French cooking involves a large number of techniques, some extremely complicated. Some techniques include:
• Baking-Roasting: in baking dry heat is used in preparing the food. On the other hand Roasts should never be covered; they should be basted from time-to-time with butter or oil and, when done, should be placed on a hot platter until their cooking stops.
• Braising: It is to cook in a liquid that has been enriched with stock, wine or the liquid of vegetables. A less tasty version is made just using water, but the water doesn’t make much of a sauce.
• Broiling-Grilling: It is the result of placing oiled foods on to a hot grill or into a preheated oven. There are two keys to this cooking approach: The food must be pre-oiled and the oven or grill must be pre-heated.
• Flambéing: It is the final stage after sautéing, by pouring a liqueur, wine, brandy or other spirit over your food, and igniting it to flambé.
• Frying: It is Cooking food in a shallow skillet or pan with oils or butter or grease from meats. Olive oil and other low saturated fat oils are used.
• French-frying: In this technique food is cooked in deep, hot oil/fat. Most commonly fat/ oil that has a high flash point is used.
• Poaching: Poaching is the simmering or cooking of food in liquid(seasoned milk, water, wine, vermouth, beer, stock, mushroom broth, tomato juice, etc), at just below the boiling point, to prevent high protein foods from becoming tough.
• Sautéing: It is the cooking of thin foods in just enough fat to keep the food from sticking to the frying pan.