Part 6
The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)
"F"
Follow Wine, Dine, and Play:
This grand dictionary is broken down into 22 separate parts
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A glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”
– Chef Sean, September 2013
Last Updates made on April 15, 2017 with along way to go
F
Fairly Odd Parents Cereal – Post Cereals (2003–2004):
Falafel: Israeli "wet bread crumb" mixture of soaked, dried chickpeas, onions, garlic, and various spices.
Fannie Farmer (Chef):
Fanny Craddock (Chef):
Fanta Beverage :
Fantôme Saison: Saison / Farmhouse Ale / 8.00% ABV Brasserie Fantôme
Farce: French word for Stuffing
Farci: French word for Stuffed, as in meats or vegetables
Farfalle: Actually Italian for ‘butterflies’ (not bowties!), farfalle are small rectangle-shaped pasta pieces that have been pinched together in the middle.
Farina: The coarsely ground inner portion of hard wheat
Farmers Breakfast: See Bauernfrühstück
Fast:
Fast-food:
Fast Eddys: Australian Chain Restaurant
Fat:
Fat Head's Head Hunter IPA: American IPA / 7.50% ABV Fat Heads Brewery & Saloon
Fava Beans:
Faxe Lager: Denmark
Fazzoletti: Quite simply fazzoletti refers to 'little handkerchief' shapes of pasta.
Feast:
FEBO: Netherlands Chain Restaurant
Fed:
Fedelini: Very fine ribbon pasta, similar to vermicelli.
Feed:
Feijoada: The National dish of Brazil, a succulent multi-meat and bean stew.
Fennel (Foeniculum vulgare): Has been used for both medicinal and seasoning purposes. It is used in pickling and many German, Spanish, Chinese, and Italian dishes.
Fenugreek:
Fermenting or Fermentation: Is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. A more restricted definition of fermentation is the chemical conversion of sugars into ethanol. The science of fermentation is known as zymurgy.
Fernand Point:
Ferran Adrià:
Fettuccini: Derived from the old Italian word ‘fettucce’ (string), and it refers to flat pasta sheets cut into ribbon-like strands. It is wider than linguine, and therefore better with tomato, cream, and meat sauces.
Ficelle: A long, slender French loaf, thinner than a baguette (one to two inches wide). The word is French for “string.”
Fig:
Fig Restaurant:
Filet de sole: A boneless piece of fish belonging to the sole family of fish
Fillet:
Filet Mignon: Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin.
Filini (Fili D'oro): Means ‘small threads’ in Italian. They are very thin, round pasta sticks an inch or less in length.
Fine Burger: United Kingdom chain
Fine herbs: A combination of three or four herbs chopped very fine
Fines Herbes:
Fingerling Potato:
Finings: Are substances that are usually added at or near the completion of the processing of brewing wine, beer, and various nonalcoholic juice beverages. Their purpose is for removal of organic compounds.
Finnan haddie: Smoked haddock fish
Fire:
Fire Cake: Valley Forge rations
Firehouse Subs: American Chain Restaurant
First Kitchen: Japanese Chain Restaurant
Fischer Brewery: France
Fish A-Z: There are many assorted fresh and salt water fish and shellfish sold in restaurants or have a recipe written about them. Here is a list of the few you shall see in this glossary. Abalone, Anchovy, Barracuda, Barramundi, Bass varieties, Blowfish, Bream, Brill, Carp, Caviar, Char, Clams, Cod, Coley, Crab varieties, Crawfish, Crayfish, Dab, Eel, Flounder, Grouper varieties, Gurnard, Haddock, Hake, Halibut, Herring, John Dory, King River Salmon, Langoustines, Lobster, Mackerel, Monkfish, Red and Grey Mullet, Mussels, Octopus, Oysters, Pilchards, Plaice, Pollack, Prawn, Salmon, Salmon Trout, Sardines, Scallops, Scampi, Shark, Skate, Red or Black Snapper, Dover Sole, Squid – Calamari, Swordfish, Trout, Tuna, Turbot, Whitebait, and Whiting
Fish sauce: A pungent, salty liquid made from fresh anchovies that are extensively used in Asian cuisine.
Fish Taco’s:
Fiochetti (Bowties): Rectangles of flat noodles curled up and pinched slightly in the center to form bow shapes.
Florentine: A pasta shape from Tuscany that looks rather like a curvy, open-ended rigatoni.
Fioreiettini: A flower shaped pasta that looks like it has been made from joined pasta circles.
