Letter F

SHAPING:
(ref nec) In baking, shaping is the process of molding a dough ball. It allows for the creation of loaves of various shapes. When done mechanically, shaping is called manual turning or mechanical turning. In pastry making, shaping occurs after weighing to form the dough (brioches, tarts, pies, etc.).

SHAP:
(ref nec) The way of giving a dough or preparation a certain shape, a particular appearance,
etc. (Ex: shaping rolls)

BLAND:
(TLFi) Lacking flavor or whose flavor is too bland to be unpleasant to the taste.

FAGOUE:
(CNRTL) Gland which is at the top of the chest of animals, and which in calves is called sweetbreads.

TO SHINE:
(ref nec) Excessive working of a mass based on dried fruits, which leads, under the effect of heating, to the dissociation of the fat from the other components of the mass.

TO PLAIN UP:
(ref nec) At the pass, it is to ask the barker to plate up a dish or a plate for which it is not necessary to make walk.

OILING:
(ref nec) Excessive working of a nut-based mixture that leads to the separation of the liquid fat from the other components of the mixture. For example, in marzipan.
Causing the exudation of a paste during its preparation.

TO MAKE IT WORK:
(ref nec) At the pass, during a service, to make it work is to ask the barker to start cooking the order of a table.

TO CLEAN UP THE CRUMBS:
(ref nec) This is to remove, "brush", the crumbs using a suitable scraper or "crumb sweeper" with the right hand and push the crumbs into a small plate held with the left hand.

MAKING THE RIBBON:
(ref nec)
1. The test consists of dipping a spatula into a mixture, removing it, and observing the flow of the product. It should form a continuous ribbon, indicating that the mixture has been sufficiently beaten.
2. The process of beating egg yolks with sugar until a smooth, white mixture is obtained.

HAYING:
(Larousse g) Operation consisting of leaving game, furred or feathered, in a cool place for a variable period of time (up to 8 days, or even longer for some enthusiasts) in order to tenderize its flesh and obtain a particular flavor under the effect of mortification.

PHAISANDER
(TLFI) For game: To keep it for a few days before preparing it to allow it to undergo a beginning of alteration which gives it a special aroma.

FAISSELLE:
(Tlfi) A container with perforated sides in which cheese is drained

MAKE IT WORK:
(ref nec) Expression used by the waiter who indicates to the chef when to start cooking the next dish.

FACTS:
(ref nec) Poor man's bread, black in which wheat flour was replaced by rye, buckwheat or mixed grain flour.

FAIT-TOUT:
(CNRTL) Container (made of metal, earthenware, cast iron, etc.) fitted with two handles and a lid, used for boiling water or cooking various foods.

Espalion Falette:
(CRTL) Stuffed veal breast, garnished with chopped pork rind, chestnuts, onions, chard leaves, and breadcrumbs soaked in milk. Sometimes prepared with mutton breast. It can be cooked by poaching in vegetable soup.

FALUE:
(boulangerienet) regional bread, western France

FALUCHE:
(boulangerienet) regional bread, northern France

FAR (FARZ, FARZ FORM, FARZ FORN, FARZ GATEAU, FARS):
(ref nec) At the beginning of the 19th century, Alexandre Bouët drew a parallel between Breton far and Roman porridge. Indeed, for the Romans, the term "far" was reserved for flour made from emmer wheat (Triticum dicoccum), which was used to make porridge. We can read in Book 18 of Pliny the Elder, in the chapter on wheat, that this was the first food of the ancient inhabitants of Latium. Olivier de Serres, in the 16th century, saw in the word "far" not only the ancestor of the French word "farine" (flour), but also a way for the ancients to designate the best wheat.
In Brittany, modern specialists distinguish, with some difficulty, two main types: savory fars and sweet fars. The former are frequently made with buckwheat and served with meat, while the latter resembles a flan.
 Sweet far is a type of sweet flan. It is made with wheat flour, sugar, eggs, milk, prunes, rum or cider marc, cinnamon, and melted butter. It is characterized by a thin, soft, brown to dark brown layer with a few small bumps, and is 2 to 3.5 cm thick. It was traditionally made primarily for special occasions such as Mardi Gras, Holy Saturday, Easter, religious festivals, and family celebrations.
Savory far is a stuffing cooked in a bag in a pot to be eaten with meat.

STUFFING:
(CNRTL) A mixture of various meats and/or other ingredients (such as herbs, mushrooms, chopped chestnuts) seasoned and generally bound with a sauce, eggs, or breadcrumbs, used to stuff meat, poultry, pâté, fish, or vegetables before cooking. Etymology: Early 14th century (Battle of Lent and Charnage, ed. G. Lozinski, Bibl. Éc. des Htes Études, fasc. 262, p. 19, var. ms. E, lines 448-453). From Late Latin farsus, past participle of farcire (to stuff*; cf. TLL sv, 279, 81), for farsitus, from which Old French is derived. The word *fars*, meaning "stuffed" (from around 1200, Aliscans, ed. E. Wienbeck, W. Hartnacke, and P. Rasch, 4621), is the feminine noun derived from *farce* (FEW vol. 13, p. 415a).
(The Butcher-Caterer's Companion Book) A mixture of lean meat and fat with a fine texture, most often obtained by refining with a cutter or similar equipment.
(French Academy Dictionary) A mixture, most often made of minced meat seasoned with spices, used to stuff the inside of poultry, fish, or vegetables. Etymology: 13th century. Feminine of Old French *fars*, from the Imperial Latin *farsus*, past participle of the Classical Latin *farcire*, meaning "to fatten (animals), to stuff, to fill."

AMERICAN STUFFING
( Culinary Directory ) Stuffing made of chopped onions sautéed with smoked bacon and breadcrumbs.

ENGLISH-STYLE DUCK STUFFING:
( Cooking Directory ) Stuffing made of chopped onions sautéed in butter, mixed cold with breadcrumbs, chopped sage, salt, pepper and nutmeg.

DUCK STUFFING ROUEN STYLE:
( Culinary Directory ) Stuffing made of onion sautéed in butter, duck livers, chopped parsley, salt, pepper and spices.

Gratin Stuffing: 
(ref nec) Stuffing used to fill croutons and canapés. Made with game livers;
composed of fatty bacon and poultry livers cut into small pieces, shallots, and cognac. 
Melt the fatty bacon in a pan, add the pieces of liver, add the chopped shallots, sweat without browning, flambé with cognac, add salt, pepper, thyme sprigs, and bay leaf. Pass through a sieve or blend in a food processor.

GRATIN STUFFING (and GAME GRATIN STUFFING):
( Culinary Directory ) Stuffing made from poultry livers and fatty bacon, seasoned and pounded through a sieve.
(Ref nec) A fine stuffing especially used for hot pâtés, for preparing game terrines, for stuffing small game (for example, woodcock) or for garnishing croutons and canapés for presenting game.

Stuffing for veal, poultry, game, or fish quenelles
( Culinary Directory ) Stuffing made from raw, sieved meat, seasoned, and bound with cream. Egg white is added for fish stuffings.

CHEESE STUFFING:
Nicolas de Bonnefons ( Country Delights ) gives the following recipe:
{"Take as much soft cheese as fine cheese, a pound of fresh butter, eight eggs, from which you will remove half the whites, and half a liter of flour; you will thoroughly soak everything with a sufficient quantity of cold water, then test it; if you find it too thin, you will add flour, if it is too thick, add more butter with water."}

FARCEMENT:
( Savoyard cuisine , Edisud) High Savoyard cake made of grated potatoes, raisins, dried prunes, dried apricots, dried pears, onions, eggs, fresh cream, salt, pepper, marc, all mixed together homogeneously and cooked in a bain-marie in a special tall mold resembling a kougelhof mold and previously lined with slices of smoked bacon, cooked for a long time at 180°C.

FARCI:
(TLFi) Dish containing a stuffing.

Poitevin Stuffed Vegetables:
(ref nec) Poitevin stuffed vegetables, or Charentais stuffed vegetables, depending on the region, is a culinary specialty served cold as an appetizer or hot as a main course, from the French departments of Vienne, Deux-Sèvres, Vendée, and the northern parts of the Charente and Charente-Maritime departments. Description: Poitevin stuffed vegetables, or Charentais stuffed vegetables, are cooked and wrapped in large cabbage leaves. They are generally eaten as an appetizer, with bread, similar to charcuterie.

FARCIR  
(TLFi) To fill with stuffing.

FARCON:
(ref nec) A farçon is a Savoyard specialty, made from mashed potatoes with eggs and herbs, with added milk, sugar and spices, then baked until golden brown.

FARCON DE BRESSE

STUFFING  
(The butcher-caterer's companion's book) Term used to characterize a coarsely chopped paste in which the fat, instead of being well individualized into lardons, has undergone stresses such that a beginning of melting has occurred, or, at the very least, the cells containing the fat have been damaged.

FARDER:
(ref nec) Apply a colored preparation to certain subjects.

FARÉE:
(ref nec) Stuffed cabbage with bacon, cooked in the broth of the pot au feu or in the potée in Charentes.

FARFALLE:
(Oretta Zanini De Vita and Carol Field, Encyclopedia of Pasta) Means "butterflies" in Italian) Type of durum wheat semolina pasta. Of undetermined origin, they are also found under the name nocchette in Puglia and Abruzzo, nocheredde in Calabria, sciacon in Piedmont, fiocchetti in Umbria.

FLOUR:
(TLFi) Fine powder obtained from the milling of cereal grains.
( https://www.sirene-diffusion.fr/ania/S57/Code-des-usages-farine.pdf ) Flour is a powdered product obtained from the milling of previously cleaned grains, through successive grinding and sieving stages during which the outer parts of the grains
may be partially or totally removed.
The particle size of flour corresponds to a passage rate through a sieve with a
mesh size of 315 μm of at least 80%.
Flour is intended for use in food products and may, subject to
appropriate labeling, contain the ingredients authorized in the products in which it will be used. The designation "Flour for…" specifies the exact intended use.
Flour must be delivered without abnormal odor, free from live parasites, and comply with
current marketing standards and applicable legislation.
The labeling of flours and "preparations for," whether intended for sale to the
end consumer or traded between professionals, is governed by the provisions of Regulation (EU) No 1169/2011 of 25 October 2011 on the provision of
food information to consumers. In addition to the general requirements of Regulation (EU) No 1169/2011, only the ash content or type of flour is required.
The labeling of the list of flour ingredients is mandatory:
- In descending order of weight,
- Ingredients constituting less than 2% of the finished product may be listed
in a different order following the other ingredients,
- Diastatic wheat malt flour, soy flour, and fava bean flour are listed
like the other ingredients without a percentage.
As a reminder, the maximum permitted incorporation amounts are:
- Soy flour, as an enzyme source: 0.5% maximum
- Fava bean flour: 2% maximum
- Wheat malt flour: 0.3% maximum.
The labeling of flours intended for direct sale to consumers (most often
packaged in bags) must comply with Regulation (EC) No 1169/2011.
The labeling of flour intended for further food processing is also governed by Regulation (EC) No 1169/2011. Information on flours intended for further food processing must provide sufficient information to processors to enable them, where applicable, to fulfill their obligation to label finished products.
Nutritional declarations and allergen labeling in bold (as is the case for
foods intended directly for the consumer) are not required on the labeling of these
flours marketed at a stage prior to sale to the final consumer.
However, this information must be provided to customers, and may be done by means other than labeling,
for example, via technical data sheets sent with or before delivery.
The decrees of April 5, 1935, and July 13, 1963, were repealed by Decree 2016-884
. In particular, Article 8.8 of the INCO Regulation.

© 2018 Lausanne, O. Ducommun, www.mitron.ch

© 2018 Lausanne, O. Ducommun, www.mitron.ch

ATTA FLOUR:
(encyclopedie.fr) Unrefined Indian wheat flour used to make most flatbreads in South Asia.

WHEAT FLOUR:
(( https://www.sirene-diffusion.fr/ania/S57/Code-des-usages-farine.pdf )) A powdered product obtained from previously cleaned common wheat grains ( Triticum aestivum L.), through successive milling and sifting processes during which the outer parts of the grains may be partially or completely removed. Flour is intended for use in food products and may contain ingredients authorized for
use in those products. Synonymous with wheat flour or durum wheat flour.

WHOLEGRAIN FLOUR:
( https://www.sirene-diffusion.fr/ania/S57/Code-des-usages-farine.pdf ) Wholemeal flours must be representative of the entire industrially cleaned grain.
Wholemeal wheat flours are type 150 flours (see point 2 below). The
ash content of Type 150 wheat flours is > 1.4% on a dry matter basis. These flours are used to
make wholemeal bread. Wholemeal rye flours are type 170 flours. The ash content of Type 170 rye flours is > 1.5% on a dry matter basis.

COCONUT FLOUR:
( Larousse du pain ) Flour used in French bakeries: it is found in the production of foreign breads.

SPELT FLOUR:
(CNRTL) Flour made from a variety of durum wheat with small grains. It is mixed with regular flour to make certain breads.

BROAD BEAN FLOUR:
( Glossary of the wheat industry ) Made from the broad bean (Vicia faba), a member of the legume family. Its flour contains 27 to 33% protein. It is used as an authorized bread improver that promotes a whiter crumb.

GRAHAM FLOUR:
(ref nec) Wholemeal flour with ground bran flakes.

OATMEAL FLOUR:
( https://www.sirene-diffusion.fr/ania/S57/Code-des-usages-farine.pdf ) Oatmeal flour is a soft wheat flour with a high protein content, characterized by:
- ​​a protein content > 12% (N x 5.7 on a dry matter basis)
- a maximum Type 65.
(ref nec) This so-called "strong" flour contains more protein. Until World War II, it was used to make oatmeal bread. Today, it is a superior quality flour, resulting from the milling of wheat rich in gluten. It is used to make brioches, or to compensate for the lack of strength in ordinary flour.

