Cooking Glossary
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Panbroil -- To cook a food in a skillet without added fat, removing any fat as it accumulates.
Panfry -- To cook in a hot pan with small amount of hot oil, butter, or other fat, turning the food over once or twice.
Parboil -- To partly cook in a boiling liquid.
Parchment -- A heavy, heat-resistant paper used in cooking.
Pare -- To peel or trim a food, usually vegetables.
Passata -- Puree.
Peaks -- The mounds made in a mixture. Peaks are "stiff" if they stay upright, or "soft" if they curl over.
Pesto -- A sauce usually made of fresh basil, garlic, olive oil, pine nuts, and cheese.
Pesto Recipes
Pinch -- Dash
Pipe -- To force a semisoft food through a bag with one corner cut off to decorate food.
Pit -- Using a sharp knife to take out the center seed of a fruit.
Poach -- To simmer in liquid.
Popover -- A quick bread that is baked at relatively high tempeture in a muffin type pan. This produces a hollow, bread.
Popover Recipes
Pressure cooking -- A cooking method that uses steam trapped under a locked lid to produce high temperatures and achieve fast cooking time.
Proof -- To let yeast dough rise.
Pumpkin -- A member of the squash family.
Pumpkin Recipes
Purée -- To mash or sieve food into a thick liquid.
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