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F

• Fahrenheit - a temperature scale with 32*F as the freezing point of water and 212*F as its boiling point (to convert to Celsius, subtract 32 from the Fahrenheit, multiply by 5 and divide by 9).
• Fajitas - a Mexican-American dish consisting of strips of skirt steak marinated in lime juice, oil, garlic, red pepper and then grilled;
• Falafel - Deep-fried balls of chickpeas. Popular in the Middle East and North Africa
• Farce - (French Origin) Forcemeat or Stuffing.
• Farci - Stuffed.
• Farfalle - Butterfly (also bow-tie) shaped pasta. Farfalle brighten any meal with their interesting shape.
• Farfel - a soup garnish made of minced noodle dough.
• Farina - Inner portion of coarsely ground hard wheat.
• Fava Beans - Fresh or dried broad beans.
• Fell - a thin, papery tissue found on the outside of the surface of a leg of lamb.
• Fennel - a perennial plant (Foeniculum vulgare) with feathery foliage and tiny flowers;
• Fennel - There are two main uses for this aromatic plant as vegetable and as a herb.
• Fenugreek - an Asiatic herb with a bitter celery-like flavor.
• Feta cheese - A creamy white Greek cheese made from ewe’s and cow’s milk and kept in brine to give a salty flavour.
• Fettuccine - Long, flat pasta meaning "Small Ribbons". Perfect for heavier sauces, like - cheese, meat and tomato sauces.
• Fig - a variety of oblong or pear-shaped fruits (Ficus carica) that grow in warm climates;
• Filé - powder made of sassafras leaves used to season and thicken foods.
• Filet or Fillet - a boneless cut of meat, poultry or fish.
• Fillet - A boned, lean cut of meat, fish or poultry.
• Fillet Mignon - a small cut of beef taken from the end of the fillet, considered by many to be the most elegant steak of all.
• Filo - in Greece, philo is the very flaky, buttery pastry made by layering dough with shortening and rolling it and rerolling it.
• Filo Pastry - Very thin sheets of pastry east European and Middle Eastern dishes.
• Fine - term used for good brandy.
• Finely - very small, as in finely chopped, but not as small as minced.
• Fines Herbes - French, “fine herbs”, usually a mixture of parsley, chives, tarragon, and chervil used to flavor omelets and in casseroles and soups.
• Finger Bowls - bowls half-filled with warm water which may be scented with roses or a slice of lemon.
• Finnan Haddie - Smoked haddock.
• Finnochio - also fennel in Florence; an herb with a licorice flavor, used as is celery and in Mediterranean cooking.
• Fish - any thousands of species of aquatic vertebrates with fins for swimming and gills for breathing, found in saltwater and freshwater worldwide
• Fish Kettle - An oblong or oval pan with a lid and an inner removable grid used for poaching fish.
• Fish Sauce - A pungent, salty liquid made from fresh anchovies that is essential in Thai
• Five-spice powder - A fragrant, pungent, slightly sweet and hot Chinese spice mixture. The blend traditionally includes star anise, cinnamon, Szechuan peppercorns, cloves and fennel.
• Fizz - a sweet effervescent summer drink made of gin and a carbonated beverage.
• Flake - to break off small pieces or layers of food, usually with a fork
• Flaky Pastry - A pastry made of layers that become flakier when cooked.
• Flambe - French term for flamed, food that is ignited with a small amount of liquor poured over, the burning alcohol envelops the dish in flames.
• Flamber - to cover or combine food with heated liquor, then set alight, and serve flaming.
• Flan - in France, a pastry filled with fruit, cream or custard; in Spain, a set custard usually served with a caramel sauce.
• Flatbrod - flat bread of Norwegian origin, it is wafer-thin, and made from whole grain and served with salad, cheese or soup.
• Flautas - Meaning "flute," a taco variation; two corn tortillas are overlapped, filled with meat, cheese, onion, and chile, rolled.
• Flavor - to add seasoning or other ingredients to a food or beverage to improve change or add to the taste.
