 Fat Free Salad |
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 Fat Free Salad Dressing: when any food has less than 0.5 grams of fat per serving.
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Fatback: layer of fat along the back of a pig generally used to make lard.
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Fats and Oils: vegetable oils and margarines as the principal ingredient.
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 Fatty Acid |
Fatty acid: organic acid either saturated or unsaturated.
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Fennel: aromatic vegetable similar to celery with a liquorice flavor, its bulb is used raw in salads and the vegetable as seasoning.
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Fermentation: when sugar in the item is converted into alcohol and carbon dioxide by the act of yeast.
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 Fennel |
Fiddlehead: referred either to a young fern or to the top part of immature curled leaves.
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Filberts: cultivated hazelnuts.
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Fillet: a thin boneless cut of meat.
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 Filo |
Filo: layer of dough used to make pastries, pies or casseroles.
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Fining: to add an agent, often gelatine, for clarifying and stabilizing the finished wine.
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Flamed: cooking procedure in which adding alcohol into a hot pan is created flames.
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 Flamed |
Fondant: sugar and water cooked to a point, cooled slightly, and stirred or beaten until make a cream; it is typically used either to fill or to coat cakes, pastries, candies or sweets.
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Food coloring: substance added to any food in order to change its color.
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Food processor: kitchen tool used to chop, dice, puree and slice any kind of foods.
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 Fondant |
Forcemeat: combination of meat, poultry, fish, vegetables or fruit that has been ground, raw or cooked; with bread crumbs and seasoning.
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Fortified wine: wine with extra alcohol, which is most commonly known as brandy.
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Freezer burn: process when frozen food has been dried out due to it has been frozen for a long time, changing the texture and color of the food.
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 Fudge |
French dressing: similar to an American salad dressing, which could be white (Vinaigrette) or red (Vinaigrette with sugar and ketchup).
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Frost: glaze made basically of sugar, butter, egg whites or milk, which is flavoured and cooked. It is used to cover or decorate pastries.
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Fruit butter: paste made of fruit cooked with sugar.
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 Fruit Butter |
Fudge: process of boiling sugar in milk until convert it into its soft-ball stage and then beat it to acquire a cream.
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Fumet: concentration of something, which is added to a sauce in order to enhance the flavor.
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