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1. POACH

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

   Anonymous (not verified) - 17 September, 2012

2. PUREE

   To process food by mashing, straining or chopping it very finely in order to make it smooth paste. A...

   Anonymous (not verified) - 17 September, 2012

3. PRALINE

   A rich, patty-shapped candy made with sugar, cream, butter and pecans. After cooling, the candy is b...

   Anonymous (not verified) - 17 September, 2012

4. PRINTANIERE

   A garnish of spring vegetables.

   Anonymous (not verified) - 17 September, 2012

5. PARCOOK

   To partially cook an item before storing or finishing.

   Anonymous (not verified) - 17 September, 2012

6. PROVENCALE/A LA PROVENCALE

   Dishes prepared in the style of Provence, France, often with garlic, tomatoes and olive oil. May als...

   Anonymous (not verified) - 17 September, 2012

7. SOURDOUGH

   A yeasted bread that contains no commercial yeast.

   Anonymous (not verified) - 17 September, 2012

8. PROFITEROLE

   A tiny cream puff filled with a sweet or savory mixture. A chocolate or caramel sauce often is ladle...

   Anonymous (not verified) - 17 September, 2012

9. PROTEIN

   One of the basic nutrients needed by the body to maintain life, supply energy, build and repair tiss...

   Anonymous (not verified) - 17 September, 2012

10. PETIT FOUR

    A fancy bite-size layered cake covered in fondant. Also, more generally can refer to bite-size pastr...

    Anonymous (not verified) - 17 September, 2012

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