fennel 
Also known as finocchio or anise; eaten raw in salads, or braised or fried as a vegetable accompaniment. Also the name given to dried seeds having a liquorice flavour.
fenugreek hard, dried seed usually sold ground.
ferrero rocher a commercial sweet made from hazelnuts and milk chocolate
fetta cheese A crumbly goat or sheep milk cheese with a sharp, salty taste.
figs DRIED the slightly crunchy, dehydrated form of a black or golden fruit. They can be eaten as is or used as an ingredient in savoury dishes or desserts
GLACE figs cooked and preserved in heavy syrup
fillo pastry also known as phyllo; tissue-thin pastry sheets purchased chilled or frozen that lend themselves to sweet and savoury dishes
filo pastry also known as phyllo; tissue-thin pastry sheets purchased chilled or frozen
firm tofu Curd which is made from the liquid extracted from pressed, cooked soy beans, which are then drained and pressed into cakes of varying textures. Firm tofu contains less liquid and is easier to cut and cook without breaking up than soft tofu.
fish sauce also called nam pla or nuoc nam; made from pulverised salted fermented fish, most often anchovies. Has a pungent smell and strong taste; use sparingly
five-spice powder a fragrant mixture of ground cinnamon, clove, star anise, sichuan pepper and fennel seeds
flour PLAIN an all-purpose flour, made from wheat
SELF-RAISING an all-purpose flour mixed with baking powder in the proportion of 1 cup of flour to 2 teaspoons baking powder
focaccia Flat Italian-style bread made with yeast.
fold in To combine by gently turning one part of mixture over the other with a spoon, keeping the mixture light.
fontina a smooth, semi-soft cheese with a nutty taste and a brown or red rind. This creamy, rich cheese is an exceptional table cheese as well as a wonderful cooking cheese. Available from some supermarkets and delicatessens.
french dressing a simple combination of oil and vinegar, usually seasoned with salt, pepper and various herbs
french shallot a member of the onion family; grows in a cluster of bulbs, much like garlic
French tarragon Fragrant, long, narrow and slender dark-green leafed herb. There is another variety - Russian tarragon is often sold labelled as French, and is to be avoided as it lacks the delicate anise-lie flavour of the real thing. Russian tarragon can be identified by its small yellow flowers and slightly serrated leaves.
fresh herbs You can substitute 1 teaspoon dried herbs for 4 teaspoons (1 tablespoon) chopped fresh herbs
fruche Commercial dairy dessert with less than 0.5g fat per 100g.
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