What are the two main types of stock derived from bones and vegetables?

• A. Fish stock and vegetable stock.
• B. White stock and brown stock.
• C. Gelatin stock and collagen stock.
• D. Cream stock and sugar stock.

Answer: (B)

In stock making, the two primary forms derived from bones and vegetables are white stock and brown stock. White stock uses bones that are not browned (often blanched) along with vegetables, simmered gently to keep the color pale and the flavor light. Brown stock, on the other hand, uses bones (and often the vegetables) that are roasted until they develop deep, caramelized color, then simmered to extract a richer, darker flavor. The browning changes both color and taste, giving you a sturdier base for gravies and hearty sauces, while white stock provides a lighter foundation for delicate soups and sauces. Other terms like fish stock or nonsensical combinations aren’t standard stock types, so they don’t apply here.