Glossary P

The food glossary +++ Popular Articles: 'Pinaltok', 'Pallang', 'Portable'

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.

Poisson is a French word for fish

Poisson is pronounced as "pwason"

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

  1. Poulet
  2. Pastilla
  3. Phanaeng
  4. Pap