Part 12
The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)
"L"
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A glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”
– Chef Sean, September 2013
Last Updates made on April 15, 2017 with along way to go
L
La Choulette Brewery: France
La Fin Du Monde: Tripel / 9.00% ABV Unibroue
La Kama:
Ladle:
Lager: Is the English name for cool fermenting beers of Central European origin. Pale lagers are the most commonly consumed beers in the world. The name "lager" comes from the German "lagern" for "to store," as brewers around Bavaria stored beer in cool cellars and caves during the warm summer months.
Lagering: Lagers are stored at near freezing temperatures for 1–6 months while still on the yeast. The process of storing, or conditioning, or maturing, or aging a beer at a low temperate for a long period is called "lagering", and while it is associated with lagers, the process may also be done with ales, with the same results.
Lait: French word for Milk
Lamb:
Lamb and Eggplant Moussaka: One of Greece's national dishes, consisting of meat layered with eggplant and assorted cheeses.
Lamb fries: Lamb testicles
Lamb Khorma: A rich and creamy dish from India's northern region.
Lamb Lettuce: See Mâche.
Lamb Shank:
Lambic: Is a type of beer brewed traditionally in the Pajottenland region of Belgium (southwest of Brussels) and in Brussels itself at the Cantillon Brewery and museum. Lambic is now mainly consumed after refermentation, resulting in derived beers such as Gueuze or Kriek lambic.
Lamination or Laminated Dough or Laminated Pastry: Laminated dough is used to make Viennoiserie—brioche, croissants, Danish and other buttery, flaky breakfast pastry. It is time-consuming and expensive dough to make, owing to the large quantity of butter used. First, yeast dough is made, called the détrempe (from the French verb, “to soak,” as the dry ingredients soak in liquid): milk, dry yeast, brown sugar, bread flour, and sea salt kosher salt are kneaded together. Some recipes use starter dough from a prior batch. The dough is chilled, and then rolled out into a rectangle. A smaller rectangle of rolled out and chilled butter, called the beurrage (from the French word for butter, beurre), is placed on top of it. Then the construction of the pâton, or dough roll, begins. The rectangle is folded into thirds, as if folding a letter (in fact, this first fold is known as a “single letter fold”). The pâton is then refrigerated for an hour, rolled and folded again. The rolling and folding continues, usually for four turns.
Lancelot de Casteau (Chef): Author of L'Ouverture de cuisine, (1604)
Land Shark Lager: Brewed in Jacksonville, Florida, it is a 4.7% abv pale lager launched in 2006 as the house lager for "Jimmy Buffett's Margaritaville" restaurant chain.
Langoasta: Spanish Word for Lobster
Langouste: French word for Lobster or Crawfish
Langoustines: Also known as Dublin Bay Prawns and Norwegian Lobster. Forget Scampi, just cook them as part of a ‘fruit de mer’ and serve with lemon mayonnaise or tossed with Tagliatelle, good olive oil, garlic and basil.
Langres: This Champagne Region, cow’s milk cheese (AOC), is made in the high plains of Champagne, and is traced back from the 18th century. The depression at the top of the cheese called a "fontaine" or "cuvette" is intentional. You can pour Champagne or Marc de Champagne in it. The cheese is kept in a humid cellar, and regularly washed with an orange pigment from the Annatto tree found in America. The cheese has a strong smell, and is recommend with a full body red wine from Burgundy, Marc de Bourgogne, or Champagne.
Lard:
Larding: Inserting strips of salt pork into meat to add flavor and prevent dryness while roasting, using a larding needle and drawing the strip of salt pork through the meat
Lardons: Is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.
Lasagna: One sheet of flat pasta. Originating from the Emilia Romagna region of North Italy, lasagna can be cooked with minced beef, vegetables, and many more ingredients.
Lasagnotte: Instead of large flat sheets, these are wide strips of pasta, broken into pieces, which are boiled rather than being baked.
Latin American Cuisine:
Lavash or Lahvash or Lahvosh: Lavash is an Armenian flatbread made with wheat flour, water, and salt. In the U.S., it is topped with toasted sesame seeds, poppy seeds, garlic, and other seasonings. When fresh, lavash is soft and thin like a tortilla, and is used as a sandwich wrap for kebabs and other foods. It hardens into a crunchy cracker consistency, which is how it is most often found in the U.S.
Lavazza Coffee:
Lavender:
Layla Brewery: Israel
Le Vieux Berger:
Leavening and Leavening Agent: Leavening is the process of adding gas to a dough to produce lighter, airier, more easily chewed bread. Most bread consumed in Europe and America is leavened; Middle Eastern and African breads tend to be unleavened flatbreads. There are two types of leavening agents: chemical agents and yeast. Chemical agents are used to produce quick breads and soda breads. Baking powder and baking soda are the chemical agent choices; baking soda requires an acidic ingredient such as buttermilk to create the chemical reaction that produces gas. Yeast is a natural leavening agent.
Leek: A plant from the green onion family with little or no bulb and fairly long broad, mild-flavored green stems. The green stems are used to season or flavor foods
Lechon:
Legumes: Dried vegetables such as beans, lentils, and split peas
Legumier (vegetable cook): In larger kitchen, also reports to the entremetier and prepares the vegetable dishes.
