You asked: What are the different types of stocks in cooking?

What are the 8 types of stocks?

Terms in this set (8)

  • Common Stock. Represents a type of stock that pays a variable dividend and gives the holder voting rights.
  • Preffered Rights. Represents a type of stock that pays a fixed dividend but has no voting rights.
  • Income stock. …
  • Growth Stock. …
  • Emerging Stocks. …
  • Blue chip Stock. …
  • Defensive stocks. …
  • Cyclical Stock.

What are the 5 classification of stocks in cooking?

White stock: A clear, pale liquid made by simmering poultry, beef, or fish bones. Brown stock: An amber liquid made by first browning/roasting poultry, beef, veal, or game bones. Fumet: A highly flavored stock made with fish bones. Court bouillon: An aromatic vegetable broth.

What are the stock categories?

The 11 stock market sectors:

  • Materials.
  • Industrials.
  • Financials.
  • Energy.
  • Consumer discretionary.
  • Information technology.
  • Communication services.
  • Real estate.

What are the uses of stocks in a kitchen?

Stocks are the base for any Western cooking. Most commonly, it is used to make soups and sauces; but the usage is not just limited to this. White stocks are used in preparations of white sauces and clear soups, while brown stocks are used in brown sauces, red meat stews, and braised dishes.

What is difference between stock and broth?

According to Heddings, “Broth is something you sip and stock is something you cook with.” Stock is used as a base in sauces and soups, but its role is to provide body rather than flavor.

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