A Dictionary of Food

fat

fat An ester of fatty acids and glycerol formed in the bodies of animals or plants as a long term energy store, and in the case of animals as a source of energy for their young prior to weaning and as an essential component of cell walls. May be heated to high temperatures without decomposition and generally adds flavour, texture and succulence to most foods and dishes. Oils are fats with low melting points. Also called lipid

fatányéros Hungary A mixed grill of 3 or 4 kinds of meat and offal, served on a wooden platter and accompanied by chips and pickles

fat choy China Hair vegetable

fat content of cheese The fat content is expressed as a percent by weight of the dry matter, so that a soft high-fat cheese could contain a lower overall percentage of fat than a hard low-fat cheese

fat end See bung

fat extenders Food additives that allow the fat content of food to be reduced without affecting the texture

fathead Sheepshead fish

fat hen A hardy perennial herb, Chenopodium album, similar to Good King Henry, whose seeds, which are rich in fat and protein, have been used since Neolithic times and may be ground into a flour

fatia Portugal Slice

fatias frias Portugal Sliced meats, assiette anglaise

fatira East Africa Ethiopian savoury pasties fatless cake mixture Equal parts by weight of

flour, caster sugar and eggs without raising agent, made up using the fatless whisking method

fatless sponge A light sponge cake made without fat and which goes dry and stale very quickly. Angel food cake is an example.

fatless whisking method A method of making cakes by combining eggs and sugar with a balloon whisk over hot water until light, creamy and doubled in volume and at the ribbon stage, removing from the heat and continuing to whisk until cool, then carefully folding in the dry ingredients. The job may be done in a mechanical mixer without heat.

fat mouse Various varieties of short-tailed mice of the genus Steatomys, which are eaten as a delicacy in South America

fa ts’ai China Hair vegetable

fattiga riddare Sweden Pain perdu, French toast

fatto in casa Italy Made on the premises, home-made

fattoosh Middle East Fattoush

fattore, alla maniere del, al modo di Italy In farmhouse style, i.e. crisply fried with gherkins and mustard sauce

fattoush Middle East A Syrian and Lebanese salad of chopped cucumber, tomatoes, spring onions and sweet green peppers with shredded lettuce heart, chopped mint, parsley and coriander leaves, all seasoned and dressed with olive oil and lemon juice. The salad is chilled and just before serving, cubes of thin crisply toasted bread are added. Also called fattoosh

fatty acid A long-chain hydrocarbon with an acid group at one end. This combines with an alcohol such as glycerine by the esterification reaction to form natural fats and oils, or with a metal such as sodium to form a soap. They are also esterified with a variety of higher alcohols for use in convenience foods. Generally produced from natural fats and oils, and they are the initial breakdown product of fats in the body.

fatty acid salts Sodium, potassium and calcium salts of fatty acids which form edible soaps used as emulsifying agents. See also

E470

fatty cutties Scotland The same as the Northumberland singing hinny

Faubonne France A puréed vegetable soup flavoured with herbs

fausse limande France Scald, the fish fausse tortue France Mock turtle

faux-filet France A cut of beef steak from the top of the sirloin. Also called contre-filet

fava Italy, Portugal Broad bean fava bean Broad bean

favata Italy A rich stew of dried beans, pork, fennel, cabbage and tomatoes

fave Italy Broad beans

fave dei morti Italy Almond and pine nut biscuits, traditionally baked in Lombardy for All Soul’s day

faverolles France A Provençal name for haricot beans

faves a la catalana Catalonia A stew made of broad beans, black pudding, bacon, onions and garlic

favollo Italy A type of small furry crab. See also cangrejo moruno

favorite, à la France Garnished with asparagus tips, pâté de foie gras and truffles (steaks), or artichoke hearts, potatoes and celery (roasts)

fazan Russia Pheasant

fazan po-gruzinsky Southwest Asia

Georgian-style pheasant braised in green tea, grape juice, orange juice and zest, chopped walnuts and sweet fortified wine for

50 minutes. The drained pheasant is portioned, browned in the oven at 220°C and served with the strained cooking liquor reduced to a syrupy consistency and accompanied with quince jelly.

fazolia bean Cannellino bean

feather beef steak A frying or braising steak cut from between the neck and fore rib of beef. It is oval in shape with a feathery line of gristle running down the centre.

feather fowlie Scotland A good chicken stock made by boiling a chicken with bacon and aromatic vegetables, straining and thickening the liquid with a liaison of egg yolks and cream, and adding back the minced chicken flesh (NOTE: The name is said to be a corruption of the French velouté de volaille)

febras de porco Portugal A boned-out leg of pork cooked in red wine and flavoured with brandy, cloves, garlic and cumin

fechun France Cabbage rolls stuffed with pork from Franche-Comté

fécula Spain Starch

fécule Starch; particularly potato starch which is made by grinding raw potatoes and washing away the solubles with water, leaving a pure starch similar in properties to corn flour and arrowroot. Also called potato starch, potato flour

fedelini Italy Very thin pasta noodles used in soup

Federwild Germany Game birds

fegatelli Italy Small cubes or slices of pig’s liver threaded on skewers then grilled or baked in various ways

