Wondering what some of the cooking terms mean? Well let us try to sort that out for you, and if there are terms that we've missed (as I'm sure there will be) please let us know so we can add them.
Galantine
A cold jellied dish of boned chicken, veal, game or fish.
Gammon
The same cut of pork as ham, though cured differently.
Ganache
A mixture of grated or finely chopped chocolate, black or white, and scalded heavy cream, whisked on medium speed until completely cool.
Garbanzo beans
Dried or canned Chick peas.
Garbure
A casserole or stew made of cabbage, beans, potatoes and pork or bacon.
Garlic
A member of the lily family (Allium sativum); the highly aromatic and strongly flavoured edible bulb, called a head, is covered in a papery layer and is composed of several sections ,called cloves.
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 anti-caking agent or humectant; used as a seasoning.
Garnish
To add an interesting and completely edible item to a plate to make it look more attractive; or any such edible item.
Gastrique
A French term meaning to form a glaze by reduction.
Gateaux
French for cake. In the United States, any cake-type dessert. In France, various pastry items made with puff pastry, éclair paste, short dough or sweet dough.
Gazpacho
An iced soup made with fresh ripe tomatoes, cucumbers, sweet peppers, onions, and seasonings, marinated overnight. Mexican in origin.
Génoise
A sponge cake made with whole eggs, used for layer cakes and other desserts.
Ghee
Clarified butter used in Asian cooking.
Gherkin
A small pickled cucumber.
Giblets
The neck, heart, gizzard, and liver of poultry.
Gigot
French term for a leg of lamb.
Ginger Beer
A milky alcoholic drink that is effervescent and ginger flavoured. Made with ginger-root.
Ginger, 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 flavour with notes of lemon and rosemary and a spicy, pungent aroma.
Glaze
To give food a shiny surface by brushing it with sauce, aspic, or icing. For meat, to coat with sauce and then brown in an oven.
Glucose
A natural sugar found in fruits, vegetables, honey and other products.
Gluten A protein formed when hard wheat flour is moistened and agitated. Gluten is what gives yeast dough its characteristic elasticity.
Gnocchi
Starchy dumplings that are made in various shapes. There are two basic types of gnocchi: those based on potatoes and those based on flour or cornmeal.
Goulash
A rich, savoury brown stew and generally the main seasoning is paprika.
A cold jellied dish of boned chicken, veal, game or fish.
Gammon
The same cut of pork as ham, though cured differently.
Ganache
A mixture of grated or finely chopped chocolate, black or white, and scalded heavy cream, whisked on medium speed until completely cool.
Garbanzo beans
Dried or canned Chick peas.
Garbure
A casserole or stew made of cabbage, beans, potatoes and pork or bacon.
Garlic
A member of the lily family (Allium sativum); the highly aromatic and strongly flavoured edible bulb, called a head, is covered in a papery layer and is composed of several sections ,called cloves.
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 anti-caking agent or humectant; used as a seasoning.
Garnish
To add an interesting and completely edible item to a plate to make it look more attractive; or any such edible item.
Gastrique
A French term meaning to form a glaze by reduction.
Gateaux
French for cake. In the United States, any cake-type dessert. In France, various pastry items made with puff pastry, éclair paste, short dough or sweet dough.
Gazpacho
An iced soup made with fresh ripe tomatoes, cucumbers, sweet peppers, onions, and seasonings, marinated overnight. Mexican in origin.
Génoise
A sponge cake made with whole eggs, used for layer cakes and other desserts.
Ghee
Clarified butter used in Asian cooking.
Gherkin
A small pickled cucumber.
Giblets
The neck, heart, gizzard, and liver of poultry.
Gigot
French term for a leg of lamb.
Ginger Beer
A milky alcoholic drink that is effervescent and ginger flavoured. Made with ginger-root.
Ginger, 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 flavour with notes of lemon and rosemary and a spicy, pungent aroma.
Glaze
To give food a shiny surface by brushing it with sauce, aspic, or icing. For meat, to coat with sauce and then brown in an oven.
Glucose
A natural sugar found in fruits, vegetables, honey and other products.
Gluten A protein formed when hard wheat flour is moistened and agitated. Gluten is what gives yeast dough its characteristic elasticity.