KAMUT FLOUR:
(encyclopedie.fr) Kamut flour is made from a cultivar of Khorasan wheat, whose seeds were found in Egypt in 1949 and which is grown according to the rules of organic farming under the control of the American company Kamut International, is marketed under the Kamut brand registered in 1990.

CASSAVA FLOUR
(ref nec) Flour used in French bakeries: it is found in the production of foreign breads.

MANITOBA FLOUR:
(ref nec) Manitoba flour is a bread flour, known in Italy as American flour. It comes from a type of wheat that originated in the USA. It is particularly well-suited for bread making because its gluten content gives it exceptional rising power.

MIXED TRAIN FLOUR:
( https://www.sirene-diffusion.fr/ania/S57/Code-des-usages-farine.pdf ) With the disappearance of mixed grain cultivation, mixed grain flour corresponds to an equal mixture of wheat and rye flour. A cereal mixture made by combining several cereals such as wheat, barley, oats or triticale.

MILLET FLOUR:
(ref nec) Flour used in French bakeries: it is found in the production of foreign breads.

COCONUT FLOUR:
(ref nec) The term "coconut fiber" should really be used, not "coconut flour," as this product is so rich in fiber, but "flour" is the most common and widely used term. To obtain coconut flour, the flesh of the coconut is extracted, then several steps follow:
– it is first dried, then defatted by pressing, and finally, it is finely ground, thus taking the form of a flour. It is gluten-free.

RYE FLOUR:
( https://www.sirene-diffusion.fr/ania/S57/Code-des-usages-farine.pdf ) A powdered product obtained from previously cleaned rye grains ( Secale cereale L.) by successive milling and sifting processes during which the outer parts of the grains may be partially or completely removed. The flour is intended for use in food products and may contain ingredients authorized for use in the products in which it is intended.

SOY FLOUR:
(ref nec) An authorized bread improver which has the particularity of intensifying crust colouring.

SORGHUM FLOUR:
(ref nec) Flour used in French bakeries: it is found in the production of foreign breads.

SOUNGOUF FLOUR:
(encyclopedie.fr) Soungouf flour (word coming from the Wolof sunguf) is a millet flour used in West Africa, particularly in Senegal, in Wolof or Lebou communities, for various preparations such as lakh, couscous thiéré, mboum sauce or rouy (ruy), a type of porridge given to young children as a "weaning broth".

TO FLOUR:
(The butcher-caterer's companion's book) to sprinkle raw materials with flour in order to obtain a better bond; also said, when speaking of marble on which flour is scattered to prevent the dough from sticking; we also say "to flour".

FARINIER:
(TLFi) Flour merchant.

FALSE SPIDER:
(ref nec) A muscle similar to the spider steak. More jagged, the false spider steak is less presentable than its "twin." It's best reserved for fondue bourguignonne. Spider steaks were once intended for braising. Pear, whiting, and spider steak are often called "butcher's cuts" because tradition dictates that the butcher reserves them for connoisseurs.

FALSE OPENING:
(ref nec) The false opening, a small 10 mm hole drilled 30 cm from the top of the same base, opposite the keyhole, allows for the dispensing of clear cider, without sediment, and also avoids breaking the thin film that might cover the beverage; this is not the case with siphon dispensing. The false opening is plugged with a wooden peg. 

SIRLOIN:
(French Academy Dictionary) Cut of beef similar to the fillet, cut in the lumbar region on either side of the spine (also called counter-filo).

FAVORITE (A LA):
(MA Carême) A garnish composed of a velouté sauce, quenelles, glazed sweetbreads, truffles, and rooster combs and kidneys. 
It should be noted that subsequent interpretations, often different, are illegitimate. For example, recipes described as "à la favorite" by the Culinary Guide should be described as "à la favorite, Culinary Guide style." 

FAVRE:
(Larousse G) Joseph Favre was a Swiss-born chef, author of several books, including the Universal Dictionary of Practical Cooking . He founded a journal entitled "Culinary Science", then the International Union for Culinary Progress, which became the Culinary Academy in 1893.

STARCH:
(B. Boursier, Engineering Techniques) Starch extracted from underground plants, such as tubers like the potato, or from roots, such as cassava.

STARCH:
(TLFi) Containing a large proportion of starch; producing starch.

FENDANT:
(ref nec) Valais wine made from Chasselas grapes.

SPLITTER:
(ref nec) Heavy, long-handled cleaver used in slaughterhouses to split the carcasses of large animals in two, now replaced by the saw.
(D. Alliot, Larpepem vous louchébem?) Large, long-handled axe mainly used in slaughterhouses for splitting oxen. 

FÉNÉTRA: 
(Union of pastry chefs of Haute-Garonne) The Fénétra® cake is a registered specialty made by pastry chefs of Haute-Garonne since 1963. This travel cake consists of a sweet pastry, with jam and candied lemon cubes, all covered with an almond meringue. 

FENTOIR:
(ref nec) A type of cleaver.

FENNEL:
(TLFi) A herbaceous plant of temperate regions, belonging to the Apiaceae family, with deeply lobed leaves and an aniseed flavor, some varieties of which are edible.
By metonymy:
The leaves or stalks of this plant used to flavor a dish.
The swollen base of the petioles of sweet fennel, which is served in a salad or cooked as a vegetable.

FENUGREEK:
(TLFi) Herbaceous plant of the Legume family, with blue, yellow or white flowers whose very fragrant seed was considered emollient and soothing.

CARAMELIZING IRON
(ref nec) Electric device or device to be heated on a heat source, for caramelizing the surface of certain cakes or creams.

HORSESHOE:
(boulangerie.net) Regional bread in the shape of a semicircle, Eastern France.

CROQUE-MONSIEUR IRON:
(ref nec) Cast aluminum device in the shape of a rectangular waffle iron, with a wooden handle, which can be placed on a heat source to toast the croque-monsieur.

STAMPING IRON:
(rev nec) Iron rod fitted with a brass imprint with a pattern which is heated to mark, personalize certain breads or cakes.

FERMENT:
(TLFi) A biological agent that ensures fermentation.
(cheesemaking) A mixture of lactic acid bacteria that have the property of transforming lactose into lactic acid and that contribute to the development of cheese flavor.
(ref nec) In baking, it refers to sourdough starter, yeast, poolish (pre-ferment), dough starter, etc.

FERMENT DU ROUGE: 
(ipcf) Bacteria of ripening of washed rind cheeses, distributed on the surface ( Brevibacterium linens ).

FERMENTATION:
(TLFi) A biological process during which certain organic compounds are modified by the action of specific enzymes produced by microorganisms.
(cheesemaking) One of the stages in cheese production. The action of bacteria on the cheese paste gives each cheese its particular taste, texture, and character.

ACETIC FERMENTATION:
( https://tice.ac-montpellier.fr/ABCDORGA/Famille/FERMENTATIONS.html) Fermentation that produces acetic acid from ethanol. 

Alcoholic Fermentation
( https://tice.ac-montpellier.fr/ABCDORGA/Famille/FERMENTATIONS.html) Transformation of sugars contained in must into ethanol, the main alcohol in wines and spirits.
(Civa) Alcoholic fermentation transforms sugars into alcohol, carbon dioxide, and other fermentation byproducts through the action of yeasts. It transforms grape juice into wine. During fermentation, temperature control and aeration are essential. In theory, 16.83 g/L of sugar is required to produce one degree of alcohol. Residual sugars are the sugars still present in the wine after fermentation.

BUTYRIC FERMENTATION:
( https://tice.ac-montpellier.fr/ABCDORGA/Famille/FERMENTATIONS.html) Butanoic acid, CO2 and dihydrogen are formed _from lactic acid already formed by lactic fermentation.

DIRECT FERMENTATION:
(Lesaffre) In the traditional method for bread fermentation, all the ingredients of the recipe are simultaneously introduced into the mixer. This is known as the direct method.

INDIRECT FERMENTATION:
(Lesaffre) This method involves a pre-fermentation. The principle is to mix the yeast with only a portion of the water and flour specified in the bread recipe. This mixture is then incorporated into the remaining water, flour, and other ingredients to form the dough. This is an indirect bread-making method, similar to working with sourdough starter.

INDIRECT FERMENTATION, or DELAYED PROOFING or BULK PROOFING:
The dough is stored in tubs or vats at approximately 6°C for a proofing period of 10 to 48 hours (depending on the quality of the yeast). The baker can, for example, knead the dough in the afternoon. Fermentation will take place overnight until morning. The dough pieces will be shaped and baked to be ready for use in the morning.

INDIRECT FERMENTATION: CONTROLLED RISING WITH LOCKING:
The dough is kneaded, briefly proofed, divided and rounded, briefly relaxed, and shaped. The dough rounds are then completely blocked at a low temperature (2-5°C) for 24 to 72 hours. The dough must be firm. A few hours before baking, the dough must be brought back up to temperature (15°C). The baker can bake several loaves in a single day.

INDIRECT FERMENTATION: PRE-RISE IS LOCKED:
The dough is kneaded, relaxed, and shaped. The baker begins the proofing of the dough pieces at 25°C. Then, at three-quarters of the way through proofing, the dough is locked at 4°C for several hours (12-20 hours). This technique allows the baker to offer hot bread to their customers very quickly. Depending on the demand in the shop, the dough pieces are removed, scored, and then baked approximately 30 minutes later. This method requires a firm dough, rich in yeast and improver.

LACTIC FERMENTATION:
(https://tice.ac-montpellier.fr/ABCDORGA/Famille/FERMENTATIONS.html) Fermentation which produces lactic acid from lactose (as in yogurts, for example).

MALOLACTIC FERMENTATION
Naturally present in grape juice, malic acid is transformed into lactic acid upon contact with bacteria present in the wine. This reduces the wine's acidity. This fermentation is achieved by leaving the wine in vats for a few weeks at a temperature between 18 and 20°C.
(Civa) Malolactic fermentation, from Mìlchsiragarùng: In winemaking, malolactic fermentation is the transformation of malic acid into lactic acid by lactic acid bacteria. It is desirable in almost all red wines because it allows for stabilization, a reduction in acidity, and a softening of the wine. However, it is avoided in many Alsatian wines to promote the expression of the bouquet.

POOLISH FERMENTATION:
(Chiron) With direct fermentation, breadmaking on poolish, that is to say from a pre-fermented liquid dough, more restrictive disappears.

PROPIONIC FERMENTATION:
( https://tice.ac-montpellier.fr/ABCDORGA/Famille/FERMENTATIONS.html ) Propanoic acid, ethanoic acid, CO2 _and dihydrogen are formed. 

DIRECT FERMENTATION:
https://technomitron.aainb.com/la-fermentation/les-methodes-de-fermentation-sur-levure/
Direct fermentation consists of adding only baker's yeast to the dough, without any pre-fermentation (no fermented dough, no natural sourdough starter, no poolish, and no sourdough-yeast mixture).
(Chiron) Around 1906, several attempts at direct breadmaking for
everyday consumption, using yeast, emerged. This bread was then called Viennese bread, in contrast to
French bread, which is normally made with sourdough starter and usually with a small amount of yeast. The
"direct" method, which was optimized in the 1910s, has the advantage of
using little yeast and allowing two to three batches to be prepared the day before.

SOURDOUGH FERMENTER:
Device for conducting the fermentation of a liquid sourdough starter. The first French fermenter was marketed by the Bertrand company in 1994, under the name "Fermentolevain". It consists of 4 main elements:
- a stainless steel tank, which contains the sourdough starter;
- an agitator, which ensures the homogeneous mixing of the sourdough starter;
- a heating and cooling system, which allows the temperature of the sourdough starter to be controlled;
- a draining valve, for removing the sourdough starter by flow (Roussel P and Chiron H. 2002. French Breads, MAE-ERTI; CNBPF and INBP. 2020. Becoming a Baker).

FERRAGE:
(ref nec) Phenomenon of carbonization of the underside of the bread when the sole is too hot when putting it in the oven, or of meat on a grill that is too hot.

FERRÉ:
(ref nec) The burnt taste of meat or a cake that has been overcooked.
(boulangerie.net) bread that is burnt underneath.

FERRER:
(ref nec) Action of placing a piece on a white-hot grill.

FESTON:
(TLFi) Following a line formed by adjoining arcs.
Rounded cut of dough or decoration.

FESTONNER:
(TLFi) To decorate a work with something in the form of festoon(s).

FETA:
(ref nec) Prepared with fresh sheep's milk, sometimes goat's or even cow's milk (45% fat), feta is matured for at least two months, preserved in brine.

FETGE  
(ref nec) Fetge is a salted and dried pig's liver. It is a specialty of the Albi region in southern France. This word means "liver" in Occitan.

FEUILLANTINE:
(N de Bonnefons) " You will take capon breast, or other roasted poultry, which you will have chopped very finely; mix in some macaron paste, cooked or raw, cream stuffing, lemon peel, very finely chopped or crushed, with sugar and other suitable seasonings; then you will take puff pastry and make two ovals or flats; with one you will line the pie, which you will fill with the above mixture and having dusted it with sugar beforehand; afterwards, you will put it in the oven; when cooked, you will remove it from the oven and glaze it with sugar mixed with beaten egg whites, which you will spread on top with the icing; after which, you will put it back at the entrance of the oven to cook the glaze and when it begins to brown, you will remove it and serve it hot. "
(TLFi; (H.This, Nouvelles gastronomiques) Feuillantines are six-turn puff pastry sheets, therefore flaky (...) cut into rectangles, moistened with egg white, sprinkled with granulated sugar, and baked in a moderate oven.
(ref nec) Pastry obtained thus:  
1. Roll out 7-turn puff pastry to a thickness of 2 millimeters
. 2. Cut into 4x1.5 cm rectangles
. 3. Moisten the top with egg white
. 4. Sprinkle with granulated sugar.
5. Bake as you would a puff pastry.

