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TermDefinition
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..
garbanzo beans Also called chickpeas, these large peas are common in Mediterranean, Indian, and Middle Eastern dishes.
gari Ginger root pickled with sweet vinegar and colored red. Often served with sushi in thin slices. Also known as beni shoga.
ginger The root of the ginger plant is a mainstay in Asian and Indian cuisines, providing a peppery and slightly sweet taste and spicy aroma. Fresh ginger may be found in the produce section and should be peeled and sliced or ground before using. Dried ground ginger (not an appropriate substitute for recipes calling for fresh ginger)has different characteristics and is used in curries, soups and baked goods (i.e. gingerbread and ginger snaps). Ginger can also be found candied, preserved and pickled, each with its own uses.
glycerin, glycerine A colorless, odorless,syrupy liquid made from fats and oils and used to retain moisture and add sweetness to foods. It also helps to prevent sugar crystallization in foods like candy.

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