860 Glossary
Parisienne scoop. A utensil that is available
in a variety of sizes used to form foods
into appealing ball-shaped garnishes;
also known as a melon baller. (11)
par stock. A specifi c amount of product to
be kept on hand in order to maintain a
suffi cient supply from one delivery to the
next. (49)
partnership. A business in which ownership
is shared by two or more people. (2)
pasteurize. To heat at a temperature and for
a period of time that destroys unsafe
organisms, but does not cause major
changes to the food itself. (19)
pastry chef. The head of the bakeshop who is
responsible for supervising the prepara-
tion of all breads, cakes, pies, pastries, ice
creams, and candies. (40)
pastry cook. The position responsible for
preparing sweet dessert items. (40)
pastry cream. Sweetened milk that is thick-
ened with starch and egg yolks. (46)
pastry glaze. A commercially prepared
product made from fruit jelly and gelatin
that is brushed on the surface of a tart to
keep the fruit decoration in place and to
keep it from drying out. (44)
pâte à choux (POHT ah shoo). The paste or
thick batter used to make cream puffs
and éclairs. (41)
pathogen. An organism that causes illness in
humans. (7)
paysanne (pay ZAHN). A dice cut
measuring ½ × ½ × ¼ inches
(13 × 13 × 6 mm). (12)
perforated. Having holes punched
through. (36)
permeate. Spread throughout. (17)
Persia. An ancient kingdom within Iran. (29)
pest control operator (PCO). A licensed
professional who uses various chemicals,
sprays, and traps to prevent or eliminate
infestations. (8)
pH. The measure of acidity or alkalinity of a
substance. (7)
physical hazard. A solid material that poses
a danger to the consumer when present
in food. (7)
phytochemicals. Substances produced by
plants that may provide health benefi ts
for humans. (50)
pickles. Foods that have been saturated with
acid, usually vinegar, in order to preserve
them, or have been fermented. (17)
pilaf. A cooking method that sautés grain in
hot fat, then hot liquid is added, and the
grain is simmered without stirring. (29)
pin bones. The small bones that are
imbedded in the fi llet and must be
removed with pliers or tweezers. (35)
piquant (pee KAHNT). The spicy hot sensa-
tion that is the result of a chemical irrita-
tion of the lining of the mouth. (53)
pith. The white, spongy inner part of citrus
skin that tastes bitter. (21)
pivotal. Crucial. (48)
pizza. A fl atbread that is cooked in a hot
oven with an assortment of toppings. (36)
pizza peel. A long-handled, large spatula
that is used to slide the pizza in and out
of the oven. (36)
place setting. The china, fl atware, glassware,
and napkin used by a guest. (48)
plumping. To reconstitute or return some of
the liquid removed from the fruit during
the drying process. (21)
poached eggs. Eggs that are removed from
the shell and cooked in liquid at gentle
heat. (38)
poaching. Cooking food in a liquid at
temperatures from 160°F to 180°F (71°C to
82°C). (18, 33)
point-of-sale (POS) system. A computer-
based ordering system that transmits
the order to the kitchen, produces the
customer’s bill, and keeps track of impor-
tant data. (48)
portion size. The serving size the chef
expects to be served to the customer,
frequently expressed in ounces, cups, or
by count. (15)