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It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight. In Cajun cuisine, roux is made with bacon fat or oil instead of butter and dark brown in color, which lends much richness of flavor, albeit less thickening power.

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usually uncooked vegetables or fruit, used as a condimend

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vegetable or fruit is plunged into iced water or placed under cold running water to pause cooking.

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A cooking technique in which the temperature of a cold room-temperature ingredient is slowly raised by adding small amounts of hot/boiling liquid. The hot liquid must be mixed in gradually to prevent the cool ingredient, for example eggs, fromcooking further.

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the liquid and solid portions seperate from each other. With either milk or egg mixtures. http://hubpages.com/food/Recipes-for-curdled-milk

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fermented fish sauce condiment.

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This is butter from which all milk solids has been removed used as fat for pan-frying.

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the binding or thickening agent of a sauce, often based on egg yolks.

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A stock made by simmering fish.