Glossary of terms

Puff pastry is a delicate layered dough that creates hundreds of layers during baking, resulting in a crispy, airy structure. It is made by repeatedly folding and rolling dough with layers of butter between each fold. During baking, the butter evaporates and creates the characteristic layers. Puff pastry is used for both savory and sweet dishes such as pastries, turnovers, vol-au-vents, and mille-feuille. It can be bought ready-made chilled or frozen, or prepared at home.

Puffing is a thermal processing technique in which grains or other foods are subjected to high temperature and pressure, causing them to rapidly expand and increase in volume. The most well-known examples are puffed rice and puffed wheat. The process works by rapidly evaporating moisture inside the grain, which expands and develops a light, crispy texture. Puffed foods are used in cereals, granola bars, confectionery, and as healthy snacks. The technique preserves most nutrients of the original ingredient.

Pumpkin is a fruit of the gourd family, cultivated in hundreds of varieties worldwide. The most popular include kabocha (hokkaido), butternut squash, and muscat pumpkin. Pumpkin is used in soups, purees, pies, risotto, and as a side dish. It is rich in beta-carotene, vitamin A, fiber, and potassium.

Punch is a traditional mixed beverage that originated in India and spread to Europe through British sailors. A classic punch consists of five basic components: spirits, citrus juice, sugar, water, and spices. It is served both warm and cold and exists in many variations. Punch is especially popular during the festive season, made with rum, orange juice, and warming spices. In Central European cuisine, punch is also known as a dessert in the form of a punch cake with pink icing.

Purée is a smooth mash prepared by blending or pressing cooked vegetables, fruit, or legumes. The most well-known is mashed potato, but purée is also made from carrots, celeriac, peas, apples, and other ingredients. It is served as a side dish with meat and fish or used as a base for soups and sauces. Butter, cream, or milk is often added during preparation to achieve a creamy consistency. A quality purée should be smooth without lumps and have a well-balanced flavour.

Puri is a puffed Indian flatbread made from wholemeal flour, deep-fried in hot oil until it balloons into a golden sphere. It is served with curry and daal.