foaming method: Cake batters made by first preparing a foam of eggs, egg whites, or egg yolks with sugar. Little if any fat is included in the batter. foie gras: The fattened liver of a duck or goose. fold: To gently combine ingredients (especially foams) so as not to release trapped air bubbles. Also, to gently mix together two items, usually a light, airy mixture with a denser mixture. Also, the method of turning, rolling and layering dough over on itself to produce a flaky texture. fondant: An icing made with sugar, water and glucose; used primarily for pastry and confectionery. forcemeat: A mixture of chopped or ground meat and other ingredients used for pates, sausages and other preparations. frenching: The process of scraping meat from bones before cooking. FOURRER : garnir ou introduire une garniture dans une omelette ou une pâtisserie. fritter: Sweet or savoury food coated or mixed into batter and deep-fried. Also called beignet. fumet (Fr.): A type of stock in which the main flavouring ingredient is allowed to cook in a covered pot with wine and aromatics. Fish fumet is the most common type.