Tuesday, 1 November 2011

COOKING TERMS – F

COOKING TERMS – F

Faggot – A ball of coarsley minced liver and pork mixed with herbs, onion and breadcrumbs usually wrapped in crepine. Typically served in a thickened gravy with onions and mushy peas! There are many regional variations on the recipe, especialyy in the U.K.
Farce – The french term for stuffing/forcemeat.
Fatback – Fat from the back of a pig. Fatback is often confused with salt pork, which comes from the belly or sides of a pig. Fatback may be used to make lard or cracklings, as well as for seasoning. Fresh fatback may be refrigerated for up to a week, or up to a month if cured.
Fécule – Fine potato flour.
Fenugreek - is an aromatic Mediterranean plant whose seed is used in the west mainly as part of curry powder and which is traditionally used in Africa to fatten women.
Fermentation – The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fillet – A boneless piece of meat or fish. Also spelled filet (French).
Fines Herbes – A mixture of finely chopped herbs, usually including (but not limited to) chervil, chives, parsley, and tarragon.
Five Spice Powder – A Chinese seasoning. Five spice powder contains equal amounts of cinnamon, cloves, ground star anise, fennel, andSzechuan peppercorns.
Flake – To use a fork or other utensil to break off pieces or layers of food.
Flambé – To pour brandy or liqueur over food, warm and ignite.
Flan – A round pastry tart with sweet or savory filling, or a Spanish baked custard.
Flank Steak – A long, fibrous cut of beef which comes from an animal’s lower hindquarters. Flank steak is usually tenderized by marinating, then broiled or grilled and cut thinly across the grain.
Florentine – A butter, cream, and fruit cookie, one side is often coated with chocolate. Also may refer to dishes presented on a spinach and topped with Mornay sauce.
Flour – (verb) To lightly sprinkle or coat with flour.
Flute – To press a scalloped or decorative design into the edge of a pie crust.
Foaming - The process of whipping eggs, with or without sugar, to incorporate air.
Fold – To incorporate a light mixture with a heavy mixture, such as beaten egg whites into batter or custard. The lighter mixture is placed on the heavier mixture, and a spatula is used to gently cut down and through the lighter mixture to the bottom of the bowl then up again. This procedure gently turns the mixtures over on top of each other, and is repeated until the two mixtures are combined.
Fondant – A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals. the mixture is of sugar, water, and cream of tartar, cooked to the soft-ball stage, then beaten and kneaded. Fondant is used as a filling for candy or for decorating cakes.
Fool – A dessert made of fruit purée which is sieved, sweetened and chilled, shortly before serving double its volume of whipped cream is folded into it.
Forcemeat – more commonly called stuffing. A mixture of raw or cooked ingredients, chopped or minced or ground, used to stuff eggs, fish, poultry, game, meat vegetables or pasta. The three main types of forcemeat are those made with meat, game or poultry, those made with fish, those made with vegetables.
Formaggio – Italian word for cheese.
Frangipane - A type of almond-flavored cream. a pastry cream or sponge like filling made with ground almonds or macaroons. Used in Bakewell and other tarts.
Freezer Burn – A loss of moisture in foods when improperly wrapped before freezing. Freezer burn affects both the texture and flavor of food, and is evidenced by dry patches which may be whitish or grayish in color.
French Fry – To deep-fry food, such as strips of potatoes.
French Pastry –  A variety of small fancy cakes and other pastries, usually in single-portion sizes.
Fricassee – To cook or stew pieces of sauteed meat in a sauce, usually with vegetables. Wine is often used as a flavoring.
Frittata – An Italian dish made of eggs and other ingredients. Similar to an omelet, but the ingredients are combined with the eggs rather than folded into the center.
Fritter – A sweet or savory deep-fried cake. A fritter may incorporate food into the batter or single pieces of food may be dipped in batter. A deep-fried item made of or coated with a batter or dough.
Frizzle – To fry thin slices of meat or other food until the edges curl.
Fromage – French word for cheese.
Frost – To apply sugar, frosting, glaze, or icing to fruit, cake, or other food.
Frosting – A sugar mixture used on cakes, cookies, pastries, and other baked foods. Also called icing.
Fry – To cook food in fat over moderate to high heat.
Fry Bread – A thin, fried bread made from flour, water or milk, and salt. Fry bread is a traditional bread of many Southwest Native Americans.
Fryer – A size classification for chicken. A fryer is from 9 to 12 weeks old and weighs from 3 to 4 pounds.
Fudge – A semisoft candy usually made with sugar, butter, milk or cream, corn syrup, and flavorings.

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