Cooking Terms E and F
Easy to Understand Cooking Dictionary
This page provides cooking definitions for cooking terms E and F.
Cooking Terms can be a little confusing so these definitions are provided for frequently used terms found in recipes and articles about cooking.
As with all dictionaries, the terms are alphabetized (I think ;-) )
Cooking Terms E and F : Learning the Language
Cooking Terminology: Words starting with "E"
- egg wash - liquified eggs; beaten eggs with milk or water sometimes added; used in the
breading process, in sealing pieces of dough and to coat some baked goods for a
shiny look when baked.
- emulsion - small
particles of oil or another liquid suspended in the other (e.g. vinaigrette
- entree' - in France
this refers to the first course of a meal after the soup but before the main
course; in the USA it is the main dish
- espresso - a very strong, dark coffee brewed with
Cooking Terminology: Words starting with "F"
- Fahrenheit - a temperature scale in which 32 degrees represents freezing and 212 degrees is the steam point( to convert Fahrenheit to Celsius, subtract 32 from the Fahrenheit reading, multiply by 5 and divide by 9; better yet - have a thermometer that reads both scales)
- filet - a boneless, skinless piece of meat (fillet is used for boneless, skinless fish)
- filet mignon - center cut from the tenderloin of beef
- fillet - to remove the bones from fish or meat before cooking (fish fillet, meat filet)
- filter - to remove impurities or particles of food by pouring through cheesecloth or a strainer or "China Cap" (chinois)
- flake - to break food into small pieces (or allow it to do so when cooking)
- flambe' - a method of
cooking in which foods are splashed with liquor and ignited
- Florentine - food
cooked with or garnished with spinach
- flute - a decorative
scalloped edge on pastry or pie crusts; vegetables can be fluted as a way to
make them have more eye appeal
- fold - combining two
or more products with a spatula or spoon using a side-to-side motion or a
- fondue - a warmed
creamy liquid made of cheese, eggs, wine or other products and used as a dip
for vegetables, breads and some other products
- fricassee - a stew of
cut up poultry fried in butter and simmered with vegetables
- frittata - an omelet
that is baked and not folded; "open-faced" omelet
- frizzle - to fry
julienne vegetables in hot oil until crisp
Hopefully this cooking dictionary will prove helpful in your pursuit of cooking with confidence and style.
“The only place where success comes before work is in the dictionary."