plss pa help :(

1. Making a slit down to the center of the soft belly and then removing the entrails.
2. Foundation of cooking that is most basic preparation found in professional kitchen.
3. Based on stocks added with other ingredients for variety of flavor, consistency and appearance and aroma.
4. Made from equal parts of flour and fat which cooked together and used as thicken for soup or sauces.
5. Soup consisting of meat or vegetables chunks cooked in stocks.
6. Vegetable soup thickened with starch.
7. Clear soup that is rich, flavorful stock or broth that has been clarified to make if perfectly clear and transparent.​