The complete glossary of culinary terms – P

The complete glossary of culinary terms – P

Reading a recipe and aren’t sure about some of the ingredients, terms, and recipe techniques included? You’re not alone if you’ve ever found yourself lost in a restaurant menu or need clarification on a recipe. Even for the most gifted Chefs, there are terms in a recipe that make them stop and say, “Huh?” The culinary world is full of unique terms, jargon, and words and techniques that can be challenging to understand and master. That’s where the complete glossary of culinary terms comes in. This comprehensive guide is designed to demystify the world of cooking and help you easily navigate complex recipes. This glossary covers everything from ingredients and cooking methods to equipment and kitchen jargon. It provides all the essential knowledge you need to navigate the world of cooking. Whether you’re a seasoned home cook or just starting in the kitchen, this guide is a must-have tool for expanding your culinary skills and knowledge. So grab your apron and get ready to elevate your cooking endeavours with the Fast2eat complete glossary of culinary terms.

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Here is a glossary of culinary terms starting with the letter P


Paillard refers to a thinly sliced piece of meat, usually beef or veal, that is pounded thin and then breaded and fried. It’s an escalope or cutlet that is quickly sautéed and usually served with an accompanying pan sauce. It is often served as an appetizer or entree in French cuisine.

Palate cleanser course

Palate cleanser course is also known as entrements, Trou Normand (in Normandy), Trou Bourginon (in Burgundy), and remise en bouche.
A palate cleanser is a food or beverage served between courses to prepare diners for the next course.
Palate cleansers often have neutral flavours that serve as a baseline for more complex flavours, and they’re designed to improve digestion, stimulate the appetite, or remove any lingering aftertaste. These courses typically involve a series of small dishes, each designed to cleanse and awaken the palate. However, not all small dishes served between courses are palate cleansers.


Pan-Broil refers to a cooking technique where food is cooked uncovered in a hot fry pan (skillet) on the stovetop, typically using direct heat from the burner to sear the food on both sides, pouring off fat as it accumulates. This technique is often used for cooking meats, vegetables, and other dishes that benefit from the high heat and quick cooking time.


Pané refers to coating in breadcrumbs.


Pan-frying is cooking food in a skillet or frying pan on the stovetop using a small amount of oil or fat. This method is used to cook a variety of dishes, including stir-fries, sautéed vegetables, and seared meats. Pan-frying allows for quick cooking and can help to retain the nutrients and flavours of the food being cooked.

Pan Sauce

Pan sauce is made by deglazing the sauté pan used to cook meat, poultry, fish, etc., with wine, stock or broth and adding various ingredients, including butter, flour, seasonings, herbs, shallots, capers, etc. The liquid is then reduced to sauce consistency. It is often served with grilled or roasted meats, fish, or vegetables and can be used as a gravy or a dipping sauce.


Paprika is a mild, sweet, and slightly smoky spice made from ground, dried bell peppers or air-dried fruits of the chilli pepper family. It adds depth and warmth to dishes without overpowering other flavours. Paprika is commonly used in Hungarian, Spanish, and Mexican cuisine. Paprika is more than a garnish. The seasoning is also used to add colour and enhance flavour to many dishes, including casseroles, baked potatoes, appetizers, rarebit, chicken, veal and salad dressings. It is a key ingredient in chilli con carne, goulash, and deviled eggs.

Parboil (or Leaching or blanching)

Parboil refers to cooking food briefly in boiling water or another liquid, then removing it from the heat and finishing it with a different cooking method, such as roasting or sautéing. This technique helps to cook food evenly and retain its texture and flavour. This technique is often used to prepare vegetables, grains, or meats for further cooking or to remove bitterness or other undesirable flavours. It is followed by final cooking by another method in a seasoned sauce. It is often used to soften dense foods like carrots and potatoes before roasting them. It helps to speed up the cooking process. After being parboiled, these foods can be added at the last minute to quicker-cooking ingredients. Parboiling ensures that all ingredients will finish cooking at the same time. Since foods will continue to cook once removed from the boiling water, they should be shocked in ice water to preserve colour and texture. Cooking can then be completed by sauteeing, or the parboiled vegetable can be added to simmering soups or stews.


