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Cooking Dictionary
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Pint - a unit of volume measurement equal to 16 fl.
oz. in the U.S. system.
Pinto Bean - a medium-sized pale pink bean with
reddish-brown streaks; available dried; also known as a crabeye
bean and a red Mexican bean.
Pipe - to squeeze a smooth, shapeable mixture through
a decorating bag to make decorative shapes; to apply with a pastry
tube.
Pissaladière - French. a tart, or pizza-type dish,
made of baked dough with onions, tomatoes, garlic, anchovies,
black olives and / or other garnishes.
Pistachio - a flavorful nut used for snacking
when roasted, and for flavoring sweets and ice cream. It has
a high iron content and a characteristic greenish tinge.
Pita - envelope of unleavened bread used for making
sandwiches; sometimes called pocket bread. Arab.
Pizza - a yeast dough, sometimes thick, sometimes thin,
baked with such toppings as pureed tomatoes, shredded mozzarella
cheese, sausages, olives, anchovies, etc. Versions of this dish,
which originated in Naples, Italy, vary throughout the world.
Pizzelles - Thin decoratively patterned Italian
wafer cookies that are made in an iron similar to a waffle iron.
They may be flat or rolled into cones and filled.
Planking - a style of baking or broiling meat or fish on
a piece of hard wood. Plank also describes a wooden carving or
serving platter with grooves that keep juices from spilling;
used for serving roasts.
Plastic Wrap - a thin sheet of clear polymers such
as polyvinyl chloride; clings to surfaces and is used to wrap
foods for storage.
Plum - a small to medium-sized ovoid or spherical stone
fruit (Prunus domestica) that grows in clusters; has a smooth
skin that can be yellow, green, red, purple or indigo blue, a
juicy flesh, large pit and sweet flavor.
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