Glossary F

Deutsch: Festival
A festival or gala is an event ordinarily staged by a local community, which centers on and celebrates some unique aspect of that community and the Festival. Among many religions, a feast is a set of celebrations in honour of God or gods. A feast and a festival are historically interchangeable.

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Fett is a German word for fat

Fettbad is a German word for deep-fryer, an appliance used for deep-frying food.

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Deutsch: Fettuccine / Español: Fettuccine / Português: Fettuccine / Français: Fettuccine / Italiano: Fettuccine

Fettuccine is a type of pasta that is popular in Italian cuisine. It is characterized by its long, flat ribbons, which are wider than spaghetti but not as wide as tagliatelle. The name 'fettuccine' means 'little ribbons' in Italian, which describes its appearance.

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Feuille refers to manioc leaves used for food in Cameroon

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fi qa'atah which literally means "at the bottom" refers to an Arabic three-layered dish served as rice on the bottom, meat in the middle and almonds on top.

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Fia Fia refers to one of Samoan's local specialties that is considered as the Samoan Feast. Fia Fia is made up of dishes, such as suckling pig, chicken, fish, Palusami, breadfruit, coconut, bananas, lime and mango.

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Fiambre is a Portuguese word for ham

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Deutsch: Ballaststoffe / Español: Fibra / Português: Fibra / Français: Fibre / Italiano: Fibra

Fiber is a type of carbohydrate found in plant-based foods that the body cannot digest. Unlike other carbohydrates that are broken down into sugars, fiber passes through the digestive system relatively intact. This characteristic makes fiber essential for maintaining digestive health and overall well-being.

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Ficeler is the French word which means "to tie up". In cooking, it means "to tie up in string", referring to foods that have been tied to a string and cooked in a broth. This was a practice in villages when a communal pot was used to cook food. The string was used in order to allow the owners to identify and recover their piece of meat. This is generally applied to tough cuts of meat that require long periods of cooking. The term is also used by some restaurants to describe a more tender cut of meat that is poached in a rich broth. Meats like, beef filet and duck breasts are two (2) good meat cuts for this kind of food preparation.

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