 pancetta - An Italian bacon that is cured with salt, pepper, and other spices. Unlike bacon in the USA, pancetta is not smoked. Shaped in a tight roll.
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panko - Also known as Japanese breadcrumbs; coarse dry white breadcrumbs used to coat fried foods.
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pantothenic acid - Pantothenic acid is essential for the metabolism of food. It is essential in the synthesis of hormones and cholesterol. Cholesterol is needed by the body for the proper functioning of its cells' membranes, particularly in the brain.
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pappardelle - Wide flat pasta noodles .
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parasites - Worms or larvae that may occur occasionally in fish. All processors carefully inspect fish for parasites and cut out any discovered prior to shipment. Dead parasites are harmless but unappetizing.
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pareve - According to kosher dietary laws, animal food cannot be consumed at the same meal with dairy food, but a pareve food may be combined or eaten with either. In order to be pareve, breads and cakes must be made with vegetable oils and not with butter...
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partially hydrogenated - Refers to oils that have become partially hardened. Foods made with partially hydrogenated oils should be avoided because they contain high levels of trans fatty acids, which are linked to heart disease. (Look at the ingredients in the food...
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pasteurizing - Process of heating product sufficiently to kill most bacteria, but not enough to cook the meat.
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pāté choux - A paste used to make cream puffs, eclairs, and other more elaborate pastries. It is made by adding flour to boiling water or milk, which has been enriched with butter. Eggs are then added into the paste to leaven it. Savory pastries such as gougere...
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pavlova - A dessert (invented in NZ, not Australia :-) The main ingredients are sugar and egg white. A pavlova has crisp meringue outside and soft marshmallow inside, and has approximately the dimensions of a deep dessert cake. Commonly pavlovas are topped...
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