fegatini Italy Chicken livers fegato Italy Liver

fegato alla Veneziana Italy Liver and onions fegato di maiale Italy Pork liver

fegato d’oca Italy Goose liver fehérhagyma mártás Hungary Onion sauce

Feige Germany Fig

feijão 1. Portugal Bean 2. Brazil Butter bean, lima bean

feijão branco Portugal White bean feijão de frade Portugal Black-eyed pea

feijão de vaca Portugal Black-eyed pea or cow pea

feijão de vagem Portugal Feijão verde feijão encarnado Portugal Red bean feijão manteiga Portugal Butter bean feijão preto Portugal Black bean

feijão verde Portugal Green beans, runner or French. Also called feijão de vagem, vagem feijoa The fruit of an evergreen shrub, Feijoa sellowiana, a native of South America but now grown in Australia and the southern

fenugrec

USA. It is about 5 cm long with a reddish green inedible skin and whitish to green flesh which surrounds a core of soft seed-filled pulp. Tastes like guava with a hint of pineapple. Also called Brazilian guava, pineapple guava

feijoada completa Brazil, Portugal A stew of black beans, dried and salted beef, fresh beef, tongue, bacon, sausage, pig’s trotters, ears and tails, onions, garlic, tomatoes, parsley, bay leaves chillies and seasoning. A national dish of Brazil accompanied with white rice, farofa, orange and green vegetables.

Feijoa sellowiana Botanical name Feijoa feine Extrawurst Austria Extrawurst in which

the filling is very finely minced

feine Mettwurst Germany Fine-textured Mettwurst

feiner Zucker Germany Granulated or caster sugar

Feingebäck Germany Pastry feingemischter Aufschnitt Germany Mixed

sliced cold meats fejessaláta Hungary Lettuce

felafel A common street food made from soaked chick peas, onions and garlic with herbs and spices, deep-fried in balls. See also falafel

Felchen Germany A type of freshwater trout felisówka Poland Soured buttermilk which has been allowed to ferment slightly and is

slightly alcoholic

fenalår Norway Smoked leg of mutton

Fenchel Germany Fennel

fen chiew China Red girl wine

fennel 1. See Florence fennel 2. A herb,

Foeniculum vulgare, indigenous to the Mediterranean with an aniseed flavour. The dried seeds are used as a spice or may be sprouted for winter salads and the feathery leaves are used to flavour fish dishes or in salads. Also called sweet cumin

fennel sauce Butter sauce, mixed with blanched chopped fennel at the rate of 20 ml per litre

fennel spice mix A blend of flavours suitable for coating fish prior to barbecueing. Made from fresh garlic, grated lemon zest and ground black peppercorns, coriander seeds, fennel seeds and dried thyme pounded together.

fenogreco Spain Fenugreek fenouil France Florence fennel

fenouil de mer France Samphire, Crithmum maritimum

fen si China Cellophane noodles fenugrec France Fenugreek

fenugreek

fenugreek A herb, Trigonella foenumgraecum, with 10-cm-long seed pods containing irregular yellow seeds about 4 mm long. The seeds are cooked or roasted (but not too much), before use, to develop the flavour, and they have an aromatic smell. They are ground for use as a spice especially in commercial curry powders and other spice mixtures and can be sprouted for salad purposes. The leaves, known as methis, are used as a vegetable and lose their bitterness on cooking. Dried fenugreek leaves are used as a flavouring and in marinades.

ferchuse France A Burgundian dish of pig’s heart and lights, possibly with other offal, cooked in red wine with onions and potatoes

ferment See culture

ferment, to To carry out the process of fermentation

fermentation The process whereby a microorganism such as a yeast, fungi, lactobacillus, etc. breaks down an energy source (starch, sugar, protein, etc.) in the absence of air, into smaller molecules such as alcohol, acetic acid, lactic acid, etc. thus gaining the energy necessary for growth and reproduction. The process is important in the production of many foods such as yoghurt, cheese, soya sauce, tempeh, vinegar, sauerkraut, etc.

fermented Which has been subjected to the process of fermentation

fermented bean curd See bean curd cheese fermented black bean See black bean 2 fermented red rice The yeasty rice grains

(brewer’s grains) left after making rice wine, coloured red. Alternatively cooked rice fermented with Monascus purpureus. This latter is sold in Chinese stores as a mixed culture called wine balls or cubes. Used mainly in northern China. Also called red rice, red mash

Fermier France Farmhouse cheese, usually made from unpasteurized milk (NOTE: Literally ‘farmer’.)

