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Explain the following stocks, soups and sauce terminology- Fond de Poisson, Sauce Barnaise, Mirepoix Which of the following ingredients are good ingredients for making stock?

Explain the following stocks, soups and sauce terminology- Fond de Poisson, Sauce Barnaise, Mirepoix
Which of the following ingredients are good ingredients for making stock?

Potato, parsley, bay leaves, chickpea, carrots and turnips?

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