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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 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. 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. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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