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 butter betw ...

Lard :

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

Larding :

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

Lardon :

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

Lean :

The FDA approved food labeling term used to describe meat, poultry, game, f ...

Lean dough :

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

Leaven :

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

Leg :

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

Liaison :

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

Liver :

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

Loaf :

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

Lobster :

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

Loin :

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