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glossary_g/veg-galangal.jpg  Galangal : is a rhizome of plants in the ginger family .. 
 

  Galantine :  a cold jellied dish of boned chicken , veal, game or fish.

GATEAUX/pithivier_whole.JPG  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
POISSONS-FDM/poisson_fdm_crevette_grise.jpg  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.

glossary_g/VEG-garlic.gif  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

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  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.

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   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.

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   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.

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   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.
glossary_g/veg-ginger.jpg  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 >>
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   Gizzard : part of the alimentary canal of fowl, whose function is to “grind” food, sometimes with pebbles swallowed for this purpose.

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   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.

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   Gnocchi : dumplings made from a paste of flour or potatoes and egg.

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glossary_g/fruit-gooseberry.jpg 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.

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   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.
  
glossary_g/fruit-grapefruit.jpg Grapefruit :
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  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
 
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   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.
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  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.
glossary_g/bean-GreatNorthern.jpg  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.
glossary_g/fruit-grosella_redcurrant.GIF  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.

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   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.
glossary_g/fruit_guanabana.jpg  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 ►
glossary_g/fruit-guava.GIF  GuavaThey are native to Mexico, Central America, and northern South America  ..  Culinary uses
  
Baby Strawberry
Strawberry
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   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.
glossary_o/veg-okra.jpg  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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