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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition Fahrenheit A temperature scale where 32 degrees is the freezing point of water, and 212 degrees is the boiling point. C=(F-32)*5/9. fajitas A Mexican dish of marinated meat fried with onions and peppers, cut into strips, and served with tortillas. farfel Grated egg noodle dough used in soups. Can refer simply to food that has broken into small pieces. Farmers Cheese Another name for cottage cheese, pot cheese, clabber cheese,or Schmierkaese. These are considered unripened soft cheeses made pasteurized milk and kept at temperatures between 70 and 100 degrees until the milk is clabbered and separates into curds and whey. For detailed instructions on making these cheeses you may consult versions of Irma Rombauer's Joy of Cooking through at least 1964. fava bean A bean the looks like a large lima bean, popular in Mediterranean and Middle Eastern cooking. They have a tough skin that can be removed by blanching. fennel A plant that has fine foliage and celery-like stalks and a large base. The plant has a light, anise like flavor. fermentation A chemical change in foods, such as wine, cheese, and yogurt. The change is caused by bacteria or yeasts which produce the enzymes that cause the fermentation process. fettuccini Wide (about 3/8 inch), flat pasta noodes. fiber The portion of plant foods that cannot be digested. fig A fruit originating in Africa, Asia, and southern Europe, now cultivated world wide. Many varieties. High in iron, calcium, and phosphorus. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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