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Cooking Terms 18


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pan broil
cooking food in a heavy pan without added fat and removing any fat that is produced as you cook the item
pan fry
to cook in a moderate amount of fat, uncovered
papillote
a cooking method where a product is wrapped in a special paper or foil and baked so that the food cooks in its own juices
parchment paper
a special, non-stick, silicone coated, heat resistant paper used in cooking
pare or peel
to remove the outer layer of skin from certain foods (usually fruits and vegetables)
pipe
to squeeze a soft food item from a pastry bag to another food item, usually in a decorative manner
precook
to partially cook food before final cooking process
preheat
to heat an oven (or sometimes a pan) to a recommended temperature before cooking in it
pressure cooking
using steam under a locked lid to produce high temperatures to accomplish a fast cooking time
proof
a cooking term used for the growth of yeast dough’s rise