Gnocchi
Starchy dumplings that are made in various shapes. There are two basic types of gnocchi: those based on potatoes and those based on flour or cornmeal.
Goulash
A rich, savoury brown stew and generally the main seasoning is paprika.
Gourd
A squash-like vegetable, usually dried and used as a fall decoration.
Gourmet
A connoisseur of fine foods and drink.
Grand sauce
(or Mother sauce). One of several basic sauces that are used in the preparation of many other small sauces. The grand sauces are: demi-glace, veloute, béchamel, hollandaise, and tomato.
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.
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.
Grate
To rub or wear into small particles, by rubbing on the rough surface of a grater.
Gratin
A way of binding together, or combining, cooked or raw foods (usually vegetables or pasta—baked macaroni and cheese is a gratin) with a liquid such as cream, milk, béchamel sauce, or tomato sauce, in a shallow dish and baking until cooked and set. A gratin is really the same thing as a casserole, except a gratin is usually baked in a special oval, shallow dish.
Gravy
A gravy is a jus that has been thickened with a roux. This roux can be made using butter and flour or by cooking flour into some of the fat skimmed off the jus. Cornstarch mixed with a little water can also be whisked into the jus and the jus brought to a simmer to get the cornstarch to thicken.
Grease To coat a pan or skillet with a thin layer of oil.
Grenadine
A red sugar syrup made from pomegranate juice, and used to flavour drinks and to sweeten food.
Griddle
A large, flat heavy pan with heat applied from the bottom.
Grill
To cook above the heat source (traditionally over wood coals) in the open air.
Grind
To pass meats or nuts through a grinder or a food processor to reduce to small pieces.
Grits
Coarsely ground hominy (corn).
Gruyere
A type of Swiss cheese made in France and Switzerland and has smaller holes than true Swiss cheese.
Guacamole
Mexican dip, sauce or side dish made from mashed avocado flavoured with lemon or lime juice and chillies; sometimes chopped tomatoes, green onion and cilantro are added.
Gumbo
An African word for okra, it is now the name of a soup of shellfish made famous in Louisiana. It is lightly thickened with okra or the powdered sassafras leaves called filé.
A squash-like vegetable, usually dried and used as a fall decoration.
Gourmet
A connoisseur of fine foods and drink.
Grand sauce
(or Mother sauce). One of several basic sauces that are used in the preparation of many other small sauces. The grand sauces are: demi-glace, veloute, béchamel, hollandaise, and tomato.
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.
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.
Grate
To rub or wear into small particles, by rubbing on the rough surface of a grater.
Gratin
A way of binding together, or combining, cooked or raw foods (usually vegetables or pasta—baked macaroni and cheese is a gratin) with a liquid such as cream, milk, béchamel sauce, or tomato sauce, in a shallow dish and baking until cooked and set. A gratin is really the same thing as a casserole, except a gratin is usually baked in a special oval, shallow dish.
Gravy
A gravy is a jus that has been thickened with a roux. This roux can be made using butter and flour or by cooking flour into some of the fat skimmed off the jus. Cornstarch mixed with a little water can also be whisked into the jus and the jus brought to a simmer to get the cornstarch to thicken.
Grease To coat a pan or skillet with a thin layer of oil.
Grenadine
A red sugar syrup made from pomegranate juice, and used to flavour drinks and to sweeten food.
Griddle
A large, flat heavy pan with heat applied from the bottom.
Grill
To cook above the heat source (traditionally over wood coals) in the open air.
Grind
To pass meats or nuts through a grinder or a food processor to reduce to small pieces.
Grits
Coarsely ground hominy (corn).
Gruyere
A type of Swiss cheese made in France and Switzerland and has smaller holes than true Swiss cheese.
Guacamole
Mexican dip, sauce or side dish made from mashed avocado flavoured with lemon or lime juice and chillies; sometimes chopped tomatoes, green onion and cilantro are added.
Gumbo
An African word for okra, it is now the name of a soup of shellfish made famous in Louisiana. It is lightly thickened with okra or the powdered sassafras leaves called filé.
Leave Us A Comment
Search Le Gourmet TV
Take A Look Around