Glossary entry

English term or phrase:

stock-based

French translation:

à base de fond

Added to glossary by Tony.J.A.@DT
May 21, 2013 04:07
11 yrs ago
English term

stock-based

Non-PRO English to French Tech/Engineering Cooking / Culinary
Hello dear colleagues,

In these two sentences:
"Just by looking at a clear soup, it can be difficult to tell whether it is stock- or broth-based.
Classic examples of stock-based clear soups are French onion soup and Italian minestrone."

What is the meaning of stock/stock-based?
Proposed translations (French)
3 +2 à base de fond
3 bouillon de nature
3 à base de bouillon
Change log

May 21, 2013 06:53: Tony M changed "Field" from "Other" to "Tech/Engineering" , "Field (specific)" from "Food & Drink" to "Cooking / Culinary"

Discussion

Tony.J.A.@DT (asker) May 21, 2013:
@Tony M
Very helpful link, thank you!
I also had "fond" from Termium but wasn't too sure, it just sounded weird and unusual at first but with your "professional chef partner" approval... I think this is the best fit. THANKS!
Tony.J.A.@DT (asker) May 21, 2013:
What I'm looking for is something more specific for stock than "bouillon" which I'd like to use for broth. The entire document is about the difference between stock-based soups and broth-based soups (they do point out the close similarities though...) so there has be a different word for it in French?

Proposed translations

+2
12 hrs
Selected

à base de fond

This (and other) articles helpfully explains the distinction:

http://www.thekitchn.com/whats-the-difference-stock-vs-71199

On that basis, a 'stock' is what we call a 'fond (de sauce)', and as you so rightly say, a 'broth' is a 'bouillon'

It has to be said that industrial 'fonds' are quite different... but a 'fond' is what my professional chef partner calls a proper home-made stock.
Peer comment(s):

agree Marion Feildel (X) : http://chefsimon.com/lexique/fond.html
11 hrs
Merci, Marion !
agree Victoria Britten
1 day 3 hrs
Thanks, Victoria!
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4 KudoZ points awarded for this answer. Comment: "Thanks!"
19 mins

bouillon de nature

broth - consommé et stock - bouillon
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22 mins

à base de bouillon

Une soupe peut être claire ou bien liée1. Les soupes claires sont préparées à base de bouillon, lui-même préparé à base de viandes de boucherie.
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