Glossary of Cooking Terms

A Scandinavian flat bread that is very thin and round. It is made from cooked potatoes, flour, cream, salt, butter and sometimes sugar is added.

A term commonly used to describe the excess food that is remaining after being prepared for a meal, snack, or a similar food event.

A lamb leg steak comes from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat.

Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb".

Refers to the thick droplets of wine that form on the inside of the glass and stream down when wine has been swirled or consumed.

Legumes include beans, peas and lentils. High protein foods that vary in size, color, shape and flavor.

An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.

A minty green herb with a citrus aroma, which is used to add flavor to tea, vegetables, fruits, custards, seafood, fish, poultry, pasta, and rice.

A popular quick bread in Britain and the United States that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor.

A mixture made with sugar, water, egg yolks, butter, cream from milk, lemon flavored concentrate, natural lemon flavors, and pectin that is thickened by slowly cooking the ingredients in a double boiler.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

The juice from a fresh lemon, which is the best form of lemon flavor. Bottled lemon juice can be substituted if fresh lemons are not available.

A golden colored oil with a citrus aroma that is produced from the skin of the lemon.

A seasoning that contains pepper, lemon peel granules, salt, sugar and other spices.

A device used to extract the juices form citrus fruit, such as lemons and oranges.

An herb that has a lemony aroma and flavor, used to flavor tea and desserts and can also be used to season meat and fish dishes.

A citrus drink consisting of lemon juice, water and some type of sweetener. Generally it is not a carbonated beverage.

Descriptor of wines reminiscent of fruit, may be well balanced, a bit sweet, and slightly acidic.

The measure of time the taste and aroma sensation of a wine lingers after swallowing, the longer the better.

Similar to a bean soup, the Lentil Soup is made from whole or split lentils in a savory but soupy sauce.

A type of dried bean soup that provides an earthy and somewhat savory flavor through the use of cooked lentils.

Flat, disk shaped dried beans, high in protein, that have a rich, somewhat sweet and peppery flavor when cooked.

A family of vegetables consisting of five varieties classified according to shape and growth.

A plastic serrated edge knife that is designed to slice lettuce without causing the edges of the lettuce to turn brown.

A term used to describe an intermediate stage in the preparation of a sourdough starter in which additional flour and water are added to a small piece of dough, known as a chef, which has fermented for at least two days.

Also referred to as Leidsche Kaas, Leidsekaas or Leiden cheese in the Netherlands, this cheese is of Dutch origin and made in the city of Leiden, which is similarly known as Leyden as well.

A medium sized apple that is one of the most disease resistant. It has a conical shape and bright red blushed skin with a little russet around the stem.

A French term that refers to a specific vineyard that does not have a Premier or Grand Cru appelation.

A type of spatula that is typically used to remove items that are being cooked from pots, pans, skillets, and other bakeware.

Descriptor of wine that is light in texture, weight, and alcohol. A characteristic appropriate in some wines, a fault in others.

Cream generally containing 20% milk fat but is classified as light cream if it contains milk fat in the range of 18% to 30%.

A term that refers to olive oil that is light in flavor: It is not a designation for olive oil that is low in calories.

Pork that contains 25% fewer calories and 33% less fat than the pork that is described in the USDA handbook, Composition of Foods, 8-10.

An elliptical-shaped, small blackish-brown olive that is native to Italy. It is brine-cured and provides a somewhat salty flavor with a nutty almond aftertaste.

Grown in northern China, this root vegetable is not the common variety of Lily often grown as a decorative flower.

A flat, light green or white colored bean with a kidney shape that has a mild flavor and soft texture.

A type of fruit that may grow as large as a foot in diameter and is the largest citrus fruit.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.

A small green citrus fruit providing juice or peels that are added to food dishes to provide a tart taste as an ingredient.

The juice from a fresh lime, which is the best form of lime flavor. Bottled lime juice can be substituted if fresh limes are not available.

A small to large oblong leaf, pale green to dark green in color (larger leaves are darker green), that are grown on fruit trees producing limes.

Most often, this condiment is a traditional relish used to flavor food dishes in India where pickles so frequently are served during meals.

A lemon liqueur traditionally served cold in Italy that combines the juice of ripe lemons with sugar, water, and 100 proof vodka.

A flavorful Swedish bread made with rye and wheat flour that is often served on festive occasions.

A term meaning "seaweed" in Hawaiian. The common varieties of seaweed in Hawaii include Asanthopora, Anfelthia, Ele'Ele, Hypnea, Kohu, Lipoa, Manauea, Ogo, Sargassum, and Sea Lettuce.

A saltwater game fish from the North Pacific. The lingcod has lean, flaky white meat that is mild flavored and is available in fresh or frozen fillets.

A small, ruby colored Swedish berry that grows on a creeping evergreen plant that is common in woodland forests.

A narrower version of linguine. It is also found named linguette fini.

An uncooked, smoked, Portuguese-type sausage made from coarsely ground pork butts.

Spaghetti-like pasta that has been flattened into oval-shaped or flattened ribbon pasta.