Good Cooking since 1995

Good Cooking's Food & Cooking Dictionary

(F) Definitions

Fat back, Fresh pork fat.

Fatto, en Casa

Fenouil, French for fennel.

Fico, Italian for fig.

Fillet, A thin portion of fish, trimmed and shaped from the larger filet that is cut from the fish's bone structure.

Fire, Restaurant slang for "begin cooking the dish".

Flambe - Tableside cookery presentation of adding an alcoholic beverage to a hot pan to create a show of flames.

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.

Frenching - Removal of fat, meat, and cartilage from rib bones on a rack roast to visually improve presentation.

Fumet, A rich stock that cooks for a short period of time and with a higher concentration of meats, vegetables, wine and seasonings.

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.