Search results

1. PÂTÉ

   A rich forcemeat of meat, game, poultry, seafood and/or vegetables, baked in pastry or in a mold or ...

   Anonymous (not verified) - 16 April, 2018

2. PATISSIER

   Pastry chef/station. This position is responsible for baked items, pastries and desserts. Often a se...

   Anonymous (not verified) - 17 September, 2012

3. PESTO

   A thick pureed mixture of an herb, traditionally basil and oil. Used as a sauce for pasta and other ...

   Anonymous (not verified) - 17 September, 2012

4. THICKENER

   An ingredient used to give additional body to liquids. Arrowroot, cornstarch, gelatin, roux and beur...

   Anonymous (not verified) - 17 September, 2012

5. PILAF

   A technique for cooking grains in which the grain is sauteed briefly in butter, then simmered in sto...

   Anonymous (not verified) - 17 September, 2012

6. PIROSKI

   Fluffy fried dough filled with mince meat, sausage or potato which originates from Slavic countries ...

   Anonymous (not verified) - 02 May, 2013

7. PIZZA

   An Italian favorite than features either a thin or thick yeast-dough crust that is baked with a top...

   Anonymous (not verified) - 17 September, 2012

8. FOOD PROCESSOR

   A machine with interchangeable blades and disks and a removable bowl and lid separate from the motor...

   Anonymous (not verified) - 17 September, 2012

9. POPCORN

   A type of corn that bursts open into white or yellow, fluffy balls when heated. Popcorn is bland and...

   Anonymous (not verified) - 17 September, 2012

10. POACH

    To cook gently in simmering liquid at 160 to 185 F/71 to 85 C.

    Anonymous (not verified) - 17 September, 2012

Pages