Dictionary Results Browse the Dictionary Click on any of the letters below to browse all terms beginning with that letter. 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 galette Signature dish of Brittany but similar to French flapjacks and crepes.. Made with buckwheat flour and encasing savory fillings such as musthrooms, cheese, eggs, and ham. gallon an American unit of measurement equal to 128 fl. oz.; contains 8 pt. (16 fl. oz. each) garbanzo bean see chickpea 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 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 gelatin; gelatine a colorless, odorless and flavorless mixture of proteins from animal bones, connective tissues and other parts as well as from certain algae (agar agar); when dissolved in a hot liquid and then cooled it forms a jelly-like substance used as a thickener and stabilizer in molded desserts, cold soups, chaud-froid creations and the like and as a fining agent in beer and wine ginger, ginger root the gnarled, bumpy rhizome (called a hand) of a tall flowering tropical plant (Zingerber officinale) native to China; has a tan skin, ivory to greenish-yellow flesh, a peppery, fiery, slightly sweet flavor with notes of lemon and rosemary and a spicy, pungent aroma; used to flavor beverages and in sweet and savory dishes in Asian and Indian cuisines; available fresh, powdered, preserved in sugar, crystallized, candied or pickled glaze any shiny coating applied to a food or created by browning gram (g) the basic measure of weight in the metric system; 28.35 grams = 1 ounce, and 1000 grams ( a kilogram) = 2.2 U.S. pounds granola a mix of grains, nuts and dried fruits, sometimes coated with oil and honey, eaten for breakfast or as a snack grapes smooth-skinned, juicy berries (with or without seeds) that grow in clusters; members of the genus Vitis, they are used for wine-making, raisins and eating out of hand grate to reduce a larger piece of food to smaller particles by rubbing it against a coarse, serrated surface, either by the use of hand-grater or a food processor gravy a sauce made from meat or poultry juices combined with a liquid (ex. milk, broth or wine) and a thickening agent (ex. flour or cornstarch) grease to cover the cooking surface of a pan or dish with a fat to keep foods from sticking to it great northern bean a large, flat, kidney-shaped white bean; has a delicate flavor and is generally available dried 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 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 Gruner Veltliner The name of the grape and the crisp white wine it makes. Grown primarily in the eastern part of Austria, it is a small grape, high in acid that is well-suited to cold climates. 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 Gueuze Traditional style of Belgian beer, light, acidic, naturally fermented with a tart taste and gentle effervescence. Best after 3 years but can be cellared up to 20. gyromitres Mushroom found in the sandy soil of the slopes of the Pyrenees, Alps, and mountains of central Europe. The mushrooms have been outlawed for sale due to the presence of hydragine, a substance which is toxic if prepared incorrectly.