“Fillets”—Long thin pieces of meat or fish, generally rolled and tied.
“Fines herbes”—Minced parsley, etc.
“Finnan Haddock”—Haddock smoked and dried.
“Fondant”—Melting. Boiled sugar, the basis of French candy.
“Fondu”—A preparation of melted cheese.
“French dressing”—A simple salad dressing of oil, vinegar, salt, pepper, and sometimes mustard.
“Galantine”—Meat, boned, stuffed, rolled and boiled, always served cold.
“Glacé”—Iced.
“Glaze”—Stock boiled down to a thin paste.
“Grilled”—Broiled.