Home > Term: fond
fond
A French term used in culinary parlance for "stock. " There are three primary fonds in classic French cooking: fond blanc ("white stock"), made from veal and poultry meat and bones and vegetables; fond brun ("brown stock"), made with browned beef, veal and poultry meat and bones and vegetables; and fond de vegetal ("vegetable stock"), made with butter-sautéed vegetables. See also fumet.
- Jenis Kata: noun
- Industri / Domain: Seni Kuliner
- Kategori: Memasak
- Company: Barrons Educational Series
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