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G

• Galangal - Known as laos (Indonesian), lengkuas (Malaysian), kah (Thai), isen, or galingale. It is sometimes called Java root or Siamese ginger. Galangal is a fresh root (a rhizome of a Zinginber species) that resembles fresh ginger root
• 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.
• Gammon - Cured whole leg of pork, served hot.
• Gammon - the same cut of pork as ham, though cured differently.
• Garam Masala - An Indian spice mixture usually composed of coriander, cumin, cloves, cinnamon, and black pepper.
• Garbanzo bean - see chickpea.
• Garbanzo Beans - Also known as ceci or chickpeas.
• Garbure - a casserole or stew made of cabbage, beans, potatoes and pork or bacon.
• Garde Manger - (French Origin) The person in charge of cold meat department or the department itself.
• Garlic - A pungent member of the onion family used as a flavouring.
• Garlic - a member of the lily family (Allium sativum); the highly aromatic and strongly flavored spice is used as a distinctive flavoring in cuisines around the world.
• Garlic Powder - finely ground dehydrated garlic;
• Garlic Salt - a blend of garlic powder, salt and an anticaking agent or humectant
• Garnish - To decorate. It could also be the food used to decorate.
• Garnish - to enhance a dish before serving with an edible decoration or accompaniment,
• Garniture - French for garnish.
• Gastrique - A reduced mixture of vinegar and sugar used in the preparation of hot sauces accompanying dishes made with fruit (such as duck with orange).
• Gateau - (French Origin) Cake.
• Gateaux - 1. French for cake. 2. In the United States, any cake-type dessert.
• Gaufres - (French Origin) Wafers.
• Gaufrette - A delicate wafer cookie, honey-combed and fan-shaped, made on an oblong iron. It is typically served as a garnish atop ice creams.
• 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);
• Gelatine - A setting agent, derived from animals, available as a powder or a sheet.
• Gelato - An Italian ice cream made with a base of milk or egg yolks and milk. It is denser and more icy in texture than American ice creams.It usually has stronger flavors as well.
• Genoese - a light cake made of eggs, sugar, butter and cake flour.
• Ghee - clarified butter used in Asian cooking. (see Clarified Butter). .
• Gherkin - Very young pickling cucumbers that are packed in brine.
• 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 - A Southeastern Asian (originally) plant cultivated for its spicy aromatic rhizomes. It comes in powdered, preserved, and fresh forms. ginger:
• Ginger Beer - a milky alcoholic drink that is effervescent and ginger flavored.
• Ginger root - This knobby, light beige-colored rhizome comes in two varieties: young and mature.
• Ginger, Ginger root - the gnarled, bumpy rhizome (called a hand) of a tall flowering tropical plant (Zingerber officinale) native to China;
• 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 - To brush liquid over food to give it a glossy appearance.
• 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.
• Globe artichoke - A vegetable the leaves and base (heart) of which are eaten.
• Glogg - hot wine cup served at Christmas; Swedish.
• Glucose - A thick, clear form of sugar which is produced by the breakdown of starch cells that have been treated with acids or enzymes and then fermented to form sugars.
• Gluten - a water-soluble protein found in flour. Kneading flour in bread-making brings out the smooth elastic qualities of the gluten content.
• Glycerin - A clear, sweet syrupy liquid extracted from animal fats and vegetable oils, and is a by-product of soap manufacturing.
• Gnocchi - dumplings made from a paste of flour or potatoes and egg.
• Goat Cheese - Also known as Chevre. A soft fresh goat's milk cheese sold in a variety of shapes (rounds and cylinders are most common).
• Golden Beets - These are yellow ocher colored beets. They are sweeter than red beets. Like all beets, they go well with tart and salty foods
• Gorgonzola - An Italian cow's milk cheese (48% fat) that is white or yellow and streaked with blue. It has a distinct smell and can have a mellow, strong, or sharp flavor, depending on its degree of maturity.
• Gouda Cheese - A cow's milk, firm, smooth cheese similar to cheddar. This Dutch cheese comes in both young and aged forms.
• Gougère - Gruyère-flavored Choux Pastry that is piped into a ring shape before being baked.
• Goujonettes - Goujonettes are small index finger strips cut from a fillet, often breaded or dipped in batter, and then deep-fried.
• 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.
• Gourmet - (French Origin) Connoisseur of culinary delights.
• 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.
• Gram Flour - A pale yellow, flour made from ground chickpeas.
• Granadilla - A member of the passion fruit family, with an orange skin and sweet pulp.
• Grand Marnier - Orange flavored, cognac based liqueur from France.
• Granita - A mixture of water, sugar, and liquid flavorings (i.e. fruit juice or coffee) that is stirred occasionally while being frozen to create a granular texture.
• Granola - a mix of grains, nuts and dried fruits, sometimes coated with oil and honey, eaten for breakfast or as a snack.
• Granulated Sugar - Regular sugar for all purpose use.
• Grapes - smooth-skinned, juicy berries (with or without seeds) that grow in clusters;
• Grappa - a brandy distilled from the stalks and grape skins that remain after the wine has been pressed.
• Grate - to reduce a larger piece of food to smaller particles by rubbing it against a coarse, serrated surface,
• Grater - a square metal or plastic instrument with perforations stamped in it against which goods can be rubbed to break off particles.
• Gratin - Any sweet or savory dish baked or broiled so its topping forms a golden crust.
• Gravy - A sauce made from thickened meat juices, often with added stock or wine.
• 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
• Green Bean - a long, slender green pod that contains several small seeds; the entire crisp pod is edible;
• 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 cast-iron pan used for breads and scones, or to cook meats.
• Griddle Cakes - in the United States and Canada, another word for pancakes.
• Gridiron - a metal frame used to hold meat or fish as it cooks over a flame.
• Grill - 1. To cook on a grill.
• Grind - to reduce food to particles by using a food chopper.
• Grits - Coarsely ground hominy (corn with the hull and germ removed)
• Ground Cherry - a berry sometimes called husk tomato, it is used to make preserves.
• Groundnut - the seed of a member of the pea family, can be roasted, salted and eaten whole or used in cooked dishes.
• Gruel - A thin cereal, usually oatmeal, cooked in milk or water.
• 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.
• Guacamole - a Mexican dip, sauce or side dish made from mashed avocado flavored with lemon or lime juice and chiles
• Guinea fowl - A game bird, now domesticated, available year round.
• Gum Arabic - a preservative made of sugar, water, and powdered acacia.
• 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.
• Gumbo - soup or stew made with okra as a main ingredient.

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