P
Packed - pressed
or mashed together tightly, filling the measuring utensil with as much
of the ingredient as possible.
Paella - a
traditional Spanish one-pot dish of saffron-flavored rice combined with
a variety of meats and shellfish (such as shrimp, lobster, clams,
chicken, pork, ham and chorizo), garlic, onions, peas, artichoke hearts
and tomatoes. It's named after the special two-handled pan — also called
paella — in which it's prepared and served. The pan is wide, shallow and
13 to 14 inches in diameter.
Pakora - a small,
deep-fried snacks of India with chick-pea flour as an ingredient in the
mixture. Vegetables, fish, or chicken are spiced with ginger, cumin,
chopped onion, and garlic, blended with the flour, shaped into small
patties, and deep fried. An American version makes appetizers by dipping
chunks of raw vegetables into a fritter batter, and deep frying.
Palmier - a
delicious flat flaky palm-shaped pastries made by layering puff pastry
with sugar, rolling it, then slicing it thin and baking.
Pan-broil - to
cook over direct heat in an uncovered skillet containing little or no
shortening.
Pan-fry - to cook
in an uncovered skillet in small amount of shortening.
Paper Cookery -
en papillote is the French term for this process of cooking food in a
container made from heavy paper.
Papillote -
French term for fancy paper shapes and ruffles used to hide the ends of
chop bones.
Papillote, en - a
food (ex. fish with a vegetable garnish) enclosed in parchment paper or
greased paper wrapper and baked; the paper envelope is usually slit open
tableside so that the diner can enjoy the escaping aroma.
Paprika - a blend
of dried red-skinned chiles; the flavor can range from slightly sweet
and mild to pungent and moderately hot and the color can range from
bright red-orange to deep blood red; used in Central European and
Spanish cuisines as a spice and garnish; also known as Hungarian pepper.
Parboil - to
partially cook a food briefly in boiling water before storing or
finishing it by another method.
Parchment Paper -
heavy grease-resistant paper used to line cake pans or baking sheets, to
wrap foods for baking en papillote and to make disposable piping bags.
Pare - to cut off
the outside covering. Applied to potatoes, apples, etc.
Parfait - a
French dessert of frozen pudding, either ice cream or mousse layered
with fruits or syrups and whipped cream.
Parsley - an herb
(Petroselium crispum) with long, slender stalks, small, curly dark green
leaves and a slightly peppery, tangy fresh flavor (the flavor is
stronger in the stalks, which are used in a bouquet garni); generally
used fresh as a flavoring or garnish; also known as curly parsley.
Pashka - a
traditional Russian Easter cheesecake with nuts and candied fruit made
in the form of a pyramid.
Passover Bread -
see matzo.
Pasta - 1.
Italian for dough or pastry 2. An unleavened dough formed from a liquid
(eggs and/or water) mixed with a flour (wheat, buckwheat, rice or other
grains or a combination of grains) and cut or extruded into tubes,
ribbons and other shapes; flavorings such as herbs, spices and
vegetables (ex. tomatoes and spinach) can be added to the dough; pasta
is usually boiled and served with a sauce.
Pastrami - spicy
smoked beef eaten hot or cold. Italian variation of corned beef.
Pâté (French for
paste) - a paste made of finely ground liver or meat blended together
with herbs and spices and baked.
Paupiettes - thin
slices of meat or fish, stuffed, then rolled and cooked. Sometimes the
meat is pounded to thin and enlarge it, before stuffing.
Pawpaws - the
largest edible fruit that is native to the United States. The unique
flavor of the fruit resembles a blend of various tropical flavors,
including banana, pineapple, and mango. The flavor and custard-like
texture make pawpaws a good substitute for bananas in almost any recipe.
The common names, 'poor man's banana,' 'American custard apple,' and
'Kentucky banana' reflect these qualities.
Peach - a
medium-sized stone fruit (Prunus persica) native to China; has a fuzzy,
yellow-red skin, pale orange, yellow or white juicy flesh surrounding a
hard stone and a sweet flavor; available as a clingstone and freestone.
Peanut - a legume
and not a nut (Arachis hypogea), it is the plant's nut-like seed that
grows underground; the hard nut has a papery brown skin and is encased
in a thin, netted tan pod and is used for snacking and for making peanut
butter and oil; also known as a groundnut; earthnut, goober (from the
African work nguba) and goober pea.
Pear - a
spherical to bell-shaped pome fruit (Pyrus communis), generally with a
juicy, tender, crisp off-white flesh, moderately thin skin that can
range in color from celadon green to golden yellow to tawny red and a
flavor that can be sweet to spicy; pears can be eaten out of hand or
cooked and are grown in temperate regions worldwide.
Peas - the edible
seeds contained within the pods of various vines; the seeds are
generally shelled and the pod discarded; although available fresh, peas
are usually marketed canned or frozen.
Pecan - the nut
of a tree of the hickory family (Carya oliviformis), native to North
America; has a smooth, thin, hard, tan shell enclosing a bilobed, golden
brown kernel with beige flesh and a high fat content.
