|
Fresh Food Facts / Food Dictionary
Page: 6
 Farfalle, meaning "butterflies," is a cut of pasta that is also called bow ties. Both names reflect the shape of the pasta.
For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, fedelini, fettuccine, fusilli, garganelli, gemelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
Farmer cheese
Which is similar in appearance to ricotta, is a small-curd, cow's milk cheese that is low in fat and has a fairly dry consistency.
For other cheese varieties, see American, añejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, Emmenthaler, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.
Fava beans
Also known as broad beans, resemble oversized lima beans. They are sold fresh or dried. Fresh fava beans are sold in their long, plump, flattened pods and are easily shelled. The tough but edible skin can be removed. Dried beans require soaking to rehydrate them.
To sort and rinse dried fava beans:
Spread the beans in a single layer on a platter or tray. Pick out and discard any discolored and misshapen beans and impurities such as small stones and fibers. Transfer the beans to a colander or sieve. Rinse well under cold running water.
To soak and rehydrate dried fava beans:
Place the cleaned beans in a bowl of fresh cold water to cover and soak for 3-8 hours at room temperature; drain well. Or, place beans in a saucepan with water to cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours; drain well.
To prepare fresh fava beans:
With your fingers, pop open the bean pods along their seams and pull out the individual fava beans. Use a thumbnail to split open the tough outer skin of each bean, then peel it off with your fingertips.For other bean varieties, see adzuki, borlotti, cannellini, cranberry, flageolet, Great Northern, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas, green lentils, and lentils.
Fedelini
is a variety of pasta cut into very fine, thin spaghetti.
For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fettuccine, fusilli, garganelli, gemelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
Farina - see Cream of Wheat
FAVA/BROAD BEANS - Favas as a green vegetable are popular in Europe. In the North, e.g. Britain and Holland they are called 'broad beans' and grown as a summer crop, planted in early spring, and in Italy they are planted in fall and harvested in January, and also planted in January and eaten in April and May. They are grown for animal forage in Italy as well. They come in various sizes, but in general they are large and flat.
FEIJA~O - Portuguese for beans, the default is black beans. Not to be confused with:
FEIJOA - A waxy green fruit about 3" long. Although it is not a guava you may know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub, growing to 10-16 ft. It thrives in subtropical regions but is hardy & once established will tolerate moderate frosts. They are either eaten raw (with or without the skin) or made into jellies, sauces & chutneys.
Fennel
 Is a crisp, mildly anise-flavored vegetable with a creamy or greenish white bulb and tubular celerylike stalks with feathery leaves. It is also called by its Italian name, "finocchio." Choose bulbs that are free of cracks or brown spots. The fine, feathery leaves, or fronds, are used as a fresh herb.
To core and slice fennel:
Trim the stalks close to the bulb. Discard the bruised outer stalks. Halve or quarter the bulb lengthwise. Rinse between layers to remove grit. With a chef's knife, remove and discard the core from each piece. Slice the pieces as directed in recipes.For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, epazote, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.
Fennel seeds
are small, crescent-shaped seeds from a variety of fennel related to the the bulb vegetable of the same name. Used as a spice, they are prized for their mild anise flavor.
To toast fennel seeds:
Place the seeds in a small, dry, heavy frying pan over moderate heat and stir until they are aromatic, 1-2 minutes. Cool slightly before using.For other spices, see allspice, aniseeds, caraway, cardamom, cayenne pepper, chili powder, Chinese five-spice powder, cinnamon, cloves, coriander seeds, cumin, curry powder, garam masala, ginger, juniper berries, mace, nutmeg, paprika, pepper, peppercorns, saffron, Sichuan pepper, star anise, sumac, and turmeric.
Fenugreek seeds
have been used as a medicinal herb as well as a dye and a seasoning for centuries. An ancient Egyptian medical document states that fenugreek seeds were used around 1550 BC in anointing oils and herbal ointments. During the Middle Ages in Europe, monastery accounts indicate that gardens were designated with beds of herbs and spices which included fenugreek seeds. This seed is triangular in shape and yellow-brown. They are often roasted and then crushed to bring out their full flavor. The seeds can be sprouted as well, like mustard, to be used in salads. Still grown in the Mediterranean, this plant is also found in India, Morocco, Argentina and France. It is found, perhaps most commonly, in Indian curries and pickles. In parts of Africa such as Ethiopia and Egypt, fenugreek is used in breads. Available in Indian and Mid-Eastern grocery stores, fenugreek seeds should be stored in a dry, cool cabinet, in airtight jars and out of direct light. They may keep for several months up to a year.
