Category: F
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Fillet
A piece or slice of boneless meat or fish. A fillet is a cut of meat: with beef it is the undercut of the sirloin, with poultry it is the underside of the breast, and with fish it is one of the two sides that pull easily away from the backbone. The name of this…
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Fill weight (put-in weight)
The amount of product put into a container prior to processing. It does not include the brine or liquid or the weight of the container.
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Fill temperature
The temperature of product at the time the container is filled’
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Ficin
A protein-digesting enzyme found in figs.
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Fertilizer
Material used to enrich the land. Anything added to the soil to maintain or increase its fertility. Fertilizers may be organic, that is, derived from once-living matter, as are manure, compost, and blood and bone; or inorganic (artificial), such as sulphate of ammonia or superphosphate, which are prepared in chemical factories. In agriculture, materials added…
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Fennel
An herb grown for its aromatic foliage and seeds. From the first century A.D. to the fifth century, the people whose descendants founded the British Empire did not yet live in England (England was not even named England yet). These people, now called the Anglo-Saxons, lived on the northern coast of Europe and spoke a…
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Farinograph
An instrument used to determine the quality of hard wheat flour, primarily measuring the protein quantity.
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Farina
Refined cereal that is made from wheat that has been ground and sifted. Finely ground meal commonly made from wheat or other grain, used as cereal and flour. The term “flour” typically refers to a finely ground powder made from wheat, which is commonly used in baking and cooking. Additionally, the term can also refer…
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Fahrenheit
A measure of temperature with water freezing at 32°F (0°C) and boiling at 212°F (100°C). A scale of temperatures where the freezing and boiling points of water are 32° and 212° under standard atmospheric pressure. Pert, to a temperature scale, commonly abbreviated as F, on which water freezes at 32° and boils at 212°, as…
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Facultative bacteria
Bacteria which can exist and re- produce under either aerobic or anaerobic conditions.