Glossary
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organic food. A food produced without the use
of synthetic fertilizers, pesticides, or growth
stimulants. (11)
osteoporosis. A condition resulting from a calcium
defi ciency, which is characterized by porous,
brittle bones. (2)
overweight. A condition characterized in an adult by
a body mass index of 25 to 29.9. (5)
P
paella. A Spanish rice dish often containing
chicken, shrimp, mussels, whitefi sh, peas, and
rice and fl avored with saffron, salt, pepper, and
pimiento. (31)
pareve foods. Foods (and utensils used with
them) that contain neither meat nor milk or as
described by Jewish dietary laws. (32)
paskha. A rich cheesecake that is a popular
Russian dessert. (33)
pasta. A dough made from wheat fl our that may or
may not be dried that comes in various shapes,
such as macaroni and spaghetti. (13)
pasteurization. Process by which milk and
milk products are heated to destroy harmful
bacteria. (16)
pastry. The dough used to make piecrusts. (23)
pectin. Carbohydrate found naturally in fruits that
makes fruit juices jell. (25)
peer pressure. Infl uence that comes from people in
a person’s social group. (1)
pellagra. A disease resulting from a niacin
defi ciency that is characterized by skin lesions
and digestive problems. Mental disorders and
death may follow if left untreated. (2)
Pennsylvania Dutch. Group of German immigrants
who settled in the southeast section of
Pennsylvania. (28)
peristalsis. Waves of muscle contractions that push
food through the digestive tract. (2)
permanent emulsion. Type of emulsion that will not
separate on standing; type of emulsion that is
formed when an emulsifying agent is added to a
mixture of oil and a water-based liquid. (21)
pesticide. An agent used to kill insects, weeds, and
fungi that attack crops. (11)
phyllo. A paper-thin pastry made with fl our and
water used to make many Greek foods. (31)
pita bread. Flat, round, hollow bread common to the
cuisines of Africa and the Middle East. (32)
pitting. Tiny indentations that mark the surface of
some aluminum cookware due to a reaction with
some foods and minerals. (9)
place setting. A set of all the dinnerware or fl atware
pieces used by one person. (7)
plantain. A green, starchy fruit that has a bland
fl avor and looks much like a large banana. (29)
pomes. Classifi cation of fruits, including apples and
pears, that have a central, seed-containing core
surrounded by a thick layer of fl esh. (15)
porcelain enamel. Glasslike material fused at very
high temperatures to a base metal, such as the
outer surfaces of cookware and bakeware. (9)
pork. The meat of swine. (18)
pot. A two-handled cooking utensil. (9)
potluck. A shared meal to which each person or
family brings food for the whole group to eat. (28)
poultry. Any domesticated bird. (19)
precycling. Thinking about how packaging materials
can be reused or recycled before buying a
product. (11)
prepreparation. Any step done in advance to save
time when getting a meal ready. (10)
pressure saucepan. Saucepan that cooks foods
more quickly than a conventional pan because
as pressure is increased, temperature also
increases. (9)
process cheese. One of several types of products,
including pasteurized process cheese,
pasteurized process cheese food, pasteurized
process cheese spread, coldpack cheese,
and coldpack cheese food, made from various
cheeses. (16)
processed food. A food that has undergone
some preparation procedure, such as canning,
freezing, drying, cooking, or fortifi cation. (3)
processing time. The amount of time canned
goods remain under heat (or under heat and
pressure) in a canner. (25)
produce. Fresh fruits and vegetables. (11)
protein. One of the six basic types of nutrients,
made up of amino acids, that is required for
growth, repair, and maintenance of every body
cell. (2)
protein-energy malnutrition (PEM). A condition
that may result from a diet that does not contain
enough protein and calories. (2)
provincial cuisine. The style of French cooking
practiced by most French families using locally
grown foods and simple cooking methods. (30)