Home Gourmet Glossary Gourmet Glossary: P

Gourmet Glossary: P

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Food Letter PPancakes: 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.

Pescetarianism: The practice of a diet that includes seafood, but not the flesh of other animals. A pescetarian diet shares many of its components with a vegetarian diet and includes vegetables, fruit,nuts, grains, beans, eggs, and dairy, but unlike a vegetarian diet also includes fish and shellfish.

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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