fabada - (Spanish) Bean stew cooked slowly with ham, chorizos, blood sausage and salt pork, flavoured with garlic, chilli and saffron.

Fabriano salami - (Italian) Salame di Fabriano. Thick salami made from a mixture of lean pork, fat and young beef.

fagara - See Szechwan pepper.

faggot - Small ball-shaped dumpling made with minced pork, liver, breadcrumbs, onion and seasoning wrapped in pig's caul.

fagioli - (Italian) Beans. Usually refers to haricot, borlotti and small kidney beans.

fahrenheit - Temperature scale with 32 F (0 C) freezing point and 212 F (100 C) boiling point of water.

falafel - (Middle Eastern) Egyptian speciality made with dried, soaked and minced white beans, onions, herbs and spices rolled into small balls and deep-fried. Served as an appetiser or filling for pita bread. In Israel they are made with ground chickpeas.

falette - (French) Mutton breast rolled with a herb-flavoured vegetable stuffing and cooked slowly in the oven with carrots, onions, white wine and stock. Served sliced with haricot beans.

fanchonnette/fanchette - (French) Small puff-pastry tart filled with pastry cream and decorated with piped meringue.

far breton - (French) Sweet flan made from a rich egg batter containing pitted soaked prunes; served warm or cold.

farce - (French) Forcemeat or savoury stuffing.

farci - (French) Mixture of finely chopped ham, garlic, vegetables, herbs and eggs that is wrapped in cabbage leaves and cooked in stock.

farcir - (French) To stuff.

farfalle - (Italian) Pasta shaped like butterflies or bow ties. Farfallini are small and farfallone are large versions.

farina - Flour or meal made from cereal grains (usually wheat) with the bran and most of the germ removed. When cooked, it makes a protein-rich, but bland-tasting breakfast cereal.

farinaceous - Ingredients and products containing flour, or a high degree of starch such as cereals, pasta, pulses and potatoes.

farmhouse cheese - Cheese made by hand on the same farm where the milk is produced. Artisan or specialist cheese is made by hand using milk from different sources, but usually collected from a specific region. For example all hand made cheeses on King Island are made from milk collected daily from a number of dairy farms on the island and are artisan or specialist cheeses, rather than farm house.

fasting - Abstaining from all, or some kinds of food for religious or political reasons.

fats and oils - Fats are a natural part of many foods and are essential to good health. They provide energy, strengthen cells and capillaries and lubricate the skin and hair. All forms of fat are made up of a combination of fatty acids that are divided into two main groups which have considerable relevance to health. They are saturated and unsaturated fatty acids. Saturated fats predominate in animal fats, dairy products and eggs and in lower concentrations in margarine. Coconut and palm oil, although vegetable in origin, are mainly saturated. Saturated fats contribute to obesity, certain types of cancer and can raise the cholesterol level in the blood leading to heart disease. Unsaturated fats, derived from plants, are usually liquid at room temperature in the form of oils. They are further divided into monounsaturated and polyunsaturated. Monounsaturated fats found in olive oil, canola oil and macadamia nut oil have a beneficial effect on blood cholesterol levels by reducing the harmful low-density lipoprotein (LDL) cholesterol while raising the beneficial high-density lipoprotein (HDL) cholesterol. Polyunsaturated fats such as safflower oil, sunflower oil and corn oil and most margarines made from plants are beneficial when used to replace saturated fats.

fava - (Italian) Plural is fave. Broad beans.

fedelini - (Italian) Very fine spaghetti just a little thicker than capelli d'angelo (angel's hair).

feijoa - (Feijoa sellowiana) Aromatic oval fruit with a thin waxy green skin and creamy coloured or yellow flesh surrounding a jelly-like centre containing a few small seeds. Available between late autumn and early winter. When fully ripe it is peeled and eaten fresh, used in fruit salads or preserved in syrup. The fruit is rich in vitamin C.

feijoada - (South American) The national dish of Brazil. It consists of dried beef, smoked tongue, various types of sausage, pig's trotters, tails and ears cooked with black beans, onion, garlic and chilli. Traditionally the meats are served on a large plate with the smoked tongue always in the middle. The beans are served separately in a bowl. The whole meal is accompanied by side dishes of rice, toasted manioc meal, shredded kale, spices, chilli sauce, and sliced oranges.

