Benders'dictionary of nutrition and food technology

359pastrami Middle European (especially Rumanian-Jewish);smoked and seasoned beef (now also made from turkey). Knownin Canada as smoked beef.pastry Baked dough of flour, fat and water. Six basic types: shortcrustin which the fat is rubbed into the flour; suet crust in whichchopped suet is mixed with the flour; puff and flaky, in which thefat is rolled into the dough; hotwater crust and choux, in whichthe fat is melted in hot water before being added to the flour(choux pastry also contains eggs and is whisked to a paste beforecooking). phyllo pastry is made from flour and water only. Suetpastry is raised using baking powder or self-raising flour; puff andflaky and choux pastry are raised by the steam trapped betweenlayers of dough.pâte French for paste; used for pastry, dough or batter, also forpasta.pâté French for any savoury pie, now used almost exclusively tomean a savoury paste of liver, meat, fish or vegetables.patent flour See flour, extraction rate.pathogen Bacterium or other micro-organism that causes disease,as opposed to commensal or symbiotic organisms.patty Small savoury pie, normally made with shortcrust pastry;also (in the USA) small cakes of minced meat or poultry, likecroquettes but not dipped in breadcrumbs before cooking.patulin Broad-spectrum antibiotic, but also a carcinogenic andteratogenic mycotoxin, produced by Byssochlamys nivea, Penicilliumand Aspergillus spp.; P. expansum is the most importantbecause it is a common cause of storage rot in fruit. Inactivatedby alcoholic fermentation, pasteurisation or treatment withsulphur dioxide.patum peperium See gentleman’s relish.paua See abalone.paunching Removing the entrails of rabbit, hare, etc.paupiette Small thinly cut piece of meat wrapped round a fillingof forcemeat and braised.pavlova Australian; meringue cake topped with fruit and whippedcream; created in honour of the Russian ballerina Anna Pavlovaon her visit to Australia in the 1920s.pawpaw (papaya) Large green or yellow fruit of the tropical treeCarica papaya, widely grown in all tropical regions. The sourceof the proteolytic enzyme papain.Composition/100 g: (edible portion 67%) water 88.8 g, 163 kJ(39 kcal), protein 0.6 g, fat 0.1 g, carbohydrate 9.8 g (5.9 g sugars),fibre 1.8g, ash 0.6g, Ca 24mg, Fe 0.1mg, Mg 10mg, P 5mg, K257mg, Na 3mg, Zn 0.1mg, Se 0.6µg, vitamin A 55µg RE(1112µg carotenoids), E 0.7 mg, K 2.6 mg, B 1 0.03 mg, B 2 0.03 mg,