A Dictionary of Food

flesh

flesh The name for edible muscular parts of animals, for some other tissues of shellfish and crustaceans and for the edible parts of fruits

fleshy Succulent and slightly resistant to the bite

fleske pannekaker Norway Pancakes filled with a pork stuffing

fleskepølse Norway Very fatty pork sausages flet France Flounder, the fish

flétan France Halibut

fleur de maquis France A soft goats’ milk cheese from Corsica. See also Brin d’amour

fleur de muscade France Mace

fleuriste, à la France In the florist’s style, i.e. with a garnish of potatoes and tomatoes stuffed with mixed vegetables

fleuron England, France A small crescentshaped piece of flaky or puff pastry which after cooking is used as a garnish

Fliederkaltschale Germany A cold soup made from hot milk infused with elder blossoms, vanilla and cinnamon, strained, sweetened and thickened with egg yolks, cooled and served sprinkled with crushed macaroons

flies’ cemeteries England Eccles cakes or similar currant cakes and biscuits (colloquial)

flint corn United States An early maturing variety of maize, Zea mays var. indurata, in which the small kernels are completely covered by a flinty hard skin. Not as widely grown as dent.

flipper pie Canada A pie from Newfoundland made from the flippers of young harp seals together with vegetables during the annual cull (April/May)

flippit United Kingdom A small pancake made from a seasoned self-raising flour and egg (2:1) batter with just enough water to make it a thick dropping consistency, cooked in oil for 2 minutes then flipped over and cooked until it bubbles and rises slightly. Served immediately with a savoury topping.

flitch A complete side of pork (half a pig), salted and cured

floating islands See îles flottantes

floats Caribbean Yeasted bread from Trinidad, cut into thin rounds and fried. Served hot with accra.

floddies England Potato and onions grated, seasoned and mixed with a little flour, chopped herbs and chopped cured or cooked meat, brought together with egg and deep-fried in tablespoonfuls (NOTE: Floddies are traditional to the northern English towns of Gateshead and Durham)

fløde Denmark Cream

flødekage Denmark A layered cream sponge cake

flødeost Denmark Cream cheese flødeskum Denmark Whipped cream Flohkraut Germany Pennyroyal, the herb flondre France Flounder, the fish

flor de Jamaica Jamaica flower

Florence fennel The swollen bases of the leaves of a variety of plant, Foeniculum vulgare var. dulce, which form a tight bulblike crisp vegetable with a pleasant mild aniseed flavour. Eaten raw or cooked. Also called fennel, sweet anise

florentine A biscuit containing a high proportion of chopped dried vine fruits, candied peel and nuts and coated with chocolate on one side

florentine, à la France In the Florentine style, i.e. served with spinach, sometimes napped with cheese sauce. Usually used of fish or eggs.

florentine, fish As for fish Mornay, but with the fish placed on a bed of cooked spinach prior to coating with sauce

florid lobster United States A large spiny lobster, Palinurus argus, with a purple/brown shell and a yellow band across the tail

flory Scotland A double-crust puff pastry tart filled with a corn flour thickened and sweetened custard made with prune soaking water, plum juice or the like, flavoured with port and lemon juice and with halved or whole fruit embedded in it. The top is glazed and the tart baked at 230°C for 15 minutes and then at 200°C for a further 15 minutes or until cooked. Called after the name of the fruit e.g. plum flory.

fløte Norway Cream

fløtekaker Norway Cream cakes fløtekarameller Norway Crème caramel fløtemysost Norway A semi-hard cooked-

curd cheese made with a mixture of cows’ milk and cream. It has no rind and a smooth texture. Contains 20% water, 25% fat and 50% protein.

fløtesuppe Norway Cream soup fløtevafler Norway Cream-based waffles

flounder 1. A flat sea fish, Platichthys flesus, similar to plaice but with an inferior taste and texture. Found in all coastal regions of the Atlantic Ocean. 2. United States The general term for any flatfish 3. Australia A small coastal flatfish, Pseudorhombus arsius, excellent edible quality but rather small (from 25 to 40 cm in length). Cooked in the same way as all flatfish. Also called largetoothed flounder

flour Finely ground cereal grains, dried pulses and dried starchy tubers, consisting mainly of starch, often treated to remove fibre and oils or modified to change its cooking or baking properties. The term is most commonly used of wheat flour.

flour, to To cover the surface of a food or cooking implement or preparation surface with flour, usually to absorb surface moisture and to prevent sticking

flour batter biscuit method A method of making biscuits by creaming half the flour with the fat, beating in the sugar and eggs previously mixed, then blending in the other dry ingredients. An example is the cookie.

flour corn See squaw corn

flour dredger A dredger filled with flour used to flour

floury 1. (Potatoes) which have an open soft texture when cooked as opposed to the waxy variety. See also potato 2. The taste of food containing flour which is undercooked

flower fu Fully cooked, dried and crushed gluten dough rather like breadcrumbs which is sprinkled directly over food. See also kohanafu

flowering chive The flower stem and bud of the Chinese chive used as a garnish or vegetable

flowering white cabbage Choy sum flower pepper Anise pepper flowers for salads See salad flowers

