Flan
A round open top tart that is filled with pastry cream and topped with fruit.

Flute
To create a decorative scalloped or undulating edge on a pie crust or other pastry.

Fold
To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula without stirring, so that the finished product remains light.

Frangipane
A pastry cream made of butter, eggs, flour, and finely ground almonds or macaroons. Modern versions will use a combination of cornstarch and flour. The nuts must be very finely ground for this to be successful. This type of raw cream is baked in the pastry shell or crepe.

Fritter
Sweet or savoury food coated or mixed into batter, then deep-fried.

Ganache
A rich chocolate filling or coating made with chocolate, white vegetable fat and possibly double cream. The proportions of chocolate to cream can vary, and the resulting ganache an be used as a cake glaze or beaten until fluffy and used as a filling or as the base for truffles and other chocolate confections. It can coat cakes or cookies, and be used as a filling for truffles.

Glaze
Defined as a thin liquid sweet coating that adds shine and color to pastries. Also used as a protective coating to prevent the fruit on the top of tarts from drying out and looking unattractive.

Gluten
The protein found in all forms of wheat flour (including durum, semolina, and spelt), rye, oats, barley and related grain hybrids such as triticale and kamut. Gives dough its characteristic elasticity.