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 Cooking Terms Explained

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Garlic Garlic (Allium sativum) originates from South West Asia and was cultivated from other plants in the Allium family).

The picture on the right shows a garlic head. It consists of lots of cloves which are used in cooking.

  Garlic a pungent taste, like onions, chives and shallots which softens when it is cooked. It is used to flavour a huge variety of dishes especially those which contain tomatoes, onion and meats. If used in too large amounts it can overpower other flavours so it is normally restricted to one or two cloves for a dish serving four people.

Garnishing This is a culinary term which means to decorate a dish with edibles pieces of food.

Gâteau This is usually a round, square or oval shaped flat cake decorated. It is essentially a rich cake made of well beaten eggs, butter and sugar.

Gelatine
Culinary gelatine
Gelatine is a tasteless gel called collagen which is extracted from animal's skin. For cooking use it normally comes in the form of fine granules as shown on the left (click picture to enlarge it). It is used to set or gel liquids, jelly is an obvious example. It is often used at lower concentrations to set sweet dishes such as cheesecake. Add the gelatine granules to boiling water then stir into the food.

Gherkins These are small cucumbers, pickled with salt or vinegar.  The are served as hors d'oeuvre and used for salads and sauces as well as for decorative purposes.

Glacé This means glazed.  Anything that is iced or frozen or anything having a smooth and glossy surface applied by means of meat glaze, sauce, jelly or sugar.

Gooseberry The fruit of a prickly shrub originating in Great Britain.

Gravy The juice obtained from meat in cooking, especially from roasts.

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