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Fat Absorptions : Fat which is absorbed in food products as they are fried in deep fat.
Fermentations : The chemical changes of an organic compound due to action of living
organisms (yeast or bacteria), usually producing a leavening gas.
Fillings : Sweet cream, jams, etc., placed between baked layers in cakes or shaped into yeast
raised products.
Flavour : An extract, emulsion, or spice used to produce a pleasant taste.
Flour : finely ground meal of grain.
Fluff : A mass of beaten egg white, air and crushed fruit.
Foam : A mass of beaten egg and sugar, as in a sponge cake before the flour is added.
Fold : To lap yeast dough over on to itself. With cake batter to lift and lap the batter on to
itself to lightly incorporate ingredients.
Fondant : Low moisture content sugar syrup which has been rapidly cooled so that the sugar
crystals are small in size.
Formula : In baking, recipe giving ingredients, amounts to be used, and the method of
combining them.
French Bread : An unsweetened crusty bread, baked in a narrow strigt and containing little
or no shortening.
Fruit Cake : A cake containing large amounts of fruits and nuts with only enough cake batter
to bind them together.
Frying : Cooking a product in deep fat.
Fermentations : The chemical changes of an organic compound due to action of living
organisms (yeast or bacteria), usually producing a leavening gas.
Fillings : Sweet cream, jams, etc., placed between baked layers in cakes or shaped into yeast
raised products.
Flavour : An extract, emulsion, or spice used to produce a pleasant taste.
Flour : finely ground meal of grain.
Fluff : A mass of beaten egg white, air and crushed fruit.
Foam : A mass of beaten egg and sugar, as in a sponge cake before the flour is added.
Fold : To lap yeast dough over on to itself. With cake batter to lift and lap the batter on to
itself to lightly incorporate ingredients.
Fondant : Low moisture content sugar syrup which has been rapidly cooled so that the sugar
crystals are small in size.
Formula : In baking, recipe giving ingredients, amounts to be used, and the method of
combining them.
French Bread : An unsweetened crusty bread, baked in a narrow strigt and containing little
or no shortening.
Fruit Cake : A cake containing large amounts of fruits and nuts with only enough cake batter
to bind them together.
Frying : Cooking a product in deep fat.