Dishes with names in f. Culinary terms, dishes and products 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. Nowadays, it is found in the wild in the Transcaucasia, the Caspian region, in Central Asia, Kazakhstan and Kyrgyzstan, as well as in the Ussuriysk Territory, in Primorye in the Far East. In recent years, pheasants have been successfully bred in open-air cages and farms.
The pheasant belongs to the game that is distinguished by the high gastronomic qualities of its meat, combines the lightness characteristic of all chicken with the aroma and taste of game, has the necessary fatness and therefore, unlike most game, does not need stuffingand pickling... Pheasants are usually fried on baking sheets or in trays, sprinkled with juice flowing from them, and they are also prepared stuffed (fruits and rice), dry grape wines are used, as well as Calvados for a mixture with gravy.
Pheasant dishes belong to the 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 best meat is the Caucasian pheasant. Appears in trade during the season from October to mid-January.
Pheasant dishes are included in the nomenclature of the best international restaurant dishes: pheasant roast, pheasant breast (fillet), pheasant pate (it includes meat trimmings from the wings and legs, throat and liver).
FARFALLE. Italian pasta in the form of butterflies, bows.
FARSH(fr. farce). A term used to refer to all raw ground meat, regardless of whether it belongs to warm-blooded animals or fish. Therefore, they distinguish minced meat, always calling it according to the type of animal whose meat is stuffed: minced pork, minced lamb, minced veal; minced poultry - chicken, goose, duck, quail, passerine, partridge; minced fish, denoting, as it were, all types of fish, but in fact it is made only from small and sea fish, since minced meat is never made from valuable species of fish. The meat of crabs, crayfish, lobsters, lobsters, as well as squid, sea cucumbers, trepangs never turns into minced meat, that is, it is not crushed raw, as this can lead to a sharp deterioration in the quality of meat (it is cooked 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 grate (especially in recipes for oriental cuisine) meat is passed - large or small, or with a pipe (for the thinnest minced meat). But minced meat can 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 chopped finely if they are raw, or pounded if they are boiled, as a result of which not minced meat is obtained, but a thinner medium called puree .
Chopped vegetables, but then heat-treated, supplemented with spices or seasonings, form a group of food products that are conventionally called "caviar" in the culinary practice of our cuisine and trade (for example, eggplant caviar, squash caviar), adopted by analogy with the degree of grinding of this , fish caviar.
STUFFING.Preparation fillings and their use in dishes and products. The Russian term for stuffing is mending... "Chinny" means stuffed. “Smoking repaired”, “repaired pumpkin” have been known since the 17th century.
Stuffing assumes the presence of a whole, intact, with a closed food product shell (for example, a whole chicken, duck, goose, turkey or whole pumpkin, zucchini, whole fish - pike, carp). Its internal cavity is freed from natural filling (viscera, seeds) and is filled with any filling made from other food materials (vegetables, fruits, grains) or from part of the same food materials (meat, fish, poultry), but crushed and flavored with spices so that they taste different from the main food shell.
Stuffing can be complete,when only the outer shell of this or that product is used (for example, only the skin of a chicken or pike), and the meat of this poultry or fish is used in the filling, turned into minced meat and mixed with other products - rice, dried fruits, beets, onions, etc.
Stuffing can be ordinary, ordinaryor natural, when minced meat simply fills some natural cavity (for example, the stomach, abomasum of a cow, calf or sheep, or instead of the guts of a duck, whole apples are placed on a goose) and, therefore, preparatory operations for stuffing are minimized, determined by the natural need to just fill void and thus facilitate the heat treatment of the product.
Finally, stuffing can be partial, when minced meat is introduced into this or that product as a side component that makes up a smaller part of a given dish, or stuffing does not imply the penetration of the main raw material to the full depth.
So, for example, partially stuffed can be considered rolls, casseroles, zrazy , where minced meat makes up a narrow layer, barely noticeable externally, and in terms of taste, it creates only a slight accent of the dish. Partial stuffing can also include the introduction of a small amount of garlic and celery filling into a shallow cut of the eggplant intended for salting.
Stuffing was extremely widely used and is still used in French cuisine, which in this respect had a huge influence 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 the art of cooking was associated with the ability to stuff anything. Since the end of the XIX century. and especially in the XX century. They began to appreciate the intact, natural product, and stuffing began to be identified with the desire to falsify the dish - therefore, both chefs and consumers began to avoid stuffed dishes.
In all national cuisines, however, natural stuffed dishes have been preserved and preserved unchanged. It is they who today have become increasingly associated with festive, solemn, traditional - therefore, a goose stuffed with Antonovka, a turkey with potatoes and pickled cherries or plums, and a chicken with rice and dried apricots remain an eternal monument of the best works of national culinary art and composition and are accepted both in Europe and the East as ceremonial dishes for different nations.
BEANS(Greek (paaoki). A leguminous plant, green pods of which and mature grains are used both in independent dishes (lobio, bean whipped cereals, mashed potatoes, canned food), and as additives in soups, vegetable garnishes, salads from boiled vegetables. has a huge number of cultivars, each of which is different in color, and behind this external difference lies a significant difference in cooking time, which is of decisive importance in the preparation of bean dishes.
The first and basic rule for preparing 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 the most difficult to cook beans. But green beans, that is, unripe beans, are cooked quickly and well. More pressure cookers than other varieties, Bulgarian dwarf white beans, Ukrainian variegated, Mexican red, and Cuban black beans. Dolgovarki - American large, white flag, Ukrainian white (ordinary).
