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20 Cards in this Set

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Farci
french for stuffed
Feuilletée
a square, rectangular, or diamond shaped puff pastry box that can be filled with a sweet or savory mixture
Fleuron
a half moon shape of puff pastry used to garnish entrées
Focaccia
Italian flat bread leavened with yeast and flavored with olive oil and herbs ; traditionally made with potato flour
Foie
french for liver
Foie Gras
the enlarged liver of a duck or goose
Fond lié
thickened deglazed pan juices
Fondant
a sweet thick opaque sugar paste commonly used for glazing pastries or making candies
Fougasse
a rectangular, ladder-shaped bread from the south of France.
Framboise
french for raspberries
Frangipane
an almond flavored pastry cream used in the preparation of various desserts and cake ; also known as frangipane cream. In classic French cookery, a pastry dough similar to pate a choux
French Meringue
a mixture of stiffly beaten egg whites and granulated sugar, depending on its intended use, it may be soft or hard. Also called common meringue
Fricassé
a french stew in which the meat is cooked in fat but not browned before the liquid is added
Fritter
a small sweet or savory, deep fried cake made by either combining chopped foods with a thick batter or dipping the food into the batter
Froid
french for cold
Fromage
french for cheese
Fruits de Mer
french for fruits of the sea and used in reference to seafood
Fruit Torte
a layer cake topped with a decorative arrangement of fruit
Fumé
french for smoked
Fumet
a concentrated stock usually made from fish bones and/or shellfish shells and vegetables