Culinary Terms

Panade :
Pastry base used to make choux pastry. It is mainly composed of water, butter and flour.
Papillote :
Narrow strip of white glazed paper used to decorate the end of bones.
Parson's/Rump :
Last backbone where is tied the birds tail feathers. The croupion must be fatty.
To peel :
To peel the skin from fruits and vegetables.
To peel bare :
To peel citrus fruits with a kitchen knife leaving no skin. The flesh of the fruit is exposed.
To peel :
To put tomatoes in hot boiling water for a short moment in order to remove their skins.
Perfecting :
To cook chocolate coating at different stages of temperatures so that it becomes fluid and shiny in appearance.
Persillade :
Mixture of sifted breadcrumbs, garlic and chopped parsley.
To pick off :
Détacher les grains d'une grappe, d'un épi...
Pistoles :
Pastilles of chocolate coating. Eases the utilisation of chocolate when making a mousse or dessert.
To poach :
To cook food in a liquid that is just below the boiling point.
Poolish :
Préparation obtenue par un mélange de farine, de levure biologique et d'eau ou par un mélange de farine avec un levain de pâte naturelle (vieille pâte que l'on a fait aigrir) et qui est destinée à faire fermenter les pâtes dans lesquelles on l'introduit.
To pour into a mould :
Pour a mixture either liquid , fluid or dough into a mould before cooking.
To prebake a pie shell :
To prebake a pie shell without any filling except aluminium foil covered with beans or any adequate weights so that the dough does not rise during the baking process. Halfway through cooking remove the foil so that the centre bakes properly.
To preserve meats and fish :
To cook food (pork, goose, duck) in its own fat.
To press :
To pour a semi-liquid preparation into a .
To prick :
To make lots of small holes in a with a fork or a "pic-vite" to avoid blisters and retractation during the cooking process.
To prove :
Increase volume of a dough (due to yeast) either during the fermentation or the cooking process.
To put in an ice cream machine :
To freeze a preparation for ice cream or sherbet in an ice machine or an ice cream freezer until it is solidified.
To put in an ice cream machine :
To freeze a preparation for ice cream in an ice cream freezer (see to seal).
To put a satin finish on :
When making stretched sugar or crisp sugar. To stretch the sugar with your hands so as to put a glossy finish on it. It needs between 20 and 40 stretches to get a good glossy finish.