Search results

1. FILET MIGNON

   French term for the cut from the small past of the beef fillet.

   Anonymous (not verified) - 17 September, 2012

2. FILLET/FILET

   A boneless cut of meat, fish or poultry.

   Anonymous (not verified) - 17 September, 2012

3. FLAMBE

   The French term that refers to a food prepared or served with flaming alcohol.

   Anonymous (not verified) - 17 September, 2012

4. FOCACCIA

   Italian yeast bread, similar to deep-dish pizza crust with a breadlike texture. The bread usually is...

   Anonymous (not verified) - 17 September, 2012

5. FONDUE

   A food cooked at the table using a ceramic or metal pot with its own heat source. There are three ki...

   Anonymous (not verified) - 17 September, 2012

6. FUMET

   A type of stock in which the main flavoring ingredient is allowed to cook in a lidded pot with wine ...

   Anonymous (not verified) - 17 September, 2012

7. FRICASSEE

   A stew of poultry or other white meat with a white sauce.

   Anonymous (not verified) - 17 September, 2012

8. FRITTATA

   An Italian dish made from beaten eggs that is similar to an omelet. Fror a frittata additional ingre...

   Anonymous (not verified) - 17 September, 2012

9. FROYTALIA

   Traditional Cycladic recipe. Thick omellete with sausages from Andros and potatoes cut in rounds.

   Anonymous (not verified) - 02 May, 2013

10. DIETARY FIBER

    The structural component of plants, necessary to the human diet. Indigestible. Also referred to as r...

    Anonymous (not verified) - 17 September, 2012

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