Choose the first letter of the word from the list above to go to the appropriate page of the glossary.
Fahrenheit
a temperature scale in which 32° represents the freezing point of water and 212° the boiling point. To convert to Celsius, subtract 32 from the Fahrenheit reading, multiply by 5 and divide by 9.
Feta
a white crumbly Greek cheese traditionally made from sheep or goat's milk, cured in brine, having a tangy, salty flavor.
Filé
ground dried sassafras leaves, used as a flavoring and thickening ingredient in gumbos and other Creole dishes. Filé should be added to a dish only just before serving.
Fines herbes
a traditional French combination of finely chopped parsley, chervil, tarragon and chives.
Fish sauce (Vietnamese: nuoc mam; Thai: nam pla)
a pungent salty condiment prepared from salted fermented fish, widely used in southeastern Asian cooking.
Foam
You can produce various kinds of foams by using nitrous oxide canisters designed for whipped cream. Simply fill the canister with the liquid of your choice.
Fondue
(1) a preparation of vegetables cooked over low heat until very soft and reduced to a pulp, often used as a garnish for meat or fish; (2) a Swiss dish of melted cheese and wine, into which diners dip cubes of bread.
Frittata
a round (not folded) Italian omelet in which other ingredients are mixed into the eggs, instead of being used as a filling as in a French omelet.
Fumet
a concentrated stock, usually fish stock, flavored with white wine, vegetables, herbs, etc.