Fermented black beans
Are a traditional Chinese seasoning made by fermenting cooked black-skinned soybeans with brine and ginger, orange peel, or Chinese five-spice powder. They are sold in Asian food shops and well-stocked food stores. Those with ginger are considered to have a finer flavor. Store at room temperature in an airtight container.
Feta cheese
A traditional brine-cured Greek goat's or sheep's milk cheese, is white, salty, and sharp tasting and has a consistency that ranges from creamy to crumbly and dry. Some feta cheeses are now made of cow's milk.
For other cheese varieties, see American, añejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, Emmenthaler, farmer, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.
Fettuccine
Italian for "ribbons,"is a popular cut of long, flat strands of pasta about 1/4 inch (6 mm) wide.
For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fedelini, fusilli, garganelli, gemelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
Figs
Are fruits characterized by their many tiny edible seeds, sweet, slightly astringent flavor, and soft, succulent flesh that ranges from gold to dark red. Underripe figs may be ripened at room temperature. Ripe fruits should be used immediately.
Filet Mignons
Are boneless cut of beef from the short end of the tenderloin, usually 1 to 2 inches thick. Lean and very tender, filet mignons are best prepared using a quick cooking method such as grilling, broiling, and sauteing.
Filo
Also spelled "phyllo," refers to tissue-thin sheets of flour-and-water dough, generally measuring 10 by 14 inches (25 by 35 cm), used as wrappers for savory or sweet fillings. The name derives from the Greek word for "leaf." Sold fresh or frozen, the pastry sheets must be separated and handled carefully to avoid tearing. Be sure to thaw frozen filo in the refrigerator before use. When working with filo, keep those sheets you are not handling at the moment well covered to prevent them from drying out.
Fines herbes
Is the name of a classic French blend of fresh herbs, usually including parsley, basil, chives, dill, and chervil.
For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, epazote, fennel, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.
Fingerling Potato
An unusual potato, is grown predominantly in the U.S. and in Mexico. Its flavor is slightly sweet but similar to regular potatoes. It can be prepared like other potatoes; mashed, baked or boiled. It is best enjoyed with mild seasonings to appreciate its subtle flavors. This potato is named for its unique finger-like appearance. It is a good source of fiber, potassium and Vitamin C. Recommended Storage: 45-50'F. Keep cool, dry and dark. Potatoes exposed to light or stored in extremes of temperature (cold or hot) can develop elevated levels of a naturally occuring alkaloid called solanin. Its presence can be detected by green coloration. Cutting away the green spots removes most of this substance which can be toxic.
Fish fillets and steaks
Cut from whole fish, are available fresh or frozen. Fish with flaky flesh include flounder, lingcod, red snapper, rock cod, salmon, sea bass, sole, trout, and turbot. Those with firm flesh include halibut, mackerel, monkfish, shark, swordfish, and tuna.
To test fish for doneness:
Slit the fillet or steak at the thickest part with the tip of a small, sharp knife. If properly cooked, the flesh will appear just opaque but still moist.For specific types of fish, see anchovies, cod, flounder, halibut, lingcod, mackerel, monkfish, red snapper, rock cod, salmon, salt cod, sardines, sea bass, snapper, sole, swordfish, trout, and tuna.
Fish sauce
Is a popular Southeast Asian seasoning prepared from salted, fermented fish, usually anchovies. The thin amber sauce is known variously as nuoc mam in Vietnam, nam pla in Thailand, and patis in the Philippines.
Fish skeletons
Purchased from a fish market, are used to prepare fish stock, a mild-flavored liquid made by simmering skeletons in water along with onions and other vegetables, and herbs. Fish skeletons are also known as fish frames.
