Cooking definitions and terms beginning with
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.
Flute - to make a decorative edge on pastry. Also to cut vegetables, fruit or other foods in a decorative manner. Also a long loaf of French bread.
Flummery - 1. A sweet soft pudding made of stewed fruit (usually berries) thickened with cornstarch. 2. Old-time British flummeries were made by cooking oatmeal until smooth and gelatinous; sweetener and milk were sometimes added. In the 18th century, the dish became a gelatin-thickened, cream- or milk-based dessert, flavored generously with sherry or Madeira.
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. Slits cut into the dough's surface may be stuffed with fresh rosemary before the bread is baked. Focaccia can be eaten as a snack, or served as an accompaniment to soups or salads.
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 gently combine one ingredient with another ingredient (as in folding dry ingredients into moist ingredients) by using two motions, cutting vertically through the mixture with a spoon or spatula and gently turning the ingredients over on top of each other, rotating the bowl 1/4 turn with each stroke. The term often is used in instructions relating to whipped cream and beaten egg whites.
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