Glossary of terms

Fish sauce is a fermented product made from salt and small sea fish, most commonly sardines or anchovies. It is produced through prolonged fermentation lasting several months to years. It is a fundamental ingredient in Southeast Asian cuisines, especially Thai, Vietnamese, and Filipino.

Flaki is a traditional Polish tripe soup made from beef tripe, root vegetables and marjoram, known for its thick consistency and bold flavour.

Flambéing is a culinary technique in which food is doused with alcohol and ignited. The flame burns off most of the alcohol, leaving a concentrated flavor and aroma in the dish. Brandy, rum, cognac, or liqueurs are most commonly used. Flambéing is applied to desserts like crêpes Suzette, to meat during steak preparation, or to fruit. The technique requires caution and proper procedure. The flame should be brief and controlled.

Flank steak is a beef cut from the abdominal muscles of the animal. It is characterized by a pronounced fibrous texture, intense beef flavor, and lower fat content. This cut requires proper preparation, ideally quick grilling at high heat to medium rare, followed by slicing at an angle against the grain. Flank steak is popular in American, Mexican, and Asian cuisines. It is great for fajitas, stir-fry dishes, and as a standalone grilled steak.

Flat-leaf parsley is an aromatic herb with smooth, deep green leaves and a bold flavour. Compared to the curly variety, it has a more intense aroma and is preferred in professional kitchens. It is used fresh as a finishing touch in soups, sauces, salads, and meat or fish dishes. Parsley is rich in vitamin C, vitamin K, folate, and iron. In Central European cuisine, it is one of the most fundamental herbs and an essential part of root vegetable mixes for stocks. Leaves should be added at the end of cooking to preserve their aroma.

Flour is a finely ground product obtained from cereal grains, most commonly wheat, rye, or spelt. Depending on the milling process, flour ranges from fine cake flour to coarse bread flour and wholemeal varieties. Fine flour is used for sauces, pastries, and delicate baking, while coarser types are preferred for bread and yeast doughs. Wholemeal flour contains the entire grain including bran and germ. Flour is the most fundamental ingredient in baking and an essential staple in kitchens worldwide.

Focaccia is an Italian flatbread made from yeasted dough with olive oil, known for its dimpled surface. It is seasoned with salt, rosemary, or olives.

Foie gras is a luxury fattened liver of goose or duck, served as a terrine, pan-seared or on toast. It is one of the great symbols of French gastronomy.

Fondue is a traditional Swiss dish in which a blend of cheeses is melted with white wine and garlic in a ceramic pot. Pieces of bread speared on long forks are dipped into the melted cheese. The most classic version uses Gruyère and Emmental cheeses. Besides cheese fondue, there is chocolate fondue with fruit, meat fondue with oil, and Chinese fondue with broth.

Francesinha is a rich sandwich from Porto layered with several types of meat, sausage and cheese, drenched in a spicy beer sauce.

Frango com Quiabo is a traditional dish from the Brazilian state of Minas Gerais, where chicken is stewed with fresh okra.

Frankfurt soup is a hearty soup made with frankfurter sausages, vegetables, and spices. This dish originates from German culinary tradition and is named after the city of Frankfurt am Main. The base is broth enriched with sliced sausages, vegetables such as carrots, celery, and leeks, and seasoned with paprika. It is often thickened with a roux and served with bread.