Lemon:
Lemonade:
Lemongrass: An aromatic, dry looking grass used to add a pungent, lemony flavor to Asian dishes and popular in smoothie drinks.
Lemon Balm:
Lemon Myrtle:
Lemon Thyme:
Lemon Verbena:
Lemon Zest:
Lentils: A flat edible seed of the pea family generally used in soup
Les Rôtisseries St-Hubert: Canadian Chain Restaurant
Lettuce:
Lettuce Varieties: There are many varieties of lettuce grown in the world, to include these most popular types; Arugula, Butter, Bibb, Garden Cress , Gem, Iceberg, Lamb, Mâche, Mesclun, Mezzula, Mustard, Mizuna, Oak Leaf, Romaine, and Watercress.
LFTB:
Licorice:
Lidia Bastianich (Chef):
Life – Quaker (1960’s-Present):
LILO: Last in, last out
Lima Beans:
Lime:
Lime Juice:
Limburger Cheese: Soft, rich, odorous, ripened cheese originally made in Belgium
Line:
Line cooks:
Linguine: Another pasta originating from Liguria, linguine refers to long flat strips of pasta (thinner than fettuccine). Known in Italian as ‘little tongues’. They are thin, slightly flattened, solid strands. Traditionally used with “white” clam sauces, pesto, and delicate oil-based sauces.
Lion Brewery: Sri Lanka
Lion’s Main Mushrooms (Hericium erinaceus): The mushroom has spiny teeth instead of a traditional cap, and besides being edible, it helps heal nerve tissue.
Lips Of Faith - La Folie: Flanders Oud Bruin / 6.00% ABV New Belgium Brewing
Liqueur: A spirit flavored with fruit, spices, nuts, herbs, and/or seeds, usually sweetened.
Little Gem: lettuce is soft with just a hint of crunch. The delicate flavor is well suited to light vinaigrettes and lemon-y dressings.
Livarot: This Normandie Region cow’s milk cheese (AOC), is named after a village in Normandy, and is one of the oldest cheeses in the region. The straps of Livarot are reminiscent of a uniform's stripes, giving the cheese its nickname "The Colonel.” It is circled by five straps of rush leaves or paper that prevent the cheese from collapsing during maturing. It is a very strong smelling cheese, with a full spicy flavor giving the cheese a strong personality. Serve as an appetizer with crusty French bread recommended with a glass of red Pomerol
Liver:
Loaf: A bread or cake baked in a round or oblong pan with a rounded top. In the 12th century, “loaf” became the generic term for bread: the Teutonic word hlaf became our modern English word, loaf.
Lobster: For many the epitome of luxurious eating, Native Lobsters are found in the coastal waters around the UK with the season running from April to November. Stick with classic recipes such as Americana and Thermidor then use the shells for stock, soup or a rich and bright colored oil to use for dressings.
Lollipop:
Lomo Saltado: In 1920 the first Chinese Restaurants in Peru opened and in the city of Lima the cuisine was given the nickname of Chifa. Lomo Saltado is a popular Peruvian stir fry dish combining sirloin strips or other beef steak with assortments and served with fried potato french fries and rice. Chinese cuisine in Peru has made its way into the mainstream, introducing a rich fusion of old and new worlds.
London broil: A large cut from the flank, often marinated to tenderize it, then broiled and sliced on the bias. Generally served with a rich mushroom or Bordelaise sauce
Longan:
Longhorn Steakhouse: American Chain Restaurant
Long John Silver's: American Chain Restaurant
Loquat:
Loroco: A Central American herb
lotus root:
Louis Eustache Ude (Chef): Author of The French Cook (1813)
Louisiana Creole Cuisine:
Low country boil:
Low Country Cuisine:
Löwenbräu: Brewery in Munich owned by Anheuser-Busch. Its name means "lion's brew" in German. Most Löwenbräu beers are marketed as being brewed according to the Reinheitsgebot, the Bavarian beer purity regulation of 1516.
Lox:
Lovage:
Lucien Olivier (Chef):
Lucky Charms: General Mills (1964 – present)[5][6] Berry Lucky Charms (2006–2009)
Luke Thomas (Chef):
Ludovic Lefebvre (Chef):
Luffa Gourd:
Lumache: Is Italian for ‘snails’, so this variably sized stuffed pasta is shaped like a snail’s shell.
Lumpia: Filipino spring rolls
Lunch:
Lunch Box:
Lunchmeat:
Lvivske Brewery: Ukraine
Lychee:
Lyonnais: To prepare and serve with onions
#-A B C D E F G H I J K L M N O P Q-R S T U-V W-X Y-Z
Part 12
of the Grand Dictionary of Food and Beverages complete
by:
Sean Overpeck (CFE)
Executive Chef
Father, Husband, Wine Drinker
Restaurant nut, History and
Star Trek lover
About Sean:
I am based out of St. Petersburg, Florida working in the food service industry for over twenty years, and am currently with the American Embassy as the Executive Chef. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 300 articles have been written, including fifteen restaurants from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.
Who is John Galt?
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Other articles of interest on Wine, Dine, and Play:
Shark Cage Diving in Gansbaai, South Africa
The Burj Khalifa Tower in Dubai, UAE
TTFN