Flügel Germany Wing

fluid ounce A subdivision of the pint. There are 20 in the imperial pint equal in volume to 28.4 ml and 16 in the US pint equal to 29.6 ml. Abbreviated to fl oz.

fluke A long-lived parasitic flatworm which infects vertebrate (including human) livers, lungs and brains, causing a variety of diseases. The eggs are shed in faeces. The larval stages first infect snails, then pass to aquatic plants, shellfish and fish from whence they reinfect the vertebrates. Freezing kills the larvae but raw freshwater fish, shellfish and unwashed aquatic plants represent the greatest danger to both tourists and the more affluent countries which import them unfrozen.

flummery 1. Wales An old Welsh dessert made of sweetened and flavoured milk thickened by boiling with oatmeal, and set in a mould prior to turning out when cold. Originally a fermented and soured oatmeal gruel. 2. United States Any of several sweet puddings thickened with cornflour. Usually milkor fruit-based.

Flunder Germany Flounder

focaccia ligure

flundra Sweden Flounder

flute An indentation pressed into the edge of pie or pasty for decoration or to help seal two edges of pastry together

flute, to To scallop

flûte France 1. A small French bread stick smaller than a baguette but bigger than a ficelle 2. A transverse slice of French bread, toasted and cut in quarters and served as an accompaniment to soup especially minestrone 3. A type of glass for drinking champagne

flying fish The name given to various species of seawater fish which have enlarged pectoral fins allowing them to glide above the surface of the water for considerable distances so as to avoid predators. Found in tropical and semi-tropical waters where they are prized as a food.

flying flusk See flying squid

flying lamb slices China A pot of flavoured stock at the table kept boiling over a heater, into which guests dip very thin slices of raw, possibly marinated, leg of lamb using chopsticks or a fondue fork. When cooked in a few seconds, they are eaten with a variety of dips and relishes. The cooking liquor remaining may have eggs and soya sauce, etc. added and is consumed by the diners.

flying squid Todarodes sagittatus, a relative of the common squid up to 120 cm long and with two broad, flat swimming fins which allow it to glide above the surface for short distances. Fished commercially but rather tough and needs long slow cooking. Also called flying flusk

flyndre Norway Sole, the fish

foam cake United States A cake which uses an egg-white foam to give it a very light texture. See also angel cake

foaming biscuit method A method of making biscuits by whisking egg whites with some sugar to a light meringue, then folding in the dry ingredients being extra careful with ground nuts

focaccetta Italy See focaccia 2

focaccia Italy 1. A bun or cake 2. A flour, salt and water yeast-raised dough rolled out thinly and formed into a sandwich with a cream cheese filling, sealed at the edges and baked at 230°C for 20 minutes. Also called focacetta

focaccia del Venerdí Santo Italy A tart filled with a mixture of fennel, endive, anchovies, olives and capers. Also called scalcione

focaccia di vitello Italy Focaccia with a veal filling

focaccia ligure Italy A baked round of yeasted dough with many toppings including

foderare

herbs, coarse salt, diced ham, onions, artichokes and cheese

foderare Italy To line a dish or pan, e.g. with sponge fingers, sponge cake slices, biscuits, bacon, dough, etc.

Foeniculum vulgare Botanical name Fennel fofas de bacalhau Portugal Cod fish balls fogas Hungary A type of pike-perch

foglia Italy Leaf

foglia di vite Italy Vine leaf foglie de alloro Italy Bay leaves

Fogosch Austria, Germany A freshwater fish similar to a trout

foie France Liver

foie de poulet France Chicken liver foie de veau France Calf’s liver

foie de veau moissonnière France Calf’s liver fried with onions and herbs and deglazed with red wine

foie de volaille France Chicken livers

foie gras England, France The grotesquely enlarged liver of goose or duck achieved by force-feeding with cooked maize gruel using a tube inserted down the throat of the bird. Used for savoury dishes and pâté de foie gras.

foie gras de canard France A pâté of duck liver made in the Dordogne. Some think it better than the goose-liver foie gras.

foie gras en croûte France Prepared goose liver cooked in a pastry case and very expensive

foil See aluminium foil

foiolo alla milanese Italy Tripe and onion stew with cheese

foi thong Thailand A dessert made by pouring beaten egg in a thin stream into hot sugar syrup. A type of roti jala cup is used called a foi tong cone.

fokhagymásmártás Hungary Garlic sauce folares Portugal An Easter gift of eggs baked

in scooped out bread rolls

fold in, to The procedure of combining one ingredient with a liquid or semi-solid either of which contains entrapped air bubbles, so as not to break down or release the air, usually by very gentle cutting and turning with a metal spoon or spatula as e.g. icing sugar into whisked egg white, flour into an egg/fat/sugar batter, whisked egg white into an egg milk mixture

folic acid One of the B group of vitamins found in green leaves (hence the name) and other foods. Essential for health and especially to prevent foetuses developing neural cord defects (e.g. spina bifida) and cleft palates during pregnancy. Deficiency can cause a form of anaemia (megaloblastic

anaemia) but excess can mask the signs of pernicious anaemia caused by vitamin B12 deficiency. Also called vitamin Bc

