Gourmet Glossary: G
Galangal: A member of the ginger family, used in a similar manner.
Gammon: Cured whole leg of pork, served hot.
Garam Masala: A mixture of spices used in Indian dishes.
Garlic: A pungent member of the onion family used as a flavouring.
Garlic Salt: A mixture of salt and ground dehydrated garlic powder.
Gelatin: A setting agent, derived from animals, available as a powder or a sheet. Used to make jellies, mousses, etc.
Glaze: To brush liquid over food to give it a glossy appearance.
Globe Artichoke: A vegetable the leaves and base (heart) of which are eaten.
Glucose: The natural sugar, found in fruit and other foods, which is easily absorbed by the body.
Gluten: The protein in flour which, gives the dough elasticity and strength.
Gorgonzola: An Italian cow’s milk cheese, pale in color with blue veining.
Gram Flour: A pale yellow, flour made from ground chickpeas.
Granadilla: A member of the passion fruit family, with an orange skin and sweet pulp.
Granità: A sorbet made from a slightly sweetened syrup flavoured with coffee or liqueur.
Gratin: A dish that is topped with cheese or breadcrumbs and grilled until golden and crispy.
Gravy: A sauce made from thickened meat juices, often with added stock or wine.
Griddle: A flat cast-iron pan used for breads and scones, or to cook meats. Can have a flat or ridged surface depending on it’s use.
Groundnut: the seed of a member of the pea family, can be roasted, salted and eaten whole or used in cooked dishes. It’s oil is used for cooking. Also known as a peanut.
Gruel: A thin cereal, usually oatmeal, cooked in milk or water.
Guinea fowl: A game bird, now domesticated, available year round.
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