Month: July 2020
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Pasteurization
Mild heat treatment used to kill the vegetable forms of specific bacteria in liquid or semiliquid food products. Heating a medium to a temperature over a period of time to destroy pathogens. There are two methods: (a) the holding method consists of heating the medium to 143°F (62°C) and holding at this temperature for 30…
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Pasta
A product made from just the endosperm of the wheat, as most of it is, or from the whole wheat with all the fiber. Other grains may be used. May be colored by using tomato paste or spinach, that is, red or green pasta. Pasta all’uovo is made with eggs. Pasta is generally divided into…
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Pasilla or negro dried chiles
Dried chiles that are moderately hot with off-black skin, with a smoky scent and a taste like unsweetened fruit leather.
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Parmigiana
Food covered with parmesan cheese.
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Pareto chart
One of the seven Tools of Quality to evaluate problems relative to their importance. Ranking of all potential problems or data or sources of variation wherein the points are prioritized and the trivia! many causes are separated from the vital few.
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Pare
To peel or trim off outside covering as with peeling of many fruits and vegetables.
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Parameter
A numerical characteristic of a population, estimated by a statistic, such as, average, range, or standard deviation. In epidemiology, the true value of a population of health attributes. A measurement of something such as blood pressure which may be an important consideration in treating the condition which the person has. Any defining or characteristic factor,…
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Par boil
To cook partially in boiling salted water or other liquid.
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Paprika
A mild spice made from the fruit of sweet peppers. Derived from the fruit of capsicum or chili pepper, the vibrant red powder known as paprika originally emerged from the culinary traditions of Hungary. However, its production has since expanded to numerous countries, including the United States. The potency of paprika can vary significantly, ranging…
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Panfry
To cook, uncovered, with a small quantity of fat.