fermière, à la France In the farmer’s wife’s style, i.e. with carrots, onions, celery and turnips

ferri, ai Italy Grilled over a barbecue or open fire

ferritu Italy An instrument used for making pasta cylinders

fersken Denmark, Norway Peach

fersk røget laks Denmark Freshly smoked salmon

Ferula asafoetida Botanical name Asafoetida Ferula narthex Botanical name Asafoetida

ferulic acid An acid which concentrates in the bran fraction of wheat and can be used to measure the bran content of flour

fesa Italy Leg of veal

fesenjan Iran Fried chicken or duck cooked in a pomegranate and crushed walnut sauce and served with rice. Also called faisinjan festen Preisen, zu Germany At fixed prices festival Caribbean A light, sweet, fried

dumpling from Jamaica

feta Greece A white, dry, crumbly cheese made from cows’, ewes’ or goats’ milk, cut in blocks (fetes is the word for block or slice) and matured in brine to give it a sharp acidic and salty taste. Widely used throughout the Balkans and now made in Western Europe. Contains 46% water, 27% fat and 21% protein. Also called fetta

fetta 1. Greece Feta 2. Italy A slice

Fettsuppe Germany A rich soup

fettuccine Italy Flat narrow ribbon noodles made from an egg-based pasta dough, available fresh or dried

fettuccine al burro Italy Fettuccine with butter and grated Parmesan cheese

fettuccine alla papolina Italy Fettuccine with ham and butter

fettuccine alla trota Italy Fettucine pasta cooked al dente and mixed with sweated chopped onions and garlic, flaked smoked trout, seasoning, mace and cream, heated for 1 minute and garnished with chopped parsley and red lumpfish roe

fettunta Italy Lightly toasted bread rubbed with garlic and tomato. See also bruschetta

feuille de chêne France Oak leaf lettuce feuille de Dreux France A soft surface-

ripened cheese made in Normandy from partially skimmed cows’ milk and cast in 300 to 500 g discs. Contains 55% water, 14% fat and 26% protein.

feuille de vigne France Vine leaf feuilletage France Puff pastry

feuilleté(e) 1. France Flaky as in pâte feuilletée, meaning flaky pastry, puff pastry 2. Danish pastry

feuilleté de poularde riviera France

Chicken pie

feuilleter de la pâte France To turn and roll flaky or puff pastry

fève France Broad bean

fèves d’Espagne France Runner beans ffagod sir benfro Wales A type of faggot from

Pembrokeshire made with minced pigs’ liver and onions mixed with suet and breadcrumbs, seasoned and flavoured with chopped sage

fiambre Portugal 1. Ham 2. Cold cooked meat

fiambre de bonito Spain Tuna fish balls cooked in a white wine sauce

fiambres Spain Cold cooked meats fiamma, alla Italy Flamed, flambéed

fiasco, al Italy Cooked in a sealed flask, especially beans

fibre Non-digestible carbohydrates of vegetable origin which add bulk to the bowel contents causing a more rapid transit through the body, curing constipation and reducing the incidence of bowel cancer. Available from most whole unprocessed natural vegetables, seeds and fruit and in processed form from the bran by-products of grain milling.

fica Italy Pomfret, the fish

ficelle France A short very thin French bread similar in construction to the baguette

fichi Italy Figs

fichi indiani Italy Prickly pears fichi secchi Italy Dried figs fico Italy Fig

fico d’India Italy Prickly pear

Ficus carica Botanical name Fig fiddle fish Angel fish

fiddlehead fern United States The tightlycurled young fronds of the oyster fern,

Matteuccia struthiopteris, used either as a salad vegetable or cooked like spinach. Grown in the northeast of the USA, it becomes toxic when the fronds begin to open. Also called corkscrew greens

fidegela Switzerland A sausage made with pigs’ liver and rind flavoured with fennel

fideos Spain 1. Noodles 2. Spaghetti fideos gordos Spain Thick spaghetti

fideus a la cassola Catalonia Fideus (a kind of noodle) garnished with red sweet peppers, pork chops or pork fillet and sausages

fidget pie England A pie made in a dish from chopped back bacon, onion, cooking apples and chopped parsley combined with cider and flour (for thickening) covered with short pastry and baked at 190°C until brown. Originally used as a food for the harvest workers.

field bean A hardy legume, Vicia faba, related to, but a more primitive form of, the broad bean. It is grown all over Europe and Asia often on poor soils. The beans may be used fresh or dried but must be boiled before eating to destroy toxic compounds. In Western Europe used for animal food and as the principal component in the production of quorn. Also called horse bean

field lettuce United States Lamb’s lettuce field mushroom An edible wild mushroom,

Agaricus campestris, with a white cap and

filbunke

pink to brown gills found in late summer on rough grassland

fieno greco Italy Fenugreek fieto Italy Pomfret, the fish

Fife broth Scotland Pork ribs simmered with potatoes and barley for 2 hours, removed and deboned, the meat chopped small and returned, all seasoned and garnished with chopped parsley

fig The fruit of a tree, Ficus carica, which grows in warm and semi-tropical regions. The fruit, which varies from round to pear shape, has a soft skin varying from green to purple filled with a red to purple sticky seed filled pulp. They may be eaten raw for dessert, are easily skinned if required, but are commonly dried or canned and used for desserts, snacks, in cakes and biscuits and sometimes with meat and game.

figa Italy 1. Pomfret, the fish 2. A Venetian word for liver

figadini con l’uva Italy Sautéed chicken livers with grapes

figado Portugal Liver

figa garbo e dolce Italy Panéed and fried calves’ liver with vinegar and sugar

figatelli France A pigs’ or lambs’ liver sausage from Corsica

figgy pastry England A shortcrust pastry incorporating an amount of dried vine fruits equal in weight to the fat, often used for meat or bird pies (NOTE: Figgy is the West Country term for dried vine fruits)

figgy pudding England A steamed suet pudding filled with minced apples and figs. Served at Christmas.

