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A tropical plant native to the Americas that is grown for its fleshy round tubers, which produce an edible starch after processing.

Thin white, semi-transparent noodles that are made from arrowroot starch. They are similar to cellophane noodles in appearance.

The mixing of a thickening agent, such as arrowroot or corn flour, with some type of liquid.

A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

A flour-like, gluten free substance produced only from the starch of the potato. It is a very fine powder and can be used with other types of flour for baking.

A food product used to provide a thicker texture to a liquid or food dish. Some thickeners are used for medical purposes to enable the swallowing of food to occur more easily, without choking.

The French term meaning "with juice." Au Jus (pronounced oh zhoo') is a term used to describe the serving of meat, most often beef, that has been surrounded by the meat juices or accompanied by a container of the meat juices produced from the drippings that developed while the meat was being cooked.

food thickener, thickening agent, liason, beurre manie,

To create a denser liquid or mixture by either adding a thickening agent or by boiling to reduce the existing volume of liquid.