To cut an ingredient into slivers or thin slices.
To add a liquid (stock, wine, water) to a culinary preparation in order to cook it or to make the sauce.
French term meaning to brown or sauté an ingredient in a little fat or oil.
French culinary term meaning to sprinkle ingredients browned in fat with flour, before adding liquid, in order to thicken the sauce.
To roast flour in the oven in order to let the starch cells burst.