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Fats
Tenderizes and carries flavor throughout baked goods. Fats are lipids used in cooking to conduct heat, tenderize, and contribute flavor and mouthfeel. Common culinary fats include butter, oils (olive, vegetable), lard, and rendered animal fats. Fats dissolve fat-soluble flavors and create tender textures in baked goods and sautéed dishes.
Fillet Knife
A long, narrow, flexible-bladed knife designed for filleting fish and delicate meats, allowing close, precise cuts along bones and skin. The flexible blade follows contours, separating flesh with minimal waste.
Finely Chop
To cut ingredients into very small, roughly even pieces (about ¹∕₁₆ to ⅛ inch), crucial for aromatics like garlic, onions, and herbs where even distribution impacts flavor.
Flake
To pull apart cooked foods (like fish or cooked chicken) into irregular, thin pieces that absorb sauces and distribute evenly in dishes.
Flan
Flan (crème caramel) is a custard dessert of eggs, milk (or cream), and sugar baked in a water bath atop a layer of caramelized sugar, then inverted for service. The caramel layer adds sweet, bittersweet sauce that seeps into the custard. A tender, smooth texture is achieved by gentle baking and water-bath method. Flan is served chilled for best flavor and consistency.
Flip
To turn food over in the pan or grill in one swift motion to cook the other side without breaking or tearing.
Flour
Flour is ground cereal grains - primarily wheat - used for structure, thickening, and binding in baking and cooking. Different flours (all-purpose, bread, cake, whole wheat) vary in protein content and gluten-forming potential.
Fold
A gentle mixing technique used to combine light, airy ingredients (whipped cream or egg whites) with heavier batters without deflating air pockets.
Food Processor
A versatile electric appliance with interchangeable blades and discs for chopping, slicing, grating, pureeing, and mixing tasks. It speeds prep, ensures uniform cuts, and can knead dough or whip nut butters.
Frenching
Trimming meat - commonly lamb or pork ribs - by removing meat and fat from the ends of rib bones for elegant presentation and easy handling.
Fricassee
A classic cooking method where small pieces of meat (commonly chicken or rabbit) are first lightly sautéed, then simmered gently in a white sauce or stock until tender. Unlike stewing, the meat isn’t browned deeply, resulting in a delicate flavor and pale sauce. Aromatics such as onions, celery, and mushrooms are often included in the sauce. Traditional fricassee sauces are finished with egg yolks and lemon juice for richness and brightness.
Frost
To coat or decorate baked goods with sweet mixtures (buttercream, royal icing, ganache) to add flavor, moisture, and visual appeal. Frosting consistency and application methods vary by style - spreadable, pipable, or dripped.
Fry
Cooking food in hot fat, either shallow or deep, resulting in crisp exterior and cooked interior. Shallow frying uses a small amount of oil to pan-fry; deep frying fully immerses food.
Fillet
To remove bones and skin from fish or meat, producing boneless, even portions for quick cooking and elegant presentation. Filleting preserves maximum flesh and allows for uniform doneness.
Fine Dice
Cutting foods into uniform ⅛-inch cubes, ensuring rapid, even cooking and refined presentation in soups, salsas, and garnishes. Precise sizing delivers professional results.
Firm Ball
Firm ball refers to a sugar syrup stage (245°F to 250°F) in candy-making where a small amount dropped into cold water forms a pliable, but firm, ball - ideal for caramels and fondant.
Flambé
The technique of igniting alcohol added to a hot pan, creating a brief flame that burns off most alcohol while leaving flavor compounds behind. It adds theatrical flair and complexity to pan sauces and desserts like bananas Foster or cherries Jubilee.
Flavor
The perception of taste (sweet, salty, sour, bitter, umami) combined with aroma and mouthfeel, creating the overall sensory experience of food. Flavor development involves ingredient quality, cooking techniques, seasoning balance, and textural contrasts.
Floral
Floral describes aroma or flavor notes reminiscent of edible flowers or botanicals such as lavender, rose, violet, or jasmine. These delicate, perfumed characteristics enhance both sweet and savory dishes when used judiciously. Floral elements can be introduced through infusions, edible petals, or floral waters to add complexity and elegance.
Foam
A light, airy topping made by aerating liquids (sauces, juices, or infusions) often stabilized with agents like lecithin, gelatin, or egg whites to create culinary modernist garnishes. Foams concentrate flavor in a delicate texture that complements surface of dishes and beverages. Common examples include cappuccino froth, citrus foams, or savory vegetable foams. Foams retain shape briefly but collapse over time, so are added at service.
Fond
The caramelized brown bits that stick to the bottom of a pan after roasting, sauteing, or searing meat or vegetables. These bits form through the Maillard reaction, which is a chemical process that browns proteins and sugars to unlock deep, savory flavor. In classical French cooking, fond is considered the "foundation" or "base" of flavor and is essential for building rich sauces, gravies, and soups. Fond is typically unlocked and incorporated into dishes by "deglazing" the pan with liquid such as stock, wine, or water, which dissolves these flavorful morsels back into the dish.
Freeze
To lower the temperature of food below 32°F, converting moisture into ice crystals, preserving flavors and textures for extended storage. Proper packaging and rapid freezing minimize cellular damage and preserve quality.
Freshness
The quality of ingredients being recently harvested, caught, or prepared, exhibiting vibrant color, characteristic aroma, firm texture, and peak flavor. Fresh foods retain maximum nutrients and display minimal signs of aging (wilting, off-odors, discoloration). Freshness is critical in produce, seafood, dairy, and meats for both safety and optimal taste.
Fritter
A portion of batter-dipped or batter-based mixture containing fruits, vegetables, or proteins, deep-fried until golden and crisp. Batter ingredients often include flour, eggs, and seasonings; or components can be bound inside a flour-egg-crumb coating. The result is a crunchy exterior and tender interior. Fritters can be sweet (apple) or savory (corn, zucchini).
Fruity
Fruity describes flavor notes reminiscent of fresh or processed fruits—common tasting terms in wines, spirits, and foods. A balance of sweetness, acidity, and aroma compounds yields perceived fruitiness.
