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Glossary

This page contains a glossary of words and phrases which you may find on this website, along with their explanations.


Parboil:
To boil for part of the normal cooking time and then finish cooking by some other method.
Pastry:
Small, savoury, pie cooked on a baking sheet
Pastry brush:
A pastry brush, is a cooking utensil used to spread oil or glaze on food. They are made from platic fibre or silicone. In baking breads and pastries, a pastry brush is used to spread a glaze or egg wash on the crust or surface of the food.
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Pastry or biscuit cutter:
A shaped plastic or metal outline that can be pushed down on to rolled out pastry or dough to maked shaped biscuits or pastries.
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Pate:
A minced, finely chopped or pureed meat mixture, often with a liver base that is cooked in a terrine or tin, sealed with bacon fat or pastry.
Patty or bun tin:
A baking tray or tin with six, nine or twelve shallow round depressions for putting in batter or dough to make buns, pastry or cakes.
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Pectin:
Substance found in fruit and vegetables that allows a jam to set
Peel:
Using a sharp knife, or peeler, to remove the outer layer of fruit and vegetables.
Peel - pictures
Peel - podcasts
Peeler :
A metal blade attached to a wooden, metal or plastic handle that is used for peeling certain vegetables, frequently potatoes, and fruits such as apples. There are many types including both hand and mechanical peelers.
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Pestle and Mortar:
A pestle and mortar is a tool used to crush, grind, and mix substances. The pestle is a heavy stick whose end is used for pounding and grinding, and the mortar is a bowl. The substance is ground between the pestle and the mortar.
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Petits Fours:
Very small cakes or almond biscuits served at the end of a formal meal.
Pipe:
To force a soft mixture (like cream, icing or mashed potato) through a nozzle to give a decorative effect.
Pith:
The white celllar liming between the skin/rind anf the flesh of a citrus fruit.
Poach:
To cook in an open pan in simmering liquid.
Poach - pictures
Poach - podcasts
Pot roast:
To braise, usually a whole joint or chicken.
Preheat:
To preheat is to warm the oven to a desired temperature before cooking the food. Preheating is important in some recipes so that you do not throw out the cooking times. Most cooking times are based on a preheated oven, unless otherwise stated in the recipe.
Pre-heat - podcasts
Pressure Cooker:
A sealed vessel that does not permit air or liquids to escape below a preset pressure. Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a higher temperature before boiling. This allows food to be cooked more quickly.
Prove:
To leave dough to rise in a warm place before baking.
Prove - pictures
Prove - podcasts
Puree:
To press food through a fine sieve or to use a blender or processor to make a smooth thick mixture.
Puree - pictures
Puree - podcasts

American Chocolate Chip Cookies
Preheat oven to 190°C/375°F/gas mark 5Put the oats into a food processor or liquidiser and...