Bread and milk cooked to a paste.
Pan-Broil: To cook on a hot dry
surface, pouring off grease as it accumulates.
Pan-Fry: To cook in a small amount
of fat in a skillet.
Parboil: To boil until partially
cooked. Cooking is generally completed by another method.
Parasites: Organisms that cause
illness by living and feeding off a host organism. Does not necessarily
Pare: To cut off outside covering.
Pathogenic Bacteria: Colorless and
odorless bacteria that can cause disease in humans and animals.
A dessert (invented in NZ, not
Australia:-) The main
ingredients are sugar and egg white. A pavlova has crisp meringue
and soft marshmallow inside, and has approximately the dimensions of a
deep dessert cake. Commonly pavlovas are topped with whipped cream and
fresh fruit, especially kiwifruit, passion fruit or strawberries.
Peel: Strip off outside covering.
pH: Is the measure of the level of
acidity or alkalinity of a solution and ranges from 0 to 14. Pathogenic
bacteria need a neutral environment to survive. High or low pH will not
kill pathogenic bacteria but will not allow them to grow.
Preserving fruits and vegetables
Pit: To remove pit or seeds from
Poach: To cook in simmering liquid
to cover, retaining original shape of food.
Same as corn meal, also, a thick
porridge made from
cornmeal (also known as 'cornmeal mush', 'mamaliga').
Pot-Roast: To cook less tender cuts
of meat in a little liquid, with or without browning first.
Poutine: French fries with cheese curds and
heat to desired temperature before placing food in oven.
Preparation of Food: The final stage(s) of readying a food to
be eaten, whether commercially or in home; usually done in the kitchen.
of Food: The treatment of
food, usually on a commercial scale, to increase its usefulness,
stability or acceptability.
Protein: Complex organic nitrogenous compounds
that are used as a food source by living organisms.
press cooked food into smooth, thick mixture.