Pectin -
substance that occurs in fruits or vegetables that acts as jelling agent
in jams and other preserves. It is packed in bottles and sold
commercially.
Peel - to remove
the outside covering, such as the rind or skin, of a fruit or vegetable
with a knife or vegetable peeler.
Penne - Italian
for pen or quill and used to describe short to medium-length straight
tubes (ridged or smooth) of pasta with diagonally cut ends.
Pepitas - roasted
pumpkin seeds.
Pepper - the
fruit of various members of the Capsicum genus; native to the Western
hemisphere, a pepper has a hollow body with placental ribs (internal
white veins) to which tiny seeds are attached (seeds are also attached
to the stem end of the interior); a pepper can be white, yellow, green,
brown, purple or red with a flavor ranging from delicately sweet to
fiery hot; the genus includes sweet peppers and hot peppers.
Peppermint - an
herb and member of the mint family (Mentha piperita); has thin stiff,
pointed bright green, purple-tinged leaves and a pungent, menthol
flavor; used as a flavoring and garnish.
Pepperpot - a
spicy stew without much sauce.
Pepper Steak - a
beefsteak dipped in crushed pepper and sautéed in butter, then flamed
with brandy. A sauce is made from the pan drippings and red wine. Also,
a Chinese dish made with green pepper strips and thin-sliced beef.
Pepperoncini -
[pep-per-awn-CHEE-nee] Are chilies that have a slightly sweet flavor
that can range from medium to medium-hot. Pepperoncini are most often
sold pickled and generally used as a part of antipasto and as an
addition to various types of sandwiches.
Periwinkle - a
small sea snail served roasted, poached, or raw, with wine sauce.
Persimmon - small
acidulous plum-like tool used to crush or pound food in a bowl with
rough interior surface - the mortar.
Petit Four - a
small cake, usually bite-sized, which has been frosted and decorated.
Petit Suisse - an
unsalted, very rich cream cheese rolled in paper in a cylindrical shape.
In France, it is treated as a dessert, and served with sugar and cream.
Phyllo - pastry
dough made with very thin sheets of a flour-and-water mixture; several
sheets are often layered with melted butter and used in sweet or savory
preparations.
Pickle - to
preserve in seasoned and/or flavored vinegar, brine or oil. This is
common for vegetables, especially cucumbers, fruits and meats.
Pignoli - pine
nuts.
Pilaf / Pilaff / Pilau
- a rice dish in which the raw rice is first simmered in a shortening or
butter, then cooked with water or broth, and sometimes meat, poultry,
fish or shellfish.
Pimiento - a
large, heart-shaped pepper with red skin and a sweet flavor; used in
paprika and to stuff olives.
Pinch - the
amount of a dry ingredient that can be held between the thumb and
forefinger (sometimes referred to as a dash). The equivalent measurement
is approximately 1/16 of a teaspoon.
Pine Nuts - a nut
with a tangy flavor reminiscent of pine, used in Mediterranean dishes,
and brought to attention recently by the spaghetti sauce called pesto
pignoli.
Pineapple - a
tropical fruit (Ananas comosus) with a spiny, diamond-patterned,
greenish-brown skin and swordlike leaves; the juicy yellow flesh
surrounds a hard core and has a sweet-tart flavor.
Pint - a unit of
volume measurement equal to 16 fl. oz. in the U.S. system.
Pinto Bean - a
medium-sized pale pink bean with reddish-brown streaks; available dried;
also known as a crabeye bean and a red Mexican bean.
Pipe - to squeeze
a smooth, shapeable mixture through a decorating bag to make decorative
shapes; to apply with a pastry tube.
Pissaladière -
French. a tart, or pizza-type dish, made of baked dough with onions,
tomatoes, garlic, anchovies, black olives and / or other garnishes.
Pistachio - a
flavorful nut used for snacking when roasted, and for flavoring sweets
and ice cream. It has a high iron content and a characteristic greenish
tinge.
Pita - envelope
of unleavened bread used for making sandwiches. Arab.
Pizza - a yeast
dough, sometimes thick, sometimes thin, baked with such toppings as
pureed tomatoes, shredded mozzarella cheese, sausages, olives,
anchovies, etc. Versions of this dish, which originated in Naples,
Italy, vary throughout the world.
Pizzelles - Thin
decoratively patterned Italian wafer cookies that are made in an iron
similar to a waffle iron. They may be flat or rolled into cones and
filled.
Planking - a
style of baking or broiling meat or fish on a piece of hard wood. Plank
also describes a wooden carving or serving platter with grooves that
keep juices from spilling; used for serving roasts.
Plastic Wrap - a
thin sheet of clear polymers such as polyvinyl chloride; clings to
surfaces and is used to wrap foods for storage.
Plum - a small to
medium-sized ovoid or spherical stone fruit (Prunus domestica) that
grows in clusters; has a smooth skin that can be yellow, green, red,
purple or indigo blue, a juicy flesh, large pit and sweet flavor.
Plum Pudding -
British holiday pudding made mostly of dried fruit, rarely with plums.
