Terms used in cooking and baking
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| show | Mince
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| show | Mull
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| Partly cooking in a boiling salted liquid as in blanching. | show 🗑
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| show | Parchment
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| show | Pressure cooking
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| To slowly or rapidly cook liquids down so that some or most of the water evaporates. | show 🗑
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| A somewhat equal cooked mixture of flour and oil, fat or butter used to thicken liquids. Most roux is made with a little more flour than fat. | show 🗑
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