LEAF:
(ref nec) A knife with a flat, very wide blade used for butchering carcasses. It is used to split and crush the cartilaginous and bony sections of meat.
 Unlike a cleaver, it has a rounded profile opposite the handle.
(D. Alliot, Larpepem vous louchébem?) Thin cleaver. A chef with a large blade refers to a skilled butcher who cuts meat.
(TLFi) [Refers to certain thin tools with a flat surface, or whose shape resembles that of a leaf] BUTCHERY. A type of cleaver used by butchers or pork butchers to cut and flatten meat.
(Dic ac fr) Splitting leaf, a utensil with a wide, flat blade used for cutting meat.

BAY LEAVES:
(ref nec) Bay leaf is a bitter spice cultivated in Trinidad, Jamaica, or Grenada. It is used whole or ground. Uses of bay leaf in cooking: Colombo curry, crème brûlée, fish, blaff, Creole dishes, pilaf rice. Bay leaf is an ingredient in Colombo curry.

GUITAR SHEETS:
(ref nec) Thin, transparent plastic sheets that give chocolate a glossy finish. They can be patterned and used as transfers. Their uses are easily adaptable; they are ideal for rolling out dough without adding flour or for working with chocolate. They are also reusable.

FOOD-GRADE GOLD LEAF:
(relief decoration) These gold leaves add a touch of elegance to chocolates and pastry preparations.

VINE LEAF:
(CNRTL) The leaf of the plant used in cooking; small balls of rice and minced meat, roasted in a vine leaf. Vine leaves are widely used in Mediterranean and Middle Eastern cuisine.

PUFF PASTRY:
(Y. Thuries) The so-called "classic" puff pastry is obtained by preparing a dough, rolling it out, depositing butter, closing the dough around the butter like an envelope, and three times two simple turns (1000 g flour, 550 g water, 18 g salt, 750 g butter).

SCOTTISH PUFF PASTRY:
(Y. Thuries) This puff pastry is quick and less delicate than other methods. It is made by kneading butter cut into large pieces with flour, water, and salt.
However, the butter should not be over-incorporated. Resting times are not essential.

REVERSE PUFF PASTRY (or DUTCH PUFF PASTRY)
(Y. Thuries) Inverted puff pastry is obtained by:
- ​​making a butter mixture (2/3 butter, 1/3 flour)
- making a dough (flour, water, salt, 1/5 butter)
- placing the butter mixture on the dough
- folding into an envelope
- a single turn then a double turn
- a double turn and a single turn.

FEUILLETTE
(ref nec) Barrel used in the Yonne region with a capacity ranging from 132 to 136 liters. In Côte d'Or and Saône-et-Loire, the feuillette only holds 114 liters.

PUFF PASTRY (pastry):
(PF La Varenne) made of 3 simple turns.

REBATE:
(M. Grossmann) A term used in pastry making, specifically when preparing galettes: when the puff pastry dough (5 turns) was formed and presented in a square shape, the cut corners were placed back onto the remaining dough. The whole thing was then shaped into a ball. Once the ball was formed, using the tip of a paring knife and the thumb, a portion of the dough, called "fressure," was removed from under the ball and in its center in a circular motion. This prevented the galette from puffing up too much in the middle. Note that the galettes were made individually and not rolled out and cut into pieces as they are today.

LOW FIRES: 
(CNRTL) A fire providing moderate heat. To heat, cook, melt over low heat. Cooking food or a dish with low heat.

BEAN:
(M. Derrien, M. Sanders, Grand livre de la pâtisserie confiserie française) Throughout the Middle Ages, tradition dictated that each guild choose a king on the eve of Epiphany, who would then reign for the entire year. Originally, the bean was hidden in the bread so that the king would be elected king for a day.

COCOA BEAN  
(ref nec) Cocoa bean. For a long time, only ready-made chocolate was imported into Spain. Gradually, the manufacturing processes became known, and factories were established, which then began importing cocoa beans.
Cocoa beans are the seeds that grow inside the fruit of the cacao tree. 16th century. Borrowed from the Spanish word cacao, itself from cacahuatl.
Cocoa bean, cocoa seed, or cacao: the seed contained in the pod, the fruit of the cacao tree. Cocoa beans are very rich in fats.

FIADONE:
( Inventory of the culinary heritage of France ) A cake made with fresh brocciu cheese; it is one of the specialties of northern Corsica. Its characteristic taste results from a subtle balance between the cheese (brocciu) and the flavoring used (lemon zest, orange blossom or violet).

FIASQUE:
(CRTL) Bottle with a long, thin neck and a swollen body lined with straw, used in Italy to contain wine.

TIGHTENING (a piece of meat):
(The butcher-caterer's handbook) The action of wrapping a piece of meat with string at regular, parallel intervals to create a pleasing shape. Sometimes the piece of meat is wrapped in a layer of fatback.

STRING:

FICELLE (cuire à la)
(ref nec) A cooking method which consists of suspending a piece of meat with a string in a rich broth.

Picardy-style crepe:
(ref nec) A crepe filled with ham, mushrooms, shallots, béchamel sauce or crème fraîche, and Gruyère cheese.
The original recipe for the Picardy-style crepe is protected by the Confrérie des Compagnons de la Ficelle Picarde (Brotherhood of the Companions of the Picardy-Style Crepe) and the Compagnons de la Rabotte Picarde (Companions of the Picardy Crepe).

FICHU:
(ref nec) Another name used to designate the baron's aiguillette in the Paris region.

FICTORES:
(ref nec) Roman bakers' assistants. They shaped the bread dough.

FIDES:
(ref nec) Large vermicelli prepared in the Savoyard style. These vermicelli are generally served as an accompaniment to game (hare stew) or poultry. The Duchy of Savoy, bordering Piedmont in Italy, saw the development in its valleys, through trade and communication via the mountain pastures, of numerous types of pasta: fidé, crozet, taillerin… Some claim that fidé owes its name to the Arabic {fidaws}, attested as early as the 13th century in the south of the Iberian Peninsula, which gradually spread to Catalonia, Roussillon, and Haute-Provence. More likely, it comes from a special cast-iron pot, the fidé, which was fitted onto a wood-burning stove. Originally, these were worm-shaped pasta which, during the 17th and 18th centuries, became very popular in Savoy. Nowadays, their production seems to have been abandoned by pasta manufacturers. All that remains is to replace them with basic thick vermicelli.
In Savoy, fidés are cooked like risotto. Sauté the fidés in butter with chopped onion. Add garlic and moisten with stock. When the stock is absorbed by the fidés, add Beaufort cheese.

FIDIAUX:
(ref nec) - Fidiaux are long, flat pasta found in medieval France.
- Provençal “fidiaux” are a type of long pasta that is dried in Provence in the sun on white cloths, then stored for one or two years at most. They are cooked in a soup for about an hour. When served, grated cheese and mild spices are added. Others cook them with goat's milk or almond milk, but boil them first in water and add the milk at the end. When served, they are sprinkled with sugar.

FIEL:
(CNRTL) Bile of butchered animals, game and poultry, secreted by the liver and stored in a pouch called the gallbladder.

FIELAS:
(ref nec) Name of the conger eel in the Mediterranean: a serpentine, scaleless poison, grey in color with bluish or blackish reflections. Often used in soup.

FIGATELLE (FIGATELLU, -I):
(ref nec) A Corsican sausage, smoked, semi-dry, and highly aromatic, made from pork liver, lean meat, and fat; eaten grilled.
A Corsican specialty. Originally, it was made from the island's native pig, the porcu nustrale. It is a dry sausage composed primarily of pork meat and liver. In 2018, 90% of the market was supplied by processed products made from imported pork (live pigs from Brittany or pre-cut pieces from Spain or the Netherlands) and identified as either artisanal or industrial.

FIX:
(tlfi) To precipitate suspended particles (in the blood) into a more or less solid mass.

CUTTING WIRE:
(ref nec) Most often used by cheesemakers, cutting wires are used to cleanly slice hard cheeses or soft, homogeneous cheeses.
They are also used to cut butter.

FILANDROUS:
(tlfi) Which is filled with filaments, long and hard fibers.

FILATON:
(IPCF) Summer pike.

FILLET:
(CNRTL) For poultry: A thin slice cut lengthwise from the breast, under the wings.
For fish: A strip of flesh cut along the backbone.
For a liquid (lemon, vinegar, etc.): A few drops.

THIN THREAD: 
(ISO for containers) Flats intentionally made on the thread to remove the protrusion of the mold joint mark.

BEEF FILLET:
(ref nec) A long, highly prized cut of meat, taken from either side of the spine, from beef, veal, pork, horse, and mutton. (Psoas) A quick-cooking cut of beef located between the lumbar vertebrae and the digestive tract of the animal. Tournedos and Chateaubriand are cut from this piece of meat.

TURKEY FILLET:
(ref nec) It consists of the pectoral mass of the turkey, with or without attached skin (the sales description must specify the presence of skin).

MILD HERRING FILLET:
(IPCF) Early 20th century. The mildness of these herrings comes not only from the fact that they are lightly smoked, but also from being cold-smoked.
The result is a premium product that replaces traditional herrings. Production methods: filtering, heading, tailing, belly cutting, bone removal, filleting. Washing in water on racks. Brining in vats at 25°C for a few minutes. Washing, draining, drying, and smoking/duration 3 to 8 hours in Corsica.

FILET MIGNON:
(Larousse G) A portion of a small muscle in beef located inside the thoracic cavity, along the first dorsal vertebrae. Trimmed, the filet mignon yields one or two steaks.
In pork, it corresponds to the beef tenderloin.

TURKEY FILLET MIGNON:
(ref nec) This is the inner fillet positioned along the rib cage. The labeling must include the words "inner fillet".

TURKEY BUTTERFLY FILLET:
(ref nec) These are two whole fillets with the skin attached. The label must state "double fillet with skin".

FILLET:
(ref nec) To separate the fillets, especially of a fish (there is a filleting knife, with a long flexible blade).

FILLETTE
(Tlfi) Small bottle containing approximately one-third of a liter, used primarily for Anjou wines.
The Lyon fillette contains only 25 cl (see also the Lyon pot).
The Champagne fillette has a capacity of 0.375 L.

FILMER:
(Reference cooking method) To cover a preparation with cling film.

FILM IN CONTACT:
(ref nec) Place a cling film in direct contact with a product (cream, paste) to prevent it from forming a crust on the surface.

FILTRATION:
(ref nec) In traditional cooking, filtration (clarification, etc.) is most often done using a chinois (see this word), possibly lined with a clean cloth folded in four.
However, a multitude of modern equipment exists in chemistry laboratories for this same function. Buchner filters are one example.
Most wines are filtered before bottling. There are many types of filters. One can also filter much more finely using sintered media.

FILTRATION
(wine) A technique consisting of clarifying wines by passing them through a filter layer that is permitted and, in many cases, recommended.
(Civa) Filtration, 's Filtrìera: Wines are usually clarified at the end of the aging process, before bottling. Filtration is the most common method: it removes yeasts and bacteria still suspended in the wine to ensure its stability. Various techniques are used: plate filtration, alluvial filtration, or tangential flow filtration.

FILTERING:
 (P. Lacam, New Memorial of Pastry) This involves passing syrup through a raw wool bag to clarify it. It is also filtered through Joseph paper. 

FINAGE:
(Ribereau-Gayon) Delimited territory of an appellation.

FINAL:
(Treatise on Oenology, M. Ribereau Gayon) During a tasting, the final corresponds to the overall impression left by the wine after tasting it, in other words, it is the sensations that remain in the mouth after tasting it.

FINANCIER:
(H. This, Nouvelles Gastronomiques) "This time, it's a plea for help, because the investigation isn't finished, even though it has progressed.
It all started with a recipe from a chef friend who used the term 'financier' to refer to a preparation that had nothing to do with what we commonly understand by that term: a small, ingot-shaped cake, as blond as gold.
But, in such a case, I'm wary of my own knowledge, and I embark on exploring the sources. To begin with, I found an article on Wikipedia that presented financiers as avatars of 'visidantines' or 'friands'... with a history section lacking references, which claimed that financiers, in their current form, were introduced by a pastry chef named Lasne, who supposedly had his shop near the Place de la Bourse in Paris."
Yeah, I'm starting to get really suspicious of stories like this without any references, because anyone can say anything, right? So I was going to delve into some old pastry books, and that's how I found some contradictory information.
In Darenne and Duval's treatise, from 1909, there are two recipes:
Financier (recipe for tiered cakes) — 500g caster sugar whipped over low heat with 16 egg whites; when the meringue is firm, add 250g flour, 180g finely ground almonds, 125g melted butter, kirsch, and vanilla, mix everything well: buttered savarin molds sprinkled with chopped almonds. Bake in a fairly hot oven, then stack them, glaze with apricot jam, and coat with vanilla fondant. Decorate with pistachio buttercream.
This is puzzling, because it's not the Visitandine recipe.
Financier (other). - 375g sugar beaten with 1/2 egg yolks; when very light, add 1/25g sugar melted dry, as for nougat, and ground into a powder, then 3 eggs; mix again, flavor generously with rum and vanilla, and combine with 250g ground almonds, 250g flour and cornstarch, 250g melted butter, and 1/2 beaten egg whites. Buttered rosette molds coated with chopped almonds; bake in a moderate oven. Once baked and cooled, glaze with red apricot or plain, scatter chopped pistachios in the center and toasted chopped almonds around the edge.
Above all, these are not ingot-shaped cakes, as was claimed.
So I continued my search… and I found that the cake existed well before the so-called Lasne, and already under that name. Thus, in 1878, Pierre Lacam gave the following recipe:
125 g of almonds, 250 g of sugar; grind them and sift them; put this in a terrine; work it with 6 egg whites and vanilla, then 125 g of cornflour and 125 g of melted butter, flat fluted mold, glaze with vanilla, oven slightly warm.

