Cooking Terms
F thru O

Fondue: A dish made of cheese, eggs, etc. usually prepared for dipping.

Fritters: Vegetable or fish covered with butter or breading then fried in deep fat.

Frosting: Traditionally a sugar that has been cooked and used to cover cakes and other foods.

Giblets: The liver, gizzard or heart of poultry.

Hors d' Ouvres: Tart, salty or crisp foods served as appetizers.

Infusion: Liquid taken from tea, herbs, or coffee.

Julienne: To cut into match like sticks.

Macedoine: A mixture of fruits or vegetables.

Marinate: To let foods stand in an acidic mixture usually of oil and vinegar and often flavored with spices and herbs.

Mince: To cut foods in very fine pieces.

Mix: To combine in any way that distributes all ingredients evenly.

Terms A to B - Terms C to E - Terms P to Z

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