Gastronomy Terminology (P)

Paillarde :

A piece of meat or fish that has been pounded very thinly and gri ...

Pain perdu :

“Lost bread.” French toast

Pan Anglaise :

Prepared with bread crumbs; breaded.

Panache :

[French] mixed.

Pappardelle :

Plain pasta, usually homemade, shaped in broad ribbons with flute ...

Parchment paper :

A heavy moisture and grease-resistant paper used to line baking p ...

Parmentier :

[French] any dish prepared with potatoes. The term is derived fro ...

Partridge :

Any of several Old World gallinaceous game birds of the subfamily ...

Pasta fresca :

[Italian] fresh pasta (that takes just a couple of minutes to boi ...

Pasta verde :

[Italian] Green pasta. Usually with spinach.

Pate :

A well:seasoned French preparation using a meat or fish paste fil ...

Pate en croute :

Dough into crust.

Patty :

A thin, round piece of food, such as a hamburger patty or a peppe ...

Paupiette :

[French] a thin slice of meat, like a scallopine, which is stuffe ...

Paysanne :

French name avariety of vegetables cut in a small square, usually ...

Petit four :

Small bite-size cakes, petits fours are usually square or diamond ...

Piemontaise, a la :

À la Piemontaise means that a dish comes with white truffles.

Pigeon :

A widely distributed bird that is normally eaten only when young. ...

Pilchard :

A small, southern European, marine fish, Sardina pilchardus, rela ...

Pommes au four :

[French] Baked apples.

Pork :

The flesh of domestic swine. Today’s pork is leaner (1/3 fewer ca ...

Preservative :

Something that preserves or tends to preserve.