858 Glossary
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labor cost. All the expenses involved in
maintaining a foodservice staff such as
wages, benefi ts, and payroll taxes. (49)
lactose. The main carbohydrate in milk that
can cause digestive problems for some
people. (37)
large dice. A dice cut measuring ¾ × ¾ ×
¾ inches (2 × 2 × 2 cm). (12)
leach. Seep. (7)
leavening. The process in which gases are
trapped in dough creating small bubbles
that give baked goods a light and airy
texture. (40)
legumes. A group of vegetables that includes
beans, peas, and lentils. (26)
liaison (lee AY zun). A mixture of egg
yolks and cream that is used to thicken
liquids. (24)
lipids. Energy-dense nutrients that include
fats and oils, as well as other fat-like
substances such as cholesterol. (50)
living wage. A rate of pay that allows
someone working full-time to support his
or her family above the poverty level. (1)
loss. When expenses are greater than the
sales. (49)
low-fl ow aerators. Reduce the amount of
water that comes from a faucet while
directing the water stream so as not to
reduce its effectiveness. (10)
lucrative. Wealth producing. (2)
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maître d’hôtel. The position that is respon-
sible for the entire dining room opera-
tions; also called dining room manager. (48)
mandoline. A device used to slice food by
pushing the food onto and across a sharp
metal blade. (13)
marbling. The streaks of fat that develop
within a muscle and a key factor in meat
grading. (30)
marinade. A liquid that is infused with
different ingredients, in which foods are
soaked in order to impart fl avor before
cooking. (17)
marinated salad. A salad composed of cooked
foods mixed with a vinaigrette. (19)
market menu. A menu that is composed
daily based on what food products are
available in the market. (51)
material safety data sheet (MSDS). A docu-
ment that lists the composition of a
chemical product, proper procedures for
storage and handling, and what to do in
the case of an emergency. (7)
mayonnaise. A cold sauce that is an emul-
sion of oil and vinegar stabilized with
egg yolk and mustard. (19)
mealy pie dough. Pie dough that results
when the shortening is cut in to the fl our
until it resembles the texture of cornmeal
and then liquid is added. (44)
mealy potatoes. Potatoes that are high in
starch, commonly called baking potatoes. (28)
mediocre. Ordinary. (44)
medium dice. A dice cut measuring ½ × ½ ×
½ inches (13 × 13 × 13 mm). (12)
meringue (mehr AYNG). A foam made by
beating egg whites with sugar. (46)
mesclun. A mixture of baby lettuces, some-
times referred to as spring mix or fi eld
greens. (19)
mincing. The process of chopping food into
very fi ne pieces. (12)
minimum wage. The lowest hourly rate
of pay that an employee can be paid
legally. (6)
mirepoix (mir eh PWAH). A vegetable-based
seasoning made of two parts chopped
onion, one part chopped carrot, and one
part chopped celery. (16)
mise en place. Having all foods and equip-
ment ready for a specifi c preparation
before beginning it, as well as being
mentally prepared. (16)
mold. A large family of single-cell fungi. (7)