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extracts Flavorings from various foods, concentrated through evaporation or distillation. Due to their intense flavor, they are added in very small quantities to dishes.
fagioli The Italian word for beans, generally meaning white beans.
fenugreek Fenugreek is a plant native to western Asia. The young leaves are used as an herb and the rock-hard seed pods are ground and used as a spice. It is an important ingredient in curries.
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.
fines herbes A French mixture of finely chopped herbs, traditionally chervil, chives, parsley, and tarragon.
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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