fabrication
The butchering, cutting, and trimming of meat, poultry, fish, and game (large pieces or whole) into a variety of smaller cuts to prepare them to be cooked.

farina
Flour or fine meal of wheat.

fillet mignon
The expensive, boneless cut of beef from the small end of the tenderloin.

fish poacher
A long, narrow pot with straight sides and possibly a perforated rack, used for poaching whole fish.

five-spice powder
A mixture of equal parts ground cinnamon, clove, fennel seed, star anise, and Szechwan peppercorns.

florentine, a la
Dishes prepared in the style of Florence, Italy; denotes the use of spinach and sometimes cheese.

fold
Gently combine a light, airy mixture with a heavier mixture by using a spatula, moving down-across-up-and-over.

fondant
An icing made with sugar, water, and glucose; used primarily for pastry and confectionery.

food mill
A type of strainer with a crank-operated, curved blade. It is used to puree soft foods.

food processor
A machine with interchangeable blades and disks and a removable bowl and lid separate from the motor housing. It can be used for a variety of tasks, including chopping, grinding, puréeing, emulsifying, kneading, slicing, shredding, and cutting into julienne.