Glossary F

Deutsch: Tipps & Tricks: Fondue-Grundlagen / Español: Consejos e Indicaciones: Fondue Cómo Hacerlo / Português: Dicas e Sugestões: Fondue Como Fazer / Français: Conseils et Astuces: Fondue Comment Faire / Italiano: Suggerimenti e Suggerimenti: Fonduta Come Fare /

Tips & Hints: Fondue How To's: Fondue started life in Switzerland as a rustic affair using leftover scraps of cheese, and although nowadays the ingredients may be more sophisticated it is still a sociable and down-to-earth dish with everyone sharing from the same pot.

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Feldsalat is a German word for Lamb's lettuce, an annual plant with small obovate leaves (Valerianella locusta), often used as a salad.

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Fugu-Chiri is a Japanese dish of cooked, sliced raw Fugu meat in a stew pan.It is also called blowfish soup.

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Fugu is a Japanese term for blowfish. The blowfish is toxic when eaten if they are not prepared or cooked properly.

Moreover, Fugu which is known as blowfish, pufferfish, or globefish is one of the most exotic foods to try in Japan,

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Feijoada refers to Brazil's national dish which is a combination of black beans, dried beef, sausage, bacon, ham and various cuts of pork.

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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.

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