Folie de béguines Belgium A large loafshaped cows’ milk cheese (up to 8 kg). The paste is strong flavoured with many small holes.

foncer France To line the base of a pan or dish with slices of ham or bacon

fond France Foundation or basis, meaning the foundation of all cooking, i.e. the stocks which are converted into soups and sauces and are used as cooking liquors. Generally reserved for meat and vegetable stocks, e.g. fond de veau meaning veal stock and so on. See also fumet

fondant Sugar syrup boiled to 116 to 118°C, i.e. between the soft and hard ball stage, used when cooled as a basis for cake icing. It must be diluted with water and used at a precise temperature. If mixed with glycerine and gums it remains temporarily malleable at room temperature and may be rolled out for covering cakes and used to mould decorations.

fondanti Italy Small savoury croquettes fondant potatoes Thick sliced or turned

potatoes, buttered and seasoned, half covered in white stock and cooked in the oven at 240°C until tender and all stock absorbed

fond blanc France White beef stock

fond blanc de veau France White veal stock fond blanc de volaille France White chicken

stock

fond brun France Brown beef stock

fond brun de veau France Brown veal stock fond brun de volaille France Brown chicken

stock

fond d’artichaut France Artichoke bottom fond de gibier France Game stock

fond de marmite France White beef stock fond de tarte France 1. Pastry base 2. The

crème pâtissière base of a French tart fondo Italy 1. Stock 2. Bottom or heart, e.g. of

an artichoke

fondre France To melt fondre, faire France To sweat

fonds d’artichauts aux points d’asperge

France Artichoke bottoms cooked in butter, filled with creamed asparagus tips coated with Mornay sauce and glazed

fondue 1. England, France, Switzerland

Cheese melted with wine and flavourings and kept hot at the table over a heater. Cubes of bread impaled on fondue forks are dipped into the molten mixture. Also called Swiss fondue 2. Any type of food preparation and

cooking in which guests dip small or thin pieces of food into a hot liquid (oil, boiling stock or the like) which is kept hot at the table, and then consume the pieces individually 3. France A vegetable cooked until it is reduced to a pulp, e.g. tomatoes

fondue au marc, fondue au raisin France A small round cheese made from skimmed milk and ripened in a coating of grape pips. See also Tomme au raisin

fondue bourguignonne France Oil kept hot at the table into which guests dip pieces of raw lean meat impaled on fondue forks to cook the meat prior to consuming it with various sauces and condiments

fondue chinoise France, Switzerland As flying lamb slices, but with rolls of wafer-thin slices of lean beef

fondue fork A long fork, usually with two barbed prongs at the end of a thin metal rod with a handle. Used for dipping food into hot oil, boiling stock or molten cheese at the table. See also fondue

fondue neufchâteloise Switzerland Gruyère and Emmental cheese dissolved in hot white wine with butter, pepper, cayenne pepper, kirsch and flavoured with garlic rubbed around the bowl. Eaten on cubes of bread in the usual way.

fonduta Italy Fontina cheese, soaked in milk for half an hour, warmed while stirring, beaten egg and butter added, whisked until thick and finished with grated truffle. Served with bread.

fong toa hu Thailand Bean curd sticks

fonio West Africa An ancient fine-tasting cereal, Digitaria exilis (white fonio) or Digitaria iburua (black fonio), grown in the West African uplands. It withstands drought, tolerates poor soil and matures very quickly. It can be boiled, dry-fried and ground to various sizes and is a useful famine crop. Also called acha

Fontainebleau France A cheese with a soft creamy texture made from cows’ milk in the area around Paris. It is usually mixed with cream and served as a dessert with fruit.

Fontal France, Italy A smooth, semi-hard mild-flavoured cows’ milk cheese similar to Fontina, made in both Italy and France. It is cast in large 20 kg wheels and has a tender, buttery, mild-tasting paste with occasional holes, and is waxed or wrapped in plastic. Suitable for melting. Contains 43% water, 27% fat and 27% protein.

Fontina Italy A semi-hard scalded-curd mildflavoured slightly rubbery-textured dark yellow cheese with numerous small holes and a tough brown rind made from very fresh

food poisoning

unpasteurized cows’ milk in the Aosta valley. It is dry-salted or brine-washed intermittently for 2 months whilst being ripened in caves. Used for fondue, fonduta and as a dessert cheese. Contains in summer 38% water, 31% fat and 26% protein. The winter cheese has about 2 percentage points less fat and 2 percentage points more water.

food chopper A food processor in which the bowl revolves in the opposite direction to the rotating cutting blades, used for high volume work in commercial kitchens

food colourings Permitted dyes either of natural or synthetic origin used to colour food especially by manufacturers of processed food

food fibre See fibre

food grinder United States Mincer, mincing machine

food hygiene That science and/or craft which determines how food should be grown, picked or harvested, slaughtered if appropriate, transported, stored, handled, cooked and served to avoid contamination or deterioration which could be harmful to health, and also the design and cleaning of premises, vehicles, implements and equipment with which food is associated

food hygiene certificate A certificate of competence in food hygiene issued after appropriate training. Required for all food handlers in the EU.