And before that, nothing in the books I consulted, neither under the entry "financier" nor, for that matter, under "visitandine." To this day, I suppose this cake had another, more official name, but that would require going back to the 14th century and finding out when the recipe appeared, and therefore what name should be used. Who can help me?
(Professional Charter of Biscuit and Cake Manufacturers of France) A small, often rectangular, soft and melt-in-your-mouth cake, the financier has a "gold ingot" color. It is made of flour, eggs, sweeteners, and almond flour.

FIN:
(CNRTL) Extreme, last. That which is slender and delicate in its kind, as opposed to large and coarse. That which possesses the best qualities of its kind, natural or acquired.
See salt.

FINANCIAL:
v. financial sauce.

FINANCIÈRE (A LA)
(Cuisinier Gastron, 1740) Chicken à la financière: You have suitable chickens à la reine which you smother in the usual way in a court-bouillon, with lamb bladders; you have a specially prepared salpicon, finished to a good taste; you remove your chickens and drained bladders; then you open your bladders, and you put your chickens inside, with the salpicon, and you close your bladder well; when ready to serve, you blow out the bladders, and tie them with a little thread, and that makes the bag, a clear essence on top, lemon juice, and serve; you can put a little green on it. 
(Lent) Poached fish, with crayfish and parsley, smelt croquettes with béchamel sauce, fillets of sole cooked in salt water, hollandaise sauce with supreme, a mushroom stew, carp roe.

FINE CHAMPAGNE:
( https://www.inao.gouv.fr/show_texte/827 ) Fine Champagne is a superior quality Cognac.
The controlled designations "Grande Fine Champagne" and "Grande Champagne", "Petite Champagne", "Fine Champagne", "Borderies", "Fins Bois", "Bons Bois" are exclusively reserved for eaux-de-vie which, meeting the conditions listed below, will come from wines harvested respectively for each of them in the territories designated below, it being understood that their distillation will be carried out within the delimited territory of the Cognac designation.
Wines intended for the distillation of eaux-de-vie entitled to the controlled designations of origin "Grande Champagne," "Grande Fine Champagne," "Petite Champagne," "Fine Champagne," "Borderies," "Fins Bois," and "Bons Bois" come from the following grape varieties:
Colombard, Folle Blanche, and Ugni Blanc;
Folignan, Jurançon Blanc, Meslier Saint-François, Montils, Sélec, and Sémillon, each representing a maximum of 10% of the vineyard area.
Jurançon Blanc, Meslier Saint-François, and Sélec are only permitted for vines planted before September 18, 2005. They must be included in the vineyard area until the 2020 harvest inclusive. The vineyard area is understood to encompass all the plots of the estate producing the wine intended for the production of the eaux-de-vie of the aforementioned designations of origin. Only those grape varieties may be used
for the distillation of the eaux-de-vie of the aforementioned designations of origin.
The production of brandies entitled to one of the above-mentioned controlled designations of origin includes wines vinified according to local practices and for which a certificate of non-sweetening has been provided. The use of presses with an Archimedes screw, known as continuous presses, is prohibited.
Only brandies with an alcohol content not exceeding 72% ABV upon leaving the still and distilled according to the so-called "Charentais" process, which involves two successive heatings and is sanctioned by local, fair, and consistent practice, are entitled to one of the above-mentioned controlled designations of origin. The Charentais still essentially consists of a boiler heated by an open flame, a still head with or without a wine heater, and a coil with a cooling device.
The total capacity of the boiler must not exceed 30 hl (with a tolerance of 5%), and the volume of the charge is limited to 25 hl per heating.
However, boilers of a Capacity exceeding the maximum set in the preceding paragraph may be used provided that it is exclusively reserved for the initial heating operation to obtain the "smoke" and that it also meets the following conditions:
1° The total capacity of the boiler must not exceed 140 hl (with a tolerance of 5%) and the volume of wine used is limited to 120 hl per heating;
2. The heating system must be specifically adapted for the exclusive production of low wines.
Brandies bearing the aforementioned designations must have a minimum alcohol content of 40% ABV at the time of sale to the consumer.
Distillation of the wines using the so-called "Charentais" process must be carried out before March 31st of the year following the harvest. Brandies produced after this date are not entitled to the controlled designations of origin "Grande Fine Champagne," "Grande Champagne," "Petite Champagne," "Fine Champagne," "Borderies," "Fins Bois," and "Bons Bois."
Brandies claiming the controlled designations of origin "Grande Fine Champagne," "Grande Champagne," "Petite Champagne," "Fine Champagne," "Borderies," "Fins Bois," and "Bons Bois" in the distillation declaration may not be placed on the market without a certificate of approval issued by the National Institute of Appellations of Origin (INAO) after verification of the production conditions as set forth in Articles 1 to 4 above.
A joint decree of the Minister of Agriculture and the Minister of the Economy and Finance, issued upon a proposal from the INAO after consultation with the relevant trade associations, will establish the procedural rules applicable to the issuance of the certificate of approval.
The eaux-de-vie for which, under the terms of this decree, one of the above controlled designations will be claimed may not be declared after harvest, offered to the public, shipped, put up for sale or sold, without the aforementioned designations being accompanied in the harvest declaration, in the announcements, on the leaflets, labels, any containers whatsoever, by the mention "controlled designation" in very conspicuous characters.
The use of any indication or sign likely to mislead the buyer into believing that a brandy is entitled to one of the above controlled designations, when it does not meet all the conditions set out in this decree, will be prosecuted in accordance with the general legislation on fraud and on the protection of designations of origin (Law of 1 August 1905, art. 1 and 2; Law of 6 May 1919, art. 8; Decree of 19 August 1921, art. 13), without prejudice to tax penalties, if applicable.

HERBS:
See "Herbs"

FINESSE:
(Treatise on oenology, M. Ribereau Gayon) Refers to a wine that is both smooth and delicate.

FINGER FOOD:
(ref nec) English term for foods prepared to be eaten with the fingers (see canapé, petits fours, tapas, amuse bouche).

FINISH:
(ref nec) The act of completing a preparation in its final stages (seasoning, binding, etc.). The act of placing a preparation in the oven or under a salamander grill in preparation for glazing.

FINOT:
(ref nec) Finot or special flour is a very fine semolina of durum wheat.

FIZZ:
(ref nec) A fizz is a long drink in the "sour" family due to its acidity, resulting from the presence of lemon juice among its key ingredients. It is also characterized by the addition of sparkling water (hence its name) and an alcoholic base, often gin.

WEST FJORD:
(ref nec) The West Fjord is a Norwegian cattle breed. In Norwegian, it is called Vestlandsk fjordfe. Its coat varies from solid white to red, gray, black, brindle, and even red or black piebald. The mucous membranes are black. 40% have horns.
It is a medium-sized breed. The cow measures 120 cm at the withers and weighs 425 kg. It is the smallest Norwegian breed.

FLACON
(TLFi) Small bottle, usually made of glass, which is closed with a stopper made of either the same material or metal.

STILLIGOUT BOTTLE:
(Cocktail) Bottle equipped with a device allowing the pouring of small quantities of liquid.

FLAGEL:
(M. Derrien, M. Sanders, Grand livre de la pâtisserie confiserie française) Pierre Gontier cites in his book E{xcercitationes hygiasticae} two kinds of scalded cakes, flagels and gobets.

{FLAIR BARTENDING}:
The art of juggling with the objects available to the bartender (bottle, glass, fruit, etc.).

Flemish Style (FLAMANDE A LA):
(PF La Varenne) water, egg yolks, butter, parsley, tarragon, lemon, anchovies, salt, pepper, nutmeg
(A. Colombié)  (Garnish à la). — 1745 Recipe. — This garnish, which is especially suited to large cuts of meat, is prepared as follows: Braise cabbage, prepared in small balls, with lean bacon and sausage; separately, glaze carrots, the woody parts of which have been removed, with their juices. Garnish the large cut by alternating groups or edging the meat with slices of sausage, bacon, cabbage, and carrots. [It is clear that the terminology has been altered]
(Favre, 1899) (Garnish à la). — Formula 1745. — This garnish, which is especially suited to large cuts of meat, is prepared as follows: Braise cabbage, cut into balls, with lean bacon and sausage; separately, glaze carrots, the woody parts of which have been removed, with their juices. Garnish the large cut of meat by alternating or edging the meat with slices of sausage, bacon, cabbage, and carrots .

FLAMBADE:
(boulangerienet) regional bread, Southwest France

FLAMBADOU:
See "capuchin"

FLAMBARD:
(The butcher-caterer's companion's book) Name given to fats removed from broths or recovered from oven trays, or during the degreasing of casings.

FLAMBARDE: 
(technomitron) Bergerac region. Like fougasse.

FLAMBER
(CNRTL) To douse a preparation with alcohol or wine, then set it alight.
To pass over a flame to burn off down or hair.
To douse with melted lard, to douse with alcohol that is then set alight.
To burn in such a way that the alcohol content is reduced.

FLAMBOIR, FLAMBOIR A LARD, FLAMBADOU, CAPUCIN:
See "capucin"

FLAMICHE:
(ref nec) Puff pastry pie. Between the two layers of pastry, fill with a creamy leek fondue.

FLAMOUSE or FLAMUSE:
(ref nec) Pumpkin flan of Burgundian origin.

FLAN:
(TLFi) Originally {flaon}, 12th century, "a type of cake"
(ref nec). A cooked culinary specialty, round in shape as its name indicates (in the sense of a metal disc used to make a coin (Gilles Ménage's Etymological Dictionary, 17th century)), with a firm, wobbly, smooth, and tender texture, made with eggs beaten in milk or cream. From the 17th century onward, the same preparation was called differently: oeufs au lait (Louis Liger in 1700, François Masssialot 1722) or flan (Philibert Monet, 1620; Nicolas de Bonnefons 1679). The Manual of Household Instruction (1903) states in the entry for "cream" that the names oeufs au lait, crème cuite, or flan vary according to appearance: "flan or crème renversée is a firm cream," while for pastry cream (1886), a flan is cooked on pastry. At Antonin Carême's, a flan is always in pastry and without pastry, it's a custard cooked in a bain-marie.

ALSACE FLAN:
(Darenne and Duval) Milk, egg yolks, whole eggs, sugar, flour, vanilla, mixture poured over apples, baking.

FLAN BAS-BRETON (FAR):
(Darenne and Duval) Flour, milk, sugar, eggs, melted butter; in a mold with prunes and raisins, bake.

FLAN FORAIN:
(Darenne and Duval) Shortcrust pastry and filling: flour, sugar, eggs, milk, water, orange blossom water.

FLAN WITH FINE MILK:
(Darenne and Duval) Shortcrust pastry, butter in pieces, then filling: sugar, flour, eggs, orange blossom water or vanilla, milk. Bake.

MERINGUE FLAN:
(Darenne and Duval) Darkening dough, frangipane, blind cooking. Meringue.

EGG FLAN:
(Academy of Taste) There's confusion surrounding the word "flan." Pastry flan is made without a crust! So why is this pastry, which you buy from your local baker and which is clearly sold as a flan, made with a crust? It's not a mistake, but a slight lack of precision. Flan with a crust is a Parisian flan! But here again, two opposing views clash: those who favor shortcrust pastry and those who defend puff pastry.

PARISIAN FLAN:
(Darenne and Duval) Thin shortcrust pastry and filling: flour, sugar, eggs, milk, orange blossom water.
(CNRTL) Filled tart. Very popular during the medieval period, flan, one of the oldest French pastries, was originally a savory dish. In the 15th century, in the book Le Viandier by Guillaume Tirel (known as Taillevent), the following recipe appears: "To make flans or tarts during Lent, mix tenches, lux, carp, and almonds, which must be ground together with saffron and then thinned with white wine." The smooth, vanilla-flavored recipe we know today was still a long way off. It would only appear on the eve of the 20th century after several evolutions.

FLAN PÂTISSIER:
(CNRTL) Sweet cream made from eggs, milk and flour which is set in the oven.

RICE FLAN:
(Darenne and Duval) Shortcrust pastry, sugar, rice flour, egg, egg yolk, milk, butter, vanilla, almonds.

FLANCHET:
(Larousse G) The flanchet is a thin cut of beef corresponding to the lower part of the abdominal muscles, in the sirloin between the brisket and the fat cap. Beef flanchet is a cut used for pot-au-feu.
It is the thinnest and longest cut. Its bones are, in fact, only cartilage. When cooked, it is a tender and gelatinous cut. It is recommended in blanquette.

FLANK:
(Reference leather) Arrange around a main piece small trimming elements of the same nature as the piece.

FLAQUER:
- Fish placed belly-first, sides opened and central bone removed. The fish is gutted through the gills.
- Slicing a round fish to open it flat (e.g., cod).

FLAT WHITE:
(ref nec) A flat white is a coffee-based drink made with espresso and milk foam, but served in a smaller quantity with less foam, resulting in a higher proportion of coffee to milk, which itself has a lighter, more velvety consistency. The espresso flavor is therefore more pronounced in a flat white . The origin of this drink is debated.