Parcooking refers to the process of partially cooking food and then finishing it or reheating it later. This technique allows food to be prepared and saved for later use while maintaining its flavour and texture. Parcooking can be used for a variety of dishes, including meats, vegetables, and grains.

Parchment Paper

Parchment paper is a grease and heat-resistant paper or membrane used to line baking sheets or moulds for cooking and baking. It is a disposable, non-stick surface that helps prevent food from sticking, makes cleanup easier, and promotes even cooking and browning. Parchment paper is commonly used for baked goods, such as cookies, bread rolls, cakes, and roasting vegetables and meats. It should not be confused with waxed paper, also known as wax paper or rarely as butter paper.


Pare means to peel or remove the outer layers of a fruit or vegetable using a small knife (paring knife) or a vegetable peeler, typically leaving the fleshy part intact. This technique is often used to prepare ingredients for cooking or presentation.


Parfait is a layered dessert made with creamy liquids, such as custard, whipped cream, beaten egg whites or yogurt, topped with granola, fruit, nuts, syrup, ice cream or other sweet ingredients. The layers are arranged in a specific order, typically starting with the bottom layer of granola or other crunchy ingredient, followed by the creamy liquid, and finishing with the fruit or other sweet toppings. The layers are then mixed and served in a tall glass or bowl.

Parmesan Cheese

Parmesan cheese is a hard, aged Italian cheese made from cow’s milk, typically aged for at least 11 months. It has a nutty, sharp, salty full flavour. It is often grated over pasta dishes, salads, and soups for added flavour and texture. Officially, only Parmigiano Reggiano from the Italian area of Emilia-Romagna may be called Parmesan. Asiago, Grana Padano and Romano cheeses are good substitutes for Parmesan.

Parsley (or garden parsley)

Parsley is a popular herb for its fresh, green flavour and aroma. It’s commonly used as a garnish or added to dishes at the end of cooking to preserve its flavour and aroma. Parsley is also a good source of vitamins A, C, and K, often used in Mediterranean and Middle Eastern cuisine. It is a low-growing member of the celery family widely cultivated as a herb, spice, and vegetable with finely divided aromatic leaves. It’s available in two varieties: the curly leaf type and the flat leaf, or Italian, type. It is best when used fresh but can be used dry.


Parsnip is a white root vegetable similar to a carrot but has a more sweet and mild flavour. It can be cooked like potatoes and is often used in soups, stews and roasted as a side dish.


Pastry is a dough made with flour, sugar, and fat rolled out and baked until crispy and golden. It can be used to make a variety of sweet and savoury dishes, such as pies, tarts, and croissants.

Pastry Blender (or Pastry cutter)

A pastry blender (or pastry cutter) is a kitchen tool used to mix and cut dough for pastries, such as pie crusts and croissants. It has a pair of metal blades that are rotated together to break down the dough into small pieces, creating a smooth and even consistency. The rigid, curved wires combine (cutting) fat (usually butter) into a flour mixture. It evenly distributes the tiny pieces of fat without warming the dough (as hand kneading does). A typical blender consists of 5-6 sturdy steel tines, parallel and U-shaped, both ends of which are attached to a wooden handle.

Pastry Scraper

A pastry scraper is a tool used to remove excess dough from a work surface or pastry bag. It is typically made of metal or plastic and has a flat, blunt edge to scrape and smooth the dough. The pastry scraper is an essential tool for any baker or pastry chef, as it helps to ensure that the dough is evenly mixed and smooth, resulting in a professional-looking final product.


Pâté is a rich, spreadable dish made from ground meat (usually pork, duck, goose or fish), often liver, mixed with seasonings, fat, and other ingredients. Other common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or Armagnac). It’s often served as an appetizer or a spread filling for sandwiches. Pâté can be served either hot or cold, but it is considered to develop its fullest flavour after a few chilling days.


Paupiette is a thinly sliced piece of fish or meat, typically beef or veal, cooked quickly over high heat. It’s usually beaten, rolled, and filled with a stuffing of vegetables, fruits or sweetmeats, then cooked before being served. It is often used in stir-fries or sautéed dishes, where it is cooked until tender and slightly browned. This French Cookery is often featured in recipes from Normandy.


Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crispy meringue base topped with whipped cream and fresh fruit, typically strawberries and blueberries. Pavlova is a popular dessert in Australia and New Zealand, often served at summer gatherings and barbecues.


