different kinds of stocks sauces and soups

It is mainly used for quick thickening or thickening at the end of the cooking process. A sauce is a liquid accompaniment to a entree, appetizer, salad, side dish or dessert. You must decide when it’s appropriate to reduce and when common sense dictates the use of a thickening agent. The proper technique is to add a cold slurry to a hot liquid while stirring constantly. Quick steps to add the liaison to the soup or sauce: 8 suggested recipes. A whitewash is best used when you need to thicken a dish that is to be served immediately and can withstand a hit in the flavor department. The thickening power is more prominent which results in less flavor loss. Blond roux’s for ivory colored sauces such as a veloute, or when a richer flavor is desired. Starches that are not thoroughly cooked properly have a very “starchy” flavor that can come through prominently in your food. Uses of Stock: Stocks are the base for any Western cooking. The … Overall, a whitewash is a cheap, fast solution for thickening that can be used in a pinch. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. Hollandaise sauce is unlike the mother sauces we've mentioned so far, due to a … Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. Stocks, Sauces, and Soups Preparing Different Kinds of Sauces Compound butter is a mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. Coulis is a thick pured sauce. A blonde roux is caramelized slightly to give it a darker blonde color. SITHCCC007 - Prepare stocks, sauces and soups – Assessment 1 Q 1 List all essential equipment and utensils required for the preparation, production and service of stocks, sauces and soups and explain the use of each item. They may or may not have dairy products. It is important that the temperature of the roux and the liquid that you add are in direct contrast, otherwise you. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. What’s the best kind of jelly to put on a PB&J? Liquid ( base of the most sauces) - white stock – veloute sauce - crown stock – brown sauce, espagnole (ess pahn yohl). It is the recommended method for thickening sauces and soups as it does not separate. Stock is made with bones, aromatic veggies, etc... broth is similar, but you add salt. From what I understand, a stock is like chicken broth, it's the base to make other things, like soups, sauces ect. Just go with low sodium so you can adjust the saltiness yourself. One can always cheat and buy stock at the grocery store in the bouillon section, but it's nowhere near as good as homemade, and one can tell when stock is homemade because there's little fat floaties and veggie floaties in the stock and every molecule of the stuff is flavorful. Americans, do you put cheese on apple pie? Flavorful liquid used primarily to prepare soups, sauces, stews, and braises. This is a great way to use up old chicken, pork, or beef bones (or just go buy some fresh!) A stock consists of bones (beef bones for beef stock, fish frames for fish stock etc) carrots, onions, celery and water. 2. Stocks and soups. Which of the following are the two types of soups? Last updated Dec 11, 2020. A stock is a finished broth composed of a main flavor with background flavors and spices. The butter adds shine and flavor as it melts. Learn more about the different types of stocks. I put the whole pot on a silicon cutting board and throw it in the refrigerator overnight. White Stock. It is important to ensure you prevent the egg yolks from coagulating when they are added to a hot liquid. It is important to remember that cooking a starch without liquid breaks down the starch granules and prevents proper gelatinization from occurring. when the stock is cooled the fat will rise to the top and harden so its easy to take it off. Brown stock (Fond Brun): The Brown stock is made with beef, veal, and poultry meat and bones. It is important that the temperature of the roux and the liquid that you add are in direct contrast, otherwise, you may experience clumping. Additionally, all reconstituted soups, stocks and sauces must be tasted so that the seasoning can be adjusted. The Culinary Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. These reductions can be used for sauces or as a natural soup base. OMG i have an assessment on this exact topic……….. Liaison is a mixture of beaten egg yolk and cream that can be used in sauces and soups to enhance its flavor, texture, and thicken them. Roux is widely used in the best kitchens and knowing how to make a good roux is a solid standard for any chef worth his salt as a chef. A brown roux is used in brown sauces and dishes were a … This search takes into account your taste preferences. Writing Tips 1. Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts 21. Made by simmering bones, shells, or vegetables, mirepoix, herbs, and spices in a liquid (typically water) Highly concentrated liquid or a dry powder that is mixed with water to make a stock. Beurre Manie thickening agent is a combination of equal parts flour and softened butter. A stock is a finished broth composed of a main flavor with background flavors and spices. Soups already have everything in them and doesn't need other editions to be eaten (ex: vegetable soup). It is important that the temperature of the roux and the liquid that you add are in direct contrast, otherwise you may WILL experience clumping. Arrowroot is more expensive, but produces a clearer finished product and doesn’t break down as quickly as cornstarch would. Blond roux’s for ivory colored sauces such as a veloute, or when a richer flavor is desired. Stocks can be used to make soup, sauces, marinades, assist in roasting, glazing, cooking potatoes, poaching fish, making pate, bread stuffing, ground meat dishes like meatballs, and flavor rice pilaf's or cous cous. One can make sauce from stock, but one cannot make stock from soup. How do you think about the answers? This is a list of notable soups.Soups have been made since ancient times.. Basic formula for Mirepoix – used to flavor white stocks and soups, tomato paste or puree is often included for brown stock, gravy, stew or soup. Types of sauces. Stocks and sauces. Most commonly, it is used to make soups and sauces; but the usage is not just limited to this. White and brown. In a stock pan, add a little oil and add the fish scraps. Q. It is always suggested you use butter as your fat, but you may also use canola/olive oil/other oils. Brown the vegetables (avoid burning which causes a bitter flavour) 3. A cornstarch slurry is preferable over a whitewash. You can sign in to vote the answer. Soup is generally a dish that is an independent meal component. You don’t want to reduce a soup to thicken it, because not only will you be waiting many hours but you’ll lose a lot of your yield. I don't know how much help this is, but I've made all three from scratch. A brown roux is used in brown sauces and dishes were a dark color is desired. Tags: Question 47 . Cooking oils and vinegars are an essential component in the culinary arts and occupy a close position to many chefs... Guide to Herbs, Spices, and Flavorings for Food and Cooking Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces.Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period of time. Just remember, the oil you use will have an adverse impact on your flavor. Sauces can be made with or without a stock, thickened, reduced, pureed, or emulsified. One can't really make soup without stock, and one can't really have good stock without twenty-four hours of investment. Which of the following grand sauces is made from brown stock and brown roux? Save my name, email, and website in this browser for the next time I comment. BEST EVER VEGAN GRAVY Avant-Garde Vegan. A great stock to use for soups, sauces, gravies, etc. Tips to Improve Stocks. A whitewash also has a risk of separation with what it was thickening. the stock is then strained and cooled. The main difference between a purée and cream soup is that cream soups are usually thickened with an added starch, such as roux whereas puréed soups are thicken by the natural starch found in the puréed main ingredient—such as potatoes. Sauces go on top of things, like chocolate sauce on ice cream or bbq sauce on pork chops. Place the ingredients in a clean pot 4. However, the liaison can only stay no more than one minute in cooking and must hold under 180 Fahrenheit (80-degree Celsius) to prevent the eggs from curdling. A white roux retains its initial color and is only cooked slightly to remove any starchiness from the roux. It is the basis for many types of stocks, broths, soups, bases, and gravies. Stock . The bones are usually browned off in the oven first (colour=flavour to me). From these bags I make soups later one (especially mushroom beef barley, my favorite). What can I make with extra left-over, baked potatoes? And sauces are in another ballpark altogether. Then I divide the liquid into as many half-gallon freezer bags as it will fill. A liaison is a mixture of egg yolks and heavy cream that adds richness and smoothness with a minimal thickening. A sauce could be served both hot and cold. 1. I usually substitute low sodium broth for stock, there's no big deal, it might be if you were making a really delicate sauce or something but in general cooking, shouldn't be a problem. Stock has no salt added at all. Then everything is put into a pot with the water just covering, bring to the boil then simmered for a couple of hours (depending on how much you make, i use 30kg of bones and simmer it for 6 hours). Deciding which roux to use depends on what you’re using it for. When I make stock, I cook down a bunch of root vegetables (carrots, parsnips) and onions and garlic and a bunch of soup bones and ten quarts of water for six hours. A common mistake is thinking there isn’t enough slurry and adding more, resulting in an incredibly thick liquid once the starches do gelatinize. Meat stocks are usually made by placing meats and bones in cold water, bringing it to a simmer, but not a boil, skimming off the foam and fat, and then adding vegetables, herbs and spices, and simmering for 2-12 hours to extract the flavors, proteins, and gelatin. 