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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| There are 19 entries. | ||
| Pages: 1 |
| Image | Term | Definition |
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Feijoada Completa | A Brazilian dish, very similar to the French cassoulet, made with black beans. Sausage, bacon, ham and various cuts of pork are cooked together along [...] Learn more |
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Ficelle | The French word for string, used in cooking to describe foods that have been tied to a string and cooked in a broth. This was a practice used in villa[...] Learn more |
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Ficelle Bread | Ficelle is a French term meaning «string» and it is prepared with the same type of dough as a baguette. The dough is usually made from bread flour o[...] Learn more |
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Filet | Refers to a cut of boneless meat that varies in specific meaning depending on the type of meat being served. For example, a beef filet is a tenderl[...] |
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Fish paste | Is a pureed fish blended with a binding agent, molded into the desired shape, and then steamed. When cool, it is firm and approximately the same [...] |
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Fleuron | A small crescent shaped pastry made from puffed dough and used to garnish fish dishes and soups.[...] Learn more |
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Flute | Is a technique for creating a decorative pattern on the top of a bottom mushroom with a paring knife. Mushrooms are commonly fluted. [...]Learn more |
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Fold | A technique for gently combining two ingredients together, using a bottom-to-top motion with a spoon or scraper[...] Learn more |
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Folding | A method of blending ingredients together in the same bowl by gently incorporating them into one another with a spoon or other implement, as oppose[...] |
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Fondue | Several different types of fondue exist, the most notable of which is cheese fondue. This is a Swiss specialty in which cheese is melted along wi[...] |
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Fougasse | A flat bread from France, once served with sugar and orange water. Now, it is more commonly eaten with savory dishes. In this case, the dough is brush[...] Learn more |
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Four (au) | To bake in the oven.[...] Learn more |
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Frappe | Refer to a mixture of fruit or juices frozen to a mush, but not solid. Also a cordial or liqueur poured over cracked ice.[...] Learn more |
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French | Of lamb chops, to trim away the meat from the end of the bone. Of beef tenderloin, to flatten with a cleaver. Of green beans, to cut lengthwise into t[...] Learn more |
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Fricassée | A stew prepared without the initial browning of the meat. Though chicken is most commonly used in this type of stew, fish, vegetables and other meats [...] Learn more |
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Frittata | An Italian open-faced omelette.[...] Learn more |
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Fritto Misto | An Italian platter displaying different fried foods, similar to a Japanese tempura platter. A mixture of vegetables, meat and fish are dipped into a l[...] Learn more |
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Frost | Refer to spread icing or frosting over a cake, cookies or other foods.[...] Learn more |
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Fumet | Consists of a cooking stock reduced to create a condensed mixture with a strong flavor. Stocks and sauces that need additional aroma or depth are o[...] |