Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
remaining cards
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how


A flavorful liquid made w water, bones, mirepoix, buquet garni or sache d'epice

white stock clear, pale liquid
brown stock amber colored, uses browned bones
fumet a stock made with fish bones
court bouillon a stock made with aromatic vegetables
glace reduced stock made with jelly like consistency
jus rich stock used as a sauce for roasted meats
vegetable stock made with mirepoix, leeks and turnips
blanching rids a stock of some of the impurities that can cause cloudiness in a stock
browning placing bones in a 400 degree oven for about an hour until they are golden brown
sweating causes bones and mirepoix to release flavor more quickly when liquid is added
cooling stock done to minimize the time the stock spends in the temperature danger zone (cool in an ice water bath)
degreasing process of removing fat that has cooled and hardened from the surface of the stock
Created by: gerardovega