Fondus

Fondus is the masculine plural past participle of the French verb fondre, used as an adjective to indicate that a substance has been melted. In culinary contexts, fondus refers to melted cheeses or other ingredients that have been heated until smooth and fluid, and is often used to describe the state of foods served as sauces, toppings, or fillings. The term appears in French-language cookbooks and menus to denote products in a melted form, such as fromages fondus (melted cheeses) or chocolats fondus (melted chocolate). While fondue is the well-known dish associated with melted ingredients, fondus describes the condition of the ingredients rather than a specific dish, and in English usage it is less common as a standalone term.

Etymology and usage: fondus derives from the verb fondre (to melt), which traces back to the Latin fundere, meaning to pour or melt. In culinary writing, fondus functions as a descriptor for melted components within a recipe or menu item.

Cultural context: The adjective is primarily found in French-speaking culinary literature and bilingual cooking writings. In English-language texts, fondus is relatively rare and usually appears when indicating melted states rather than naming a distinct preparation. See also fondue for the related concept of melted ingredients served together.