Week 2 Day 2
Terms
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- Farci
- french for stuffed
- Feuilletée
- a square, rectangular, or diamond shaped puff pastry box that can be filled with a sweet or savory mixture
- Fleuron
- a half moon shape of puff pastry used to garnish entrées
- Focaccia
- Italian flat bread leavened with yeast and flavored with olive oil and herbs ; traditionally made with potato flour
- Foie
- french for liver
- Foie Gras
- the enlarged liver of a duck or goose
- Fond lié
- thickened deglazed pan juices
- Fondant
- a sweet thick opaque sugar paste commonly used for glazing pastries or making candies
- Fougasse
- a rectangular, ladder-shaped bread from the south of France.
- Framboise
- french for raspberries
- Frangipane
- an almond flavored pastry cream used in the preparation of various desserts and cake ; also known as frangipane cream. In classic French cookery, a pastry dough similar to pate a choux
- French Meringue
- a mixture of stiffly beaten egg whites and granulated sugar, depending on its intended use, it may be soft or hard. Also called common meringue
- Fricassé
- a french stew in which the meat is cooked in fat but not browned before the liquid is added
- Fritter
- a small sweet or savory, deep fried cake made by either combining chopped foods with a thick batter or dipping the food into the batter
- Froid
- french for cold
- Fromage
- french for cheese
- Fruits de Mer
- french for fruits of the sea and used in reference to seafood
- Fruit Torte
- a layer cake topped with a decorative arrangement of fruit
- Fumé
- french for smoked
- Fumet
- a concentrated stock usually made from fish bones and/or shellfish shells and vegetables