Faggot

A term applied to a bunch of vegetables and herbs that are tied together with a string, so it can be removed conveniently when the article is cooked. It is used in soups, sauces, and stews. See No. 1039.

Farina

Fine dust or powder contained in the anthers of plants.

Farinaceous

Consisting or made of meal or flour.

Fecula

The nutritious part of wheat, starch or farina.

Fermentation

That change of organic substances by which their starch or sugar, under the influence of water, air and warmth are decomposed and their elements are re-combined in new compounds.

Flat Saucepan

A flat saucepan has a two-inch border, but they come in various sizes. They are used to reduce sauces. Small ones that have the bottom slightly curved are used for tossing.

Fungi

A natural order of plants, such as mushrooms. Also applied to excrescences on plants.

Fusiform

Shaped like a spindle.

Garniture

A decoration placed around or on joints, entrees, etc. They are used hot or cold. Vegetables are sometimes compounded in purees, which are also used as a garniture.

Gentian Root

The root of the Gentian plant having a yellowish-brown color, and a very bitter taste. It is used in diet drinks and apozems.

Germ

The ovary or seed-bud of a plant.

Glaze

To glaze is to baste with a gravy while cooking; to nourish the article being cooked. It also gives it a nice color. The term glaze is also applied to a broth that is reduced as low as possible without being scorched. Cakes are glazed with fine sugar, diluted with wines. Some baked vegetables are glazed with the yolks of eggs, diluted in milk or water.

Glume

The outer covering of corn, husks, or chaff.

Gluten

A tough, elastic, gray substance, found in the flour of grain.

Hot Water Bath

See Bain-marie in Index.

Hybrid

A plant produced from the mixture of two species.

Iceland Moss

A kind of lichen found in Europe, having a slightly bitter taste, and being tonic and nutritive in its properties. It is used in diet drinks and apozems.

Immerse

The expression "immerse in cold water "is applied to vegetables that have been parboiled. The green vegetables are immersed so they will retain their green color, while others are immersed to remove their acidity and crude taste.

Jardiniere

A well known term for a mixture of vegetables used as a garniture.

Lichen

One of the order of cellular, flowerless plants that derive their nourishment from the air. They are usually of a greenish or yellowish color, and are used in diet drinks and apo-zems.

Lupalin

The fine yellow powder of hops.

Macedoine

A mixture of vegetables, and is also applied to fruits and jellies.