Wine Dine and Play: The Grand food and Beverage Dictionary

Part 16

The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)

"P"

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#-A B C D E F G H I J K L M N O P Q-R S T U-V W-X Y-Z

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A glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…

“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”

– Chef Sean, September 2013

Last Updates made on April 15, 2017 with along way to go

P&L: Profit and Loss - A Statement

Pac-Man – General Mills (Early 1980s):

Paccheri (Mezzipacchieri): Effectively an oversized version of rigatoni without ridges.

Pacific Halibut:

Pacific Northwest Cuisine:

Paella: A classic Spanish dish, which combines rice and a variety of both meat and seafood.

Pain au Chocolat: Literally “chocolate bread,” pain au chocolat is an oblong breakfast pastry or snack roll made of the same light, flaky, yeast-leavened laminated pastry dough as a croissant. It is filled with pieces of dark chocolate; when served warm from the oven, the chocolate is in a soft state. It is often called a chocolate croissant in the U.S., but this is incorrect; croissant means crescent, and there are croissant-shaped breads that are dusted or rolled with chocolate.

Pain au Levain: French for sourdough bread. These can be found in crusty oblong loaves round loaves, called boules (pronounced “bools”).

Pain aux Noiz: Nut bread. See walnut bread.

Pain de Mie: The French term for a soft sandwich baked in a straight-sided (Pullman) pan. The result is light years away from commercial American sandwich bread or white bread. Pronounced pan-duh-MEE-eh, the term refers to the fine, moist crumb of the bread, the result of milk and butter (pain means bread, mie means crumb). The airy, puffy, sugar-laden American sandwich loaves are unfortunate relatives.

Pain de Mie: Is a type of sliced, packaged bread. "Pain" in French means "bread" or "loaf of bread" and "mie" means "crumb" in the culinary sense. This bread has sugar in it, which makes it sweeter than most French breads, and even with the sugar pain de mie is still not as sweet as most American breads. Pain de mie is sold in rounded or rectangular shapes.

Pale Ale: Is a beer which uses a top-fermenting yeast and predominantly pale malt. It is one of the world's major beer styles.

Pale Lager: Is a very pale to golden-colored beer with a well attenuated body and a varying degree of noble hop bitterness. The brewing process for this beer developed in the mid-19th century when Gabriel Sedlmayr took pale ale brewing techniques back to the Spaten Brewery in Germany and applied it to existing lagering methods.

Pale malt: Is the basis of pale ale and bitter and the precursor in production of most other British beer malts.

Pan de Sal or Pandesal: Literally, salt bread, pan de sal is Filipino breakfast bread. Made with flour, eggs, lard, yeast, sugar, and salt, it tends to be on the sweet side rather than savory bread.

Pain de Seigle: French for rye bread. Traditional rustic French rye breads are baked in round loaves and boules.

Pan:

Pan-Asian Pacific Rim Cuisine:

Panache: Two or more kinds of one item in a dish, mixing colors

Pancake:

Pancetta: (IPA: [panˈtʃetːa]) is the Italian word for bacon. It is belly pork that has been salt cured and spiced, and dried for about three months (but usually not smoked). There are many varieties, and each part of Italy produces its own type. In Corsica, it is considered a regional flavor.

Panch Phoron:

Panda Express: American Chain Chinese Restaurant

Pandoro: The star-shaped “bread of gold” or “golden bread,” sprinkled with confectioners’ sugar, first appeared in late 19th-century Verona. Others hold that the modern descends from a star-shaped cake called nadalin that the common folk of Verona enjoyed at Christmas. The star shape enables creative hosts to cut the cake into horizontal layers, then stack them up with zabaglione or whipped cream and decorated with red and green candied cherries and mint leaves, to represent a Christmas tree.

Pane Rustica: See peasant bread.

Panera Bread: American Chain Restaurant

Panettone: Is medieval Italian Christmas yeast bread, filled with candied fruits and raisins. It is tall, dome-shaped, and airy, in contrast to the other famous Christmas bread, panforte, which is short and dense (although there is a less common, flat version of Panettone). The name means “large loaf” in Italian. Some Italians add a side of crema di mascarpone, a cream made from mascarpone cheese, eggs, and amaretto (or you can substitute zabaglione).

