|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
|fig ||A fruit originating in Africa, Asia, and
southern Europe, now cultivated world wide.
Many varieties. High in iron, calcium, and
|fines herbes ||A French mixture of finely chopped herbs,
traditionally chervil, chives, parsley, and
|firm ball stage ||A stage of candy cooking of 244 to 248 degrees F.
At this temperature, a drop of syrup into cold
water will form a firm ball. |
|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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