G Glossary

Galantine - A dish made with poultry, game, pork, veal or rabbit mixed with forcemeat and pressed into symmetrical shape. They are cooked in aspic stock and then glazed with aspic. Usually served as an entrée.

Galette - A flat round cake of variable size. Galettes can be made of pastry, cereals, potatoes, nuts, marzipan, shortbread etc.

Ganache - A flavoured cream used to fill and decorate cakes or sweets, made with chocolate, butterand fresh cream.

Game - All wild animals and birds that are hunted. Game is generally divided into furred and feathered categories. Hunting is usually confined to certain seasons that allow the animals to breed and prevent extinction.

Ghee - A clarified fat originally made from buffalo milk. Ghee is commonly used in indian cookery.

Ginger - the underground root or rhizome of an iris like plant. Ginger has a warm sweet aroma and a hot biting flavour click here for more

Glaze - A mixture brushed on food which adds flavor and gives a glossy appearance.

Gluten - A protein in flour that developes elasticity when kneaded, this is desirable in bread as it helds trap the carbon dioxide in the dough and enables it to rise with less risk of collapsing. Strong flour is high in gluten.

Goat - Goat meat has been eaten in many countries for centuries, and is gaining popularity in the U.S. and Europe. Most goat meat comes from kids--goats under 6 months old. Kid meat is as tender and delicate as lamb see Abercrombie's Goat Page.

Goulash - a beef stew or soup of hungarian origin made with parprika and onions. Named after the keepers of the Magyar oxen - Gulyas. Nowadays Goulash is often prepared with a roux based thickening but this is probably an Austrian or French variant. Usually served with potaoes or small quennles of egg pasta csipetke or Spätzle. see Recipe

Grate - To cut food into small pieces by rubbing against the sharp teeth of a grating tool.

Gravy - the diluted juices from a roast joint of meat, poultry or game. It is clasically served unthickened and known as jus rôti, but many prefer the thickened varieties. See how to make gravy.

Grill - A quick, dry heat cooking method over charcoal, wood or gas flames. Used for more tender cuts. Less tender cuts can be used if marinated.

Grouse - A small, low-fat game bird. Quality birds should have no odor.

Guinea Fowl - A relative to the chicken and partridge, the female (hen) makes better eating than the male. The taste has been described as "pleasantly gamey." Guinea fowl were raised and eaten by the Greeks and Romans.

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G Galantine - A dish made with poultry, game, pork, veal or rabbit mixed with forcemeat and pressed into symmetrical shape. They are cooked in aspic stock and then glazed with aspic. Usually served as an entrée. Galette - A flat round cake of variable size. Galettes can be made of pastry, cereals, potatoes, nuts, marzipan, shortbread etc. Ganache - A flavoured cream used to fill and decorate cakes or sweets, made with chocolate, butterand fresh cream. Game - All wild animals and birds that are hunted. Game is generally divided into furred and feathered categories. Hunting is usually confined to certain seasons that allow the animals to breed and prevent extinction. Ghee - A clarified fat originally made from buffalo milk. Ghee is commonly used in indian cookery. Ginger - the underground root or rhizome of an iris like plant. Ginger has a warm sweet aroma and a hot biting flavour *click here for more Glaze -* A mixture brushed on food which adds flavor and gives a glossy appearance. Gluten - A protein in flour that developes elasticity when kneaded, this is desirable in bread as it helds trap the carbon dioxide in the dough and enables it to rise with less risk of collapsing. Strong flour is high in gluten. Goat - Goat meat has been eaten in many countries for centuries, and is gaining popularity in the U.S. and Europe. Most goat meat comes from kids--goats under 6 months old. Kid meat is as tender and delicate as lamb see Abercrombie's Goat Page. Goulash - a beef stew or soup of hungarian origin made with parprika and onions. Named after the keepers of the Magyar oxen - Gulyas. Nowadays Goulash is often prepared with a roux based thickening but this is probably an Austrian or French variant. Usually served with potaoes or small quennles of egg pasta csipetke or Spätzle. see Recipe Grate - To cut food into small pieces by rubbing against the sharp teeth of a grating tool. Gravy - the diluted juices from a roast joint of meat, poultry or game. It is clasically served unthickened and known as jus rôti, but many prefer the thickened varieties. See how to make gravy. Grill - A quick, dry heat cooking method over charcoal, wood or gas flames. Used for more tender cuts. Less tender cuts can be used if marinated. Grouse - A small, low-fat game bird. Quality birds should have no odor. Guinea Fowl - A relative to the chicken and partridge, the female (hen) makes better eating than the male. The taste has been described as "pleasantly gamey." Guinea fowl were raised and eaten by the Greeks and Romans. [back to the top]