Cooking Terms Starting With "F"
- Fahrenheit - a temperature scale in which 32 degrees represents freezing and 212
degrees is the steam point( to convert Fahrenheit to Celsius, subtract 32 from the
Fahrenheit reading, multiply by 5 and divide by 9; better yet - have a thermometer that
reads both scales) - filet - a boneless, skinless piece of meat (fillet is used for boneless, skinless fish)
- filet mignon - center cut from the tenderloin of beef
- fillet - to remove the bones from fish or meat before cooking (fish fillet, meat filet)
- filter - to remove impurities or particles of food by pouring through cheesecloth or a
strainer or "China Cap" (chinoise) - flake - to break food into small pieces (or allow it to do so when cooking)
- flame' - a method of cooking in which foods are splashed with liquor and ignited
- Florentine - food cooked with or garnished with spinach
- flute - a decorative scalloped edge on pastry or pie crusts; vegetables can be fluted as a
way to make them have more eye appeal - fold - combining two or more products with a spatula or spoon using a side-to-side
motion or a top-to-bottom motion - fondue - a warmed creamy liquid made of cheese, eggs, wine or other products and used
as a dip for vegetables, breads and some other products - fricassee - a stew of cut up poultry fried in butter and simmered with vegetables
- frittata - an omelet that is baked and not folded; "open-faced" omelet
- frizzle - to fry julienne vegetables in hot oil until crisp
Cooking Terms Starting With "G"
- ganache - a chocolate coating made with chocolate, egg yolks and heavy cream; used as
filling for truffles and coating for pies and other desserts - garnish - a decorative touch added to dishes and beverages
- glace - a stock that has been reduced to a syrupy consistency and used to add flavor and
color to a sauce - glaze - a liquid that gives a shiny surface to an item
- grate - to shred food into fine pieces
- gratin - to sprinkle an item with cheese and/or bread crumbs and baked until golden
brown - gravy - a sauce made from pan drippings and thickened with a roux
- grill - to cook directly over a heat source on metal racks
Cooking Terms Starting With "H"
- hominy - corn kernels with the germ and bran removed
- hors d'Oeuvres - small portions of foods, canapés; appetizers
- hull - to remove the leafy parts of fruits
Cooking Terms Starting With "I"
- infusion - extracting flavors by soaking them in a liquid heated in a covered pan
- insulated baking sheet - a cookie sheet with a space between its double layers to
prevent hot spots
Cooking Terms Starting With "J"
- jell - a solidifying process usually using gelatin
- julienne - to cut food into uniform thin strips two-three inches long
Return to Table of Contents Page 9