Cooking Glossary

Filet mignon
Filets of beef tenderloin, usually without any fat.
Fines Herbes
A mixture of parsley, chives, chervil and tarragon.
Fold
Combining ingredients using a gentle under and over motion, in order to prevent loss of air that may result from stirring or beating.
Fondue
From the French word for "melt". Can be used to refer to food cooked in a communal pot at the table, or to finely chopped vegetables that have been slowly cooked to a pulp and used as a garnish.
Forcemeat
Ground meat or meats, mixed with seasonings, used for stuffing.
Frappe
Refers to dessert items that are frozen or partially frozen to a mushy texture.