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Fabrication / [fab-ri-kay-shuhn]:
The butchering, cutting and trimming of meat, poultry, fish and game (large pieces or whole) into a variety of smaller cuts to prepare them to be cooked.
Falafel / [fuh-lah-fuhl]: A Middle Eastern snack that is also known as ta’amica. It is considered the national dish of Egypt, but is popular throughout the Middle East. They are sold on every corner; from restaurants to side walk stands. A traditional falafel sandwich consists of six ground, deep-fried chickpea balls stuffed into pita bread along with finely cut up tomatoes, cucumbers, and tahini sauce.
Fat / [fat]:
On of the basic nutrients used by the body to provide energy . Fats also carry flavor in food and give a feeling of fullness.
Fennel / [fen-l]:
Fennel is a crisp, aromatic vegetable with a licorice flavor and celery-like texture. the bulb is delicious raw in salads (and great cooked as well), and the feathery fronds can be used as seasoning. The rounder bulbs seem to be more tender than those that are really flat.
Fermentation / [fur-men-tey-shuhn]:
The process of yeast acting to break down sugars into carbon dioxide gas and alcohol, which is essential in bread leavening and beer, wine, and spirit making. Also, the period of rising in yeast.
Flan / [flahn]:
(1) Refers to any type of baked open pastry dish (savory or sweet) cooked within a pastry shell that meets certain criteria.
(2) Flan is an open tart filled with fruit, a cream, or a savory mixture. Is also used to describe a sweet custard dish. A dessert that closest resembles caramel custard. It is made in a "pie shape" of which slices are cut and served. In Spain, the flan is considered the national dessert.
Fleurons / [flur-on]:
Garnishes made from light pastry cut into oval, diamond, or crescent shapes and served with meat, fish, or soup.
Fold / [fohld]:
To gently combine ingredients so as not to release trapped air bubbles. Gently mixing together two items, usually a light, airy mixture with a denser mixture is another reason to fold. Also, the method of rolling, turning, and layering dough over on itself to produce a flaky texture.
Fond / [fond]:
The French term for stock. Also describes the pan drippings remaining after sautéing or roasting food. It is often deglazed and used as a base for sauces.
Fondant / [fon-duhnt]:
A white paste made frrm sugar and liquid, usually water or corn syrup, that has been dissolved, heated and agitated during cooling. Used as a filling and glaze for pastries and confections.
Food Mill / [food-mil]:
A strainer with a crank-operated, curved blade. It is used to purée soft foods while straining.
Frenching / [french·ing]:
The process of cutting and scraping meat from rib bones before cooking.
Fricassée / [frik-uh-see]:
A stew of poultry or other white meat with a white sauce.
Frittata / [frih-TAH-tuh]:
An Italian Omelet that usually has the ingredients mixed with the eggs rather than being folded inside, as with a traditional omelet. It can be flipped or the top can be finished in an oven. An omelet is cooked quickly over moderately high heat and, after folding, has a flat-sided half-oval shape. A frittata is firmer because it's cooked very slowly over low heat, and round because it isn't folded.
Fumet / [fyoo-mit]:
A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics. Fish fumet is the most common type.
Fougasse Bread / [foo-gahs]:
A type of French bread that is formed into a flattened shape with elongated holes, which give the bread the appearance of a ladder or tree limbs. It is made with a basic bread dough or a sourdough of wheat bread flour or all-purpose flour and it is often flavored with olive oil and a bit of sugar. Anise is another traditional ingredient that is sometimes used to provide a distinctive flavor. Fougasse is a popular bread in southern France and is often compared to focaccia bread of Italy.
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