A chinois is a very fine type of sieve or strainer.
A bain-marie is a double boiler or water bath used to heat delicate egg-based sauces such as Hollandaise to help prevent the sauce from splitting due to too high a temperature and for melting chocolate. You can make one using a glass bowl over a pan of gently simmering water.
A réchauffé dish is a reheated dish made from leftovers from previously cooked food.
Wok hei, means ‘the breath of the wok,’ it is the smoky flavours, aroma and texture the dish picks up whilst being stir-fried in a hot wok.
An amuse-bouche or more correctly in France an amuse-gueule is literally translated as "mouth amuser".
A roux is a mixture of flour and fat used to thicken sauces, soups, and stews. It is traditionally used to thicken the classical French béchamel, velouté, and Espagnole sauces and in Cajun and Creole cooking.
Classic Espagnole sauce has a very strong taste and is seldom used directly, it serves as the starting point for many derivatives, of which there are hundreds in the classical French repertoire.