Temper
To moderate and balance a cool ingredient before adding it gradually to a hot ingredient, or vice versa, to avoid separation and curdling.

Thicken
To add arrowroot, cornstarch, flour, cream, or an egg yolk to a sauce to thicken it.

Truss 
To secure poultry with string or skewers to hold its shape while cooking.

Trussing needle
A large needle used to truss poultry and sew up stuffed meat.