Beans must be pre-soaked in very cold boiled water (better in the cold in the refrigerator), and then boil, otherwise (when soaked in raw water), it will become hard, glassy during cooking. You can soak beans in cold water (not boiled) only if you use soft water, without salts, distilled best of all. Otherwise, salts penetrate into the beans during the soaking process and prevent them from boiling, make them brittle and hard. Very good results are obtained by soaking beans in cold quality beer. To prepare lobio, soaking is necessarily carried out in beer to give the beans a special taste characteristic of this dish.
Soaked beans should be boiled in cold water so that the water barely covers the top, over 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, they are introduced.
In the same way, beans are prepared separately for vegetable cereals and side dishes, mixing them with other vegetables in a ready-made, boiled form.
The beans are salted only after it is fully cooked and even after the complete preparation of the bean dish. So, for example, mashed beans are salted only after the beans are puréed, and not after the end of their boiling.
As a flavoring accent, beans require onions, tomatoes, savory (especially the latter; it is not for nothing that savory is called "bean spice" in a number of languages). Whipped bean puree accepts oil well - vegetable and butter.
FENUGREK. fenum greek, fenigrekova grass, fenugreek, greek hay, greek goat shamrock, greek nymph, cocked hat, camel grass, utskho suneli (cargo). An annual herb of the legume family.
Homeland - Eastern Mediterranean, Asia Minor. Cultivated in South Transcaucasia.
As a spice, dry fenugreek seeds of irregular shape, ribbed, almost cubic are used. It is very difficult to grind these seeds into powder without a machine, so fenugreek usually only goes on sale in powder form.
Fenugreek is added to the dough to add aroma to the bread, it is included as an obligatory component in all complex spice mixtures - curry), in which it is 15-20%.
FENNEL. - a perennial herb of the celery family (apiaceae).
In appearance it resembles dill, in taste and aroma it is closer to anise, but with a sweeter and more pleasant taste. Fennel is common and vegetable, the latter has a fleshy trunk. It should be determined very carefully: it can be confused with other, poisonous umbrella!
Fusiform root, little branching. The stem is erect, round, with inconspicuous grooves and bluish bloom, strongly branched above, slightly ribbed, smooth, branching, with a bluish bloom, 2 m high. The leaves are glaucous, dissected into long narrow, almost filiform lobules, passing at the base into a grooved petiole. Flowers - compound umbrellas, small, yellow. The fruit is an oblong-shaped, glabrous, brownish-green two-seed, 6-10 mm long, 1.5-3 wide, 1-1.5 mm thick. The mass of 1000 seeds is 5-6 g.
It is used in the production of liqueurs, confectionery - cookies, pies, puddings, for preparing fish dishes, sauces (for example, mayonnaise), soups, and sometimes compotes. Adds aroma to sauerkraut, canned vegetables and cold cuts.
PHIZALIS (lat. Physalis). Rounded yellow-orange berries the size of a gooseberry 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 (Italian finocci) - boiled pieces of fennel stalk, fried in batter. A dish (or side dish) of Tuscan and later Austrian cuisine.
FILLET (fr.filet). A term that has a broad meaning, but which usually denotes the best, most tender and tasty and most expensive part of meat from domestic animals, poultry, game and fish.
In pork, veal and beef, fillets are called either clipping, or the part between the tenderloin and the edge (fillet in the narrow chef's sense).
In poultry and game birds, fillet is considered to be the breast (two fillets), and in fish - the back.
Fillet, no matter how it is interpreted (both in a broad and in a narrow sense), always goes to the preparation of whole natural dishes - in a piece (Chateaubriand steaks, tournedos, roast, roast beef, minions etc.).
When frying a real fillet-tenderloin in a pan, you must never beat off the meat and you must 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 pour oil on top, as is done with some types of fried and brass meat dishes.
After the crust has formed over high heat (and no more than 6 minutes have passed since the beginning of frying), remove the pan with meat from heat and cover with a lid, letting it stand for 2 minutes. Only then are they salted, pepper and served.
Thus, it takes 10 minutes to cook fillets in a pan and 10-12 minutes to grill from the loin (or tenderloin) of Chateaubriand steaks. Inside, the meat remains in both cases pinkish, juicy, but without the taste and smell of raw meat.
PISTACHI (lat.Pistacia). The fruits of the Mediterranean walnut tree "true pistachio" are pistachio nuts with a light yellow hard shell, under which there is a green kernel covered with a purple shell.
FISH AND CHIPE.Fried fish and chips with chips is a characteristic English product that can be bought in the United Kingdom at a diner in any bear's corner.
FLAMBATE (from the French flamber - to singe). That is, burn it with a flame. The term means such a final stage of cooking, when, to give the final taste and not less for the corresponding solemn culinary and decorative effect, a dish already served on the table is poured with a small amount of alcohol or brandy and set on fire.
This, for example, is done with meat dishes from tenderloin, fillet , with some dishes from game, especially from large poultry - pheasants, turachi, 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 seems to cover the product for a moment, but does not harm it (hot flambéed fruits).
Flambling has always been the highest culinary chic, which only highly qualified specialists could resort to, 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, heated beforehand, rotates over the spirit lamp so that the flame from the spirit lamp goes to the edges of the pan. If the flame rises too high, then it is immediately extinguished by covering the dish with the lid that is included in the flambing kit and ensures a snug fit to the pan and instantaneous extinction of the flame.
In general, in order to avoid any surprises, even professional chefs pre-check in the kitchen how this liquid, chosen for flaming, behaves in this dish, and how the spirit lamp works.
