pastry cream-pot roasts
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Created by:
lampshade77 on October 30, 2010
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16 terms
Terms | Definitions |
|---|---|
 pastry cream | stirred custard used as is or flavored to produce cake and pie fillings, puddings, fillings for eclairs, or when thinned with milk, a light custard sauce |
| pastry method | a mixing method in baking that requires fat to be cut into dry ingredients before liquids are added |
| pauqiette | a fish fillet or a thin slice of meat rolled into a cylinder shape around another bit of food and poached or braised |
| paysanne | a triangular or quarter slice of uniform thickness |
| pectin | a natural jelling ingredient found in fruit |
| peeler | a piece of small equipment used to peel fruits and vegetables |
| personal hygiene | the actions we take to promote our health and cleanliness |
| physical hazards | forgein objects, such as glass fragments, that can get into food and cause harm. |
| phytochemicals | disease-fighting chemicals found in plant foods |
| pigments | colors in vegetables |
| pilaf method | a method of cooking rice, covered, with sauteed onion and just enough stock to be completely absorbed |
| pinning out | rolling out a dough to a uniform thickness, usually done with a small broomstick pin |
| poach | to cook food submerged in liquid at a temperature of roughly 160-180F |
| polyunsaturated fat | fats such as corn oil that may help reduce blood cholesterol |
| popovers | a muffin made from a poured flour-egg-milk batter |
| pot roasts | a large cut of meat braised whole in a pot and sliced for service |
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