Panforte: Which means “stong bread,” is a traditional Italian dessert, born in 12th century Siena. A dense mixture of almonds and candied fruit, sweetened with honey and flavored with spices, it was originally called Panpepato con miele, peppered (spiced) bread with honey, and was traditionally Christmas bread baked by nuns. In the 1820's, the Parenti bakery introduced a chocolate-laced variety; now the most popular varieties are Panforte Nero and Panforte Margherita. The modern recipe was developed in 1879 by a baker named Enrico Righi and presented to Queen Margherita, who came to see the Palio (the running of the bulls, a major Siena event) with King Umberto every year.

Panko: Are coarsely ground Japanese breadcrumbs, more like flakes. They have a large surface area, so tend to stay crispy longer than regular breadcrumbs (and they also absorb less grease). The result is lighter, crisper, and crunchier breading (think tempura coating).

Pan:

Pan Loaf: Loaves baked in plans for a softer crust and a uniform profile. They are sized for slicing for sandwiches, and are sold sliced and unsliced. They can be made from any type of grain, brioche, etc.

Pannepot: Quadrupel (Quad) / 10.00% ABV De Struise Brouwers

Pansotti: Pot-bellied dumplings. They are cut from 2-inch squares, stuffed, and folded into triangles. They may have straight or fluted edges. It refers to mezzalune in some parts of Italy (such as the North), but triangular-shaped ravioli in others.

Papaya: This native of South America is still called ""pawpaw"" by some Jamaicans. The papaya has an orange color when ripe, and it's bland flavor resembles that of a summer squash, making it a nice complement to the shaper flavors of other fruits. Green papaya is often used as an ingredient in chutney or relishes and makes a nice main dish when stuffed. When ripe, it is eaten as a melon, or served in fruit salad. It can be used to tenderize certain meats.

Papillote: Generally the item associated with this word is cooked and served in paper

Pappardelle: A traditional treat, Papardelle is a wide egg noodle from Tuscany.

Paprika (Capsicum annuum):

Parabola: Russian Imperial Stout / 12.50% ABV Firestone Walker Brewing Co.

Paratha: A flatbread from the Punjab region of Northern India. Made with whole-wheat flour, it is pan fried in Ghee or cooking oil, and often stuffed with paneer (cheese) and/or vegetables such as boiled potatoes (aloo paratha), radishes, and cauliflower.

Parboil: To partially cook or boil in water

Pare: To cut off the outer covering or skin with a knife or other sharp tool

Parchment Paper: A silicon based paper that can withstand high heat, thus its use for lining baking sheets.

Parfait: A dessert consisting of ice cream, layered with a dessert sauce, fruit, or liquor. In France, a parfait is a frozen dessert containing either whipped cream and Italian meringue or just whipped cream. Parfaits are traditionally served in tall, narrow, footed glasses with chopped nuts, and a cherry.

Parilla:

Parisienne: Is French for Female, but in cooking generally refers to potatoes cut into small round balls using a Parisienne scoop

Parisienne: A long loaf, wider than a baguette. In France, it is called a flûte.

Parmentiere: Usually means soup containing potatoes or served with potatoes

Parmesan Cheese: A hard cow's milk cheese whose taste ranges from sweet to sharp is regularly used for grating. Officially, only Parmigianino Reggiano from the Italian area of Emilia-Romagna may be called Parmesan. Asiago and Romano cheeses are good substitutes for Parmesan.

Pasilla negro Chili Peppers:

Pasilla de Oaxaca:

Parsley (Petroselinum crispum): Is most often used as a garnish and is a great breath freshener. It is high in Vitamins A and C and contains iron, iodine, and copper. It has a light, fresh scent as well as flavor.

Parsley Root:

Parsnip:

Pasquale Hnos: Peruvian Chain Restaurant

Passion Fruit: Oval-shaped fruit that has a tough shell and a color range from yellow-purple to eggplant to deep chocolate. The golden-yellow pulp is sweet and tropically exotic, and must be strained to remove the seeds. Used primarily in juices, desserts, drinks and sauces.

