Faggot:
A blend of herbs and spices contained in a pouch (cheesecloth)
used in stews, soups and sauces.
Farce:
To stuff meat, fish, poultry with forcemeat or rice.
Farina:
Coarsely ground wheat.
Farina:
Inner portion of coarsely ground hard wheat
Farfalle:
Butterfly shaped pasta
Fathead:
A saltwater fish belonging to the wrasse family. Also called
"California sheepshead." Its meat is white, tender,
and lean.
Fennel:
An aromatic plant from the carrot family.
Fennelseed:
Aromatic and sweet, somewhat minty, and often fermented.
Fermentation:
The chemical decomposition of an organic compound.
Filépowder:
Dried sassafras leaves used as a thickening agent, also known
as gumbo filé.
Filbert:
This nut is also known as the "hazelnut" or "cobnut."
Finnan
Haddie: A world-famous smoked haddock from Scotland.
Finnochio:
A variety of fennel that is eaten raw and in salads
Flambé:
To add alcohol or liqueur to food for flavoring and ignite it
to cook off the alcohol content.
Flan:
A round pastry tart that contains either a sweet (custard or
fruit) filling or a savory (vegetable, meat, or savory custard)
filling.
Flatfish:
Fish that have a flat body with both eyes located on the upper
side. Flatfish swim "sideways" and include "flounder,"
"halibut," and "sole."
Fleurons:
Small pastry garnishes.
Flounder:
A fine-textured flatfish prized for its delicate flavor. Some
of the more popular varieties include "Fab," "English
Sole," and "Plaice."
Flying
Fish: This fish, a delicacy in the West Indies and
Japan, gains speed underwater then leaves the water except for
the lower lobe of its tail. It then vigorously beats its tail,
extends its ventral fins and can fly 1,000 feet or more.
Fold:
Gentle mixing technique using a circular motion with a spatula.
Fondant:
This is a mixture of sugar, water, and cream of tartar cooked
to the "soft-ball" stage. This mixture is cooled,
then beaten and kneaded until pliable. Used both as a candy
and as an icing.
Frankfurter:
A smoked and seasoned precooked sausage that is also called
the "hot dog," "wiener," and "frank."
These sausages, which can be made from beef, pork, chicken,
or turkey, are America's most popular sausage.
Frappe:
Partly frozen syrups or creams etc.
Fricassee:
To cut meat, seafood, and poultry into small pieces and braise.
Frittata:
An opened face omelet.
Fritters:
Food that is dipped in a batter and deep-fried, these foods
may be meat, fish, poultry or vegetables.
Frogs
Legs: The tender, faintly sweet white meat from the
hind legs of frogs. Because of their delicate flavor, they should
be cooked briefly without too many seasonings.
Frogfish:
This large low-fat, firm-textured salt-water fish has a mild,
sweet flavor that compares with lobster. Also called "angler
fish," "monkfish," or "goosefish."
Fructose:
A natural byproduct of fruits and honey.
Fugu:
Japanese for globefish, puffer, swellfish
Fuka:
Japanese for large shark
Fuki:
Japanese for butterbur
Fukusazushi:
Sushi rapped with thin omelet
Fumet:
A concentrated stock added to sauces.
Funa:
Japanese for crucian (carp)
Funazushi:
Crucian carp sushi
Furoku:
Japanese for addendum
