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Good Cooking's Food & Cooking Dictionary

(G) Definitions

Gambero, Italian for Crab.

Galantine - A de-boned stuffed, rolled and tied meat that is poached in gelatin stock, served cold like pate with aspic

Galette - Flat, round cakes of pastry or a food item prepared in served in the shape of a flat round cake, such as a galette of potatoes or a thin puff pastry apple tart.

Garnelen, German for Shrimp, Prawns.

Gazpacho - A cold Spanish raw vegetable soup containing tomatoes, cucumbers, onions, peppers, garlic, oil, and vinegar. The term is misused often as a generic reference of a cold soup such as Sweet Potato Gazpacho.

Gimlet, An alcoholic drink made with gin and Rose's Lime Juice.

Glace de viande, A meat glaze. Boil down a meat stock until it is reduced to a syrup. Used to add flavor to sauces and soups.

Gohan, Japanese for Rice.

Gougere, A French savory made with cream puff paste, gruyere cheese and baked like little cream puffs.

Gourmet, A connoisseur of food and wine.

Grillade, French for Grilled Meat.

Gurke, German for Cucumber.

Gyro, A Greek-American sandwich made with rotisserie-roasted lamb that is sliced and served on pita bread.