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Resources > Term > P
A Paillard is a French culinary term that refers to a thin slice of meat. Frequently a Paillard will be pounded and/or lightly breaded. A "Cutlet" is an example of a Paillard, though all Paillards are not Cutlets. Nutritional Value USDA
Culinary Uses Pan broiling is a Dry Heat Method variant of Broiling which consists of cooking food dry (usually without added fat or liquid, though both methods can be used) in a sizzling hot pan in an oven or under a Salamander. Be careful though when using this method without fat because of...
Pan Frying is a cooking method, that uses a moderate amount of fat at a moderate temperature. Pan Frying is generally used for pieces of meat, that are too large or delicate to saute. Substitutes Deep Fat Frying, Sauteing Nutritional Value USDA Low Fat Varies Low...
Panada is a term that refers to any non-fat (meaning not made from Fat) Binding Agent that is used as a filler or binder in Forcemeats. The use of Panada is one of the reasons that French Forcemeats are so delicate. The term Panada can also mean a bread-like soup, typically Italian,...
Pancake: A batter, cooked on the griddle. Nutritional Value USDA
In modern day parlance, a Panini is a toasted and pressed Sandwich usually filled with Italian cured Meats and different Cheeses. The bread used is normally Italian, Ciabatta, Focaccia, or an Italian Baguette. It is cooked on a Sandwich Press, also called a panini press. The Italian name...
Panko is a Japanese variety of flaky Bread Crumb used as a crunchy coating in The Land of the Rising Sun for dishes like Tonkatsu. Panko is made by pulverizing a crustless bread which is baked by an electricity passing through the dough. Panko is a larger Bread Crumb with a lighter,...
Paprikash refers to a dish cooked with Paprika and Sour Cream. Varieties The term “Paprikash” is Hungarian and Chicken Paprikash is the most popular version of the preparation. Also includes Turkey Paprikash, Beef Paprikash, and even vegetarian versions based on Eggplant...
Par Bake: To bake 1/2 or 2/3 of the way, but not completely. Nutritional Value USDA
Partially Cooking Food by Boiling
Partial Cooking is Tricky, and if Done Poorly, Can Impact Outcome and Flavor.
Parmentier is a French Culinary Term Meaning a Medium Dice.
Pasta Ascivila: This term describes when pasta is dressed with olive oil, garlic and grated cheese. Nutritional Value USDA
Pasta Brodo: Pasta served in broth or soup. Nutritional Value USDA
Pasteurizing: process involving microbial growth in food, reducing the number of viable pathogens, to avoid contraction of disease. Nutritional Value USDA
Pastrami is essentially smoked Corned Beef. That being said there is a lot more contention, opinion and methods surrounding what makes a good Pastrami, than just about any other food. Production In all but the most obscure methods, Pastrami is made using tougher cuts of beef...
Pastry Chef: The chef that is often in charge of ordering, pricing and menu planning, as it relates to desserts and baked goods. Nutritional Value USDA
Pavé is a French term, derived from the word that means paver or cobblestone and most often refers to a square or rectangular portion of food. Varieties It can be used descriptively to refer to any blocks of food but is most well known when used to describe a sweet (or bland)...
Pea Greens, also known as Pea Shoots, are the young vines on which Green Peas would eventually grow. Season Pea Greens are available in Spring and Early Summer. Purchasing Pea greens are sold in big clumps at specialty markets, farmers’ markets and at Asian markets in the...
Pecan Wood, widely available in the Southwest, imparts a mild fruity taste. It is the choice of many professional chefs because it burns cool but offers product a rich character. It is almost like a cleaner, smoother version of hickory. You can use it for longer smokes or for smoking...
Pellegrino Artusi (August 4, 1820 – March 30, 1911) is a well known Italian cookbook author, who in 1891 self-published his most important work, “La Scienza in Cucina el'Arte di Mangiare Bene" (The Science of Cooking and the Art of Eating Well). The link above goes to...
Perennial Plants, also called just “Perennials,” are plants whose life span is longer than two years. Perennial which continue to live through the year is a word derived from the Latin words “Per” meaning “through” and “Annus” meaning year....
The warty, exterior skin of Black Perigord Truffles. The interior flesh is called the Glebe. Substitutes White Italian Truffles do not have a Peridio.
Permanent Emulsions: dressing made primarily of egg yolk and a neutral oil. Mayonnaise-based dressings fall in this category. Nutritional Value USDA
Perpetual Inventory Form: A form used to check on daily usage of freezer/walk-in items, or storeroom supplies. Season Availability Cultivation Production Varieties Purchasing Storage Culinary Uses Relevant Lessons Portion...
