Gourmet Glossary: P
Pancakes: Thin, flat batter cakes made by shallow fried on both sides. Also known as crêpes.
Papaya: A fruit with green skin, with an aromatic, orange flesh. Also called a paw paw.
en Papillote: A dish cooked in a parcel (paper) to protect food from heat and keep in the flavor and aroma.
Paprika: A ground red pepper, used as a flavoring.
Parboil: To partially cook by boiling before continuing to cook by another method.
Parmesan: Hard, cow’s-milk Italian cheese.
Parsley: A green herb used as flavoring, garnish or used as a vegetable.
Passata: A smooth tomato sauce.
Pasta: A dough made from durum-wheat semolina, water and sometimes eggs. Sold dried or fresh.
Pâté: A paste or spread made from meat or fish, can be of various textures from smooth to coarse.
Patty Pan: A small, circular, courgette with fluted edges.
Patty Tin: Baking tin with 6, 9 or 12 shallow round compartments used for making individual pies and tarts.
Pecan: A nut related to the walnut.
Pectin: A substance in fruit that cause the pulp to set, as when making jams.
Périgeux A demi-glace sauce made with finely diced or chopped truffles.
Perry: An alcoholic drink, similar to cider, made from pears.
Pestle and Mortar: Pestle is a club shaped implement. Mortar is sturdy mixing bowl. Used to pound, crush or mix ingredients. Ideal for crushing spice seeds or small amounts of hard ingredients.
Petit Four: A small fancy biscuit or cake.
Pilchard: An oily sea fish
Pine Nut: The small edible seed of the stone pine, used as a flavoring. Also called a pine kernel.
Pink Fir Apple: A pink-beige, knobbly skinned, waxy potato.
Pistachio: Green colored nuts with an open shell.
Plaice: A flat sea fish with orange-spot.
Poach: To cook in liquid that is kept just below boiling point.
Portobello Mushroom: A flat dark open mushroom.
Pot Roast: To cook food raised in on a rack within a covered pot over a small amount of liquid.
Pottage: A thick stew cooked in a pot over an open fire.
Poussin: A small immature chicken, also called a spring chicken.
Praline: A sweet made of almonds and sugar.
Prawn: Shellfish with several different varieties.
Profiterole: A choux pastry small bun, usually filled with cream.
Puff Pastry: A very light flaky pastry made of many layers which expand when cooked.
Pulse: Edible seeds, often dried, of leguminous plants such as peas, beans, lentils, and chick peas.
Purée: Raw or cooked food blended into a smooth paste or sauce.
Puy Lentils: Small grey-blue lentils.
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