A roux is a cooked mixture of equal parts fat and flour, used to thicken gravies, soups or sauces for foods such as macaroni and cheese. Most recipes will include the amount of roux necessary to thicken the dish, but when cooking from the heart and not from a recipe, keep in mind that 1 tablespoon of roux will thicken approximately 1 cup of liquid.
Breading helps seal in moisture and create a nice crunch to the outside of food. It's a procedure that can be used with meat or vegetables that are to be fried or baked.
Deglazing is a process that uses liquid to loosen all the flavourful caramelized bits of meat that are stuck to the bottom of a pan after cooking. You can use the liquid and these browned bits (called fond) to create a delicious sauce.
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