food labelling Under EU rules, packaged food must be labelled with the name, the list of ingredients in descending order of weight, the net quantity, a best-before or best- before-end date, special conditions of storage or use, the name and address of the packager or seller and, under certain conditions, the particulars of the place of origin. The location of the factory or packaging centre is required in some countries.

food laws The legislation which lays down requirements for food hygiene, for the purity of food, for the description of food and for the weights and measures associated with it

food mill See mouli 1

food mixer An electrically operated machine that processes solids and liquids by means of various attachments to a powered head, which operate within or over a bowl. It can mix, beat, knead, whip, sieve, chop, grind, mince, liquidize etc.

food poisoning Any disease of an infectious or toxic nature caused by or thought to be caused by consumption of food or water regardless of presenting symptoms and signs (i.e. not necessarily gastrointestinal)

food poisoning bacteria

and including illness caused by toxic chemicals associated with food but excluding illness due to known allergies or food intolerances

food poisoning bacteria The main bacteria responsible for food poisoning are, in alphabetical order: Bacillus cereus, Campylobacter, Clostridium botulinum, Clostridium perfringens, Escherichia coli, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus and Yersinia enterocolitica. See under each heading.

food poisoning by bacteria, causes The principal causes are in descending order of importance: inadequate cooling; more than 24 hours between preparation and consumption of a meal; inadequate thermal processing; inadequate hot storage; inadequate reheating; eating contaminated raw food; cross contamination; inadequate cleaning of equipment; food from unsafe sources; use of leftovers

food poisoning causative agents Agents that can cause food poisoning are are: substances added during preparation, e.g. lead; substances synthesized by the commodity during growth and storage e.g. poisons in potatoes and red beans; substances formed by processing or storage under poorly controlled conditions e.g. some kinds of fish poisoning; substances stored by a commodity e.g. paralytic shellfish poisoning caused by a poison in some of the plankton or algae that they consume; allergens, e.g. strawberries; bacteria; and unidentified agents, probably viruses. See also food poisoning bacteria

food preservation science The study of the means used to destroy or inhibit the growth of those microorganisms with the potential to cause deterioration in food. The means involve intrinsic properties of the food, extrinsic properties of the environment and physiological properties of the microorganisms which enable them to flourish because of the interaction of the intrinsic and extrinsic properties.

food processor A kitchen appliance consisting of a cylindrical bowl with cover through which projects a vertical shaft onto which various circular cutting, slicing and beating implements may be attached. The shaft is rotated by an electric motor at varying speeds but generally lower than a blender Used for chopping, slicing, mixing, puréeing and pulverizing tasks for all kinds of ingredients and mixes.

food safe See meat safe

food slicer See slicing machine

food store A room or cabinet set aside for storing foods, generally with good ventilation, vermin proof and with easy clean slotted or mesh shelving

foo gwa China Bitter gourd

fool A purée of fruit into which whipped cream or custard is mixed. May be sieved and sometimes thickened with gelatine.

foon tiu meen China Wide flat noodles foo yu China Bean curd cheese

foo yung China Omelette, often filled with cooked meat, vegetables and/or shellfish forced convection oven See convection oven forcemeat Meat, game or fish flesh, free of gristle, bone and fat, ground finely and mixed with a panada of flour, rice, potato or bread, possibly cream, eggs, egg yolks or egg whites, fat or suet, etc., together with seasonings and butter to a piping consistency. Used as a basis of stuffings, quenelles, mousselines, borders and bases,

pies, terrines and galantines. forcing bag See piping bag

forel (plural foreli) Netherlands, Russia Trout foreleg of beef See shin beef

forell Sweden Trout Forelle Germany Trout

Forelle blau Austria, Germany Freshly caught trout, possibly knocked on the head and gutted, plunged into a gently boiling white fish court bouillon. The skin turns a characteristic blue if the fish is absolutely fresh. When cooked, it is served with melted butter and boiled potatoes. Also called blue trout

Forellenbarsch Germany Largemouth black bass

foreloin of pork United Kingdom The rib end of the loin, equivalent to the best end of lamb. Roasted on or off the bone or cut into chops.

forequarter The front half of a meat animal usually extending to the last rib

fore rib of beef United Kingdom The joint of beef consisting of the 7th to the 10th rib counting from the head of the beast with the attached muscles and the half vertebrae from a side of beef but excluding the breast end of the ribs. Used for roasting on or off the bone and first class braising. Also called standing rib roast

foreshank United States Shank of beef forestberry herb Australia A dried free-

flowing powdered herb with a strong passion fruit flavour with hints of cumin and caraway. It is used to enhance the flavour of berry and stone fruits.

forestière, (à la) France In the forester’s style, i.e. garnished with mushrooms, ham or bacon and fried potatoes. Usually meat or poultry.

