Mirepoix
The percent of celery
25
what gives stock its flavor
meat and bones
main type of liquid use for stocks
water
bundle of herbs
Bouquet garni
The percent of carrot
25
do you roast vegetables and bones for brown stock
yes
acidic liquid for stock
vinegar
sack of herbs and spices
Sachet d’epices
The percent of onions
50
do you use colored seasonings for white stock
no
alcoholic liquid for stock
Wine