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I would think that the options for thickening liquids are:

"Reducing" - cooking for a long time so that some of the water content evaporates, leaving a thickened mixture.

"Adding a starch, thickener or setting agent" - e.g adding cornflour, flour or beurre manie etc.. to thicken a stock or stew.

"Whipping/aerating" - introducing air bubbles into a liquid, to create a thickened texture. Same principle behind the thickening which happens when double cream is whipped.

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Q: What are the three methods liquids are thickened?
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