FLANS (fr. flan). One of the types of cake preparation, widespread in the 16th 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 butter sugar dough or from brioche(brioche dough) and solution, used to prepare the pasterns, is baked into a kind of base, which is called flan. For this, a greased form is filled with dough to half and baked so that it rises to the edges of the form. In this case, the middle of the mold, due to the lack of dough, is blown up by 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 lubricated 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, glaze and tinted in the oven for 2-3 minutes, and sometimes flans are filled in a cold way - ice cream, marmalades, jellies, maceduanes, citronates.
FLAKES(Polish flaki - tripe). A Polish national dish based on scars (the scar is the first, largest section of the stomach of ruminants).
Preparation
For flask, the scars are thoroughly cleaned, scraped, washed in cold and warm water, allowed to boil two or three times, the water is again drained and allowed to boil 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.
In this case, 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 completely ready.
Exactly the same amount of vegetables (carrots, rutabagas, celery), cut into strips, are fried in oil and stewed until soft, thickening this stewing with butter-flour sauce, and then spreading slightly with bone broth. Next, both parts of 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 flask is salted, pepper and served along with spices (red pepper, marjoram), which are used in flask to taste. At the same time, grated hot cheese - green or feta cheese type is served to the flask.
Thus, flaks ultimately represent a kind of second boiled or semi-stewed dish together with a liquid of a thick soup consistency. Sometimes this broth is boiled before evaporation or drained if it has any side odor due to inaccurate pretreatment of the scars.
The more carefully the flakes 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, foundation is a gravy made from a mixture of animal juice and oil when meat or fish is fried, and which remains 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 making different 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 molten candy mass. Sugar 11th sample (see. sugar), before caramel. Fondant is cast into plaster or talc-starch molds, into special low flat boxes. This term is often found in pastry recipes dating back to the 19th and first half of the 20th centuries.
FONDUE (French fondu - fused). 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, of some kind of pressure cooker 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 quick-cooking dressings placed right there on the table (crab meat, bamboo sprouts, spinach, fish fillets, spices, etc.) and cook them in a brazier shaped like a box filled with coals).
But as a combination of cheese brewed 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, piquant taste. In Italy, hot dishes are prepared from it, but it is also good as a table cheese for a cheese platter.
TROUT.Fish of the salmon family, lives in clear water of mountain rivers, in flowing water bodies with fast underwater currents. Used in Western European and Transcaucasian cuisines. The peculiarity of culinary processing of trout is as follows: it is cooked in wine or a mixture of water (broth) with grape wine; it is stuffed, unlike other fish, with spices unusual for fish - nuts, fruits, sour juices (pomegranate, lemon). When boiling trout in Armenian cuisine, alum is also used.
FORMS.A general term for auxiliary kitchen and pastry devices that facilitate the standardization of the appearance of culinary products. Molds are usually made of tin (black or white), aluminum, as well as ceramics and heat-resistant glass. Recently, molds are increasingly being coated with new synthetic materials that 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 canapes, bread - before they are heat-treated, in a cold form.
2. Forms without a bottomand representing only walls that delimit a certain product at the time of baking. Such forms are used in baking casseroles, minced meat, charlottes, curd products that have significant raw moisture. The absence of a bottom encourages the evaporation of this excess moisture rather than turning it into a boiling liquid that can ruin the appearance and taste of the product.
3. Baking tins with removable bottomfor baking Easter cakes, cakes, muffins.
4 Baking tins with bottom,usually in the form of an overturned cut cone, from which the product is taken out by overturning them. Designed for baking attendants, women, malting, fights, dessert omelets, air pies, etc.
5. Shapes curly - in the form of various kinds of plates, trays. Designed for jellies, jellies, dense jelly, maceduanes, blancmange, forshmak.
Baking tins are usually greased on the inside with butter before placing the dough in them, and then dusty with flour or bread crumbs. Sometimes the bottom of such forms and the edges (walls) are lined with oiled paper, onto which the dough is then poured.
The jelly molds are not smeared with anything, but for better extraction of dishes from them, after removing them from the refrigerator, they are immediately placed for a moment in a plate with hot water - this makes it possible to remove the filled product without damage.
FORSHMAK.Cold dish typical for Jewish cuisine It is a herring mince pate, cooked without heat treatment.
FRAPPIE (from fr.farrer). An international chef's term meaning "to cool a particular dish, food or drink in order to achieve an improvement in its taste before eating."
Some confectionery products are also frapped before being put in the oven to increase their airiness and improve their taste.
FRI(fr. frit - fried). A slang term restaurant term, sometimes adopted in modern domestic cuisine to designate fried meat and fish dishes in the menu, where the meat has a strong breading (sometimes quite thick, double). Usually, such dishes are deep-fried, which is probably due to the reduction in everyday speech of the word "deep fat" and this illiterate term occurred.
FRIGERUI.The name of barbecue and similar dishes in Romanian cuisine.
Meatballs(fr.fricadelle, from Italian). Products made from minced meat and fish of small sizes (usually with cherries or walnuts), which are used in soups in a 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 (peppers), onions, garlic, etc.
FRICANDO(fr.fricandeau). The name of the dishes prepared from the back of the veal, most often from the chip, which is baked whole in the oven. Cooking frikando falls into two stages. In the first, the veal cut, as it is, is stuffed, covered with vegetables and herbs in a saucepan, broth and oil are added and, 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 frikando is taken out of the oven, trimmed, cleaned from above from fat, films, irregularities, veins and glazed, covering with some kind of food casing, and then put 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. Chicks are divided into quarters or halves, depending on the size. Fricassee is first fried in oil with sauce in a pan or in a kettle, and then brought to full readiness in a thick sauce, liatedeggs. Thus, the dish turns out to be neither fried nor boiled, but also not stewed, but something average. 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 method in which this fat is used. Deep fat 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 support leg, and brought to a quiet boil by overheating.
