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Stocks-NOCTI Review
Vocabulary Terms from the Culinary Arts Cirriculum
6
Culinary Art
Not Applicable
03/19/2018
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Term
Stocks
 Definition
The liquids that form the foundation of sauces and soups
Term
Base
 Definition
A powdered or concentrated form of a stock
Term
Mirepoix
 Definition
A mix of coarsely chopped vegetables( 25% celery, 25% carrots, 50% onions)
Term
Fumet
 Definition
A liquid flavored with lemon or another acid and reduced by 50%
Term
Glaze
 Definition
A stock that has been reduced and concentrated.
Term
Reduction
 Definition
A process of evaporating part of a stocks water through boiling or simmering
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