Glossary F

Foutou refers to a thick and heavy heavy paste made of mashed plantains or yams that is usually eaten with a spicy sauce or stew made of fish or meat. It is the national dish of Côte d'Ivoire and one of the traditional Mali foods. Foutou is also spelled or known as Futu.

Foyot Sauce refers to a Béarnaise mixed with meat extract or glace de viande. It is a variation of a Bearnaise sauce with the addition of a well reduced meat glaze.

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Foza sy Hena-Kisoa refers to a specialy dish of Madagascar made of stir-fried pork, crab and rice preparation.

Fozelek refers to a Hungarian mashed vegetable dish made from, cabbage, lentils, peas, potatoes, spinach, squash, or tomatoes. The dish is eaten as a main course, and may be topped

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Fozelékek is the Hungarian term for "cooked vegetables " which are usually served as side dishes, as in Sárga Répa Fözelék (creamed buttered carrots), Zöldborsoó Fözelék (sweet creamed green peas), etc.

Fragole is the Italian word for strawberries

Fragole - strawberries; fragoline di bosco, tiny Wild strawberries. Both are served with sugar and lemon juice or with CREMA GELATO, or

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Deutsch: Duft / Español: Fragancia / Português: Fragrância / Français: Parfum / Italiano: Fragranza

Fragrance in the food context refers to the pleasant and aromatic scent that food releases during preparation, cooking, or when served. The fragrance of food is an essential part of the eating experience, as it enhances anticipation and influences how we perceive flavour. Different ingredients, spices, and cooking methods produce unique fragrances that contribute to the overall appeal of a dish.

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Framboise is the French word for "raspberry". It is also the name for raspberry liqueur.

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Frambuesa is the Spanish word for "raspberry"

Deutsch: Frankreich / Español: Francia / Português: França / Français: France / Italiano: Francia

France is renowned worldwide for its rich and diverse culinary traditions. French cuisine is often considered the epitome of gourmet food, characterized by its meticulous preparation, presentation, and the use of high-quality ingredients. French food culture has significantly influenced global culinary practices and continues to set standards in the culinary arts.

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