Dictionary Results Browse the Dictionary Click on any of the letters below to browse all terms beginning with that letter. 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 fahrenheit a temperature scale with 32° as the freezing point of water and 212° as its boiling point (to convert to Celsius, subtract 32 from the Fahrenheit, multiply by 5 and divide by 9) fajitas a Mexican-American dish consisting of strips of skirt steak marinated in lime juice, oil, garlic, red pepper and then grilled; the diner wraps the meat in a flour tortilla and garnishes it with items such as grilled onions, peppers, guacamole, pico de gallo, refried beans, sour cream and salsa; chicken, pork, fish and shellfish (usually shrimp) can be substituted farfalle Italian for butterfly; used to describe bow-shaped pasta fennel a perennial plant (Foeniculum vulgare) with feathery foliage and tiny flowers; the plant's oval, green-brown seeds have prominent ridges, short, hair-like fibers and a weak, anise-like flavor and aroma and are available whole and ground; used in baked goods and savory dishes in Italian and Central European cuisines and to flavor alcoholic beverages feta 1. A soft Greek cheese made from ewe's milk (or occasionally, goat's milk) and pickled in brine; has a white color, crumbly texture and salty, sour, tangy flavor. 2. A soft, white, flaky American feta-style cheese made from cow's milk and stored in brine fettuccine Italian for small ribbons; used to describe thin, flat ribbons of pasta; sold as straight ribbons or loosely bent and curled fig A variety of oblong or pear-shaped fruits (Ficus carica) that grow in warm climates; generally, they have a thick, soft skin that is green, yellow, orange or purple, tannish-purple flesh with a sweet flavor and many tiny edible seeds; available fresh or dried. filet or fillet a boneless cut of meat, poultry or fish finely very small, as in finely chopped, but not as small as minced fish any thousands of species of aquatic vertebrates with fins for swimming and gills for breathing, found in saltwater and freshwater worldwide, most are edible; fish are classified by bone structure as flatfish or round fish flake to break off small pieces or layers of food, usually with a fork; often used as a test for doneness when cooking fish flavor to add seasoning or other ingredients to a food or beverage to improve change or add to the taste flavoring an item that adds a new flavor to a food and alters its natural flavors; flavorings include herbs, spices, vinegars and other condiments florets the small, closely-clustered "flowering" part of a food, such as broccoli or cauliflower flour A powdery substance of varying degrees of fineness made by milling wheat, corn, rye or other grains or grinding dried vegetables (ex. mushrooms), fruits (ex. plantains) or nuts (ex. chestnuts) foil, aluminum foil a thin pliable sheet of aluminum; easily molded, conducts heat well, can withstand temperature extremes and is impervious to odors, moisture and air; used to cover foods for cooking and storage fold to gently combine one ingredient with another ingredient (as in folding dry ingredients into moist ingredients) by using two motions, cutting vertically through the mixture with a spoon or spatula and gently turning the ingredients over on top of each other, rotating the bowl 1/4 turn with each stroke fold in to mix food without releasing air bubbles by lifting a part of the liquid from the very bottom of the bowl through the rest of the mixture to the top till the foods are blended fondant a sweet, thick opaque sugar paste commonly used for glazing pastries or making candies freeze to subject food to a temperature below 32°F (0°C) so that the moisture in the food solidifies; used as a preservation method freezer paper a plastic-coated Kraft paper used for wrapping foods for freezing and for general household purposes. The plastic coating provides a barrier to air and moisture to protect the quality, flavor and nutrition of foods during freezing; the paper provides strength and durability as well as an easy-to-write-on surface fresh 1. A food that has not been frozen. 2. A food that has been recently produced, such as a loaf of bread. 3. A food as grown or harvested; not canned, dried or processed and containing no preservatives frosting a cooked or uncooked sugar mixture used to cover and decorate cakes, cookies and other foods fry To cook in fat (a) Pan-Fry - To cook in small amount of fat. (b) Deep-Fat Fry - To cook in enough fat to completely cover food while cooking