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KEBAB—(Turkey) A combination of cubes of meat,
usually lamb, and chunks of vegetables or fruit,
placed alternately on a skewer and broiled.
KNEAD—To alternately press and turn and fold dough
with the hands for the purpose of expelling gas and
redistributing the yeast.
KOLACHES—(Czechoslovakia or Bohemia) A bun
made from a soft dough topped with fruit, nuts,
fruit-nut, or seed fillings.
LACTIC ACID—An organic acid sometimes known
as the acid of milk because it is produced when milk
sours. Souring is caused by bacteria.
LACTOSE—The sugar of milk.
LADY FINGERS—A cookie made with a sponge cake
batter and baked in special pans.
LARDING—To cover uncooked lean meat or fish with
strips of fat, or to insert strips of fat with a skewer.
LASAGNA—(Italian) A baked Italian dish with broad
noodles, or lasagna macaroni, which has been
cooked, drained, and combined in alternate layers
with Italian meat sauce and two or three types of
cheese (cottage, ricotta, parmesan, or mozzarella).
LEAVENING—Raising or lightening by air, steam, or
gas (carbon dioxide).
Usually, the agent for
generating gas in a dough or batter is yeast or baking
powder.
LEVULOSE—A simple sugar found in honey, fruits,
and invert sugar.
LYONNAISE—(French) A seasoning with onions and
parsley originating in Lyons, France. Sautéed
potatoes, green beans, and other vegetables are
seasoned this way.
MACAROON—A rich, chewy cookie made with
almond paste and shredded coconut.
MACEDOINE—(French) A name derived from the
country of Macedonia; refers to a mixture of fruits
or vegetables used for garnish or as a cocktail.
MADRILENE—(French) A name of a clear soup; other
dishes flavored with tomato juice.
MAGENTA—(Italian) A purplish shade of red
produced by the use of tomato juice as, for example,
in soup.
MAITRE D’HOTEL—(French) Head waiter; also a
butter sauce used on fish.
MAKEUP—Manual or mechanical manipulation of
dough to provide a desired size and shape.
MALT EXTRACT—A syrupy liquid obtained from
malt mash; a product obtained as a result of
converting the starch to sugar.
MARBLE CAKE—A cake of two or three colored
batters swirled together so that the finished product
retains the separate colors.
MARBLING—The intermingling of fat with lean in
meat muscles. The presence or absence of marbling
can be seen on the surface of meat that has been cut
across the grain.
The presence of marbling
indicates quality and palatability of meat.
MARINATE—To cover food with a marinade (a
preparation containing spices, vegetables, herbs,
and a liquid, usually acid) and let stand for a period
of time to enhance its flavor and improve its
tenderness.
MARMALADE—A thick, pulpy jam or preserve made
with crushed fruits. Marmalades made of citrus
fruits contain bits of the peel.
MARZIPAN—A confection of almonds reduced to a
paste with sugar and used for modeling, masking,
and torte.
MASKING—To cover completely with a sauce, jelly
aspic, mayonnaise, cream, icing, or frosting.
MEAT SUBSTITUTE—Any food that may be used as
an entré that does not contain beef, veal, pork, or
lamb. The substitutes are protein-rich dishes such
as eggs, fish, dried beans, and cheese.
MELBA—A cornstarch dessert sauce most frequently
used with peaches; a very thin toasted bread is called
melba toast.
MELTING POINT—The temperature at which a solid
becomes a liquid.
MERINGUE—A white frothy mass of beaten egg
whites and sugar.
MIDDLINGS—Granular particles of the endosperm of
wheat that are removed during milling.
MILANAISE—(French) Foods prepared a la milanaise
contain eggs, parmesan cheese, and bread crumbs.
Rice and macaroni products prepared ala milanaise
may be formed into different shapes, dipped into
egg batter, rolled in bread crumbs, fried, or panned
and baked.
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