Hey guys, I've posted a couple of times with questions and you guys are normally pretty nice even if its really a dumb question and i just don't know better. I got bashed elsewhere asking such a simple question. I mean, if its a dumb question so be it, but I'm just curious. Everyone has told me, The Personal Chef(Culinary Institute of America School book) Is a smart purchase. I'm learning and am only in my first year of actually gaining experience in Prep and Line. Just trying to learn and better myself. Roux. Simple thing to make, and I have the 7th Edition of The Personal Chef by the way, if anyone is planning on asking. Older book, It was actually a present from my girlfriend for my birthday. Over heard my buddy who Graduated culinary school telling me about it, and i guess got the idea to ask him where to get a copy. Not the point though. I was reading and absorbing all this information. I'm just now getting into Sauces. Anyways when i was reading about Thickeners and how to make a Roux. It didn't really discuss a lot about cooling. I have made it at work, and we just make it in a sauce pan and basically add it into a the COLD stock, then turn on the burner and cook. The book lightly brushed Cold roux. I was curious how that really works? I mean, What's the benefits of putting it in a container or a sheet and cooling it in a fridge or freezer? Which would be the better option too? How long could you actually store this roux? It shows a picture of a guy pulling it out of a zip bag. Again probably a dumb question but it's annoying me that it says, "Roux can be used Cool or Room Temperature." Anyways sorry if its a dumb question but thanks in advance to anyone that replace with a reasonable answer.