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.