Deep fat is always pre-strained before frying anything in it. After frying, it is filtered again and reused. Therefore, the minimum dose of deep fat is 1 kg of lard or 1 liter of melted fat. When deep-fried, the food item or product is lowered into it as a whole, until it is 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 and a beautiful “golden” appearance, which is why deep-fried products are mainly used 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 immersed in milk and honey, which not only adds volume, but also an unparalleled taste. Today the bird is fed with corn grains, each liver must 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: "The goose is nothing, but man turned it into a tool 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): there is a great demand for it 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 possibility 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, and is stored for a maximum of a week in the refrigerator. Pasteurized semi-finished foie gras. Keeps in the refrigerator in jars for three months if it has already been opened. It retains the taste of fresh foie gras, its production is regulated by strict regulations. Should not secrete fat. Sometimes it 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 indisputable delicacy, but serving styles change with culinary fad. At one time, foie gras was served at the end of dinner. Then she was accompanied by truffles and aspic, but many now consider such a serving oversaturated, so they prefer to serve it with sour and slightly toasted farm bread rather than with ordinary toast. The newest 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 they do not sit, but near which they stand.
A la buffet table is covered during mass receptions of a large number of people and, by its composition of products, 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 cutlery items, most often a fork, and choose the 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' approach and so that the buffet table is clearly visible from any points of the hall in which it is staged. This is also necessary for the service staff: the waiter, noticing from a distance that a particular dish has been emptied, immediately comes up and removes it, replacing it with a new, full one.
FUSI(fr. fusil, literally: personal weapon, gun) - a narrow dagger with a rounded canvas, made of the best hardened steel and with a comfortable, large wooden or bone handle. It entered until the 19th century. in the full ceremonial set of equipment for the cook and is still included in the uniform of the ceremonial cooks teams (cm. boucher), performing at international culinary competitions, and is also present in the ceremonial uniforms of chefs of heads of state, the world's largest restaurants, recognized masters of national cuisines in Europe, heads of cooking societies and clubs. Practically served and serves for sharpening and straightening knives, especially trenching kitchen knives, which require constant maintenance of a certain level of sharpness.
Thus, the fuzy was almost the main weapon of the cook, for without good, fast-cutting tools, successful and arguing work in the kitchen is impossible.
Since in the old days, in the army fusil (fusil) was also called a gun lock in artillery, then in the kitchen this term was applied to the name not only of a chef's dagger, but also to designate lids from pans and cast-iron pots (pots).
FUME(fr. fumer - smoke, smoke). French and international restaurant cuisine term for strong meat and fish broths, double and well cooked, with a strong aroma.
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Culinary terms starting with the letter F
Frappy (from fr.farrer)
An international chef's term meaning "to cool a particular dish, food or drink in order to achieve an improvement in its taste before eating." Some confectionery products are also frapped before being put in the oven to increase their airiness and improve their taste.Fries (fr. Frit - fried)
A slang term restaurant term, sometimes adopted in modern domestic cuisine to designate fried meat and fish dishes in the menu, where the meat has a strong breading (sometimes quite thick, double). Usually, such dishes are deep-fried (see), which is probably due to the reduction in everyday speech of the word "deep fat" and this illiteracy occurredMeatballs (fr.fricadelle, from Italian)
Products from minced meat and fish (see) small sizes (usually with cherries or walnuts), 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 -Fricando (fr.fricandeau)
The name of the dishes prepared from the back of the veal, most often from the section, which is baked whole in the oven. Cooking frikando falls into two stages. In the first - veal cuts, as it is, stuffed, put vegetables and herbs in a saucepan, add broth and oil and, boiling on the stove, put in the oven for an hour under the roofFricassee (fr.fricassee)
A dish of young, tender meat (usually veal and chicken) cooked with bones. Chicks are divided into quarters or halves, depending on the size. Fricassee is first fried in oil with sauce in a pan or in a kettle, and then brought to full readiness in a thick sauce liated with eggs. Thus, you get the dishFricasse
Stewed meat in a sauce, usually with vegetables. Wine is often added to the dish for taste. Brisket or veal shoulder fricassee with rice. Cut the not very fat brisket into pieces by two ribs, boil once, remove the scale, remove, wash in cold water, salt, pour in the same strained broth, cook with roots and spices until softFrying (friture)
1) 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 soup tureen, but without a support leg, and brought by heating to a state of quiet boilingFoie gras
Goose liver pate is one of the favorite delicacies of French aesthetes. The cost of this dish significantly exceeds the reasonable one, which is not surprising - its creation requires the methods of comprachikos, genetic engineers and nutritionists at the same time. Geese of a special breed are fattened and kept in such a way that the birds develop monstersHazelnut (hazelnut)
Hazelnuts (hazelnuts) contain a lot of oil and quickly turn rancid at room temperature. Therefore, it is best to store them in a dark and cool place. This is especially true for chopped and ground nuts. Before baking, it is advisable to fry the nuts in a pan, then they give the product a stronger flavorMinced meat (filling) turned through a meat grinder or chopped components, such as meat, poultry and game, fish, vegetables, mushrooms, edible chestnuts, are mixed with sauce or cream for viscosity. Minced meat serves as a filling for casseroles, pates, aspic dishes, meat and poultry meat. Stuffing the whole product is stuffed - chicken, duck; goose, pumpkin, zucchini or fish (pike, carp). The inner 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 over low heat with a slightly open lid 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 the beans with lentils, mix with oil and mash with a fork until the beans have completely absorbed the sauce. Decorate with olives and sprinkle with parsley.
