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A stock is a very versatile ingredient because it can be any of the five basic tastes: sweet, sour, salty, bitter and umami. Stocks or broths are commonly of Umami flavors. These savory flavor enhancers are based on amino acids and nucleotides, which are commonly used as sodium or calcium salts. In simple words, monosodium glutamate or MSG.
Most of the flavors of stock come from the cartilage and connective tissue of bones or fresh meat. Which contains collagen that when heated, turns into gelatin that thickens the stock. Spices are used to add more variety to flavor.
Related Topic - An example of Stock
The secretary of department of agriculture is WILLIAM DAR
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Explanation:because thats all i know