figner Denmark Figs figos Portugal Figs

fig sly cake England A sugar pastry brought together with water instead of egg and made into a sandwich with a filling of chopped dried figs, currants, raisins and walnut pieces all cooked in water and reduced to a thick paste. Baked at 190°C until brown and cut in squares. See also Cornish sly cake

figue France Fig

figue de barbarie France Prickly pear figue de mer France Violet, the seafood fijn brood Netherlands Fine bread fikener Norway Figs

fikon Sweden Figs

filato Italy In strands or threads

filbert The fruit of a small deciduous tree, Corylus maxima, very similar to the hazelnut but with a husk that is longer than the nut and often completely encloses it. Also called

Kentish cob

filbunke Sweden Soured milk or junket

filé

filé Hungary, Portugal Fillet of beef, pork, etc. filé powder Dried and ground sassafras leaves used as a flavouring in Creole cooking. Also called gumbo filé, filet powder

filet Catalonia Sirloin

filet de boeuf France 1. The whole fillet of beef, often roasted whole 2. A boneless piece of tender fryingor grilling-quality beef filet de porc France The centre part of the pork loin to which the kidney is attached, a prime roasting joint which may or may not

included the fillet (pointe de filet)

filete Spain Fillet of beef, pork or lamb. See also tenderloin

filete de vaca Spain Fillet of beef

filet mignon England, France A steak cut from the thin end of a fillet of beef. Grilled, fried or used for beef stroganoff, stir fries, steak tartare or the like. (NOTE: Literally ‘dainty fillet’.)

filet powder See filé powder

filetto Italy Fillet (of pork, beef, etc.)

filfil soodani Middle East Sudanese pepper

filhó Portugal Fritter or pancake

Filipendula ulmaria Botanical name

Meadowsweet

filipino red A thin sausage made of dried raw pork minced with garlic and mixed with saltpetre, brown sugar, MSG, seasoning and a red dye and packed into narrow hog casings

fillet 1. A piece of fish removed from the bone and running the whole length of the fish 2. Various cuts of meat and poultry

fillet, to To cut away from the bone the flesh of fish, meat or poultry

fillet end of leg of lamb The upper half of a hind leg of lamb

fillet of beef The muscle which runs along the lower portion of the backbone on the inside of the ribs. As it is very little used by the animal it is very tender and is the most expensive cut of beef. It is cut into fillet steak, filet mignon, chateaubriand and tournedos.

fillet of fish The flesh of fish free from skin and bone. Two fillets are usually obtained from a round fish and four from a flatfish. fillet of lamb United Kingdom The top half of

a leg of lamb

fillet of pork United Kingdom The top half of a leg of pork

fillet of veal United Kingdom The equivalent of sirloin and rump in beef usually cut into thin slices for escalopes

fillet steak A transverse slice through the centre part of a fillet of beef

filling 1. A food item contained within a case as e.g. jam in a doughnut, cream in an eclair,

stuffing in a chicken 2. Which leaves the consumer feeling satiated

filmjölk Sweden A sour-tasting yoghurt

film yeasts The yeasts that form a whitish scum on the surface of pickles and pickling brines. They are non-toxic.

filo pastry A pastry rolled out so thin that it is translucent, usually sold ready prepared in layers of several rectangular sheets. It originated in Turkey and travelled into central Europe during the spread of the Ottoman empire. Used for many Balkan and Middle Eastern specialities. Also called phyllo pastry

filosoof Netherlands A type of cottage pie (NOTE: Literally ‘philosopher’.)

filter, to To strain through fine muslin, paper or a tammy cloth so as to remove suspended solids from a liquid

filter coffee Coffee made by letting near boiling water flow through ground coffee held in a filter paper supported on a metal or plastic mesh or perforated container

filtrate The liquid that flows through a filter Fina A variety of common mandarin

originating in Algeria and widely grown in Spain. It has a very pleasant flesh but the fruit tend to be small. Also called Algerian clementine

financière, à la France In the financier’s style, i.e. garnished with cockscombs, kidneys, slices of truffle, mushrooms and olives

financière, sauce France Madeira sauce reduced by 25%, a little truffle essence added and all strained. Served with dishes garnished à la financière.

finanziere Italy Cooked cockscombs and sweetbreads served with a vegetable timbale. See also cibreo

Fin de siècle France A double-cream cows’ milk cheese from Normandy

findik köftesi Turkey Small meatballs made from a mixture of chopped mutton, chopped and sweated onions, flour, eggs, butter and seasoning, fried in butter then simmered in mutton stock with chopped fresh mint

Findon fish pudding Scotland Aberdeen fillet baked at 180°C in a covered dish with butter and milk for 20 minutes, then skinned, deboned and flaked and mixed with potatoes mashed with the fish cooking liquor, put in a dish covered with sliced tomatoes and grated cheese and browned in the oven

Findon haddock Scotland Finnan haddock fine marineret sild Denmark Fine-quality

pickled herrings

fine olive oil Oil pressed from the olive pulp after the second cold pressing and after heating the pulp with water. The free oleic

acid content must not be more than 3.3%. This oil is also referred to as refined olive oil.

