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.