Cooking Glossary

Cooking Glossary
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Term	Definition
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.
file powder	A standard seasoning of Creole cooking. Made from ground, dried sassafras leaves.
fino	A Spanish sherry, considered to be one of the world's best. Unlike some sherries, fino should not be aged.
fish sauce	An Asian liquid made from fermented, salted fish. Used in many Asian cuisines.
flute	To create decorative patterns in foods, such as pie crust edges, mushroom caps, etc.
focaccia	Italian - a flat round bread brushed with olive oil and sprinkled with salt, then topped with other herbs as the cook desires, then baked.
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