G
Galantine
- a cold jellied dish of boned chicken, veal, game or fish.
Gallon
- an American unit of measurement equal to 128 fluid ounces;
contains 8 pints (16 fluid ounces each).
Game -
wild animals and birds hunted for sport. Cooked, they are leaner
and less fat-sweetened than domestic animals.
Gammon
- the same cut of pork as ham, though cured differently.
Garbanzo bean
- see chickpea.
Garbure
- a casserole or stew made of cabbage, beans, potatoes and pork
or bacon.
Garlic
- a member of the lily family (Allium sativum); the highly aromatic
and strongly flavored edible bulb (called a head) is covered
in a papery layer and is composed of several sections (called
cloves), each of which is also covered with a papery membrane;
used as a distinctive flavoring in cuisines around the world.
Garlic Powder
- finely ground dehydrated garlic; used as a seasoning; also
known as powdered garlic.
Garlic Salt -
a blend of garlic powder, salt and an anticaking agent or humectant;
used as a seasoning.
Garnish
- to enhance a dish before serving with an edible decoration
or accompaniment, which is appealing to the eye and complements
the flavors of the dish.
Gastrique
- a French term meaning to form a glaze by reduction. Some of
the more common gastriques are the tarragon, pepper shallot and
vinegar reductions for a classic bearnaise sauce or the red wine,
herb and pepper reduction for a poivrade sauce.
Gateaux
- 1. French for cake. 2. In the United States, any cake-type
dessert. 3. In France, various pastry items made with puff pastry,
éclair paste, short dough or sweet dough.
Gazpacho
- an iced soup made with fresh ripe tomatoes, cucumbers, sweet
peppers, onions, and seasonings, marinated overnight. Mexican
in origin.
Gefilte Fish
- a traditional Jewish dish of poached stuffed fish, whole or
in balls, served hot of cold.
Gelatin; Gelatine -
a colorless, odorless and flavorless mixture of proteins from
animal bones, connective tissues and other parts as well as from
certain algae (agar agar); when dissolved in a hot liquid and
then cooled it forms a jelly-like substance used as a thickener
and stabilizer in molded desserts, cold soups, chaud-froid creations
and the like and as a fining agent in beer and wine.
Genoese
- a light cake made of eggs, sugar, butter and cake flour. Genoese
is known for its versatility. It can be used for baked alaska,
lady fingers, an iced birthday cake.
Ghee -
clarified butter used in Asian cooking. (see Clarified
Butter). Click here for making your own Ghee.
Gherkin
- small cucumber species 1 1/2 inches long, for pickling.
Giblets
- the heart, liver, gizzard and neck of fowl and small game,
used to make stews, soups and specialty dishes.
Gigot
- French term for a leg of lamb.
Ginger Beer
- a milky alcoholic drink that is effervescent and ginger flavored.
Made with gingerroot.
Ginger, Ginger root - the gnarled, bumpy rhizome (called a hand) of
a tall flowering tropical plant (Zingerber officinale) native
to China; has a tan skin, ivory to greenish-yellow flesh, a peppery,
fiery, slightly sweet flavor with notes of lemon and rosemary
and a spicy, pungent aroma; used to flavor beverages and in sweet
and savory dishes in Asian and Indian cuisines; available fresh,
powdered, preserved in sugar, crystallized, candied or pickled.
Gizzard
- part of the alimentary canal of fowl, whose function is to
“grind” food, sometimes with pebbles swallowed for
this purpose.
Glacé
- to glaze with sugar syrup; also, to serve iced.
Glaze
- any shiny coating applied to a food or created by browning.
In meat preparation, a jelled broth applied to meat surface;
in breads and pastries, a wash of egg or syrup; for doughnuts
and cakes, a sugar preparation for coating.
Glogg
- hot wine cup served at Christmas; Swedish.
Glucose
- also, dextrose. A natural sugar found in fruits, vegetables,
honey and other products.
Gluten
- a water-soluble protein found in flour. Kneading flour in bread-making
brings out the smooth elastic qualities of the gluten content.
