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"a la Forestière," is a French term which means “of the Forest.” It is used to describe dishes that are garnished with butter sautéed potatoes (or Potato Balls), bacon (or Salted Pork), and mushrooms (usually Wild...
Fabricate: To cut a large item into smaller portions; it often refers to the butchering of Meat, Poultry or Fish.
Fabricated Cut: A small cut of meat or an individual portion cut from a Sub-Primal Cut.
Fabricated Product: A food item after trimming, boning, portioning and so on.
Fabricated Yield Percentage: The yield or edible portion of a food item expressed as a percentage of the amount of item purchased.
After WWII, modern Animal Husbandry studied production and markets, resulting in the development of domestic commercial Chickens that are bred for growth, fattened with special caloric feed, and Battery Raised in a factory-like environment. Chickens raised and processed this way are known...
Fairing: A traditional term for foods, usually sweets or cakes such as gingerbread nuts, sold at British and American fairs.
Today Fajita means a meal where meat, poultry, vegetables and/or other ingredients are Grilled together over High Heat and served in a flour tortilla. The dish has its origins from tougher less expensive cuts of beef, namely Outside Skirt Steak, which resembles a “Belt,” or...
Family: A botanical and zoological term to describe a group of related genera. 2. An imprecisely used term to describe a group of seemingly related plants or animals.
Fancy: Fish that has been frozen previously. 2. A quality grade of fruits, especially canned or frozen.
Fannings: Moderate-sized particles of broken tea leaves.
Farinaceous: A food consisting of or made from flour or meal.
Farmers Market: A place where local farmers can sell their goods. Nutritional Value USDA
FDA: An agency of the United States Department of Health and Human Services responsible for setting and regulating policies on foods, dietary supplements, drugs, vaccines, biological medical products, blood products, medical devices, radiation-emitting devices, veterinary products, and...
Ingredients used for Thickening foods frequently are based on Vegetable Gums, Starches, Pectins, Sugars or Proteins. Fecula is the name for a category of flavorless powdered starches. Varieties The category Fecula includes: Arrowroot, Cornstarch, Potato Starch, and Tapioca...
Feijoada is a Portuguese slow-cooked, hearty Meat and Bean Stew. Feijoada originated in Portugal and became popular in the Portuguese colonies as well. In the colonies, it was made by slaves with whatever scraps and discarded bits of meat they could get their hands on. But there is also...
Fermenting: is the process by which yeast converts sugars to alcohol and carbon dioxide. Fermenting, is fundamental to the making of leavened breads, vinegars, cultured milk products, beers, wines & spirits. Nutritional Value USDA
Fernand Point: Recognized as the guiding force behind nouvelle cuisine, this chef was a mentor to many of the greats including Paul Bocuse, Francoise Bise, Alain Chapel and Pierre and Jean Foisgros. Nutritional Value USDA
First-In, First Out!
Fillet, (pronounced “fill-ay”) but also spelled “Filet” (pronounced “fill-ette”) in Great Britain, simply means a Boneless Portion Cut of Meat. The Fillet of Fish, Fillet of Chicken and Fillet of Beef are the most commonly known “Filets,”...
Fin Fish refer to any number of cold-blooded, strictly aquatic vertebrates that typically have an elongated torpedo shaped body ending in a broad tail fin, and limbs, when present at all, in the form of fins. Varieties Fin Fish are typically classified as either Round Fish or Flat...
Fine Brunoise is a French Culinary Term for a Very Fine Dice.
Fine Julienne is a Fine Matchstick Cut.
Fire caused by wood, paper, linen and other combustibles. Nutritional Value USDA
Fire Class B is caused by burning liquids such as grease, oil, gasoline and other solvents. Nutritional Value USDA
Fire caused by electrical elements such as switches, motors, etc. Nutritional Value USDA
Fire caused by oils and fats, in commercial cooking equipment. Nutritional Value USDA
Fire Code: A code adopted by the state or local jurisdiction and enforced by fire prevention officers within municipal fire departments. Nutritional Value USDA
Fire Safety Plan: A plan required by all North American national, state, and provincial fire codes based on building use or occupancy types. Nutritional Value USDA
Fish: This broad category includes both finfish and shellfish. Nutritional Value USDA
The Fish Fillet is usually the entire side of a Round Fish or Flat Fish with the backbone removed. Fish Fillets are longer, bilateral cuts taken from the left or right side of the spine (in the case of Round Fish) or above or below the spine (in the case of Flat Fish). Round Fish yield 2...
At first blush the idea of a Fish Loin seems ludicrous. Fish don’t have legs and therefore can’t technically have a Loin Primal Cut. But marketers are clever. By using the term “Fish Loin,” by which they mean the lower back of a Round Fish (typically above the...
A Fish Steak is a cross-sectional cut of a large Fish. Steaks cut from very large ocean fish are basically boneless or might contain a small amount of cartilage depending on the kind of fish. Varieties A Fish Steak is a cross-sectional cut of a large Fish. Fish Steaks can be made...
Flash Freezing Can Take Food Items from Room Temperature to Frozen Solid in Minutes.
Flat Fish are typically marine fish, having a flattened body with both eyes on the top side of the head. Varieties Flat Fish include: Flounder, Sole, and Halibut.
A Flavor Profile, of a food, sauce, or whatever, is the combination of flavors experienced when it is tasted. As we learned in Lesson 3: Food Preparation Basics, the primary flavors are : Sweet, Sour, Bitter, Salty & "Umammi." These five) flavors are what we can taste with...
