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Ladyfingers / [ley-dee-fing-ger-z]:
Known in Italy as "savoiardi." Sweet, light, delicate sponge cake roughly shaped like a rather large, fat finger. It's used as an accompaniment to ice cream, puddings and other desserts. Ladyfingers are also employed as an integral part of some desserts, including Charlottes and Tiramisu.
Lait / [lay]:
French for "milk," such as in “CAFÉ AU LAIT”, which is "coffee with milk."
Laminate / [lam-uh-neyt]:
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 / [lahrd]:
Rendered pork fat used for pastry and frying. Also, to insert small strips of fatback into naturally need meats before roast ing or braising. The process is done using a larding needle.
Leavener / [Lev·en·er]:
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).
Legume / [leg-yoom]:
The seed 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.
Lemon grass / [lem-uhn-gras]:
Pale green stalk about 18 inches long, resembling a scallion or green onion. While not related to a lemon, it has similar flavoring.
Liaison:
A mixture of cream and egg yolks used to thicken and enrich sauces.
Lychee / [lee-chee]:
A small fruit from China and the West Indies, with a hard shell and sweet, juicy flesh. The flesh is white with a gelatinous texture and a musky, perfumed flavor.
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