Allrecipes Home  >  Articles  >  Reference  >  Cook's Encyclopedia

articles

Cook's Encyclopedia : View All

 
# | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Showing: faba bean - FDA

« BACK | NEXT »

 

faba bean

BY: The Food Lover's Companion

see FAVA BEAN

fagara

BY: The Food Lover's Companion

see SZECHUAN PEPPER

fagioli

BY: The Food Lover's Companion

The Italian word for "beans," usually white kidney beans. String beans are called fagiolini. See also BEANS.

Fahrenheit

BY: The Food Lover's Companion

A temperature scale in which 32° represents freezing and 212° represents the steam point. The scale was devised by Gabriel Daniel Fahrenheit, an 18th-century German physicist. To convert Fahrenheit temperatures to CELSIUS, subtract 32 from the Fahrenheit reading, multiply by 5 and divide by 9.

fajitas

BY: The Food Lover's Companion

SKIRT STEAK that has been marinated in a mixture of oil, lime juice, red pepper and garlic for at least 24 hours before being grilled. The cooked meat is cut into strips that are then usually wrapped BURRITO -style in warm TORTILLAS, accompanied by a variety of garnishes including grilled onions and sweet peppers, GUACAMOLE, REFRIED BEANS and SALSA.

falafel; felafel

BY: The Food Lover's Companion

A Middle Eastern specialty consisting of small, deep-fried CROQUETTES or balls made of highly spiced, ground CHICKPEAS. They're generally tucked inside PITA bread, sandwich-style, but can also be served as appetizers. A yogurt- or TAHINI -based sauce is often served with falafel.

farce; farci

BY: The Food Lover's Companion

Farce is the French word for "stuffing." Farci means "stuffed."

farfalle; farfallini; farfallone

BY: The Food Lover's Companion

PASTA shaped like small butterflies or bow ties. Farfallini are the smallest butterflies, farfallone the largest.

farfel

BY: The Food Lover's Companion

1. An egg-noodle dough that is grated or minced and used in soups. 2. In Jewish cookery, farfel refers to food-such as dried noodles-broken into small pieces.

farina

BY: The Food Lover's Companion

Made from CEREAL grains, farina is a bland-tasting flour or meal that, when cooked in boiling water, makes a hot breakfast cereal. It's very easily digested and rich in protein.

farl; farle

BY: The Food Lover's Companion

1. A thin Scottish griddle cake made of oatmeal or flour and cut into triangular wedges. Farls, which are similar to SCONES, take their name from the word fardel meaning "fourth part" and referring to a fourth part or quarter cut of a round cake. 2. The triangular wedge shape of such a cut cake is also referred to as a "farl."

farmer cheese; farmer's cheese

BY: The Food Lover's Companion

This fresh cheese is a form of COTTAGE CHEESE from which most of the liquid has been pressed. The very dry farmer cheese is sold in a solid loaf. It has a mild, slightly tangy flavor and is firm enough to slice or crumble. It's an all-purpose cheese that can be eaten as is or used in cooking. See also CHEESE.

fasnacht; fastnacht

BY: The Food Lover's Companion

A yeast-raised potato pastry that's deep-fried like a doughnut. Fasnachts were originally made and served on Shrove Tuesday to use up the fat that was forbidden during Lent. They're diamond-shaped and often have a slit cut down the center before frying. They first appeared in Pennsylvania, though there is some argument whether the actual origin is German or Dutch.

fat mop

BY: The Food Lover's Companion

see GREASE MOP

fat substitutes

BY: The Food Lover's Companion

Synthesized substances created to replace fat in a variety of foods. To date, the Food and Drug Administration (FDA) has only approved two of these substitutes-Simplesse and Leanesse. Simplesse, manufactured by NutraSweet, is composed of milk protein and egg whites. This all-natural fat substitute is very low in calories and cholesterol free. It's used in a variety of foods including frozen dairy products, yogurt, cheese spreads and salad dressings. Leanesse, a ConAgra product, is made from...

fatback

BY: The Food Lover's Companion

Often confused with SALT PORK (which comes from the sides and belly of a pig), fatback is the fresh (unsmoked and unsalted) layer of fat that runs along the animal's back. It is used to make LARD and CRACKLINGS and for cooking-especially in many Southern recipes. Salt-cured fatback is also sometimes available. All fatback should be refrigerated: fresh up to a week, cured up to a month.

fats and oils

BY: The Food Lover's Companion

There are myriad culinary uses for fats and oils including cooking, tenderizing baked goods and adding richness, texture and flavor to foods. Fat is one of the body's basic nutrients, providing energy by furnishing CALORIES. All forms of fat are made up of a combination of fatty acids, which are the building blocks of fats much as amino acids are the building blocks of PROTEINS. Fats and oils are either saturated or unsaturated, the latter classification being broken down into monounsaturat...

fatty acids

BY: The Food Lover's Companion

see FATS AND OILS

fava bean

BY: The Food Lover's Companion

This tan, rather flat bean resembles a very large LIMA BEAN. It comes in a large pod that, unless very young, is inedible. Fava beans can be purchased dried, cooked in cans and, infrequently, fresh. If you find fresh fava beans, choose those with pods that aren't bulging with beans, which indicates age. Fava beans have a very tough skin, which should be removed by BLANCHING before cooking. They're very popular in Mediterranean and Middle Eastern dishes, can be cooked in a variety of ways a...

FDA

BY: The Food Lover's Companion

Food and Drug Administration

« BACK | NEXT »


 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

You haven't looked at any recipes lately. Get clicking!

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?