 Fahrenheit |
| A temperature scale where 32 degrees is the freezing point of water, and 212 degrees is the boiling point. C=(F-32)*5/9. |
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| Farfle |
| Grated egg noodle dough used in soups. Can refer simply to food that has broken into small pieces. |
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| Farina |
| The coarsely ground inner portion of hard wheat |
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| Farmer Cheese |
| A form of cottage cheese, pressed to remove most of the liquid. Dry farmer cheese is firm enough to slice or crumble, and may be eaten as is or used in cooking. |
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| Fatback |
| Fat from the back of a pig. Fatback is often confused with salt pork, which comes from the belly or sides of a pig. Fatback may be used to make lard or cracklings, as well as for seasoning. Fresh fatback may be refrigerated for up to a week, or up to a month if cured. |
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| Fennel |
| A plant that has fine foliage and celery-like stalks and a large base. The plant has a light, anise like flavor. |
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| Fenugreek |
| It 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. |
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| 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. |
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| Fettuccini |
| Wide (about 3/8 inch), flat pasta noodes. |
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| Fiber |
| The portion of plant foods that cannot be digested. |
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| Fig |
| A fruit originating in Africa, Asia, and southern Europe, now cultivated world wide. Many varieties. High in iron, calcium, and phosphorus. |
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| Fillet |
| A boneless piece of meat or fish. Also spelled filet (French). |
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| Fish sauce |
| An Asian liquid made from fermented, salted fish. Used in many Asian cuisines. |
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| Flake |
| To use a fork or other utensil to break off pieces or layers of food. |
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| Flan |
| A round pastry tart with sweet or savory filling, or a Spanish baked custard. |
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| Flank Steak |
| A long, fibrous cut of beef, which comes from an animal's lower hindquarters. Flank steak is usually tenderized by marinating, then broiled or grilled and cut thinly across the grain. |
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| Florentine |
| A butter, cream, and fruit cookie, one side is often coated with chocolate. Also may refer to dishes presented on spinach and topped with Mornay sauce. |
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| Flute |
| To press a scalloped or decorative design into the edge of a piecrust. |
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| Fold |
| To mix, using a motion beginning vertically down through the mixture, continuing across the bottom of the bowl and ending with an upward and over movement |
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| Fondant |
| An icing made by boiling sugar and water to the point of crystallization then whipping it into a creamy mass |
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| Fondue |
| A style of preparing foods which involves dipping vegetables, meats, breads into various heated sauces |
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| Forcemeat |
| Meat or fish ground very fine and highly seasoned and used for stuffing meat and fish |
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| Francaise |
| In the French style |
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| Frappe |
| Frozen or partly frozen to the consistency of mush for dessert items |
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| French Fry |
| To deep-fry food, such as strips of potatoes. |
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| French Toast |
| Bread dipped in a batter of eggs and milk and fried till golden brown on both sides |
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| Frenched |
| To scrape meat and fat from bones of meat, generally associated with lamb chops or veal rib chops |
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| Fricassee |
| To cook or stew pieces of sauteed meat in a sauce, usually with vegetables. Wine is often used as a flavoring. |
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| Fritter |
| A sweet or savory deep-fried cake. A fritter may incorporate food into the batter or single pieces of food may be dipped in batter. |
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| Frizzle |
| To fry thin slices of meat or other food until the edges curl. |
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| Fromage |
| French word for cheese. |
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| Frost |
| To apply sugar, frosting, glaze, or icing to fruit, cake, or other food. |
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| Frosting |
| A sugar mixture used on cakes, cookies, pastries, and other baked foods. Also called icing. |
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| Fry |
| To cook food in fat over moderate to high heat. |
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| Fry Bread |
| A thin, fried bread made from flour, water or milk, and salt. Fry bread is a traditional bread of many Southwest Native Americans. |
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| Fryer |
| A size classification for chicken. A fryer is from 9 to 12 weeks old and weighs from 3 to 4 pounds. |
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| Fudge |
| A semisoft candy usually made with sugar, butter, milk or cream, corn syrup, and flavorings. |
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| Fumet |
| A stock of fish, meat, or game reduced with wine until concentrated |
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