Fire, Restaurant slang for
"begin cooking the dish".
Fleisch, German for meat.
Fleuron, Puff pastry baked in a
crescent or other shapes and used as a garnish.
Fourchette, French for fork.
Fragole, Italian for strawberries.
Fumet, A rich stock that cooks for a
short period of time and with a higher concentration of
meats, vegetables, wine and seasonings.
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Special thanks to my late mother Julia Rauscher
Vyhnanek for her food knowledge which was the
source for many of the definitions. She was a
retired school teacher who was a real "Foodie"!
If it were not for her, I many not have become a Chef.
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