Stock and Soup

A liquid which meat,fish and sometimes vegetables have been cooked

To make or become clear

The savory color of meat while cooking

To cook food in a hot liquid in such a manner that it retains its original shape

Having smell of fragrant spicy

To cook very gently in water just below the boiling point

To remove floating water from the surface with a ladle

a mixture of vegetable,herbs,and spices with or without meat used to enhance flavor of meat fish and shellfish

It is made by gently simmering poultry,beef or fish bones.

It is made by browning meat and bones of beef ,veal or game through roasting.