French dishes that start with f. Culinary terms, dishes and products starting with the letter - f
PHEASANT. A bird belonging to the chicken family. In ancient times, it was brought from Persia to Europe and spread to the territories of the countries that were part of the Roman Empire. Now it is found in the wild in Transcaucasia, the Caspian Sea, Central Asia, Kazakhstan and Kyrgyzstan, as well as in the Ussuri Territory, in Primorye in the Far East. In recent years, pheasants have been successfully bred in enclosures, on farms.
The pheasant belongs to the game, which is distinguished by high gastronomic qualities of its meat, combines the ease of cooking characteristic of all chickens with the aroma and taste of game, has the necessary fatness and therefore, unlike most game, does not need forcing And pickling. Pheasants are usually fried on baking sheets or in trays, poured over with the juice flowing from them, and also prepared stuffed (fruit and rice), dry grape wines are used, as well as calvados to mix with gravy.
Pheasant dishes belong to French, Georgian, Azerbaijani and Iranian cuisines as ceremonial dishes. In Uzbekistan and Tajikistan, pheasant meat, separated from bones and skin, is used in pilaf.
The Caucasian pheasant is considered the best in terms of its meat. It appears in trade during the season from October to mid-January.
Pheasant dishes are included in the nomenclature of the best restaurant dishes of international class: pheasant roast, pheasant breast (fillet), pheasant pate (it includes trimmings of meat from wings and legs, throat and liver).
FARFALLE. Italian pasta in the form of butterflies, bows.
GROUND MEAT (French farce). A term applied to any raw ground meat, whether it is warm-blooded or fish. Therefore, minced meat is distinguished, always naming it according to the type of animal whose meat is stuffed: minced pork, minced lamb, minced veal; minced poultry - chicken, goose, duck, quail, sparrow, partridge; minced fish, denoting, as it were, all varieties of fish, but in fact it is made only from partial and marine fish, since minced meat is never made from valuable fish species. The meat of crabs, crayfish, lobsters, lobsters, as well as squid, holothurians, sea cucumbers, never turns into minced meat, that is, it is not crushed raw, as this can lead to a sharp deterioration in the quality of the meat (it is subjected to heat treatment as a whole). It, like other types of meat, can be turned into minced meat after boiling, but in this case it is stipulated that we are talking about minced meat from boiled meat.
Minced meat is obtained mainly by passing the meat through a meat grinder. Moreover, it should always be indicated through which grill (especially in recipes for oriental dishes) meat is passed - large or small, or with a tube (for the thinnest minced meat). But minced meat can also be chopped, that is, it can be obtained without the help of a meat grinder.
Minced meat is not made from vegetables - they are either finely chopped if they are raw, or crushed if they are boiled, as a result of which it is no longer minced meat, but a thinner medium called puree .
Shredded vegetables, but then heat-treated, supplemented with spices or seasonings, form a group of food products that in the culinary practice of our kitchen and trade carry the conventional name “caviar” (for example, eggplant caviar, squash caviar), adopted by analogy with the degree of crushing of real , fish caviar.
stuffing. Cooking fillings and their use in dishes and products. Russian term corresponding to stuffing - mending. "Chinennyy" means stuffed. “Smoking mended”, “pumpkin mended” have been known since the 17th century.
Stuffing involves the presence of any whole, intact, with a closed shell food product (for example, a whole chicken, duck, goose, turkey or a whole pumpkin, zucchini, a whole fish - pike, carp). Its internal cavity is freed from natural filling (innards, seeds) and stuffed with some kind of filling prepared from other food materials (vegetables, fruits, grains) or from a part of the same food materials (meat, fish, poultry), but crushed and flavored with spices so that they differ in taste from the main food shell.
Stuffing can be full when only the outer shell of a particular product is used (for example, only the skin of a chicken or pike), and the meat of this bird or fish, turned into minced meat and mixed with other products - rice, dried fruits, beets, onions, etc. goes into the filling.
Stuffing can be ordinary, ordinary or natural when some natural cavity is simply filled with minced meat (for example, the stomach, abomasum of a cow, calf or sheep, or whole apples are placed instead of the insides of a duck, goose) and, therefore, preparatory operations for stuffing are reduced to a minimum, determined by the natural need to simply fill emptiness and thereby facilitate the heat treatment of the product.
Finally, stuffing can be partial when minced meat is introduced into one or another product as a side component, constituting a smaller part of this dish, or stuffing does not imply penetration of the main raw material to the entire depth.
So, for example, partially stuffed can be considered rolls, casseroles, zrazy, where minced meat makes up a narrow layer, barely noticeable externally, but in terms of taste it creates only a slight accent of the dish. Partial stuffing can also be considered the introduction of a small amount of stuffing from garlic and celery into a shallow cut of eggplant intended for salting.
Stuffing was extremely widely used and is still used in French cuisine, which in this respect had a huge impact on all Western European cuisine and especially on German. In the XVIII and XIX centuries. stuffing in French cuisine often turned into an end in itself, since almost all dishes were subjected to this technique to one degree or another. The very concept of culinary art was associated with the ability to stuff anything. From the end of the 19th century and especially in the 20th century. they began to appreciate an intact, natural product, and stuffing began to be identified with the desire to falsify a dish - therefore, both cooks and consumers began to avoid stuffed dishes.
In all national cuisines, however, natural stuffed dishes have been preserved and remain unchanged. It is they who today have become more and more associated with festive, solemn, traditional ones - therefore, goose stuffed with Antonovka, and turkey with potatoes and pickled cherries or plums, and chicken with rice and dried apricots remain an eternal monument to the best works of national culinary art and composition and are accepted both in Europe, and in the East as ceremonial dishes among different peoples.
BEANS (Greek (paaoki). A legume whose green pods and mature grains are used both in independent dishes (lobio, bean whipped cereals, mashed potatoes, canned food), and as additives in soups, vegetable side dishes, salads from boiled vegetables. Beans has a huge number of cultivars, each of which has a different color, and behind this external difference lies a significant difference in cooking time, which is of decisive importance when preparing bean dishes.
The first and basic rule for the preparation of bean dishes is therefore a strict distribution of beans by variety and color. Mixing and cooking different varieties together is extremely inconvenient and, moreover, it always negatively affects the quality of such dishes.
In general, beans are the most capricious and most difficult to cook legumes. But green beans, that is, unripe beans, cook quickly and well. More pressure cooker than other varieties, Bulgarian dwarf white beans, Mexican red beans and Cuban black beans. Dolgovarki - American large, white flageole, white ordinary.
Beans must first be soaked in very cold boiled water.(preferably in the cold in the refrigerator), and then boil it, otherwise (when soaked in raw water), it will become hard, glassy during cooking. In cold water (not boiled), beans can be soaked only if soft water is used, without salts, best distilled. Otherwise, salts penetrate into the beans during the soaking process and prevent them from being boiled, making them brittle and hard. Soaking beans in cold quality beer gives very good results. For the preparation of lobio, soaking is necessarily carried out in beer to give the beans a special taste characteristic of this dish.
The soaked beans should be started to boil in cold water so that the water barely covers its top, over a very low heat, without touching or interfering.
Due to the fact that beans of any kind are cooked longer than all other vegetables, longer than fish and meat, boiled beans are prepared even for soups separately, and only then, when the soup is ready, is it introduced.