Felino salami - (Italian) Salame di Felino. Regarded as one of the finest Italian salami's and the most expensive. It is made from a high proportion of lean pork and flavoured with white wine, whole peppercorns and a small amount of garlic. It has a delicate flavour and because it is lightly cured does not keep very well.

fennel - (Foeniculum vulgare) Perennial herb native of southern Europe and now wild throughout the world. Both the leaves and seed have a pleasant anise flavour and have long been used as a fish herb. Chopped leaves are also added to cooked vegetables; seeds sprinkled into bread dough, cakes, pumpkin soup, borscht or cottage cheese.

fennel, bulb - (Foeniculum vulgare var. dulce) Called 'finocchio' in Italy. White aromatic fleshy bulb with a sweet aniseed flavour and a crisp refreshing texture. Fennel is sliced and used raw in a salad with vinaigrette, added to a mixed salad or braised and served as an accompaniment to seafood dishes. In southern Italy pieces of raw fennel are served with cheese at the end of a meal to aid digestion and to refresh the palate.

fenugreek - (Trigonella feonum-graecum) Annual herb cultivated in Europe, Asia, India and North Africa for its strong-smelling, yellowish-brown seed; used as a component in some curries and chutneys; also used in North African and Egyptian cooking. In India the leaves are used as a vegetable.

fermented black beans - See black beans, salted.

feta - (Greek) Crumbly sheep's milk cheese that is cut into large slices and pickled in brine. It has a very salty flavour and may be rinsed before use. Served with olives, bread and wine; also used in Greek cooking or cut into cubes in mixed salads. In Australia feta is usually made from cows' milk.

fettuccelle - (Italian) Slightly wider version of fettuccine.

fettuccine - (Italian) Long flat ribbons of pasta about 5mm (1/4 in) wide.

feuilleté - (French) Puff pastry case filled with a savoury mixture, often cut into triangles or leaf shapes and served hot as an appetiser.

fiadone - (French) Corsican flan made from eggs, cheese, sugar and lemon peel, sometimes flavoured with brandy.

fibre - See dietary fibre.

ficelle - (French) Translates to 'string' and often refers to a small thin baguette. Ficelle picarde is a thin crêpe rolled around a slice of ham, creamed mushrooms and cheese, topped with creamy cheese sauce and browned in the oven. Boeuf a la ficelle is beef fillet tied with string to keep its shape.

fiddlehead fern - The tightly-curled, immature frond of some species of ferns. Not all species are edible and many contain toxic compounds especially when they begin to open. They are cooked and eaten like asparagus, used raw in salads or added to soups. Preserved fiddleheads can be found in Japanese grocers.

fig - (Ficus carica) Fresh figs vary in colour from pale or dark green to red, purple and black and are available mostly during the summer months and early autumn. All have thin tender skins, a sweet succulent flesh and are a good source of vitamins A and B, potassium, calcium and phosphorus. Figs are highly perishable, particularly in damp or humid weather and should be eaten as soon as possible or stored briefly in the refrigerator. They are served on their own or as an antipasto with prosciutto or salami; also with cheese and nuts of all kinds and as a dessert served with cream or mascarpone cheese. Figs are also made into jam, biscuits, cakes and poached. Dried figs are considerably sweeter with the sugar content increasing by over 30 percent. They are used in many types of baked goods, deserts, mousses and ice cream.

figatelli - (French) Spicy, long thin pig's liver sausage from Corsica.

filet mignon - (French) Tender piece of beef cut from the pointed end of the fillet.

fillet - The tender under part of the sirloin and rump of beef, veal, pork or lamb. It is a choice cut and cooks quickly. The whole fillet can be roasted, or cut into steaks and pan-fried or grilled; also sliced and used in stir-fried dishes.

filleting - Removing the bone, usually of fish or meat.

filo - Also spelled 'phylo' and 'phyllo'. Very thin pastry dough buttered and cooked in layers. Used for baklava, strudel and many other sweet and savoury pastries.

filter - To strain liquid through a fine sieve, filter paper or cheesecloth.

financier - (French) Oval or rectangular crunchy sponge cake made with ground almonds and meringue.

financière sauce - (French) Madeira sauce with mushrooms and truffles.

fines herbes - (French) Delicately flavoured herb mixture of equal parts of fresh chervil, chives, parsley and tarragon. Traditionally used to flavour omelettes, grilled fish, white sauces, savoury flans and poultry.

