Category: P

  • Picante sauce

    A smoother form of Salsa.  

  • Pheophytin

    Compound formed by conversion of chlorophyll, that is, the formation of a green color to olive green or brown color.  

  • pH

    Degree or intensity of acidity or alkalinity of a solution or of a product. Technically, it is the negative logarithm of the hydrogen ion concentration. pH is measured on a scale of 0-14 with 7 being neutral, 0-7 acidic, and 7-14 basic. How- ever, in the food industry, 4.G is neutral with food products less…

  • Petits fours (Bouchees)

    Petits fours (Bouchees)

    Puffed pastry patties, baked, and filled with various compositions.  

  • Pesto

    Pesto

    A marriage of garlic, basil and olive oil sauce. Cheese may also be added. The sauce is used to top pasta and as a spread. Pesto, a delectable uncooked Italian condiment, showcases the vibrant flavors of fresh basil leaves, garlic, grated Parmesan cheese, pine nuts, and olive oil. This tantalizing combination is traditionally prepared by…

  • Pesticide

    Pesticide

    Any substance which, alone, in chemical combination or in formulation with one or more other substances, is an “economic poison” within the meaning of the Federal Insecticide, Fungicide, and Rodenticide Act. An agent that is used to kill pests. A substance used to destroy crop pests, especially insects. Pesticides are chemicals used to kill insects…

  • Pert chart

    A chart showing the program evaluation and review technique.  

  • Peroxide value or number

    A value indicating the amount of oxidation taken place in a given fat or oil based on the peroxides present in the oil.  

  • Peroxide

    A compound containing a large amount of oxygen. In chemistry, a compound containing more oxygen than the other oxides of the element in question. Peroxide is a bleaching agent characterized as a compound comprising two oxygen atoms connected by a single bond.  

  • Peroxidase

    Ubiquitous enzyme occurring in higher plants and leukocytes. An enzyme that is naturally produced in soybeans by approximately half of all commercial soybean varieties. Peroxidase very effectively inhibits (stops) growth of any Aspergillusflavus fungi that might be present. Peroxidase can be used to replace more toxic and environmentally problematic chemicals in certain industrial processes. Among…