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Cooking Dictionary
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Galantine - a cold jellied dish of boned chicken,
veal, game or fish.
Gallon - an American unit of measurement equal to 128
fluid ounces; contains 8 pints (16 fluid ounces each).
Game - wild animals and birds hunted for sport. Cooked,
they are leaner and less fat-sweetened than domestic animals.
Gammon - the same cut of pork as ham, though cured differently.
Garbanzo bean - see chickpea.
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 flavored edible bulb (called
a head) is covered in a papery layer and is composed of several
sections (called cloves), each of which is also covered with
a papery membrane; used as a distinctive flavoring in cuisines
around the world.
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 anticaking agent or humectant; used as a seasoning.
Garnish - to enhance a dish before serving with an edible
decoration or accompaniment, which is appealing to the eye and
complements the flavors of the dish.
Gastrique - a French term meaning to form a glaze
by reduction. Some of the more common gastriques are the tarragon,
pepper shallot and vinegar reductions for a classic bearnaise
sauce or the red wine, herb and pepper reduction for a poivrade
sauce.
Gateaux - 1. French for cake. 2. In the United States,
any cake-type dessert. 3. In France, various pastry items made
with puff pastry, éclair paste, short dough or sweet dough.
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