Fajitos is 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% \u200b\u200bsugar, up to 3.5% malic acid, vitamin C and essential oil. Feijoa surpasses all other plant and animal foods in iodine content. Feijoa fruits have a pleasant smell and sour-sweet taste. They make sweet jams, compotes, liqueurs, liqueurs, syrups, etc. Fennel is a plant of the Umbelliferae family, the fruits of which are used in cooking. Fruits, with a pleasant smell and sweetish taste, are used to stimulate appetite and improve digestion. Feta white cheese type feta 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 are dough products baked in special forms (initially, mainly bread), which give the product a certain configuration, having a cult-religious purpose. For example, a 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 the obligatory sparkling water - champagne. Fiza are served with protein or yolk, or with an egg. Ice takes no more than 1/2 glass. Fiza are usually served with 2 straws. Physalis (lat. Physalis) roundish yellow-orange berries the size of a gooseberry 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. Fillet is the best, most tender and tasty part of meat of domestic animals, poultry, game and fish. Phyllophora is a crimson algae used in the food industry. The sirloin is anatomically part of the carcass on either side of the spine between the middle and back thirds of the back. The meat is quite tender and suitable for the very best meat dishes, such as langeta. Dates are a tall tree with very large long leaves and brown, slightly wrinkled fruits with very sweet flesh. They are widely used in cooking. For Arabs, dates even replace bread. Fiskeball Danish fish dumplings.
Recipe
Grind 450 g of 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 broth to a boil. Put the minced fish in the form of dumplings with two tablespoons into a moderately boiling broth. Cook for 8-10 minutes. Remove from the broth with a slotted spoon and serve with horseradish sauce.
Pistachios (lat. Pistacia) are fruits of the Mediterranean nut tree "real pistachio" - pistachio nuts with a light yellow hard shell, under which there is a green kernel, covered with a lilac shell. Fitz is a refreshing mixed low alcohol drink with lemon juice and ice. It must include mineral or just sparkling water from a glass home siphon. Fitz translated from English means "hiss - foam". They drink fitz from 200-250 ml glasses through a straw. Fish and chips fried fish and chips is a characteristic English product that can be bought in the United Kingdom at a diner in every bear's corner.
Recipe
4 fillets of sea fish alternately dip in a dough of 200 g of premium flour, 1 tsp. baking powder, 1 tsp. salt and 1/2 l of water. Fry in a large amount of heated oil. Serve with potato sticks, fried in the same oil.
Flame (flamb)
- scorch, burn with a flame;
- serve a dish filled with 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. Nowadays, it is found in the wild in the Transcaucasia, the Caspian region, in Central Asia, Kazakhstan and Kyrgyzstan, as well as in the Ussuriysk Territory, in Primorye in the Far East. In recent years, pheasants have been successfully bred in open-air cages and farms.
The pheasant belongs to the game that is distinguished by the high gastronomic qualities of its meat, combines the lightness characteristic of all chicken with the aroma and taste of game, has the necessary fatness and therefore, unlike most game, does not need stuffing and pickling... Pheasants are usually fried on baking sheets or in trays, sprinkled with juice flowing from them, and they are also prepared stuffed (fruits and rice), dry grape wines are used, as well as Calvados for a mixture with gravy.
Pheasant dishes belong to the 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 best meat is the Caucasian pheasant. Appears in trade during the season from October to mid-January.
Pheasant dishes are included in the nomenclature of the best international restaurant dishes: pheasant roast, pheasant breast (fillet), pheasant pate (it includes meat trimmings from the wings and legs, throat and liver).
FARFALLE. Italian pasta in the form of butterflies, bows.
FARSH (fr. farce). A term used to refer to all raw ground meat, regardless of whether it belongs to warm-blooded animals or fish. Therefore, they distinguish minced meat, always calling it according to the type of animal whose meat is stuffed: minced pork, minced mutton, minced veal; minced poultry - chicken, goose, duck, quail, passerine, partridge; minced fish, denoting, as it were, all types of fish, but in fact it is made only from small fish and sea fish, since minced meat is never made from valuable species of fish. The meat of crabs, crayfish, lobsters, lobsters, as well as squid, sea cucumbers, trepangs never turns into minced meat, that is, it is not crushed raw, as this can lead to a sharp deterioration in the quality of meat (it is cooked 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 grate (especially in recipes for oriental cuisine) meat is passed - large or small, or with a pipe (for the thinnest minced meat). But minced meat can 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 chopped finely if they are raw, or pounded if they are boiled, as a result of which not minced meat is obtained, but a thinner medium called puree .
Chopped vegetables, but then heat-treated, supplemented with spices or seasonings, form a group of food products that are conventionally called "caviar" in the culinary practice of our cuisine and trade (for example, eggplant caviar, squash caviar), adopted by analogy with the degree of grinding of this , fish caviar.
Stuffing. Preparation fillings and their use in dishes and products. The Russian term for stuffing is mending... "Chinny" means stuffed. “Smoking repaired”, “repaired pumpkin” have been known since the 17th century.
Stuffing assumes the presence of a whole, intact, with a closed food product shell (for example, a whole chicken, duck, goose, turkey or whole pumpkin, zucchini, whole fish - pike, carp). Its internal cavity is freed from natural filling (viscera, seeds) and is filled with any filling made from other food materials (vegetables, fruits, grains) or from part of the same food materials (meat, fish, poultry), but crushed and flavored with spices so that they taste different from the main food shell.
Stuffing can be complete,when only the outer shell of this or that product is used (for example, only the skin of a chicken or pike), and the meat of this poultry or fish is used in the filling, turned into minced meat and mixed with other products - rice, dried fruits, beets, onions, etc.
