Fish sauce A pungent, salty liquid made from fresh anchovies. An essential ingredient of Thai cooking.
Flan form A frame that support the sides of a flan, or tart, as it cooks.
Flash point Temperature at which volatile compounds from heated oil will ignite when brought into contact with a flame, but will not continue to burn when the flame is removed.
Foam cakes A subcategory of sponge cake in which air is beaten into whole eggs and sugar before the other ingredients (starches) are gently folded in. Genoise is one example of foam cake.
Fondant A creamy white substance created by kneading cooked sugar syrup. Used as a filling for chocolates, or a frosting for cakes, petit fours, or pastries. Also flavored and made into individual sweets.
Forcemeat Ground meat or meats mixed with seasonings and used for stuffing.
Framboise A raspberry liqueur with a high alcohol content.
Frappe The French term for shake. A simple sugar syrup mixed with fruit or other flavorings and frozen, then processed to a slightly slushy consistency. Served as a drink or a dessert. In some parts of the United States, a milk shake is called a frappe.
Free fatty acids Basic components of fats, released by chemical or enzymatic hydrolysis. May be measured, as in the free oleic acid content of olive oil
Froid The French term for cold.
G
Ganache A rich mixture of semisweet chocolate and boiling cream, stirred until smooth. The proportions of chocolate to cream may vary, and the resulting ganache may be used as a cake glaze, or beaten until fluffy and used as a filling or base for truffles and other chocolate confections.
Garam Masala An Indian spice mixture usually composed of coriander, cumin, cloves, cinnamon, and black pepper.
Garbanzo beans A popular ingredient in Mediterranean cuisine, also known as ceci or chickpeas. Available canned or dried in most grocery stores.
Garde Manger A French term for the person in charge of the cold meat department, or the department itself.
Garlic A pungent, popular bulb vegetable of the onion family. Available in numerous fresh and dried forms.
Garnish To decorate, or the food itself used as the decoration.
Garniture The French term for garnish.
Gateau The French term for cake.
Gaufre The French term for wafer.
Gaufrette A delicate wafer cookie, honey-combed and fan-shaped, made on an oblong iron. It is typically served as a garnish for ice cream.
