FIESTA(Spanish) Designates a special recipe used
on holidays in Spain.
FILET(French) Designates a French method of
dressing fish, poultry, or meat to exclude bones and
include whole muscle strips. The English term is
FILET CHATEAUBRIANDExtra thick filet
mignon, Russian style, baked in the oven.
FILET MIGNONMay be tenderloin of beef,
mutton, veal, or pork.
FINGER ROLLA bun about 5 inches by 1 inch in
BLEACHED FLOURFlour that has been
treated by a chemical to remove its natural color
and make it white.
BOLTINGSifting of ground grain to remove the
bran and coarse particles.
CLEAR FLOURLower grade and higher ash
content flour remaining after the patent flour
has been separated.
PATENT FLOURThe flour made from
choice, inner portion of the wheat grain.
STRAIGHT FLOURFlour containing all
wheat grain except the bran, termed
STRONG FLOUROne that is suitable for
production of bread of good volume and quality
because of its gas retaining qualities.
WATER ABSORPTIONThe ability of flour to
absorb water. Factors that affect this ability are
age of the flour, moisture content, wheat from
which it is milled, storage conditions, and
FLUFFA mass of beaten egg white, air, and crushed
FOAMMass of beaten egg and sugar, as in sponge
cake before the flour is added.
FOLD INTo combine ingredients very gently with
an up-and-over motion, lifting one ingredient up
through the others.
FONDUEA dish made of melted cheese, butter, eggs,
milk, and bread crumbs. The dish has many
FOOD INFECTIONA foodborne illness that is
obtained from ingesting foods carrying bacteria that
later multiply within the body and produce disease.
FOOD POISONINGFood intoxication. A
foodbome illness contracted through ingesting food
containing some poisonous substance.
FOO YOUNG(Chinese) A dish made with
scrambled eggs or omelet with cut Chinese
vegetables, onions, and meat. Usually, the dish is
served with a sauce.
FORMULAIn baking, a recipe giving ingredients,
amounts to be used, and the method of preparing the
FRANCONIA(German) An ancient German
territory. In culinary sense, means browned, as
whole potatoes browned with roast.
FREEZE DRYINGDrying method where the
product is first frozen and then placed in a vacuum
chamber (freeze dehydration).
Aided by small
controlled inputs of thermal or microwave energy,
the moisture in the product passes directly from the
ice-crystalline state to moisture vapor and is
FRENCH BREADAn unsweetened, crusty bread,
baked in a narrow loaf, and containing little or no
FRENCHINGA method of preparing boneless veal
or pork chops by flattening with a cleaver.
FRICASSEETo cook by braising; usually applied to
poultry or veal cut into pieces.
FRITTERSOriginally a small portion of fruit dipped
in batter and fried. The term now includes plain
fried balls of batter or balls containing chopped
meat, poultry, fruit, or vegetables.
FRIZZLETo cook in a small amount of fat until food
is crisp and curled at the edges; a meat crimped,
frizzed, or curled at the edges, as frizzled dried beef
and scrambled eggs.
FRYTo cook in hot fat. When a small amount of fat
is used, the process is known as panfrying or
sautéing; when food is partially covered by the fat,
shallow frying; and when food is completely
covered, deep-fat frying.
FUMIGANTA gaseous or colloidal substance used
to destroy insects or pests.
FUNGICIDEAn agent that destroys fungi.