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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 evaporated milk Canned milk with about 60% of the water removed. It can be used as a substitute for cream, or mixed with water to substitute for milk. The flavor is somewhat sweeter than either cream or milk, however. 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. 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. flambe A dramatic step in cooking where liquor is added to food, warmed, then ignited. Flours All purpose flour is a blend of high- and low-gluten wheat flours, and is used for general purpose baking. Bread flour is primarily made from high-gluten hard wheat flour. Cake flour is a finely textured, low gluten soft wheat flour. Flours come in bleached and unbleached varieties. Generally these are interchangable, but bread bakers usually prefer unbleached. fold (to) to gently mix ingredients with a down,under,up,and over motion so as not to eliminate the air that has been incorporated into beaten eggwhites or whipped cream, for example.. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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