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.