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.
