Galantine:
Boneless cut of meat stuffed, poached in court bouillon and
served chilled, glazed with aspic.
Gallon:
Measuring volume in imperial format.
Garammasala:
Indian spice mixture
Garbanzobeans:
Ceci or chickpeas
Gari,
Shouga: Japanese for sliced ginger
Garlic:
A hardy bulbous plant related to leeks, chives, onions, and
shallots.
Garnish:
Decorate
Garummasala:
aromatic blend of dry roasted and ground spices used mainly
in curry
Gefilte
Fish: This popular Jewish dish consists of ground fish
mixed with eggs, matzo meal, and seasonings that have been formed
into balls or patties then simmered in vegetable or fish stock.
The fish used is usually carp, pike, or whitefish.
Gelatin:
An odorless, tasteless, and colorless thickening agent that
forms a jelly when dissolved into hot water then cooled
Gesso:
Japanese for Squid tentacles
Gewurztraminer:
An excellent white-wine grape that is grown in Germany and California
Ghee:
Clarified butter with no milk solids
Gherkin:
The young fruit of a small variety of dark green cucumbers grown
especially for pickling
Gibson:
This drink is identical to the Martini, except that it is garnished
with a white cocktail onion.
Gimlet: A cocktail composed of sugar syrup,
lime juice, vodka (or gin) and sometimes soda water.
Gin:
An unaged liquor using distillates from barley, corn, or rye,
and juniper berries.
Gindara: Japanese for Sabelfish
Ginger:
A tropical plant cultivated for its root. The flavor is peppery
and sweet; the odor is spicy.
Ginseng:
The Chinese name for this sweet licorice-flavored root means
"human-shaped
Ginzake:
Japanese for coho salmon
Glaze:
A thin, usually sugar based liquid applied to a cake or tort.
Gliadin:
A protein of wheat, the portion of the gluten which is the cause
of its elasticity
Glögg:
A Swedish spiced-wine punch containing boiled fruit and brandy
Glucose:
A liquid or transparent sugar made by hydrolizing starch with
diluted hydrochloric acids, similar to corn syrup.
Gluten:
Part of the wheat flour that gives dough its elasticity and
strength to hold its structure.
Glycerin:
A natural transparent and odorless substance of fats.
Goatfish:
Goatfish is so named because of its two long "whiskers"
that resemble a goat's whiskers. The meat is firm and lean.
This fish is normally available only on the East Coast and through
the Florida Keys.
Goats
Milk: This milk is often made into a cheese, which
is better known as "chèvre.
Gobou:
Japanese for burdock
Gohan:
Japanese for plain cooked rice
Golden
Cadillac: A creamy, gold-colored cocktail made from
Galliano, white Creme de Cacao, and heavy cream.
Goma: Japanese for sesame
Gomokuzushi:
Fivesort mixed sushi
Goosefish:
This large low-fat, firm-textured salt-water fish has a mild,
sweet flavor that compares with lobster. Also called "angler
fish," and "monkfish."
Ground
Pepper: The result of grinding peppercorns, the berries
of the pepper plant
Ground Mace: A spice made from the membrane that covers the
nutmeg seed. Tastes like a stronger, more aromatic version of
nutmeg.
Grouper:
This true sea bass, found in the Gulf of Mexico and the Atlantic,
has a lean firm flesh. Its skin has a strong flavor and should
be removed prior to cooking
Gram: Measuring weight in metric format.
Grape
Leaves: Leaves often used in the Middle East to wrap
foods, such as "dolmas," for cooking.
Grasshopper:
A sweet after-dinner cocktail made with cream, Creme de Menthe,
and white Creme de Cacao.
Grenadine:
A brilliant scarlet non-alcoholic syrup made from the juice
of pomegranates
Guero:
(also known as California green pepper) A pale plump yellowish-green
mild chili, 3 to 4 inches long and about 2 l/2 inches in diameter.
Slightly curved and tapered. Widely available in the fall in
vegetable and supermarkets.
Gumbo:
Soup containing okra, it may also contain meat, poultry or seafood,
originating from Louisiana.
Gumbo
Filé: A seasoning and thickening agent made
from the young leaves of the sassafras tree. Originated from
the Choctaw Indians who lived in Louisiana prior to the settlers'
arrival.
Gunkan:
Japanese for gunkan (battle shiplike sushi rolled with 'nori')
Gur:
Sweetener made from sap drained from various palm
Gurutaminsan
so'oda: Japanese for grutanoic soda acid, MSG
Gypsum:
Powdered calcium sulphate, used as a coagulating agent when
making beancurd.
