Cooking Dictionary Results

F

Flute - to make a decorative edge on pastry. Also to cut vegetables, fruit or other foods in a decorative manner. Also a long loaf of French bread.

Flummery - 1. A sweet soft pudding made of stewed fruit (usually berries) thickened with cornstarch. 2. Old-time British flummeries were made by cooking oatmeal until smooth and gelatinous; sweetener and milk were sometimes added. In the 18th century, the dish became a gelatin-thickened, cream- or milk-based dessert, flavored generously with sherry or Madeira.

Focaccia - This Italian bread begins by being shaped into a large, flat round that is liberally brushed or drizzled with olive oil and sprinkled with salt. Slits cut into the dough's surface may be stuffed with fresh rosemary before the bread is baked. Focaccia can be eaten as a snack, or served as an accompaniment to soups or salads.

Foie Gras - an hors d’oeuvres of seasoned livers of geese, duck, chicken, or veal made into a pâté.

Foil, aluminum foil - a thin pliable sheet of aluminum; easily molded, conducts heat well, can withstand temperature extremes and is impervious to odors, moisture and air; used to cover foods for cooking and storage.

Fold - to gently combine one ingredient with another ingredient (as in folding dry ingredients into moist ingredients) by using two motions, cutting vertically through the mixture with a spoon or spatula and gently turning the ingredients over on top of each other, rotating the bowl 1/4 turn with each stroke. The term often is used in instructions relating to whipped cream and beaten egg whites.

Fold in - to mix food without releasing air bubbles by lifting a part of the liquid from the very bottom of the bowl through the rest of the mixture to the top until the foods are blended.

Fondant - a sweet, thick opaque sugar paste commonly used for glazing pastries or making candies.