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Good Cooking's Food & Cooking Dictionary

(P) Definitions

Paella, A Spanish dish that consists of rice, saffron, chicken, seafood and chorizo.

Pain, French for Bread.

Parboiling - the process of adding foods to boiling waters, cooking until they are softened, then removing before they are fully cooked, usually to partially cook an item which will then be cooked another way.

Parcooking - the process of not fully cooking food, so that it can be finished or reheated later.

Pâté - a mixture of seasoned ground meat and fat minced into a spreadable paste and cooked on a form, then served cold.

Paupiette - a thin, flattened piece of meat, rolled with a stuffing of vegetables or fruits, which is then cooked before served.

 Pegao, In Puerto Rico it means the browned crust on the bottom of a cooked rice pot.

Pera, Italian for Pear.

Persillade - a sauce or seasoning mixture of parsley chopped with seasonings, often used as part of a saute cook's mise en place .

Petite Syrah, A red wine grape grown in California that produces wines similar in aroma and taste to French Cotes du Rhones.

Pfifferling, German for chanterelle mushrooms.

Piselli, Italian for Peas.

Poki, A Hawaiian dish made with seaweed, sweet onions, scallions and raw fish.

Polenta - a mush or porridge made from yellow or cornmeal which originated in Northern Italy.

Praline - a confection of nuts cooked in boiling sugar until brown and crisp.

Pud, A Russian weight of measure equal to 36.11 pounds.

Puerros, Spanish for Leeks.