Gastronomy Terminology (G)

Galantines :

A dish of white meat or fish boned, cooked, pressed, and served cold in asp ...

Game :

Wild mammals or birds hunted for sport or food.

Garde Manger :

A cool room used for storing foods and for preparing certaindishes, especia ...

Garibaldi :

A biscuit containing a layer of compressed currants.

Gastronome :

The standard lengths around the world and used in kitchens general name of ...

Gelatin :

A thickener used in molded (Jello® type) desserts and dishes that has no fl ...

Giblets :

“Giblets” usually refers to the heart, liver, gizzard, and sometimes the ne ...

Glaze :

To brush a food with sauce, icing, or other topping to create a shiny surfa ...

Glucose :

A simple sugar which is an important energy source in living organisms and ...

Gluten :

A protein found in wheat and other cereal flours that forms the structure o ...

Goat meat :

Goat meat has been eaten in other countries for centuries, but it never got ...

Goose :

Any of many species of fatty, web:footed wild or domesticated birds that ar ...

Gourmet :

A connoisseur of good food; a person with a discerning palate.

Grissini :

Italian bread sticks.

Grouper :

There are hundreds of varieties of this excellent all-purpose fish with del ...

Gudgeon :

A small edible European freshwater fish, often used as bait by anglers.

Gueridon :

A small table or stand, as for holding a candelabrum.