Flake
To use a fork or other utensil to break off pieces or layers of food.

Flank Steak
A long, fibrous cut of beef which comes from the animal's lower hindquarters. Flank steak is usually tenderised by marinating, then broiled or grilled and cut thinly across the grain.

Farina
The coarsely ground inner portion of hard wheat

Flute
To make decorative indentations around the edge of pastry, vegetables, or fruit.

Fillet
A piece of fish or meat without bones. Used generally in making fries and cutlets

Fumet
A stock of fish, meat, or game reduced with wine until concentrated

Forcemeat
Meat or fish ground very fine and highly seasoned and used for stuffing meat and fish

Fermentation
It is a process by which yeast acts on sugar and changes them into carbon dioxide and alcohol. This release of gas produces a leavening action in yeast products, for example in breads. A fermented dough is atleast double it's original size. Dough that ferments for too long becomes sticky and hard to work.

Florentine
Dish with spinach

Fool
A chilled dessert (Originally from England) made of fruit purée strained through a fine sieve, sweetened, and chilled (but not frozen). Just before serving, the purée is mixed with twice its volume of whipped cream.

Freezer Burn
This refers to the dry patches, whitish or greyish in colour, which appears on cooked food if kept without proper wrapping in the freezer. This is caused due to a loss of moisture in foods when improperly wrapped before freezing. Freezer burn affects both the texture and flavour of the food.

Fudge
A fudge is a caramel encouraged to grain. Fudge may look more like a caramel when it is hot but forms a block as it cools. Another notable difference between fudge and caramel is that fudge is cooked at a lower temperature but caramel cooked to this lower temperature will still be in a liquid form.

Folding
A method used for mixing certain food items mainly a light mixture with a heavy mixture, such as beaten egg whites into batter or custard. It involves gently mixing ingredients by using a spatula and moving food from centre and lifting towards edge of bowl turning bowl as you go.

Fondue
A style of preparing foods which involves dipping vegetables, meats, breads into various heated sauces

Fricassee
Pieces of chicken, lamb, or veal stewed in liquid and served in a sauce made from the same liquid. Wine is often used as a flavoring.

Frenched
To scrape meat and fat from bones of meat, generally associated with lamb chops or veal rib chops

Frappe
A frozen/partly frozen dessert with the consistency of mush for dessert items

Fritters
Food dipped or coated with a batter and fried to golden brown in oil

Frost
To apply sugar, frosting, glaze, or icing to fruit, cake, or other food.

Fondant
An icing made by boiling sugar and water to the point of crystallisation then whipping it into a creamy mass. Also refers to a candy made of a thick creamy sugar paste