Panbroil -
To cook a food in a skillet without added fat, removing any fat as it accumulates.
Pane - To coat with bread crumbs
Panfry -
To cook in a hot pan with small amount of hot oil, butter, or other fat, turning the food over once or twice.
Papillotes - Cooking in paper wrapping
Paprika - Hugarian red pepper
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.
Parer - To trim meat
Pastillage - Sugar pastes for modeling
Paupiettes - Thin flattened slices of meat, rolled and stuffed
Paysanne - Triangular slices of mixed vegetables
Peaks -
The mounds made in a mixture. For example, egg white that has been whipped to stiffness. 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. The ingredients are finely chopped and then mixed, uncooked, with pasta. Generally, the term refers to any uncooked sauce made of finely chopped herbs and nuts.
Persil Hache - Chopped parsley
Petits Fours - Small cakes dipped in icing and decorated
Petits Pois - Peas
Piccata - Small veal cutlets
Pilaf - A rice dish with or without meat
Pipe -
To force a semisoft food through a bag (either a pastry bag or a plastic bag with one corner cut off) to decorate food.
Pit -
Using a sharp knife to take out the center stone or seed of a fruit, such as a peach or a mango.
Plat du Jour - Specialty of the day
Poach -
To simmer in liquid.
Poireau - Leek
Pomme - Apple
Pomme de Terre - Potato
Porc - Pork
Poularde - Young fat chicken
Poule - Hen
Poulet - Young chicken
Poulet d'Inde - Young turkey
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.
Purée -
To mash or sieve food into a thick liquid.
