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Terms in Chefs Reference

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Paella
A traditional Spanish rice dish made with saffron, chicken, shellfish and vegetables. It is prepared in a paellara from which it derives its name. Various other ingredients are used to More…
Pan Broil
A quick, dry heat cooking method using a pan on a stovetop. No oil is used and the pan is uncovered. Used for thinner cuts.
Pan fry
A quick, dry heat cooking method using a pan with a small amount of oil. No lid is used. Used for thinner cuts. Sautéing
Panada
A paste used to bind and thicken. Made from flour (choux paste), frangipane, bread, potato, or rice, panadas are used in forcemeats, terrines and quenelles.
Parboil
To partially cook food in boiling water before completely cooking by some other process.
Pare
To cut off the outer covering of a fruit or vegetable with a vegetable peeler.
Paring
Trimming and peeling vegetables and fruit
Paris Brest
A ring of choux pastry filled with a cream usualyy praline flavoured and covered with shredded Almonds. The name of this cake comes fromthe route of the Paris to Brest bicycle race on which More…
Polenta
A cornmeal porridge from Northern Italy. Traditionally made with water in a large copper pot called the paiolo and stirred with a bastone (a wooden baton) then cooled in madia - a round More…
Praline
A sweet consisting of an almond coated with caramilsed sugar or a preparation consisting of crushed Almonds and Hazlenuts that have been coated in caramalised suger. which is used for More…
Preheat
To set an oven or broiler at the desired temperature 15 to 30 minutes before use so that the temperature is reached before food is put in to cook.
Profiteroles
Small choux pastry buns. They can be either sweet or savoury. Various filling are used such as pastry cream. chantilly cream, jam, ice cream, game purée and cheese mixtures. The word profit More…
Purée
To mash solid food or pass it through a food mill or processor until it is smooth.
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