Pasta: With over 150 different pasta’s in the world, here is a list of some you will find in this glossary. Acini di pepe, Barbina, Bow Tie Pasta, Bucatini, Campanelle, Cannelloni, Ditali, Egg Noodles, Fettuccini, Gnocchi, Lasagna, Manicotti, Orzo, Penne, Ravioli, Spaghetti, Tagliarini, Udon Noodles, Vermicelli, and Ziti.

Pasta al Ceppo: Shaped like a stick of cinnamon

Pasta Bolognese: A signature dish of the Emilia-Romagna region (Bologna, to be specific). This thick, rich sauce contains ground chuck, ground veal, ground pork, and pancetta, plus onions, carrots, tomatoes, red wine, and cream.

Pastina: Means ‘little pasta’. Sometimes used to refer to tiny pasta stars, but pastina is also used as a category name that refers to several tiny pasta types such as ditalini.

Pastrami:

Pastrami on rye:

Pastry:

Pastry bag: A duck cloth, cone bag with a metal or plastic tip at the small end used to decorate foods

Patagonian Toothfish (Dissostichus eleginoides):

Pâté: A paste of ground meat or liver

Pâte à Choux:

Pâte feuilletée or pâte feuilletage: See Puff Pastry

Pâtissier (pastry cook): Prepares desserts and other meal-end sweets, and for locations without a Boulanger, also prepares breads and other baked items; may prepare pasta for the restaurant.

Patricia Quintana (Chef):

Patty:

Pattypan Squash:

Pauls: French Chain Restaurant

Paul Bocuse (Chef):

Paul Jullemier (Chef):

Paul Liebrandt (Chef):

Paul Prudhomme (Chef):

Paul Thalamas (Chef):

Paula Deen (Chef):

Paysanne: Usually vegetables diced small or shredded

Peach:

Peach, Plum and Nectarine Production:

Peach pie a la mode:

Peak Organic Brewing Company:

Peanut:

Peanut Butter:

Peanut butter Cookie:

Peanut Butter Pie:

Peanut Production:

Peapod:

Pear:

Peas:

Peas with Carrots:

Peas with Mushrooms:

Peas with Onions:

Peasant Bread or Pane Rustica: Generally a large, round rustic loaf with a thick crust and a hearty, flavorful crumb. Rural peasants often made this type of simple, satisfying bread with whole grains. The breads were baked in open fireplaces or large brick community ovens, since peasants did not have sophisticated kitchens. Most are baked in modern, conventional ovens.

Peated malt: This is distillers malt that has been smoked over burning peat, which imparts the aroma and flavor characteristics of Islay whisky and some Irish whiskey.

Pebbles Cereal: Post Cereals (1969 – Present) Bamm-Bamm Berry Pebbles – Post (2007–2009), Cocoa Pebbles – Post Cereals (1970 – present), Dino Pebbles – Post Cereals (Early 1990s), Fruity Pebbles – Post Cereals (1969 – present), Limited Edition Smurfs Pebbles – Post Cereals (2011–)

Pecan:

Pecan pie:

Péché Mortel (Imperial Stout Au Cafe): American Double / Imperial Stout / 9.50% ABV Brasserie Dieu Du Ciel

Pecorino Romano: Another Italian cheese, this is made from sheep's milk with a slightly different flavor. Parmesan is a good Romano substitute.

Peel: To strip off an outer covering or skin

Peel (Tool): A peel is a shovel-like tool used by bakers to slide loaves of bread, pizzas, pastries, and other baked goods into and out of an oven. It is usually made of wood, with a flat carrying surface

Peet’s Coffee and Tea: This specialty coffee roaster and retailer was founded by Netherlander Alfred Peet (1920-2007) in Berkeley, California. Peet’s have very devoted customers often called the Peetniks due to their loyalty to the great range of the company’s signature blends of coffee and tea.