In the same way, beans are prepared separately for vegetable cereals and side dishes, mixing it with other vegetables already in a ready-made, boiled form.
The beans are salted only after they are completely ready and even after the preparation of the bean dish is complete. So, for example, bean purees are salted only after beans have been pureed, and not after they have been cooked.
As a flavor accent, beans require onions, tomatoes, savory (especially the latter; it’s not for nothing that savory is called “bean spice” in a number of languages). Whipped bean puree well perceives oil - vegetable and butter.
FAST FOOD (from English. fast- fast and food- products). A term for fast food establishments around the world. Fast food chains offer inexpensive, individually packaged, standard-flavored, mass-cooked food. Classical examples of such networks are McDonalds, CFS, PizzaHut, whose influence has reached our country. Medicine does not recommend constantly eating fast food because of the large amount of calories, fats, cholesterol and sodium that contribute to the development of obesity, hypertension and atherosclerosis.
FENUGREK.
fenum greek, fenigrekova grass, fenugreek, greek hay, greek goat shamrock, greek opal, cocked hat, camel grass, ucho suneli (Georgian). An annual herbaceous plant of the legume family.
Homeland - Eastern Mediterranean, Asia Minor. Cultivated in the South Caucasus.
As a spice, dry fenugreek seeds of irregular shape, ribbed, almost cubic, are used. It is very difficult to grind these seeds without a machine, so fenugreek is usually sold only in powder form.
Fenugreek is added to the dough to add flavor to the bread, it is included as an obligatory component in all complex mixtures of spices - curry), in which it is 15-20%.
FENNEL.
is a perennial herbaceous plant of the celery family (apiaceae).
It resembles dill in appearance, closer to anise in taste and aroma, but with a sweeter and more pleasant taste. Fennel is ordinary and vegetable, the latter has a fleshy trunk. It should be determined very carefully: it can be confused with other, poisonous umbrella!
The root is fusiform, slightly branching. The stem is erect, round, with inconspicuous grooves and a bluish bloom, strongly branched at the top, slightly ribbed, smooth, branching, with a bluish bloom, 2 m high. The leaves are bluish, dissected into long narrow, almost filiform segments, passing at the base into a grooved petiole. Flowers - complex umbrellas, small, yellow. The fruit is a two-seeded oblong, glabrous, brown-green, 6-10 mm long, 1.5-3 mm wide, 1-1.5 mm thick. Weight of 1000 seeds 5-6 g.
It is used in the production of liqueurs, confectionery products - cookies, pies, puddings, for preparing fish dishes, sauces (for example, mayonnaise), soups, and sometimes compotes. Adds flavor to sauerkraut, canned vegetables and cold cuts.
Physalis (lat. Physalis). Rounded yellow-orange berries the size of gooseberries inside a swollen cup - "flashlight". Ripe berries are juicy, sweet and sour, with a strawberry flavor and aroma. It is recommended to eat it fresh.
FINOCCI(it. finocci)- boiled pieces of fennel stalk, fried in batter. A dish (or side dish) of Tuscan and later Austrian cuisine.
FILLET (French filet). A term that has a broad meaning, but usually refers to the finest, most tender, tastiest, and most expensive part of meat from domestic animals, poultry, game, and fish.
Pork, veal and beef fillets are called either tenderloin, or the part between the tenderloin and the hem (fillet in the narrow chef's sense).
In poultry and game birds, the fillet is considered to be the breast (two fillets), and in fish, the dorsal part.
Fillet, no matter how it is interpreted (both in a broad and narrow sense), always goes to the preparation of whole natural dishes - a piece (Chateaubriand steaks, tournedos, hot, roast beef, minions etc.).
When frying a real tenderloin in a pan, in no case should you beat the meat and you should try to fry very quickly, on each side for 2.5-3 minutes, to cover the entire piece with a uniform brown crust. In this case, it is necessary to fry in pre-heated oil, but in no case should oil be poured from above, as is done with some types of fried and oven meat dishes.
After a crust has formed over high heat (and no more than 6 minutes have passed since the start of frying), the pan with meat is removed from the heat and covered with a lid, allowing it to stand for 2 minutes. Only after that they salt, pepper and serve.
Thus, it takes 10 minutes to cook a fillet in a pan and 10-12 minutes to grill a loin (or tenderloin) of Chateaubriand steaks. Inside the meat remains in both cases pinkish, juicy, but without the taste and smell of raw meat.
PISTACHIO (lat. Pistacia). The fruits of the Mediterranean nut tree "real pistachio" are pistachio nuts with a light yellow hard shell, under which there is a green core covered with a purple shell.
FISH AND CHIP. Fried fish and chips in sticks is a typical English staple, which in the United Kingdom can be bought at a diner in any backyard corner.
flambé (from French flamber - singe). That is, burn with a flame. The term means such a final stage of cooking, when, in order to give the final taste and, to no lesser extent, for the corresponding solemn culinary and decorative effect, a dish already served on the table is doused with a small amount of alcohol or cognac and set on fire.
So, for example, they do with meat dishes from tenderloin, fillet, with some game dishes, especially from large birds - pheasants, francolins, bustards, and with some confectionery dishes, where not the culinary product itself is poured, but the dishes, or rather, its edge (alcohol or cognac is poured along the rim of the dishes, as if forming ring), so that the fire, as it were, covers the product for a moment, but does no harm to it (hot flambéed fruits).
Flambéing has always been the highest culinary chic, which could only be resorted to by highly qualified specialists, since this technique is very risky and requires a special skill, as well as high quality raw materials (cognacs of the best brands with an alcohol content above 40 ° or rum).
For flaming you need a spirit lamp and a special frying pan with a long handle. Alcohol is poured from the side, from the side with a shallow ladle, and the pan with the dish, preheated, rotates over the spirit lamp so that the flame from the spirit lamp passes to the edges of the pan. If the flame rises too high, then it is immediately extinguished by closing the dish with a lid, which is included in the flambé kit and provides a snug fit to the pan and instantaneous extinction of the flame.
In general, in order to avoid any surprises, even professional chefs first check in the kitchen how the given liquid chosen for flambing behaves in a given dish, and how the spirit stove works.
FLANS (French flan). One of the types of cakes, widespread in the 11th and 19th centuries. in French and Western European cuisine and also used in Russia, especially in the middle of the 19th century.
Its essence is as follows: from sweet sugar dough or from brioche(testa brioche) and soluble, used for making babok, is baked in the form of something like a base, which is called a flan. To do this, the form, greased with oil, is filled with dough up to half and baked so that it rises to the edges of the form. In this case, the middle of the form, due to the lack of dough, swells with a bubble and a cavity forms under it.
It is this “bubble” that is cut off, the cavity expands even more and is trimmed with a knife, and the remaining flan is like a dough cylinder with a bottom (sometimes the bottom is cleaned from the dough if it burns, and the flan turns into a cylinder). This cylinder is smeared from the inside with marmalade and garnished with various confectionery garnishes: apricots with custard, glazed fruits, apples with rice, meringues.
Sometimes all this is smeared on top with cream, icing and tinted in the oven for 2-3 minutes, and sometimes the flans are filled in cold - ice cream, marmalade, jelly, maceduans, citronates.
