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TermDefinition
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.
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.
glucose A type of sugar used in commercial candies and frosting, baked good, soft drinks and other processed foods because it doesn't crystallize easily. also call dextroglucose or dextrose, check in a store that has a large cake decorating section or offers cake decorating classes.

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