N
Nonpareil
A tiny hard candy used to decorate cookies, candy, cakes, etc.
Nougat
A chewy or hard confection made with honey or sugar, nuts, and sometimes chopped dried or candied fruit.
Nasturtium
All parts of the nasturtium are eaten, except the roots. The leaves and stems are peppery, and may be added to salads or sandwiches. Whole flowers may be used as a garnish, and seeds and buds can be pickled like capers.
O
On the Half Shell
This phrase usually describes oysters served on the bottom shell, either raw on a bed of crushed ice or cooked on a bed of rock salt.
Oregano
A pungent herb, similar to marjoram, used as seasoning with meats, poultry, in stews, soups, pizzas and omelets. Oregano can be used in its dried, ground, or fresh form.
Orgeat Syrup
A sweet syrup used in cocktails. Orgeat syrup is made with almonds, sugar, and rose water or orange-flower water.
P
Paella
A Spanish dish consisting of rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes, and other vegetables. It's named for the wide, shallow pan it's cooked in.
Pan-Broil
To broil in a skillet on top of the stove with very little fat. During the cooking, drippings are poured off as they form.
Papillote
Generally the item associated with this word is cooked and served in paper
Panforte
A dense, flat Italian cake filled with hazelnuts, almonds, honey, candied citron and citrus peel, cocoa and spices.
Process
To mix or cut up in a food processor or blender.
Paprika
A seasoning powder made from red peppers. The flavour can range from mild to hot.
Panache
Two or more kinds of one item in a dish, mixing colours
Parboil
To boil a food briefly, until partially done. A food might be parboiled before adding it to faster-cooking ingredients to insure all ingredients are evenly cooked.
Pipe
To squeeze icing or other soft food through a pastry bag to make a design or decorative edible edging.
Parisienne
Potatoes cut into small round balls using a Parisienne scoop
Proof Yeast
Dry active yeast is proofed to rehydrate it and ensure that it has life and will grow. This is done by adding the granular yeast to water that is between 105 and 115 degrees F. An instant-read thermometer is handy for checking water temperature. A little sugar is added to the water to provide instant food for the yeast. After 5 to 10 minutes, the mixture should start to foam and grow a bit. If there is no change after 15 minutes, discard the mixture, locate some fresher yeast and start again.
Parfait
Different coloured ice-creams served in a tall parfait glass with syrup and often fruit, topped with whipped cream, chopped nuts and a cherry.
Praline
Crushed almonds that are coated with caramelised sugar. It is used as a flavouring in ice-creams, chocolate etc.
Parmesan
A hard Italian cheese, usually sold in the grated or powdered form.
Panada
A sauce of various components used to bind the preparations. It is made up of butter, flour, milk and salt. Croquettes are often bound with panada sauce.
Poach
To cook food in liquid, at or just below the boiling point. For eggs, meat, or fish, the liquid is usually water or a seasoned stock. Fruit is generally poached in a sugar syrup.
Pretzel
It is a crisp biscuit from Alsace traditionally served with beer. It is made of a dough which is poached in boiling water sprinkled with coarse salt and cumin seeds and hardened in the oven.
Pate
A paste of ground meat or liver
Paysanne
Usually vegetables diced small or shredded
Punch
An iced mixed drink usually containing alcohol and prepared for multiple servings. It is normally served in a punch bowl.It can also be non alocoholic containing fruit juices, spices, tea etc.
Pith
To remove the white portion from the inside of the fruit. The white pith from the inside of the lemon is removed because it is bitter.
Parmentiere
Usually means soup containing potatoes or served with potatoes
Pizza Peel
A pizza peel is usually made from wood. It is a flat, thin, rounded piece of wood with a handle attached. The leading edge is usually beveled to allow you to slide it easily under a pizza to remove it from a hot baking surface.
Porcini
A large wild mushroom with a smooth cap and thick stem. Porcini mushrooms have an earthy flavour.
Portobello
A very large mushroom with a meaty flavour.
Peel
To strip, cut off, or pull away skin or rind.
Pot Liquor, or Pot Likker
The liquid left after cooking greens, vegetables, or other food.
Preheat
To allow the oven or pan to get to a specified temperature before adding the food to be cooked.
Preserve
To prepare foods for long storage. Some ways to preserve food are drying, refrigeration, freezing, canning, curing, pickling, and smoking.
Prick
To make small holes in the surface of a food, usually using the tines of a fork. Pie crust is usually pricked.
Primavera
Italian for "spring style," this term refers to the use of fresh vegetables as a seasoning or garnish in a dish.
Pulverize
To reduce to powder or dust by pounding, crushing or grinding.
Puree
To blend, process, sieve, or mash a food until it's very smooth and has the consistency of baby food.
Piquant
A term which generally means a tangy, agreeably pungent taste and flavour.
Pit
To remove the seed or stone of a fruit or berry.
Pita
A round, Middle Eastern flat bread made from white or whole wheat flour. When a pita is split, the pocket may be filled to make a sandwich.
Piquante Sauce
A sauce made with shallots, white wine vinegar, gherkins, parsley, and a variety of herbs and seasonings.
Parchment Paper
A heavy moisture and grease-resistant paper used to line baking pans and wrap foods to be baked.
Pareve
A Jewish term which describes food made without dairy or animal ingredients. According to Jewish dietary laws, animal food can't be eaten at the same meal with dairy food, but pareve food may be eaten with either.
Pasteurize
To kill bacteria by heating liquids to moderately high temperatures only briefly. French scientist Louis Pasteur discovered the solution while he was researching the cause of beer and wine spoilage.
Paté
An appetizer, paté usually consists of seasoned, finely ground or strained meat, poultry, or fish. Paté is usually cooked in a crust or mold (may be called terrine) and is often served with crackers or toast.
Punch down
To expel air from a risen yeast dough by pushing it down with fists or a mixing with a dough hook.
Pectin
Pectin is a natural substance used to thicken jams, jellies, and preserves. Pectin is naturally present in fruits, but most don't have enough to jell. The alternative is to cook the mixture until it's reduced to the desired consistency. Pectin will only work when combined with a specific balance of sugar and acid.
Peppercorn
Peppercorns are small berries from a vine plant. the black peppercorn is picked when it is almost ripe, then dried. Whole ground or cracked, black Peppercorns produce our everyday black pepper. the milder white pepper is made from the dried inner kernel of the ripe berry.
Pot roasting
To cook a large piece of meat by braising.
Pilaf
Also known as pilau, pilaf is typically a seasoned rice (or other grain) dish in which the rice is sautéed before the liquid and other ingredients are added.
Pimiento or Pimento
A large red, sweet pepper. Pimientos are usually found diced in cans and jars and are added to dishes to enhance the color and flavor.
Pare
To remove the peel and stem of a fruit or a vegetable.
Puree
Thick pulp prepared by cooking and straining or mashing vegetables like tomatoes and potatoes.
