 Ganache |
| A rich and creamy chocolate icing, used to frost or fill a cake or torte. |
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| Garbanzo |
| Beans Dried or canned Chick peas |
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| Gari |
| Ginger root pickled with sweet vinegar and colored red. Often served with sushi in thin slices. |
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| Garlic |
| A bulb made up of sections of "cloves." Closely related to the onion. |
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| Garnish |
| To decorate a dish with an item to improve its look |
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| Gastronomy |
| The art and science of fine dining, fine food, and drink. |
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| Gefulte fish |
| Fish fillets stuffed with a ground fish mixture and poached |
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| Giblets |
| The heart, neck, liver, and gizzard of poultry. |
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| Ginger |
| The root of the ginger plant is a mainstay in Asian and Indian cuisines, providing a peppery and slightly sweet taste and spicy aroma. Fresh ginger may be found in the produce section and should be peeled and sliced or ground before using. Dried ground ginger (not an appropriate substitute for recipes calling for fresh ginger) has different characteristics and is used in curries, soups and baked goods (i.e. gingerbread and ginger snaps). Ginger can also be found candied, preserved and pickled, each with its own uses. |
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| Glace |
| Glazed, iced, or frosted to cover with a glossy coating |
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| Glaze |
| To coat or cover an item with a glossy coating |
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| Glucose |
| A type of sugar used in commercial candies and frosting, baked good, soft drinks and other processed foods because it doesn't crystallize easily. also call dextroglucose or dextrose, check in a store that has a large cake decorating section or offers cake decorating classes. |
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| Goulash |
| A Russian style stew usually made with paprika, often served with or over buttered noodles. |
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| Gourmet |
| A connoisseur of fine foods and drink |
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| Grate |
| To rub or wear into small particles, by rubbing on the rough surface of a grater |
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| Gravy |
| A sauce made with a base of meat juices combined with liquid and thickener, such as flour. Gravy may also consist of simply meat juices. |
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| Grease |
| To spread fat (or non-stick cooking spray) on a cooking utensil or pan to prevent food from sticking. To grease and flour means to grease the pan then dust with flour. The flour is sprinkled into the greased pan then the pan is shaken to distribute evenly before inverting and discarding the excess. |
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| Grenadine |
| Sweet red, pomegranate-flavored syrup sometimes made from pomegranate juice, but often made with other fruit concentrates. Grenadine often contains alcohol. |
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| Griddle |
| A large, flat heavy pan with heat applied from the bottom |
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| Grill |
| To cook on a rack directly over hot coals or other heat source. |
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| Grind |
| To reduce food to small particles, as in ground coffee, ground beef, or ground spices. A variety of instruments may be used, including mortar and pestle, meat grinder, pepper mill, and food processor. |
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| Grits |
| Though the word "grits" can refer to any coarsely ground grain, it is commonly used to mean hominy grits. Grits may be cooked in water or milk, usually by boiling or baking. Grits are usually eaten as a cereal or side dish. |
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| Guava |
| A sweet, fragrant tropical fruit. Guavas are oval, about 2 inches in diameter, and color ranges from yellow to bright red. The ripe fruit is often used in jams, preserves, juices, and sauces. |
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