Glossary P

Plat Principal is the French term that refers to "main dish" or "main course" . In French restaurants, Plat Principat usually has a section for section and for meat and main courses are usually served with some vegetables.

Paniermehl is the German word for "breadcrumbs", which is used for breading meat dishes, like the famous Wienerschnitzel. Paniermehl is alaways available in food shops, groceries and even bakeshops in Germany.

Pin Bone refers to the method of removing small fish bones from fish fillets using a special kitchen tweezers.

Plokkfiskur is a fish stew, one of the traditional Icelandic fish dishes

Pan Gravy refers to a kind of sauce made by adding liquid, thickening and seasoning the natural juices (juices of poultry or meat) resulting from cooking meat. It is made in a pan in which the meat or poultry was cooked. Pan Gravy is usually added to mashed potatoes, as in Mashed Potatoes and Gravy dish.

Pasta Machine refers to a kitchen device that makes fresh pasta after ingredients are added to it. In manual machines, dough is prepared and put through a hand-rolled press to the desired thickness and shape. In an electric machine, all ingredients are added into a hopper, where it is mixed and extruded into a specific shape.