Glossary F
Deutsch: Mehl
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for most cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe.
Deutsch: Blume / Español: Flor / Português: Flor / Français: Fleur / Italiano: Fiore
Flower in the food context refers to the edible parts of plants that are used in culinary applications. These flowers can add flavour, colour, and aroma to dishes, as well as provide unique textures and nutritional benefits.
Deutsch: Sahne / Español: Nata / Português: Nata / Français: Crème / Italiano: Panna
Fløde is a Danish term for cream, a dairy product that is the high-fat layer skimmed from the top of milk before homogenisation. It is commonly used in a variety of culinary applications, including cooking, baking, and as an accompaniment to desserts and beverages. In Danish cuisine, fløde is prized for its rich, smooth texture and ability to add flavour and creaminess to dishes.
Deutsch: Foi Thong / Español: Foi Thong / Português: Foi Thong / Français: Foi Thong / Italiano: Foi Thong
Foi thong refers to Thai sweet egg shred.
Foi Thong in the food context refers to a traditional Thai dessert made from egg yolks and syrup, known for its golden, thread-like appearance. The name literally means "golden threads” in Thai, symbolizing longevity, prosperity, and good fortune. It is often served during weddings, religious ceremonies, and auspicious occasions in Thailand.
Deutsch: Foie / Español: Foie / Português: Foie / Français: Foie / Italiano: Foie
Foie refers to the liver of a duck or goose, often associated with foie gras, a delicacy in French cuisine. It is known for its rich, buttery texture and intense flavour. Foie gras is traditionally prepared by specially fattening the liver of the bird, often through a feeding process called gavage. It can be served in various ways, including pan-seared, as a pâté, or incorporated into gourmet dishes.