fines herbes France A classic herb mixture, usually chopped chervil, chives, parsley and tarragon, although other similar herbs may be substituted. Used particularly in omelettes.

fines herbes, sauce aux France Boiling white wine infused with fines herbes for 20 minutes, strained, mixed with twice its amount of demi-glace sauce if required brown, or with white velouté sauce if white, and finished with chopped fines herbes and lemon juice just before serving

finger A strip of food usually a rectangular piece of toast or a white bread roll about 10 cm by 2–3 cm

finger bowl A small bowl filled with lemonflavoured water, used by guests to clean their fingers after eating messy foods

finger buffet A buffet consisting of only those items which can be eaten with the fingers and do not require the use of a knife, fork or spoon

fingered citron Buddha’s hand citron

finger food Food served at a buffet or standup meal which can be eaten with the fingers

finger kombu United States Sea girdle fingerling A small fish of any species under 1

year old

finger millet Ragi

finik (plural finiki) Russia Date finlabong Philippines Bamboo shoot finnan haddie Scotland Finnan haddock

finnan haddock Scotland Haddock which has been split, soaked briefly in brine and coldsmoked for 6 hours over oak to a pale straw colour. Originally from Findon near Aberdeen. Also called finnan haddie, Findon haddock

finnisk far-stuvning Finland Breast of lamb cut in pieces, fried in butter and stewed with stock, carrots, turnips and potatoes

finnlandskaia Finland A strong-flavoured beef broth served with slices of sour cream pancakes mixed with Hamburg parsley on toast topped with cheese and grilled until brown

fino Italy 1. Fine olive oil 2. A grade of rice which is long and tapering and requires about 16 minutes to cook but will stand long cooking without losing structure. Used for risotto.

finocchio Italy Fennel

finocchio marino Italy Samphire, Crithmum maritimum

Fischbeuschlsuppe

finocchiona Italy A type of salami flavoured with fennel which cannot be kept for any length of time

Finte Germany Twaite shad fiocchi d’avena Italy Oatmeal

fiocchi di granturco Italy Cornflakes fiochetti Italy Small bow-shaped pieces of

pasta

Fior di latte Italy A soft, spun-curd cows’ milk cheese made in the same way as Mozzarella using a lactic starter or citric acid addition before coagulation and formed into various shapes. Contains 61% water, 18% fat and 17% protein. Used as a cheaper substitute for Mozzarella in the pizza trade.

fiore di sambuco Italy Small pasta stars used in soup (NOTE: Literally ‘elder flowers’.)

fiore di zucchine ripiene Italy Stuffed courgette flowers

fiorentina Italy A grilled fillet steak with no sauce

fiorentina, alla Italy In the Florentine style, i.e. with oil, garlic, ham, parsley and pepper Fiore Sardo Italy A hard ewes’ milk cheese from Sardinia made in the shape of two cones joined at their bases. It is salted in brine, dry-salted and may be ripened for 3 to 4 months. It has a sharp tasting paste with a dry brown rind. Eaten when young as a dessert cheese, when mature after 6 months, it is used for grating and cooking. Contains 26% water, 35% fat and 30%

protein.

fiori di zucca Italy Pumpkin or squash flowers

fire point The lowest temperature at which a liquid will take fire and burn continuously when a small flame is passed over its free surface. It is around 340°C for cooking oils.

firm ball stage United States Sugar cooking firming agent A chemical compound used to maintain crispness in canned and bottled

vegetables

firnee Central Asia A setting custard from Afghanistan made with milk, sugar and corn flour and flavoured with ground cardamom seeds and powdered saffron. It is poured before setting into a large dish or individual dishes and when set, decorated with shelled pistachio nuts.

firni South Asia A milk pudding made with ground rice and almonds

firstings Beestings

Fisch Germany Fish

Fischbeuschlsuppe Austria A thick wellflavoured soup made with the gills of freshwater fish

Fischbrut

Fischbrut Germany 1. Fish fry 2. Small fish 3. Whitebait

Fischcrouton Germany Fish balls Fischhackbraten Germany Baked fish loaf

Fischlaich Germany Soft fish roe

Fisch mit feinen Kräutern Austria Fish with chopped mixed herbs

Fischrogen Germany Hard fish roe

Fischschüssel Germany Fish and bacon terrine

fish Cold-blooded, free-swimming vertebrate animals with flat or spindle-shaped streamlined bodies which live either in fresh or seawater and obtain oxygen for respiration by circulating water over gills from which mammalian vertebrate lungs evolved. They have fins instead of limbs and their skin is usually covered with scales. Classified as freshwater, seawater, anadromous or catadromous, flat or round, oily or white and if flat, dextral or sinistral.

fish and chips United Kingdom A national dish consisting of deep-fried battered fish fillet and potato chips usually served with salt and vinegar (NOTE: Reputedly invented in the 17th century in the Meuse valley when the newly arrived potato, which was viewed with some suspicion, was cut to resemble small fishes and deep-fried with them.)