FLAIRING . Flairing (from English can be translated as a style) is the artistic preparation of mixed drinks, during which the bartender rotates, flips, tosses and catches a shaker, bottles, ice and other bar accessories.
FLAKI (Polish flaki - offal). Polish national dish, which is based on scars (rumen is the first, largest section of the stomach of ruminants).
Cooking
For flasks, the scars are thoroughly cleaned, scraped, washed in cold and warm water, boiled two or three times, the water is drained again and boiled again, cleaned again, scraped, and only after this preliminary treatment is boiled for at least 5 hours. This is the key to getting a delicious dish from the scars.
At the same time, the scars are not boiled in water, but in a previously prepared bone broth, and by the end of cooking, vegetables are placed in the thickened broth, which should be cooked by the time the scars are fully cooked.
Exactly the same number of vegetables (carrots, rutabaga, celery), cut into strips, are fried in oil and stewed until soft, thickening this stewing with butter-flour sauce, and then spreading it slightly with bone broth. Next, both parts of the vegetables (boiled and stewed) are combined, and completely boiled scars are cut into long narrow strips and boiled in broth for another 30 minutes, after which they are garnished with a mixture of vegetables.
Only after that the flasks are salted, peppered and served together with spices (red pepper, marjoram), which are used in flasks to taste. At the same time, grated spicy cheese is served with the flasks - green or a type of cheese.
Thus, the flasks, in the end, are like a second boiled or half-stewed dish, along with a liquid of a thick soupy consistency. Sometimes this broth is boiled down to evaporation or drained if, due to poor pre-treatment of scars, it has any side odor.
The more carefully the flasks are processed, the tastier they are.
FUND (French fond - base, base). The chef's professional name for the main sauces, on the basis of which a number of others are prepared. In French cuisine, fondant is a gravy obtained by frying meat or fish from a mixture of animal juice and oil and remaining in the pan after frying.
In the household, these residues are small and are not disposed of, but cleaned off. In restaurant cuisine, they are the basis for the preparation of various sauces. Flour, water are usually added to them and boiled. This basic composition is called the "fund". Giving it spices, salt, seasoning with tomato paste, sour cream, eggs and cream, you get almost any sauce.
FONDAN (fr. fondant - melting). Confectionery name for a candy molten mass. Sugar of the 11th test (see. sugar), before caramel. The fondant is cast in plaster or talc-starch molds, in special low flat boxes. This term is often found in confectionery recipes dating back to the 19th and first half of the 20th centuries.
FONDUE
(French fondu - melted). The main and practically the only national dish of the Swiss. For its preparation, special heat-resistant dishes are used, fixed over an alcohol lamp, as well as long forks with wooden handles (so as not to heat up).
The principle of fondue, that is, cooking right there, at the table, and not in advance in the kitchen, some kind of pressure cooker dish by the diners themselves, is not at all something inherent only in Swiss national cuisine. It has been used for centuries and is still used in Chinese cuisine (for example, in a vessel like a samovar, boiling broth is served on the table, to which guests of their choice add instant condiments placed right there on the table (crab meat, bamboo sprouts, spinach, fish fillet, spices, etc.) and cook them in a brazier shaped like a box filled with coals).
But as a combination of cheese boiled in grape wine, fondue is undoubtedly a completely original culinary invention of the Swiss.
FONTINA. Italian cheese with 45% fat in dry matter. It has a slightly sweet, spicy taste. In Italy, hot dishes are prepared from it, but it is also good as a table cheese for cheese platter.
TROUT. Fish of the salmon family, lives in the clear water of mountain rivers, in flowing reservoirs with a fast undercurrent. It is used in Western European and Transcaucasian cuisines. The peculiarity of culinary processing of trout is as follows: it is boiled in wine or a mixture of water (broth) with grape wine; it is stuffed, unlike other fish, with seasonings unusual for fish - nuts, fruits, sour juices (pomegranate, lemon). When boiling trout in Armenian cuisine, alum is also used.
FORMS. A general name for auxiliary kitchen and pastry devices that facilitate the standardization of the appearance of culinary products. Forms are usually made of tin (black or white), aluminum, as well as ceramics and heat-resistant glass. More recently molds have been coated with new synthetic materials to make them easier to clean.
Forms are divided according to their purpose and design into several types.
1. Notches, with the help of which a certain external shape is given to small dough products (biscuits), pieces of vegetables intended for canapés, bread - before they are cooked, in cold form.
2. Forms without a bottom and representing only walls that limit a certain product at the time of baking. Such forms are used in baking casseroles, minced meat, charlotte, curd products, which have significant moisture in their raw form. The absence of a bottom allows this excess moisture to evaporate, rather than turning it into a boiling liquid, which can spoil the appearance and taste of the product.
3. Baking molds with a removable bottom for baking Easter cakes, cakes, muffins.
4 baking molds with a bottom, usually in the form of an inverted shear cone, from which the product is removed by tilting them. Designed for baking babok, bab, savory, drachen, dessert omelettes, air pies, etc.
5. Curly shapes- in the form of various kinds of plates, trays. Designed for aspic, jellies, dense jelly, maceduans, blancmange, mincemeat.
Baking forms before placing dough in them are usually lubricated from the inside with butter, and then dusted with flour or breadcrumbs. Sometimes the bottom of such forms and the edges (walls) are lined with oiled paper, on which the dough is then poured.
Forms for jelly are not lubricated by anything, but for better extraction of dishes from them, after being removed from the refrigerator, they are immediately placed for a moment in a plate of hot water - this makes it possible to remove the filled product without damage.
FORSHMAK. A cold dish typical of Jewish cuisine It is a minced herring pate prepared without heat treatment. (see Forshmak. Recipe with photo)
FRAPPING
(from fr. frarrer). An international culinary term meaning "to cool a particular dish, food or drink in order to achieve an improvement in its taste before eating."
Some confectionery pastry products are also frapped before they are placed in the oven to increase their airiness and improve the taste.
FRI (fr. frit - fried). A slang restaurant term, sometimes adopted in modern domestic cuisine to refer to meat and fish fried dishes on the menu, where the meat has a strong breading (sometimes quite thick, double). Typically, such dishes are deep-fried, which is probably due to the reduction in everyday speech of the word "deep-fried" and this illiterate term occurred.
FRIGEROUI. The name of kebabs and similar dishes in Romanian cuisine.
MEATBALLS (French fricadelle, from Italian). Minced meat and fish products of small sizes (usually with a cherry or walnut), which are used in soups in boiled, fried, stewed form. Meatballs cook quickly, in a few minutes, and are therefore convenient, especially in soup dishes. Together with minced meat and fish, other food products can be mixed with them - flour, cereals (most often rice), herbs (dill, parsley, celery), spices (pepper), onion, garlic, etc.
FRICANDO (French fricandeaux). The name of dishes prepared from the back of veal, most often from the sek, which is baked whole in the oven. Cooking frikando is divided into two stages. In the first one, the veal cut, as it is, is stuffed, wrapped in a saucepan with vegetables and herbs, broth and oil are poured in and, having boiled on the stove, put in the oven for an hour under the lid. The second stage of preparation is that the semi-finished or actually finished fricando is taken out of the oven, trimmed, cleaned from above from fat, films, bumps, veins and glazed, covered with some kind of food casing, and then placed open in the oven for tinting.
