| Faggot |
A mixture of pork offal, onion and breadcrumbs which is baked and eaten with gravy. The term is also used to describe a small bunch of herbs tied like a miniature faggot of wood, such as a bouquet garni. |
| Fahrenheit |
System of measuring temperature which is being replaced with Celsius. Its freezing point is 32ƒ and boiling point 212ƒ. |
| Fillet |
A name given to the undercut of a loin of beef, veal, pork or game, for boned breasts of poultry and for boned slices of fish. |
| Fines herbes |
A mixture of chopped herbs, normally parsley, tarragon, chives and chervil. |
| Flambé |
Alcohol, usually brandy or liqueur, poured over a dish and set alight, as a flavouring. |
| Flan |
Open tart, cooked in a ring. |
| Fluting |
Decorating the edges of a pie, tart or shortbread by pinching it at regular intervals to provide a fluted effect. Also using special icing tools to decorate fondant iced cakes. |
| Folding in |
Method of combining a whisked or creamed mixture with other ingredients so that it retains its lightness. Used mainly for meringues, soufflÈs and certain cake mixtures. Folding is best done with a metal spoon. |
| Fool |
Cold dessert consisting of purÈed fruit with whipped cream or custard blended into it. |
| Forcemeat |
Stuffing for meat, fish or vegetables. |
| Frothing |
Dredging the surface of roast meat, usually game, with flour and heating to a brown colour in a hot oven. |
| Frying |
Method of cooking food in hot fat or oil. There are various methods: shallow frying in a little fat in a shallow pan; deep frying where the food is totally immersed in oil; dry-frying in which fatty foods, such as bacon and sausages, are cooked in a non-stick pan without extra fat. |
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