Category: L

  • Liquify

    To reduce to a liquid.  

  • Liqueur


    A mixture of spirits and syrups. This particular type of alcoholic beverage is sweetened and typically served as a post-dinner treat. What sets this beverage apart is that it is often infused with flavor during the distillation process, rather than through additional flavoring after the fact. The primary intent behind the creation of this beverage…

  • Line balance

    The synchronization of a given process line to a given packagine line.  

  • Levulose

    A highly-soluble simple sugar. It is sweeter than sucrose. Fruit sugar.  

  • Less

    Term used to describe a food that has reduced a nutrient by at least 25%.  

  • Lees

    Sediment at the bottom of a fermentation tank. The deposit or solid particles that settle at the bottom of any liquid, but notably in wine or liqueurs.  

  • Leaven


    A substance (yeast) used to produce fermentation (dough). To raise or lighten a batter or dough by aeration using yeast or baking powder. Leavening is a substance, such as yeast, baking powder, or baking soda, that is added to batters, doughs, and pastries to make them rise during baking. In the days before yeast was…

  • Lean

    A term applied to seafood, game meat, meat and poultry products, and main dish and meal products. It means less than 10 g total fat, less than 4 g saturated fat, and less than 95 mg cholesterol. “Extra Lean” is used to describe a food with less than 5 g total fat, 2 g saturated…

  • Leaf crops

    Leaf crops

    Cabbage, collards, endive, kale, lettuce, parsley, spinach, watercress, etc.  

  • Lasagne


    Italian pasta cut in the shape of wide ribbons used with ground beef and cheeses and baked. Although highly advanced as lawmakers, administrators, and civic engineers, the ancient Romans had no flush toilets. They were forced, therefore, like the vast majority of people who have lived and died on this planet, to use a chamber…