Stock is the base of soups, sauces, gravies, and many meat, poultry and fish dishes.
Meat stock is made from the juices of meats, vegetables and herbs, extracted by long,
gentle simmering with water. Chicken, fish and vegetable stocks do not have to be
cooked for so long
SOUPS Different flavoured stocks can be used as a base to make a large variety of soups. Almost any of the vast range of fresh vegetables and dried pulses (peas and beans) can be added to soups. Grains, pasta and many herbs and spices can also be used.
A sauce is a liquid that has been thickened in some way, maybe by a roux or cornflour or arrowroot. (A roux is a combination of fat and flour gently cooked over a low heat for a short time.) Some types of accompaniment that are called sauces are not really sauces (e.g. apple sauce, mint sauce, horseradish sauce)
- Teacher: Jerop Rhoda
- Teacher: Mungai Winnie