Cooking Dictionary Results

F

Fig - a variety of oblong or pear-shaped fruits (Ficus carica) that grow in warm climates; generally, they have a thick, soft skin that is green, yellow, orange or purple, tannish-purple flesh with a sweet flavor and many tiny edible seeds; available fresh or dried.

Filé - powder made of sassafras leaves used to season and thicken foods.

Filet or Fillet - a boneless cut of meat, poultry or fish.

Fillet Mignon - a small cut of beef taken from the end of the fillet, considered by many to be the most elegant steak of all. It is very tender and sweet, but lacks the flavor of a steak with bone in.

Filo - in Greece, philo is the very flaky, buttery pastry made by layering dough with shortening and rolling it and rerolling it.

Fine - term used for good brandy.

Finely - very small, as in finely chopped, but not as small as minced.

Fines Herbes - French, “fine herbs”, usually a mixture of parsley, chives, tarragon, and chervil used to flavor omelets and in casseroles and soups.

Finnochio - also fennel in Florence; an herb with a licorice flavor, used as is celery and in Mediterranean cooking.

Finger Bowls - bowls half-filled with warm water which may be scented with roses or a slice of lemon. Served to diners to rinse their hands in after a course in which the fingers were used to eat (lobsters, oyster, or artichokes, or example).

Fish - any thousands of species of aquatic vertebrates with fins for swimming and gills for breathing, found in saltwater and freshwater worldwide, most are edible; fish are classified by bone structure as flatfish or round fish.