|fennel ||A plant that has fine foliage and celery-like
stalks and a large base. The plant has a light,
anise like flavor. |
|fenugreek ||Fenugreek is a plant native to western Asia. The young leaves are used as an herb and the rock-hard seed pods are ground and used as a spice. It is an important ingredient in curries. |
|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
|file powder ||A standard seasoning of Creole cooking. Made from
ground, dried sassafras leaves. |
|fines herbes ||A French mixture of finely chopped herbs,
traditionally chervil, chives, parsley, and
|fino ||A Spanish sherry, considered to be one of the
world's best. Unlike some sherries, fino
should not be aged. |
|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. |
|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. |
|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. |
|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. |
|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. |