fish cake A circular patty made from a mixture of mashed potato, cooked fish and seasoning, panéed and usually fried

fish cobbler England A savoury cobbler made with sweated chopped onion and garlic with sliced carrots, courgettes and celery, cooked for 10 minutes, chopped tomatoes, fresh herbs and stock added, simmered, seasoned and small pieces of white fish added and cooked for a maximum of 2 minutes then finished as a cobbler

fish cooking methods The principal methods are shallow-poaching, deep-poaching, grilling, shallow-frying, steaming and baking en papillote. Stewing is only used for fish soups. See under each name for details.

fish cutlet A slice of fish cut across the backbone anywhere from the head to the vent so that a cross section of the gut space is shown

fish fillet See fillet of fish

fish finger A rectangular piece of compressed white fish flesh with a breadcrumb coating. Usually sold frozen. The fish flesh is usually mechanically recovered from all the bones and skin and there is no waste and often little taste. Popular with children.

fish glaze Fish stock reduced by boiling until a sticky consistency. Used as a base for

sauces and to improve their flavour. Also called glace de poisson

fish gravy Nuoc mam

fish herbs The principal herbs used with fish are alexanders, basil, bay, caraway, chervil, chives, dill, fennel, lemon balm, lemon thyme, lovage, marjoram, mint, parsley, rosemary, sage and savory

fish kettle A long (up to 60 cm), deep and narrow pan especially made for poaching a large whole round fish. It has an internal perforated plate with handles on which the fish rests and with which it is lifted out without damage.

fish maw The buoyancy bladder of a fish similar in appearance to the mammalian lung. The maw of the conger pike is used in Chinese cooking and is usually sold in dried form which needs reconstituting for about 3 hours and treating with vinegar. It has little flavour of its own but absorbs flavours and is prized for its spongy texture.

fish muddle United States Fish stew

fish oil Oil obtained from fish, principally from the livers of cod and halibut, which contains essential fatty acids (EFAs) as well as vitamins A and D which are all necessary for health. Often sold in gelatine capsules as a vitamin supplement, but the required amounts can be obtained by eating oily fish once a week. Oily fish can contain up to 30% fat of which about 20% is saturated.

fish paste Fish preserved either by salting or fermenting or both, sometimes with added grain, and processed to make a paste of variable consistency with a fishy salty flavour. The liquid which drains off is fish sauce. It is made all over Asia, especially in Southeast Asia.

fish pie United Kingdom Sliced parboiled potatoes layered in the base of a greased casserole, covered with a mixture of flaked smoked haddock, sliced mushrooms, chopped tomatoes and soured cream, covered with another layer of sliced potatoes, gratinated with grated Cheddar cheese and butter and baked at 180°C for 30 minutes

fish pudding Scotland White fish fillets, minced twice and flavoured with allspice and seasoning, combined with thin cream, butter, eggs and flour (8:10:2:2:1), adding the cream last of all in a food processor. Tested by dropping a teaspoonful into boiling water and adjusting the consistency with milk or egg white. The mixture is put in a cake tin which has been buttered and sprinkled with breadcrumbs and this is cooked in a slow oven in a bain-marie for 1 to 1.5 hours. Allowed to rest then demoulded and served with a sauce.

fish puffs England Flaked fish (fresh or smoked) mixed with a batter into which lemon juice and egg whites, whisked to a peak, have been folded. This mixture is deep-fried a dsp at a time for about 3 minutes until golden. The puffs are then drained and served with a piquant sauce with a milk or fish-stock base.

fish sauce The salty fishy tasting liquid which drains off fermented and/or salted fish. It is a popular flavouring agent in Southeast Asia and is used in the same way as soya sauce. Nuoc mam is the commonest example in the West.

fish sausage A sausage made with 80% fish flesh, free of skin and bone, blended to a fine paste with suet and fécule or corn flour, seasoned, flavoured with mace and cayenne pepper, filled into narrow casings and linked

fish slice A flat oblong slatted sheet of metal on a long handle used in the domestic kitchen for handling flat items of food such as fish fillets, fried eggs, rissoles and hamburgers in shallow frying or poaching pans. Professional chefs use a palette knife for fish fillets.

fish soup United Kingdom Strained fish stock thickened with a white roux and enriched with cream or milk, flaked cooked fish added and chopped parsley sprinkled on the surface

fish steak A slice of fish cut across the back bone anywhere from the vent to the tail of a round fish

fish stew See under individual entries for: bouillabaisse, bourride, chaudrée, cotriade, matelote, meurette, pochouse and waterzooi

fish stick United States Fish finger

fish stock Stock made from the bones of white fish sweated with onions and lemon juice in butter, simmered for 30 minutes with water (0.4 kg bones, per litre), skimmed continuously then strained. Also called fond de poisson, fumet de poisson

fish velouté A velouté sauce made with fish stock and used as a base for many fish sauces

fisk Denmark, Norway, Sweden Fish fiskbullar Sweden Fish balls

fiskeballer Norway Fish balls made with processed fish and cooked potatoes

fiskeboller Norway A mixture of minced raw cod and/or haddock, bread crumbs, egg, cream and seasonings formed into balls, poached in fish stock and served with a wine or cheese sauce

fiskefärs Denmark Minced fish fiskefrikadellar Denmark Fish balls

fitless cock

fiskegrateng Norway Skinned and flaked boiled cod covered with a cream and egg yolk enriched white sauce, gratinated with cheese and baked in the oven until brown fiskekaker Norway Fishcakes made from chilled raw haddock, corn flour, cream and milk processed in a blender then fried in

