Glossary P

Pâté a Foncer refers to a shortcrust pastry dough made with butter and strengthened with water. Pâté a Foncer is used as a lining for meat or fish pies. Pâté is the French term for "paste or pastry".

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Pâté Brisée refers to a short crust pastry dough made with butter and eggs. Pâté is the French term for "paste or pastry".

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Pâté Choux refers to a paste used to make cream puffs, eclairs, and other more elaborate pastries. It is made by adding flour to boiling water or milk, which has been enriched with butter. Eggs are then added into the paste to leaven it. Savory pastries such as Gougere may also be made with this paste. Pâté is the French term for "paste or pastry".

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Pate d'amandes is a French term that refers to almomd paste or marzipan which is made with equal weight of ground sweet almonds and icing sugar.

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Pâté Feuilletae refers to a dough comprised of many alternating layers of butter and pastry. This is an extremely versatile dough though preparation of it is labor intensive and very difficult. Pâté is the French term for "paste or pastry".

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Pâté Sablée refers to a type of sweet, short crust dough. Pâté is the French term for "paste or pastry".

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Pätiki refers to a Maori term for flounder

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English: Marrow Kabab / Deutsch: Markknochen-Kabab / Español: Kabab de tuétano / Português: Kabab de Tutano / Français: Kabab de Moelle / Italiano: Kabab di Midollo /

Patili Kabab refers to a kind of Kabab from Uttar Pradesh, India. This particular Kabab is prepared especially well by Begum of Kurki who still maintains high standards of gastronomy.

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Patis is a Filipino word for liquid fish sauce.

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Patisserie is the French word which can mean either a shop where pastries are made and sold; the art of pastry making; or a category of pastries that include cakes and cookies.