Peg's G.O.O.D. RareR D.O.S.: American Double / Imperial Stout Peg's Cantina & Brewpub

Penicillium glaucum:

Penne (Maltagliati): One of the most popular pasta types around, penne means ‘quills’ and refers to straight tubes of pasta cut diagonally at the ends (to resemble the end of a quill, like a quill pen).

Penne Rigate: Ridged penne are designed to take oil or butter based sauces, and cheese sauces.

Penne 'zita': Is a wider version of penne pasta.

Pennsylvania Dutch Cuisine:

Penuche fudge:

Pepper (Piper nigrum): Comes from the dried berry of Piper Nigrum. Pepper is actually berries that are picked around nine months after flowering.

Pepperoni:

Pepsi:

Perch:

Perciatelli: A close cousin of bucatini, Perciatelli are large hollow strands of pasta.

Permanent Funeral: American Double / Imperial IPA / 10.50% ABV Three Floyds Brewing Co. & Brewpub.

Peroni Brewery: Is a brewing company, founded in Vigevano in Lombardia, Italy in 1846. It is now based in Rome and owned by SABMiller. The company's main brand in Italy is Peroni (4.7% ABV) a pale lager sometimes known as Peroni Red in export markets. However it is probably best known worldwide for its premium lager Nastro Azzurro (5.1% ABV). Beers under the Peroni brand include: Crystall, a 5.6% abv pale lager; Peroni Gran Riserva, a 6.6% abv strong lager; Peroncino, a 5% pale lager; Peroni Leggera, a 3.5% pale lager. The company also produces the Wuhrer brand - a 4.7% pale lager launched in Brescia in 1829.

Perry: Is an alcoholic beverage made from fermented pears. Perry has been common for centuries in England, particularly in the Three Counties of Gloucestershire, Herefordshire and Worcestershire, and in parts of south Wales; and France, especially Normandy and Anjou.

Persillade: Garnished with parsley

Persimmon:

Persimmon pudding:

Pesto: Is an Italian basil sauce made with fresh basil leaves, pinenuts, garlic, and olive oil. Many variations of this sauce exist including different nut based pesto’s, different herb based pesto’s, sun dried tomato pesto, and black olive pesto. You can also use spinach or arugula in place of the basil.

Petite: French word for Small

Petits fours: Small cakes iced with fondant and decorated

Philadelphia Cuisine:

Philippe Édouard Cauderlier (Chef):

Philippe Etchebest (Chef):

Philippe Rochat (Chef):

Philadelphia Cream Cheese:

Philly cheese steak:

Piadina alla Romagnola: Roman flatbread. Circular and flat like a tortilla, it is used to sandwich foods (grilled sausages and onions, for example), as a snack spread with cheese and with spreads, among other uses.

Picadillo: Spicy Cuban hash, made of ground beef and cooked with olives and raisins.

Pici/Pinci: (pronounced pee-chee) or 'pinci' is the Tuscan name for a long pasta shape slightly thicker than spaghetti.

Pickles:

Pickling:

Pickling Spice:

Picnic:

Pico de Gallo: Mexican for "Rooster's beak," a coarse uncooked tomato salsa. In Jalisco, Mexico, it is a relish of oranges and jicama.

Pie:

Piedmontese: A crossbreed cattle from Italy's Piedmont region; their breeders promote their meat as being naturally low in fat but still tender and flavorful. For more information visit www.anaborapi.it

Pierogies: Polish dumpling dough with potato’s and cheese

Pierre Cubat (Chef):

Pierre de Lune (Chef): Author of Le Cuisinier, (1656) and Le nouveau et parfait cuisinier, (1668)

Pierre Gagnaire (Chef):

Pierre Koffman (Chef):

Pierre Wynants (Chef):

Pilaf or Pilau: Rice cooked in chicken stock with minced onions and seasonings

Pilchards: Pilchards and Sardines are one of the same with the latter being smaller and younger. Found off the South Coast and the Mediterranean.

Pilsner: Is a type of pale lager. It took its name from the city of Pilsen (Plzeň, Bohemia, Czech Republic, where it was first produced in 1842). The original Pilsner Urquell beer is still produced there today.

