Stocks and Soups by Cristina Goodman https://padlet.com/ccgoodman2_1/wagr0jr8ulsn Made with stock en-us 2017-10-24 13:37:06 UTC 2025-10-28 15:10:03 UTC hello@padlet.com harrikai001 https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199978234 what is a fond stock?]]> 2017-10-24 13:44:04 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199978234 What is a fond stock: Answer lamormaj000 https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199979186 You may have also heard it referred to as a pan sauce. It's a quick way to add more flavor and moisture to your meal.]]> 2017-10-24 13:45:46 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199979186 Fond Stock: bartobra000 https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199979440  residue or particles of food remaining after meat and/or vegetables have been browned or cooked.]]> 2017-10-24 13:46:16 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199979440 The word fond is also the French word for stock. Fond blanc is a white stock, fond brun is brown stock, and fond de vegetal is vegetable stock. https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199979578 2017-10-24 13:46:33 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199979578 A Fond stock adds flavor and moisture to a meal. There are brown stocks, white stocks and vegetable stocks. https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199980044 2017-10-24 13:47:23 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199980044 mise en place bartobra000 https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199980554 having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly.]]> 2017-10-24 13:48:16 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199980554 Go to this website https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199980909 https://www.pinterest.com/pin/173177548144007699/

]]> 2017-10-24 13:48:51 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199980909 mise en place harrikai001 https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199980989 means 'everything in its place' . it makes cooking easier and cleaner. ]]> 2017-10-24 13:48:59 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199980989 stocks https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199981068 i like stocks 

]]> 2017-10-24 13:49:08 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199981068 How do you adapt fond stock? london00017 https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199981239 2017-10-24 13:49:28 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199981239 According to The New Professional Chef, mise en place: lamormaj000 https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199981372 “means far more than simply assembling all the ingredients, pots and pans, plates, and serving pieces needed for a particular period. Mise en place is also a state of mind. Someone who has truly grasped the concept is able to keep many tasks in mind simultaneously, weighing and assigning each its proper value and priority. This assures that the chef has anticipated and prepared for every situation that could logically occur during a service period.”]]> 2017-10-24 13:49:35 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199981372 stocks https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199981459 do you like stocks?

]]> 2017-10-24 13:49:44 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199981459 different type of stocks and how they effect things bartobra000 https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199982264 A white fond is the base stock remaining from a mixture of the meat and bones from poultry and veal have been cooked with vegetables. A brown fond is the base stock remaining from all of the same ingredients as those used for the white fond with the addition of browned beef. A vegetable stock is created from the particles and stock remaining after vegetables have been sautéed in butter. Fonds, like stocks, are used in preparing sauces and bases that will be added to other foods being made in order to enhance the taste with a deeper and richer flavor.]]> 2017-10-24 13:51:10 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199982264 This is also a good website with slides https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199982559 https://www.slideshare.net/Senthil13k/stocks-42968234]]> 2017-10-24 13:51:45 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199982559 Fond Stock – French for stock https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199983804 2017-10-24 13:54:00 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199983804 I too enjoy a good stock! https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199983846 2017-10-24 13:54:04 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199983846 fond stocks beest did light bartobra000 https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199984062 2017-10-24 13:54:29 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199984062 Dear Stocks, bartobra000 https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199984881 romeo and juliet act 3 scene 5 line 176]]> 2017-10-24 13:56:01 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199984881 How do you elevate a stock to a finished product? https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199985265 2017-10-24 13:56:30 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199985265 idk what your doing https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199985999 2017-10-24 13:57:17 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199985999 The Stock Market https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199986196 2017-10-24 13:57:36 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199986196 Essential question By Luke https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199987636 All mise en place, pronounced (MEEZ ahn plahs) or (mi zɑ̃ ˈplas), means is to have all your ingredients prepared and ready to go before you start cooking. Translated, “ to put in place.”]]> 2017-10-24 13:59:49 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199987636 thompand000 https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199987970
White Stock – raw ingredients are cooked in water. Produces a mild, light flavor for some soups.


Brown Stock – bones and vegetables are roasted in the oven before simmering. Produces a deep color, intense flavor for rich sauces and braises.


Broth – water simmered with meat or bone-in meat and/or vegetables. “It is typically lighter bodies and served on its own.”


]]> 2017-10-24 14:00:17 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199987970 Do you adapt different fond stocks by creating different stocks? For example, making a white fond stock london00017 https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199988469 2017-10-24 14:01:04 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199988469 Later guys https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199988803 2017-10-24 14:01:34 UTC https://padlet.com/ccgoodman2_1/wagr0jr8ulsn/wish/199988803