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- Farce
- Forcemeat or stuffing, from the Latin word farcire , to fill, to stuff. From this is derived the word farcimen , the sausage. A farce need not necessarily contain meat, though the English translation makes the presence of meat essential.
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- Fennel
- An aromatic plant with yellow flowers whose leaves and seeds are used for giving a special taste to food. There are several species of this plant. That found in India (Fœniculum vulgare) is cultivated for its sweet, warm, and aromatic flavor.
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- Fermentation
- A chemical change included in a solution by a ferment such as yeast. Many low forms of life, such as bacteria, can induce fermentative changes in various liquids. Beer, wine, alcohol and vinegar are classed as fermented products.
Fermentation is often used in the preservation of vegetables in order to produce lactic acid which is has natural food preservating properties.
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- Fig
- The fruit of the ficus carica. In the unripe state, figs contain a bitter juice, which is replaced with a sweet matter when they are ripe. In favorable seasons some fig trees yield enormous quantities of fruit. The Smyrna figs are considered the finest. Used fresh for compôte, and dried as dessert or in puddings.
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- Flan
- A round flat pie made of pastry or cake with the filling of fruit, cheese, etc., not covered over but left open.
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- Flounder
- A small flat sea-fish of delicate flavor, found in the North Sea.
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- Flour
- Flour consists of crushed or decorticated grain reduced to powder. Wheaten flour is made from wheat, cornflour from maize or Indian corn, rice flour from rice. Barley, oats, and maize yield flour deficient in gluten, which, therefore, cannot be made into upright loaves. There is a now prevailing demand for fine white flour, but this is obtained at the cost of losing some of the more valuable parts of the corn, from the darker parts of the wheat contain a large proportion of indispensable nourishing substances.
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- Foie-Gras
- Fat goose liver.
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- Fold
- To use a spoon or spatula in a repeated cut-downward-and-turn-over motion through an air-lightened mixture, such as stiffly beaten egg whites or whipped cream, the goal being to combine ingredients without diminishing the volume of air and lightness in the mixture.
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- Fondant
- Sugar boiled with water and stirred to a heavy paste. It is used for the icing of cake or the making of French candies.
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- Fondue
- A dish made with melted cheese, its origins from Switzerland, into which pieces of bread are dipped. A cheese savory.
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- Fondue
- Cheese and eggs, cooked together.
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- Forcemeat
- Farce, pounded or finely minced meat, etc., for stuffing meat or birds. The word is also applied to veal stuffing, which usually consists of suet, parsley, etc. Sage and onion, oyster, chestnut, and truffle stuffings are also included under this name.
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- Frappe
- A frozen drink, normally blended until foamy. A thick milk shake.
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- French Dressing
- Combine 1/2 teaspoon each of salt and pepper with one tablespoon of freshly squeezed lemon juice or red wine vinegar in a blender. While the blender is running, gradually drizzle through the top opening three tablespoons of extra virgin olive oil. Optionally, 1/2 teaspoon prepared mustard may be added, or a peeled clove of garlic or shallot, or a pinch of any herbs desired, such as thyme, basil or oregano; fresh herbs impart the most flavor. This dressing may be refrigerated overnight, but it is best when served at room temperature, freshly made, and tossed over baby salad greens.
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- Fresh Fish
- You can know when fish at the supermarket is truly fresh by observing whether the gills are a bright red and the eyes are full and clear. The whole fish should be firm and shiny. If the gills are a pale pink, the eyes sunken and cloudy, the flesh flabby, the fish have not been recently caught. Fresh fish should have only the briny scent of the ocean.
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- Fritter
- Anything dipped in batter, crumbed, or egged, and fried.
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- Fry
- A cooking process by immersing articles into very hot fat till done. To cook in hot fat, butter or oil.
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