Gnocchi
- dumplings made from a paste of flour or potatoes and egg.
Gougère
- Gruyère-flavored Choux Pastry that is piped into a ring
shape before being baked. A gougère can be served hot
or cold as an appetizer or snack.
Goulash
- also, gulyas, a rich Hungarian stew made of meat, highly seasoned
with paprika.
Gourd
- a squash-like vegetable, usually dried and used as a fall decoration.
Graham Flour
- a wheat flour similar to wholemeal flour, ground from the whole
grain.
Gram (g)
- the basic measure of weight in the metric system; 28.35 grams
= 1 ounce, and 1000 grams ( a kilogram) = 2.2 U.S. pounds.
Granola -
a mix of grains, nuts and dried fruits, sometimes coated with
oil and honey, eaten for breakfast or as a snack.
Grappa
- a brandy distilled from the stalks and grape skins that remain
after the wine has been pressed. See eau-de-vie.
Grapes
- smooth-skinned, juicy berries (with or without seeds) that
grow in clusters; members of the genus Vitis, they are used for
wine-making, raisins and eating out of hand.
Grate
- to reduce a larger piece of food to smaller particles by rubbing
it against a coarse, serrated surface, either by the use of hand-grater
or a food processor.
Grater
- a square metal or plastic instrument with perforations stamped
in it against which goods can be rubbed to break off particles.
Gravy
- a sauce made from meat or poultry juices combined with a liquid
(ex. milk, broth or wine) and a thickening agent (ex. flour or
cornstarch).
Grease
- to cover the cooking surface of a pan or dish with a fat to
keep foods from sticking to it.
Great Northern Bean - a large, flat, kidney-shaped white bean; has
a delicate flavor and is generally available dried.
Green Bean
- a long, slender green pod that contains several small seeds;
the entire crisp pod is edible; also known as a string bean (because
of the fibrous string that runs down the side; modern varieties
do not have this fiber), fresh bean and snap bean.
Green Onion
- See Scallion.
Grenadin
- thin slices of fillet of veal, larded and braised.
Grenadine
- a red sugar syrup made from pomegranate juice, and used to
flavor drinks and to sweeten food.
Griddle
- a flat pan often of cast iron, used for cooking pancakes, omelets
or steaks on top of the stove.
Griddle Cakes
- in the United States and Canada, another word for pancakes.
In England and Scotland, a name for drop scones.
Gridiron
- a metal frame used to hold meat or fish as it cooks over a
flame.
Grill
- 1. To cook on a grill. 2. Cooking equipment in which the heat
source (gas, charcoal, hardwood or electric) is located beneath
the rack on which the food is placed; it is generally not enclosed,
although it can be covered.
Grind
- to reduce food to particles by using a food chopper.
Grits
- Coarsely ground dried corn, served boiled, or boiled and then
fried.
Ground Cherry
- a berry sometimes called husk tomato, it is used to make preserves.
Groundnut
- a peanut.
Gruyère Cheese - Swiss Gruyère is named for the valley
of the same name in the canton of Fribourg. This moderate-fat,
cow's-milk cheese has a rich, sweet, nutty flavor that is highly
prized both for out-of-hand eating and cooking. It's usually
aged for 10 to 12 months and has a golden brown rind and a firm,
pale yellow interior with well-spaced, medium-size holes. It's
made in 100-pound wheels that are cut into wedges for the market.
Gruyère is also produced in France and several other countries.
Guacamole
- a Mexican dip, sauce or side dish made from mashed avocado
flavored with lemon or lime juice and chiles; sometimes chopped
tomatoes, green onion and cilantro are added.
Gum Arabic
- a preservative made of sugar, water, and powdered acacia. It
is used with leaves such as mint and rose.
Gumbo
- soup or stew made with okra as a main ingredient. The term
also describes the okra plant.
Gum Tragacanth
- a gum from plants found in Iran, Turkey and Greece, it is used
as a thickener and a base for ice cream powder and gelatinous
desserts.
