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 salad dressing)
• 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 steam pressure

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 top-to-bottom motion
• 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.

Donna

“The only place where success comes before work is in the dictionary."

 Donald Kendall