Pilsner malt: The basis of pale lager, is quite pale and strongly flavored. Invented in the 1840s, Pilsner malt is the lightest-colored generally available malt, and also carries a strong, sweet malt flavor.

Pilsner Urquell: Is a bottom-fermented beer produced since 1842 in Pilsen, part of today's Czech Republic. Pilsner Urquell was the first pilsner beer in the world. Today it is a prominent brand of the global brewing empire SABMiller.

Pimiento:

Pimiento cheese:

Pimms:

Pineapple:

Pineapple Guava: see Guava

Pine Nuts: Also known as pignolias and pinon. The pine nut is the seed of the stone pine. They are used often in Italian, Spanish, and Middle Eastern cooking.

Pink Panther Flakes: Post Cereals (1972–1974)

Pink Grapefruit:

Pipe: (pronounced 'PEE-pay', or ‘pipes’). Pipe' are small, chunky pasta shapes that resemble mini smoking pipes.

Piper Nigrum:

Piquant: Generally a sauce that is sharp and tart to the taste

Pirates of the Caribbean Cereal: Kellogg's (2006–2007)

Pisco: is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. It is made by distilling grape wine into a high-proof spirit, developed by 16th century Spanish settlers as an alternative to orujo, a pomace brandy that was being imported from Spain. Annual Pisco production in 2013 reached 100 million liters in Chile and 7.2 million liters in Peru.

Pita Bread: takes the form of both a thick flatbread and a pocket bread consisting of a double layer of flatbread. Pita is traditional bread in many Middle Eastern cuisines, and in Mediterranean cuisines from Africa to Greece. Pocket pitas are used to hold other ingredients (falafel, shwarama); traditional pita is used for dips (hummus, Tzatziki) and to wrap Souvlaki and gyros.

Pitaya:

Pitcher:

Pizza: Is a flatbread made in a variety of diameters as a base for cheese, tomatoes, and other toppings. While generally round, it is also made in rectangular, and novelty shapes (hearts, e.g.). Most pizza is wheat-based, although whole-wheat and semolina varieties can be found.

Pizza Cutter Rocker:

Pizza Hut: American Chain Restaurant

Pizzelles: Thin decoratively patterned Italian wafer cookies that are made in an iron similar to a waffle iron.

Pizzoccheri: Tagliatelle-esque pasta that originates from the Valtellina region of Italy, close to the Swiss border. They are made from two types of flour – plain (or all-purpose) flour and ‘buckwheat’ flour.

Plaice: Covered in orange spots (the brighter, the fresher) it lacks the quality of Soles and is best eaten as fresh as possible as the flavor tends to fade with age.

Planked: Meat or fish served on a board usually garnished with duchess potatoes and vegetables

Plantains: A green skinned, pink-fleshed banana, which is usually flatter and longer than a regular banana. It also contains more starch and less sugar. It is usually eaten fried, mashed, or in stews in South American, African, Caribbean, and West Indian cuisine.

Plate:

Platter:

Pliny The Elder: American Double / Imperial IPA / 8.00% ABV Russian River Brewing Company

Pliny The Younger: American Double / Imperial IPA / 11.00% ABV Russian River Brewing Company

Plongeur (dishwasher): Cleans dishes and utensils, and may be entrusted with basic preparatory jobs.

Plum: See Peaches and Nectarines

Poach: To cook in water that bubbles only slightly

Po'Boy:

Pocket Bread: A flatbread formed into a pouch into which other foods can be stuffed. Pita is perhaps the most familiar example

Point Reyes Blue cheese:

Point Reyes Farmstead:

Poisson: French word meaning Fish

Poissonnier (fish cook): Prepares fish and seafood dishes.

Pokémon Cereal: Kellogg's (2000)

Pokeweed:

Polenta: A coarse yellow cornmeal mush that is a staple of Northern Italy. It can be molded, then cut into squares and fried or grilled.

Pollack: A relative of the Coley, recipes for Cod can be used although it is better suited to a ragout due to its average taste.