Stuffing can be ordinary, ordinaryor natural, when minced meat simply fills some natural cavity (for example, the stomach, abomasum of a cow, calf or sheep, or instead of the guts of a duck, whole apples are placed on a goose) and, therefore, preparatory operations for stuffing are minimized, determined by the natural need to just fill void and thus facilitate the heat treatment of the product.
Finally, stuffing can be partial, when minced meat is introduced into a particular product as a side component, which makes up a smaller part of a given dish, or stuffing does not imply the penetration of the main raw material to the full depth.
So, for example, partially stuffed can be considered rolls, casseroles, zrazy , where the minced meat makes up a narrow layer, barely visible externally, but in terms of taste, it creates only a slight accent of the dish. Partial stuffing can also include the introduction of a small amount of garlic and celery filling into a shallow cut of eggplants intended for salting.
Stuffing was extremely widely used and is still used in French cuisine, which in this respect had a huge influence 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 the art of cooking was associated with the ability to stuff anything. Since the end of the XIX century. and especially in the XX century. They began to appreciate an intact, natural product, and stuffing began to be identified with the desire to falsify a dish - therefore, both chefs and consumers began to avoid stuffed dishes.
In all national cuisines, however, natural stuffed dishes have been preserved and preserved unchanged. It is they who today have become increasingly associated with festive, solemn, traditional - therefore, a goose stuffed with Antonovka, a turkey with potatoes and pickled cherries or plums, and a chicken with rice and dried apricots remain an eternal monument of the best works of national culinary art and composition and are accepted both in Europe and the East as ceremonial dishes for different nations.
BEANS (Greek (paaoki). A leguminous plant, green pods of which and mature grains are used both in independent dishes (lobio, bean whipped cereals, mashed potatoes, canned food), and as additives in soups, vegetable garnishes, salads from boiled vegetables. has a huge number of cultivars, each of which is different in color, and behind this external difference lies a significant difference in cooking time, which is of decisive importance in the preparation of dishes from beans.
The first and basic rule for the preparation of bean dishes is, therefore, a strict distribution of beans according to 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 the most difficult to cook beans. But green beans, that is, unripe beans, are cooked quickly and well. More pressure cookers than other varieties, Bulgarian dwarf white beans, Mexican red beans, and Cuban black beans. Dolgovarki - American large, white flag, white ordinary.
Beans must be pre-soaked in very cold boiled water (better in the cold in the refrigerator), and then boil, otherwise (when soaked in raw water), it will become hard, glassy during cooking. You can soak beans in cold water (not boiled) only if you use soft water, without salts, distilled best of all. Otherwise, salts penetrate into the beans during the soaking process and prevent them from boiling, make them brittle and hard. Very good results are obtained by soaking beans in cold quality beer. To prepare lobio, soaking is necessarily carried out in beer to give the beans a special taste characteristic of this dish.
Soaked beans should be boiled in cold water so that the water barely covers the top, over 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, they are introduced.
In the same way, beans are prepared separately for vegetable cereals and side dishes, mixing them with other vegetables in a ready-made, boiled form.
The beans are salted only after it is fully cooked and even after the complete preparation of the bean dish. So, for example, mashed beans are salted only after the beans are puréed, and not after the end of their boiling.
As a flavoring accent, beans require onions, tomatoes, savory (especially the latter; it is not for nothing that savory is called "bean spice" in a number of languages). Whipped bean puree accepts oil well - vegetable and butter.
FAST FOOD (from the English. fast - fast and food - products). A term for fast food establishments throughout the world. Fast food chains offer inexpensive, individually wrapped, standard-flavored, mass-cooked food. Classic examples of such chains "McDonalds", "CFS", "PizzaHut", the influence of which has reached our country. Medicine does not recommend consuming fast food all the time 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 nymph, cocked hat, camel grass, utskho suneli (cargo). An annual herb of the legume family.
Homeland - Eastern Mediterranean, Asia Minor. Cultivated in South Transcaucasia.
As a spice, dry fenugreek seeds of irregular shape, ribbed, almost cubic are used. It is very difficult to grind these seeds into powder without a machine, so fenugreek usually only goes on sale in powder form.
Fenugreek is added to the dough to add aroma to the bread, it is included as an obligatory component in all complex spice mixtures - curry), in which it is 15-20%.
FENNEL.
- a perennial herb of the celery family (apiaceae).
In appearance it resembles dill, in taste and aroma it is closer to anise, but with a sweeter and more pleasant taste. Fennel is common and vegetable, the latter has a fleshy trunk. It should be determined very carefully: it can be confused with other, poisonous umbrella!
Fusiform root, little branching. The stem is erect, round, with inconspicuous grooves and bluish bloom, strongly branched above, slightly ribbed, smooth, branching, with a bluish bloom, 2 m high. The leaves are glaucous, dissected into long narrow, almost filiform lobules, passing at the base into a grooved petiole. Flowers - compound umbrellas, small, yellow. The fruit is an oblong-shaped, glabrous, brownish-green two-seed, 6-10 mm long, 1.5-3 wide, 1-1.5 mm thick. The mass of 1000 seeds is 5-6 g.
It is used in the production of liqueurs, confectionery - cookies, pies, puddings, for preparing fish dishes, sauces (for example, mayonnaise), soups, and sometimes compotes. Adds aroma to sauerkraut, canned vegetables and cold cuts.
PHIZALIS (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 (fr.filet). A term that has a broad meaning, but which usually denotes the best, most tender and tasty and most expensive part of meat from domestic animals, poultry, game and fish.
In pork, veal and beef, fillets are called either clipping, or the part between the tenderloin and the edge (fillet in the narrow chef's sense).
In poultry and game birds, fillet is considered to be the breast (two fillets), and in fish - the back.
