There are a great many food related words that even I’m not sure of entirely.  I’ll be doing a letter a day, going over some of the more interesting words, processes, procedures, and vocabulary for the determined foodie.  We’ll both be learning something I’m sure.  Today we’re delving into all the tasty (or just food related) words that start with “F”.

Farce - French for forcemeat or stuffing.  See Forcemeat.

Farina - Inner portion of coarsely ground hard wheat, also known as Cream of Wheat.

Fatback - Fat from the back of a pig, used to make lard or cracklings, as well as for seasoning. 

Fennel - Both the seeds and the stalks from this plant are called fennel. 1. The plant has feathery foliage and white bulbous stalk. Fennel tastes like licorice or anise, and commonly used in Italian dishes. 2. The plant’s oval, green-brown seeds have prominent ridges and short, hair-like fibers. Their taste is similar to anise seed, but sweeter and milder. It goes well with fish but it is heavily used in Italian cuisine added to sauces, meat balls, and sausages. 

Fenugreek - A very hard seed grown in the Middle East and used as a spice. It adds an earthy flavor to chutneys and curries.

Filé Powder - An American seasoning made of sassafras leaves and used to flavor and thicken Creole dishes, such as gumbo.

Fines Herbes - A mixture of finely chopped herbs made up of equal parts chervil, tarragon, chives, and parsley or equal parts chervil and chives (not always limited to these combinations).

Flambé - Dramatic presentation of food by sprinkling with alcohol (or other flammable substance) and igniting into flames.

Flan - 1. A round pastry tart that can have a sweet or savory filling. 2. A Spanish custard coated with caramel.

Flauta - Corn tortilla wrapped around a meat or poultry filling and fried. Usually served with guacamole and sour cream.

Flute - 1. To press a scalloped pattern into the raised edge of a pie crust. 2. To groove or slit markings in vegetables (like cucumbers) and fruits for decoration. 3. A tall, thin, stemmed champagne glass. 5. A long, thin loaf of bread.

Forcemeat - Ground up meat(s) combined with seasonings and other ingredients, used for stuffing.

Fraise des Bois - A small alpine strawberry.

Frangipane - Almond pastry cream.

Frappe - (from the French frappe) A simple sugar syrup mixed with fruit or other flavorings and frozen, then processed to a slightly slushy consistency. It can be served as a drink or a dessert. In some parts of the United States (Rhode Islanders unite), a milk shake is sometimes referred to as a frappe.  If any of you have been to a Newport Creamery – go 4 scoop chocolate frappe.

Fricassée - A stew that contains diced meat, lightly cooked in butter, and then simmered in liquid until tender.

Frisée - A member of the chicory family with delicately slender, curly leaves that are feathery in appearance and mildly bitter in taste.

Fritto Misto - An Italian platter filled with a variety of mixed fried foods.

Fumet - A concentrated stock made from vegetables, fowl, poultry, game, or fish.