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G G G
| 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. |
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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
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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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