Flavored Syrup is typically made by adding flavorings, extracts or essences to Simple Syrups. Aromaticus Syrup, for example, is made by adding Orange flavoring and Cinnamon water to a completed and cooled Simple Syrup.
Flavoring Agents are substances added to foods and medicine to improve the quality of taste. An example of a Flavoring Agent can be when a flavor, like Garlic or Honey or Garlic & Honey, is added to butter to make a Compound Butter. Another example might be adding flavors like...
Flavorings are an extract or spice added to food for the purpose of enhancing its taste. While “seasoning” implies the addition of salts, spices or herbs to enhance flavor, “flavorings” more often refers to the addition of extracts or flavoring oils to augment or...
A Fletch is a portion of a Fish Filet from a larger fish such as Swordfish, Tuna or Halibut. The Fletch can be a half fillet, quarter fillet or even less of a whole fish fillet.
Flexitarian: A vegetarian that occasionally eats animal meat. Nutritional Value USDA
Florentine: A french word that refers to a dish that is prepared with spinach. Nutritional Value USDA
Summer Flounder, also known as “Fluke.” Purchasing Fluke is often ranked very low in terms of mercury levels. This can, of course, depend on the source of the fish, so if you are pregnant or nursing or have a health condition, check with your fish retailer for information...
Focaccia Bread, made with Yeast, but un-kneaded, is a dense Italian Bread that is eaten as a snack and used for Sandwiches. Focaccia doesn’t rise as much as other Yeast Breads because it is not kneaded to develop its Gluten. Culinary Uses Its nearly flat appearance prompted...
The cooked, burned-on, flavorful, solid remnants left in the pan after Meat or vegetables are cooked. Culinary Uses Fond means foundation in French and much of the flavor for Stocks and Sauces are based on the flavor contained in the fond.
Fontana: The first shape a pasta is molded into. Fontana, is also known as the form of a fountain. Nutritional Value USDA
Food Additives: Substances added to food to preserve flavor or improve its taste and appearance. Nutritional Value USDA
In order to make oranges look more “orange” or cake frosting look “colorful,” food coloring can be added. Food coloring is any substance used to add color to food or drinks for the purpose of making food look consistent (we expect salmon to be orange), decorative...
Food Grade Shellac (or Lac Resin) is similar to the familiar wood finish in that it comes from resin secreted by the female Lac Beetle of Thailand and India but Food Grade Shellac is not processed the same way as the wood treatment. Food Grade Shellac has a consistency similar to Bees...
Food Preparer: in the kitchen, the Food Preparer makes sure the short order cooks don't run out of ingredients during peak hours. Nutritional Value USDA
Food Pyramid: A visual system depciting optimal nutrition guidelines for each food category. Nutritional Value USDA
The Food Safety and Inspection Service (FSIS), which is an agency of the United States Department of Agriculture (USDA), is the public health agency responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled...
A Food Service Manager, is responsible for every aspect of the kitchen. Food Service Manager leads the food production, staff management, safety and customer satisfaction. Nutritional Value USDA
The Burgundian, François Pierre de la Varenne (1615 – 1678), was the author of Le Cuisinier François (1651), the primer that codifies the roots of modern French cuisine in the time of Louis XIV, (14) the Sun King. Aside from introducing some of the biggest...
Varieties Peaches and Apricots are divided into two main categories: Freestone and Clingstone. If the fruit has a pit that pulls easily away from the flesh, it is a Freestone variety. If on the other hand, the fruit has a “clinging” pit that adheres to the flesh it is a Clingstone...
Freezer Burn: The surface dehydration and discoloration of food that results from moisture loss at below freezing temperatures.
Freezing: What occurs when a liquid turns solid, when exposed to enough cold. Nutritional Value USDA
French-Cut means either cutting a food product on the bias or lengthwise in thin slivers (the latter definition is the same as Frenching). The term French-Cut is most often used to describe vegetable preparation but can be applied to Bias Cut Meats as well.
French Toast is stale bread dipped in batter, then cooked. Nutritional Value USDA
Frenching is a term we see more often applied to a technique for presenting Meat on the bone, but it can also refer to a method for cutting Green Beans or other vegetables. Culinary Uses When referring to a meat item on the bone, Frenching means to scrape down the meat along the bone...
In the culinary world, Frenching means two different things, depending on if we are discussing Meat or Vegetables. Frenching is more familiar to us as a technique for presenting Meat on the bone, but it also refers to a style of cutting Vegetables. Frenching Vegetables means...
Varieties Because they are high in moisture the following fruits and vegetables are typically “Waxed” to prepare them for shipping and transport. Apples Melons Cantaloupes Peaches Pears Rutabagas Cucumbers Squash Tomatoes Avocados Bell...
Frittatas are basically open-faced omelets that are baked, in the oven. Nutritional Value USDA
Storage Poultry freezes at 26° F (-3.33° C). Frozen Poultry refers to any Raw Poultry that has been below 26° F, though in modern distribution most Poultry is held frozen at 0° F (-17.78) or lower. Frozen Poultry should be Thawed by defrosting it in the refrigerator. If time...
Frying: The cooking of food in oil or fat. Varieties Deep Fat Frying Pan Frying Nutritional Value USDA
A fully developed Stock is one that has been cooked, Strained, and Vented and Degreased. Gluten Free Yes Low Fat Yes Low Calorie Yes
In traditional culinary terms, a Fumet means a concentrated Stock. Most frequently a Fumet will be a Fish Stock.or a Mushroom Stock. Nutritional Value USDA
Fusion Cuisine: Simply means a collaboration of various cuisine styles. This cuisine combines elements of different culinary traditions, while not fitting specifically into any. Nutritional Value USDA