Which term refers to a very reduced stock used to glaze dishes and deepen flavor?

Which term refers to a very reduced stock used to glaze dishes and deepen flavor?

• A. Beurre noir
• B. Glace de viande
• C. Espagnole
• D. Velouté

Answer: (B)

A glaze is a very reduced stock that becomes syrupy and glossy, used to coat foods and intensify flavor. Glace de viande refers to a meat glaze—a stock simmered down until deeply concentrated and rich, ideal for brushing onto dishes or enriching sauces. Beurre noir is browned butter used as a finishing sauce, not a stock reduction. Espagnole is a brown mother sauce made from a roux and stock, and velouté is a white sauce from stock and roux; neither is the concentrated glaze described. So the term that fits is glace de viande.

A glaze is a very reduced stock that becomes syrupy and glossy, used to coat foods and intensify flavor. Glace de viande refers to a meat glaze—a stock simmered down until deeply concentrated and rich, ideal for brushing onto dishes or enriching sauces. Beurre noir is browned butter used as a finishing sauce, not a stock reduction. Espagnole is a brown mother sauce made from a roux and stock, and velouté is a white sauce from stock and roux; neither is the concentrated glaze described. So the term that fits is glace de viande.