Farofa (Farofa): It is manioc (cassava) flour toasted in butter (it becomes moist and crunchy), and mixed with eggs, sausages, or other foods. It is consumed freshly made or warm.

Farsa (Forcemeat / Stuffing): Stuffing, filling, or forcemeat.

Filetear (To Fillet): To remove the fillets from a fish.

Filtrar (To Filter): To pass through a filter.

Filtro (Filter): A porous body or apparatus through which a fluid is passed, to clean it of suspended matter, or to separate it from solid or semi-solid matter with which it is mixed.

Flambear (To Flambé): To drizzle a preparation with alcohol and ignite it.

Flanera (Flan Mold / Pudding Basin): A mold for making flan, generally in the shape of a truncated cone and slightly smaller than a wine glass.

Frijol colado (Strained Beans / Sweet Bean Purée): A sweet preparation made from red beans, chancaca honey (brown sugar), nutmeg, and red wine (a traditional dessert).

Frijoles refritos (Refried Beans): Beans that are cooked with lard (or fat) and spices to prepare a bean purée (often pan-fried or mashed after initial cooking).

Freír (To Fry): A cooking method submerged in fat at ascending or descending temperature.

Fondear (To Sweat / To Sauté gently): Means to sauté gently, but without browning.

Fondo (Stock / Base): Broth or stock.

Fonsear (To Line / To Base): To cover the walls and base of a mold with a dough or pastry.

Fuente refractaria (Baking Dish / Casserole): A suitable container for placing in the oven (usually ceramic or glass).

Fumet (Fumet / Fish Stock): Fish stock.

Fundir (To Melt): To melt. To liquefy an ingredient such as chocolate, a solid fat, etc., through the action of heat.