|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. |
|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. |
|guinness stout ||A brand of of strong dark beer which originated in the British Isles.
It is made with dark-roasted barley and is more fragrant of hops than other types of beer. |
|half and half ||A blend of light cream and milk, which produces
a cream with about 12% milk fat. |
|haricot vert ||Haricot vert is a fancy name for green beans or string beans. |
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