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Cooking Dictionary
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Lactic Acid - a colorless liquid produced as milk
sugar ferments and milk sours. It is used to curdle milk in cheese
making.
Ladle - to move portions of a food using a ladle. A
utensil with a cup-like bowl and a long hooked or pierced handle
and available in various sizes; used to pour sauces and liquids
(ex. soups) and to push sauces and other foods through a sieve.
Ladyfingers - a small finger-shaped sponge cake,
like a cookie.
Lager - any light beer.
Lamb - the meat of a sheep slaughtered when less than
1 year old; generally tender with a mild flavor; also known as
a yearling.
Lamb’s Fry - the heart, liver, sweetbread and inside
fat of the lamb.
Lamb’s Lettuce - a handy annual plant also known as
corn salad. A salad green.
Lamb’s Wool - a fancy hot alcoholic drink made of
hot sweetened ale, roasted apples, and nutmeg or ginger.
Langouste - see spiny lobster.
Lard - tenderized hog fat used in pie crusts and for
deep-frying. Also, to insert strips of fat into meat to keep
it moist and add flavor.
Larding needle - a long needle with a large eye, used
to insert strips of fat into lean meats.
Lasagne - 1. Wide, flat Italian pasta sheets with ruffled
or smooth edges. 2. An Italian dish made with boiled lasagna
layered with cheese (usually ricotta and mozzarella) and meats
and/or vegetables and topped with a tomato, meat and/or béchamel
sauce and baked.
Layer Cake - two, three or more layers of cake
with a filling between.
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