fiorentina salami - (Italian) Salame fiorentina. A large moderately spicy salami made from large pieces of lean pork and fat. When it is flavoured with fennel seeds and pepper it is known as finnocchiona.

fish - Highly nutritious food and the perfect choice for the heath conscious and the home cook. It is an excellent source of protein, low in calories, cholesterol and saturated fat and a great source of vitamins and minerals. It is also the most significant source of omega-3 fatty acids known to have protective benefits against coronary heart disease, cancer and inflammatory conditions. The enormous variety of fresh fish sold in Australian fish markets is mostly of excellent quality. Whole fish should have clear, bright protruding eyes and clear red gills. The flesh should be firm and spring back when pressed. All fish should have only a very faint smell of the sea. If the fish is in fillets or steaks, the flesh should be bright, almost translucent, firm and spingy. Fish can be cooked in almost any way, but is at its best when cooked simply and the delicate flesh has just begun to turn from transparent to opaque. Some very fresh fish can be eaten raw in sashimi or sushi; or marinated in citrus juice until the flesh turns opaque (ceviche). See individual entries for details.

fish farming - See aquaculture.

fish maw - (Chinese) Dried stomach lining of certain kinds of fish. It is soaked in warm water until soft. The bland flavour and honeycomb texture readily absorb other flavours. Used in soups and slow-cooked dishes.

five spice powder - Also known as Chinese five spices. Fragrant pungent mixture of freshly ground dried spices that consists of star anise, Szechuan pepper, cloves, fennel seeds, cinnamon or the stronger cassia; used sparingly to season meat and poultry in Chinese and Vietnamese cooking; also mixed with salt as a dipping condiment.

flageolet - (French) (Phaseolus vulgaris) Small, white or pale green kidney bean cook fresh or dried. Traditionally served with roast leg of lamb and used in cassoulet.

flake - See shark.

flambé - (French) Flamed. To spinkle food with brandy or similar spirit and ignite. Usually the spirit is warmed first and lit as it is poured over the dish.

flamri/flamery - (French) Baked semolina pudding served cold with a puree of red fruit.

flan - Open sweet or savoury tart.

flathead - (Neoplatycephalus richardsoni) Also known as tiger flathead. Elongated reddish-brown fish with a broad flattened head and upward-facing eyes found mostly along the coast of south-eastern Australia. It has fine white flesh and is a popular eating fish, either cooked whole or filleted. Fillets are often coated with flour or batter before frying; also baked, poached and steamed. Other good eating varieties of flathead include dusky flathead, sand flathead from southern waters, rock flathead and the deepwater flathead trawled in the Great Australian Bight.

fleur de courgette - (French) Zucchini blossom.

fleur de sel - (French) Crystals of unrefined sparkling white sea salt, harvested from the top surface of the evaporating beds of natural saltpans in Guérande in Brittany, France. With its sweet taste and faint floral perfume, it is considered one of the world's finest salt.

fleurons - (French) Small pieces of leftover pastry cut into decorative shapes and used to garnish pies, or baked or fried as a garnish for sauced seafood dishes.

floating islands - Cold egg custard topped with spoonfuls of poached meringue and decorated with caramel, crystallised violets or crushed praline.

florentine - Flat round biscuit made with butter, honey, sugar and candied fruit; coated on one side with a thin layer of chocolate after cooling.

florentine - (a la) (French) Dishes containing spinach.

flounder, greenback - (Rhombosolea tapirina) An almost diamond shaped flat fish rarely more than 35cm long. Its white succulent flesh is very good eating, especially when cooked whole dusted with plain flour and pan-fried. Fillets are also available.

flour - Finely ground cereal grains such as wheat, corn, rye, chickpea and rice. Used throughout the world to make breads, pasta, noodles and a multitude of baked goods.

flummery - (English) cold gelatine pudding made with puréed fruit and beaten egg-whites, flavoured with fortified wine and spices.

flute - (French) 1. Long very thin baguette. 2. Narrow-stemmed glass used for serving sparkling wines.

flying fish roe - Delicately flavoured small grains of fish eggs tinged red, orange and golden, also wasabi flavoured. Used on canapés and to add flavour and colour to seafood salads and fish dishes.

focaccia - (Italian) Flat dimpled bread made from leavened dough that is brushed with olive oil and oven-baked. It can be plain or flavoured with a variety of ingredients such as herbs, cheese, olives, sun-dried tomatoes or ham either worked into the dough or used as a topping.

