The process of removing fat that has cooled and hardened from the surface of stock by lifting or
scraping away the fat before reheating the stock. Fat removal gives the stock a clearer and purer color and also
removes some of the fat content, making the stock more healthful.
French for “bag of herbs,” this is a bundle of fresh herbs, such as thyme, parsley stems, and a bay
leaf, tied together.
Similar to bouquet garni, but this is an actual bag of herbs and spices; the spices, including
parsley stems, dried thyme, bay leaf, and cracked peppercorns, are placed together in a cheesecloth bag.
An aromatic vegetable broth used for poaching fish or vegetables.
A clear, pale liquid made by simmering poultry, beef, or fish bones
A flavorful liquid made by gently simmering bones and/or vegetables to extract the flavor, aroma, color,
body, and nutrients of the ingredients. Stocks are often called the cook’s “building blocks,” and they form the
base for many soups and sauces.
Very similar to fish stock, this is a highly flavored stock made with fish bones and reduced to intensify
flavor.
French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a
flavor base for stock; the mixture is usually 50 percent onions and 25 percent each of carrots and celery. For pale
or white sauces, such as fish fumet, cooks usually use white mirepoix, in which they substitute parsnips, additional
onions, leeks, and even chopped mushrooms for carrots.
Sometimes referred to as “glaze,” this is a reduced stock with a jelly-like consistency, made from brown
stock, chicken stock, or fish stock.
Process in which bones are placed in a stockpot, covered with cold water, and brought to a slow boil;
at full boil, the fl oating waste or scum is removed. Blanching bones rids them of some of the impurities that can
cause cloudiness in a stock.
The liquid that results from simmering meats or vegetables; also referred to as broth.
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