F - Glossary of Cooking Terms
- Farce or Forcemeat - A mixture of meat, bread, etc., used as stuffing.
- Fillets (fe-lay) - Long, thin pieces of meat or fish generally rolled and tied.
- Fillet Mignons (fe-lay me-nyong) - Small slices from fillet of beef, served with steak.
- 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.
- Fondue - A dish made usually with melted or grated cheese. There are several varieties of this preparation.
- Frappé (frap-pay) - Semifrozen.
- Fricasseeing - A combination of sautéing and stewing results in the cooking process known as fricasseeing. This process is used in preparing such foods as chicken, veal, or game, but it is more frequently employed for cooking fowl, which, in cookery, is the term used to distinguish the old of domestic fowls from chickens or pullets. In fricasseeing, the meat to be cooked is cut into pieces and sautéd either before or after stewing; then it is served with a white or a brown sauce. Ordinarily, the meat should be browned first, unless it is very tough, in order to retain the juices and improve the flavor. However, very old fowl or tough meat should be stewed first and then browned.
- Fromage (fro-magh) - Cheese.
- Frying - By frying is meant the cooking of food in deep fat at a temperature of 350 to 400 degrees Fahrenheit. Any kind of fat that will not impart flavor to the food may be used for frying, but the vegetable oils, such as cottonseed oils, combinations of coconut and cottonseed oils, and nut oils, are preferable to lards and other animal fats, because they do not burn so easily. Foods cooked in deep fat will not absorb the fat nor become greasy if they are properly prepared, quickly fried, and well drained on paper that will absorb any extra fat.