Paella (Paella Pan): A pan with two handles, or four if very large, in which the dish known by the same name is made.

Paille (Straw Cut Potatoes): Potatoes cut into long julienne strips and fried.

Papa a la huancaína (Papa a la Huancaína): Peruvian dish with a sauce based on cheese and ají (chili pepper).

Pan de jamón (Ham Bread): Traditional Caracas bread, filled with ham, raisins, and olives, preferably made and eaten at Christmas.

Papa Española (Spanish Potato Slices): Potato slices 5mm thick (Spanish Slices).

Papel sulfurizado (Parchment Paper / Baking Paper): Non-stick paper very useful for lining molds.

Papillotte (En Papillote): A form of cooking where the product is wrapped in paper (or foil).

Pasapalo (Appetizer / Snack - Regional): Tapas - canapé - snack. A savory snack served as an appetizer, especially to accompany drinks.

Pepitoria (Pepitoria Stew): A stew of hen or chicken prepared with bacon, hard-boiled egg yolks, and a mince of almonds or hazelnuts.

Parfait (Parfait): A sweet and cold preparation made from eggs beaten with a syrup and a base product.

Pasta (Paste): Food ground to a very fine texture, and slightly moistened to obtain a dense mixture useful for spreading.

Pelotas (Pelotas - Venezuelan Sweet): A Venezuelan sweet in the form of a small bun, made from corn soaked until it begins to ferment. It is then ground and papelón (hardened sugar cane juice) and ginger are added. It is cooked and wrapped in banana leaves and its cooking is completed until it hardens.

Perfumar (To Perfume / To Aromatize): To give a food or preparation an additional perfume (aroma) consistent with its natural aroma, by adding a spice, essence, wine, brandy, etc.

Perico (Perico - Venezuelan Scramble): Scrambled eggs with onion and tomato.

Picar (To Mince / To Chop): To finely chop an item.

Picoroco (Picoroco / Chilean Barnacle): Edible crustacean that lives adhered to rocks on rocky or boulder beaches (Chilean giant barnacle).

Pilaf (Pilaf): A form of cooking cereals where they are sautéed in oil or fat with onion, and then a seasoned broth is added.

Pionono (Pionono / Sponge Roll Dough): A light batter that starts by heating and whipping the egg and sugar mixture to $45^\circ \text{C}$ ($113^\circ \text{F}$), to which flour is then incorporated.

Pisca (Pisca - Venezuelan Andean Soup): A typical soup from the Venezuelan Andes, based on consommé, potatoes, cilantro, and an egg poached in the same consommé.

Pizca (Pizca - Venezuelan Creole Soup): A soup belonging to Venezuelan Creole cuisine, made with potatoes, cheese, milk, and cilantro.

Pisto (Pisto / Spanish Ratatouille): A dish (tapas) based on eggplant and zucchini.

Piure (Piure / Chilean Tunicate): Chilean mollusk (tunicate) with a high iodine content. It has the appearance of rock and reddish flesh.

Pochar (To Poach / To Simmer Gently): To cook food in a liquid, more or less abundant, maintaining a very slight boil (gentle simmer).

Polvorosa (Polvorosa / Crumbly Pastry): A sandy (crumbly) paste made with flour and a lot of fat.

Pozole (Pozole): Mexican national dish, a stew of tender corn with meat, vegetables, and chili; it is eaten with a spoon because it has a lot of broth.

Praliné (Praline): A preparation made from a caramel and nuts.

Procesadora de helado (Ice Cream Maker): A tool that allows ice cream to be made so that it achieves the ideal consistency.

Procesar (To Process / To Blend): To break down and mix ingredients using a food processor.

Punto (Stage / Doneness / Consistency): 1- The correct degree of cooking or seasoning for a preparation. 2- The degree of whipping/beating for an ingredient. 3- The degree of cooking for syrup.

Punto bolita sostenida (Firm-Ball Stage): When a teaspoon of syrup is placed in a cup of very cold water, and when picked up by hand, a ball can be formed that does not deform.

Punto de hilo fuerte (Hard-Thread Stage): When a little syrup is taken with the tip of a spoon, blown on, and then passed between two fingers, a thread forms when separated that does not break.

Punto de pomada (Pomade Consistency / Softened Butter): In butter, this is the point where it is soft but not melted and can be handled, just like an ointment (pomade).

Punto hilo flojo (Soft-Thread Stage): When a drop of syrup is taken between the fingers and blown on, a thread forms when separated that breaks immediately.

Punto letra (Ribbon Stage / Trace): Means achieving an emulsion with eggs and sugar that, when lifted, forms trails (ribbons) that remain without disappearing quickly.

Pyrex (Pyrex): Glass that is especially fire resistant (heat-resistant borosilicate glass).