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Fresh Food Facts / Food Dictionary
Page: 16
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.
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 with whipped cream and fresh fruit, especially kiwi fruit, passion fruit or strawberries.
Pawpaw
Papaya, also persimmons in some places, or even a third fruit, Asimina triloba. It's best to check with the recipe author.
Periwinkles
These small relatives of the whelk are "Littorina littorea". Popular in Europe but not in US. Northern (New England) "winkles" are a different species from those found in the Gulf of Mexico
Pita
A Middle Eastern flat bread, also called pocket bread. The round loaves are easily split in half, which makes them perfect for stuffing with sandwich fillings. Pita are found frozen or fresh at most markets.
Pith
The soft, white membrane that lies between the peel and the pulp of a citrus fruit. It has a bitter flavor.
Polenta
An Italian cornmeal mush that is often cooled and then fried, grilled, broiled, or baked. (also known as `cornmeal mush', `mamaliga')
Poutine
French fries with cheese curds and gravy.
Powered Sugar
see section 2.5
Proof
In short, swelling. Yeast proofs when it swells and becomes bubbly. And a dough proofs when it swells and rises to twice its original size.
Prosciutto
This "ham" is Italy's gift to the food world. The cities of Parma and San Daniele (where it's mainly produced) argue over whose is better. Its production is a secret. It's first seasoned and salt-cured (but not smoked). Then it's air-dried, pressed, and sold thinly sliced. The best hams are aged 18 to 24 months.
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