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Glossary Our Glossary represents a large collection of culinary terms from all over the world. You'll find out what means the name of your favorite dish and what you should know about it. There is plenty useful information about spices, vegetables and fruits.

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Lait Lamb fries Langouste Lard Larding Leek Legumes Lentil Liqueur Lyonnaise

TRANSLATE INTO RUSSIAN

Lait French word for Milk		Lamb fries Lamb testicles
Langouste French word for Lobster or Crawfish		Lard Rendered and clarified pork fat. As a verb, to lard is to insert strips of fat into uncooked lean meat (such as venison) to tenderize and add flavor.
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		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
Legumes Dried vegetables such as beans, lentils, and split peas		Lentil A flat edible seed of the pea family generally used in soup
Liqueur A sweet alcoholic drink usually served after a meal. Liqueurs are usually flavored with aromatic ingredients such as nuts, fruits, flowers, or spices, and are frequently used in baked desserts and dessert sauces.		Lyonnaise To prepare and serve with onions

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