Baking (faire cuire au four): identical to roasting, a dry heat method using an oven to slowly cook food.
Braising (braiser): uses a small amount of flavorful liquid to cook food.
Broiling (faire rôtir): identical to grilling, cooks an oiled piece of food over direct, moderately high heat.
French-frying (frire à la friteuse): cooks food in deep, hot oil or fat such as peanut oil.
Frying
Grilling (faire griller): identical to broiling, cooks an oiled piece of food over direct, moderately high heat.
Poaching (pocher): a gentle way to simmer food and bring out a tender texture.
Roasting (rôtir): identical to baking, a dry heat method using an oven to slowly cook food.
Sautéing (faire sauter): a low-fat method of range-top cooking.
Flambéing (flamber): Brandy, wine, or other spirit is poured over the food which ignites it to flambe.