fois gras - (French) Translates to 'fat liver'. The enlarged liver of a fattened goose or duck that has been force-fed.

fold in - To gently blend a light frothy mixture (such as beaten egg whites) with a heavier one (such as whipped cream) by lifting and turning the mixture with a rubber spatula while rotating the bowl slightly.

fondant - (French) Translates to 'melting'. Smooth cooked sugar paste containing glucose used for icing cakes and to fill chocolates and sweets in which various colours and flavours are usually added.

fondre - (French) To cook vegetables under cover in a little butter or oil, until they are reduced to a pulp.

fonds de cuisine - (French) Basic kitchen stock. Fonds de poisson is fish stock; fonds de volaille is chicken stock.

fondue - (French) Sish cooked over a spirit burner at the table. Diners spear small pieces of food on a long handled fork and dip into the hot liquid. Originally a classic Swiss dish of Gruyere cheese melted in white wine and flavoured with Kirsch and seasonings, eaten by dipping into it a piece of bread. Fondue bourguignonne is a variation in which cubes of good quality raw beef are dipped into very hot oil, then dipped into a selection of sauces.

fonduta - (Italian) A Piedmontese version of cheese fondue made with melted Fontina cheese, butter and egg yolks. It is served in a bowl covered with very thin slices of raw white truffles. Sometimes the cheese is poured over rice or slabs of polenta.

fool - (English) Chilled dessert of strained cooked pureed fruit gently folded with whipped cream; usually made with fresh ripe gooseberries, red currents, raspberries, blackberries, rhubarb or apples.

forcemeat - Seasoned mixture of raw or cooked, finely minced meat, fish, poultry or vegetables which may be bound with eggs, breadcrumbs, mashed potatoes, rice, water, milk or cream. Used in the making of sausage-meats, quenelles, terrines, stuffing and for garnishing.

forestière - (a la) (French) Garnish of sautéed mushrooms, bacon and potatoes.

fortified wine - Wine to which a spirit such as brandy has been added to stop fermentation and to raise the alcohol content. It also acts as a preservative. Examples include port, sherry, Marsala and Madeira.

Fourme - (French) Any of the various cow's milk blue-veined cheeses often from mountainous regions in central France that are often flavoured with parsley.

Fourme d'Ambert - (French) Name-controlled, pressed blue-veined cow's milk cheese with creamy, ivory interior with liberal blue veining and grey-brown crust. Pronounced strong fruity flavour. Used as a table cheese as a snack and at the end of a meal with fruit. The best examples are made in dairies around the town of Ambert in the Auvergne. Fourme de Montbrison is an identical cheese.

Framboise - Colourless French brandy made from raspberries.

française (a la) - (French) Classic accompaniment to roasts, consisting of asparagus tips, braised lettuce and cauliflower florets topped with hollandaise sauce.

frangipane - (French) 1. Almond-flavoured custard filling used in the preparation of various desserts and pastries. 2. Name given to a panada made with seasoned milk, butter, flour and egg yolks used to bind delicate poultry and fish forcemeat.

frankfurt/frankfurter - Small slender, pre-cooked sausage made with spiced minced beef and pork or veal and lightly smoked. Usually heated before eating. When served sandwiched in an individual slender roll and topped with mustard or tomato sauce it becomes a hot dog.

frappé - (French) Cold, after-dinner drink made by pouring a liqueur over finely crushed ice.

Frascati - (Italian) Light, dry white wine sold in a flat flask-shaped bottle. From the hills around Rome. There is also a semi-sweet version.

French fries - Called pommes frites in France and often chips in Australia and the UK. Potatoes cut into strips and deep fried until lightly browned.

friande - (French) The friands we know in Australia are mostly small oval cakes with various flavourings, particularly almond. In France a friand is also a sausage roll.

fricadelle - Fried meatballs made of minced meat, usually served with a sauce.

fricandeau - (French) 1. Choice cut of veal wrapped in bacon and braised and served thinly sliced with vegetables such as spinach. 2. Meatballs made of minced pork, liver, kidneys and herbs wrapped in pig's caul and baked. 3. Braised fish steaks or fillets.

fricassée - (French) White stew of chicken, white meat, fish or vegetables, cooked in white stock or wine sauce and thickened with cream and egg yolks.

fricelli - (Italian) Short lengths of hand-rolled pasta.