Peaks are the mounds made in a mixture when whipped. Soft peaks barely hold their shape and flop over as soon as the beaters are lifted. Medium peaks hold their shape fairly well, but the tip of the peaks curl slightly when the beaters are lifted. Stiff peaks (or firm peaks) stand straight up when the beaters are lifted, and the tips don’t curl.


Pear is subtlety sweet and aromatic and smooth to grainy in texture. A favourite fruit for eating or cooking year-round. Pears are known for their sweet, juicy flesh and versatility in sweet and savoury dishes.
Anjou pears are rich in flavour with a hint of spice and smooth texture; among the largest and plumpest pears, they have short necks and thin yellow-green skins.
Bartlett pears are medium-sized and shaped roughly like bells with creamy yellow skin, sometimes tinged in red; fine-textured, juicy and mild tasting, they are equally good for cooking or eating.
Comas pears are sweet and juicy, large, round and short-necked, with greenish-yellow skins tinged with red.
Royal Riveria pears are favoured for eating or cooking and are among the most luxurious, large with red-tinged skins and juicy, smooth, sweet flesh.


Pectin is a natural gelling agent derived from citrus fruit, vegetables, or seaweed. It is commonly used to thicken, as a gelling agent, and gel jams, jellies, and other sweet spreads. Pectin helps create a smooth, consistent texture and can enhance the final product’s flavour. It is produced commercially as a white to light brown powder. It is also used in fillings, medicines, and sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fibre.


Peel can refer to a fruit or vegetable’s skin or outer layer (sometimes called the rind). Peel also refers to the process of removing peels from vegetables or fruits using a knife or vegetable peeler before preparing for cooking or eating, for example, peeling a potato or an apple before cooking or eating.


Pesto is a classic Italian sauce made from crushed basil leaves, crushed or finely chopped garlic, and pine nuts, blended with grated Parmigiano-Reggiano (Parmesan cheese) and olive oil. It’s rich, herby, and creamy, with a distinctive flavour perfect for pasta, pizza, or spread on bread.
Today’s pestos variations may call on other herbs or greens and may be homemade or purchased. Many variations of this sauce exist, including nut-based pestos, herb-based pestos, sun-dried tomato pesto, and black olive pesto. Pesto adds a heady freshness to recipes.

Petit four

Petit four is a small, bite-sized pastry or cake made with sponge cake, buttercream, and fondant, typically served at the end of a meal or on special occasions. They are often decorated with intricate designs and are served as a dessert or snack. Petit fours are known for their delicate texture and rich flavours and are often associated with French patisserie.


Persillade is a mixture of parsley, chopped with seasonings including garlic, herbs, oil, and vinegar or lemon juice. It is used as a flavour enhancer for various dishes, particularly fish and seafood. It adds a bright, herbaceous flavour and can be used as a marinade or sauce. It is often used as a sauté cook’s mise en place.

Phyllo Dough

Phyllo dough is a thin, flaky pastry made from layers of unleavened dough and oil. It’s commonly used in Greek and Middle Eastern cuisine for dishes like spanakopita (spinach and feta cheese pie) and baklava. Phyllo dough is prized for its ability to crisp up in the oven without becoming tough or dense, creating a light and airy texture that complements a variety of fillings. The word phyllo (sometimes spelled filo) is Greek for “leaf.” Although phyllo can be made at home, a frozen commercial product is much easier. Allow frozen phyllo dough to thaw while still wrapped; once unwrapped, sheets of phyllo dough quickly dry out and become unusable. To preserve sheets of phyllo, keep the stack covered with plastic wrap while you prepare your recipe. Rewrap any remaining sheets and return them to the freezer. Filo-based pastries are made by layering many sheets of filo brushed with olive oil; the pastry is then baked.


A pickle is a vegetable or fruit preserved in a brine solution, typically made with vinegar, salt, and spices. The pickling process involves soaking the vegetable or fruit in the brine for a time, which helps preserve it and give it a tangy, sour flavour. Pickles are a popular condiment that can be used to add flavour and crunch to various dishes.


Pincer is a French term used to describe the browning or caramelization of vegetables and bones before adding other items, such as liquids, to be used in the production of stocks. This process enhances the flavour and texture of the food, creating a rich, golden brown colour.


