Cooking Glossary Home . Contents . Index . Search . Glossary

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

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