frisée - (Chichorium endivia) Tender pale yellowish-green curly leaves taken from the centre of curly endive; used to add a touch of bitterness to mixed green salads such as mesclun.

fritelle - (French) Corsican fritter made with leavened dough, egg yolks and herbs containing sausage or cheese. A sweet version is made with chestnut flour.

friton - (French) Coarse pork rillettes which includes organ meats.

fritot - (French) Small savoury fritters made from pieces of cooked marinated food such as fish, poultry or organ meats, dipped in batter and fried just before serving.

frittata - (Italian) Savoury round omelette that may have vegetables mixed with the beaten eggs. The frittata is cooked in olive oil, left flat and turned over half way through cooking like a thick pancake.

fritter - Batter or piece of food coated in batter that is deep fried or sautéed.

fritto misto - (Italian) Assortment of food deep fried in batter. Fritto misto de pesce is mixed seafood deep fried in batter.

frogs legs - The skinned hind legs of certain species of frogs that are immersed in cold water for several hours to whiten and swell the flesh. They are usually dipped in seasoned flour and grilled or sautéed briefly in butter or oil often with onions and shallots. Frog legs are usually bought frozen or canned.

fromage - (French) Cheese.

fromage blanc - (French) Fresh, unsalted low-fat cheese. It has a soft delicate texture and a short storage life.

fructose - Also known as fruit sugar. Natural sweetener found mostly in fruit and honey. Available in granulated and syrup form, it is sweeter than sugar, but contains about half the kilojoules. It can be used by diabetics. Used mostly in cold foods and to sweeten beverages.

fruit butter - Smooth, thick and creamy spread made from a sweetened puree of fresh fruit, often with the addition of spices. Used as a spread but also to fill pastries and layer cakes.

fruit confit - Whole fruit preserved in sugar.

fruit curd - Smooth, creamy spread usually made from lemons (or limes) sugar, butter and egg yolks. Used as a spread, but also as a topping or pastry filling.

fruit paste - Thick jelly-like product made from strained fruit pulp, sugar, pectin and flavouring. It is poured into moulds or trays and when set cut into cubes or rectangles rather like Turkish Delight. The pieces are coated with castor sugar and kept in an airtight container.

frumenty - Very old porridge-style dish from the Middle Ages. It was made from wheat grains soaked in water in a warm oven for days until the grains swelled and burst, forming a thick jelly-like mass, sweetened with honey and served with hot milk.

fry - To cook meat, fish and vegetables in direct contact with hot oil, fat or butter, either deep or shallow.

fu - (Japanese) Light cake of wheat gluten that is toasted, steamed and dried. It is available in packets in a variety of sizes, and shapes and is sometimes coloured. Used in soups and stews, or as a soup garnish. See also seitan.

fudge - Semi-soft caramel confection with various flavourings such as chocolate, nuts and candied fruit; usually cut into small squares when set.

fugu - (Japanese) Also called puffer fish or blow fish. Poisonous fish with lethal toxic substances present in the ovaries and liver. It is considered a delicacy in Japan (especially the fish's testes) and is only safe to eat if those organs are immediately removed in the initial stage of cleaning. Restaurant preparation of fugu is very strictly controlled.

Fuji apple - Red eating apple from Japan with a crisp texture and sweet flavour; also makes good pies and tarts.

fumé - (French) Smoked.

fumet - (French) Concentrated stock usually made with fish; used as a basis of sauces and to give flavour to other stocks.

fungi - (Singular is fungus) Class of plants which includes moulds, yeasts, truffles and mushrooms. In cooking the term usually refers to edible mushrooms which may be cultivated or harvested from the wild. Fungi used in Asian cooking include white fungus and wood ear fungus. See also mushrooms.

furikaka - (Japanese) Type of seasoning made chiefly from flakes of toasted seaweed with variations such as ground sesame seeds, salt, ground dried fish or fried bonito flakes. It is sold in shaker-type bottles and is usually sprinkled over rice and noodles.

fusilli - (Italian) Spirally-twisted spaghetti in varying lengths.

futo-maki - See sushi.

fuzzy melon - (Benincasa hispida) Also known as Chinese zucchini or summer melon. Cylindrical green marrow covered with fine, hair-like fuzz. Must be peeled before use. It has a bland taste, but readily absorbs other flavours and may be steamed, braised, stir-fried or simmered in soups.