Pollo Campero: Guatemala Chain Restaurant

Pollos Frisby: Colombian Chain Restaurant

Polonaise: A garnish consisting of bread crumbs, chopped parsley, and hard-boiled eggs

Pomme: French word meaning Apple

Pomegranate:

Pomelo:

Ponderosa Steakhouse:

Pont l'Eveque: This Normandie Region cow’s milk cheese (AOC), is one of the world’s ancient cheeses. It dates back to the thirteenth century and was called d'Angelot. The cheese then took the name of the village in Normandie where it is mainly produced. It is a small square-shaped cheese of a pale yellow color and with a white-orange rind. Best when eaten at room temperature, and recommended with a Pinot Noir, Pomerol, or Saint-Emilion wines.

Pop:

Popsicle:

Popcorn:

Pop Tarts:

Pop Tarts Crunch: Kellogg's (1995)

Popeyes Chicken & Biscuits: American Chain Restaurant

Popover: Quick, puffed-up hot bread made of milk, sugar, eggs, and flour generally containing a fruit mixture

Popover: A quick bread, the popover is an Americanization of Yorkshire Pudding. A popover is an egg batter cooked in custard cups or muffin tins to produce a very light, hollow roll—essentially, an eggy crust. The name comes from the fact that the batter swells or “pops” over the top of the cup while baking. Popovers need to be eaten hot, or they become rubbery.

Poppy Seed (Papaver somniferum): Are the small, dried, bluish-grey seeds of the poppy plant, which have a crunchy texture and a nutty flavor? There are numerous varieties grown all over the world. It is used whole for toppings on rolls or buns. The oil is used for salads. In Afghanistan It is also used to produce 85% of the world Heroin supply.

Poori or Puri: One of the unleavened breads of India, Poori is made from whole-grain durum wheat flour (Atta), water and salt, and deep fried in ghee or vegetable oil, where it puffs up into pillows (which gradually deflate). Pieces are torn off and used to scoop up lentils, rice, and other vegetables.

Porcini Mushrooms (Boletus edulis): Dried Cepes mushrooms found in most Italian markets. Re-hydrated before cooking by soaking in boiling water. Often used in soups and sauces, and can grow very large.

Pork:

Pork Chops:

Pork Ribs:

Pork Tenderloin:

Porterhouse Steak: Essentially the T-bone's big brother, combining two steaks in one, the New York and the filet.

Portobello Mushrooms (Agaricus bisporus): Also Portobella. These full-grown Cremini mushrooms are common in supermarkets all over the world, and belong to the same species as Button Mushrooms.

Portuguese Sweet Bread: A lightly sweet round loaf made with milk, sugar, and/or honey, popular as breakfast bread. Traditionally a Christmas and Easter holiday bread, baked with hard-boiled eggs for Easter, it is now available year-round.

Potager (Soup Cook): In larger kitchens, reports to the entremetier and prepares the soups.

Potato:

Potato Bread: Potato bread, potato replaces a major portion of the wheat flour. It developed in Ireland as a way to use mashed-potato leftovers.

Pot de Crème (Pot-au-Crème): [poh duh KREHM, poht-oh-KREHM] French for "pot of cream," this dessert consists of a creamy-rich custard prepared and served in tiny 3-ounce pot-shaped cups. Though the classic flavoring is vanilla, pot de crème comes in many variations including chocolate and coffee.

Pot pie: Meat and vegetables in a rich creamy sauce, covered with a pie crust

Pot Roast:

Potage: A thick soup

Poulet: French word meaning Chicken

Poulette Sauce: Mushrooms finished with chopped parsley and lemon juice. Velouté based sauce.

Prawn: Usually sold frozen, as they are difficult to buy fresh in the UK. Many types and sizes from the small Greenland to the large Tigers of South East Asia.

Premium lager: Is a marketing term sometimes used by brewers for products they wish to promote; there is no legal definition for such a product, but it is usually applied to an all malt product of around 5% abv.

Prep Cook:

Preparation

Prepared mustard:

Preserves:

Pretzel: A soft pretzel is actually yeast bread rolled into a long rope and knotted.

Prime Rib: The bone-in rib steak, cut from ribs six through twelve that often contains a bit of gristle but is full of flavor.

