Roux
Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
Torx
The green circle, passing through the six points of contact between the two components, represents the direction of the rotational force being exerted at each of those points. Because the plane of contact is not perpendicular to this circle, a radial force is also generated which tends to "burst" the female component and "crush" the male one. If this radial force component is too great for the material to withstand, it will cause the corners to be rounded off one or both components or will split the sides of the female part. The magnitude of this force is proportional to the cotangent of the angle (depicted in orange) between the green circle and the contact plane.