Which statement best describes the roles of stock, sauce, and glaze in a dish?

• A. Stock provides flavor and moisture; sauce adds flavor, moisture, and texture; glaze concentrates flavor and adds shine.
• B. Stock is a finished dish; sauce and glaze are used primarily for decoration.
• C. Stock is only used for soups; sauce is only used for desserts.
• D. Stock thickens sauces; sauce reduces; glaze dissolves sugar.

Answer: (A)