FILBERTS - see Hazelnuts
FIVE-SPICE - A blend of star anise, cinnamon, cloves, fennel & Szechuan pepper, used in Chinese cooking.
Five spice powder
Is a pungent blend of equal parts ground star anise, cloves, cinnamon, fennel seeds and Sichuan peppercorns. Pre-made five-spice powder is available in most Asian markets.
Flageolet beans
Are small, dried, greenish beans popular in French cooking. They are also available precooked in cans. Fresh flageolets are found in well-stocked food stores. Dried beans require soaking to rehydrate them.
To sort and rinse dried flageolet beans:
Spread the beans in a single layer on a platter or tray. Pick out and discard any discolored and misshapen beans and impurities such as small stones and fibers. Transfer the beans to a colander or sieve. Rinse well under cold running water.To soak and rehydrate dried flageolet beans: Place the cleaned beans in a bowl of fresh cold water to cover and soak for 3-8 hours at room temperature; drain well. Or, place beans in a saucepan with water to cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours; drain well.For other bean varieties, see adzuki, borlotti, cannellini, cranberry, fava, Great Northern, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas, green lentils, and lentils.
Flank steak
Is the boneless cut of beef from the animal’s lower hindquarters. It is long, flat and fibrous. It’s usually tenderized by marinating before grilling or broiling. It is often seen on menus as London broil, which is flank steak cooked in large pieces, then thinly sliced across the grain.
Flax seed
Is the seed of the flax plant, an annual herb. It has a mild, nutty taste and is often used sprinkled over hot dishes such as cooked cereal. Sprouted flax seed can be used in sandwiches or salads.
Flax seed, though most commonly known to produce linseed oil, is a rich source of omega-3 fatty acids. Omega-3 oils are known to lower the risk of stroke and other cardiovascular diseases. Many fish oils are excellent sources of these fatty acids, but their distinctive taste and odor limit their applications. Flax seed also contains both soluble and insoluble fiber. When ground with a liquid, flaxseed’s fiber has a thickening effect, resulting in a texture similar to egg whites. Soluble fiber has been shown to have positive cholesterol lowering effects.
Flax seed can be found in health food stores and some supermarkets. It is available in our product Linum B6
Flounder
Is a saltwater fish with lean, mild-flavored, flaky white flesh. Flounder fillets are available fresh or frozen.
To test fish for doneness:
Slit the fillet at the thickest part with the tip of a small, sharp knife. If properly cooked, the flesh will appear just opaque but still moist.For other types of fish, see anchovies, cod, halibut, lingcod, mackerel, monkfish, red snapper, rock cod, salmon, salt cod, sardines, sea bass, snapper, sole, swordfish, trout, and tuna.
Flour
 Is a term that commonly refers to all-purpose flour, a blend of hard and soft wheats. Natural, pale yellow unbleached flour yields more crisp results; bleached white flour yields more tender results.
For specific flour types, see all-purpose, bread, brown rice, buckwheat, cake, corn, gluten, oat, rice, rye, seven-grain, and whole-wheat flours.
Focaccia
Is an Italian flatbread often topped with olive oil, herbs, garlic, and cheese. Focaccia can be eaten as a snack, or served as an accompaniment to soups and salads.
Foie gras
The pale, rich, creamy liver that is a specialty of Toulouse and Strasbourg, results from force-feeding geese or ducks with corn until their livers swell to a weight of as much as 2 pounds (1 kg) or more. In France, the liver is sold in several forms: raw; freshly cooked; partially cooked and canned; preserved in its own fat; and puréed and canned. Look for fresh or vacuum-packed foie gras in specialty-food stores.
Fontina cheese
Made from cow's milk, is a firm, creamy, delicate Italian cheese with a slightly nutty taste. Fontina from the Aosta Valley of northwestern Italy is generally considered the best.
For other cheese varieties, see American, añejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, Emmenthaler, farmer, feta, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.
Food colorings
Both natural and syntheticare substances, are sometimes added to enhance appearance of food and thus adding to it's appeal. Temperature changes and exposure to light can contribute to color loss and food colorings have often become a regular component of the manufacturing process. Alternatively, food colorings may be introduced to create an aesthetic effect as in candies and frostings. Small bottles of liquid food coloring, usually in primary colors, can be found in the baking aisle of most supermarkets. Food coloring pastes, which blend well with fat based mixtures, can be found in specialty baking stores.
