Glossary of Culinary Terms

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Click on a letter for links to glossary of culinary terms.

f
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.

FEIJÃO - 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.

FILBERTS - see Hazelnuts

FIVE-SPICE - A blend of star anise, cinnamon, cloves, fennel & Szechuan
pepper, used in Chinese cooking.

FLAGEOLET (FLA-ZHOH-LAY) - Also called fayot. These tiny, tender French
kidney beans range in colour from pale green to creamy white and are a
classic accompaniment to lamb.

FROMAGE BLANC - Literally, 'white cheese' in French. Smooth, creamy
low-fat fresh cheese somewhat similar to cottage cheese, with a slightly
sweet-and-sour taste.

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Last updated :09 Jun 2008