Explain in Detail How to Make the Following White Stocks

question 38

Essay

Explain in detail how to make the following white stocks: meat, poultry, fish, shellfish, and vegetable. Be specific in details such as what type, age, and size of bones are best; liquid specifications; specific vegetables and size of cut for mirepoix; flavorings, seasonings, and straining; length of cooking; and so on. Include specific guidelines for producing a stock with optimum clarity, viscosity, and flavor. What differences in preparation would be made to prepare a brown stock?

---

Definitions:

Profit Margin

A measure of profitability calculated as net income divided by revenues.

Professional Office

A professional office is a workspace designed for the use of professionals, such as lawyers, doctors, and accountants, to conduct their business activities.

Real Estate Fees

Charges associated with buying or selling property, including commission for real estate agents, closing costs, and other related expenses.

Appraisal

The process of evaluating and determining the market value of a property, asset, or company.