Pinch is a small amount (the trifling amount that can be pinched between the forefinger and the thumb) of seasoning or dry ingredients used to flavour a dish. It can be used to add a subtle touch of flavour without overpowering the other ingredients. For example, a pinch of salt, pepper, or spices can enhance the flavour of a dish without overwhelming it. The quantity required for a pinch is equal to ¼ tsp measured.

Pine Nut

Pine nuts are a versatile and flavourful ingredient used in a variety of dishes, particularly in Middle Eastern, Indian, and Asian cuisines. They are high-fat, small, ivory-coloured seed that comes from the cones of certain varieties of pine trees, with a rich, slightly resinous flavour. They are often used as a topping for salads, yogurt dishes, and desserts. They can also be ground into a paste for sauces and marinades. Their flavour ranges from mild and sweet to pungent. Pine nuts have a mild, nutty flavour and a crunchy texture, making them a popular choice for adding depth and complexity to dishes. They go rancid quickly; store them in the refrigerator or freezer. In a pinch, substitute chopped almonds or, in cream sauces, walnuts. About 20 species of pine produce seeds large enough to be worth harvesting; in other pines, the seeds are also edible but are too small to be of notable value as human food.


Pipe is to squeeze a semisoft food, such as whipped cream or frosting, through a pastry bag or tube to make decorative shapes or borders.


Planked refers to a cooking technique where food is placed on a thick wooden plank or board and cooked slowly over indirect heat. This method allows for even cooking and can help to retain the food’s natural flavours and textures. It is often used for meats, fish, and vegetables.


Plump is to soak (until they swell) food, such as raisins or other dried fruits, in a liquid, which generally increases its volume.

Poach (or Poaching)

Poach is cooking food gently in liquid, usually water or broth or wine, usually at a low temperature (hot liquid kept just below the boiling point), without thoroughly cooking it to keep it tender and moist. The amount of liquid used depends on the food being cooked. This method helps retain the food’s natural flavours and textures, making it a popular choice for delicate ingredients like eggs, fish, and poultry.

Po' boy

Po’ boy refers to a sandwich made with a crispy, fried breaded bun, typically filled with fried seafood, roast beef, or other meats, and usually dressed with lettuce, tomatoes, pickles, and mayonnaise. The term “po’ boy” originated in New Orleans and is a popular dish in Louisiana cuisine.


Polenta is a creamy and smooth cornmeal dish that can be served as a side or base for other dishes. It is made from boiled cornmeal and can be served hot, like a porridge, or cooled until it solidifies into a loaf that you can bake, grill, or fry. Polenta can be made from any type of cornmeal. It can be flavoured with herbs, spices, and cheese for flavour and texture. Polenta is a versatile ingredient that can be used in a variety of dishes, from soups and stews to casseroles and gratins. When buying polenta at the store, remember that some types are shelf-stable, and others need to be refrigerated so that they might be stocked in different places.


Pollo is the Italian and Spanish word for “chicken.” It is often used in dishes such as pollo al carbon, grilled chicken, or pollo frito, fried chicken.

Poppy seed

Poppy seeds are a versatile ingredient used in baked goods, sauces, and dressings. They add a nutty flavour, crunchy texture, and a subtle floral note. Poppy seeds are also a good source of nutrients, including protein, fibre, and minerals. The tiny kidney-shaped seeds are used, whole or ground, as an ingredient in many foods, and they are pressed to yield poppy seed oil. Used for fruit salads and salad dressings, sprinkled over yeast bread or rolls before baking, and used in cottage cheese, cream cheese, scrambled eggs, pie crust, cheese sticks, fruit compotes, and noodles. Poppy seed is an oilseed obtained from the opium poppy.

Pork Ribs

Pork ribs refer to the fibrous, meaty portion of the pig’s ribcage. They are a cut of pork popular in North American and Asian cuisines, typically cut into bone-in strips or slabs and slow-cooked to tenderize and flavour them. They are a famous barbecue and grill dish, often seasoned with a dry rub or marinade before cooking. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Porridge (or Porage or Porrige or Parritch)

Porridge is a thick, hearty breakfast dish made from rolled or ground oats cooked in liquid, typically milk or water, and often flavoured with sweeteners like sugar or honey and/or spices like cinnamon or nutmeg. It is usually served hot in a bowl; however, it can be served hot or cold, depending on personal preference.

