Glossary F

The food glossary +++ Popular Articles: 'Food', 'Flavor', 'Flavoring'

Fagots refer to cakes cakes made of the internal organs of pigs cooked with thyme, scraps of pork, sage, onions, and other herbs, fried together in grease. Fagots are generally eaten with potatoes.

Fagoue is the French word that refers to animal's pancreas and sometimes to calf's sweetbreads, examples given by old French dictionaries are "veal sweetbreads", "thymus ou ris de veau ". Also defined as "thymus gland" or "ris de veau". In French it is defined as "Nom donné par les bouchers au thymus ou ris de veau" or "glandule au haut de ka potrine des animaux" Fagoue is also known as Baroque de Fagoue (pancreas, stomach sweetbread)

Fish and brewis refers one of the oldest traditional dish of Newfoundland (Canada). The fish is salted cod and the Brewis is made from hardtack or hardbread, which is available everywhere in Newfoundland and in specialized grocery stores across Canada. The dish is always sprinkled with Scrunchions which are fried crispy bits of salt pork.

Flamri refers to a kind of semolina pudding covered with a puree of raw and red fruit and often served cold

Friesche Kaas cheese is the name given to a variety of soft cheese in the Netherlands (Holland) that is made from November to May.

Fritter refers to a piece of fruit, meat, vegetable coated in batter then deep fried. Beignet is an example of a Fritter, Maruya is a banana fritter from the Philippines and Banana Fry from Kerala, India is a kind of Fritter. Other examples of Fritters are Tempura of Japan and Badji from India

  1. Frittilaria lanceloata
  2. Fritura
  3. Friture / Fritures
  4. Friteuse / Fritteuse