Culinary Terms

Gastric :
Mixture of sugar and white vinegar cooked until the caramel turns a golden brown.
Giblets :
wingss, necks, legs, gizzards, hearts and livers of poultry or game birds.
To give a glossy finish :
When making stretched sugar or crisp sugar you stretch the sugar with your hands to give it a glossy finish. It needs between 20 and 40 stretches to get a good glossy finish.
Glace de viande :
Stock of meat or poultry or game bird, reduced and used to add flavour to sauces.
To glaze :
to apply coating with a brush on a fruit pie for instance.
To glaze :
Cook food in water with sugar and butter either white (without coloration) or brown (with coloration).
Glaze :
To give a preparation a shiny appearance with clarified butter or coating.
To glaze cakes :
Coat a dessert with a layer of melted chocolate or chocolate glaze.
To glaze :
To coat food with , or with jelly or with a topping with a brush to give a shiny appearance.
To glaze sauces :
To caramelize meat juices in the bottom of its cooking dish.
To glaze with egg wash :
To brush a thin layer of to give a nice golden colour after cooking. The glaze is added at the last moment just before cooking.
Gondola :
Particular way to fold napkins to present a fish on the serving dish.
Goujonnette :
Narrow slice cut across sole fillets
Gratiner :
To sprinkle a preparation with gryuere or parmesan cheese, or with breadcrumbs and to cook it beneath the heat of the salamander or the grill so that it turns golden and shiny.
To grease :
Spread a layer of butter or flour, or a piece of greaseproof paper on the bottom and the inner sides of a mould. You can also line the mould with lady fingers for instance.
To grease :
To brush a small layer of in a mould or on a pastry plate.
To grill :
To cook food (small pieces of meat, poultry, fish or vegetables) under a grill or a salamander, giving very strong heat above it.