 flute - To press or pinch two pastry edges together to seal. For a single-crust pie, turn the dough under to form a ridge. The ridge can be made into a decorative pattern with fingers, fork or other tool.
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folate - Folic acid is a water-soluble vitamin in the B-complex group.
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fold - To combine ingredients lightly. With a spatula, cut down through the mixture. Slide spatula across the bottom, then up and over. Repeat and turn bowl frequently until evenly distributed.
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folic acid - Folic acid, folate, folacin, all form a group of compounds functionally involved in amino acid metabolism and nucleic acid synthesis. Good dietary sources of folate include leafy, dark green vegetables, legumes, citrus fruits and juices, peanuts,...
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food guide pyramid - The Food Guide Pyramid is a graphic design used to communicate the recommended daily food choices contained in the Dietary Guidelines for Americans. The information provided was developed and promoted by the U.S. Department of Agriculture and the...
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food irradiation - The exposure of food to sufficient radiant energy (gamma rays, x-rays and electron beams) to destroy microorganisms and insects. Irradiation is used in food production and processing to promote food safety.
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freezer burn - Dehydration caused by the evaporation loss of moisture from product. It is recognized by a whitish, cottony appearance of the flesh, especially at the cut edges or thinner places.
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frenched lamb - Rack of lamb This roast includes eight ribs, and it's big enough to serve three. When the meat between the rib bones is scraped away to leave a chop with a delicate clean bone showing, it's called a French rack or Frenched rack.
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fructose - Fructose is a monosaccharide found naturally in fruits, as an added sugar in a crystalline form and as a component of high-fructose corn syrup (HFCS).
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fruit - Fruit is the usually edible reproductive body of a seed plant, especially one having a sweet pulp associated with the seed.
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