|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. |
|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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