Filipino Glossary of Cooking Terms - Part 3

FILLET: 
As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.

(TANGGALIN ANG BUTO o TINIK: bilang pandiwa - tanggalin ang mga buto/tinik mula sa karne o isda: bilang pangngalan - isang piraso ng laman matapos maalisan ng buto o tinik)

FISH FILLET (fil-ley)

(Image from http://www.seriouseats.com/2015/10/how-to-fillet-a-fin-fish-prep-freshness-knife-skills.html)

FLAKE:
To break lightly into small pieces.

(PIRASUHIN o HIMAYIN: bahagyang pagpipipiraso o paghihimay ng sangkap)

FISH FLAKES

(Image from http://www.thekitchn.com/how-to-make-japanese-dashi-broth-cooking-lessons-from-the-kitchn-57749)

FLAMBE':
To flame foods by dousing in some form of potable alcohol and setting alight.

(APUYAN: paglalagay ng konting alak o alkohol sa pagluluto at sindihan ito pagkatapos)

FLAMBE' (Flambey) IN COOKING

(Image from http://www.culinarylore.com/food-science:alcohol-doesnt-completely-burn-off-in-cooking)

FOLD:
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl, until the ingredients are thoroughly blended.

(MARAHANG PAGSASAMA: Paghalo ng krema o binating puti ng itlog sa isa pang sangkap na hindi nagkakabula. Sa paghahalo, parang itinitiklop lamang ang naunang sangkap sa ikalawa gamit ang kutsara, pangbati o tinidor; sasandok sa ilalim, paakyat at itataob sa ibabaw. Uulitin ang proseso, habang iniikot ang mangkok o lalagyan, hanggang ang mga sangkap ay nahalong mabuti)

FOLD

(Image from http://www.thejoykitchen.com/ingredients-techniques/essential-techniques-whipping-and-folding-egg-whites)

FRICASSEE:
To cook by braising; usually applied to fowl or rabbit.

(FRICASSEE: Paraan ng pagluluto kung saan ang karne ng manok o kuneho ay piniprito nang bahagya at pagkatapos ay pakukuluan sa mahinang apoy at pagkatapos ay lalagyan ng white sauce.)

CHICKEN FRICASSEE

(Image from https://www.google.com.sa/search?q=Fricassee&safe=strict&source=lnms&tbm=isch&sa=X&ved=0ahUKEwj3kt3yz6jVAhVEalAKHXk5DJgQ_AUICigB&biw=1280&bih=543#imgrc=lr8zGOGXxnSDRM:)

FRY: 
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.

(PRITUHIN: paraan ng pagluluto sa mainit na mantika; Paggigisa o pagprito sa kawala ang tawag kapag konti lang ang mantika; mababaw na pagprito naman kapag nasa isa hanggang dalawang pulgada ng mantika ang gamit at malalim na pagprito kapag lubog na sa mantika ang pipirituhin)

PAN-FRY

(Image from http://www.seriouseats.com/2012/06/how-to-cook-salmon-pan-fry-fish-food-lab.html)

SHALLOW-FRY

(Image from http://www.steffisrecipes.com/2016/08/chicken-cutlet-recipe-chicken-patties.html)

DEEP-FRY

(Image from https://warosu.org/ck/thread/3802131)