Frikando is served, like all dishes from the back, cut into portions, but put together, with vegetable side dishes, sauces.
FRICASSEE (fr. fricassee). A dish of young, tender meat (usually veal and chicken) cooked with bones. Chickens are divided into quarters or halves, depending on size. Fricassee is first fried in oil with sauce in a pan or in a pot, and then brought to full readiness in a thick sauce, lyated eggs. Thus, the dish turns out not fried, not boiled, but not stewed, but something in between. This is what gives it its own name - fricassee.
FRYING (fr. friture). The name of the cooking fat and at the same time the cooking technique in which this fat is used. Deep frying is usually melted interior lard, sometimes with the addition of vegetable oil, placed in a special deep dish - a deep fryer, resembling a tureen, but without a stand-leg, and brought to a state of quiet boiling by overheating.
Deep-frying is always pre-filtered before anything is fried in it. After frying, it is filtered again and used repeatedly. Therefore, the minimum dose of deep fat is 1 kg of fat or 1 liter of melted fat. When deep-fried, the food product or product is lowered into it as a whole, until completely immersed - either with a special spoon or on a special grid, and frying usually takes 1-2 minutes, and sometimes less.
Deep-fried products have a smooth, properly fried surface, a beautiful “golden” appearance, which is why deep-frying is used mainly in restaurant cuisine.
FOIE GRAS.
Goose or duck liver, which is artificially increased by fattening.
As soon as the bird is slaughtered, the liver is dipped in milk and honey, which not only adds extra volume, but also an incomparable taste. Today the birds are fattened with corn grains, each liver should weigh from 700 to 900 g for geese (record 2 kg), 300-400 g for ducks. Goose foie gras from Toulouse, ivory, airy; from Strasbourg - pinkish and harder.
France imports foie gras from Austria, Czechoslovakia, Hungary, Israel and Luxembourg as demand far exceeds supply. The famous restaurant critic Charles Gerard wrote: “A goose is nothing, but a man turned it into an instrument for bearing an excellent product, into a “living house” where a magnificent gastronomic fruit ripens.”
In France, foie gras is offered in four varieties: Raw (foie gras cru): in great demand at the end of the year at Christmas, it is cut into slices, it is smooth and round, whitish (if yellowish, then there is a chance that it will crumble). Its preparation is a very delicate process. Fresh (foie gras frais) is sold ready-made in grocery stores, usually in pots, it is stored for a maximum of a week in the refrigerator. Semi-finished foie gras pasteurized. Stored in the refrigerator in jars for three months if already opened. Preserves the taste of fresh foie gras, its production is regulated by strict regulations. Should not release fat. Sometimes contains truffles, at least 3%. Canned (foie gras de conserve). It is sterilized and preserved in its own juice, stored for years in a dry, cool and dark place, and therefore it becomes better, like wine. Fat content - 700 calories per 100 g.
Goose or duck foie gras is an undeniable delicacy, but the types of serving change according to culinary fashion. At one time, foie gras was served at the end of dinner. Then it was accompanied by truffles and aspic, but many now consider such a serving to be oversaturated, so they prefer to serve it with sour and slightly toasted farm bread, rather than with ordinary toast. The latest fashion is to serve foie gras with green onions, pumpkin and scallops.
FUGU
. Fugu is a well-known traditional dish of Japanese national cuisine, which is made from fish of the pufferfish family, the meat of which contains the toxic poison tetrodotoxin, which is deadly to humans. It is worth noting that the whole charm of the fugu dish lies not in the distinctive taste or nutritional qualities of the culinary product, but in the feeling of mortal danger when eating the dish.
As a rule, death from an improperly prepared fugu dish occurs instantly. However, both the Japanese themselves and other gourmets around the world are not stopped by the chance to die while tasting fugu. It is noteworthy that in Japan, several species of fish from the Tetraodontidae family can understand under the name fugu.
BUFFET (from French fourchette - fork). An open table, a table a la buffet table, at which one does not sit, but near which one stands.
Table a la buffet is covered during mass receptions of a large number of people and, in terms of its composition, is cold table. On it, on a special side table, stacks of plates (one or two sizes), spoons and forks (sometimes knives) are placed.
Diners come up, take plates and one of the items of cutlery, most often a fork, and choose an appetizer they like on common dishes, after which they immediately move away from the table as far as possible so as not to interfere with others approaching and so that the buffet table is clearly visible from any points of the hall in which it is placed. This is also necessary for the service staff: the waiter, noticing from afar that a particular dish is empty, immediately comes up and removes it, replacing it with a new, full one.
FUZI (French fusil, literally: a personal weapon, a gun) - a narrow dagger with a rounded blade, made of the best hardened steel and with a comfortable, large wooden or bone handle. Entered until the 19th century. in a full ceremonial set of cook equipment and is still included in the uniform of ceremonial cooks commands(cm. Bush), performing at international culinary competitions, and is also present in the dress uniform of chefs of heads of state, the world's largest restaurants, recognized masters of national cuisines in Europe, heads of culinary societies and clubs. Practically served and serves for sharpening and dressing knives, especially trencher kitchen knives that require constant maintenance of a certain level of sharpness.
Thus, fusi was almost the main weapon of the cook, because without good, fast-cutting tools, successful and controversial work in the kitchen is impossible.
Because in the old days, in the army fusil(fusil) was also called a gun lock in artillery, then in the kitchen business this term was applied to the name not only of a cook's dagger, but also to designate lids from pans and cast iron (pots).
FUME (French fumer - smoke, smoke). French and international restaurant cuisine term for strong meat and fish broths, doubled and well-cooked, with a strong aroma.
Minced meat (filling) minced or chopped components such as meat, poultry and game meat, fish, vegetables, mushrooms, edible chestnuts, are mixed with sauce or cream for viscosity. Minced meat serves as a filling for casseroles, pates, jellied dishes, meat and poultry meat. Stuffing The whole product is stuffed - chicken, duck; goose, pumpkin, zucchini or fish (pike, carp). The internal cavity of these products is stuffed with minced meat from other products (vegetables, fruits, cereals) or from a part of the same product (meat, fish, poultry) mixed with spices. Fowl-midames is an Egyptian bean dish.
Recipe
250 g large white beans with 2 tbsp. l. soak red lentils in water for 12 hours. In the same water, bring to a boil and cook on low heat with the lid ajar for an hour and a half until completely soft. During the cooking process, the water should completely evaporate. In a bowl, mix 8 tbsp. l. olive oil with 2 tbsp. l. lemon juice and 1/2 tsp. salt. Add beans with lentils, mix with oil and mash with a fork until the beans completely absorb the sauce. Garnish with olives and sprinkle with parsley.