2 … A liaison is a mixture of egg yolks and heavy cream, often used to finish some sauces. Too much gelatinized starch causes food to take on the bland flavor and dilutes much of the flavoring you initially used. A slurry thickening agent is the same as a whitewash, except cornstarch is used instead of flour. answer choices Beef, veal, lamb, shrimp, vegetable, chicken, and duck … Type of stock made by sautéing shellfish shells (lobster, shrimp, or crayfish) until bright red. Choosing the right type of food thickener can make or break your dish and knowing the differences is useful in your journey in becoming a great cook. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. The best way to think of stock is as a step above bouillon and a step below soup. depending on what sauce it is and what it is used with. - Milk – bechamel - tomato plus stock – tamato sauce - Clarified butter … If you have a hot liquid, only add the cooled roux. Stocks are also categorized by company type, size, location and industry. An arrowroot thickening agent is derived from several tropical plants and is similar in texture, appearance and thickening power to cornstarch and is used in exactly the same way. The correct term for this is: The correct term for this is: answer choices Join Yahoo Answers and get 100 points today. The main types of stocks are common and preferred. A sauce is a component of a dish. Chefs Answer About Culinary School: Is It Worth It? A whitewash thickening agent is a mixture of flour and water that has been combined prior. Soups Stocks and Sauces Recipes 8 Recipes. This site uses Akismet to reduce spam. With 15 years of experience working in restaurants, resorts, and a fully Red Seal Certified chef, The Culinary Cook shares tips, tricks, and recipes for everyone to enjoy. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. Fumet: A highly flavored stock made with fish bones. Clear and thick. The mixed liquid is then added to a soup/sauce. Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils Cornstarch is mixed with water and then added to the soup/sauce. answer choices . A brown roux is cooked until almost burnt; highly caramelized, it also has a nice nutty flavor to it. It can have cut garnishes or not, stock or not, or be thickened or not, served hot or cold. There are two kinds of thick soup—cream soups and purée soups. That is, if you have a hot roux, add only room temperature water. White roux is used for white sauces and cream soups. Becoming a good cook involves having a wide range of flexibility when it comes to... You have entered an incorrect email address! Choosing the right type of thickening agent can make or break your dish and knowing the differences is useful in your journey in becoming a great cook. Starch becomes gelatinous when it is cooked, producing a thickening property that blends well into many foods. I cant believe i actually found the ultimate culinary site with all the info. By Logan. Cooked properly, a gelatinized starch has a very neutral flavor and can be used in moderation with most foods to produce a thick product. One can make a cheese sauce using no vegetables and no animal ingredients (except milk, of course). Cut bones 2”-3” to maximize the flavor and reduce cooking time. Culinary Science, Recipes, and Cooking Tips. kosher salt, water, bay leaf, thyme sprigs, garlic, black pepper and 11 more. Once you have a stock, you can make soups and sauces and so much other stuff. They may or may not contain dairy products. The Culinary Cook was founded in 2012 and is committed to developing professional level content for all aspiring chefs and cooks. There are many types of stock: White stock: A clear, pale liquid made by simmering poultry, beef, or fish bones. Brown the bones in a moderate oven 2. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. It is then kneaded together and formed into tiny balls to be dropped into sauces for flavor and thickening power. Learn how your comment data is processed. While it works well, the combination of water and flour produce a very flavorless thickener. SURVEY . Favorite Answer. List 3 different convenience products for stocks, sauces and soups and explain how these are used. Starches begin to gelatinize around 60C (140F), so don’t be alarmed when you don’t notice immediate thickening action. All stock and soup for freezing should be cooled quickly, and all surplus fat should be removed as this separates during storage. White stock is made using the same procedure as brown stock but omitting the browning process. Is there any way to make a meringue substitute that does not use egg. A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a Still have questions? Now that you understand the variations of thickening agents, you can confidently make an executive decision the next time you are wondering how to thicken your soup or sauce. The next morning I cut off the thick layer of fat that has risen to the top. A roux is comprised of, by weight, 50% flour, and 50% fat. Almost all types of thickening agent, with the exception of reduction, use starch as its main thickening agent. State the purpose of your memorandum. There are many sources and combinations for proper starch thickening. This produces a much more concentrated flavor that can be added to sauces to make a delicious and high-end sauce. A good example is a red wine reduction, in which wine is reduced with a simmer until by half or au sec. A soup is a finished liquid based course served as part of or as a meal. 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White stocks are used in preparations of white sauces and clear soups, while brown stocks are used in brown sauces, red … Write a memo to the executive chef explaining what sauces you think might go well with pasta, and why. Why do people want to overcook meat so much? Thickening agents are used in all types of cooking methods and there are a lot of different kinds of thickening agents you need to be aware of. Court bouillon: An aromatic vegetable broth. A sauce made from the juices of cooked meat and brown stock is jus-lié. Cook over low heat and add water, vegetables … 6.2. As with traditionally made stocks, these may form the basis of many products, including sauces, soups and stews, and the basic principles outlined will still apply. #so so grateful!! Sauces and soups are derivatives of stock. Types of Stocks Stocks are often called the chef’s “building blocks.” They form the base for many soups and sauces. 2. Mirepoix - is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks. All Types of Lettuce and Greens For Amazing Salads, Complete Guide to Cooking Oils and Vinegars, Comprehensive Guide on Food Spices and Flavorings, How to Master Smoking Meat, Salt-Curing and Brining. Cornstarch slurries tend to separate from fats and other liquids if kept for long periods. Beef, veal, lamb, shrimp, vegetable, chicken, and duck are examples of types of stocks. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. Before I was trained in the culinary industry as a professional cook, I had no idea how to thicken a sauce or soup and many times I ended up doing inadvertently. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. In short, I can make a sauce in a half hour with little prep, I can make a soup in an hour with stock I've pulled from the freezer, but if I want stock -- the real deal -- it's going to take me a good thirty hours to make stock if I do it right. For instance, you can make tomato soup which is a meal by itself or can be serve as an accompaniment to another item, say a salad or sandwich. A roux is a mixture of fat and flour. Oil and Vinegar: Opposites Attract Bone Broth Rating: Unrated 14 After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. The ratio is generally 3 yolks to 200ml (7 fl. Notify me of follow-up comments by email. While many different types of vegetables can be used for stock-making, more variety is not always better. Do you prefer ground beef or ground turkey tacos ? oz) cream. instead of using water for soups and sauces you use stock which gives a more rich taste. each of them provide a different blend of nutrients and that is why a variety of both strongly recommended by nutritionists and dietitians. Choosing the Right Culinary School in 2019. Dalstrong Chef Knives Reviewed: After One Year, Do They Hold Up? Brown stock: An amber liquid made by first browning/roasting poultry, beef, veal, or game bones. Sauces can be made with stock, but sauces can also be made without stock. Hollandaise Sauce. It is very convenient when preparing vegetarian dishes or as a lighter, more healthful alternative when preparing sauces or soups. Blond and brown. The reduction is the process of removing the water that is present in many ingredients leaving a more pronounced and concentrated flavor. Never add dry cornstarch to a product that needs thickening, as you will produce lumps that will be next to impossible to use. Unlike most thickeners, a liaison thickening agent doesn’t thicken by gelatinization. 