Paella: Classic Spanish rice meat and seafood dish

Pancetta: Italian cured meat

Papas: Potatoes

Paprika: A seasoning powder made by grinding dried red or bell pepper pods.

Parchment: Greaseproof paper used as a liner for cooking trays.

Parrot Fish: Any of various chiefly tropical marine fish, especially those of the family Scaridae. These fish have brilliant coloring and shaped jaws. "Also called "Pollyfish."

Parsley: A highly peppery herb related to anise, dill, celery, and carrots

Paté: Meat, poultry or seafood which is minced and combined with herbs and other ingredients, cooked in a bain marie and served chilled, it may have a layer of aspic to retain freshness

Paupiettes: Thin slices of meat wrapped around filling.

Pectin: A thickening agent used in the preparation of jams, jellies and preserves.

Perch: Any of a number of spiny-finned freshwater fish found in North America and Europe

Pickerel: A small (between two and three pound) variety of the freshwater pike.

Pickle: A food that has been preserved in vinegar or seasoned brine.

Pico de Gallo: A topping made from fresh tomatoes, onions, and hot peppers.

Pike: A family of fish that includes the pickerel, and the muskellunge. These freshwater fish have long bodies, pointed heads, vicious teeth, and provide a lean, firm, bony flesh. Used in French "quenelles" and the Jewish "gefilte fish."

Pilaf: Style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done

Pina Colada: A tropically flavored alcoholic beverage made with coconut cream, pineapple juice, and rum

Pink Salmon: A lower fat variety of salmon. Also called the "humpback salmon."

Piping bag: utensil used for the application of icing & dough.

Poach: Cooking method using a flavored liquid heated to just under the boiling point.

Pollack: This low to moderate fat fish has firm, white, flesh with a delicate, somewhat sweet flavor. It is often used to make imitation crabmeat. Also known as "Coalfish" or "Saithe," this saltwater fish is a member of the cod family.

Pomfret: This small, high-fat fish has a tender texture and a rich, sweet flavor. Found off the coast of the Atlantic and the Gulf of Mexico, this fish is also called the "butterfish."

Pompano: This saltwater fish is a succulent, fine-textured fish with a mild delicate flavor. This expensive, moderately fatty fish is considered by many experts to be America's finest fish.

Porgy: Also know as "Scup" These saltwater fish are generally lean, and coarse-grained. It is often grilled, poached, and pan-fried.

Port: A fortified Portuguese wine with an alcoholic strength of more than 16.5%.

Potage: French for soup.

Pound: Measuring weight in imperial formal also known # or abbreviated to lb.

Punch: The act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.

Puree: To mince or mash and/or force through a sieve.

Purslane: A garden herb with a reddish green stem, thick leaves, yellow flowers, and a mild acidic fatty flavor