Terms in Chefs Reference

Farce

The french term for stuffing/forcemeat.

Fillet

It mean is a piece or slice of boneless cut of meat or fish.A slice of fish flesh of irregular size and shape which is removed from the carcass by a cut made parallel to the backbone, More…

Filleting

To fillet fish and to thin slice and segment fruit and soft vegetables

Flambé

To pour brandy or liqueur over food, warm and ignite.

Fold

To combine a light mixture with a heavier one without stirring or beating, but gently lifting from underneath with a rubber spatula or metal spoon by using an over-and-over motion.

Fool

A dessert made of fruit purée which is sieved, sweetened and chilled, shortly before serving double its volume of whipped cream is folded into it.

Forcemeat

A mixture of raw or cooked ingredients, chopped or minced or ground, used to stuff eggs, fish, poultry, game, meat vegetables or pasta. The three main types of forcemeat are those made More…