Primms:

Printaniere: Served with several different small cut spring vegetables

Pripp's 1828 Lager: Sweden

Product 19 – Kellogg's (1967 – present):

Proof: To let yeast dough rise by setting it in a warm, moist place of at least 85 degrees fahrenheit (°F)

Prosciutto: (IPA: [proˈʃutːo]) is the Italian word for ham, used in English to refer to dry-cured ham (prosciutto crudo). In American English usage, the term is used more narrowly for a dry-cured ham from central and northern Italy, the two most common kinds being Prosciutto di Parma and Prosciutto di San Daniele.

Prosciutto di Parma: Prosciutto hams from the Parma region of Italy.

Prosper Montagné (Chef): (1865–1948), author of Larousse gastronomique

Protégés:

Protein:

Provençal:

Provisions:

Prune:

Pudding:

Puerto Rican Cuisine:

Puff Pastry: (Pâte feuilletée or pâte feuilletage) is wheat dough spread with butter or other solid fat and repeatedly rolled out and folded. It creates soft, buttery, flaky bread. Croissants, cheese straws, napoleons, turnovers and numerous crusts and shells are made from puff pastry. Around 1645, a French apprentice pastry chef named Claudius Gele created a special loaf of bread for his sick father, whose diet consisted of water, flour, and butter. Claudius prepared dough and packed butter into it, kneading, and folding the dough ten times before molding it into a loaf. Claudius’ master felt the butter would just run out, once the dough went into the oven. Both chefs were amazed at the size it attained. As it turns out, moisture in the dough turns to steam, the air trapped in the many folding expands when heated, causing the pastry to puff and separate into hundreds of flaky and thin layers, pushing it up and out in every direction.

Pull apart Bread: A softer style of bread that is scored and brought to the table whole, to be pulled apart. Monkey bread (round) and Parker House rolls (rectangular) are examples.

Pullman Loaf or Pain de Mie: A Pullman loaf, also known as a sandwich loaf, is a white or whole wheat bread baked in a long, narrow, lidded pan; the lid slides on and off the grooves in the pan. The lid creates flat top and even rectangles for making sandwiches (as opposed to a curved top crust. Sweet loaf breads, such as banana bread, are sometimes called sweet Pullmans.

Pumpernickel: Is a dark, dense rye bread, made from crushed or ground rye grains. It can be dark brown to almost black. It is baked for a long period at a low temperature in a covered tin; the long baking time is responsible for the dark color. Like most rye breads, it is made with a sourdough starter.

Pumpkin:

Pumpkin Cheesecake:

Pumpkin Pie:

Pumpkin Pie Spice:

Pumpkin Seed:

Pumpkin Spice:

Punch:

Puntalette: A tiny rice shaped pasta, often used in soups.

Punte D’ago: Meaning ‘needle tops’, they are tiny ‘pastina’ that look exactly like grains of rice. They are sold under the Spigadoro pasta brand and similar to orzo.

Pupusas: Crispy Salvadoran fried cakes filled with plain cheese, others with a chicken filling, and some flavored with loroco, a Central American herb.

Pure Hoppiness:

Purée: Any type of American Double / Imperial IPA / 8.00% ABV Alpine Beer Company food cooked to a pulp

Purple Cabbage:

Purple Cauliflower:

Purple Onion:

Purslane:

Pyment: A mead that is fermented with grape juice.

#-A B C D E F G H I J K L M N O P Q-R S T U-V W-X Y-Z

Part 16

of the Grand Dictionary of Food and Beverages complete

Proceed to "Q-R"

by:

Sean Overpeck (CFE)

Executive Chef

Father, Husband, Wine Drinker

Restaurant nut, History and

Star Trek lover

winedineandplayblog@gmail.com

About Sean:

I am based out of St. Petersburg, Florida working in the food service industry for over twenty years, and am currently with the American Embassy as the Executive Chef. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 300 articles have been written, including fifteen restaurants from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.

Who is John Galt?

“Culinary perfection consists not in doing extraordinary things,

But in doing ordinary things extraordinarily well.”

-Angelique Arnauld (1591-1661)