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.

Cooking Terms of the Week (E-F)

Egg wash
A mixture of beaten eggs (yolks, whites, or whole eggs) with either milk or water. Used to coat cookies and other baked goods to give them a shine when baked.

Fillet
To remove the bones from meat or fish for cooking.

Filter
To remove lumps, excess liquid, or impurities by passing through paper or cheesecloth.

Flan
An open pie filled with sweet or savory ingredients; also, a Spanish dessert of baked custard covered with caramel.

Fold
To cut and mix lightly with a spoon to keep as much air in the mixture as possible.

Fry
To cook food in hot cooking oil, usually until a crisp brown crust forms.