forest mushroom Hoshi-shiitake

Forfar bridie Scotland A Scottish pastry turnover containing beef, suet and onions

fork An implement with 2 or more prongs and a handle conveniently grasped in the hand used for eating solid foods, carving or cooking. Carving forks usually have 2 large prongs.

fork luncheon A buffet type meal served on a plate and eaten with a fork usually while standing up

förlorade Sweden Poached

forloren skildpadde Denmark A dish supposed to resemble turtle made from the meat, tongue and brains of a calf’s head, with meatballs, fish balls and hard-boiled eggs

forlorent Norway Poached

Formagella della Val Bavona Switzerland A soft cows’ milk cheese with an even textured, delicately flavoured paste and a thin smooth rind

Formagella Ticinese A soft cows’ milk cheese with an even textured, delicately flavoured paste from Ticino cast in 2 kg rounds

formagelle Italy Small farmhouse cheeses from North Italy made with any type of milk formaggini Italy Small cheeses. See also

Robiolini

formaggio Italy Cheese

formaggio bianco Italy The general term for soft unripened lightly salted cows’ milk cheeses

formaggio di crema Italy Cream cheese formatge Catalonia Cheese

formic acid The simplest organic acid found in some fruits and in the poison of ants, now made synthetically for use as a flavour enhancer. See also E236

forn, al Catalonia Cooked in the oven forno, al Italy Cooked in the oven forrett Norway Appetizer, hors d’oeuvre

forshmak Russia A three-layered dish consisting of skinned and deboned herrings soaked in milk for 3 hours, minced with caramelized onions and combined with grated cooking apple as the first layer. The second layer is crustless white bread moistened with milk and mixed with beaten eggs, and the top layer is mashed potatoes, plain or piped decoratively. Baked at 180°C for 30 minutes, brushed with butter and

fourré

sprinkled with breadcrumbs for the last 5 minutes to form a crust.

fortuné France A miniature cake similar to a macaroon, baked and served in a small paper case, sprinkled with icing sugar and topped with half a glacé cherry (NOTE: Literally ‘fortunate’.)

fortune cookie United States A small cake or biscuit originated by Chinese Americans containing a slip of paper on which a horoscope, proverb or joke is printed

Fortunella One of the three important genera of citrus fruit of which the kumquat and the calamondin are the most common examples japonica Botanical name

margarita Botanical name

fouasse France A sweet bun

foudjou France A dish from Languedoc consisting of strong-flavoured pungent goats’ milk cheese flavoured with garlic and brandy and served with potatoes

fouet France Whisk

fouetter France To whip or whisk, especially cream

fougasse France A type of bread or pastry made from yeast-raised dough, oval or ringshaped, with a variety of fillings put between two layers of raised and knocked-back dough, proved, then baked at 200°C

fougassettes France A bread made with olive oil and flavoured with orange-flower water

foule medames Ful medames four France Oven

four, au France Cooked in the oven

Fourme d’Ambert France A semi-hard blueveined cows’ milk cheese from the Auvergne, ripened for 2 to 3 months and with a creamy texture and full-bodied flavour. It is cast in a tall cylinder shape and has a dark rind rather like Stilton. It has AOC status. Also called Fourme de Montbrison, Fourme de

Pierre-sur-Haute

Fourme de Cantal France A type of cheese with a red-streaked rind. See also Cantal

Fourme de Laguiole France A semi-hard pressed cows’ milk cheese. See also

Laguiole

Fourme de Montbrison France Fourme d’Ambert

Fourme de Pierre-sur-Haute France Fourme d’Ambert

Fourme de Salers France A type of cheese with a red-streaked rind. See also Cantal

fourrage France Stuffing or filling fourré(e) France Filled

fourré à la crème

fourré à la crème France Filled with cream, e.g. a cake

four spices Quatre-épices

fowl An edible bird, usually applied to older or tougher poultry suitable for boiling, casseroling or making soup

fox noodles Kitsume-udon

fox tail millet A temperate climate millet, Setaria italica, certainly grown in China in 2700 BC, now grown in the USA for animal feed and in Russia for beer. Also called

German millet, Hungarian millet, Siberian millet, Italian millet

foyot, sauce France Béarnaise sauce with added melted meat glaze whisked in slowly. Also called valois, sauce

fözelék Hungary Vegetables

fracassata Italy Meat stew with an egg sauce

Fragaria alpina Botanical name Alpine strawberry

Fragaria vesca Botanical name Wild strawberry

Fragaria vesca sempiflorens Botanical name Alpine strawberry

Fragaria x ananassa Botanical name

Cultivated strawberry. Originally a cross between F. virginiana (arrived 1556 from the USA) and F. chiloensis (arrived 18th century).

fragole Italy Strawberries

fragole di bosco Italy Wild strawberries fragolini Italy Wild strawberries fragolini di mare Italy Curled octopus

fragolino Italy Sea bream. Also called pagello fragrant mushroom Shiitake mushroom fraîche France Fresh or cool, the feminine

form of frais

frais France Fresh or cool; usually applied to fresh cheeses and vegetables

fraisage France A method of kneading dough by spreading it across the board with the heel of the hand, gathering it up into a ball and repeating the process

fraise France 1. Strawberry. 2. Caul, the inner fatty membrane of the abdominal cavity.

