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Stocks: is a liquid containing the flavor, nourishment and colour extracted from raw meat and bones, vegetables such as carrots, celery and onion and seasonings such as bay leaf, parsley stocks and pepper cones by long gentle simmering. It is used as a basis for cooking many dishes such as soups, sauces and gravies.
Sauces: a well-flavored thickened liquid used as an accompaniment for other dishes.
Soups: is a well flavored liquid served as a first course to stimulate appetite
marto answered the question on May 16, 2019 at 06:11
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