Culinary Terms

Faisander :
To hang the game that is just killed for several days in a cool place until it took on a strong smell. Used less and less.
Fillet :
Terderloin of meat or boneless cut of fish (fillet of beef, of fish, of chicken)
Fish steak :
Thick slice cut accross a big raw fish (hake, salmon, tuna).
To flambe :
To pass a piece of poultry or game bird over a flame very quickly to remove down.
To flambe :
To moisten a mixture with alcohol or liqueur and light it on fire for a moment before making a sauce.
To flavour :
To add an aromatic plant in a mixture, a sauce, or a cream to flavour it.
Fleurons :
Small pieces of decoration in the shape of croissants made from scraps of puff pastry.
Florettes :
Stem with numerous flowers (cauliflower).
To fluidify :
To make a mixture more fluid by adding a liquid.
To flute :
Cut long inward incisions on the skins of lemons or oranges with a canneleur.
To fold :
To fold one part of puff pastry so that it covers the other part, pressing the edges.
To fold dough :
To fold a dough several times so as to chase away carbon dioxide formed during fermentation.
Fountain :
Heap flour on the work surface or in a hollow dish and make a hole in the center on the top of the heap.
To freeze-dry :
To preserve food by a process of freezing and drying.
To fry :
To cook food in hot oil.
To fry :
To cook large pieces of cut's meats or of poultry on an aromatic garnish in matignon butter in a frying pan with a lid. The technique applies to large pieces of meat that might dry up if they are roasted.