fraise de bois France Wild strawberry fraises Romanoff France Fresh strawberries

macerated in liqueur and orange juice and served with a topping of whipped cream

framboesa Portugal Raspberry framboise France Raspberry frambozen Netherlands Raspberries frambuesa Spain Raspberry

française, à la France In the French style, i.e. with a garnish of spinach and potatoes, sometimes also cooked lettuce and asparagus

française, fish à la Fillets of fish dipped in milk and passed through seasoned flour, deep-fried at 195°C, drained, garnished with lemon wedges and picked parsley and served with sauce diable

frangipane 1. France Almond paste 2. United Kingdom An almond-flavoured cake mixture made from butter, sugar, eggs, ground almonds and flour, used for Bakewell tarts and other similar items 3. France A thickening agent or panada, made rather like choux pastry from flour, egg yolks, butter and milk with seasonings, for use in the manufacture of chicken and fish forcemeats 4. France Confectioner’s custard containing chopped or ground almonds, used as crème pâtissière

frangipane flan See frangipane tart frangipane tart A 16th-century Italian tart

introduced to France at that time, consisting of a blind-baked pastry case lined with jam, filled with cooked cream containing crushed ratafia biscuits, lightly browned butter, rum and lemon zest, decorated with whipped cream and chopped pistachios. Also called frangipane flan

frango Portugal A young chicken

frango com ervilhas Portugal Chicken cooked in olive oil and butter and served with petit pois, onions and the pan residues deglazed with port

frango guisado Portugal A chicken, onion and tomato stew

frank United States Frankfurter (colloquial) frankfurter United States A cheap imitation of

the German Frankfurter made from the cheapest pig and beef meat and offal, finely ground with water and emulsifiers, mixed with flour, onion, seasoning, spices, saltpetre, colouring and so on, packed into narrow casings and linked. Made in various lengths. Used for hot dogs.

Frankfurter Germany A yellowish-brown, smooth-textured, scalded and cold-smoked sausage made from finely ground pork and bacon fat. Usually poached in water to heat it up. Called Bockwurst in Frankfurt.

Frankfurter Bohnensuppe Germany Kidney beans previously rehydrated, boiled in water or stock with herbs until tender, finished with butter and garnished with sliced frankfurters

Frankfurter Kranz Germany A rich cake made by the creaming method from sugar, corn flour, plain flour, butter and eggs (4:3:2:3:3) with 8 teaspoonfuls of baking powder (6 g) per kg of total flour and flavoured with lemon zest and rum, baked at 160°C, cut in 3 horizontal slices, filled with a rum flavoured and egg yolk enriched butter

cream and the top and sides covered with crushed almond praline

Frankfurter Würtschen Germany Pale boiled sausages for which Frankfurt is famous, containing finely ground meat products

Frankfurt tongue sausage Germany Cured pork leg meat finely minced, seasoned and flavoured with mace and cardamom, diced pork tongue and pistachio nuts added, the mixture packed into thin bullock casings, boiled until cooked then smoked over oak and juniper berries

Frankische Butterplätzchen Germany

Biscuits made by the creaming method from half and half butter and clarified butter, sugar, eggs, and flour (4:4:3:9), flavoured with vanilla and baked at 200°C

franskbröd Sweden French bread, i.e. baguette, petit pain, bread roll or the like franskbrød Denmark French bread, i.e. baguette, petit pain, bread roll or the like.

Also called rundstycke

franske kartofler Denmark Potato chips franske poteter Norway Potato chips

frappe Italy Galani, but the strips of pastry knotted

frappé(e) France Frozen or chilled. Used to describe dishes served on crushed ice.

frappo France A strong-tasting casserole of ox tripe from Languedoc

frassino di montagna Italy Rowanberry

Frauenhaar Germany Maidenhair fern freak coconut Makapuno

fréchure France A casserole of pigs’ lights from Vivarais

freddo Italy Cold

free-range eggs Eggs laid by hens which nominally have free access to open pasture. Often theoretical since the birds have only limited openings from the barn to the outside and are not bred to freedom from hatching.

freeze, to To reduce the temperature of food to below 0°C so that any free water solidifies and other materials become stiff or glasslike. Mixtures are frozen to make ice cream, sorbet, etc. At even lower temperatures below –20°C food is preserved from deterioration. See also deep-freeze, to

freeze-concentrate, to To concentrate fruit juice or other aqueous liquids by freezing out part of the water as crystals and removing them

freeze-dried bean curd Bean curd which has been freeze-dried. When reconstituted it retains the porous texture of the dried product.

freeze-dry, to A method of dehydrating food by subjecting it to a vacuum whilst it is

French black truffle

frozen. This causes the frozen water to evaporate whilst preserving an open structure in the food which facilitates rehydration. Freeze-dried vegetables are used in instant soups and the technique is most widely used for instant coffee.

