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Paner (pan ay) To coat a food with fresh or dry bread crumbs after dipping in an anglaise (see Anglaise) and then cook Panier (pan yay) Basket (1) A frying basket, used with a deep fryer in order to easily plunge foods into and remove them from the hot oil (2) A steam basket,used for placing foods to be steamed(3) Nestling baskets; a frying tool in the form of two ladle-shaped baskets, one slightly smaller than the other, used to form nests of shredded potatoes with which to decorate certain platters Papillote (pa pee yote) (1) Buttered or oiled paper,used to wrap fruits, meats, sh, etc for cooking (2) Paper frill used to decorate the ends of bones of certain poultry and meats.

The conjunction of the attached invariant, the inherited invariant, and the synthesized invariant of a state is called the accumulated invariant A contribution of this chapter is to de ne accumulation formally and to justify it (Section 136) State invariants can be used for verifying a design by testing or by static veri cation The use for testing is conceptually simple: After each transition the accumulated invariant of the target states have to be checked; more precisely, for all leaf states in which the chart ends up, the attached invariant of those states as well as the attached invariant of all their ancestors have to hold To check this at runtime, the evaluation of invariants has to be suf ciently ef cient Here we consider static veri cation and do not impose restrictions on the composition of invariants.

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Parer (pah ray) To trim; to remove the nerves or excess fat from meat or sh, or to remove the damaged or inedible portions of fruit and vegetables before cooking or serving Parfait (par fay) A frozen dessert made of a sweet egg-yolk foam and whipped cream Parfumer (par few may) To avor Passer (pas say) To strain,generally using a strainer or china cap sieve P te (pat) Dough or batter P t (pat tay) Chopped meat, poultry, sh, etc, cooked in a doughToday considered almost synonymous with terrine P tissier (pat tee see ay) Pastry chef P ton (pat tohn) Large square piece of dough (puff pastry, bread) before cooking Paupiette (po pee yet) Thin piece of meat or sh that is stuffed,rolled, tied, and cooked Pav (pa vay) Thick cross-section slices of sh llets Paysanne (pay yee zahn) Vegetables cut into small, thin triangles or squares.

Static veri cation proceeds by generating a number of veri cation conditions from the annotated chart and then showing that these hold The veri cation conditions depend on the de nition of a transition, which in the presence of broadcasting can have different interpretations The interpretation taken here is that all transitions resulting from broadcasts are to be taken simultaneously with the initiating transition, which we call simultaneous broadcasting Thus, if in the chart of Figure 131 the event warm is received when the chart is initially in WarmingUp and Waiting, the transitions on warm and soundOn are taken simultaneously and the invariant of Working is preserved Simultaneous broadcasting can be formalized using parallel composition of statements The B method subsumes an extension of guarded commands by parallel composition [1] A number of approaches de ne statecharts by translation to the B method [9 11,13,15,17,20,24].

Persillade (pear see yahd) A mixture of parsley and chopped garlic P trir (pe trear) To knead; to work a dough Piler (pee lay) To grind (eg,with a mortar and pestle);to make a powder by crushing with a mortar and pestle Pilon (pee lohn) (1) A pestle;a tool used for crushing and grinding(2) The drumstick of a chicken leg Piment (pee mon) Chile pepper Pinc e (pan say) A pinch; small quantity of a dry ingredient measured by pinching with the thumb and index nger Pincer (pan say) To pinch; to use a pastry crimper to crimp the edges of dough before cooking Pintade (pan todd) Guinea fowl Piquer (pee kay) (1) To pick;to lard a piece of meat,using a larding needle, in order to keep the meat from drying out during cooking.

0 0.01 0.1 1.0 (rads/sec) 10 100 1000

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