Category: F
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Frijole
Spanish for “bean.”
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Fricassee
A dish made of cut-up meats and cooked in a white sauce. A meal composed of chunks of fowl or red meat that have been simmered in a dense sauce is known as a stew.
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Fresh squeezed
Juice that was squeezed from fresh fruit and packaged. It is not pasteurized.
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Fresh frozen
A food that has been quickly frozen while still fresh. Appropriate blanching before freezing is permitted.
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Fresh
Food that is in a raw state and has not been frozen or subjected to any form of thermal processing or preservation, except: waxing raw fruit or vegetables with a wax approved by FDA as a food additive; use of approved pesticides before or after harvest; pasteurization of milk; treatment of raw foods with ionizing…
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Frequency Table(s)
One of the seven Tools of Quality to provide information to show patterns of variation from the data or the distribution of the data.
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Frequency distribution
The pattern formed by a group of measurements of the same kind of units when the measurements are arranged according to how many times each event occurs. In statistics and epidemiology, an efficient method of presenting large numbers of data by grouping them into several categories. Presentation of the characteristics (variables) of a series of…
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French fry
A method of deep-frying food, usually at relatively high temperatures (375°F, plus or minus). The process of cooking food in hot oil, which is deep enough to immerse the food completely, is called deep-frying. To cook food by immersing it in hot oil is referred to as deep-frying. The food may be plain, such as…
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Freezing point
Temperature at which a liquid becomes solid.
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Freezer burn
Drying out of food, generally due to inadequate wrapping.