Glossary of Culinary Terms

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Click on a letter for links to glossary of culinary terms.

p
PANKO (PAHN-KOH) - Bread crumbs used in Japanese cooking for coating
fried foods. They're coarser than those normally used in the United
States and create a deliciously crunchy crust on foods.

PAVLOVA - A dessert (invented in NZ, not Australia :-) The main
ingredients are sugar and egg white. A pavlova has crisp meringue
outside and soft marshmallow inside, and has approximately the
dimensions of a deep dessert cake. Commonly pavlovas are topped with
whipped cream and fresh fruit, especially kiwi fruit, passion fruit or
strawberries.

PAWPAW - Also called 'papaw'. Papaya, also persimmons in some places,
or even a third fruit, Asimina triloba. It's best to check with the
recipe author. The papaya is a tropical fruit; the persimmon is from
warm temperate areas; and Asimina triloba from cooler temperate areas.

PERIWINKLES - These small relatives of the whelk are "Littorina
littorea". Popular in Europe but not in US. Northern (New England)
"winkles" are a different species from those found in the Gulf of
Mexico.

POLENTA - same as cornmeal, also, a thick porridge made from cornmeal
(also known as 'cornmeal mush', 'mamaliga')

PORTOBELLO - see Cremini

POSOLE (POH-SOH-LEH) - The dried hominy that is used to make a thick,
hearty soup consisting of pork, garlic and dried chilies. The stew is
named for the dried hominy.

POUTINE - French fries with cheese curds and gravy.

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Last updated :09 Jun 2008