Celtnet Glossary of Food Terms Beginning with 'F'


Glossary of Food and Cookery Terms — 'F'



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

Welcome to the Celtnet glossary of food terms. As this recipe site has grown and the total number of recipes range across everythign from breakfast to brewing it has become obvious that a whole slew of recipe and cooking-associated terms are spread across the various pages of this site. These pages are an attempt at bringing all these recipe- and cookery-associated terms together into one place. To use this glossary simply click on the first letter of your term above or below. Alternativey why not just browse through the terms. You may well find something that surprises you!

marker button  Falafel marker button  Farce marker button  Farfalle
marker button  Fat Hen marker button  Fennel marker button  Fenugreek
marker button  Feta Cheese marker button  Fettucine marker button  Field Mustard
marker button  Fillet marker button  Filo Pastry marker button  Fines Herbes
marker button  Five-spice Powder marker button  Flaky Pastry marker button  Flamande
marker button  Flamber marker button  Fleur de Sel marker button  Fleurons
marker button  Florentine marker button  Florets marker button  Flummery
marker button  Focaccia marker button  Foie Gras marker button  Fold
marker button  Fond marker button  Fondant marker button  Fragrant Rice
marker button  Frangipane marker button  Frappé marker button  Fricassée
marker button  Fromage Frais marker button  Fumet marker button  Fusilli




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


Example Entry

Below, you will find an example wild food entry produced randomly from our database:

Food Glossary Entry For: Tandoori

This is the description page for Tandoori and includes a description as well as an image, if available and a selection of recipes from this site that relates to the cookery term: Tandoori.

This refers to foods cooked in a Tandoor, a tall, cylindrical clay oven found in countries stretching from the Arabian peninsula to India. Naan breads, as well as various meats and kebabs, are traditionally cooked in a tandoor. Colloquially in Britain the term 'tandoori' is often used to describe dishes that have been marinated in a spice paste made of ginger, cumin, coriander, paprika, turmeric and cayenne mixed with puréed garlic, puréed ginger, lemon juice, oil and, frequently, yoghurt. The paste coats the food, which turns a red-orange colour. It's then cooked in the tandoor (although for home cooks, a very hot oven will have to do).


Recipes Utilizing Tandoori

Tandoori Chicken
Restaurant Tandoori Mariande
Mooglai Tandoori Mariande
Tandoori Chicken II
Tandoori Fish
Tandoori King Prawns
Tandoori Chicken Pizza
Tandoori Monkfish with Mint Chutney





The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:



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Recipe Information: 56

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

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Recipe Information: 114

Home cooking is slowly developing into an outdated concept as men and women are just too occupied to worry about preparing their own meals.

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Recipe Information: 35

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Recipe Information: 35

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Recipe Information: 35

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Reusable tea bags and coffee bags

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Recipe Information: 114

There are actually two types of coffee bags: large ones titled sacking sacks and small, lone couple sizes. Many bags can be utilized to inebriant a human seed.

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By alexstaff | Published 2011-08-12 19:41:14 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

One of man’s basic needs and probably the most important, too, is food. Without food, one cannot get proper nourishment

The art of cooking is available for everyone!

By jerl15t | Published 2011-07-20 22:19:22 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Restaurant can combine customary cuisine in its menu with several dishes of exotic for us cuisine. In this case, you can take pleasure in the majestic taste of sirloin steak.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information: 66

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

The Art Of Blending Tea Flavors

By Jenny Tompsona | Published 2011-12-06 13:38:12 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

Blending different teas can create great new flavors. Learn more about the process.


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