Fraises des bois
Native to France and elsewhere in Europe, are tiny wild strawberries prized for their fine, aromatic flavor. They are available in specialty-food shops for only a few weeks in late spring or early summer. Select unbruised, slightly soft berries with a deep color and an inviting fragrance. Store unwashed and loosely covered in a single layer on a tray or platter lined with paper towels in the refrigerator for a few days.
For other berry varieties, see blackberries, blueberries, boysenberries, cranberries, gooseberries, loganberries, raspberries, and strawberries.
Framboise
Is a clear brandy, or eau-de-vie, flavored with the essence of raspberries.
For other brandies, see apple brandy, apricot brandy, blackberry brandy, calvados, kirsch, and marc de Champagne.
FrangelicoI
Is an Italian sweet liqueur flavored with wild hazelnuts and herbs.
French bread
A European style of yeast bread, has a crisp crust and a coarse-textured crumb. It is usually shaped into a long loaf.
For other breads, see baguette, bread crumbs, challah, country-style bread, English muffins, Italian bread, lavash, multigrain bread, pita bread, sourdough bread, tortillas, white bread, and whole-wheat bread.
Fresh chiles
Are, like bell peppers, capsicums that grow as thick pods. They are prized for their mild to hot spiciness used to season a wide range of dishes. Their heat-which ranges from mild to incendiary-is packed in their ribs and seeds. For a milder flavor, remove both before using. A wide variety of chiles-red, yellow, or green in color-are available in well-stocked grocery stores or produce markets. Store fresh chiles in the refrigerator for up to 3 weeks, wrapped in paper towels.
For specific types of fresh chiles, see Anaheim, arbol, bird's-eye, chilaca, habañero, jalapeño, poblano, serrano, and yellow chiles.
Fresh mushrooms
Members of the fungus family, have meaty textures and rich, earthy flavors. Cultivated white and brown mushrooms are available year-round. Most mushrooms once grown wild, from the small porcini to the large portobello, are now cultivated and sold in well-stocked grocery stores.
To clean fresh mushrooms:
Store mushrooms unwashed. Remove grit by wiping with a damp paper towel or mushroom brush. For a more thorough cleaning, swish very briefly in water, then pat dry with paper towels.For specific mushroom varieties, see button, chanterelle, Chinese black, cremini, cultivated, oyster, porcini, portobello, shiitake, straw, and tree ear mushrooms, and truffles.
Fresh pasta
In hundreds of shapes and cuts, can be made at home. Many varieties are available in well-stocked grocery stores.
For other types of fresh and dried pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fedelini, fusilli, garganelli, gemelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
Fresh peas
 Also known as English peas, are an early summer delicacy. Those varieties sold in the pod need to be shelled before use. Frozen peas, including the variety called petite peas, may be substituted.
To shell fresh peas:
Break the stem and pull down to remove the string. Open the pod by squeezing the seams. Run a finger along the inside of the pod to pop out the peas.
Frijoles
Is the Spanish name for beans. See dried beans.
Frisee
Is a close relative of chicory but with a more delicate flavor and slightly more tender leaves. The pale green leaves with spiky edges form a loose head.
Frosting
Is sugar based mixture that is used to decorate cakes, pastries, cookies, etc. Other than sugar, it may contain butter, milk, water, egg, and flavorings.
Fructose or fruit sugar
Is a natural byproduct of fruits and honey. It is extremely sweet, sweeter than sucrose. It is available in both granulated and syrup forms. Fructose can be used in some liquids, such as a sauce or beverage, but generally should not be substituted for regular sugar in a recipe unless the recipe gives a specific substitution.
Fruit spread
Is a commercial product made with puréed and cooked fruit usually sweetened with fruit juice rather than sugar. Apricot, blueberry, raspberry, and strawberry are among the commonly available varieties.
Fusilli
Is a thin spiral shaped pasta that can range from about 1-1/2 inches to 12 inches long. Fusili is best used with thick, heavy sauces. See pasta.
A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z
|
