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Galantine: (French) Dish of boned and Stuffed poultry, game or meat glazed with aspic and served cold. Galette: (French) 1. A flat pastry cake traditionally baked for Twelfth Night Christmas festivities. 2. A flat cake of sliced or mashed potato. Garam Masala: (Indian) Spice mixture usually composed of coriander, cumin, cloves, cinnamon, and black pepper. Garbanzo Beans: Also known as ceci or chickpeas. Very popular legume utilized in Mediterranean cuisine. Garnishing: Presentation process whereby the appearance, flavor and texture of a dish is enhanced with edible decorations. Gelatine: Transparent protein, made from animal bones and tissue, which melts in hot liquid and forms a jelly when cold. Used for sweet and savoury dishes. Genoiee: (French) A rich sponge cake consisting of eggs, sugar, flour and melted butter; baked in a flat tin, then often rolled into another form with cream for fruit sauce. Ghee: (Indian) Clarified butter made from the milk of the water buffalo. Giblets: Edible internal organs and trimmings of poultry and game. Most often included are the liver, heart, gizzard, neck and pinions. Giblets sometimes include feet and cockscomb. Gill: Liquid measure equal to 1 pint or 5 fluid oz. Ginger: (Indian) Plant cultivated for its spicy aromatic rhizomes. Powdered, preserved, and fresh forms are available. Typically used in Asian cooking for savory curries, marinades, rice or tea. Glace: (French) Glazed, frozen or iced. Glace de Viande: (French) 1. Meat glaze or residue in the bottom of a pan after roasting or frying meat. 2. Concentrated meat stock. Glaze: Presentation process whereby a glossy finish given to food by brushing with beaten egg, milk, sugar syrup or Jelly after cooking. Gnocchi: (Italian) Small dumplings made from semolina, potatoes or pastry. Goujon: (French) Gudgeons - small fish fried and served as a garnish. Goulash: (Hungarian) Beef and onion stew favoured with paprika and tomato. Grand Marnier: (French) Orange flavored, cognac based liqueur produced in France. Granita: (Italian) Water ice. Graniti: (French) Sorbet, grained and flavored ice. Gratine: (French) (See au gratin.) Granulated Sugar: Regular processed sugar prepare from cane sugar. Gratin: Any sweet or savory dish baked or broiled so its topping forms a golden crust. Gravy: 1. Juices exuded by roasted meat and poultry. 2. A sauce made from these juices by boiling with stock or wine, and sometimes thickened with flour. Grecque, a la: (French) 1. In the Greek style; Example - cooked in stock with olive oil. 2. Dishes garnished with savoury rice and dressed with oil and vinegar. Griddle: Flat metal plate used to bake breads and cakes on the top of the stove or as a separate cooking component. Grissini: (Italian) Breadsticks. Groats: De-husked grain. Usually refers to oats, sometimes milled. Goat Cheese: Also known as Chevre. A soft fresh goat's milk cheese sold in a variety of shapes and forms. Gorgonzola: (Italian) Cheese made from cow's milk cheese that is white or yellow and streaked with blue. It has a distinct aroma and can have a mellow, strong, or sharp flavor, depending on its degree of maturity. Similar to American blue and French Roquefort cheeses. Golden Beets: Yellow ocher colored beets. Sweeter vegetable than red beet varieties. Gouda Cheese: (Dutch) Cheese made from cow's milk with a firm, smooth texture similar to cheddar. Available in both young and aged varieties. Gugelhupf: (German) Sweetened yeast cake with dried fruit, baked in a fluted ring mould. Guiche: (French) Alsatian open tart with savoury filling on top of cream and eggs. Equivalent to quiche. |