FLAUGNARDE
(ref nec) A flaugnarde is a dessert prepared in Auvergne, Limousin, and Périgord. It is a type of clafoutis made with apples, pears, or prunes, and flavored in various ways.

FLAVOR:
{{Term to be avoided}}, since, introduced at a time when knowledge of sensory physiology was insufficient, it only refers to "taste," that is, the synthetic sensation one has when putting food in the mouth.
It corresponds to the English word "flavor," which designates taste, namely the sum of sensations one has when eating, including the mixture of retronasal olfactory sensations (odor compounds travel up to the nose through channels at the back of the mouth, the "retronasal fossae"), sapid sensations (through the taste buds, which capture not only sapid molecules but also lipids that stimulate specific receptors), trigeminal sensations (pungency and freshness), etc. In
short, there is no reason to use this unnecessary term.

FLAIL:
(CNRTL) An instrument used for threshing grain, consisting of a handle and a beater connected by straps.
(CNRTL) The lever of a balance, made of a horizontal metal rod oscillating around an axis, at the ends of which the pans are fixed or on which the counterweight is moved.

ARROW:
(French charcuterie glossary) Strip of bacon lifted from the shoulder to the thigh on the thigh on the side of the pig.

FLEUR:
(The butcher-caterer's companion's book) A collection of microorganisms that develop on the casing of a dry sausage, or on the surface of dried charcuterie.
In Switzerland, it refers to type 45 wheat flour.

FLEURAGE:
(ref nec) A charcuterie process that involves dipping sausages in a white powder to simulate a natural white bloom. It is also called flouring or talc coating.
In baking and pastry making, fleurage involves sprinkling flour during the weighing and shaping process to prevent the dough from sticking to the work surfaces. It should not be confused with flouring, which is the method used to create decorative patterns on the top of bread.

FLEUR DE SEL
(ref nec) The term "fleur de sel" refers to salt that crystallizes immediately on the surface of salt marshes during the warmer months.
See "Guérande salt"

FLEURAGE
(ref nec) A charcuterie process that consists of dipping sausages in a white powder mixture to simulate a natural white bloom. It is also called flouring or talc coating.

FLEURER:
(The butcher-caterer's companion's book) To lightly dust the marble or work surface with flour. Synonym of "fariner" (to flour).

FLOURISH:
(CNRTL) To adorn something with flowers.

FLEURON:
(TLFi) Flower-shaped ornament.
By extension, it also refers to decorative motifs with other shapes, made, for example, from puff pastry scraps.

FLIP:
(ref nec) A flip is a cocktail served hot or cold, similar in recipe to eggnogs. The only difference is the absence of cream or milk.

Floc de Gascogne:
(IPCF) Floc, which means white in Gascon, is produced exclusively in the Armagnac region. A translucent white or rosé liquid, it is made from two-thirds fresh grape must and one-third young Armagnac. Its alcohol content is 16 to 18%. It is primarily consumed as an aperitif, chilled or iced.

FLOGNARDE:
(ref nec) Dessert originating from Limousin. A type of apple clafoutis.

FLORENTIN:
(Professional Charter of Biscuit and Cake Manufacturers of France) Round in shape, the Florentine has a crisp texture. Its characteristic ingredients are dried and candied fruits (almonds, hazelnuts, orange peel, etc.) and sweeteners.

FROSTED FLAKE:
(ref nec) System obtained by external freezing of a preparation such as beaten egg white or meringue egg white; often, these systems are obtained using liquid nitrogen.

FLOGNARDE
(ref nec) Dessert originating from Limousin. A type of apple clafoutis.

FLOQUER:
(ref nec) Allows the finishing of a pastry preparation by coating it with a flocking mixture made of icing paste, cocoa butter, fat-soluble coloring, etc., using a spray gun.

FLOWERING
(Civa) Flowering, 's Blieja, d'r Blüescht: Phenological stage of the vine corresponding to the period of flower fertilization (in Alsace, around mid-June). Favored by fine, dry weather, flowering allows for good berry formation. Conversely, bad weather, rain or wind, can prevent the fertilization of some flowers. This phenomenon, known as coulure, then leads to a reduction in the harvest. The period between the end of flowering and grape maturity is, on average in our latitudes, 100 to 120 days.

FLOUTE:
Potato dumplings

FLUTE:
(ref nec) A flute, or "greasy bread," is a type of French bread, the same length as a baguette but twice as wide, weighing approximately 400 grams.
(Larousse G) A stemmed glass in the shape of a narrow cone, used to serve champagne and sparkling wines.

FOCACCIA:
(ref nec) A type of focaccia originating in Italy. It can be topped with anchovies or olives.

FOCATIUS or SUBCINERITIUS  
(ref nec) Luxury bread cooked in ashes.

FOIE GRAS:
(ref nec) Foie gras is a culinary specialty made from the fresh liver of domestic geese and ducks, which are then fattened. Fresh foie gras is the agricultural product from poultry farming, while cooked foie gras is the culinary specialty.
The foie gras is enlarged by fattening with carbohydrates derived from corn kernels. This is done using a force-feeding mill that forces the animals to ingest a maximum amount of grain. The basic principle for obtaining foie gras is to raise geese or ducks and then force-feed them during the period preceding slaughter (generally about twelve days) to fatten the animal. This fattening process allows the liver to enlarge, which will produce the fresh foie gras.

CALF'S LIVER:
(ref nec) Glycogenic gland belonging to the category of red offal products. Rich in minerals (iron and copper) and vitamins (mainly vitamin A). Edible and with a delicate flavor.

CALF'S LIVER:
(TLFi) Polypore fungus, with a large bracket-shaped cap and a viscous surface, dark blood red in color, growing on oaks and chestnut trees, edible.

FOISON:
A term proposed by Hervé This on December 12, 2021, to describe very light foams produced in cooking, particularly using siphons.
The term "foison d'or" (golden foam) is applied to foams of a golden color.

TO AERAGE:
(CNRTL) To increase in volume. More precisely, in cooking: to produce a system where gas bubbles are dispersed in a liquid or solid. The use of siphons today corresponds to this aeration.

FOUNDATION:
(The butcher-caterer's companion's book) To put a base, to line (the bottom of a utensil) with dough or strips of bacon, onions, etc.
In pastry making, to place a sheet of dough in a mold to form a base.

BASE: 
(ISO for containers) Base of a container, not including the foot.
(tlfi) Primary ingredients of sauces and for moistening culinary preparations.
(ref nec) Broth, generally made with veal or poultry and aromatic vegetables, reduced to increase its consistency and generally used in the preparation of sauces.
White stock is made with veal or poultry and some vegetables; it is used to prepare white or German sauce, Aurora sauce, Poulette sauce, etc.
Brown stock is generally made with beef (sometimes with veal) and browned vegetables to prepare brown sauces (Spanish, Bordelaise, etc.).
Stocks prepared from fish or game are called "fumets" (see this word).

WHITE STOCK:
(ref nec) Veal shank, chicken, moisten, cook, filter.

CANDLE GUARD:
(L. Bromberger, Paris Bistro) Suze blackcurrant

PASTRY BASE:
(Larousse G) Base for composition used in the making of a cake or dessert.

POUND BASE: 
(ISO for containers) domed base, domed base, base with a concave shape.

WHITE VEAL STOCK:
(ref nec) Veal bones, moisten, boil, drain, carrots, onions, garlic, leek, celery, bouquet garni, cold water, clove, cook, filter.

WHITE CHICKEN STOCK:
(ref nec) Chicken bones and carcass, moisten, boil, drain, carrots, onions, garlic, leek, celery, bouquet garni, cold water, clove, cook, filter.

GAME JELLY STOCK:
(ref nec) With veal shank, beef round, scraps, carcasses and lower cuts of game, veal feet, aromatics, same preparation as for game stock.

POULTRY JELLY STOCK:
(ref nec) With veal shank, beef round, carcasses, poultry giblets, veal feet, carrots, onions, parsley, celery, bay leaf, cloves, garlic, light white stock, same preparation as for poultry.

FONDANT:
(ref nec) A smooth, white, and creamy paste, a basic ingredient in confectionery, obtained from sugar with 10% glucose, cooked to a medium soft-ball stage (approximately 115°C) and worked after cooling.
(TLFi) It requires almost no chewing.
A white mass obtained by intensely mixing sugar and glucose syrup, with air incorporated.

MELTING OR TEMPERING MACHINE:
(ref nec) The main functions of this appliance allow for the melting, mixing, and storage of chocolate by maintaining the desired temperature and uniformity of texture. It ensures high-quality crystallization and provides couverture chocolate that is always ready for use and readily available to the chocolatier.

MELTING:
(ref nec) Cook gently, covered, without water, with a little butter. (See braising). Ex: shredded lettuce or sorrel, leek fondue, tomato fondue.

MELTED:
(Treatise on Oenology, M. Ribereau Gayon) This term generally applies to aged wines where the different characteristics of the wine blend harmoniously to form a homogeneous whole.
The word should not be used to describe a wine that no longer has the astringency of a young wine ("melted tannins"), because, on the contrary, the phenolic compounds responsible for this effect have polymerized, thus forming large molecules, which is the opposite of the word "melted."
(French Dictionary) Said of a melted cheese, such as "fondu creusois," served with potatoes, and similar to raclette.

FONDUE:
(ref nec) A preparation of vegetables which, after being cooked for a long time in butter, fat, or oil, are completely broken down. These various vegetable fondues are used as complementary elements in many dishes.
Joseph Favre (Dic univ cuis prat) distinguishes:
- the Italian-style soufflé fondue, very original, made with melted Parmesan cheese, egg yolks, and beaten egg whites,
- the English-style fondue, made with Chester cheese, egg yolks, and amber beer
- for Favre, who was Swiss, the Valais-style fondue was what we call raclette today,
- the Vaud-style fondue was similar to the Savoyard fondue, as was the Geneva-style fondue.

CHEESE FONDUE:
(TLFi) Dish prepared with hard cheese (gruyère, emmental) generally mixed with a variable proportion of semi-hard cheese, melted in white wine, with the addition of garlic, pepper and a little kirsch, and which each guest eats by dipping a piece of bread into the fondue pot in which this dish is prepared and kept warm.

TOMATO FONDUE:
(ref nec) Peeled and crushed tomato with chopped onion sautéed in butter and a hint of garlic, reduced until all the water has evaporated.

FOUNTAIN:
(The butcher-caterer's companion's book) Hollow that is made in a pile of flour and into which liquids are placed to be incorporated.

FONTAINEBLEAU: 
(J. Froc) Aerated cheese preparation. 

FOOD TRUCK:
This term refers to a food truck/restaurant with a mobile kitchen that sells its products in public spaces. It combines quick preparation with the convenience of being close to customers. The main items offered are pizzas, fries, sandwiches, snacks, and international cuisine.

FOOD PAIRING:
(H. This) Above all, don't believe this false theory! In proper French, we would say "pairing of ingredients," but generally, those who use this expression are referring to a false theory, and so they do it in English: like comparing apples and oranges. What is it really about? I can easily attest to this, because I witnessed the rise of this idea—false, I repeat—which was promoted by companies specializing in fragrance compositions and extracts (what are mistakenly called "flavorings") for purely commercial purposes.
The facts are as follows. Traditionally, in French cuisine, we follow recipes, sometimes adapted from other countries by cooks who had traveled there. But just as red wine has long been drunk with cheese, and white wine with fish, for example, no one would have thought of mixing basil with lime… which I did in 1987 (if I remember correctly) in a dessert I presented on a television program… and it earned me questions like, “Are you sure you’re not creating a dangerous combination?” Yes, just twenty years ago, cooking was all about repeating classic formulas, and innovation was forbidden.
Then, with molecular gastronomy, there were mixtures, daring experiments… and it was at this time that a multinational company specializing in “fragrant compositions and extracts” took advantage of the situation to promote a theory—a false one, therefore—that supposedly helped cooks create delicious dishes. This was “food pairing,” since the theory was promoted primarily, at first, in England. And there were mixtures of white chocolate with caviar, or coffee with garlic. I tasted them: they were utterly uninteresting.
But there was an industrial company involved, and so it was proposed that culinary ingredients could be combined provided they shared certain aromatic molecules.
A theory? I could come up with them endlessly, because it's not scientific at all! Indeed, when you take two culinary ingredients at random, it's absolutely certain that there will always be at least one compound in common: the theory is irrefutable, therefore not scientific. Conversely, I've often asked my friend Pierre Gagnaire how he would combine unlikely ingredients, and he's always managed to do it, because, in reality, it's a question of talent, not aromatic molecules!
It's worth repeating that cooking is first and foremost about social connection, then art, and only then technique. Combining ingredients is an artistic choice. And the only rule of art is to have no rules. For example, in music, it was said that you couldn't follow a C with an F sharp… but a great musician managed to do it. In painting, it was said that perspective had to be respected… but a great painter shattered that idea. And this has happened constantly, in all the arts. In fact, you could even say that repetition is precisely the proof that it isn't art. In cooking as in other arts.
In short, the food pairing theory was a kind of marketing fraud, a sort of dishonesty for gullible people who wanted to make something good on the cheap.
Yes, you can combine anything with anything, "pair" anything, but it's a matter of talent, not science!

STRENGTH
(ref nec) Property of a leavened dough which is supple and elastic.

BAKING STRENGTH /W
(Arvalis) Baking strength represents the work required to deform the dough until it breaks and indicates the strength of the flour. It is commonly measured using the Chopin alveograph.
Flour categories are classified according to their W value: for example: biscuit flour 100 to 150; artisanal bread flour 150 to 220; industrial bread flour 220 to 280; strength flour above 280.

