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Glossary P

The food glossary +++ Popular Articles: 'Pastillas', 'Pako', 'Pinaltok'

Priao wan refers to Thai sweet and sour pork with vegetables

Paillarde is a French culinary term which means a lightly pounded until thin or flattened cut of meat (poultry, veal, etc.) that is usually grilled quick over a hot fire.

Paner refers to French cooking term which means to coat a food with egg, or fresh or dry bread crumbs before frying

Paner is pronounced as "pan-ay"

Papillote is a French culinary term for paper, that is:

1. frilled to be used in decorating the ends of bones of certain poultry and meats; and
2. buttered or oiled to be used in wrapping fruits, meats and other food for cooking

It is usually a wrapping of parchment paper around fish or meat used for cooking to retain the moisture in the food.

Pommes au four is a French dessert which means oven baked apples.

Poulet is a French word for chicken that is young and tender

Poulet is pronounced as "poo lay"

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