 Paella |
| A Spanish dish consisting of rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes, and other vegetables. It's named for the wide, shallow pan it's cooked in. |
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| Pan-Broil |
| To broil in a skillet on top of the stove with very little fat. During the cooking, drippings are poured off as they form. |
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| Panache |
| Two or more kinds of one item in a dish, mixing colors |
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| Papaya |
| A tropical fruit from which the juice can be used to tenderize certain meats |
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| Papillote |
| Generally the item associated with this word is cooked and served in paper |
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| Paprika |
| A seasoning powder made from red peppers. The flavor can range from mild to hot. |
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| Parboil |
| To boil a food briefly, until partially done. A food might be parboiled before adding it to faster-cooking ingredients to insure all ingredients are evenly cooked. |
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| Parchment Paper |
| A heavy moisture and grease-resistant paper used to line baking pans and wrap foods to be baked. |
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| Pare |
| To cut the skin from a food, usually with a short knife called a paring knife. |
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| Pareve |
| A Jewish term which describes food made without dairy or animal ingredients. According to Jewish dietary laws, animal food can't be eaten at the same meal with dairy food, but pareve food may be eaten with either. |
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| Parfait |
| Different colored ice creams served in a tall parfait glass with syrup and often fruit, topped with whipped cream, chopped nuts, and a cherry |
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| Parmentiere |
| Usually means soup containing potatoes or served with potatoes |
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| Parmesan |
| A hard Italian cheese, usually sold in the grated or powdered form |
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| Parsley |
| An herb with a sweet and fresh flavor, parsley is usually available the fresh or dried. |
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| Pasta |
| Pasta may refer to any of a wide variety of noodles from a variety of countries. Italian pasta is usually made with a dough of durum or semolina wheat flour, liquid, and sometimes egg. Pasta made with semolina flour is generally superior, since it doesn't absorb too much water and stays somewhat firm when cooked al dente. |
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| Pasteurize |
| To kill bacteria by heating liquids to moderately high temperatures only briefly. French scientist Louis Pasteur discovered the solution while he was researching the cause of beer and wine spoilage. |
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| Pastry Bag |
| A cone-shaped bag with openings at both ends. Food is placed into the large opening then squeezed out the small opening which may be fitted with a decorator tip. It has a variety of uses, including decorating cakes and cookies, forming pastries, or piping decorative edgings. Bags may be made of cloth, plastic, or other materials. |
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| Pastry Blender |
| A kitchen utensil with several u-shaped wires attached to a handle. It's used to cut solid fat (like shortening or butter) into flour and other dry ingredients in order to evenly distribute the fat particles. |
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| Pastry Brush |
| A brush used to apply glaze or egg wash to breads and other baked goods either before or after baking. |
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| Pastry Wheel |
| A utensil with a cutting wheel attached to a handle. It's used to mark and cut rolled-out dough, and may have a plain or decorative edge. |
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| Pate |
| An appetizer, pate usually consists of seasoned, finely ground or strained meat, poultry, or fish. It is usually cooked in a crust or mold (may be called terrine) and is often served with crackers or toast. |
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| Patty |
| A thin, round piece of food, such as a hamburger patty or a peppermint patty. |
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| Paysanne |
| Usually vegetables diced small or shredded |
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| Peel |
| To strip off an outer covering or skin. |
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| Peppercorn |
| Peppercorns are small berries from a vine plant. The black peppercorn is picked when it is almost ripe, then dried. Whole ground or cracked, black peppercorns produce our everyday black pepper. The milder white pepper is made from the dried inner kernel of the ripe berry. |
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| Persillade |
| Garnished with parsley |
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| Petite |
| French word for Small |
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| Pickle |
| To preserve food in a vinegar mixture or seasoned brine. Cucumbers, cauliflower, onions, baby corn, and and watermelon rind are some of the most popular foods to pickle. |
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| Pickling Spice |
| A combination of spices usually including mustard seed, bay leaves, cinnamon, pepper, allspice, ginger, turmeric, and cardamom. Pickling spices are used primarily for pickling foods, but may also be used to season certain dishes. |
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| Pilaf |
| Also known as pilau, pilaf is typically a seasoned rice (or other grain) dish in which the rice is sauteed before the liquid and other ingredients are added. |
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| Pimiento (Pimento) |
