Cooking Glossary

Pan Broil
To cook in an uncovered skillet, pouring the fat off during cooking.
Papillote
Cooked in foil or parchment paper to seal in flavor, then served and cut open at table.
Parboil
To cook partially, by boiling for a short time.
Pare
To cut the skin from a food. This is usually done with a short knife known as a paring knife.
Parmentiere
Soup containing potatoes or served with potatoes.
Persillade
Garnished with parsley.
Pesto
An uncooked sauce, also used as a condiment. Usually consists of garlic, pine nuts, olive oil, parmesan cheese and fresh basil.
Poach
To cook food in liquid, at or just below the boiling point. Meat, fish and eggs are usually poached in water or a seasoned stock.
Preserve
To prepare foods for long storage. Methods of preserving include freezing, drying, canning, curing, drying, smoking and refrigeration.
Primavera
A pasta sauce made with vegetables such as celery, carrots and bell peppers.
Puree
Any food that is mashed to a thick, smooth consistency. Also the action of mashing the food.