Five Guys Burgers: American Chain Restaurant
Flaked Barley: Is un-malted, dried barley which has been rolled into flat flakes. It imparts a rich, grainy flavor to beer and is used in many stouts, especially Guinness stout
Flambeau: To serve on a flaming torch
Flambé: Served aflame
Flan:
Flank steak: A lean cut of meat taken from the underbelly that grills quickly. This cut often is used for fajitas.
Flatbread: Flatbreads are the simplest breads, requiring no leavening, although some are leavened (made with a chemical agent that adds gas to the dough to produce a lighter, airier, more easily chewed bread). They can be extremely thin, like a tortilla, one millimeter, or so in thickness, to a few centimeters thick, like focaccia. Examples include the Arepa (South America), chapati (India), injera (Ethiopia), johnnycake (U.S.), lavash (Persia), matzoh (Israel), naan (India), oatcake (Scotland), pita (Middle East), pizza (Italy), roti (India), tortilla (Mexico), and sangak (Persia). Some other bread called flatbreads is not completely flat, but use yeast and are partially raised, such as focaccia (Italy).
Flatiron Steak: Cut from the top blade, so named because it resembles a flatiron.
Flax:
Florentine: With spinach
Floribbean Cuisine:
Florida Oranges:
Flounder: Also known as Fluke, a flat fish with little appeal.
Flour:
Fluffernutter sandwich on Wonder Bread:
Fluke Fish: See Flounder
Flûte: Is a long loaf, thicker than a baguette. In the United States, it is also called a parisienne.
Flying Dog Brewery:
Focaccia: A rich, thick Italian snack bread. Olive oil is brushed over the dough prior to baking, to retain moisture. While it uses yeast to rise, it is not kneaded and is relatively flat bread, often an inch, or so in height. Focaccia is served with meals, used as a base for pizza and as sandwich bread. A basic focaccia is simple, sprinkled with salt; it can be topped with fresh herbs and ingredients as elaborate as any pizza, including sautéed onions and mushrooms, diced tomatoes, prosciutto, cheese or anything that appeals to the maker. The word is derived from the Latin focus, fireplace.
Foglie D'ulivo: Olive leaf shaped pasta, originally from Basilicata in Southern Italy.
FOH:
Fold: To mix, using a motion beginning vertically down through the mixture, continuing across the bottom of the bowl and ending with an upward and over movement
Folgers Coffee:
Fondant: An icing created from boiling sugar, water, and glucose to the point of crystallization then whipping it into a creamy mass. It is used often as a filling for chocolates, frosting for cakes, or fine pastries.
Fondue: A style of preparing foods which involves dipping vegetables, meats, breads into various heated sauces
fontaine: or "cuvette"
Food:
Food 101 Restaurant: A Bistro American Restaurant in Sandy Springs, Georgia
Food Pyramid:
Food Runner:
Foodstuffs:
Force – (1901–1983 in the U.S.; 1902–present in the UK):
Forcemeat: Meat or fish ground very fine and highly seasoned and used for stuffing meat and fish
Fork:
Foster’s Lager: is an internationally distributed Australian brand of 5.2% abv pale lager. It is a product of Foster's Group brewed under license in several countries, including the U.S. and Russia. The European rights to the beer are owned by Heineken International, who brew and distribute a 4% ABV Foster's in most European countries.
Fougasse: A raised flatbread from southern France. The recipe and flavor are similar to focaccia, but the top is styled with elongated slashes, which create a shape of an evergreen tree.
Founders Breakfast Stout: American Double / Imperial Stout / 8.30% ABV Founders Brewing Company
Founders CBS Imperial Stout: American Double / Imperial Stout / 10.60% ABV Founders Brewing Company
Founders KBS (Kentucky Breakfast Stout): American Double / Imperial Stout / 11.20% ABV Founders Brewing Company
Fourme d'Ambert: This Auvergne, Rhone Alpes Region cow’s milk cheese (AOC) legend says that Fourme d'Ambert was already made at the time of the Druids and the Gauls. It is certainly one of the oldest cheeses in France along with Roquefort. It is made in the Monts de Forez of Auvergne. "Fourme" is the old French word for cheese from the Latin name "forma,” and describes its cylindrical shape. Penicillium glaucum bacteria are added to the cheese, which then rests in a cave for a minimum of 2 months. It is one of the mildest of the blue cheeses, and is creamy with a delicate fruity flavor and mushroom overtones. This cheese is recommended with a medium-bodied red wine from the Côtes du Rhône, Saumur Champigny, or a white Sauternes.
Framboise: A raspberry liqueur.
