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Cooking Dictionary
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F
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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; often used as a test for doneness when cooking
fish.
Flambe - to flame, using alcohol as the burning agent;
flame causes caramelization, enhancing flavor.
Flamber - to cover or combine food with heated liquor,
then set alight, and serve flaming. It also means to singe. Heating
the liquor first is the secret to keeping the flame going.
Flan - in France, a pastry filled with fruit, cream
or custard; in Spain, a set custard usually served with a caramel
sauce.
Flapjacks - in the United States and Canada a
another name for pancakes,
griddlecakes and hotcakes. In England and Scotland, a name for
drop scones.
Flatbrod - flat bread of Norwegian origin, it is wafer-thin,
and made from whole grain and served with salad, cheese or soup.
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; flavorings include herbs,
spices, vinegars and other condiments.
Flip - a sweet drink containing alcohol and eggs. Originally,
it was a heated drink but a cold flip is more common today.
Florets - the small, closely-clustered "flowering"
part of a food, such as broccoli or cauliflower.
Florentine - food set on a bed of cooked spinach
and usually covered with a cream sauce and baked. From Florence,
Italy.
Flour - 1. Powdery substance of varying degrees of fineness
made by milling wheat, corn, rye or other grains or grinding
dried vegetables (ex. mushrooms), fruits (ex. plantains) or nuts
(ex. chestnuts). 2. To coat with flour.
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