Packed (Measuring)

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Methodology for measuring certain ingredients in dry measuring cups such as peanut butter, shortening, brown sugar. This method ensures that the entire measuring cup is full.

Par Cook

Parchment Paper

Paring Knife

Blade that is typically between 3 and 4 inches. Typically used to peel, core, pit, remove seeds, or slice small fruits and vegetables. Can also be used to devein shrimp, trim fat off of meat, trimming ends off of vegetables, deboning, hulling strawberries, or creating garnishes.

Pickling

Pipe

Pith

Plump

Preheat

Proof

Puree

Pan Fry

Parboil

Partially cooking food in boiling water. Technique that is commonly used as a preliminary step before using other cooking methods such as roasting, frying, or freezing. Parboiling is particularly useful for foods like potatoes to precook the insides so that when roasting, the insides are cooked thoroughly and soft but the outsides are crispy without burning.

Pare (Peel)

Phenol

Pinch

Pit

Plancha

Poach: To cook food gently in simmering liquid, typically water, stock, or wine.

Pressure Cooker

Pungent

Packed (Measuring)

Methodology for measuring certain ingredients in dry measuring cups such as peanut butter, shortening, brown sugar. This method ensures that the entire measuring cup is full.

Typically fats (shortening, lard), peanut butter, and brown sugar will be packed down to get the appropriate amount (spoon into the cup and then firmly pack down with a spoon or spatula).

Pan Fry

Par Cook

Parboil

Partially cooking food in boiling water. Technique that is commonly used as a preliminary step before using other cooking methods such as roasting, frying, or freezing. Parboiling is particularly useful for foods like potatoes to precook the insides so that when roasting, the insides are cooked thoroughly and soft but the outsides are crispy without burning.

Parboiling is a great technique to use to partially cook food prior to freezing or using in other dishes in which the ingredient would be cooked more (for example, prevents overcooked rice or pasta for the final dish). This technique can also be used for a quicker transfer of salt in or out of meats (such as removing the saltiness of corned beef or ham before roasting).

Parchment Paper

When using parchment paper on a baking sheet, lightly spray the baking sheet with nonstick spray or an oil. This will keep the parchment paper from sliding around.

Pare (Peel)

Paring Knife

Blade that is typically between 3 and 4 inches. Typically used to peel, core, pit, remove seeds, or slice small fruits and vegetables. Can also be used to devein shrimp, trim fat off of meat, trimming ends off of vegetables, deboning, hulling strawberries, or creating garnishes.

Use this knife for tasks that need more precision, oddly-shaped foods, or only need smaller cuts.

Phenol

Pickling

Pinch

Pipe

Pit

Pith

Plancha

Plump

Poach: To cook food gently in simmering liquid, typically water, stock, or wine.

Preheat

Recipe instructions still seem to assume that an oven takes 20 minutes to preheat. Most modern ovens take about 5 minutes so you can adjust the timing as appropriate for your oven.

Packed (Measuring)

Par Cook

Parchment Paper

Paring Knife

Pickling

Pipe

Pith

Plump

Preheat

Proof

Puree

Pan Fry

Parboil

Pare (Peel)

Phenol

Pinch

Pit

Plancha

Poach: To cook food gently in simmering liquid, typically water, stock, or wine.

Pressure Cooker

Pungent

Packed (Measuring)

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Pan Fry

​

Par Cook

​

Parboil

​

Parchment Paper

​

Pare (Peel)

​

Paring Knife

​

Phenol

​

Pickling

​

Pinch

​

Pipe

​

Pit

​

Pith

​

Plancha

​

Plump

​

Poach: To cook food gently in simmering liquid, typically water, stock, or wine.

​

Preheat

​

Pressure Cooker

​

Proof

​

Pungent

​

Puree

​