(I need a long detailed answer.)

"As a chef, why is it important to understand the basics about stocks? What are the different types of stock, and what four essential components go into stocks?"

Stocks in culinary:

Being a chef, we have to have the knowledge of the available stocks in order to rationalize it accordingly based on its usage.

The flavorful liquids that are used in the preparation of stews, soups or sauces are stocks. They are prepared by gently simmering the ingredients in water.

Components of stock:

In general, stocks contain four major essential components namely,

Types of stocks:

The stocks maybe classified under two main categories as

reasoning from several particular examples to establish a general principle