| Cooking Terms P - R |
| Pan-broil |
To cook uncovered in a hot frying pan, pouring off fat as it accumulates.
|
| Pan-fry |
To cook in small amount of fat.
|
| Parboil |
To boil in water until partially cooked.
|
| Pare |
To cut away outer covering, as potato or apple.
|
| Pasteurize |
To preserve food by heating sufficiently to destroy bacteria. Generally applied to milk and fruit juices.
|
| Peel |
To remove outer covering by stripping off, as a tomato, peach, or banana.
|
| Pit |
To remove pits from fruits.
|
| Poach |
To cook in hot liquid, being careful that food holds shape.
|
| Roast |
To cook by dry heat, usually in oven.
|
More Cooking Terms
Bake - Dredge
Pan-Broil - Roast
Saute - Truss |
