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1. STANDARD BREADING PROCEDURE

   The assembly-line procedure in which items are dredged in flour, dipped in beaten egg, then coated w...

   Anonymous (not verified) - 17 September, 2012

2. PANCAKE

   Sweet or savory pancake of Anglosaxon origin served mainly for breakfast.

   Anonymous (not verified) - 17 September, 2012

3. SPONGE CAKE

   A sweet foamed cake leavened with beaten egg foam. Also called genoise.

   Anonymous (not verified) - 17 September, 2012

4. PARISIENNE SCOOP

   A small tool used for scooping balls out of vegetables or fruits and for portioning truffle ganache ...

   Anonymous (not verified) - 17 September, 2012

5. PARFAIT

   A chilled or frozen dessert that is served in a tall, slender glass. Often the dessert is assembled ...

   Anonymous (not verified) - 17 September, 2012

6. PASTA

   Noodles or pasta. Also, dough, paste or batter (as in a pate brisee).

   Anonymous (not verified) - 17 September, 2012

7. PASTELI /SESAME CANDY BAR

   Traditional sweet with sessame and honey. These days there are many variations containing nuts and s...

   Anonymous (not verified) - 17 September, 2012

8. PASTEURIZATION

   A process in which milk products are heated to kill microorganisms that could contraminate the milk....

   Anonymous (not verified) - 17 September, 2012

9. PASTITSIO

   Traditional Greek dish although its name comes from the Italian "pasticcio". Its main ingredients ar...

   Anonymous (not verified) - 17 September, 2012

10. CURE

    To preserve a food by salting, smoking, pickling and/or drying.

    Anonymous (not verified) - 17 September, 2012

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