|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. |
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