Porterhouse Steak

Porterhouse steak is a meat cut from the short loin’s rear end. It consists of a hefty chunk of tenderloin with an even heftier chunk of sirloin tip, two of the most tender and flavourful cuts of beef. The steak is prized for its rich, buttery flavour and tender texture, making it a popular choice for special occasions. Some folks like to remove the tenderloin to serve separately as filet mignon. The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries). Both steaks include a “T-shaped” bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front and contain a smaller tenderloin section.


Potage is a thick, hearty soup or broth with vegetables, grains, meat, or fish. It can be served as a main course or used as a base for other dishes. Some popular potage recipes include vegetable soup, lentil soup, and creamy potage.

Potato ricer (or ricer)

A potato ricer is a kitchen tool resembling a big garlic press used to mash cooked food such as potatoes, creating a smooth consistency. A lever-operated plunger is pushed down against the food, forcing it out through tiny holes in the bottom of the container. It helps to prevent lumps and ensures even cooking in dishes like mashed potatoes, potato salads, and soups.


Potluck refers to a gathering where guests bring and share their own dishes to share with the group. It’s a great way to enjoy a variety of foods and socialize with others while sharing a meal.

Pot Roasting (or Pot roast)

Pot roasting is a cooking method where a piece of meat (usually beef or lamb) is cooked slowly by moist heat in a covered pot or Dutch oven with vegetables and seasonings. The meat is first browned in butter or some other fat and then covered and braised on the stovetop or in the oven, resulting in tender, flavourful meat. Pot roasting is good for tougher cuts of meat, which require longer cooking times to break down connective tissue.


Poularde is a French culinary term for a large chicken suitable for roasting that is at least 120 days old at the time of slaughter and fattened with a rich diet that delays egg production.
Poularde also refers to a dish made with a whole bird, typically a chicken or duck, roasted or cooked in a slow oven. The term is often used to describe a classic French dish called “poularde à la moutarde,” which features a roasted chicken with tangy mustard sauce.


Poulet is a French term for a young spring chicken.


Poultry refers to any domesticated fowl birds raised for their meat, such as chicken, turkey, duck, and geese. These birds are typically raised on farms and are a popular source of protein in many cuisines worldwide.


Pound is to strike a food with a heavy utensil to crush it. Or, in the case of meat or poultry, to break up connective tissue to tenderize or flatten it. Pounding thinner cuts of meat tenderizes it by breaking down muscle. Kitchen mallets are generally used for pounding, but it can also be done using a small frying pan. First, place the piece of meat between two pieces of plastic wrap or wax paper.


Poussin is a French term for very young, small, typically between 6 and 8 weeks old. It is often used in French cuisine and is prized for its tender, juicy meat and mild flavour. Poussin is usually roasted or grilled and served with herbs and spices.


Praline is a sweet treat made with sugar, cream, and pecans. It typically consists of a mixture of sugar, cream, and melted butter poured over toasted pecans and baked until golden brown and crisp. The result is a crunchy, sweet, and nutty dessert often served as a snack or dessert.


Precook refers to partially cook food before using it in a recipe. This can involve heating the food to a certain temperature or cooking it for a while but not fully cooking it. Precooking can help to speed up the cooking process, reduce cooking time, and make the food easier to prepare.


Preheat refers to heating an oven or cooking surface to a specific temperature before using it. This helps to ensure even cooking and can prevent food from burning or undercooking. Preheating can also help to speed up the cooking process by getting the oven or cooking surface to the desired temperature more quickly.

Pressure cooker

A pressure cooker is a kitchen appliance that cooks food faster and more efficiently using high-pressure steam. The pressure creates a hot, humid environment that speeds up the cooking process, allowing for tender and flavourful dishes in a fraction of the time. Since the food is cooked at a very high temperature, its cooking time is reduced by as much as two-thirds without destroying its nutritional value. This reinforced metal pot has a locking airtight lid, a valve system to regulate internal pressure and a safety valve, which will automatically vent the steam should there be a malfunction.

Pressure cooking

Pressure cooking is a method that uses high pressure to speed up the cooking process. It is the process of cooking food, using water or other cooking liquid, in a sealed vessel known as a pressure cooker. The pressure creates a hot, humid environment that helps to break down food’s cell walls and cook it more quickly than traditional methods. Pressure cookers are used to cook food faster than conventional cooking methods, saving energy. This technique can be used for a variety of dishes, including soups, stews, and grains.


