ProChef 9 Glossary

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L

lactose

The simple sugar found in milk. This disaccharide is the least sweet of the natural sugars.

laminate

To fold and roll a dough together with a roll-in fat to create alternating layers of fat and dough; used to create puff pastry, Danish, and croissants.

lard

Rendered pork fat; used in pastry and for frying. Also, to insert small strips of fatback into naturally lean meats before roasting or braising. The process is done using a larding needle.

lardon/lardoon

A strip of fat used for larding; may be seasoned. Also, bacon that has been diced, blanched, and fried.

leavener

Any ingredient or process that produces gas and causes the rising of baked goods. Can be chemical (baking powder), mechanical (folding in air in whipped egg whites), or biological (yeast).

lecithin

An emulsifier found in eggs and soybeans.

legume

The seeds of certain pod plants, including beans and peas, which are eaten for their earthy flavors and high nutritional value. Also, the French word for vegetable.

liaison

A mixture of egg yolks and cream used to thicken and enrich sauces. Also loosely applied to any appareil used as a thickener.

liqueur

A spirit flavored with fruit, spices, nuts, herbs, and/or seeds and usually sweetened. Also known as cordials, liqueurs often have a high alcohol content, a viscous body, and a slightly sticky feel.