Which term describes a reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock?

Which term describes a reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock?

• A. Glace
• B. Remouillage
• C. Bouillon
• D. Jus

Answer: (A)

Glace is the term for a highly reduced stock that becomes gelatinous when cooled. It’s made by simmering brown stock, chicken stock, or fish stock until most of the liquid has evaporated, and the remaining liquid thickens into a jelly-like consistency thanks to the gelatin released from the bones. This concentrated, richly flavored product can be used to glaze sauces or as a base for further reductions. Remouillage is simply a second stock from the same bones and is typically lighter and not reduced to a gel; bouillon is a clear, seasoned broth, not a thick, jelly-like reduction; jus is a sauce made by reducing stock with meat juices, usually fluid rather than gel-like.

Glace is the term for a highly reduced stock that becomes gelatinous when cooled. It’s made by simmering brown stock, chicken stock, or fish stock until most of the liquid has evaporated, and the remaining liquid thickens into a jelly-like consistency thanks to the gelatin released from the bones. This concentrated, richly flavored product can be used to glaze sauces or as a base for further reductions. Remouillage is simply a second stock from the same bones and is typically lighter and not reduced to a gel; bouillon is a clear, seasoned broth, not a thick, jelly-like reduction; jus is a sauce made by reducing stock with meat juices, usually fluid rather than gel-like.