FORNERESSE:
(bakery) From Old French; one who runs a communal oven (by extension, baker)

FORNILLON:
(bakery and) Fournier.  

FORTIFIED:
 (Treatise on oenology, M. Ribereau Gayon) This is a wine produced through the addition of alcohol (it is also called fortified wine).

FOUACE:
(TLFi) Wheat flour galette cooked under ashes or in the oven.
Regional pastry (Auvergne) made with eggs, butter and flavored with cognac and orange blossom.

FOUDRE:
(Practical Wine Guide, P. Ribereau-Gayon) Foudres: immense oval casks, with a capacity of 30 to 700 hectolitres, traditionally used in a large number of regions.

Fouée:
(ref nec) Small ball of bread, baked in the oven and filled while still warm with rillettes, cracklings, etc.
Bread from western France. (Poitou, Charentes, Anjou, Loire Valley.)

FOUEE D'ANJOU: 
(technomitron) Sourdough bread. Shaped into a disc 15 cm in diameter. 

WHISK:
(ref nec) A utensil used for whipping, emulsifying, or mixing. It was originally a bundle of wicker wires, later bent and joined together. The more wires a whisk has, the more effective it is. Note that it is not true that the whisk must be made of iron and the bowl of copper for making mayonnaise or mousses.

WHISK, or BALLOON WHISK
(ref nec) Rounded whisk with semi-rigid wires used to whip egg whites.

TURKEY WHIP:
(ref nec) This is the third segment of the wing. The term "whip" can be replaced by the term "tip".

WHISK:
(CNRTL) To beat cream or eggs (originally with rods) until frothy. Another term is "to whip." To work a cream or mixture

FOUGASSE or FOUGACE:
(TLFi) Synonym of fouace. By extension, a brioche in the shape of a crown.
(ref nec) A regional bread from southeastern France, oval in shape and fairly flat, carved to form several branches, with a soft crust and a thick, fluffy crumb, made from white or semi-wholemeal flour, yeast, water, and olive oil. Fougasse can be flavored with anchovies, onions, bacon, etc. Sometimes, as in Grasse, it is flavored with orange blossom water. It is also eaten in Algeria, more specifically in the Constantine region.
(cnrtl) A type of flatbread. Other names: fouace, fouasse, six-branched fouace, horn. From the Latin *  panis focacius *. A culinary specialty of Provençal cuisine.

FOUGASSETTE:
(IPCF) A sweet variant of fougasse in the Nice and Grasse regions, with seven holes symbolizing a face. Cream-colored on top, 20 cm long, 10 cm wide, and 2 cm thick. The Grasse variety, oval-shaped and imitating the face of Christ, is not documented before the 1930s. Fougassette is one of the thirteen traditional Christmas desserts in Provence.

Crushing
(ref nec) An operation that consists of bursting the grapes to release the maximum amount of juice, but without crushing the seeds or stems. Often, crushing and destemming are done simultaneously, by the same machine.
(Civa) Crushing, 's Dùrichràppla: This operation consists of gently bursting the grapes to facilitate juice extraction and therefore pressing. Crushing is less common nowadays, as most winemakers prefer to press whole grapes to limit settling.

PRESS:
(CNRTL) To compress or press something by repeatedly pressing with the hands, feet, or by mechanical means.
(The Butcher-Caterer's Companion Book) The operation of passing a preparation through a chinois sieve by pressing firmly with a ladle or pestle to extract the maximum amount of liquid.
To pass a sauce or stock through a chinois sieve by pressing with a sieve bag.
To crush with moderate pressure to extract the maximum amount of juice from cooked or raw fruit.

OVEN:
(French Academy Dictionary) A vaulted masonry structure with an opening at the front, in which bread, pastries, etc., are baked.
An enclosed part of a stove, or a separate appliance, used for cooking food.
An apparatus, device, or enclosure where certain materials are transformed into usable products by the effect of heat.

FORCED CONVECTION FAN OVEN:
(French Bakery Glossary) These ovens have a burner and a fan that ventilates and circulates hot air in the baking chamber. They heat up quickly but have no thermal inertia.

WOOD-FIRED OVEN IN ACTION:
(French Bakery Glossary) A wood-fired oven where the firebox is in the same room as the baking chamber. Bread baked in this oven can be labeled "wood-fired."
(ref nec)
A wood-fired oven where the firebox is in the same room as the baking chamber.
French law requires the removal of ashes from the chamber before baking.

INDIRECT WOOD-FIRED OVEN:
(French Bakery Glossary) A wood-fired oven with a rotating hearth where the flame does not come into contact with the baking chamber.
(ref nec) Also called a "gueulard" oven / A wood-fired oven with a rotating hearth where the flame does not come into contact with the baking chamber.

TUBE OVEN:
(French bakery glossary) Oven consisting of a set of individual tubes licked by the flames, arranged above and below the baking chamber.

COMMON OVEN:
(ref nec) In the French feudal system, the lord was obligated to maintain and make available to all inhabitants of the manor certain communal services. These main communal services were the oven, the mill, the wine press, and the wine market. In return, the inhabitants paid a fee.

FIELD OVEN:
(confectionery) It is a portable red copper oven, long, and three or four fingers high, slightly raised on its feet, so that fire can be put underneath as needed, and fitted with a rimmed lid to retain the fire that sometimes needs to be put on top.

HOT OVEN:
 (P. Lacam, New Memorial of Pastry) 225°. Good for vol-au-vent, medium brioches. 

GENTLE OVEN:
 (P. Lacam, New Memorial of Pastry) 150°. Praline cakes, biscuits. 

HELLISH OVEN:
 (bakery/net) The first communal oven built on the Île de la Cité. Named for its size and the reddish reflections its flames cast into the distance.

MEDIUM OVEN /
 (P. Lacam, New Memorial of Pastry) 175°. Choux pastry, large cakes, mousseline brioches. 

VERY GENTLE OVEN:
 (P. Lacam, New Memorial of Pastry) 80 to 100°. The meringues. 

TUNNEL OVEN:
(CREB) Oven equipped with a moving conveyor belt, mechanically driven inside the cooking chamber.

HIGH OVEN:
 (P. Lacam, New Memorial of Pastry) 250°. Suitable for small puff pastries and small brioches. 

FORK:
(André Castelot, Histoire à Table, Plon-Perrin, 1972, p. 294) The ancestors of the fork were simple metal hooks among the Egyptians, used more in the kitchen than at the table, for picking up pieces of meat from cauldrons.
The first fork is said to have come from Venice, invented perhaps by a Greek princess, wife of Doge Domenico Silvio, who caused a sensation and a scandal by eating "with small two-pronged gold forks."
Another gold fork is found in 1328, in the inventory of the Queen of Hungary, a fork that probably served no purpose, since the Middle Ages only ever used for spearing meat, a few fruits for queens, or "making rösti for the king."
From Venice, the fork is said to have arrived in the hands of the Medici; This did not prevent Queen Catherine de Medici from eating with her fingers; perhaps at most she used finger bowls for very hot dishes.
(Claude Terrail, Ma Tour d'Argent, Stock, 1974, pp. 86-87) Henry III (who had discovered the fork during his stay in Venice) frequently visited La Tour d'Argent. He now found, as he pleased, his place setting with an ivory-handled fork with three pewter tines, and the same for eleven members of his entourage.
The wearing of the ruff by gentlemen and courtiers encouraged the use of the fork, allowing them to bring food to their mouths without staining their collars. As for the clergy, until the 18th century, they considered the fork the "instrument of the devil," which incited the sin of gluttony.  
This innovation surprised most diners, who, like Montaigne, scoffed at forks, finding them both ridiculous and cumbersome. Montaigne claimed to have done without this new fashion: "I dine without a tablecloth, but in the German style, without a white napkin, very inconveniently… and I use little spoon or fork… I sometimes bite my fingers in my haste."
By the end of the 17th century, the fork had adapted and evolved; it now had four tines instead of two like the old miniature fork. But some used the fork in a completely different way than that prescribed by etiquette manuals at the time: they used it, for example, quite simply to pick their teeth.
Today, in France, when setting a table, the basic or fish fork is always placed to the left of the plate.
For cheese or dessert, it is placed at the top of the plate, with the tines facing to the right.
In the French tradition, the fork is placed on the tablecloth with the tines down, unlike the British and Bordeaux traditions, where the tines are placed up.
Today, the fork, whether used for table cutlery or as a kitchen utensil, comes in various sizes, shapes, and materials, from the large carving fork (the "bayonet") to the many two-, three-, and four-pronged forks. They are often made of wood, stainless steel, or silver, sometimes vermeil or even gold.
Among the different types of forks, we can note:
- the fondue fork with a handle generally made of wood, porcelain, or ABS and a two-pronged stainless steel tine, 25 to 30 cm long
; - the basic, or classic, four-pronged fork, 21 cm long;
- the fish fork with three (sometimes four) prongs, 18 cm long
; - the dessert fork with four prongs, 18 cm long
; - the shellfish fork, which appeared in the 19th century; sometimes called a "lobster scoop," it ends in two small, pointed, slightly hooked prongs for extracting the meat from the shell.
- The snail fork with two long tines, 14 to 15 cm
- The oyster fork with three tines, 14 to 15 cm
- The dessert fork with three or four tines, 15-16 cm
- The cake fork with three tines, one of which is wide, 15 to 16 cm
- The chocolate fork, used in cooking or baking, also called a dipping fork, 20 to 25 cm, with a wide range of tines
- The small meat or carving fork, curved or straight, 16 to 20 cm, useful for slicing
- The tuning fork or bayonet fork, for holding large pieces of meat while carving and for working on a grill or barbecue, 30 cm
- The salad fork, used for serving salads. It is a long-handled, three-tine fork that is accompanied by a salad spoon. Both are serving utensils used like tongs. Larger than a standard fork, it is often made of stainless steel, wood, horn, bone, or ivory, or even plastic or any other material resistant to vinegar. 30 cm.
In cutlery sets, forks are displayed and stored with spoons and knives. A set typically contains 6 to 12 pieces, but the size can vary. Official services (embassies, etc.) require appropriate cutlery sets for setting tables for dozens of guests.

Photo of the different forks from largest to smallest:
Large fork
Dessert fork
Fish fork
Snail or (sometimes) shellfish
fork Salad fork (mainly used in the USA)
Cake or pastry fork
Oyster fork
<img12819|center>

FOURDRAINE, FOUDRAINE, FOUDERAINE:
(IPCF) Sloe liqueur from the northern region. Purplish-brown in color and dry in taste. Ingredients: alcohol, sugar, wild sloe, cherry, fine champagne cognac. Alcohol content: 30%. Macerated for approximately one year.

FOURGON:
(SG Sanders and M. Derrien, The Great History of French Pastry and Confectionery) Instrument used to move wood and coal in the baker's oven.
"Saint Honoré, designated to succeed the Bishop of Amiens, upon hearing the news, his nurse, throwing her van to the ground, decreed that she would believe the news if it branched out." BAKERY:
(bakery) fee paid by the population to bake bread in communal ovens.

OVEN BAKE:
(ref nec) Roasting of corn cobs in a bread oven: develops an aromatic flavor in the flour. BAKE:
(bakery) Quantity of loaves baked at one time in the oven.

BAKE
(ref nec) Quantity of loaves of bread baked at one time in the oven.

OVEN BAKER:
(TLFi) Worker who ensures the operation of an oven.
The one who runs a public oven.
 Worker who works at the bread oven.
(boulangerienet) the one who was in charge of baking bread and managing local taxes
(ref nec) brigadier, name given to the person in charge of baking.

FOURNIL:
(Tlfi) Room where the oven (of the baker) is located.

SUPPLIES:
(Favre) Fine herbs for seasoning, mainly for salads. The supply consists of aromatic plants: chervil, tarragon, chives, civet; also included are new balsam, burnet, rock-snake, flowering nasturtiums, garden balsam, borage flowers, etc.

FOURRER:
(CNRTL) To fill internally, to coat (with cream, jam, etc.).

FOXE:
(ref nec) Occasional grouping of tastes in a wine, situated between a crushed bedbug and a fox.

FOYOT:
(LG) Parisian restaurant formerly located at the corner of rue de Tournon and rue de Vaugirard, in Paris. It was run by Louis-Philippe's chef, Foyot, and demolished in 1938.

FOYOT (A LA):
(M. Höfler) Dipped in a mixture of grated cheese and breadcrumbs, baked in the oven and deglazed with stock and white wine.

FRAILLURE, FROYURE, FREYURE:
(IPCF) (Franche-Comté) Any preparation used to "cover" a cake. Term often used to refer to goumeau.