| A large red, sweet pepper. Pimientos are usually found diced in cans and jars and are added to dishes to enhance the color and flavor. |
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| Pinch |
| A small amount of a dry ingredient, generally around 1/16 of a teaspoon. It's about as much as can be held between the tip of the thumb and forefinger. |
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| Pine Nuts |
| The blanched seeds from pine cones. Other names are: Indian nut, pinon, pignoli, and pignolia. |
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| Pipe |
| To squeeze icing or other soft food through a pastry bag to make a design or decorative edible edging. |
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| Piquant |
| A term which generally means a tangy flavor. |
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| Piquante Sauce |
| A sauce made with shallots, white wine vinegar, gherkins, parsley, and a variety of herbs and seasonings. |
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| Pit |
| To remove the seed or stone of a fruit or berry. |
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| Pita |
| A round, Middle Eastern flat bread made from white or whole wheat flour. When a pita is split, the pocket may be filled to make a sandwich. |
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| Poach |
| To cook food in liquid, at or just below the boiling point. For eggs, meat, or fish, the liquid is usually water or a seasoned stock; fruit is generally poached in sugar syrup. |
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| Polenta |
| A mush made from cornmeal, polenta may be eaten hot or cooled and fried. |
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| Polonaise |
| A garnish consisting of bread crumbs, chopped parsley, and hard-boiled eggs |
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| Pone |
| A round, flat food, such as corn pone. |
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| Poppy Seed ( Poppyseed) |
| Tiny bluish-gray seeds of the poppy plant. Poppy seeds are often sprinkled on food, used as a filling, or added to a variety of foods, such as cakes, breads, and salad dressings. |
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| Porcini |
| A large wild mushroom with a smooth cap and thick stem. Porcini mushrooms have an earthy flavor. |
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| Portobello |
| A very large mushroom with a meaty flavor. |
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| Pot Liquor, |
| The liquid left after cooking greens, vegetables, or other food. It's traditionally served with cornbread in the South. |
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| Pot pie |
| Meat and vegetables in a rich creamy sauce, covered with a pie crust |
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| Potage |
| A thick soup |
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| Poultry Seasoning |
| A blend of herbs and spices, poultry seasoning usually contains sage, celery seed, thyme, savory, marjoram, onion, and pepper. |
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| Praline |
| A confection made with pecans and brown sugar. |
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| Preheat |
| To allow the oven or pan to get to a specified temperature before adding the food to be cooked. |
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| Preserve |
| To prepare foods for long storage. Some ways to preserve food are drying, refrigeration, freezing, canning, curing, pickling, and smoking. |
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| Preserves |
| A thick cooked mixture of whole or cut up fruit, sugar, and usually pectin. |
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| Pressure Cooker |
| A cooking pot made to cook food under pressure. The pressure cooker has a locking lid and a valve system to regulate the internal pressure. Cooking time may be reduced by as much as 50% without destroying the nutritional value of the food. |
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| Prick |
| To make small holes in the surface of a food, usually using the tines of a fork. Pie crust is usually pricked. |
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| Proof |
| 1) To "prove" yeast is alive by dissolving it in warm water and setting it aside in a warm place for 5 to 10 minutes. If it swells and becomes bubbly, it is alive. 2) Proof is an indication of the amount of alcoholic content in a liquor. In the U.S., proof is twice the percentage of alcohol. If a liquor is labeled 80 proof, it contains 40% alcohol |
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| Prosciutto |
| The Italian word for ham, prosciutto describes a ham which has been seasoned, salt cured, and dried. |
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| Puff Pastry |
| A rich, multilayered French pastry made with butter, flour, eggs, and water. Puff pastry is made by placing chilled butter pats between layers of dough, then rolling the dough, folding it in thirds and letting it rest. The process is repeated several times, producing a dough with hundreds of layers of dough and butter. When baked, the moisture in the butter creates steam, which causes the dough to separate into flaky layers. |
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| Pulverize |
| To reduce to powder or dust by pounding, crushing or grinding. |
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| Pumpkin |
| A member of the squash family best known for being carved into Halloween jack-o-lanterns or turned into pie filling for Thanksgiving dinner. It also may be boiled, sliced, fried or pureed or used in soups. The French make pumpkin jam and the Italians use it as a filling for sweet ravioli. The seeds are rich in fats and protien and may be roasted and salted, as a snack or garnish. |
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| Puree |
| To blend, process, sieve, or mash a food until it's very smooth and has the consistency of baby food. |
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Glossary
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