Which term refers to a rich, lightly reduced stock used as a sauce for roasted meats?

Which term refers to a rich, lightly reduced stock used as a sauce for roasted meats?

• A. Rich, lightly reduced stock used as a sauce for roasted meats
• B. A thickened meat sauce
• C. An unseasoned stock for deglazing
• D. A cold, clear drinking broth

Answer: (A)

Concentrating stock by simmering it until it becomes rich and glossy creates a glaze that finishes roasted meats. This term, a meat glaze, is made by reducing stock to a thick, intensely flavored coating that can be brushed on or spooned over the meat to add color, moisture, and depth of flavor. It’s not a general thickened sauce, not an unseasoned stock for deglazing, and not a cold drinking broth. The described definition lines up with glace as the finishing stock for roasted meats.

Concentrating stock by simmering it until it becomes rich and glossy creates a glaze that finishes roasted meats. This term, a meat glaze, is made by reducing stock to a thick, intensely flavored coating that can be brushed on or spooned over the meat to add color, moisture, and depth of flavor. It’s not a general thickened sauce, not an unseasoned stock for deglazing, and not a cold drinking broth. The described definition lines up with glace as the finishing stock for roasted meats.