• Flavoring - an item that adds a new flavor to a food and alters its natural flavors;
• Flip - a sweet drink containing alcohol and eggs. Originally, it was a heated drink but a cold flip is more common today.
• Florentine - A cookie made by cooking butter, sugar, cream, honey, candied fruit (and sometimes nuts) in a saucepan before being baked on a cookie sheet.
• Florets - Individual flower stems of the heads of vegetables like broccoli and cauliflower.
• Flour - 1. Powdery substance of varying degrees of fineness made by milling wheat, corn, rye or other grains or grinding dried vegetables, fruits or nuts .
• Flummery - 1. A sweet soft pudding made of stewed fruit (usually berries) thickened with cornstarch.
• Flute - to make a decorative edge on pastry. Also to cut vegetables, fruit or other foods in a decorative manner.
• Focaccia - This Italian bread begins by being shaped into a large, flat round that is liberally brushed or drizzled with olive oil and sprinkled with salt.
• Foie Gras - an hors d’oeuvres of seasoned livers of geese, duck, chicken, or veal made into a pâté.
• Foil, aluminum foil - a thin pliable sheet of aluminum; easily molded, conducts heat well, can withstand temperature extremes and is impervious to odors, moisture and air; used to cover foods for cooking and storage.
• Fold - To mix ingredients whilst retaining air. Often to incorporate flour or sugar with beaten egg whites.
• Fold in - to mix food without releasing air bubbles by lifting a part of the liquid from the very bottom of the bowl through the rest of the mixture to the top until the foods are blended.
• Fond - A flavoured stock used for making a sauces and soups.
• Fondant - A creamy white substance created by kneading cooked sugar syrup. It is used often as a filling for chocolates, frosting for cakes, petit fours or pastries.
• Fondue - a melted sauce, usually with cheese, served with crisp bread rounds or as a filling.
• Food Mill - A kitchen utensil best described as a mechanical sieve.
• Fool - England is the home of this old-fashioned but delicious dessert made of cooked, pureed fruit that is strained, chilled and folded into whipped cream.
• Forcemeat - finely ground meat often combined with ground vegetables to make a stuffing or combined with stiffly beaten egg whites to make delicate quenelles for poaching and serving with sauce.
• Framboise - a raspberry liqueur with a high alcohol content
• Frangipani - a rich, sweet cream name for a tropical flower with a sweet scent.
• Frappe - (from the French frappe) A simple sugar syrup mixed with fruit or other flavorings and frozen, then processed to a slightly slushy consistency.
• Frappé - a drink whipped with ice to make a thick, frosty consistency.
• Freeze - to subject food to a temperature below 32*F (0*C) so that the moisture in the food solidifies;
• Freezer Paper - a plastic-coated Kraft paper used for wrapping foods for freezing and for general household purposes
• French Dressing - An oil and vinegar cold sauce used to dress salads. Also called vinaigrette.
• French Fry - to cook food in deep hot fat.
• French Toast - American breakfast of sliced bread dipped into beaten eggs and milk and then cooked on top a stove.
• Fresh Masa - A moist dough of ground, dried corn that has been soaked in limewater, then cooked. Used in tamales.
• Fricassee - a stew, usually of poultry or veal.
• Fried - To fry a meat, vegetable, or any other type of friable food in a pan, usually utilizing vegetable oil or shortening.
• Frijoles - Mexican beans.
• Frijoles Refritos - Refried beans.
• Fritter - Meat, fish, fruit or vegetable covered in batter or breadcrumbs and deep-fried.
• Froid - (French Origin) Cold.
• Fromage - French for cheese.
• Fromage Frais - Low-fat, fresh curd cheese
• Frosting - a cooked or uncooked sugar mixture used to cover and decorate cakes, cookies and other foods.
• Fruit Butter - a sweet spread made of fruit cooked to a paste then lightly sweetened
• Frumenty - a popular food in English history, it is a rich, sweet porridge high in vitamins A and B.
• Fumet - A stock used for flavouring sauces, strong-flavoured usually mushroom or fish flavoured.
• Fusilli - Literally means "Twisted Spaghetti". This long, spiraled shaped pasta can be topped with any sauce.

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