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OPQR

soup
Pare, peel, reduce, etc.

P

Pan-fry:

Rapidly cook food in fat in a skillet.

Pare:

Remove inedible or unpresentable parts from food.

Peel:

Remove unuseable or inedible parts from a fruit or vegetable.

Perfume:

Give additional flavour or aroma to a dish by adding an essence, a condiment, spice, alcohol, wine, or other.

Poach

Cook food in liquid at a temperature just below boiling point.

Pound:

Reduce food to fragments, paste, or powder by crushing or puréeing with a pestle.

Preserve:

  • Meat and poultry: store food in its cooking fat, especially goose, duck, turkey, or pork. The resulting product is often described by its French term, confit. 
  • Fruit: store by coating in sugar or macerating in alcohol. 
  •  Vegetables: preserve in vinegar, such as pickles and capers.

Press:

Place pressure on a food to extract the liquid. Garlic: reduce garlic to pulp using a garlic press.

Prick:

Pierce many small holes in a piecrust using a fork or a roller docker.

R

Reduce

Evaporate liquid or a sauce over high heat to thicken it and concentrate the flavour.

Remonter:

Redonner de l’homogénéité à une sauce émulsionnée qui a tournée en ajoutant un peu de jaune d’œuf ou d’eau.

Rinse:

Pass food quickly under running water to clean or cool it.

Rise:

Increase in volume.

Roast:

Cook food, often brushed with fat, using direct, intense heat or radiant oven heat.

Roll out:

Flatten dough (pie dough, puff pastry, cookie dough, etc.) to the desired thickness using a rolling pin.

Rub:

Rub: coat meat with spices or herbs by rubbing in (e.g., herb-rubbed steak).

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References:

ARCHAMBEAULT, A., CORBEIL, J.-C., La cuisine au fil des mots, Montréal, Les Éditions Québec Amérique inc., 1997.

L’ACADÉMIE CULINAIRE, Pour le plaisir de cuisiner, Montréal, Novem Communications inc., 2005.

LAROUSSE, Le grand Larousse gastronomique, Paris, Les Éditions Larousse, 2007.