Fillet 
To cut meat, chicken, or fish from the bones.

Flake
To lightly break into small, thin pieces, usually with a fork.

Flame 
To ignite warmed brandy or liqueur over food.

Flour 
To sprinkle a mold, cake pan, or a work surface with flour.

Flute 
To make decorative indentations around the edge of pastry or pie crusts, with either a fork or a baking tool known as a pastry pincher.

Fold 
The process of combining 2 mixtures, a heavy base and a light aerated mass, without any significant loss of air.  The motion consists of cutting vertically through the mixture with a spoon or spatula and sliding across the bottom of the bowl and up the side, turning over.

Frost
To spread icing or frosting on a cake.