freezer A chest, upright cabinet or walk-in room which is kept at a temperature of – 20°C in which deep-frozen foods may be stored. Also used to deep-freeze foods.

freezer burn The discoloration which occurs on the surface of food where it comes into direct contact with a cold surface because of inadequate packaging

freezer knife A knife with a serrated or sawlike edge to its strong blade, used for cutting up frozen food

freginat Catalonia 1. Fried or sautéed, with a sauce 2. The meat used in preparing something in the freginat style

freginat de fetge Catalonia Liver, usually calves’ liver

freginat de pollostre Catalonia Chicken fried or sautéed with onions and garlic

fregit Catalonia Fried

fregolatta Italy Lightly toasted bread rubbed with garlic and tomato. See also bruschetta fregula Italy Saffron flavoured semolina dumplings cooked in broth and served with

cheese. Also called succu tundu

Freiburger Vacherin Germany, Switzerland A smaller soft version of Gruyère cheese. See also Vacherin fribourgeoise

frejol (plural frejoles) Spain Beans other than broad beans. See also haba

frejon West Africa An unusual dish from Sierra Leone made from partially mashed cooked cow peas mixed with coconut milk (2:1), salt and sugar and flavoured with cocoa mixed to a paste with a little water

French artichoke See artichoke

French bean A South American, half-hardy annual legume, Phaseolus vulgaris, usually a dwarf bush but occasionally climbing, which carries 10 to 15 cm long thin fleshy pods, usually green but some yellow or purple. When immature, the whole pod is eaten as a vegetable. At a later stage when the pods become stringy the fresh green beans are known as flageolet beans and can be treated as peas, i.e.used as they are or dried. When fully mature, creamor fawn-coloured and completely dry, the beans are known as haricot beans. They are grown extensively all over the world. Also called dwarf bean, kidney bean, string bean, snap bean, haricot vert

French black truffle The famous and expensive truffle, Tuber melanosporum,

French bread

from Périgord which grows in the root area of oak and hazelnut trees. In appearance it is wrinkled and warty, dark brown to black with a strong distinctive fragrance and mild flavour. Now grown in California, New Zealand and Australia. Also called diamant noir, Périgord truffle

French bread Any of the varieties of long thin bread with a crisp brown crust and the characteristic diagonal slashes which imitate the traditional French daily bread. See also flute, baguette

French carrots United States Carrettes French dressing See vinaigrette

French flan See crème caramel

French fries United States Potato chips

French fritters Beignet

French frying United States Deep-fat frying

French icing United States A cooked cake covering made from icing sugar, butter, eggs and flavouring

French knife United States Cook’s knife

French marjoram Pot marjoram

French meringue 1 part egg white beaten until stiff with 2 parts of icing sugar, vanilla essence and a pinch of salt over a bain-marie for up to 30 minutes. Piped to form various shapes.

French mustard A mild flavoured mustard made from dehusked and ground, brown and black mustard seeds mixed with vinegar and water

French onion soup See brown onion soup French parsley Flat parsley

French puff Beignet

French puff pastry method Dough formed into a ball, cross cut on the top, corners pulled out and rolled out to a square with a thick centre and thin corners. Fat of the same consistency as the dough placed on the centre, the corners pulled over the fat and rolled out to a rectangle to give 2 layers of dough sandwiching 1 layer of fat, folded, rolled out and rested, then turned and rolled as for puff pastry.

French service 1. A style of laying the table with a plate (not necessarily used), cutlery, glasses and a napkin on the plate 2. A method of serving food in which guests help themselves from food offered on a dish or flat from the left by a waiter

French sorrel A name used indiscriminately for both sorrel and buckler leaf sorrel

French stick See French bread French tarragon See tarragon

French toast Stale bread slices dipped in an egg and milk mixture, sweetened and flavoured with vanilla for the dessert version,

then fried in (clarified) butter until crisp and golden. The sweet version is served as a dessert in France and as a breakfast dish in the USA, topped with maple syrup, fruit or jam or sprinkled with cinnamon and sugar. See also pain perdu

French whip United States Balloon whisk

Freneuse, crème France Purée Freneuse creamed with cream, milk or thin béchamel sauce

Freneuse, purée France A basic soup with potatoes and turnips. Also called potato and turnip soup

fresa Spain Strawberry

fresa pistocco Italy A paper-thin crisp bread. See also carta de musica

fresca Mexico 1. Fresh 2. Cool 3. A cocktail made with tequila, grapefruit juice and soda water

fresco Italy, Portugal, Spain Fresh, cool fresh egg custard sauce See egg custard

sauce

fresh fruit salad As fruit salad but restricted to fresh fruits

fresh ham United States An uncured hind leg of pork

fresh pasta Freshly made soft pasta which cooks in 3 to 5 minutes. Cannot be formed into elaborate shapes like dried pasta.

freshwater bream A fish, Abramis brama, related to the carp family with a lot of bones and a muddy flavour. Generally caught for sport only.

