Glossary of Spanish Food Words

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Word or Term	Definition
fécula	potato starch
fava beans	large, bright-green beans, also known as broad beans, are normally sold as dried beans. If bought frozen, or fresh, the beans areremoved from their pods, blanched in boiling water, and slipped out of their skins.
fideo	thin macaroni-like pasta
fideua (Cat.)	pasta-based paella-type dish made in the paella, originating in Alicante.
fino	a pale crisp white sherry of around 15 per cent alcohol, generally from Jerez de la Frontera and Puerto de Santa María. It is the traditional Andalusian accompaniment to appetizers, tapas, and seafood
flauta	thin, crisp, baguette-style loaf of bread
fonda	lodging house, in Catalonia, also implies restaurant
fondo	pan juices after cooking meat or fish
formas	shapes
freír	to fry
freiduria	fried fish shop
fresa	strawberry
fricando	traditional Catalan beef stew
frigorífico	refrigerator
frijol	lima bean
frito	fried in oil;often coated in egg and flour before frying as in fish and shell fish
frotar	to rub
fruta	fruit
fuego fuerte	high heat
fumet	A concentrated aromatic stock, usually made from fish but sometimes from poultry, used to flavor other stocks and sauces.