Glossary

Freeze

To store foods in the freezer.

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Frenching

Refers to when about 1-1/2 in. of the meat is removed from the bones. This treatment is frequently done with rack of lamb.

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Fresh Cheeses

Those that have not been cured, such as cottage or cream cheese.

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Fresh Ham

Ham from the hind leg and has not been smoked or cured.

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Fresh Poultry

Uncooked poultry that has never been commercially stored below 26°.

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Freshwater Fish

From streams, rivers and freshwater lakes.

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Frost

To cover a cake, cupcake or cookie with a spreadable frosting.

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Fry

To cook foods in a small amount of fat over medium to high heat.

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Full Rolling Boil

To boil a liquid in which the bubbles created by the boil cannot be stirred down.

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Fully Cooked Ham

Ham that is cooked and smoked and/or cured. It can be eaten without heating but is generally heated to 140° for optimal flavor.

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