STRAWBERRY
These days, we see "fraisés," which are strawberry cakes. Wrong! Fraisés are an old-fashioned cake, formerly known as "Etampes cakes."
In *Delights of the Country*, published in 1655, Nicolas de Bonnefons, cook to King Louis XIV, gives us a recipe, which we transcribe here in modern French:
1. Beat cream
2. Add flour
3. Then add butter and fresh cheese, so that the dough is somewhat firm
4. Knead it
5. Shape into cakes
6. Glaze and bake them.
Obviously, the quantities are missing, and since we don't know what these cakes were like, we are reduced to imagining, interpreting, and recreating.
Bonnefons mentions a bushel of flour and eight pounds of butter, but he says nothing about the cream or the cheese. A bushel? Before the introduction of the metric system, that was utter nonsense. In Anjou, for example, and only during the eighteenth century, the measure of grain varied from town to town, ranging from 7.12 to 20.36 liters, even when the towns were close together. In Year VI of the French Revolutionary Calendar (1796), during the debates on the metric system, Anjou had 110 different measures for grain, not counting the fact that the actual quantity of grain depended on the method of measurement: level or heaped measures. Thus, until the fifteenth century, a simple full bushel was used; this was the level measure. Then, and until the seventeenth century, the use of the heaped bushel became widespread. This bushel contained as much dry matter as it could hold: it was topped with a cone of grain, the comblon, which varied according to the upper surface of the container and also according to the skill of the measurer. Oats and walnuts, being more stable, allowed for comblons reaching half the measure, so that two heaped bushels equaled three level bushels. We understand the progress that was the Metric System, and the introduction of selling by weight… which does not prevent the merchandise from being “wet”, which is why the regulations then stipulated the dry matter content for fair trade.
Let's stick with approximately 12 liters for a bushel. And what about the pound? Here again, there have been variations. In the Middle Ages, its value in France varied between 380 and 552 grams depending on the province, and it was necessary to distinguish between the pound of weight, divided into 12 ounces, and the pound of marc weight, which was 16 ounces. Before the adoption of the metric system by the law of April 7, 1795, the reference unit in France was the Paris pound, a pound of marc weight worth 489.5 grams. On February 12, 1812, the metric pound of 500 grams was defined as one of the transitional units of measurement, to facilitate the shift from traditional units of measurement to the metric system. While the other so-called standard units (abolished in 1839) did not last, the pound, as half a kilogram, remains in use in the French language to this day.
Finally, why the name "fraisé" if there are no strawberries? Probably because the pastry is "fraised." Fraised or frased? The answer is below.

VEAL SWEETBREAD:
(ref nec) Edible, fatty, white and pleated membrane, with soft and slightly sweet flesh, corresponding to the small intestine of the calf and falling into the category of white offal products.

To FRAISER (or FRASER)
(The Butcher-Caterer's Companion Book) To mix intimately (the elements that constitute a dough) by pressing and breaking them up with the palm of the hand.
In pastry making, a rough mixture of ingredients before kneading.
(P. Lacam, New Memorial of Pastry) Said of any dough. When kneading it, one passes it under the palm of the hand, pressing on it.

H. This:
When making pastry dough, there's this pressing motion, sliding the dough forward, which helps to thoroughly mix butter and flour, for example, or to make the dough more homogeneous, giving it more body by establishing the gluten network. Is this "fraisage" or "frasage"?
The digitized Treasury of the French Language indicates:
FRAISER, FRASER. To mix intimately (the elements that constitute a dough) by pressing and breaking them up with the palm of the hand. Fraiser la pâte (Ac. 1798-1878).
BOULANG. To knead the dough by adding a second quantity of water (cf. Ac. 1932, ROB.).
These two words, whose similarity is evident, are said to come from the 13th century, and shelled beans were supposedly called "feves frasees." Then, in 1572, the term "pain fraisé" was used to describe bread that had been crushed. In short, this dictionary, which has often been found wanting in technical terms related to the culinary arts, doesn't distinguish between the two words.
But what about more specialized works? Joseph Favre's dictionary, for example, is more precise. It indicates that fraisage is the action of breaking up or separating the dough by kneading it with the palm of the hand. But it adds: "Some say fraser, referring to the iron tool called a frase, which bakers use to scrape the kneading trough. This term is incorrect when referring to the dough itself. Fraser is the action of scraping with the frase, while fraiser is the action of kneading the dough in the opposite direction."

Ungrafted:
(ref nec) This term refers to vines that have not been grafted onto a rootstock, as is generally the case since the introduction of phylloxera to Europe, which decimated a large portion of the vineyards due to the tunnels this parasitic aphid burrows beneath the vines. Very few ungrafted vines exist today, although they can still be found on sandy soils that prevent phylloxera from penetrating.

FRENCH (A LA)
(ref nec) Fish à la française: cooked in a mirepoix with Champagne wine, then surrounded by fillets of trout à la Horly, parsley, with roe, truffles and the cooking stock strained and reduced to demi-glace, with butter.

FRANGIPANE:
(CNRTL) Almond-flavored pastry cream used as a filling, generally composed of two-thirds almond cream and one-third pastry cream.

FRAGRANCE:
(CNRTL) Pleasant odor. Perfumes, aromas.

To FRAPPER
(P. Lacam, Nouveau Mémorial de la pâtisserie) This is to turn a mold filled with cream in salted ice. 
(ref nec) To rapidly lower the temperature of a preparation by placing it in a bath of ice with added salt.
To freeze a cream, a sorbet, or a drink by pouring it into an ice cream maker or churn.
To mix in a shaker containing the preparation and ice.

FRAS:
(ref nec) Shaft. Part which extends from the posterior and lateral part of the belly towards the lower and anterior end of the thigh.

MIXING:
(bakery) mixing and blending of ingredients in two stages: one-third of the flour is mixed first, then the remaining two-thirds; incorporation of dissolved salt when used
(ref nec). In baking, this is the first stage of kneading. It is the mixing of ingredients, at a slow speed when using a mixer.

FRASCATI:
(ref nec) This name applies to a garnish for large cuts of meat and various desserts. Beef Frascati is served with a port demi-glace sauce, green asparagus tips, button mushrooms, truffle, and foie gras slivers.

MILLING:
(ref nec) Element of the mixer which mixes the ingredients in the bowl.

FREGOLA SARDA:
(A Pasta Story) Fregola sarda is a type of pasta originating from Sardinia. It is large, spherical grains, ranging from 2 to 6 millimeters in diameter. Made from durum wheat semolina and water, the pasta is shaped by rolling it with the fingertips (a process called "frasage"). After drying, it is toasted in the oven, which gives it its brown color and distinctive flavor.
It is notably used to prepare a famous Sardinian dish, risottandola, which involves cooking the pasta like a risotto, gradually adding broth.

INFRATED:
(TLFi) Altered, falsified. See sophisticated

FORGETTING:
(TLFi) To alter the purity of foodstuffs, particularly beverages, by incorporating foreign substances.
See:
https://nouvellesgastronomiques.com/cuisine-falsifiee-cuisine-artificielle-ou-cuisine-de-synthese/
https://nouvellesgastronomiques.com/sophistique-cest-pas-joli-joli/
https://hervethis.blogspot.com/2015/08/le-naturel.html
https://hervethis.blogspot.com/2013/07/vive-la-loyaute.html
https://hervethis.blogspot.com/2014/08/naturel-du-commerce.html
https://hervethis.blogspot.com/search?q=naturel

TO SMELL:
(ref nec) A very vague term, used to describe heating a liquid (broth, for example) to a temperature below that of a vigorous boil. With the introduction of precise cooking techniques (well-regulated ovens, circulating heaters, etc.), the term can be clarified by specifying the temperature.
(Cuis de ref) synonyms: simmer, sweat, smile, jojo, cook, cook.

FRENEUSE (A LA):
(Culinary dictionary) Name given to various preparations containing turnips. Ex: purée.

OFFAL:
1. (CNRTL) The entire viscera of a young animal (lamb and calf: heart, lungs, liver, and sweetbreads), falling into the category of red offal.
2. By extension:
- these offal products consumed in stews, pan-fried, or braised;
- (Larousse des ménages, 1926) a dish prepared with the parts of the pig not used for other preparations, to which are added, in particular, cubes of bread and blood.
(D. Alliot, Larpepem vous louchébem?) part of the animal's viscera composed of the lungs, heart, liver, and spleen

FRIAND:
(Favre) One who enjoys delicate foods. Also used to describe something that delights the palate in a delicate way. "A tender meat," according to La Fontaine: "He rejoiced at the smell of the meat, cut into small pieces, which he believed to be tender."
(ref nec) This is a product sold individually, the meat portion of which is similar to a meat pie. The pastry should not exceed 70% of the product.
It is made of puff pastry and meat sausages.

TREAT 
(TLFi) Delicate food (salty or sweet). Sweets, small pastries.

FRICADELLE:
(Favre) Minced meat ball; so called in northern France and Belgium.
(ref nec) Raw minced beef, with bread soaked in milk and then squeezed, onion sautéed in butter and raw egg, shaped like tournedos and sautéed in butter.

FRICANDEAU:
(PF La Varenne) Slices of beaten veal, rolled around a mixture of chopped herbs, fat, bacon, and eggs.
(TLFi) A piece of veal (shank, round) studded with bacon, braised or pan-fried, served alone or with sorrel, spinach, etc.; by extension, a piece of beef, rabbit, or fish prepared similarly.
A charcuterie specialty originating from the Southwest (...); the product is traditionally presented as meatballs of pork, beef, or veal, liver, and kidney, wrapped in caul fat and baked.

FRICASSEE:
(H. This, Nouvelles gastronomiques: https://nouvellesgastronomiques.com/terminologie-quest-ce-quune-fricassee/ ) Cooking of ingredients, uncovered, in fat and liquid (water, stock); the sauce may be thickened with a roux and egg yolk, and flavored.

FRICASSER:
(Reference cooking) To cook chopped food in its own juices, in a pan or saucepan. To cook carefully. Synonym: to simmer.

FRICHTI:
(CNRTL) Popular, meal, dish that one prepares; fricot (from the Alsatian Fristick , lunch).

FRICOT: 
(cnrtl) Meat in a stew.
(Larousse) Meat and vegetables mixed and roughly cooked.

FRIGO:
(ref nec) Colloquial abbreviation for refrigerative. Refers to iceboxes and also to the entire combined unit of the ice cream maker, including the cold storage containers.

FRIGOLET:
(IPCF) Liqueur based on honey and plant extracts. Green, golden, sparkling liqueur, with an alcohol content of 40% vol. It is composed of 96% neutral spirit or alcohol, extracts of aromatic plants, including thyme and rosemary, honey and flowering tops.

To fry:
(CNRTL) To cook by plunging into a bath of boiling fat. To emit a fizzing sound during cooking or boiling.

FRIPE:
(TLFi, slang and popular) Food, cooking, grub.
(TLFi) Food that is spread on bread (butter, jam, cheese).

FRIPE-SAUCE:
(Favre) Popular term. Glutton, glutton. Also used to describe bad cooks; he's a fripe-sauce; a spoilsauce.

FRYING
(CNRTL) To cook by plunging into a bath of boiling fat.
(H. This) Note that it would be better to say: to cook by contact with fat in a liquid state. A distinction is made between shallow frying, where the fat provides contact with a hot solid, and deep frying, where the items to be fried are completely immersed in the fat.  

FRISON:
(ref nec) The frison is a membrane that envelops the intestines of a pig and is called the mesentery in anatomy.
For veal and lamb, the word "fraise" is used (See Fraise). Mixed with pork chitterlings, frison is used to prepare andouillettes.
(Favre) (Nautical) An earthenware or metal pot used on board ships to store beverages.

FRY:
(TLFi) In the field of cooking. Small piece of fried potato, generally elongated in shape, which is eaten hot.

FRITEAU: 
(Favre) Formerly, this referred to fried meat wrapped in batter. Chicken fritters, frog fritters, etc. Today, we say beignet.

FRYER:
(Favre) In some restaurants in Paris, a cook who is in charge of cooking food by frying.

FRITON FIN:
(F. Claustres) Originating from the Midi-Pyrénées region, this type of pâté is made from finely chopped head meat, rind, fat, lean and fatty trimmings, tails, and ears of pigs, cooked for 4 hours in lard.
(Inventory of the Culinary Heritage of France) The lower cuts of meat are gently cooked in pork fat and then confit. The pâté is molded into blocks in rectangular and circular tubs, weighing approximately 1 to 5 kg. It is eaten as a snack or appetizer.

FRITOT (FRITEAU, FRITTEAU):
(TLFi) Small minced meat fritter.
(TLFi) Method of preparing certain foods by frying them after coating them in batter or dusting them with flour.
(H. This, Nouvelles gastronomiques ) Friteaux, fritots, friteaux or fritteaux are fried pieces, often of meat (raw or cooked, it doesn't matter), but not exclusively, either plain or coated in flour.

FRIVOLITIES, or FRIVOLITIES OF LA VILLETTE, or OYSTERS OF THE PRAIRIE, or OYSTERS OF MONTEGNE or COUILLES:
(ref nec) Testicles of animals (lamb, ram, bull); also called white kidney.

POSITIVE OR NEGATIVE COLD:
(ref nec) In pastry making, we sometimes speak of positive cold to designate temperatures between +4 and +7 °C, and of negative cold for temperatures below -18 °C.

CHEESE:
(CNRTL) A food substance resulting from the fermentation of curd under the action of rennet on milk, or by acidification of the latter; a mass of this substance molded into various shapes.
Boneless pig's head, minced, prepared in various ways, and molded into the shape of cheese.
(economie.gouv.fr) The term "cheese" is reserved for the fermented or unfermented, ripened or unripe product obtained from the following exclusively dairy ingredients: milk, partially or totally skimmed milk, cream, fat, buttermilk, used alone or in mixtures and coagulated in whole or in part
before draining or after partial removal of the aqueous portion. The minimum dry matter (DM) content of the product thus defined must be 23 g per 100 g of cheese.
(charcuterie) Boneless pig's head, minced, prepared in various ways, and molded into the shape of cheese.
The regulatory definition is:
"The term 'cream' is reserved for milk containing at least 30 g of fat derived exclusively from milk per 100 g of total weight. The term 'light cream' is reserved for milk containing between 12 g (inclusive) and 30 g (exclusive) of fat derived exclusively from milk per 100 g of total weight." (ref: economie.gouv.fr)
In more detail:
The labeling of the products mentioned in this decree may also include the qualifier or the statement:
1° " " when the cheese or cheese specialty is made with skimmed milk and without any other added fat;
2° " 0% fat " when the product contains less than 10 grams of fat per 100 grams of product after complete drying;
3. " Reduced " for cheeses, processed cheeses, cheese specialties, and processed cheese specialties to which no sugars have been added and which contain from 10 grams to less than 30 grams of fat per 100 grams of product after complete drying;
4. "Cream" when the cheese or cheese specialty contains from 45 grams to less than 60 grams of fat per 100 grams of product after complete drying;
5. " Double cream " when the cheese or cheese specialty contains from 60 grams to less than 75 grams of fat per 100 grams of product after complete drying;
6. " Triple cream " when the cheese or cheese specialty contains at least 75 grams of fat per 100 grams of product after complete drying;
7. " Farmhouse""or any other indication suggesting a farm origin, when the cheese is made using traditional techniques by a farmer processing only milk from their own farm on the farm itself. However, when a product identification system is in place, the ripening of farm cheeses may take place off the farm;
8° " Fruitier " or any other indication suggesting a fruit origin, provided that the cheese is made under traditional conditions and using traditional techniques, daily or twice daily, from raw milk produced locally by producers organized for collection, production, or sale. The milk is collected or brought to the processing site and comes from a maximum of two consecutive milkings. The milk must be renneted within a period not exceeding the end of the half-day following the last milking."

