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| | | | ga
ge gh gi gl gn go gr gu back to top |  | Galangal : is a rhizome of plants in the ginger family ..
| | | Galantine : a cold jellied dish of boned chicken , veal, game or fish. |  | Galette : is a term used in the French cuisine to designate various types of flat,
round or freeform crusty cakes .. One notable type is
the galette des Rois (King cake) eaten on the day of Epiphany. .. | | |
Gallon : an American unit of measurement
equal to 128 fluid ounces; contains 8 pints (16 fluid ounces each) or more simply 4 quarts
|  | Gambas : Spanish name for large shrimp | | | 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. | | | Ganache : is a combination of heated cream and chocolate and/or butter . see also : Enrobing , Tempering , what is Bloom Some Recipes ► | | | Garnbanzo_Bean (Chickpea) : | | | Garbure ; a casserole or stew made of cabbage, beans, potatoes and pork or bacon. | | | Garde_Manger
: meaning "keep to eat" refers to a cool , well-ventilated
area where cold dishes (such as salads, hors d'œuvres, appetizers, canapes,
pates and terrines) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger
. Larger
hotels and restaurants may have garde manger staff perform additional duties, such as creating decorative elements
of buffet presentation like ice carving and edible centerpieces made from materials such as cheese, butter, salt dough
or fat. |  | 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 sau | 
| Gateaux : 1. French
for cake. Strawberry ,
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. Opera , Strrawberry , Banana ,
| | | Gazpacho : an iced soup made with fresh ripe tomatoes,
cucumbers, sweet peppers, onions, and seasonings, marinated overnight. Mexican in origin. | ga ge gh gi gl gn go gr gu back to top | | | 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_/_Genoise
: 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. | ga ge gh gi gl gn go gr gu back to top | | | 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. | ga ge gh gi gl gn go gr gu back to top | | | 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_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. | Flower >>
|  | | | Gizzard : part
of the alimentary canal of fowl, whose function is to “grind” food, sometimes with pebbles
swallowed for this purpose. | ga ge gh gi gl gn go gr gu back to top | | | Glace : | | | Glacé : to glaze with sugar syrup; also, to
serve iced. | | | Glass : | | | 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. | ga ge gh gi gl gn go gr gu back to top | | | Gnocchi : dumplings
made from a paste of flour or potatoes and egg. | ga ge gh gi gl gn go gr gu back to top |  | Gooseberry :
is a species of Ribes (which also includes the currants ), native to Europe, northwestern Africa, west, south
and southeast Asia.
| | | | | | 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. | | | Gourmandise :
Gluttony
| | | Gourmet : is a cultural ideal associated with the culinary
arts of fine food and drink, or haute cuisine, which is characterised by refined, even elaborate preparations and
presentations of aesthetically balanced meals of several contrasting , often quite rich courses. The term and its associated practices are usually used positively
to describe people of refined taste and passion. | ga ge gh gi gl gn go gr gu back to top | | | Graham_Flour : a
wheat flour similar to wholemeal flour, ground from the whole grain. | | | Grains of Paradise : species in the ginger family . This spice, commonly known as
grains of paradise, melegueta pepper, alligator pepper, Guinea
grains or Guinea pepper, is obtained from the ground seeds; it
gives a pungent, peppery flavour. | | | Gram : 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. | | | |  | Grapefruit :
|  | 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. All the different Varietals >> | | | Muscat
| Black Concorde
| Champagne
| |  |  |  | |
| | | 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. |  |
Gratin : culinary technique in food
preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a
shallow dish of some kind . A gratin is baked or cooked under an overhead grill or broiler to form a golden crust
on top and is traditionally served in its baking dish . | | |
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. | | | 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 a another name for pancakes ,
flapjacks and hotcakes. 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. | | | Grilling : | | | Grinding : to reduce food to particles by using a food chopper. | | | Grits : Coarsely ground dried corn, served boiled, or boiled and then fried.
|  | Grosella :
| | | 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. | ga ge gh gi gl gn go gr gu
back to top | | | 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. |  | Guanabana : Soursop , native
to Mexico, Cuba, Central America, the Caribbean and northern South America: Colombia, Brazil, Peru, and Venezuela. ..
In Malayalam, it is called mullaatha, literally thorny custard apple. .. Recipe ► |  | Guava : They are native to Mexico, Central America, and northern South America
.. Culinary uses
| | | Baby
Strawberry
| Strawberry
|  |  |
| | | Gueridon : A variety of small occasional tables are now called guéridons
in French. The term may also refer to a cart used in French service for the preparation of a dish alongside the dining table
at which it will be served. | | | Guest : | | | 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 . | | _______________ | ____________________________________________________________________________________________ |
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