It is steamed, then served with hard sauce.
Pluot - [PLU-ought].
A new fruit grown near Fresno in California's San Joaquin Valley. Pluots
are a cross between a plum and an apricot, combining the delicious
flavors of both "parent" fruits. Smooth-skinned like a plum on the
outside, pluots have deep red skin and sunny yellow flesh with a
sweet/tangy flavor. The fruit is also sold dried.
Poach - to cook
in liquid held below the boiling point.
Poi - Hawaiian
dish of cooked and pounded taro root.
Polenta - Italian
cornmeal pudding or mush, eaten hot or cold, usually with sauce and / or
meats. It may be cooled and fried after cooking.
Popover - a
batter muffin that is puffy and almost hollow, it has risen so high. The
ingredients are about the same as for Yorkshire pudding, and like
Yorkshire pudding, the batter is poured into already-heated containers.
The beating period is critical and cannot be skimped on, as the
leavening agent is egg, which must be thoroughly aerated.
Pork - the flesh
of hogs, usually slaughtered under the age of 1 year.
Porringer - a
child’s dish used for porridge.
Port - a grape
wine fortified with brandy, which often is used to flavor casseroles and
desserts. It may also be drunk after dinner as a digestif.
Portabella - a
very large crimini; the mushroom has a dense texture and a rich, meaty
flavor.
Porterhouse Steak
- a thick steak of high quality cut from the wide end of the sirloin.
Portmanteau - a
French steak that has a pocket cut into the side into which oysters are
placed. The pocket is sewn shut before the steak is cooked.
Potato - the
starchy tuber of a succulent, nonwoody annual plant (Solanum turberosum)
native to the Andes Mountains; cooked like a vegetable, made into flour,
processed for chips and used for distillation mash.
Potato Flour - a
flour made from potatoes. It is used as a thickening agent, like
cornstarch.
Potatoes, Straw -
potatoes grated or sliced into tiny sticks and deep fried.
Pot-Au-Feu -
literally, “pot on the fire,” this is one of the oldest ways with food
in France - a thick soup, or thin stew. Often the cooked meat and
vegetables are served with rock salt, after the soup has been drunk.
Pot Pie - a pie
of meat or poultry and vegetables in a thick gravy, topped with a short
pastry crust.
Pot-Roasting - a
phrase that describes braising, the process of browning meat and then
cooking it in very little liquid.
Potted Meat -
cooked meat preserved in a jar.
Poultry - any
domesticated bird used for food; the USDA recognizes six kinds of
poultry: chicken, duck, goose, guinea, pigeon and turkey.
Pound - a basic
measure of weight in the U.S. system; 16 ounces = 1 pound, 1 pound =
453.6 grams or 0.4536 kilogram .
Pound, to - in
cooking, to flatten with a heavy tool. The process is intended to
tenderize certain very tough or wiry fish (such as abalone), and to thin
for fast cooking and tenderize, cuts of meat - veal scallops, for
instance, to make scaloppini, and paupiettes.
Pozole - [poh-SOH-leh]
A thick, hearty soup usually consisting of pork (sometimes chicken) meat
and broth, hominy, onion, garlic, dried chiles and cilantro. It's
usually served with chopped lettuce, radishes, onions, cheese and
cilantro, which diners can add to the soup as they please. Posole
originated in Jalisco, in the middle of Mexico's Pacific Coast region,
and is traditionally served at Christmastime.
Praline - a hard
candy made of sugar cooked to 310 degrees on the candy thermometer, to
which almonds or pecans are added. The candy is cooled in butter, then
cracked and the confection is used as topping. It may also be poured
directly onto a pudding or cake icing as a sweet garnish.
Prawns -
crustaceans like shrimp. In some areas of the United States, the term is
applied to any large shrimp.
Preheat - to
bring the oven or grill to the desired temperature before placing the
food in to cook.
Pressed Beef -
the brisket which has been boned, salted and pressed
Printanier, à la
- to be cooked or garnished with fresh spring vegetables. Printemps is
the French word for spring.
Profiteroles - A
miniature Cream Puff filled with either a sweet or savory mixture.
Savory profiteroles are usually served as appetizers.
Proof - to allow
a yeast mixture to rise in a warm, dry place. Also, to test yeast for
potency.
Provencale, a la
- a dish including garlic, olive oil, tomatoes and often black olives.
Prune - a dried
red or purple plum.
Pudding - a
general name for many thick, rich dishes, both sweet and savory.
Puddings are generally made of an ingredient that thickens, like
cornmeal, or include a thickener, such as cornstarch.
Puff Pastry -
pastry that puffs when baked.
Pulses - the
dried form of peas, beans, soybean, peanuts and other legumes.
Pumpkin - a
spherical winter squash with a flattened top and base, size ranging from
small to very large, fluted orange shell (yellow and green varieties are
also available), yellow to orange flesh with a mild sweet flavor and
numerous flat, edible seeds.
Puree - to
process a food into a smooth paste, usually with a blender or food
processor, or by pressing the food through a fine sieve or food mill.
