In your own words, describe the type of recipe where each stock listed is used in. Each response must be in 30 words or more. Answer text Question 12 Rich text editor Stock Description of Recipes that Use the Stock i. Brown beef stock Brown Beef Stock Similar to traditional brown beef stock, brown beef is made by first roasting the cattle, pork, and veggies. When it's heated, it flows easily, much like water. The consistency of gelatine is achieved after it is chilled.. ii. Brown chicken stock Brown Chicken Stock Brown chicken stock is made by roasting the chicken meat, chicken bones and vegetables first. This step enhances the flavour and makes it more intense. It has the consistency of water when hot but turns gelatinous when cooled down. iii. White chicken stock White Chicken Stock White chicken stock has a lighter flavour and aroma compared to brown chicken stock. You do not need to roast the bones, meat and vegetables for this. It also flows like water when hot and turns gelatinous when cooled down. iv. Fish stock Fish Stock Fish stock is made by simmering fish bones with herbs, spices and vegetables to offset the fishy taste