Fajitas a dish of baked meat, hot sauce and tortillas (Mexican cuisine). Feijoa is an evergreen branched shrub of the myrtle family. Homeland - South America. Feijoa fruits contain up to 12.5% sugar, up to 3.5% malic acid, vitamin C and essential oil. In terms of iodine content, feijoa surpasses all other plant and animal foods. Feijoa fruits have a pleasant smell and a sour-sweet taste. Sweet jams, compotes, tinctures, liqueurs, syrups, etc. are prepared from them. Fennel is a plant of the umbrella family, the fruits of which are used in cooking. The fruits, which have a pleasant smell and sweetish taste, are used to stimulate the appetite and improve digestion. Feta is a white brynza-type cheese (Greek cuisine). Violet is a herbaceous plant with purple (or yellow, white) flowers. A decoction of dried violet herb is used to make cocktails. Dough figurines dough products baked in special forms (originally mainly bread), which give the product one or another configuration, having a cult-religious purpose. For example, the Swiss Christmas figurine. Fiz is a sparkling, highly foaming drink that differs from collins in that any components can be used in its preparation. And instead of obligatory sparkling water - champagne. Fiz is served with protein or yolk, or with an egg. Ice at the same time takes no more than 1/2 glass. Physi is usually served with 2 straws. Physalis (lat. Physalis) rounded yellow-orange berries the size of a gooseberry inside a swollen cup - a "flashlight". Ripe berries are juicy, sweet and sour, with a strawberry flavor and aroma. It is recommended to eat it fresh. Fillet is the best, most tender and delicious part of meat of domestic animals, poultry, game and fish. Phyllophora is a crimson alga used in the food industry. Loin anatomically is a part of the carcass on both sides of the spine between the middle and rear thirds of the back. The meat is quite tender and suitable for the best meat dishes, such as langet. Dates are tall trees with very large, long leaves and brown, slightly wrinkled fruits with very sweet flesh. Widely used in cooking. For Arabs, dates even replace bread. Fiskeboller Danish fish dumplings.
Recipe
Grind 450 g cod fillet in a mixer and mix with 1 tsp. salt, 1 cup cream, 2 eggs and 2 tbsp. l. corn flour. Put this mass in the refrigerator for 2 hours. Bring 1 liter of beef broth to a boil. Throw minced fish in the form of dumplings into a moderately boiling broth with two spoons. Let's cook for 8-10 minutes. Remove from the broth with a slotted spoon and serve with horseradish sauce.
Pistachios (lat. Pistacia) are the fruits of the Mediterranean nut tree "real pistachio" - pistachio nuts with a light yellow hard shell, under which there is a green core covered with a purple shell. Fitz is a refreshing mixed low alcohol drink with lemon juice and ice. It necessarily includes mineral or simply sparkling water from a glass home siphon. Fitz in translation from English means "to hiss - to foam". They drink fitz from glasses of 200-250 ml through a straw. Fish and chips, fried fish and chips in sticks, is a typical English staple that in the United Kingdom can be bought at a diner in any backyard corner.
Recipe
Dip 4 fillets of sea fish alternately in a dough of 200 g of premium flour, 1 tsp. baking powder, 1 tsp. salt and 1/2 liter of water. Fry in plenty of hot oil. Serve with potato wedges fried in the same oil.
flaming (flaming)
- scorch, burn with flame;
- serve a dish soaked in alcohol, cognac or rum (or other alcohol-containing drink) and set on fire at the time of serving.
PHEASANT. A bird belonging to the chicken family. In ancient times, it was brought from Persia to Europe and spread to the territories of the countries that were part of the Roman Empire. Now it is found in the wild in Transcaucasia, the Caspian Sea, Central Asia, Kazakhstan and Kyrgyzstan, as well as in the Ussuri Territory, in Primorye in the Far East. In recent years, pheasants have been successfully bred in enclosures, on farms.
The pheasant belongs to the game, which is distinguished by high gastronomic qualities of its meat, combines the ease of cooking characteristic of all chickens with the aroma and taste of game, has the necessary fatness and therefore, unlike most game, does not need forcing And pickling. Pheasants are usually fried on baking sheets or in trays, poured over with the juice flowing from them, and also prepared stuffed (fruit and rice), dry grape wines are used, as well as calvados to mix with gravy.
Pheasant dishes belong to French, Georgian, Azerbaijani and Iranian cuisines as ceremonial dishes. In Uzbekistan and Tajikistan, pheasant meat, separated from bones and skin, is used in pilaf.
The Caucasian pheasant is considered the best in terms of its meat. It appears in trade during the season from October to mid-January.
Pheasant dishes are included in the nomenclature of the best restaurant dishes of international class: pheasant roast, pheasant breast (fillet), pheasant pate (it includes trimmings of meat from wings and legs, throat and liver).
FARFALLE. Italian pasta in the form of butterflies, bows.
GROUND MEAT(French farce). A term applied to any raw ground meat, whether it is warm-blooded or fish. Therefore, minced meat is distinguished, always naming it according to the type of animal whose meat is stuffed: minced pork, minced lamb, minced veal; minced poultry - chicken, goose, duck, quail, sparrow, partridge; minced fish, denoting, as it were, all varieties of fish, but in fact it is made only from partial and marine fish, since minced meat is never made from valuable fish species. The meat of crabs, crayfish, lobsters, lobsters, as well as squid, holothurians, sea cucumbers, never turns into minced meat, that is, it is not crushed raw, as this can lead to a sharp deterioration in the quality of the meat (it is subjected to heat treatment as a whole). It, like other types of meat, can be turned into minced meat after boiling, but in this case it is stipulated that we are talking about minced meat from boiled meat.
Minced meat is obtained mainly by passing the meat through a meat grinder. Moreover, it should always be indicated through which grill (especially in recipes for oriental dishes) meat is passed - large or small, or with a tube (for the thinnest minced meat). But minced meat can also be chopped, that is, it can be obtained without the help of a meat grinder.
Minced meat is not made from vegetables - they are either finely chopped if they are raw, or crushed if they are boiled, as a result of which it is no longer minced meat, but a thinner medium called puree .
Shredded vegetables, but then heat-treated, supplemented with spices or seasonings, form a group of food products that in the culinary practice of our kitchen and trade carry the conventional name “caviar” (for example, eggplant caviar, squash caviar), adopted by analogy with the degree of crushing of real , fish caviar.
FILLING. Cooking fillings and their use in dishes and products. Russian term corresponding to stuffing - mending. "Chinennyy" means stuffed. “Smoking mended”, “pumpkin mended” have been known since the 17th century.
Stuffing involves the presence of any whole, intact, with a closed shell food product (for example, a whole chicken, duck, goose, turkey or a whole pumpkin, zucchini, a whole fish - pike, carp). Its internal cavity is freed from natural filling (innards, seeds) and stuffed with some kind of filling prepared from other food materials (vegetables, fruits, grains) or from a part of the same food materials (meat, fish, poultry), but crushed and flavored with spices so that they differ in taste from the main food shell.
Stuffing can be full when only the outer shell of a particular product is used (for example, only the skin of a chicken or pike), and the meat of this bird or fish, turned into minced meat and mixed with other products - rice, dried fruits, beets, onions, etc. goes into the filling.
Stuffing can be ordinary, ordinary or natural when some natural cavity is simply filled with minced meat (for example, the stomach, abomasum of a cow, calf or sheep, or whole apples are placed instead of the insides of a duck, goose) and, therefore, preparatory operations for stuffing are reduced to a minimum, determined by the natural need to simply fill emptiness and thereby facilitate the heat treatment of the product.
Finally, stuffing can be partial when minced meat is introduced into one or another product as a side component, constituting a smaller part of this dish, or stuffing does not imply penetration of the main raw material to the entire depth.
