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Resources > Term > L
A Label is a placard on a container, wrapper or other packaging that identifies the product and its producer, manufacturer or retailer. Label's, also provides information regarding authenticity, quantity, quality, nutrition, health or safety warnings, usage and directions and/or...
Labskaus, also spelled Lapskaus, is a regional specialty dish from Northern Germany. In particular the cities of Bremen, Lübeck, and Hamburg are known for the dish. In Labskaus, the main ingredients are either Corned Beef or salted meat, onions and potatoes, which are all cooked...
Lactic: A cheese-tasting term for a clean, wholesome, milky flavor.
Lactic Acid: Naturally occurring in several foods, a food additive used as an antimicrobial agent, flavor enhancer, flavoring agent, flavoring adjuvant and/or pH control agent in processed foods such as dairy products and frozen desserts; also known as 2-hydroxypropanoic acid. 2. An acid...
Lactic Starter: Bacteria added to Milk at the start of the cheese-making process; a culture usually containing Streptococci and Lactobacilli; ferments lactose into lactic acid and reduces the Milk's pH to the proper range for rennet to facilitate the Coagulation of the Milk into curds...
Lacto-Ovo Vegetarian: A vegetarian that will still consume milk and eggs. Nutritional Value USDA
Lactose Intolerance: The inablilty to metabolize lactose. Nutritional Value USDA
Lag Phase: A rest period (of 1-4 hours) for bacteria in a culture or colony during which little growth occurs; it usually follows the movement of the bacteria from one place to another and is the period during which the bacteria adjust to their new location.
Though originally rendered (essentially heating fats and separating the component parts) from the fat from hogs, or infrequently from cattle (called Suet), ducks or geese, lard was traditionally used in cooking, especially where a slightly meaty taste was desired, like in the crust for a...
A Technique to Add Fat & Flavor to Cooking Foods.
The use of modern lasers and computer controlled cutting equipment enables knife manufacturers to create a number of knives, from a single sheet of steel and a single design. Only the finest grained steel should be used to create laser-cut knife blanks. Laser Cutting allows extreme...
Some Potatoes Ripen Late in the Summer and into the Fall.
A Leading Sauce is one that is made from a Mother Sauce. Varieties An examples of the relationship and a Leading Sauce would be Sauce Béarnaise made as a direct, first descendant from a Hollandaise Sauce mother. Nutritional Value USDA Low Fat Varies Low...
Leafy Greens is term that is synonymous for Leafy Vegetables, which are also called “Salad Greens,” though Salad Greens does tend to denote leaves that can be eaten Raw and many Leafy Greens must first be cooked before consumption. Some lazy or sloppy people may use the...
In addition to its meat grading system, The United State’s Department of Agriculture (USDA) classifies Meat based on the percentage of lean content contained in the package. Nutrition The maximum fat content, by weight, in “Lean” meat is 10 g per 100 g of Meat. Only...
Culinary Uses Liaison is an ingredient used to thicken liquids, transforming them into sauces. A couple commonly known Liasions are; Cornstarch and Water or Egg Yolks and Cream. Nutritional Value USDA Low Fat Varies Low Calorie Varies
As a culinary term, a Lid is a movable cover for a Pot or other container. It can be hinged and connected to the pot or completely removable. Nutritional Value USDA
Line Cook: One who supervises a specific area of the kitchen. Nutritional Value USDA
Linguine: A long flat pasta, the name means "little tongues". Nutritional Value USDA Gluten Free Varies
The “Lip” is a large portion of external fat untrimmed from around the cut of Meat. Purchasing If you purchase a cut up Meat with a Lip on it, it should be less expensive per pound, than the same cut without the Lip.
Liter: A metric unit of measurement used in cooking to measure volume or capacity, equal to 1.056 liquid quarts. Nutritional Value USDA
The Name Means What it Says: Live Birds.
Lobster: A crustacean with many culinary uses, often served as a high-priced entree. The tail of a Lobster, is the prized portion for consumption. Nutritional Value USDA Low Fat Yes Low Calorie Yes