From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. (n.) also rind. The outermost layer, or skin, of a fruit or vegetable. 2. (n.) also baker's peel, pizza peel. A wooden or metal tool with a large, flat, smooth paddle-shaped head and a long handle, used for slipping dough, such as for pizza or bread, into a hot oven, so that the baker doesn't have to reach into it. 3. (v.) to remove the peel or rind of a fruit, using a paring knife or vegetable peeler. See also pare.
