| Cooking Terms Explained |
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
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| Faggots | This is a savoury mix of pigs liver, pork, onions, breadcrumbs and herbs it is then covered with a skin and baked slowly in a tin. |
| Fennel | An aromatic plant generally used in fish sauces, blanched and chopped. There are several species of this plant which is found in India and is cultivated for its sweet warm and aromatic flavour. |
| Fenugreek | The ground seeds of this plant form one of the ingredients in curry powder. |
| Fish Sauce | A fermentation of small, whole fish. It's quite salty, so a little goes a long way. An essential ingredient in Vietnamese and Thai cooking. Now available in most supermarkets. |
| Flavouring | Seasoning. Usually consists of spices, herbs and essences which is used in cookery to improve the taste of flavour to food to make it more palatable. |
| Flour | Flour consists of crushed grain reduced to powder. Click here for our in-depth article on flour |
| Fondue | This is a mix of melted cheese, originally made in Switzerland. |
| Frangipane | This is a substitute for custards which is made of eggs,, milk some flour with an addition of lemon rind, rum, brandy and vanilla to flavour. It is also an excellent custard for filling tarts. |
| Fritter | This word means anything dipped in batter, crumbed or egged and fried. |
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