A sugar and water mixture cooked
to the soft-ball stage (234°F)
cooled and kneaded.
Fondue
A baked food similar to a soufflé
but including bread or cracker crumbs, also a
melted cheese dish.
Frappe
Sweetened fruit juice frozen
until of mushy consistency.
Fritters
Fruit, meat, vegetables or fish
covered with batter or chopped and mixed batter.
Usually fried in deep fat.
Fricassee
To cook meat or poultry by
braising.
Fry
To cook in fat. (a) PANFRY - To
cook in small amount of fat. (b) DEEP-FAT FRY -
To cook in enough fat to completely cover food
while cooking.
Fennel
An herb, seed of which are ground
and used to flavor fish sauces and apple pie. It
resembles celery in appearance and has a
fragrance and taste suggestive of anise. The
young stalks are used as a salad green or served
like celery in Lain countries.
Fresh Milk
Fluid, whole milk containing
approximately 4% butterfat.