BAVARIAN CHEESE:
(ref nec) Another name for the dessert called "bavarois".

COTTAGE CHEESE AND FRESH CHEESE:
(economie.gouv.fr) The term "cottage cheese" is reserved for unripened cheese which, when fermented, has undergone primarily lactic fermentation.
"Fresh cottage cheese" or "fresh cheese" refers to fermented cottage cheese that meets an additional criterion: it must contain live cultures at the time of sale to the consumer.
Cottage cheese (possibly fresh) thus constitutes a special category of cheese that benefits from greater flexibility in terms of minimum dry matter content. Indeed, the dry matter content of these cheeses can be reduced to 15 g or 10 g per 100 g of cheese, depending on whether their fat content is greater than 20 g or equal to or less than 20 g per 100 g of
cheese, after complete drying.

PIG'S or HEAD CHEESE:
(CNRTL) Boneless pig's head, chopped, prepared in a particular way and molded into the shape of cheese.

DAUPHIN CHEESE:
(ref nec) A soft, washed-rind cheese from northern France. Date: 1400. Its origin is disputed. The most common version is that Dauphin cheese was created to commemorate a visit by Louis XIV and his son to Flanders after the signing of the Treaty of Nijmegen. According to this theory, the cheese's shape and name derive from the heraldic emblem of the king's son. Furthermore, this cheese contained tarragon, known at the time as "herb of Aragon," likely in remembrance of the former inhabitants. Traditional production: unripened (white) Maroilles cheese is ground. Aromatic ingredients (tarragon, pepper, sometimes cloves) are mixed in. The cheese is then aged in humid cellars for 8 weeks, and the rind is rubbed with salt.

FARMHOUSE CHEESE:
(economie.gouv.fr) "Farmhouse" or any other indication suggesting a farm origin applies when the cheese is made using traditional techniques by a farmer who processes only milk from their own farm on the farm itself. However, when a product identification system is in place, the ripening of farmhouse cheeses may take place off the farm.
Farmers who do not standardize the milk fat content may use, instead of (or in addition to) a numerical percentage, the statement: "Fat: from whole milk".

FRUIT CHEESE:
(economie.gouv.fr) "Fruit cheese" or any other indication suggesting a fruit origin, provided that the cheese is made under traditional conditions and using traditional techniques, daily or twice daily, from raw milk produced locally by producers organized for collection, production, or sale. The milk is collected or brought to the processing site and comes from a maximum of two consecutive milkings. The milk must be renneted within half a day of the last milking.

Strong cheese from Béthune:
(ref nec) Local names: strong cheese of Lens, stinky grey cheese of Lille. This cheese was a staple for miners' snacks in the 19th and early 20th centuries. Linked to working-class consumption, this cheese is typical of industrial regions, as it encouraged the consumption of bread. It was sometimes called "poor man's cheese" or "poor man's meat."

ITALIAN CHEESE:
(CNRTL) Calf or pig's liver seasoned with salt, spices, etc., chopped with lard and fatback and baked in the oven.
(Dronne, 1869) It is neither a dairy cheese nor a liver pâté, since it is not encased in a paste. The name "cheese" given to this preparation originates from its resemblance to milk cheese. It was the Italians who first bestowed this name upon it. History assures us that King Louis XI had it served at all his lunches. It is made as follows: lard, a pig's liver, onions, shallots, bay leaves, and parsley are chopped together; then eggs, flour, salt, pepper, and allspice are added. After lining a terrine with thin strips of bacon, the mixture is poured in, half into the mold and half into the terrine. Place a slice of bacon or lardons in the center of the terrine mold, then fill the mold or terrine. Cover with another slice of bacon and bake in the oven for three or four hours. This liver pâté, or Italian cheese, is eaten cold.

RAW MILK CHEESE:
(ref nec) For products made from milk not heated above 40°C nor subjected to
non-thermal treatment of equivalent effect, particularly with regard to reducing the concentration of microorganisms

PASTEURIZED MILK CHEESE:
(ref nec) For products prepared from milk heated to a temperature of at least 72°C for fifteen seconds or any equivalent combination; pasteurized milk shows a negative reaction to the phosphatase test.

CHEESE MADE WITH THERMALLY TREATED MILK - TEMPERATURE BELOW PASTEURIZATION:
(ref nec) For products prepared from milk heated to a temperature above 40°C and below 72°C for at least fifteen seconds; the thermized milk shows a positive reaction in the phosphatase test

CHEESE MADE FROM PASTEURIZED (OR THERMISIZED - TEMPERATURE LOWER THAN PASTEURISATION) AND RAW MILK X% MINIMUM:
(ref nec) For products prepared from a mixture of raw milk and pasteurized (or thermized) milk.

MICRO-FILTERED MILK CHEESE:
(ref nec) For products prepared from skimmed milk treated by microfiltration and cream which has undergone heat treatment at least equal to pasteurization, in particular with regard to the reduction of the concentration of microorganisms, i.e. at least 80°C for fifteen seconds.

CHEESE WITH MICRO-FILTERED MILK AND RAW WHOLE MILK X% MINIMUM or WITH MICRO-FILTERED MILK AND RAW CREAM X% MINIMUM:
(ref nec) For products prepared from a mixture of micro-filtered skimmed milk and whole milk or raw cream.

HEAD CHEESE:
(TLfi) Pork cheese (aged) or head cheese. Boneless pig's head, chopped, prepared in various ways and molded into the shape of cheese.

FROMAGER:
(CNRTL) A container with holes, in which curdled milk is placed to drain.
(CNRTL) Verb: To add a certain quantity of grated cheese to a sauce, a stuffing, or a dish to be baked.

FROMAGERE:
(CNRTL) Person who makes or sells cheeses.
Appliance for making fromage blanc.

FROMAGEON:
(CNRTL) A variety of soft cheese made with sheep's milk in the south of France.
(M. Lachiver, Dic monde rural ) Sheep's milk cheese.

FROMAGET:
( Inventory of the culinary heritage of France ) The preparation is the same as that of the tourteau fromagé, the shortcrust pastry lining also remains the same, but the presentation and the cooking are different, it is a tart.

FROMEGI:
(CNRTL) Popular: cheese.

WHEAT:
(CNRTL) Plant of the grass family whose grain is used for human food. Specifically: wheat.

FROMGI:
(CNRTL) Popular: cheese.

FROMETON:
(CNRTL) Popular: cheese.

FRONTIGNAN:
Bottle with a capacity of 0.75 L.

RUBLING:
(The Butcher-Caterer's Handbook) Superficial application of the salting mixture, using mechanical action. In the salting phase of cuts of meat (nuts, coppa, ham, etc.), rubbing is the first step. It can be done manually or in a round churn.

FRUCTOSE:
IUPAC: (3S,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-one
also known as fruit sugar, levulose, d-fructofuranose, d-fructose, d-arabino-hexulose.

FRUIT:
(TLFi) The plant part that follows the flower.

CLIMATRIC FRUIT:
(CTIFL) Fruit whose ripening is dependent on ethylene. These fruits are characterized by autonomous ripening after harvest thanks to an autocatalytic ethylene system, that is, ethylene secreted by the fruit itself.

Candied Fruits of Apt:
(ref nec) This confectionery owes its rise to the Avignon Papacy, beginning in the 14th century. Its range of candied fruits includes cherries, melon, apricots, figs, pears, plums, clementines, angelica, orange and lemon peel, citron, and pineapple.
In Apt, the fruit production follows these steps:
Blanching: the fruit is heated to break down its cell walls and facilitate the absorption of sugar. If the fruit is discolored by the process, it is colored during the same operation.
Candying: the fruit is transferred to a vat containing syrup. The fruit is covered with a burlap cloth moistened with slightly sulfurous water. The vat is then steamed in a room heated to 70° Celsius.
• Candying line: The vats are connected to each other to circulate progressively less concentrated syrup from one to the next. It takes 9 days to candy the fruit.
• Storage and draining: The fruit is then placed in a cooler room where it continues to absorb sugar before being drained.
• Sorting: Removal of waste, pits, and damaged fruit.
• Glazing: Coating the fruit with a thin layer of icing sugar.
• Drying: Cooling and drying of the sugar.
• Packaging and labeling: Various containers, identified in Apt by an artistic label.

DISGUISED FRUITS
(CNRTL) A-Small stuffed fruits coated in a layer of fondant. (Candied or disguised chestnuts)
B-Marzipan imitating the fruit.
(P. Moreau) Petit fours made of fruit that are either glazed with caramel, dipped in fondant, or filled with marzipan.

SEAFOOD:
(TLFi) Crustaceans, edible shellfish from the sea.

FRUIT FRIVRE (orange, lemon, pineapple, mandarin, etc.):
(CNRTL) Hollowed-out fruit shell filled with sorbet.

FRUIT TREE:
(CNRTL) Refers to a tree that produces edible fruit.
A place where fresh fruit is stored. In particular, a shelf with openwork shelves where fruit to be stored is displayed.
A bowl-shaped container in which fruit was arranged for presentation at the table.
One who makes cheese.
One who sells fresh fruit and vegetables, and dairy products, at retail.

LIQUID SMOKE:
(economie.gouv.fr) This expression should not be used, under penalty of being sanctioned by the fraud services ; the correct term is "smoke aromas" ( https://www.economie.gouv.fr/dgccrf/controle-des-produits-fumes-et-aromatises-la-fumee)

FUMET:
(TLFi) Liquid preparation intended to enhance and flavor cooking stocks, sauces, stuffings, obtained by boiling nutritious, flavorful, fragrant compounds with trigeminal action.

PHEASANT STOCK:
(Jules Gouffé) In a saucepan, combine the pheasant carcass and wings, onion, carrot, cloves, nutmeg, bouquet garni, and Madeira wine. Reduce to a glaze and moisten with consommé. Cook for two hours. Strain and skim off the fat.

GAME STOCK:
(ref nec) Brown game trimmings and carcasses, add carrots and onions in mirepoix, sweat, Madeira, veal stock, bouquet garni, cook for two hours, filter.

FISH STOCK:
(ref nec) Finely chop carrots, onions, and shallots. Sweat them in butter without browning. Crush the fish bones and sweat them. Add water, a bouquet garni, and mushroom trimmings. Bring to a boil, skim off any foam, simmer for 20 minutes, and strain. Note that the term "fish stock" was not used before the 20th century (see H. This, Nouvelles gastronomiques).

FUMETON:
(ref nec) Leg of mutton, fully trimmed of fat and sinew, dry-cured with salt, seasoned with aromatic herbs, lightly smoked over oak or beech wood, and aged for an extended period at altitude.
This recipe, inspired by pastoral tradition (La Moutounnèse), accompanies all mountain specialties such as raclette, fondue, and tartiflette. Experts classify it between Bündnerfleisch (air-dried beef) and smoked duck breast.

SMOKING ROOM:
(TLFi) A place where food is smoked; a device used for smoking food.
An apparatus used for smoking foodstuffs.
(Dic ac fr) A room in a private apartment or certain public places that is made available to smokers.

FURCULA   
(CNRTL) In birds, a bone also called "fork", or "wish bone", or even "furcular bone".

FURMINT:
(ref nec) Hungarian grape variety used for the production of Tokay wine.

FUSEAU (or rosette):
(The book of the butcher-caterer's companion) Terminal part of the chitterling used for packaging certain specialties such as the rosette of Lyon.

LORRAINE SPINDLE:
(ref nec) Weighing between 800 and 1800 grams, it is stuffed under a pork spindle and smoked with beech.

FUSILI:
(Geometry of pasta, Gaz Hildebrand and Jacob Kenedy. BNF) Traditional pasta originating in Italy. Characterized by their triple-spiral or twisted shape, fusilli are typically between 3 and 5 cm long, with an average thickness of 7.5 mm. This unique twisted shape allows fusilli to effectively hold sauces, making them an ideal choice for rich, saucy dishes, whether tomato-based, cream-based, or pesto-based. Fusilli originated centuries ago in southern Italy, where they were traditionally shaped by hand by wrapping small pieces of dough around a knitting needle or thin metal rod, creating their characteristic spiral shape. The word fusilli likely derives from the Italian word fuso , meaning "spindle," referring to the tool used for spinning wool, and alluding to the twisted shape of the pasta.

SHARPENING GUN:
(Sabatier, Thiers) Knife sharpener consisting of a finely grooved steel rod with a handle.

BARREL:
(Treatise on Oenology, M. Ribereau Gayon) Another name given to the cask, the barrel. Its purpose is to preserve the wine (to age it).