*麻吉娜の藍帶廚藝小宇宙*

*若有詞不達意或翻譯錯誤，歡迎更正*

=尚無O開頭單字=

Panade (Pah nad) a mixture made from milk, water or stock and a starch such as flour, eggs, bread, rice or potato. Used as a binder for mousses, terrines, quenelles and gnocchi麵包湯

Paner (pa NAY) to coat a food with fresh or dry breadcrumbs after dipping in flour and beaten egg and then cooking in butter or oil灑上麵包粉

Panier (PAN yay) 1. A frying basket, used with a deep fryer in order to easily plunge and remove foods from hot oil. 2. Nestling baskets (a frying tool in the form of two ladle-shaped baskets, one being slightly smaller than the other used in order to form “nests” out of shredded potatoes to decorate certain platters油炸籃

Papillote (PAH pee yot) 1. Paper frill used to decorate the end of bones of certain poultry and meats. 2. En papillotte (an envelope made of parchment paper or foil in which ingredients are baked in order for them to cook gently in their own steam and not lose any flavor)烤食專用的鋁箔或油紙

Parer (PAH ray) to remove the nerves or excess fat from meat or fish or to remove the damaged or inedible portions of fruit and vegetables before cooking or serving除去肉裡不合適部分

Passer (PAH say) to strain; generally using a wire strainer or china cap sieve過篩

Pâte (pat) dough, a hard or soft paste based on flour that is mixed with a combination of water, eggs, sugar, milk, butter, etc, then cooked or baked. Used in both savory and sweet preparations with different combinations resulting in different textures麵團

Pâte en croûte (pah TAY on kroot) chopped meat, poultry, fish, etc, cooked in a dough碎肉包在麵糰裡煮

Pâton (PAH ton) a ball of finished dough or pastry waiting to be formed into a loaf or rolled out麵團

Paupiette (pawp yet) thin piece of meat or fish that is stuffed, rolled, tied, and braised.肉捲

Peler (PEH lay) to remove the peel or skin of fruits削(蔬果)皮

Peler à vif: to remove the peel and outer membrance of citrus using a knife. Then cutting out the segments剝柑橘的皮

Persillade (PAIR see yad) a mixture made from parsley and chopped garlic碎巴西里+大蒜製成的調味品

Pétrir (pet REER) to work or knead a dough揉麵糰

Piler (PEE lay) to crush or blend using a mortar and pestle搗碎

Pilon (PEE lon) 1. A pestle (a tool used for crushing and grinding) 2. The drumstick of a chicken leg杵

Pincée (PAN say) a small quantity of a dry ingredient measured by pinching with the thumb and index finger一小撮

Pincer (PAN say) To use a pastry crimper to give a decorative finish to the edges of a dough before cooking用捲邊機修麵團的邊

Pincer la tomate (PAN say lah toh matt): to cook tomato paste in order to remove excess humidity and acidity

Pincer les os (PAN say lay zohs) to well color bones in a very hot oven. The first step in making a fond brun烤骨頭(製作褐色高湯的第一個步驟)

Pincer les sucs (PAN say lay sook) to darken the browned cooking juices in a pan in order to reinforce the flavor when deglazing去漬過程中使醬汁顏色變深

Piquer (PEE kay) 1. Term used when larding a piece of meat using a larding needle in order to keep the meat from drying out during the cooking 2. to make small holes in a dough using a fork in order to prevent it from rising during cooking

Pluches (ploosh) small leaves picked off the larger stems of herbs, e.g. sprigs of chervil摘下葉片

Pocher (POH shay) to cook in barely simmering water or other liquid烹調方式之一,水煮

Poêler (PWAH lay) to cook large pieces of meat in a covered cocotte over a garniture aromatique that has been sweated in butter. Finished with glaze烹調方式之一,東西放入密閉的鍋中烤

Pointe (pwant) 1. A small quantity measured out using the point of a knife (e.g. point of ground vanilla) 2. The top of something, the top of asparagus刀尖

Pousser (POO say) 1. To leave a yeast-leavened dough to increase in volume 2. The action of feeding meat into a meat grinder發酵

Praliné (PRAH lee nay) Caramelized sugar with almonds or hazelnuts that is then ground to a smooth paste, used to flavor and decorate pastries糖煮