Prick is to make small holes in the surface of a food, such as a pastry or meat, usually using the prongs of a fork. It can also refer to a small, sharp object used to make a hole, such as a fork or a skewer.

Princess cake

Princess cake is a traditional Swedish layer cake or torte made with multiple layers of airy sponge cake, filled with buttercream frosting or, pastry cream, and a thick-domed layer of whipped cream. This is topped by marzipan, fondant or glaze, giving the cake a smooth, rounded top. The layers are stacked and held together with a crumb coat, creating a tall, impressive cake resembling a princess’s towering hairstyle.


Process can refer to a variety of techniques used to prepare ingredients or dishes. This can include tasks such as chopping, slicing, dicing, mincing, grinding, sautéing, roasting, and more in a food processor. The goal of these processes is to transform raw ingredients into a final dish that is both delicious and visually appealing. It also means to preserve food at home by canning,

Profiterole (or Cream puff)

Profiterole (or cream puff) is a small, hollow French choux pastry ball filled with a creamy filling, typically made with whipped cream, pastry cream, custard, or (particularly in the US) ice cream. The pastry is usually made with flour, butter, and eggs and is baked until golden brown. Profiteroles are often served as a dessert or snack. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, fruit or a dusting of powdered sugar. Savoury profiterole is also made, filled with pureed meats, cheese, and so on, and served as hors d’oeuvre. These were formerly common garnishes for soups.


Proof in baking refers to testing yeast to ensure it is alive and capable of leaving bread dough or allowing a yeasted dough to rise before baking. Also, a term that indicates the amount of alcohol in a distilled liqueur.


Prosciutto is an Italian salt-cured, air-dried (not smoked) meat made from the hind leg of a pig. It is often used as a garnish or added to dishes for its salty, savoury flavour and crispy texture. It is typically served thinly sliced and often served uncooked. It can be enjoyed on its own or paired with a variety of foods, such as cheese, fruit, and nuts.
Parma ham from Italy is considered to be the best. This style is called prosciutto crudo in Italian and is distinguished from cooked ham prosciutto cotto.


Provolone is a semi-hard, light-coloured cheese from southern Italy made from cow’s milk. It has a mild, buttery, nutty flavour and a smooth texture, making it ideal for grating, slicing, or melting. Because it melts so well, it is an excellent cooking cheese. Provolone is often used in sandwiches, pasta dishes, and as a topping for pizza.

Puff Pastry

Puff pastry is a butter-rich, multilayer dough that is rolled out and baked until crispy and golden. When baked, the butter produces steam between the layers, causing the dough to puff up into many flaky layers. It is often used for savoury dishes like quiches and pies and sweet treats like croissants and danishes. Puff pastry can be made from scratch or purchased frozen and thawed for convenience. Because warm, softened puff pastry dough becomes sticky and unmanageable, roll out one sheet of dough at a time, keeping what you’re not using wrapped tightly in plastic wrap in the refrigerator. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all the way to the edges.


Pulse refers to a brief, repeated on-off actions used with food processing and blenders, typically used to chop or puree ingredients into small pieces.

Pumpkin pie spice

Pumpkin pie spice is a blend of warm, aromatic spices commonly used in baked goods, particularly pumpkin pie. The spices typically include cinnamon, nutmeg, ginger, cloves, and allspice blended in proper proportions. These spices enhance the flavour and aroma of pumpkin-based dishes, creating a comforting and familiar taste often associated with the fall season. It’s also used for gingerbread, cookies, fruits, squash, sweet potatoes, applesauce, and other apple dishes. It can also be used as a seasoning in general cooking.

Purée (or Mash)

Purée (or Mash) is to process or grind a food until it is perfectly and completely smooth. This can be done by hand, rubbing through a sieve or food mill, or whirling in a blender or food processor. It also refers to the resulting mixture. A purée is cooked food, usually vegetables or legumes, that has been mashed, ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid to form a paste-like consistency. Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce.


This is not an exhaustive list, but it covers a variety of culinary terms.
Did we leave any out? What would you add to this list of culinary terms?
If you need more terms or have any other questions, please ask in the comments, and we will update our ever-growing list.


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