| Word or Term |
Definition |
| fécula |
potato starch |
| fava beans |
large, bright-green beans, also known as broad beans, are normally sold as dried beans. If bought frozen, or fresh, the beans areremoved from their pods, blanched in boiling water, and slipped out of their skins. |
| fideo |
thin macaroni-like pasta |
| fideua (Cat.) |
pasta-based paella-type dish made in the paella, originating in Alicante. |
| fino |
a pale crisp white sherry of around 15 per cent alcohol, generally from Jerez de la Frontera and Puerto de Santa María. It is the traditional Andalusian accompaniment to appetizers, tapas, and seafood |
| flauta |
thin, crisp, baguette-style loaf of bread |
| fonda |
lodging house, in Catalonia, also implies restaurant |
| fondo |
pan juices after cooking meat or fish |
| formas |
shapes |
| freír |
to fry |
| freiduria |
fried fish shop |
| fresa |
strawberry |
| fricando |
traditional Catalan beef stew |
| frigorífico |
refrigerator |
| frijol |
lima bean |
| frito |
fried in oil;often coated in egg and flour before frying as in fish and shell fish |
| frotar |
to rub |
| fruta |
fruit |
| fuego fuerte |
high heat |
| fumet |
A concentrated aromatic stock, usually made from fish but sometimes from poultry, used to flavor other stocks and sauces. |
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