butter and oil

fiskepudding Norway Fish pudding fiskesuppe Norway A strong fish stock made

with bones, fins, cleaned fish heads, a bouquet garni and an onion clouté just covered with water, simmered for 30 minutes, skimmed and strained, mixed with half its volume of milk thickened with a blond roux, cooked out, seasoned, finished with sour cream and lemon juice and garnished with chopped parsley

fiskfärs Sweden Fish pudding

fiskgryta Sweden Paupiettes made from plaice or sole fillets rubbed with salt and filled with a mixture of chopped onion, grated cheese and tomato concassée, packed tightly and poached in a dish moistened with lemon juice or wine, dotted with butter and baked in a moderate oven for 30 minutes. Served from the dish.

fiskkaggen Norway A fish loaf made with boiled white fish processed with butter, egg yolks, breadcrumbs, nutmeg and seasoning, stiffly beaten egg whites folded in and all baked in a mould as a soufflé, cooled, demoulded and eaten cold

fiskkroketter Sweden Fish cakes or croquettes

fisk med fyllning Sweden Stuffed fish fisk og skalldyr Norway Seafood

fisk på fat Norway Fish fried then baked in a sauce (NOTE: Literally ‘fish on a platter’.)

fisksoppa Sweden Fish soup. First a stock is made from roughly chopped small cleaned fish with their gills removed, covered with roughly 2 to 3 times their weight in water with salt, sliced onion and white peppercorns and simmered for 30 minutes. The skimmed and strained stock is then mixed with sweated chopped onions, sliced leek and mushrooms, skinned and cored tomatoes, saffron, rosemary, basil, garlic and seasoning, simmered until all cooked, then prawns and mussels added for the last minute.

fisnoga A Jewish appetizer made from calf’s foot jelly. See also petcha

Fistulina hepatica Botanical name Beefsteak fungus

fitless cock Scotland Oatmeal, shredded suet and finely chopped onion (2:1:1) brought together with beaten egg, shaped in the form

five-spice powder

of a chicken, wrapped in a floured cloth and boiled for two hours. Also called dry goose (NOTE: Fitless cock was traditionally eaten on Shrove Tuesday)

five-spice powder China A blend of five spices, star anise, anise pepper, cassia or cinnamon, fennel seed and cloves ground together. May include two from cardamom, dried ginger or dried liquorice root. Used to flavour marinades and to season roast meat and poultry. Also called Chinese five spices

fjærkre Norway Poultry

fjordland Norway A semi-skimmed cows’ milk cheese resembling Emmental or Jarlsberg Fladen Switzerland A flat fruit cake made with

pears, nuts and marzipan fläderbär Sweden Elderberries

flæsk Denmark Pork or bacon. Also called svinekød

flæskesteg Denmark Roast pork flageolet France Flageolet bean

flageolet bean An 8 to 10 mm long light green oval bean from semi-mature French bean pods after the pod has become stringy but before it dries off. Eaten fresh or dried. Also called green shell bean

Flageolett Germany Flageolet bean

flake 1. Thin slivers or slices of food such as is obtained when a cooked fish is gently broken with a fork or as in corn flakes, almond flakes, etc. 2. The flesh of certain small Australian sharks 3. Dogfish

flake, to To form or make into flakes flaked almonds See almond flakes flaked rice See rice flakes

flake salt United States A flaked form of salt used for pickling

flaky pastry A pastry similar to puff pastry made with a lower ratio of fat to flour (3 to 4) and folded, rolled and turned only three times. The lift is not as great as with puff pastry.

flam Catalonia Crème caramel

flamande, à la France In the Flemish style, i.e. with a garnish of braised vegetables and bacon or small pork sausages; usually for joints of meat

flambé, to To add an alcoholic spirit to a dish and set it alight either before (in the ladle or spoon) or after adding it. This may be done in the kitchen during cooking or when presenting the dish to the customer. Used to add the flavour of brandy, whisky or rum to a dish and for the visual effect. Also called flame, to

flamber France To flambé flame, to To flambé

flameado Spain Flamed, flambéed

flamiche Belgium A deep shell or case of bread dough baked with a filling of egg and cheese

Flammulina velutipes Botanical name

Enokitake mushroom

flan 1. An open, cylindrical and straight-sided tart, either sweet or savoury, and either in a blind prebaked pastry case or with a sponge or biscuit crumb base with fillings that require little if any cooking 2. France Custard tart 3. Portugal, Spain Crème caramel

flan brioche aux fruits confits France A dessert similar to bread and butter pudding

flanchet France Breast of veal

flank A cut of beef or veal. See also thick flank, thin flank

flank of lamb Lamb flank

flank steak United States A narrow flat cut of beef from below the short loin, fried or grilled. Also called London broil

flan pastry A rather brittle shortcrust pastry in which beaten egg instead of water is used to bind the fat and flour. Caster sugar (4 g per 100 g of flour) may be used for sweet tarts and flans. Also called biscuit crust pastry, sweet crust pastry

flan ring A plain or fluted ring of metal placed on a flat baking tray and used to form flan pastry cases for blind or other baking

flapjack 1. England A type of biscuit made from fat, sugar, rolled oats and golden syrup, baked in a shallow tray and cut into rectangles or squares 2. United States A thick pancake cooked on a griddle

flapjack scone Drop scone

flare fat A sheet of soft fat from the inner lower part of a pig’s abdominal cavity

flash, to To brown the surface of a cooked dish very quickly under a very hot grill or in a very hot oven

flash-fry steak Minute steak

flash point The lowest temperature at which the vapour over hot oil will burn but will not sustain combustion of the liquid. It is around 290°C to 330°C for cooking oils.

