Glossary 861
pot. A cooking container that is as tall, or
taller, than it is wide. (13)
potential. Capability. (40)
potentially hazardous foods (PHF). Any
foods that require time and tempera-
ture control for safety (TCS) to limit the
growth of pathogens or the formation of
their dangerous by-products. (7)
prebiotics. Nondigestible food products that
encourage the growth of good bacteria in
the gut. (50)
preclude. Prevent. (50)
prevalent. Widely accepted. (15)
preventive maintenance schedule. A list
of tasks to be performed to ensure that
equipment stays in proper working
order. (14)
primal cuts. The major divisions of the
carcass. (30)
principal. Most important. (23)
prix fi xe (pree FEEX) menu. A menu with
one set price for the total meal but allows
the customer to make his or her own
selection from each course offered. (51)
probation period. A length of time during
which a supervisor observes a new
employee to see if he or she is able to
perform the job. (6)
probiotics. Foods containing live, benefi cial
bacteria that help to counteract the “bad”
bacteria in your gut. (50)
product specifi cation. A detailed description
of a product used in a foodservice opera-
tion, called a “spec” for short. (15)
professionalism. Positive behaviors and
appearance exhibited by an individual
who is committed to a career in the culi-
nary arts. (5)
profi cient. Skilled. (12)
profi t. When the sales are greater than the
expenses. (49)
profi t and loss statement (P&L). A business
report that lists the sales and expenses
incurred to make those sales during
a given period of time; also called an
income statement. (49)
progressive discipline. A method for dealing
with unacceptable job-related behavior
in a step process. The goal of this process
is to give the employee feedback so he or
she can correct the problem. (6)
prohibit. Forbid. (52)
proofi ng. Allowing yeast dough to rise after
it is shaped and before it is baked. (43)
propelled. Pushed. (53)
protein. A nutrient made up of a chain
of various amino acids; needed for
growth, maintenance, and repair of body
tissues. (50)
prudent. Wise. (9)
puff pastry. A very fl aky dough that puffs
to as much as eight times its original
thickness when baked and is made by a
complex process that creates many thin
layers of dough and fat. (44)
Pullman loaf. A fi nely textured bread that
cuts into perfectly square slices. (22)
punching. Folding dough to allow carbon
dioxide gas to be released. (43)
pungent. Sharp. (22)
purchase order (PO). A document listing the
items ordered, quantities ordered, and
the prices agreed upon. (49)
purée soup. Soup that is thickened with a
purée of well-cooked, typically starchy
ingredients such as legumes, potatoes,
winter squashes, or rice. (25)
Q
quality grade. For meat, a ranking based on
an evaluation of traits related to tender-
ness, juiciness, and fl avor. (30)
quick bread. A baked product that is chemi-
cally leavened. (41)
R
radiation. The transfer of heat energy
through waves. (18)
raft. The coagulated clearmeat containing
trapped impurities that fl oats on top of
the consommé. (25)