PAK CHOI (pahk-CHOY) - Also called pak choy, bok choy and white mustard cabbage. Pak Choi is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves. It resembles a bunch of wide-stalked celery with long, full leaves. Choose bunches with firm, white stalks topped with crisp, green leaves. Available year-round it should be refrigerated airtight for no more than 3 to 4 days. It can be used raw in salads, in a stir-fry or as a cooked vegetable. Pak Choi is related to but not the same as Chinese Cabbage. .

PALMIER (pahlm-YAY) - Also called Palm Leaves, this crispy delicacy is Puff Pastry dough that has been sprinkled with granulated sugar, folded and rolled several times, then cut into thin strips.Once baked in the oven they are served with coffee or tea or as an accompaniment to a dessert.

PANCETTA (pan-CHEH-tuh) - An Italian bacon that is cured with salt and spices but not smoked. Flavourful, slightly salty pancetta comes in a sausagelike roll. It's used in Italian cooking to flavour sauces, pasta dishes, vegetables and meats. Pancetta can be tightly wrapped and refrigerated for up to 3 weeks, or frozen up to 6 months.

PANNA COTTA (PAH-nah KOH-tah) - Italian for "cooked cream" panna cotta is a light, silky egg custard, which is often flavoured with caramel. Served cold and accompanied typically with fruit or chocolate sauce. .

PARFAIT (par-FAY) - A french parfait is a frozen custard dessert made with egg yolks, sugar, whipped cream and a flavouring such as fruit puree. In french, parfait means "perfect".

PARMESAN (PAR-muh-zahn) - This hard, dry cheese is made from skimmed or partially skimmed cows milk. It has a hard pale-golden rind and a straw coloured interior with a rich, sharp flavour. There are parmesan cheeses made in Argentina, Australia and the USA, but none compare with Italys pre-eminent Parmigiano-Reggiano, with its granular texture that melts in the mouth.

PAVE (pah-VAY) - French for a square or rectangular "paving stone" or "cobblestone." In culinary usage the word refers to: 1. a square-shaped, serving made of meat, fish or poultry.It can also be made as a sweet mousse ; 2.A square or rectangular dessert consisting of several layers of sponge cake filled with buttercream or other filling and coated with frosting .

PAYSAN BRETTON () - The region of Brittany in France where Camembert cheese comes from.

PECAN (PEE-kan) - This native american nut is a member of the hickory family. The buttery-rich kernel is golden-brown on the outside and beige inside.

PESTO (PES-toh) - An uncooked sauce made with fresh basil, garlic, Pine Nuts, Parmesan or Pecorino Cheese and olive oil. The ingredients can either be crushed or finely chopped. This classic, fresh-tasting sauce originated in Genoa, Italy, and although used on a variety of dishes, it is a favorite with pasta.

PETIT FOURS (PEH-tee fohrs) - Various bite sized iced and elaborately decorated cakes. The french also use this term to describe small, fancy biscuits.

PISTACHIO (pih-STAH-shee-oh) - Cultivated in California, Italy, Turkey and Iran, the pistachio has a hard, tan shell that encloses a pale green nut. They have a delicate, subtle flavour that is wonderful either for eating out of hand or for flavouring both sweet and savoury dishes. Pistachio nuts are rich in calcium, thiamine, phosphorus, iron and vitamin A.

PRALINE (PRAH-leen) - A brittle confection made of almonds and caramelised sugar.

PUREE (pyuh-RAY) - A food (usually fruit or vegetable) that is finely mashed to a smooth, thick consistency. Purees can be used as a garnish, served as a side dish or added as a thickener to sauces or soups. The verb to "puree" means to grind or mash food until it's completely smooth. .