fläsk Sweden Pork

fläskgryta med jordärtscockor Sweden

Cubed pork fillet browned and seasoned, sprinkled with flour, then stock, tomato purée and cream added, simmered until cooked, mixed with cooked Jerusalem artichokes and finished with sherry

fläsk i form Sweden A type of pork pie made from alternate layers of seasoned sliced potatoes and onions covered in milk and topped with slices of rindless salted pork belly, sprinkled with powdered rosemary and baked in a hot oven until the pork is crisp and all cooked

fläskkorv Sweden A sausage made from lean pork and fat bacon (3:1), minced twice, bound with fécule and ham stock, seasoned, flavoured with ginger, loosely filled into casings, linked, dried and dry-salted for a day. May be stored in brine.

fläskkorvsstuvning Sweden Thick slices of pork sausage cooked in pork stock with sliced onions and diced potatoes

flat A flat dish, usually oval, on which food is presented to the customer in a restaurant flatbone steak United States A steak cut from

the sirloin

flatbread Unleavened bread made without yeast such as chapati, paratha, tortilla, matzo and crispbread

flatfish A fish which, as it matures, changes shape so that both eyes and the mouth are on one side which becomes the upper part when swimming or lying on the sea bottom. See also dextral, sinistral

flathead Australia Any fish of the genus Platycephalus found in southern Australian waters. They are usual caught commercially as a by-catch, but are very popular with recreational fishermen. All are long and thin with a flat head and weigh from 1 to 3 kg, though they can reach 6 kg.The sand flathead, P. bassensis, is caught in Victorian and Tasmanian waters and is distinguished from other varieties by the spines in front of the gill cover and a large black blotch on the tail. The dusky flathead, P. fuscus, is found as far as up southern Queensland. They are considered excellent eating and they taste better the bigger they are. Generally prepared as oblique slices from fillets. They can be eaten as sushi.

flat-leaved parsley See flat parsley flat lettuce Butterhead lettuce

flat lobster Slipper lobster

flat mushroom A fully mature mushroom in which the cap is fully open so that all the gills are exposed on one side

flat parsley A variety of parsley, P. crispum Neapolitanum, in which the leaves are flat rather than curled. It is said to have a superior flavour. It is the commonest form in continental Europe.

flat sours United States Spoilage bacteria that do not produce a gas, thus leaving the ends of cans in which they are growing flat instead of domed and hence giving no sign of their presence

flattbrød Norway A thin crisp flat biscuit made of wheat, rye and barley flours. See also crispbread

flauta Mexico A large tortilla filled and rolled (NOTE: Literally ‘a flute’.)

flensje

flava bean Broad bean

flavour The blend of taste and smell sensation experienced when food and drink are placed in the mouth. Taste is a direct nervous transmission from the tongue and is the same for all humans comprising salt, sweet, sour and bitter. Smell is far more complex, involves the nose and a large area of the cerebral cortex and is to some extent culturally determined.

flavoured crisps Crisps with added flavour usually artificial and sprayed on as they are being cooled, e.g. cheese and onion, smoky bacon, salt and vinegar, etc.

flavour enhancer A substance which having little or no flavour of its own intensifies other flavours with which it is combined. Monosodium glutamate is the most common and is used to enhance the flavour of vegetables and meat, especially in Chinese cooking. Flavour enhancers are common in processed and convenience foods.

flavourings Ingredients in cookery which add flavour to a dish made principally from other ingredients. They can be of natural origin and add little bulk, such as herbs, spices, seasoning, extracts, essences, etc., or those which also add bulk, such as aromatic vegetables and meats. Others, particularly fruit flavours, are purely synthetic in origin. Processed and convenience foods generally contain mixtures of natural and synthetic flavours.

flavoxanthin A natural carotenoid yellow food colouring. See also E161(a)

Flavr Savr United States A genetically engineered tomato designed to maintain its flavour over an extended shelf life. It is now on sale in the USA. It contains anti-ripening genes and does not need to be labelled under current UK rules.

flead England Mesenteric fat from veal or beef

Flecke Germany Tripe

Fleisch Germany Meat

Fleischbrühe Germany A consommé based on meat stock

Fleischgerichte Germany Meat dishes Fleischkäse Germany Meat loaf Fleischklösse Germany Meatballs Fleischkuchen Germany Meat pies Fleischschnitte Germany Slice of meat Fleischwurst Germany Extrawurst

fleishig A Jewish term describing food containing or derived from meat or meat products, or equipment used in preparing such food. See also milchig

flensje Netherlands Thin pancakes