Framinghammer Baltic Porter - Bourbon Barrel Aged: Baltic Porter / 10.00% ABV Jack's Abby Brewing
Française: In the French style
François Marin: Author of Les Dons de Comus ou les Délices de la table (1739)
François Massialot: Author of Le cuisinier royal et bourgeois (1712) and Le nouveau cuisinier royal et bourgeois, (1717)
François Pierre de la Varenne: Author of Cuisinier François, (1651)
François Vatel: Maître d’hôtel to Nicolas Fouquet and to Grand Condé (1631–1671)
Franz Quixtner:
Frappe (from the French frappe): Simple sugar syrup mixed with fruit, liqueur, or other flavorings and frozen then processed to a slightly slushy consistency.
Frédy Girardet:
Freezer:
French Bay Leaves:
French Bread: French bread is a term that applies to a variety of different-shaped loaves that have a crusty exterior and a chewy crumb. French bread is typically made from wheat flour, water, yeast, and salt. Some of the shapes include baguette, bâton, boule, ficelle, and flûte. In the photo at right on the top shelf, slender ficelle appear to the left of large batards. On the lower shelf, smaller bâtons can be seen next to a basket filled with baguettes.
French Cheeses:
French fish Knife:
French fries:
French Toast: Slices of bread are dipped in a mixture of beaten eggs and milk, and pan-fried in butter. It is a popular main dish at breakfast, garnished with confectioner’s sugar, syrup, jam, and/or fresh fruit. Sweeter, light breads, such as brioche, challah, and white bread make the best French toast.
Frenched: To scrape meat and fat from bones of meat, generally associated with lamb chops or veal rib chops
Fricassee: Pieces of chicken, lamb, or veal stewed in liquid and served in a sauce made from the same liquid
Fried:
Fried green tomatoes:
Frito’s:
Frito pie:
Fritters: Food dipped or coated with a batter and fried to a golden brown in oil
Friturier (fry cook): In larger kitchens, prepares fried foods instead of the Rôtisseur.
Fromage:
Fromageries occitannes:
Frosted Flakes: Kellogg's (known as Frosties in much of Europe. formerly known as Sugar Frosted Flakes) (1952 – present)
Frosties:
Frosting:
Frozen:
Frozen custard:
Fruet: Old Ale / 15.50% ABV The Bruery
Fruit:
Fruit Bread: Fruit bread is a cake-like quick bread (non-rising bread typically made in a loaf pan) that contains bits of dried fruit (such as cranberry bread or raisin bread) or else blends the fruit into the dough (as with banana bread and pumpkin bread). Read our review of fruit breads from the St. Lucia Bread Company.
‘Fruit de Mer’:
Fry:
Ful Medames: Egyptian rustic bean stew known as "the rich man's breakfast, the shopkeeper's lunch, and the poor man's supper".
Fumet: A stock of fish, meat, or game reduced with wine until concentrated
Funchetti: Little mushrooms. This quirky mushroom-shaped egg pasta works well in hearty soups.
Furious: American IPA / 6.20% ABV Surly Brewing Company
Fusilli: Is the Italian word for ‘little spindles’. Fusilli are more tightly curled than spirali/ Cavatappi and great for cream and vegetable sauces.
Fusilli Bucati: Fusilli that have been hollowed out, drinking straw style.
Fusilli Corti: These short, tight twists form hollows that will effectively trap meat, ragu, and ricotta.
Fusilli Napoletani: A longer version of fusilli from the Southern Italian city of Naples
#-A B C D E F G H I J K L M N O P Q-R S T U-V W-X Y-Z
Part 6 "f"
Of the Grand Dictionary of Food and Beverages complete
Of the Grand Dictionary of Food and Beverages complete
by:
Sean Overpeck (CFE)
Executive Chef
Father, Husband, Wine Drinker
Restaurant nut, History and
Star Trek lover
About Sean:
I am based out of St. Petersburg, Florida working in the food service industry for over twenty years, and am currently with the American Embassy as the Executive Chef. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 300 articles have been written, including fifteen restaurants from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.
Who is John Galt?
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Other articles of interest on Wine, Dine, and Play:
Shark Cage Diving in Gansbaai, South Africa
The Burj Khalifa Tower in Dubai, UAE
(Articles coming soon)
Petra, Jordan
A Taste of Dubai
A Taste of South Africa vol 1 & 2
Wine, Dine, And Play’s “best of” List
FOB Shank - Cooking with Incoming
My Favorite Restaurants and Wine
TTFN
