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Glossary of Cooking Terms

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

G & H

Garnish - Garnishes are edible, as well as decorative, accompaniments. A garnish is something between an eating material and a cooking material. If there is more of it, it is an eating material. If there is less of it, it is a cooking material. Typical garnishes in Chinese recipes are Chinese parsley, chives, coriander, shallots, onion, garlic, ginger, dried shrimps, ham slices, bamboo shoots, hot peppers and dried mushrooms. Learn more about ingredients used in Chinese food here.

Gelatin - Used for setting jellies. Sold in granulated or in sheet form. Packet jellies consist of gelatin, flavoring, coloring and sweetening. They should be prepared according to the directions on the packet.

Germ - The embryo of a kernel of grain, such as wheat, making up about 2.5 percent of the kernel's weight; often separated out in processed flour because its fat content makes flour more perishable. Wheat germ, which is left in whole wheat flour, has a large content of complex vitamins and trace minerals. It can also be purchased separately.

Giblets - The edible entrails of poultry and game (usually the heart, liver, gizzard and neck), used in making gravies, stocks and dressings.

Gluten - The protein in flour that, when moistened and kneaded, forms the web-like framework and adds an elastic nature to dough. This allows dough to expand (rise) and trap the carbon dioxide produced by the leavening agent. Generally, the higher a flour's protein content, the higher the gluten formation. Bread flour has a high gluten-forming protein content, making its dough very elastic - perfect for bread-making. Commercial gluten flour is specially processed to reduce the starch content and retain the gluten. It is used by bakers in combination with flours having a low protein content because it improves the baking quality and produces gluten bread of high-protein content.

Grate - To shred food into small bits by rubbing it over a perforated metal sheet called a grater. Graters arc divided into: coarse, used chiefly for vegetables, suet and sometimes cheese; fine, used for breadcrumbs, cheese, orange and lemon rind; very fine or nutmeg grater, used for nutmegs and for grating onion to extract the juice.

Grilling - This is cooking food by exposing it directly to a fierce red heat.

Herbs -Leaves of various plants, used fresh or dried, whole or ground, to flavor food. Herbs are almost always best when used fresh.

Hors D'oeuvre - French term for appetizers that are usually served with cocktails. They are generally bite-size and served hot or cold.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
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Last Modified: 11/28/11.