Fillet, no matter how it is interpreted (both in a broad and in a narrow sense), always goes to the preparation of whole natural dishes - in a piece (Chateaubriand steaks, tournedos, roast, roast beef, minions etc.).
When frying a real fillet-tenderloin in a pan, you must never beat off the meat and you must 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 pour oil on top, as is done with some types of fried and brass meat dishes.
After the crust has formed over high heat (and no more than 6 minutes have passed since the beginning of frying), remove the pan with meat from heat and cover with a lid, letting it stand for 2 minutes. Only then are they salted, pepper and served.
Thus, it takes 10 minutes to cook fillets in a pan and 10-12 minutes to grill from the loin (or tenderloin) of Chateaubriand steaks. Inside, the meat remains in both cases pinkish, juicy, but without the taste and smell of raw meat.
PISTACHI (lat.Pistacia). The fruits of the Mediterranean nut tree "true pistachio" are pistachio nuts with a light yellow hard shell, under which there is a green kernel covered with a lilac shell.
FISH AND CHIPE. Fried fish and chips with chips is a characteristic English product that can be bought in the United Kingdom at a diner in any bear's corner.
FLAMBATE (from the French flamber - to singe). That is, burn it with a flame. The term means such a final stage of cooking, when, to give the final taste and not less for the corresponding solemn culinary and decorative effect, a dish already served on the table is poured with a small amount of alcohol or brandy and set on fire.
This, for example, is done with meat dishes from tenderloin, fillet , with some dishes from game, especially from large poultry - pheasants, turachi, 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 seems to cover the product for a moment, but does not harm it (hot flambéed fruits).
Flambling has always been the highest culinary chic, which only highly qualified specialists could resort to, 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, heated beforehand, rotates over the spirit lamp so that the flame from the spirit lamp goes to the edges of the pan. If the flame rises too high, then it is immediately extinguished by covering the dish with the lid that is included in the flambing kit and ensures a snug fit to the pan and instantaneous extinction of the flame.
In general, in order to avoid any surprises, even professional chefs pre-check in the kitchen how this liquid, chosen for flaming, behaves in this dish, and how the spirit lamp works.
FLANS (fr. flan). One of the types of cake preparation, widespread in the 16th 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 butter sugar dough or from brioche(brioche dough) and solution, used to prepare the pasterns, is baked into a kind of base, which is called flan. For this, a greased form is filled with dough to half and baked so that it rises to the edges of the form. In this case, the middle of the mold, due to the lack of dough, is blown up by 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 of the dough if it burns, and the flan turns into a cylinder). This cylinder is lubricated 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, glaze and tinted in the oven for 2-3 minutes, and sometimes flans are filled in a cold way - ice cream, marmalades, jellies, maceduanes, citronates.
FLEIRING ... Flaring (from English can be translated as style) is an artistic preparation of mixed drinks, during which the bartender rotates, flips, throws and catches a shaker, bottles, ice and other bar accessories.
FLAKES (Polish flaki - tripe). A Polish national dish based on scars (the scar is the first, largest section of the stomach of ruminants).
Preparation
For flaks, the scars are thoroughly cleaned, scraped, washed in cold and warm water, allowed to boil two or three times, the water is again drained and allowed to boil 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.
In this case, 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 completely ready.
Exactly the same amount of vegetables (carrots, rutabagas, celery), cut into strips, are fried in oil and stewed until soft, thickening this stewing with butter-flour sauce, and then spreading slightly with bone broth. Next, both parts of 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 flask is salted, pepper and served along with spices (red pepper, marjoram), which are used in flask to taste. At the same time, grated hot cheese - green or feta cheese type is served to the flask.
Thus, flakes ultimately represent, as it were, a second boiled or semi-stewed dish together with a liquid of a thick soup consistency. Sometimes this broth is boiled before evaporation or drained if it has any side odor due to inaccurate pretreatment of the scars.
The more carefully the flakes 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, foundation is a gravy made from a mixture of animal juice and oil when meat or fish is fried, and remains 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 making different 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 molten candy mass. Sugar 11th sample (see. sugar), before caramel. Fondant is cast into plaster or talc-starch molds, into special low flat boxes. This term is often found in pastry recipes dating back to the 19th and first half of the 20th centuries.
FONDUE
(French fondu - fused). 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, of some kind of pressure cooker 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 quick-cooking dressings placed right there on the table (crab meat, bamboo sprouts, spinach, fish fillets, spices, etc.) and cook them in a brazier shaped like a box filled with coals).
But as a combination of cheese brewed 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, piquant taste. In Italy, hot dishes are prepared from it, but it is also good as a table cheese for a cheese platter.
TROUT. Fish of the salmon family, lives in clear water of mountain rivers, in flowing water bodies with fast underwater currents. Used in Western European and Transcaucasian cuisines. The peculiarity of culinary processing of trout is as follows: it is cooked in wine or a mixture of water (broth) with grape wine; it is stuffed, unlike other fish, with spices unusual for fish - nuts, fruits, sour juices (pomegranate, lemon). When boiling trout in Armenian cuisine, alum is also used.
FORMS. A general term for auxiliary kitchen and pastry devices that facilitate the standardization of the appearance of culinary products. Molds are usually made of tin (black or white), aluminum, as well as ceramics and heat-resistant glass. Recently, molds are increasingly being coated with new synthetic materials that 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 canapes, bread - before they are heat-treated, in a cold form.
2. Forms without a bottomand representing only walls that delimit a certain product at the time of baking. Such forms are used in baking casseroles, minced meat, charlottes, curd products that have significant raw moisture. The absence of a bottom encourages the evaporation of this excess moisture, rather than turning it into a boiling liquid, which can ruin the appearance and taste of the product.
