What is the difference between a white stock and a brown stock? - ProProfs Discuss
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What is the difference between a white stock and a brown stock?

What is the difference between a white stock and a brown stock?

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A. In a brown stock the bones are roasted first
B. A brown stock is made from beef bones while a white stock is made from chicken bones
C. In a brown stock the vegetables are browned first
D. A brown stock is made from veal bones while a white stock is made from fish bones

This question is part of Food Theory Practice Quiz
Asked by Lizabu, Last updated: Jan 17, 2020

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4 Answers

L. Brett

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L. Brett, Sales Manager, MBA, Detroit

Answered Nov 27, 2018

Option A is correct - the difference between a white stock and a brown stock is that in brown stock the bones are roasted first, the process of roasting the bones gives the brown stock a darker color. Since the bones are not roasted in white stock, the stock is not as dark as brown stock.

Both white and brown stock can be made from chicken, beef or veal bones (this makes option B and D wrong).
In white stock, the bones are blanched first. In brown stock, flavors are added which contributes to the dark color of the stock.

Keep in mind that vegetables are not added first in the stock.

 

S. Nicole

Content Writer, Teacher

S. Nicole, Wordsmith, PG In Journalism, New York

Answered May 08, 2018

Both the terms are often used interchangeably but still, there are some differences between white and brown stock. One of the major difference is that in a brown stock the bones are roasted/browned first as roasting gives the darker color to brown stock.

Another difference is that caramelized flavors are deeper in brown stock than white stock because of bone browningand mixing of meat just before adding it to the water. Brown stock has also the advantage of discouraging the stock from being cloudy. White stock is used as the base for veloute sauce and its derivative sauces whereas brown stocks are used for making demi-glace and its derivatives. For white stock, the bones are blanched first, and then drained and rinsed before simmering.

 

johnpatrickpagaduan

Johnpatrickpagaduan

Answered Nov 13, 2017

A white stock uses raw bones and a brown stock uses baked bones . The baked bones give a deeper flavor as well as a brown color .

 

John Smith

John Smith

Answered Jul 20, 2017

In a brown stock the bones are roasted first
 

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