Personal Protective Equipment (PPE): Protective clothing, helmets, goggles, or other garments designed to protect the wearer's body or clothing from hazards such as heat, electrical, chemical, or infectious. Nutritional Value USDA
The Philly Cheese Steak Sandwich, often called a Steak Sandwich, Cheese Steak, Philly Steak, Philly Cheese Steak, or just a “Philly,” is reputed to have been born when Philadelphians Pat and Harry Olivieri served Chopped Steak on Hoagie Rolls at their hot dog stand near the...
Pigment is a substance that contributes color to a food or processed food; either naturally occurring or a chemical additive.
Raw Tomato Paste is pretty sharp and forward. It can also be overly sweet. For best results it should be “cooked off” to mellow it out and give it some added depth. In French, Pincé means “stiff” and is the past participle of the verb pincer (“to...
An imprecise measurement roughly equivalent to 1/16 of a teaspoon.
Pint: A unit of measurement used in cooking to measure volume that is equal to 16 fluid ounces. A liquid pint is equal to 473 milliliters and a dry pint is equal to 551 milliliters. Pint, can be abbreviated as "pt". Nutritional Value USDA
Pipe: To pass a product through a pastry bag, to fill or decorate. Nutritional Value USDA
Culinary Uses Classically “Tranches,” or Planks are first and largest derivative cuts made from Squared Off product. Most often cutting down squared off product results in two inch (2” or 5 CM) by various lengths by two to three inch (2-3" or 5-8 CM) portions called...
Poached Egg: cooking an egg by submerging it in water that is bellow the simmering point. Nutritional Value USDA
Poaching: To cook food using hot water that is below the simmering point. Nutritional Value USDA
Poêling is a Type of Roasting.
Pommes: (Apples) Thousands of varieties; served either cooked or raw. Nutritional Value USDA
The Largest of the Log Cuts.
“Pot au Feu,” means “Pot in the Fire” in French, and originally was a large stock pot left over an open fire for hours with whatever the family had to cook into a combination stew (typically beef), soup and meat dish, typically a beef stew. Pot au Feu is a French...
A Pot of Cream that Deserves the Fancy French Name.
Pot Roasting actually means just that: Roasting food in the oven, in an oven-safe pot. Culinary Uses As you can see from the definition, a true Pot Roast is not cooked with added liquid. If liquid is added when on the stove or in the oven then the technique employed is actually...
Potager: The original name of the very first cooking stoves. Nutritional Value USDA
Potherbs, an old fashioned term, means small bunches of Herbs tied with a string around a small Red Chili Pepper. During the first half of the 20th century, green grocers commonly carried Potherbs in their produce sections so that home cooks could more easily season their pots of Soup...
Pound: A unit of measurement used in cooking to measure dry weight. A Pound, is equal to 16 ounces or .45 kilograms. Pound, can be abbreviated as "lb" or "#". Nutritional Value USDA
Culinary Uses Pounding: to beat food with a very heavy object to break down its texture and make it tender. Nutritional Value USDA
Culinary Uses Prep-Cooking means cooking foods to as finished a point as possible, without taking them too far and ruining their freshness and nutritional value, or without finish-cooking and Holding them. Prep-cooking is often used for things like sauce making, Par-Boiling, Par-Cooking,...
Presentation Side means the side of a finished product that will be facing the customer when the dish is served on the table. When cooking, especially when flipping from side to side to cook it through, one side or the other can get scorched, scarred, burned, Charred, etc. Conversely,...
Preserves: Fruit gel containing whole fruit or large pieces. Nutritional Value USDA
Culinary Uses Pressure Cooking means using a Pressure Cooker, also known as a Retort, Steam Digester, Pressure Canner or “Canning Retort” (when used for canning), or Auto-Clave (when sterilizing, usually in a lab) to cook food. A Pressure Cooker is a heavy, specially designed, sealed...
The Basic Building Block of the Butcher's Trade.
Making vinegar involves a two-step process of Fermentation. First, the primary fermentation takes place where sugar is converted to alcohol by yeast. The Secondary Fermentation occurs when the alcohol is converted Acetic Acid (also known as ethanoic acid) through the action of acetobaters....
Processed Cheese: Cheeses made with gums, dyes, and emulsifiers that make them easier to spread. Nutritional Value USDA
Proof Box: A temperature-controlled upright metal cabinet with approximately 20 slots or shelves, that hold sheet pans. Nutritional Value USDA
Pseudo Cereal: Plants and seeds that are not from grasses but are grouped as cereals, because of their taste and texture. Nutritional Value USDA Gluten Free Varies Low Fat Varies Low Calorie Varies
When used in reference to foods, Pulled usually means a food item that is manually separated into smaller portions. The food typically has been cooked until tender enough to be easily manipulated. Frequently the food is pulled while still warm, or even hot, so special heat protection is...
Pureed Soups: These are primarily vegetables in pulse soups, that use the starch that is present as a thickening agent. Nutritional Value USDA