3. Baking tins with removable bottomfor baking Easter cakes, cakes, muffins.
4 Baking tins with bottom,usually in the form of an overturned cut cone, from which the product is taken out by overturning them. Designed for baking attendants, women, malting, fights, dessert omelets, air pies, etc.
5. Shapes curly - in the form of various kinds of plates, trays. Designed for jellies, jellies, dense jelly, maceduanes, blancmange, forshmak.
Baking tins are usually greased on the inside with butter before placing the dough in them, and then dusty with flour or bread crumbs. Sometimes the bottom of such forms and the edges (walls) are lined with oiled paper, onto which the dough is then poured.
The jelly molds are not smeared with anything, but for better extraction of dishes from them, after removing them from the refrigerator, they are immediately placed for a moment in a plate with hot water - this makes it possible to remove the filled product without damage.
FORSHMAK. Cold dish typical for Jewish cuisine It is a herring mince pate, cooked without heat treatment. (cm. Forshmak. Recipe with photo)
FRAPPIE
(from fr.farrer). An international chef's term meaning "to cool a particular dish, food or drink in order to achieve an improvement in its taste before eating."
Some confectionery products are also frapped before being put in the oven to increase their airiness and improve their taste.
FRI (fr. frit - fried). A slang term restaurant term, sometimes adopted in modern domestic cuisine to designate fried meat and fish dishes in the menu, where the meat has a strong breading (sometimes quite thick, double). Usually, such dishes are deep-fried, which is probably due to the reduction in everyday speech of the word "deep fat" and this illiterate term occurred.
FRIGERUI. The name of barbecue and similar dishes in Romanian cuisine.
Meatballs (fr.fricadelle, from Italian). Products made from minced meat and fish of small sizes (usually with cherries or walnuts), which are used in soups in a 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 (peppers), onions, garlic, etc.
FRICANDO (fr.fricandeau). The name of the dishes prepared from the back of the veal, most often from the chip, which is baked whole in the oven. Cooking frikando falls into two stages. In the first, the veal cut, as it is, is stuffed, covered with vegetables and herbs in a saucepan, broth and oil are added and, 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 frikando is taken out of the oven, trimmed, cleaned from above from fat, films, irregularities, veins and glazed, covering with some kind of food casing, and then put 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. Chicks are divided into quarters or halves, depending on the size. Fricassee is first fried in oil with sauce in a pan or in a kettle, and then brought to full readiness in a thick sauce, liatedeggs. Thus, the dish turns out to be neither fried nor boiled, but also not stewed, but something average. 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 method in which this fat is used. Deep fat 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 support leg, and brought to a quiet boil by overheating.
Deep fat is always pre-strained before frying anything in it. After frying, it is filtered again and reused. Therefore, the minimum dose of deep fat is 1 kg of lard or 1 liter of melted fat. When deep-fried, the food item or product is lowered into it as a whole, until it is 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 and a beautiful “golden” appearance, which is why deep-fried products are mainly used 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 immersed in milk and honey, which not only adds volume, but also an unparalleled taste. Today the bird is fed with corn grains, each liver must 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: "The goose is nothing, but man turned it into a tool 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): there is a great demand for it 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 possibility 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, and is stored for a maximum of a week in the refrigerator. Pasteurized semi-finished foie gras. Stored in the refrigerator in jars for three months if already opened. It retains the taste of fresh foie gras, its production is regulated by strict regulations. Should not produce fat. Sometimes contains truffles, at least 3%. Canned (foie gras de conserve). It is sterilized and canned 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 indisputable delicacy, but serving styles change with culinary fad. At one time, foie gras was served at the end of dinner. Then she was accompanied by truffles and aspic, but many now consider such a serving oversaturated, so they prefer to serve it with sour and slightly toasted farm bread rather than with ordinary toast. The newest fashion is to serve foie gras with green onions, pumpkin and scallops.
FUGU
... The puffer dish 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 for humans. It is worth noting that the beauty of a fugu dish lies not in the distinctive taste or nutritional qualities of the culinary product, but in the sense 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 the name puffer.
Buffet (from French fourchette - fork). An open table, a table a la buffet table, at which they do not sit, but near which they stand.
A la buffet table is covered during mass receptions of a large number of people and, by its composition of products, 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 cutlery items, most often a fork, and choose the 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' approach and so that the buffet table is clearly visible from any points of the hall in which it is staged. This is also necessary for the service staff: the waiter, noticing from a distance that a particular dish has been emptied, immediately comes up and removes it, replacing it with a new, full one.
FUSI (fr. fusil, literally: personal weapon, gun) - a narrow dagger with a rounded canvas, made of the best hardened steel and with a comfortable, large wooden or bone handle. It entered until the 19th century. in the full ceremonial set of equipment for the cook and is still included in the uniform of the ceremonial cooks teams (cm. boucher), performing at international culinary competitions, and is also present in the ceremonial uniforms of chefs of heads of state, the world's largest restaurants, recognized masters of national cuisines in Europe, heads of cooking societies and clubs. Practically served and serves for sharpening and straightening knives, especially trenching kitchen knives, which require constant maintenance of a certain level of sharpness.
Thus, the fuzy was almost the main weapon of the cook, for without good, fast-cutting tools, successful and arguing work in the kitchen is impossible.
Since in the old days, in the army fusil (fusil) was also called a gun lock in artillery, then in the kitchen this term was applied to the name not only of a chef's dagger, but also to designate lids from pans and cast-iron pots (pots).
FUME (fr. fumer - smoke, smoke). French and international restaurant cuisine term for strong meat and fish broths, double and well cooked, with a strong aroma.
