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Cooking
Glossary
F
Farina:
Cream of wheat.
Fava/broad
beans: Favas as a green
vegetable are popular in Europe.
In Britain and Holland they are called 'broad beans' and grown as a
summer
crop, planted in early spring. In Italy they are planted in fall and
harvested
in January, and also planted in January and eaten in April and May.
They
come in various sizes, but in general they are large and flat.
Feijoa: A
waxy green fruit
about 3" long. Although it is not a guava you may
know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub,
growing to 10-16 ft. It thrives in subtropical regions but is hardy
&
once established will tolerate moderate frosts. They are either eaten
raw
(with or without the skin) or made into jellies, sauces & chutneys.
Filberts:
Also called hazelnuts.
Fillet: Long thin boneless strip of
meat or fish.
Five
spice powder: It is a blend of star
anise, cinnamon, cloves,
fennel & Szechwan pepper. It is used in Chinese cooking.
Flake:
To separate into flaky pieces with
fingers or fork. Usually
used in reference to cooked fish.
Flambé
or Flambe:
A procedure in
which alcohol (ethanol) is added to a hot pan to create a burst of
flames. The word means flamed in French. It is typically done to create
an impressive visual presentation at
a dramatic point in the preparation of a meal. Rum, cognac, or
other flavorful liqueurs are considered ideal.
Flameproof:
Cookware that can be used
directly on a burner or
under a broiler without damage.
Flute:
To seal and make an attractive edge
on a pie by pinching
the dough all around the rim.
Fold In: To cut down through the
center of a batter to the bottom with the edge of a spatula, and to
lift the bottom to the top, repeating until foods are blended properly.
Fondant:
Fondant is the foundation cream out of which
bonbons and various other fancy candies are made. It is also used for
stuffing
dates, taking the place of the pit. While it is not so desirable for
the
centers of chocolate creams as for most of the other candies for which
it is used, it can, of course, be coated with chocolate if desired.
Frost: To cover with icing.
Frying: A method of cooking food in deep fat at a
temperature of 350 to 400 degrees Fahrenheit. Any kind of fat that will
not impart flavor to the food may be used for frying, but the vegetable
oils are preferable to lards and other animal fats,
because they are healthier and they do not burn so easily. Foods cooked
in deep fat will not
absorb large amount of fat nor become very greasy if they are properly
prepared, quickly
fried, and well drained on paper that will absorb any extra fat.
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