So, for example, partially stuffed can be considered rolls, casseroles, zrazy, where minced meat makes up a narrow layer, barely noticeable externally, but in terms of taste it creates only a slight accent of the dish. Partial stuffing can also be considered the introduction of a small amount of stuffing from garlic and celery into a shallow cut of eggplant intended for salting.
Stuffing was extremely widely used and is still used in French cuisine, which in this respect had a huge impact on all Western European cuisine and especially on German. In the XVIII and XIX centuries. stuffing in French cuisine often turned into an end in itself, since almost all dishes were subjected to this technique to one degree or another. The very concept of culinary art was associated with the ability to stuff anything. From the end of the 19th century and especially in the 20th century. they began to appreciate an intact, natural product, and stuffing began to be identified with the desire to falsify a dish - therefore, both cooks and consumers began to avoid stuffed dishes.
In all national cuisines, however, natural stuffed dishes have been preserved and remain unchanged. It is they who today have become more and more associated with festive, solemn, traditional ones - therefore, goose stuffed with Antonovka, and turkey with potatoes and pickled cherries or plums, and chicken with rice and dried apricots remain an eternal monument to the best works of national culinary art and composition and are accepted both in Europe, and in the East as ceremonial dishes among different peoples.
BEANS(Greek (paaoki). A legume whose green pods and mature grains are used both in independent dishes (lobio, bean whipped cereals, mashed potatoes, canned food), and as additives in soups, vegetable side dishes, salads from boiled vegetables. Beans has a huge number of cultivars, each of which has a different color, and behind this external difference lies a significant difference in cooking time, which is of decisive importance when preparing bean dishes.
The first and basic rule for the preparation of bean dishes is therefore a strict distribution of beans by variety and color. Mixing and cooking different varieties together is extremely inconvenient and, moreover, it always negatively affects the quality of such dishes.
In general, beans are the most capricious and most difficult to cook legumes. But green beans, that is, unripe beans, cook quickly and well. More pressure cooker than other varieties, Bulgarian dwarf white beans, Ukrainian variegated, Mexican red and Cuban black beans. Dolgovarki - American large, white flageole, Ukrainian white (common).
Beans must first be soaked in very cold boiled water.(preferably in the cold in the refrigerator), and then boil it, otherwise (when soaked in raw water), it will become hard, glassy during cooking. In cold water (not boiled), beans can be soaked only if soft water is used, without salts, best distilled. Otherwise, salts penetrate into the beans during the soaking process and prevent them from being boiled, making them brittle and hard. Soaking beans in cold quality beer gives very good results. For the preparation of lobio, soaking is necessarily carried out in beer to give the beans a special taste characteristic of this dish.
The soaked beans should be started to boil in cold water so that the water barely covers its top, over a very low heat, without touching or interfering.
Due to the fact that beans of any kind are cooked longer than all other vegetables, longer than fish and meat, boiled beans are prepared even for soups separately, and only then, when the soup is ready, is it introduced.
In the same way, beans are prepared separately for vegetable cereals and side dishes, mixing it with other vegetables already in a ready-made, boiled form.
The beans are salted only after they are completely ready and even after the preparation of the bean dish is complete. So, for example, bean purees are salted only after beans have been pureed, and not after they have been cooked.
As a flavor accent, beans require onions, tomatoes, savory (especially the latter; it’s not for nothing that savory is called “bean spice” in a number of languages). Whipped bean puree well perceives oil - vegetable and butter.
FENUGREK. fenum greek, fenigrekova grass, fenugreek, greek hay, greek goat shamrock, greek opal, cocked hat, camel grass, ucho suneli (Georgian). An annual herbaceous plant of the legume family.
Homeland - Eastern Mediterranean, Asia Minor. Cultivated in the South Caucasus.
As a spice, dry fenugreek seeds of irregular shape, ribbed, almost cubic, are used. It is very difficult to grind these seeds without a machine, so fenugreek is usually sold only in powder form.
Fenugreek is added to the dough to add flavor to the bread, it is included as an obligatory component in all complex mixtures of spices - curry), in which it is 15-20%.
FENNEL. is a perennial herbaceous plant of the celery family (apiaceae).
It resembles dill in appearance, closer to anise in taste and aroma, but with a sweeter and more pleasant taste. Fennel is ordinary and vegetable, the latter has a fleshy trunk. It should be determined very carefully: it can be confused with other, poisonous umbrella!
The root is fusiform, slightly branching. The stem is erect, round, with inconspicuous grooves and a bluish bloom, strongly branched at the top, slightly ribbed, smooth, branching, with a bluish bloom, 2 m high. The leaves are bluish, dissected into long narrow, almost filiform segments, passing at the base into a grooved petiole. Flowers - complex umbrellas, small, yellow. The fruit is a two-seeded oblong, naked, brown-green, 6-10 mm long, 1.5-3 wide, 1-1.5 mm thick. Weight of 1000 seeds 5-6 g.
It is used in the production of liqueurs, confectionery - cookies, pies, puddings, fish dishes, sauces (for example, mayonnaise), soups, and sometimes compotes. Adds flavor to sauerkraut, canned vegetables and cold cuts.
Physalis(lat. Physalis). Rounded yellow-orange berries the size of a gooseberry inside a swollen cup - a "flashlight". Ripe berries are juicy, sweet and sour, with a strawberry flavor and aroma. It is recommended to eat it fresh.
FINOCCI (it. finocci)- boiled pieces of fennel stalk, fried in batter. A dish (or side dish) of Tuscan and later Austrian cuisine.
FILLET(French filet). A term that has a broad meaning, but usually refers to the finest, most tender, tastiest, and most expensive part of meat from domestic animals, poultry, game, and fish.
Pork, veal and beef fillets are called either tenderloin, or the part between the tenderloin and the hem (fillet in the narrow chef's sense).
In poultry and game birds, the fillet is considered to be the breast (two fillets), and in fish, the dorsal part.
Fillet, no matter how it is interpreted (both in a broad and narrow sense), always goes to the preparation of whole natural dishes - a piece (Chateaubriand steaks, tournedos, hot, roast beef, minions etc.).
When frying a real tenderloin in a pan, in no case should you beat the meat and you should try to fry very quickly, on each side for 2.5-3 minutes, to cover the entire piece with a uniform brown crust. In this case, it is necessary to fry in pre-heated oil, but in no case should oil be poured from above, as is done with some types of fried and oven meat dishes.
After a crust has formed over high heat (and no more than 6 minutes have passed since the start of frying), the pan with meat is removed from the heat and covered with a lid, allowing it to stand for 2 minutes. Only after that they salt, pepper and serve.
Thus, it takes 10 minutes to cook a fillet in a pan and 10-12 minutes to grill a loin (or tenderloin) of Chateaubriand steaks. Inside the meat remains in both cases pinkish, juicy, but without the taste and smell of raw meat.
PISTACHIO(lat. Pistacia). The fruits of the Mediterranean nut tree "real pistachio" are pistachio nuts with a light yellow hard shell, under which there is a green core covered with a purple shell.
