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Cooking definitions and terms beginning with

"F"


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Farce - stuffing.

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; the diner wraps the meat in a flour tortilla and garnishes it with items such as grilled onions, peppers, guacamole, pico de gallo, refried beans, sour cream and salsa; chicken, pork, fish and shellfish (usually shrimp) can be substituted.

Farfalle - Italian for butterfly; used to describe bow-shaped pasta.

Farfel - a soup garnish made of minced noodle dough.

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; the plant's oval, green-brown seeds have prominent ridges, short, hair-like fibers and a weak, anise-like flavor and aroma and are available whole and ground; used in baked goods and savory dishes in Italian and Central European cuisines and to flavor alcoholic beverages.

Fenugreek - an Asiatic herb with a bitter celery-like flavor. Its chief use is in curry powders and stews.

Feta - 1. A soft Greek cheese made from ewe's milk (or occasionally, goat's milk) and pickled in brine; has a white color, crumbly texture and salty, sour, tangy flavor. 2. A soft, white, flaky American feta-style cheese made from cow's milk and stored in brine.

Fettuccine - Italian for small ribbons; used to describe thin, flat ribbons of pasta; sold as straight ribbons or loosely bent and curled.

Fig - a variety of oblong or pear-shaped fruits (Ficus carica) that grow in warm climates; generally, they have a thick, soft skin that is green, yellow, orange or purple, tannish-purple flesh with a sweet flavor and many tiny edible seeds; available fresh or dried.

Filé - powder made of sassafras leaves used to season and thicken foods.

Filet or Fillet - a boneless cut of meat, poultry or fish.

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. It is very tender and sweet, but lacks the flavor of a steak with bone in.

Filo - in Greece, philo is the very flaky, buttery pastry made by layering dough with shortening and rolling it and rerolling it.

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.

Finnochio - also fennel in Florence; an herb with a licorice flavor, used as is celery and in Mediterranean cooking.

Finger Bowls - bowls half-filled with warm water which may be scented with roses or a slice of lemon. Served to diners to rinse their hands in after a course in which the fingers were used to eat (lobsters, oyster, or artichokes, or example).

Fish - any thousands of species of aquatic vertebrates with fins for swimming and gills for breathing, found in saltwater and freshwater worldwide, most are edible; fish are classified by bone structure as flatfish or round fish.

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