Home | Resource Centres | Directory  
 
 
Home > Food and Drink > Cooking > Cooking Glossary > Glossary (P) > Parfait
Choosing and Buying Food
Storing Food
Preparing Food
Cooking Techniques
Recipes
Tools and Equipment
Cooking FAQs
Cooking Glossary
Glossary (A)
Glossary (B)
Glossary (C)
Glossary (D)
Glossary (E)
Glossary (F)
Glossary (G)
Glossary (H)
Glossary (I)
Glossary (J)
Glossary (K)
Glossary (L)
Glossary (M)
Glossary (N)
Glossary (O)
Glossary (P)
Paella
Panada
Panettone
Papillote
Parboil
Parfait
Parmentier
Pass
Pâte
Pâté
Patty
Paupiette
Pavlova
Pavé
Perdrix
Petit Pois
Petits Fours
Pickle
Pilaf
Pintade
Piquante
Piquer
Pith
Pizzaiola
Poach
Potage
Poussin
Printanier
Prove
Provençale
Purée
Glossary (Q)
Glossary (R)
Glossary (S)
Glossary (T)
Glossary (U)
Glossary (V)
Glossary (W)
Glossary (X)
Glossary (Y)
Glossary (Z)

sign up for free membership
Register today for full
access to InterSites ...


Parfait

Origin: French

Frozen dessert made of egg, whipped cream and fruit purée.

Parboil      Parmentier



 
  Home | Directory | About | Advertise | Contact | Site Map

Copyright © 2008 InterSites.co.uk All rights reserved. Privacy | Terms