(I need a long detailed answer.) All of your definitions apply to soups, sauces, and stocks. Make sure to use your own words in the definition.
1. Mirepoix
2. Aromatics
3. Bouquet Garni
4. Demi-Glace
5. Stocks
6. Veloute
7. Reduction
8. Béchamel
9. Glace
10. Espagnole
11. Tomato Sauce
12. Hollandaise
13. Roux
14. Beurre Manie
15. Slurry
16. Liaison
17. Temper (as in an egg)
18. Consomme
19. Bisque
20. Chowder
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