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Cooking definitions and terms beginning with

"G"


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Green Bean - a long, slender green pod that contains several small seeds; the entire crisp pod is edible; also known as a string bean (because of the fibrous string that runs down the side; modern varieties do not have this fiber), fresh bean and snap bean.

Green Onion - The name "green onion" is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions or spring onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb.

Grenadin - thin slices of fillet of veal, larded and braised.

Grenadine - a red sugar syrup made from pomegranate juice, and used to flavor drinks and to sweeten food.

Griddle - a flat pan often of cast iron, used for cooking pancakes, omelets or steaks on top of the stove.

Griddle Cakes - in the United States and Canada a another name for pancakes, flapjacks and hotcakes. In England and Scotland, a name for drop scones.

Gridiron - a metal frame used to hold meat or fish as it cooks over a flame.

Grill - 1. To cook on a grill. 2. Cooking equipment in which the heat source (gas, charcoal, hardwood or electric) is located beneath the rack on which the food is placed; it is generally not enclosed, although it can be covered.

Grind - to reduce food to particles by using a food chopper.

Grits - Coarsely ground dried corn, served boiled, or boiled and then fried.

Ground Cherry - a berry sometimes called husk tomato, it is used to make preserves.

Groundnut - a peanut.

Gruyère Cheese - Swiss Gruyère is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow's-milk cheese has a rich, sweet, nutty flavor that is highly prized both for out-of-hand eating and cooking. It's usually aged for 10 to 12 months and has a golden brown rind and a firm, pale yellow interior with well-spaced, medium-size holes. It's made in 100-pound wheels that are cut into wedges for the market. Gruyère is also produced in France and several other countries.

Guacamole - a Mexican dip, sauce or side dish made from mashed avocado flavored with lemon or lime juice and chiles; sometimes chopped tomatoes, green onion and cilantro are added.

Gum Arabic - a preservative made of sugar, water, and powdered acacia. It is used with leaves such as mint and rose.

Gumbo - soup or stew made with okra as a main ingredient. The term also describes the okra plant.

Gum Tragacanth - a gum from plants found in Iran, Turkey and Greece, it is used as a thickener and a base for ice cream powder and gelatinous desserts.

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