Cooking Dictionary Results

G

Gizzard - part of the alimentary canal of fowl, whose function is to “grind” food, sometimes with pebbles swallowed for this purpose.

Glacé - to glaze with sugar syrup; also, to serve iced.

Glaze - any shiny coating applied to a food or created by browning. In meat preparation, a jelled broth applied to meat surface; in breads and pastries, a wash of egg or syrup; for doughnuts and cakes, a sugar preparation for coating.

Glogg - hot wine cup served at Christmas; Swedish.

Glucose - also, dextrose. A natural sugar found in fruits, vegetables, honey and other products.

Gluten - a water-soluble protein found in flour. Kneading flour in bread-making brings out the smooth elastic qualities of the gluten content.

Gnocchi - dumplings made from a paste of flour or potatoes and egg.

Gougère - Gruyère-flavored Choux Pastry that is piped into a ring shape before being baked. A gougère can be served hot or cold as an appetizer or snack.

Goulash - also, gulyas, a rich Hungarian stew made of meat, highly seasoned with paprika.

Gourd - a squash-like vegetable, usually dried and used as a fall decoration.

Graham Flour - a wheat flour similar to wholemeal flour, ground from the whole grain.

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.