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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Stock

Meaning in culinary arts & cooking, with examples

/stɒk/nounCore term

In culinary arts & cooking, stock means: A flavoured liquid made by simmering bones, vegetables and aromatics in water for a long time, used as the base for soups, sauces and braises.

In Turkish: fond, et suyu, tavuk suyu

How it is used

Kitchens make chicken, beef, veal, fish and vegetable stock. Brown stock uses roasted bones; white stock does not. Chefs say make, strain, skim or reduce a stock. Stock also means the goods kept in store, as in stock check.

Example sentences

  1. The veal stock has been simmering since six this morning.

  2. Skim the fat off the chicken stock before you strain it.

Common collocations

  • chicken stock
  • brown stock
  • fish stock
  • strain the stock
  • stockpot
  • simmerTo cook food gently in liquid kept just below boiling point, so that only small bubbles rise slowly to the surface.
  • mother sauceOne of the five basic sauces of classic French cooking, as set out by Escoffier: béchamel, velouté, espagnole, hollandaise and tomato. Many other sauces are made from them.
  • reduceTo boil or simmer a liquid so that some of the water evaporates, making it thicker and its flavour stronger. The result is called a reduction.
  • braiseTo brown food first and then cook it slowly in a covered pot with a small amount of liquid, so that tough cuts become tender.

This word in other fields

The same English word can have a different meaning in another field:

More terms: Ingredients, Stocks & Sauces

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