freshwater drum Alpodinotus grunniens, the only member of the drum family of fish which lives all its life in fresh water. It is 30 to 40 cm long weighs to 500 g and is from the lakes and rivers of the Northern USA. The flesh is light coloured and mild in flavour.

freshwater shark Pike

Fresno chilli Mexico A small conical fairly hot chilli pepper with a green or greenish-yellow colour

fresones Spain Large strawberries

fresse alla cunese Italy Minced pork liver and beef wrapped in pig’s caul and fried

fressure France Offal from pigs or calves friandises France 1. Titbit, delicacy,

sweetmeat 2. A selection of small sweets, preserved fruits, etc. served with petit fours and tea or coffee

friand sanflorain France A herb-flavoured pork pie from Saint Flour in the Auvergne friar’s chicken 1. England Soup made by cooking a small chicken cut in four pieces in veal stock until tender. The seasoned cooking liquor is thickened with egg yolks, finished with chopped parsley and served

with the chicken meat. 2. Scotland Chicken stock thickened with a liaison of eggs and cream to which is added finely chopped chicken meat at the rate of 150 g per litre. This is warmed to not more than 85°C to avoid curdling, garnished with parsley and served immediately.

friar’s omelette A baked omelette with stewed apples

fricadelle 1. Fried small meatballs of minced beef and pork, etc. See also frikadeller 2. France Croquette

fricandeau England, France A slice of meat, usually cushion veal, or large fish, cut along the fibres to 4 cm thick, beaten with a cutlet bat, larded with thin strips of salt pork fat and braised slowly until tender so that it may be cut with a spoon. Served dressed with the braising liquor and suitable garnishes.

fricandó Catalonia Braised veal with wild mushrooms

fricassea Italy Fricassée, usually finished with eggs and lemon juice

fricassee United States A veal or poultry stew in which the meat is first lightly browned so as to give a light brown colour to the stew fricassée England, France A stew of sealed white meat and/or vegetable in a velouté sauce, cooked in the oven and finished with

a liaison of egg yolks and cream

fricaude France A rich Lyonnaise stew of pigs’ offal

Fridatten Austria Thin strips of pancake used as a garnish

fried bean curd Cubes of bean curd deepfried to give a golden outer skin if lightly fried, or a crisp outer skin with just a little soft bean curd in the centre

fried cream United States As crèmes frites, but panéed with crushed cake crumbs and sprinkled with sugar and rum

fried creams Crèmes frites

fried egg A shelled egg shallow-fried in hot fat. The white on the top of the egg is coloured either by basting with hot fat or by turning the egg over when almost finished. Tastes differ as to the amount of cooking required.

fried rice Cooked rice stir-fried in oil with chopped vegetables usually containing spring onions, and beaten egg which is dribbled into the mix as it is being stirred and fried. Often served in place of boiled rice in Western Chinese restaurants or as a dish on its own.

fries Plural of fry

friese Netherlands A pale strong-flavoured and very hard and dense cows’ milk cheese. See also nagelkaas

frisches Obst

friese Kanterkaas Netherlands A cheese like nagelkaas, but without the cumin and cloves. See also Kanterkaas

friese Nagelkaas Netherlands A pale strongflavoured and very hard and dense cows’ milk cheese. See also nagelkaas

frigate mackerel See bonito 1 friggere Italy To fry

frijolada Spain A stew made with black beans, ham shank and sausage with fried onion and sweet peppers in a chicken or beef stock flavoured with herbs and served with rice

frijoles Spain Beans

frijoles blancos Spain Haricot beans frijoles con puerco Mexico Black beans

cooked until soft in water, drained and cooked in the oven with cubes of pork. The beans and pork are served on top of rice cooked in the bean cooking liquor (black rice) and garnished with coriander, chopped onions, chopped radish and a well-spiced tomato and garlic sauce.

frijoles negros Spain Black eyed beans much used in Caribbean cooking. See also black bean 1

frijoles refritos Mexico Refried beans made from various beans boiled until tender with onions, garlic, chillies, seasoning and sometimes skinned tomatoes, drained, mashed, mixed with fried onions, reheated and served as an accompaniment or as a dip

frijoles rojos Spain Kidney beans frikadeller Denmark, Sweden Small

meatballs of minced beef and pork with grated onion, allspice, egg, seasoning and milk, deep or shallow-fried, served in tomato sauce with potatoes and cooked red cabbage or salad. Popular in Northern Europe. Also called fricadelle

Frikadeller Germany Small meatballs of minced pork, deep or shallow-fried, served in a tomato sauce and popular in northern Europe

frikkadel South Africa The standard German

Frikadeller

frikkadels Sri Lanka An adaptation of the European frikadeller made with minced beef, desiccated coconut, garlic, etc. and flavoured with dill or mint

frill 1. See cutlet frill 2. Mesentery frío Portugal, Spain Cold

frire France To fry

Frisch See Frischkäse

frische Leberwurst Germany Fresh liver sausage. See also Leberwurst

frischer Hering Germany Fresh herring frisches Obst Germany Fresh fruit