FISH AND CHIP. Fried fish and chips in sticks is a typical English staple, which in the United Kingdom can be bought at a diner in any backyard corner.
flambé(from French flamber - singe). That is, burn with a flame. The term means such a final stage of cooking, when, in order to give the final taste and, to no lesser extent, for the corresponding solemn culinary and decorative effect, a dish already served on the table is doused with a small amount of alcohol or cognac and set on fire.
So, for example, they do with meat dishes from tenderloin, fillet, with some game dishes, especially from large birds - pheasants, francolins, bustards, and with some confectionery dishes, where not the culinary product itself is poured, but the dishes, or rather, its edge (alcohol or cognac is poured along the rim of the dishes, as if forming ring), so that the fire, as it were, covers the product for a moment, but does no harm to it (hot flambéed fruits).
Flambéing has always been the highest culinary chic, which could only be resorted to by highly qualified specialists, since this technique is very risky and requires a special skill, as well as high quality raw materials (cognacs of the best brands with an alcohol content above 40 ° or rum).
For flaming you need a spirit lamp and a special frying pan with a long handle. Alcohol is poured from the side, from the side with a shallow ladle, and the pan with the dish, preheated, rotates over the spirit lamp so that the flame from the spirit lamp passes to the edges of the pan. If the flame rises too high, then it is immediately extinguished by closing the dish with a lid, which is included in the flambé kit and provides a snug fit to the pan and instantaneous extinction of the flame.
In general, in order to avoid any surprises, even professional chefs first check in the kitchen how the given liquid chosen for flambing behaves in a given dish, and how the spirit stove works.
FLANS(French flan). One of the types of cakes, widespread in the 11th and 19th centuries. in French and Western European cuisine and also used in Russia, especially in the middle of the 19th century.
Its essence is as follows: from sweet sugar dough or from brioche(testa brioche) and soluble, used for making babok, is baked in the form of something like a base, which is called a flan. To do this, the form, greased with oil, is filled with dough up to half and baked so that it rises to the edges of the form. In this case, the middle of the form, due to the lack of dough, swells with a bubble and a cavity forms under it.
It is this “bubble” that is cut off, the cavity expands even more and is trimmed with a knife, and the remaining flan is like a dough cylinder with a bottom (sometimes the bottom is cleaned from the dough if it burns, and the flan turns into a cylinder). This cylinder is smeared from the inside with marmalade and garnished with various confectionery garnishes: apricots with custard, glazed fruits, apples with rice, meringues.
Sometimes all this is smeared on top with cream, icing and tinted in the oven for 2-3 minutes, and sometimes the flans are filled in cold - ice cream, marmalade, jelly, maceduans, citronates.
FLAKI(Polish flaki - offal). Polish national dish, which is based on scars (rumen is the first, largest section of the stomach of ruminants).
Cooking
For flasks, the scars are thoroughly cleaned, scraped, washed in cold and warm water, boiled two or three times, the water is drained again and boiled again, cleaned again, scraped, and only after this preliminary treatment is boiled for at least 5 hours. This is the key to getting a delicious dish from the scars.
At the same time, the scars are not boiled in water, but in a previously prepared bone broth, and by the end of cooking, vegetables are placed in the thickened broth, which should be cooked by the time the scars are fully cooked.
Exactly the same number of vegetables (carrots, rutabaga, celery), cut into strips, are fried in oil and stewed until soft, thickening this stewing with butter-flour sauce, and then spreading it slightly with bone broth. Next, both parts of the vegetables (boiled and stewed) are combined, and completely boiled scars are cut into long narrow strips and boiled in broth for another 30 minutes, after which they are garnished with a mixture of vegetables.
Only after that the flasks are salted, peppered and served together with spices (red pepper, marjoram), which are used in flasks to taste. At the same time, grated spicy cheese is served with the flasks - green or a type of cheese.
Thus, the flasks, in the end, are like a second boiled or half-stewed dish, along with a liquid of a thick soupy consistency. Sometimes this broth is boiled down to evaporation or drained if, due to poor pre-treatment of scars, it has any side odor.
The more carefully the flasks are processed, the tastier they are.
FUND(French fond - base, base). The chef's professional name for the main sauces, on the basis of which a number of others are prepared. In French cuisine, fondant is a gravy obtained by frying meat or fish from a mixture of animal juice and oil and remaining in the pan after frying.
In the household, these residues are small and are not disposed of, but cleaned off. In restaurant cuisine, they are the basis for the preparation of various sauces. Flour, water are usually added to them and boiled. This basic composition is called the "fund". Giving it spices, salt, seasoning with tomato paste, sour cream, eggs and cream, you get almost any sauce.
FONDAN(fr. fondant - melting). Confectionery name for a candy molten mass. Sugar of the 11th test (see. sugar), before caramel. The fondant is cast in plaster or talc-starch molds, in special low flat boxes. This term is often found in confectionery recipes dating back to the 19th and first half of the 20th centuries.
FONDUE(French fondu - melted). The main and practically the only national dish of the Swiss. For its preparation, special heat-resistant dishes are used, fixed over an alcohol lamp, as well as long forks with wooden handles (so as not to heat up).
The principle of fondue, that is, cooking right there, at the table, and not in advance in the kitchen, some kind of pressure cooker dish by the diners themselves, is not at all something inherent only in Swiss national cuisine. It has been used for centuries and is still used in Chinese cuisine (for example, in a vessel like a samovar, boiling broth is served on the table, to which guests of their choice add instant condiments placed right there on the table (crab meat, bamboo sprouts, spinach, fish fillet, spices, etc.) and cook them in a brazier shaped like a box filled with coals).
But as a combination of cheese boiled in grape wine, fondue is undoubtedly a completely original culinary invention of the Swiss.
FONTINA. Italian cheese with 45% fat in dry matter. It has a slightly sweet, spicy taste. In Italy, hot dishes are prepared from it, but it is also good as a table cheese for cheese platter.
TROUT. Fish of the salmon family, lives in the clear water of mountain rivers, in flowing reservoirs with a fast undercurrent. It is used in Western European and Transcaucasian cuisines. The peculiarity of culinary processing of trout is as follows: it is boiled in wine or a mixture of water (broth) with grape wine; it is stuffed, unlike other fish, with seasonings unusual for fish - nuts, fruits, sour juices (pomegranate, lemon). When boiling trout in Armenian cuisine, alum is also used.
FORMS. A general name for auxiliary kitchen and pastry devices that facilitate the standardization of the appearance of culinary products. Forms are usually made of tin (black or white), aluminum, as well as ceramics and heat-resistant glass. More recently molds have been coated with new synthetic materials to make them easier to clean.
Forms are divided according to their purpose and design into several types.
1. Notches, with the help of which a certain external shape is given to small dough products (biscuits), pieces of vegetables intended for canapés, bread - before they are cooked, in cold form.
2. Forms without a bottom and representing only walls that limit a certain product at the time of baking. Such forms are used in baking casseroles, minced meat, charlotte, curd products, which have significant moisture in their raw form. The absence of a bottom allows this excess moisture to evaporate, rather than turning it into a boiling liquid, which can spoil the appearance and taste of the product.
3. Baking molds with a removable bottom for baking Easter cakes, cakes, muffins.
4 baking molds with a bottom, usually in the form of an inverted shear cone, from which the product is removed by tilting them. Designed for baking babok, bab, savory, drachen, dessert omelettes, air pies, etc.
