| Term | Definition
|
|---|
| fajitas | A Mexican dish of marinated meat fried with
onions and peppers, cut into strips, and served
with tortillas.
|
| farfel | Grated egg noodle dough used in soups. Can refer
simply to food that has broken into small pieces.
|
| Farmers Cheese | Another name for cottage cheese, pot cheese, clabber cheese,or Schmierkaese. These are considered unripened soft cheeses made pasteurized milk and kept at temperatures between 70 and 100 degrees until the milk is clabbered and separates into curds and whey. For detailed instructions on making these cheeses you may consult versions of Irma Rombauer's Joy of Cooking through at least 1964.
|
| fava bean | A bean the looks like a large lima bean, popular
in Mediterranean and Middle Eastern cooking.
They have a tough skin that can be removed
by blanching.
|
| 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.
|
| 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.
|
| Jane's Krazy Mixed-Up Salt | Jane's Krazy Mixed-up Seasonings including Original Mixed-Up Salt. Distributed by Flavor Delite, Inc. in Richburg, SC. Phone 1-800-257-6174 EX 225. It is primarily a coarse ground salt most noticably flavored with onion and garlic powders but also contains some anonymous spices. Found with the other spices and herbs in our local Safeway supermarket right between the Lawry's seasonings and the Shilling-McCormick stuff. $3.49 for 9.5 oz.
|
| Kirsch | Kirsch or kirschwasser is an unsweetened distillate (liqueur) of fermented cherries having the flavor of fermented cherries and brandy.
|
| margarine | a butter substitute that is a blend of hydrogenated vegetable oils and other ingredients, as emulsifiers and vitamins.
Also known as oleo in some areas.
|
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