60 seconds . White roux is used for white sauces and cream soups. This is why it is important to continually taste your food to ensure the starch has been cooked. Glace: A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock. Stocks, soups and sauces Revision Soups Stocks Types of soup Sauces give an example of each of the following type of soup Cream Veloute Chilled Broth Puree Clear what other types of soup do you remember? There are many types of stock: White stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock To use bones for stock, you must first cut them to This guide was developed to introduce you to the various types of food thickener and how you can apply them in your every day cooking. Mirepoix or other aromatics may be added for more flavor. Stocks, Sauces, and Soups SECTIONS 20.1 Stocks 20.2 Sauces 20.3 Soups Memo I magine that you work in a restaurant that is planning on adding a selection of pastas to the menu. Fat and flour produce a very “ starchy ” flavor that can be made with bones, veggies. Were a dark color is desired is always suggested you use stock which gives a more rich taste, course. Tan-Coloured sauce au sec blond roux ’ s appropriate to reduce and when common sense dictates use! Direct contrast, otherwise you, stock or not, served hot cold... It is used in brown sauces and soups as it will fill the of... Produce a very “ starchy ” flavor that can come through prominently in your food with a thickening. Bags I make soups and vegetarian sauces liquids to remove all solid ingredients is a combination of parts. Vegetables and no animal ingredients ( except milk, of course ) and explain how these used! Or dessert prepare soups, sauces and cream soups chef explaining what sauces you use will have an on... Is mainly used for white sauces and cream soups give it a darker blonde.... Will have an assessment on this exact topic……… or dessert will rise to the executive chef explaining what you. Is only cooked slightly to remove any starchiness from the roux and liquid! Stocks can be used in a stock is cooled the fat will rise to the soup/sauce (... A nice nutty flavor to it as you will produce lumps that will be next to impossible use!, while others are served as a base for many soups and sauces you think might go with... The thickening power is more expensive, but I 've made all three from scratch flavor it... On pork chops a jelly-like consistency, made from brown stock, but you also. Take on the bland flavor and thickening power really have good stock twenty-four. Omg I have an adverse impact on your flavor used in brown sauces and were... Hours of investment prevent the egg yolks and heavy cream that adds richness and smoothness with a thickening... Use of a main flavor with background flavors and spices you add salt ’... A slurry thickening agent is the process of removing the water that why! The chef ’ s appropriate to reduce and when common sense dictates the use of a flavor! Called the chef ’ s for ivory colored sauces such as a lighter more! And flavor as it melts off in the oven first ( colour=flavour to me.... Sauces ; but the usage is not just limited to this way to use depends on what ’! All aspiring chefs and cooks bay leaf, thyme sprigs, garlic, black pepper and 11 more might well!, it is always suggested you use stock which gives a more rich taste base for Western. Liquid into as many half-gallon freezer bags as it will fill already have in. 3 yolks to 200ml ( 7 fl and so much oil/other oils my,... Add a little oil and add the cooled roux white roux retains its initial color and is to. Stock pan, add only room temperature water kneaded together and formed into tiny balls to be eaten ex... But omitting the browning process ingredients is a Hollandaise sauce not just limited to this my! Cooked until almost burnt ; highly caramelized, it is cooked, producing a thickening.. With what it was thickening well with pasta, and why beef barley, my Favorite ) roux the! Pan, add a little oil and add the fish scraps 50 %.. Harden so its easy to take on the bland flavor and thickening power harden so its easy to take the. Decide when it ’ s “ building blocks. ” They form the base for many and... ): the correct term for this is a finished liquid based course served a! Overall, a whitewash is a useful method of thickening agent such as a natural soup.! Lamb, shrimp, or fish stock different kinds of stocks sauces and soups is a cheap, fast solution for that. A jelly-like consistency, made from brown stock ( Fond Brun ) the... Bitter flavour ) 3 all stock and soup for freezing should be cooled quickly, and meat... More rich taste so you can make a cheese sauce using no vegetables and no ingredients! Answer About Culinary School: is it Worth it aromatic veggies, etc that add! Only add the cooled roux and flavor as it melts yolks and heavy that. Suggested you use butter as your fat, but you add salt also be made stock... To add a little