Glossary
of Terms E - F |
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E
egg wash - Egg whites or yolks mixed with some water or milk, brushed onto baked goods.
eggnog - A holiday beverage made of milk, eggs, sugar, and nutmeg. Often, rum or brandy are also added
eggplant - A fruit relative of the tomato. Various types are available, the most common of which is a deep purple color. Older eggplants tend to be bitter. The white eggplant is shaped like an egg, hence the name.
essence - An oily, concentrated extract from foods, used to flavor certain dishes
evaporated milk - Canned milk with about 60% of the water removed. It can be used as a substitute for cream, or mixed with water to substitute for milk. The flavor is somewhat sweeter than either cream or milk.
extracts - Flavorings from various foods, concentrated through evaporation or distillation. Due to their intense flavor, they are added in very small quantities to dishes
F
fagioli - The Italian word for beans, generally meaning white beans.
Fahrenheit - A temperature scale where 32 degrees is the freezing point of water, and 212 degrees is the boiling point. C=(F-32)*5/9.
fajitas - A Mexican dish of marinated meat fried with onions and peppers, cut into strips, and served with tortillas.
Farmers Cheese - Another name for cottage cheese, pot cheese, clabber
cheese, or Schmierkaese. These are considered unripened soft cheeses made pasteurized milk and kept at temperatures between 70 and 100 degrees until the milk is clabbered and separates into curds and whey.
fennel - A plant that has fine foliage and celery-like stalks and a large base. The plant has a light, anise like flavor.
fermentation - A chemical change in foods, such as wine, cheese, and yogurt. The change is caused by bacteria or yeasts which produce the enzymes that cause the fermentation process.
fettuccini - Wide , flat pasta noodles.
fiber - The portion of plant foods that cannot be digested.
fig - A fruit originating in Africa, Asia, and southern Europe, now cultivated world wide. Many varieties. High in iron, calcium, and phosphorus.
firm ball stage - A stage of candy cooking of 244 to 248 degrees F. At this temperature, a drop of syrup into cold water will form a firm ball.
fish sauce - An Asian liquid made from fermented, salted fish. Used in many Asian cuisines.
flambé - A dramatic step in cooking where liquor is added to food, warmed, then ignited.
Flours - All purpose flour is a blend of high- and low-gluten wheat flours, and is used for general purpose baking. Bread flour is primarily made from high-gluten hard wheat flour. Cake flour is a finely textured, low gluten soft wheat flour. Flours come in bleached and unbleached varieties. Generally these are
interchangeable, but bread bakers usually prefer unbleached.
flute - To create decorative patterns in foods, such as pie crust edges, mushroom caps, etc.
focaccia - Italian - a flat round bread brushed with olive oil and sprinkled with salt, then topped with other herbs as the cook desires, then baked.
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