Cooking Terms (F)

Flake Breaking food into small pieces, most often with a fork. This technique is used to break apart delicate foods such as fish or crab meat for salads. Flaking is used to test fish for doneness.

Flute/Fluting Pressing or crimping an attractive edge into the edges of a piecrust before baking, using a fork or fingers. The fluted edge should be pressed under the rim of the pan in several places to prevent shrinkage. When a top crust is used, the top and bottom crusts are pressed together to seal in the filling.

Fold Combining 1 ingredient, usually a light or delicate ingredient, with another heavier ingredient by gently turning the mixture with a spoon or spatula to minimize loss of air. Two motions are used: cutting vertically through the mixture and sliding it across the bottom of the bowl and up the other side. Typically used to mix fruit into a batter such as muffin or pancake batter.

Fry Cooking food in hot fat over moderate to high heat. Pan-frying (frying) and sautéing are similar, although sautéing is generally considered to be quicker and uses less fat. Deep-frying requires that the food be submerged in the hot fat.