Question

Give reasons - Glace have a low velocity.

Answer 1

Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means "icing" or "glaze". It is traditionally made by combining one part Espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any left over impurities and finished with a sherry wine. 

Bordelaise sauce

A pork chop with brussels sprouts, a sweet potato purée, and a mushroom demi-glace

TypeSaucePlace of originFranceMain ingredientsbeef or chicken stockVariationsdemi-glace au boeuf, demi-glace au poulet

 Cookbook: Bordelaise sauce

   Media: Bordelaise sauce

Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au boeuf) or "chicken demi-glace" (demi-glace au poulet). The term "demi-glace" by itself implies that it is made with the traditional veal stock.

Answer 2

Glaciers are dense ice bodies which moves constantly under weight of its own. Glacial ice which is the purest form of fresh water melts during the summer forming a water source.

Glaciers move relatively very slow in water as it is a solid mass of ice.

Hence, the speed of movement of the Glacier is very slow which shows that Glaciers have low velocity.