I

Ile flottante - a dessert made of egg whites and sugar and served on custard cream.

Infuse - process of extracting the flavour from herbs, spices, tea by pouring boiling water and allowing the water to take on the flavours of the ingredients.

J

Japanese fish sauce - a strong flavoured sauce made from fermented fish used as a condiment.

John dory - also known as St Peter's fish is a delicate flavoured fish with 2 distinctive finger marks above the gills. It can be grilled, poached and fried.

Juliennes - very finely cut vegetables, fruits, or herbs into thin matchsticks.

Jus - French term for juice which is the natural juice left from a piece of meat when roasted.

K

Kebab - small pieces of meat, fish, chicken, vegetables and fruits threaded onto skewers which are then barbecued or grilled.

Kirsch - liqueur made from the distillation of cherries.

Knead - the process of working the dough either by hand or using an electric dough hook to obtain a smoother and more elastic dough.

Koulibiac - a pie of Russian origin made with layers of fish, rice and vegetables and wrapped in brioche pastry.

L

Lardons - small cubes of bacon.

Lemon grass - root with a strong lemon flavour used in Thai cuisine to flavour sweet and savoury dishes.

Lemon sole - another name for flounder, which can be grilled or fried.

Lining a tin - placing a sheet of greaseproof or parchment or baking paper on the bottom of the tin to prevent the cake, pastry, or bread from sticking to the bottom.

Loin - cut of lamb or pork from the back region of the animal.

Lyonnaise - a la lyonnaise is a term used to describe sautéed dishes made of onions cooked in butter and vinegar and chopped parsley.