ajouter: to add
arroser: to drizzle
assaisonner: to season
au feu de bois: breads, pizzas or meats cooked on a wood-fired grill or oven
badigeonner: to brush (egg whites, etc) or baste
battre: to beat
blanchir: to blanch, and sometimes used to separate egg whites from the yolks
brider: to use a needle and kitchen wire to pass through the body of a bird, to hold the legs and wings gathered against it to make it easier to roast.
brin: a sprig
brûler: to burn
châtrer: to devein (prawns, langoustines, etc).
chemiser: to butter or grease a baking pan (or use papier sulférisé beurré—buttered cooking parchment)
Images by Dana Facaros, Vagr7, Creative Commons License