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Z |
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Parfait |
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A frozen dessert made of beaten
egg whites or yolks with a hot sugar syrup
poured over them and then whipped cream folded
into the mixture. Also applied to ice cream and
syrup served in parfait glasses. |
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Puree |
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A smooth thick pulp made by
pressing cooked fruit or vegetables through a
sieve or food mill. |
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Pan-Broil |
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To cook meat on a hot surface,
pouring off fat as it accumulates. |
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Parboil |
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To boil raw food until partially
cooked. |
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Parch |
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To brown by means of dry heat.
Applied to grains. |
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Pare |
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To cut off the outside covering.
Applied to potatoes, apples, etc. |
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Pasteurize |
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To partially sterilize liquids at
a temperature (140°F to
180°F) to preserve
foods such as milk, fruit juices or wine. |
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Peel |
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To strip off the outer covering.
Applied to oranges, grapefruit. |
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Poach |
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To cook slowly in hot liquid to
cover. |
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Pimiento |
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The fleshy fruit of the Spanish
paprika. Canned and used in meat and vegetable
dishes and salads. |
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Poppy Seed |
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Seed of one variety of the poppy
plant, but not the opium poppy. Used for breads,
rolls, cakes and cookies. Oil may be extracted
and used in a salad oil |
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Poultry Seasoning |
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A mixture of spices such as sage,
thyme, marjoram, etc. Used as a seasoning. |
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Pumpkin Pie Spice |
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A mixture of spices such as
cinnamon, cloves, ginger, etc. |
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Paprika |
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A sweet red pepper which is dried
and ground after seeds and stem are removed. Its
mild flavor is good with shellfish, fish and
salad dressings. The best brands are made of
Spanish and Hungarian paprika's. |
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Parsley |
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A biennial herb used to flavor
meats, vegetables and salads. Used also as
garnish. |
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Pepper |
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Made from peppercorns which are
the dried berries of vine, Piper nigrum. |
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Peanut Oil |
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The oil extracted from peanuts. A
byproduct of peanut butter. |
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Poultry Fat |
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A cooking fat made commercially
by rendering the leaf fat removed from the body
cavity of chickens and turkey and sometimes from
the fat that is skimmed from vats of poultry
being cooked from canning. |
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Pastry Flour |
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usually made of soft wheat; low
in protein and finely milled, though not as fine
as cake flour. |
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Pasteurized Milk |
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Whole milk heated to temperature
not lower than 145°F for 30
minutes, or 161°F for not less than 15 seconds,
then cooled immediately to 50°F. |
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