Gastronomy Terminology (L)

Lamb :

A sheep under 1 year old. “Baby lamb” in slaughtered at between 6 ...

Lamination :

Prepare (pastry) using a method of repeatedly folding layers of b ...

Lard :

The fat separated from the fatty tissue of pork. It has a charact ...

Larding :

To cover with strips of fat, or to insert fat strips into meat wi ...

Lardon :

Strips of fat, bacon or salt pork for larding meat; inserted in l ...

Lean :

The FDA approved food labeling term used to describe meat, poultr ...

Lean dough :

Lean: The FDA approved food labeling term used to describe meat, ...

Leaven :

A substance, such as yeast, used to produce fermentation in dough ...

Leg :

Either of the two lower limbs of a biped, as a human being, or an ...

Liaison :

The process of thickening sauces, soups, etc., as by the addition ...

Liver :

This nutritious organ meat filters toxins from the blood. Select ...

Loaf :

A deep rectangular baking pan available in various sizes; used fo ...

Lobster :

This crustacean was used as bait until around 1880. Because dead ...

Loin :

A cut of meat from this region of an animal, especially a portion ...