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Cooking Dictionary Results
G
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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.
Glacé - to glaze with sugar syrup; also, to
serve iced.
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.
Gnocchi - dumplings made from a paste of flour or potatoes
and egg.
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.
Graham Flour - a wheat flour similar to wholemeal
flour, ground from the whole grain.
Gram (g) - the basic measure of weight in the metric system;
28.35 grams = 1 ounce, and 1000 grams ( a kilogram) = 2.2 U.S.
pounds.
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