Gastronomy Terminology (F)

Fabricate :

Invent (something) in order to deceive.

FAT :

Plump; well-fed.

Fermentation :

The fermentation process involved in the making of beers, wines, and spirit ...

Filet mignon :

A small tender piece of beef from the end of the undercut. Fish roe/ Balık ...

Fillet :

A piece of meat, fish or poultry which is boneless or has had all the bones ...

Flambe :

(of food) covered with spirits and set alight briefly.

Flounder :

A large family of flatfish, flounder generally has lean, firm flesh and a d ...

French knife :

An instrument composed of a blade fixed into a handle, used for cutting or ...

Frosting :

A roughened matt finish on otherwise shiny material such as glass or steel.

Fumet :

A concentrated stock, especially of game or fish, used as flavouring.