Glossary of terms

Frappé is an iced coffee drink that originated in Greece in 1957. It is made from instant coffee, sugar, water, and ice, shaken together to a frothy consistency. The drink became a symbol of Greek café culture and is popular throughout the Mediterranean. It is served in a tall glass with a straw and can be prepared in several sweetness levels.

Frappé chilling is a culinary technique for rapidly cooling beverages or dishes using ice. The term comes from the French word frapper, meaning to strike or to chill. The container with the drink is placed in an ice bath and stirred or shaken vigorously to quickly lower the temperature. This technique is most commonly used in bartending for cocktail preparation, but also in the kitchen for chilling champagne, desserts, or fruit purées.

French fries are elongated sticks cut from potatoes and deep-fried until golden. They are among the most popular side dishes in the world and an inseparable part of fast food culture. Fries originate from Belgium, where they have a long tradition and are prepared using double frying to achieve a crispy exterior and soft interior. They are served with salt, ketchup, mayonnaise, or various dipping sauces. Variations made from sweet potatoes, courgette, or celeriac also exist.

French onion soup is a rich soup of caramelised onions in beef broth, served with croutons and a layer of melted Gruyère cheese.

French-style baked potatoes are a popular Central European dish in which sliced potatoes are layered with ham, eggs, and cream, then baked in the oven until golden. Despite the name, it is not a traditional French recipe but a staple of Czech and Slovak home cooking. The finished dish has a crispy golden crust on top and a creamy interior. It is served as a main course with salad or as a side dish.

Frgál is a traditional pie originating from Wallachia, a region in eastern Moravia in the Czech Republic. It is a large round pastry made from yeast dough, spread with various fillings, most commonly quark, poppy seed, pear, or plum. Frgály are baked on trays and have a characteristic diameter of about 30 centimeters. They are an essential part of Wallachian gastronomy.

Fricassée is a traditional French dish where white meat, most commonly chicken, veal, or rabbit, is first seared without browning, then stewed in a white sauce made from stock and cream. The result is a delicate, creamy dish with an elegant flavor. The sauce is thickened with a roux or egg yolks and complemented with vegetables such as mushrooms, pearl onions, or peas. Fricassée is a hallmark of French culinary elegance.

Fried chicken is an American dish of chicken pieces coated in seasoned flour and fried to a crispy golden crust.

A fried egg, known in Czech as volske oko (ox eye), is a simple dish made by frying an egg in a pan so the yolk remains runny and the white is set. The Czech name comes from the visual resemblance to an animal eye. It is a basic cooking technique that any beginner can master. Fried eggs are served for breakfast, as a snack, or as part of a main meal. They pair well with bread and butter, ham, or as a topping for rice dishes and salads.

Fried rice is a staple of Chinese cuisine where day-old rice is stir-fried in a wok with eggs, vegetables, meat, and soy sauce.

Frikadellen are traditional German meatballs made from ground beef and pork mixed with onion, egg and bread, pan-fried to a golden crust.

Frittaten noodles are thin strips cut from an egg omelette that are traditionally added to beef broth or other soups. They are a typical element of Central European cuisine, widespread especially in the Czech Republic, Austria, and Hungary. The frittaten is prepared from eggs, milk, and flour, cooked on a pan like a thin crêpe, and once cooled, cut into fine strips. They add texture and substance to soups.