| French Word | English Translation |
|---|---|
| faisselle | colander used for draining fresh cheese |
| farcis | anything stuffed, see petits farcis |
| faux filet | a cut of beef roughly equivalent to sirloin |
| fines de claire | a designation of a class of oysters |
| fleur-de-sel | a high-quality salt harvested in Camargue and Bretagne |
| foie gras | literally "fat liver"; a goose liver specially grown and prepared according to the method used in the southwest |
| foie gras de canard | duck liver prepared according to the southwest style |
| formation | here, where a chef studies and, more importantly, under who or where he serves his apprentiship |
| fouettée | ballet maneuver - i.e. spiraled like whipped cream |
| franc-comtoise | in the style of Franche-Comté |
| fritto misto | mixed fried foods |
| friture | foods deep fat fried |