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PAN-BROIL:
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.

PAN-FRY:
To cook in small amounts of fat.

PARBOIL:
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.

PARE:
To remove the outermost skin of a fruit or vegetable.

PEEL:
To remove the peels from vegetables or fruits.

PICKLE:
To preserve meats, vegetables, and fruits in brine.

PINCH:
A pinch is the trifling amount you can hold between your thumb and forefinger.

PIT:
To remove pits from fruits.

PLANKED:
Cooked on a thick hardwood plank.

PLUMP:
To soak dried fruits in liquid until they swell.

POACH:
To cook very gently in hot liquid kept just below the boiling point.

PUREE:
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.

REDUCE:
To boil down to reduce the volume.

REFRESH:
To run cold water over food that has been parboiled, to stop the cooking process quickly.

RENDER:
To make solid fat into liquid by melting it slowly.

ROAST:
To cook by dry heat in an oven.


Cooking Terms A-C D-F G-O S T-Z