Mindblown: a blog about philosophy.
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Probability distribution
A distribution of relative frequencies.
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Probability
The relative frequency of objects or things in a given class of a probability set. In epidemiology, an estimate of the frequency or likelihood of the occurrence of an event.
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Principal display panel
That part of a label on a food package that is most likely to be shown or examined under customary conditions of display for retail sales.
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Pretzel
A savory biscuit, baked hard in the shape of a loose knot, sprinkled with salt and sometimes covered with cumin seeds. The shape of the pretzel has been a greater source of speculation than the origin of its name. Some experts in pretzel lore have suggested its shape originated among a cult of sun worshippers…
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Precision
Refers to the standard deviation, coefficient of variability, or relative precision. The smaller the value the greater the precision. The closer the agreement between duplicates, the higher the precision. No random errors in the measurements; also referred to as reproducibility. The reproducibility of a measurement is high if there is good concordance between repeated measurements.…
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Preservation
Physical or chemical processes which prevent or delay decomposition of food. The keeping of a tissue sample or donor organ in good condition.
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Preference
Expression of a high degree of liking or the choice of one product over another. The act of liking one thing more than another for purely personal reasons.
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Prawn
Term used to describe a large shrimp. The prawn, a crustacean similar to a shrimp, is typically more sizable and possesses a refined taste profile in contrast to its American counterpart. Prawns are more abundant in Europe than in the United States. Similar to shrimps, prawns are initially pale in color when captured, but are…
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Pralines
Cross between a candy and a cookie, with the texture of soft fudge. They are usually very sweet and crammed with pecans. Although pralines are a remarkably simple confection—nothing more than almonds coated with caramelized sugar—they caused a sensation when they were invented at the beginning of the seventeenth century in France: their flavour was…
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Pot roast
To cook large pieces of meat by braising. A section of bovine flesh, frequently derived from the chuck or round regions, possessing a propensity towards rigidity and necessitating prolonged, gradual braising within a covered container, whether atop a stove or within an oven.
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