Pan-fry:

Rapidly cook food in fat in a skillet.

Pare:

Remove inedible or unpresentable parts from food.

Peel:

Remove unuseable or inedible parts from a fruit or vegetable.

Perfume:

Give additional flavour or aroma to a dish by adding an essence, a condiment, spice, alcohol, wine, or other.

Poach

Cook food in liquid at a temperature just below boiling point.

Pound:

Reduce food to fragments, paste, or powder by crushing or puréeing with a pestle.

Preserve:

• Meat and poultry: store food in its cooking fat, especially goose, duck, turkey, or pork. The resulting product is often described by its French term, confit. 
• Fruit: store by coating in sugar or macerating in alcohol. 
•  Vegetables: preserve in vinegar, such as pickles and capers.

Press:

Place pressure on a food to extract the liquid. Garlic: reduce garlic to pulp using a garlic press.

Prick:

Pierce many small holes in a piecrust using a fork or a roller docker.

Reduce

Evaporate liquid or a sauce over high heat to thicken it and concentrate the flavour.

Remonter:

Redonner de l’homogénéité à une sauce émulsionnée qui a tournée en ajoutant un peu de jaune d’œuf ou d’eau.

Rinse:

Pass food quickly under running water to clean or cool it.

Rise:

Increase in volume.

Roast:

Cook food, often brushed with fat, using direct, intense heat or radiant oven heat.

Roll out:

Flatten dough (pie dough, puff pastry, cookie dough, etc.) to the desired thickness using a rolling pin.