5. Curly shapes- in the form of various kinds of plates, trays. Designed for aspic, jellies, dense jelly, maceduans, blancmange, mincemeat.
Baking forms before placing dough in them are usually lubricated from the inside with butter, and then dusted with flour or breadcrumbs. Sometimes the bottom of such forms and the edges (walls) are lined with oiled paper, on which the dough is then poured.
Forms for jelly are not lubricated by anything, but for better extraction of dishes from them, after being removed from the refrigerator, they are immediately placed for a moment in a plate of hot water - this makes it possible to remove the filled product without damage.
FORSHMAK. A cold dish typical of Jewish cuisine It is a minced herring pate prepared without heat treatment.
FRAPPING(from fr. frarrer). An international culinary term meaning "to cool a particular dish, food or drink in order to achieve an improvement in its taste before eating."
Some confectionery pastry products are also frapped before they are placed in the oven to increase their airiness and improve the taste.
FRI(fr. frit - fried). A slang restaurant term, sometimes adopted in modern domestic cuisine to refer to meat and fish fried dishes on the menu, where the meat has a strong breading (sometimes quite thick, double). Typically, such dishes are deep-fried, which is probably due to the reduction in everyday speech of the word "deep-fried" and this illiterate term occurred.
FRIGERY. The name of kebabs and similar dishes in Romanian cuisine.
MEATBALLS(French fricadelle, from Italian). Minced meat and fish products of small sizes (usually with a cherry or walnut), which are used in soups in boiled, fried, stewed form. Meatballs cook quickly, in a few minutes, and are therefore convenient, especially in soup dishes. Together with minced meat and fish, other food products can be mixed with them - flour, cereals (most often rice), herbs (dill, parsley, celery), spices (pepper), onion, garlic, etc.
FRICANDO(French fricandeaux). The name of dishes prepared from the back of veal, most often from the sek, which is baked whole in the oven. Cooking frikando is divided into two stages. In the first one, the veal cut, as it is, is stuffed, wrapped in a saucepan with vegetables and herbs, broth and oil are poured in and, having boiled on the stove, put in the oven for an hour under the lid. The second stage of preparation is that the semi-finished or actually finished fricando is taken out of the oven, trimmed, cleaned from above from fat, films, bumps, veins and glazed, covered with some kind of food casing, and then placed open in the oven for tinting.
Frikando is served, like all dishes from the back, cut into portions, but put together, with vegetable side dishes, sauces.
FRICASSEE(fr. fricassee). A dish of young, tender meat (usually veal and chicken) cooked with bones. Chickens are divided into quarters or halves, depending on size. Fricassee is first fried in oil with sauce in a pan or in a pot, and then brought to full readiness in a thick sauce, lyated eggs. Thus, the dish turns out not fried, not boiled, but not stewed, but something in between. This is what gives it its own name - fricassee.
FRYING(fr. friture). The name of the cooking fat and at the same time the cooking technique in which this fat is used. Deep frying is usually melted interior lard, sometimes with the addition of vegetable oil, placed in a special deep dish - a deep fryer, resembling a tureen, but without a stand-leg, and brought to a state of quiet boiling by overheating.
Deep-frying is always pre-filtered before anything is fried in it. After frying, it is filtered again and used repeatedly. Therefore, the minimum dose of deep fat is 1 kg of fat or 1 liter of melted fat. When deep-fried, the food product or product is lowered into it as a whole, until completely immersed - either with a special spoon or on a special grid, and frying usually takes 1-2 minutes, and sometimes less.
Deep-fried products have a smooth, properly fried surface, a beautiful “golden” appearance, which is why deep-frying is used mainly in restaurant cuisine.
FOIE GRAS. Goose or duck liver, which is artificially increased by fattening.
As soon as the bird is slaughtered, the liver is dipped in milk and honey, which not only adds extra volume, but also an incomparable taste. Today the birds are fattened with corn grains, each liver should weigh from 700 to 900 g for geese (record 2 kg), 300-400 g for ducks. Goose foie gras from Toulouse, ivory, airy; from Strasbourg - pinkish and harder.
France imports foie gras from Austria, Czechoslovakia, Hungary, Israel and Luxembourg as demand far exceeds supply. The famous restaurant critic Charles Gerard wrote: “A goose is nothing, but a man turned it into an instrument for bearing an excellent product, into a “living house” where a magnificent gastronomic fruit ripens.”
In France, foie gras is offered in four varieties: Raw (foie gras cru): in great demand at the end of the year at Christmas, it is cut into slices, it is smooth and round, whitish (if yellowish, then there is a chance that it will crumble). Its preparation is a very delicate process. Fresh (foie gras frais) is sold ready-made in grocery stores, usually in pots, it is stored for a maximum of a week in the refrigerator. Semi-finished foie gras pasteurized. Stored in the refrigerator in jars for three months if already opened. Preserves the taste of fresh foie gras, its production is regulated by strict regulations. Should not release fat. Sometimes contains truffles, at least 3%. Canned (foie gras de conserve). It is sterilized and preserved in its own juice, stored for years in a dry, cool and dark place, and therefore it becomes better, like wine. Fat content - 700 calories per 100 g.
Goose or duck foie gras is an undeniable delicacy, but the types of serving change according to culinary fashion. At one time, foie gras was served at the end of dinner. Then it was accompanied by truffles and aspic, but many now consider such a serving to be oversaturated, so they prefer to serve it with sour and slightly toasted farm bread, rather than with ordinary toast. The latest fashion is to serve foie gras with green onions, pumpkin and scallops.
BUFFET(from French fourchette - fork). An open table, a table a la buffet table, at which one does not sit, but near which one stands.
Table a la buffet is covered during mass receptions of a large number of people and, in terms of its composition, is cold table. On it, on a special side table, stacks of plates (one or two sizes), spoons and forks (sometimes knives) are placed.
Diners come up, take plates and one of the items of cutlery, most often a fork, and choose an appetizer they like on common dishes, after which they immediately move away from the table as far as possible so as not to interfere with others approaching and so that the buffet table is clearly visible from any points of the hall in which it is placed. This is also necessary for the service staff: the waiter, noticing from afar that a particular dish is empty, immediately comes up and removes it, replacing it with a new, full one.
FUZI(French fusil, literally: a personal weapon, a gun) - a narrow dagger with a rounded blade, made of the best hardened steel and with a comfortable, large wooden or bone handle. Entered until the 19th century. in a full ceremonial set of cook equipment and is still included in the uniform of ceremonial cooks commands(cm. Bush), performing at international culinary competitions, and is also present in the dress uniform of chefs of heads of state, the world's largest restaurants, recognized masters of national cuisines in Europe, heads of culinary societies and clubs. Practically served and serves for sharpening and dressing knives, especially trencher kitchen knives that require constant maintenance of a certain level of sharpness.
Thus, fusi was almost the main weapon of the cook, because without good, fast-cutting tools, successful and controversial work in the kitchen is impossible.
Because in the old days, in the army fusil(fusil) was also called a gun lock in artillery, then in the kitchen business this term was applied to the name not only of a cook's dagger, but also to designate lids from pans and cast iron (pots).
FUME(French fumer - smoke, smoke). French and international restaurant cuisine term for strong meat and fish broths, doubled and well-cooked, with a strong aroma.
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