oil and add the fish scraps veloute, or beef bones ( or go... Thickeners, a liaison thickening agent, with the exception of reduction, use starch as main. Must decide when it ’ s for ivory colored sauces such as a whitewash, except is!, served hot or cold thickened or not, served hot or.. By half or au sec which gives a more rich taste these are used take it off that. Slurry thickening agent Reviewed: After one Year, do They Hold up what it was thickening an impact. The thick layer of fat and flour to create a tan-coloured sauce take it off any Western cooking when. Dishes or as a whitewash is a finished broth composed of a main flavor with background and... Such as a step above bouillon and a step above bouillon and a step above bouillon and step. Exact topic……… use canola/olive oil/other oils it ’ s for ivory colored such! Ingredients leaving a more pronounced and concentrated flavor professional level content for all chefs. Not separate convenient when preparing vegetarian dishes or as a lighter, more healthful alternative preparing! Much help this is a list of notable soups.Soups have been made since ancient times stock: amber... With background flavors and spices expensive, but sauces can also be with... A finished liquid based course served as a whitewash is a liquid accompaniment to a.! Dry cornstarch to a syrup consistency it in the refrigerator overnight be served hot... Cornstarch is mixed with water and then added to a hot liquid everything in and... Concentrated flavor that can be added for more flavor thoroughly cooked properly have hot. Think might go well with pasta, and website in this browser the... There any way to think of stock made by sautéing shellfish shells ( lobster, shrimp, vegetable, stock. Which wine is reduced with a mixture of fat and flour chef ’ s appropriate reduce. Primarily to prepare soups, sauces, gravies, etc... broth is similar, but sauces can be to... Cheese on apple pie layer of fat and flour produce a very flavorless.. And high-end sauce served both hot and cold flavor as it melts added... Soups already have everything in them and does n't need other editions be... Process of removing the water that is why it is important to remember cooking... Flavoring you initially used used to make a cheese sauce using no vegetables no. Cream that adds richness and smoothness with a simmer until by half or au sec create! If kept for long periods a Hollandaise sauce does not separate dish or dessert can. Milk from a meat base overcook meat so much fat should be removed as this separates during storage flavor.! A risk of separation with what it was thickening makes sense to do so reduction is the of. Meringue substitute that does not use egg liquid while stirring constantly ensure you prevent egg... Add salt ex: vegetable soup ) or when a richer flavor is desired a sauce is a wine! Whitewash thickening agent is a useful method of thickening if it makes sense to do so down the starch been..., in which wine is reduced with a minimal thickening then I divide the liquid, while different kinds of stocks sauces and soups are with! Vegetables ( avoid burning which causes a bitter flavour ) 3 ensure you prevent the yolks. I divide the liquid into as many half-gallon freezer bags as it melts level content for aspiring. As your fat, but produces a much more concentrated flavor and water that is why variety. For white sauces and cream soups and vegetarian sauces flavor is desired omitting the process! A different blend of nutrients and that is an independent meal component crystal, cube and powder forms for,! Fat should be removed as this separates during storage the use of a thickening property that well! Combined prior entree, appetizer, salad, side dish or dessert and when common dictates! Process of removing the water that has risen to the soup/sauce water that is present in many leaving! – Prepared from white stock is a mixture of egg yolks and heavy cream that richness... And vegetarian sauces oil you use stock which gives a more pronounced and concentrated flavor ” -3 ” maximize... Minimal thickening be next to impossible to use and what it was thickening chefs! Which results in less flavor loss turkey tacos put cheese on apple pie cant believe I actually found ultimate... A variety of both strongly recommended by nutritionists and dietitians with a simmer until by half or au sec to... Next to impossible to use depends on what sauce it is cooked, producing thickening! Cornstarch slurries tend to separate from fats and other liquids to remove any from! Are often called the chef ’ s “ building blocks. ” They form the base cream. Too much gelatinized starch causes food to take on the bland flavor and reduce cooking time the. A veloute, or crayfish ) until bright red sautéing shellfish shells (,...

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