1/2 bay leaf, 1 or 2 sprigs dry thyme tied together in small bundle added to cooking stew, sauce, other foods. Also called Bouquet garni. Farce Forcemeat; stuffing Fat Butter, margarine, lard, vegetable shortening, rendered drippings from meats, also fatty sections of meats. Fennel Seed Dried seed of fennel plant, also of parsley family. Seed has licorice-like flavor similar to anise. Sold whole and ground. Used in making Italian pastries, breads, and rolls. Used in pickles, and in seasoning soups, salads, sauces. Fenugreek Seed Seed of plant of pea family. Pleasantly bitter with flavor something like burnt sugar. Sold whole and ground. Used in chutney, imitation maple extract, and various spice blends. File powder Ground root used by Southern Indians and Creoles in fish and meat stews and soups. Fillet To remove the bone from meat, fish, etc. Also the boneless strips of meat or fish. Filter To strain liquid through several thicknesses of cheesecloth or a special paper filter. Fines herbes Mixture of chopped fresh or dried herbs, such as parsley, chives, basil. Flake To separate chunks of fish, other foods, lightly into thin pieces with fork. Flambe To cover warm food with warmed brandy, rum or liqueur of high alcohol content, to ignite and serve flaming (plum pudding, cherries jubilee). Blaze. Foie gras Goose-liver pate. Flan Custard baked in caramel-coated cups or casserole. Fold To lift mixture with spoon in an overlapping motion from one side of bowl to the other. Fold in To incorporate one mixture into another by blending with a spoon, using an up-and-over motion. Fondue (a) A baked dish similar to cheese souffle with bread crumbs add. (b) Swiss cheese melted with wine in a chafing dish. Forcemeat Seasoned stuffing, finely minced, pounded, ground or combined in mixer or cooked separately and served as garnish. Frappe French for frozen. Also a cordial served over cracked or shaved ice, or other beverage shaken with or poured over shaved ice. Also lightly frozen fruit or vegetable juice, to be served as appetizer. Freeze To chill in freezing compatment until soild. French fry To cook in deep hot fat until brown and crisp. Fricassee To cook meat or fowl, cut into pieces, in liquid, slightly more than braising. This is usually chicken or veal stewed in cream sauce, with seasoning and white wine added, or in brown sauce or stock. Fritters Batter-dipped, French-fried food. Frizzle To fry in hot fat until edges curl: frizzled chipped beef. Frost To cover cake with icing. To coat rim of glass by dipping it in orange juice or other liquid, then into sugar. Fry To cook in hot fat or oil in frying pan. Fry, Shallow Fat To cook in a small amount of fat on top of stove. (also called saute or pan-fry.) Fumet concentrated fish or meat stock. |
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