Home | Resource Centres | Directory  
 
 
Home > Food and Drink > Cooking > Cooking Glossary > Glossary (F) > Fécule
Choosing and Buying Food
Storing Food
Preparing Food
Cooking Techniques
Recipes
Tools and Equipment
Cooking FAQs
Cooking Glossary
Glossary (A)
Glossary (B)
Glossary (C)
Glossary (D)
Glossary (E)
Glossary (F)
Faggot
Farce
Fécule
Fines Herbes
Flambé
Flame
Fleurons
Florentine
Foie Gras
Fold
Fool
Fricadelles
Fricassée
Fumet
Glossary (G)
Glossary (H)
Glossary (I)
Glossary (J)
Glossary (K)
Glossary (L)
Glossary (M)
Glossary (N)
Glossary (O)
Glossary (P)
Glossary (Q)
Glossary (R)
Glossary (S)
Glossary (T)
Glossary (U)
Glossary (V)
Glossary (W)
Glossary (X)
Glossary (Y)
Glossary (Z)

sign up for free membership
Register today for full
access to InterSites ...


Fécule

Origin: French

A very fine starch, usually from potato or arrowroot, used for thickening.

Farce      Fines Herbes



 
  Home | Directory | About | Advertise | Contact | Site Map

Copyright © 2008 InterSites.co.uk All rights reserved. Privacy | Terms