Ganache -
A rich chocolate filling or coating made with chocolate, vegetable shortening, and possibly heavy cream. It can coat cakes or cookies, and be used as a filling for truffles.
Garde-Manger - Chef in charge of the cold kitchen
Garni - To garnish or decorate
Garnish -
A decorative piece of an edible ingredient such as parsley, lemon wedges, croutons, or chocolate curls placed as a finishing touch to dishes or drinks.
Gateau - Cake
Glaze -
A liquid that gives an item a shiny surface. Examples are fruit jams that have been heated or chocolate thinned with melted vegetable shortening. Also, to cover a food with such a liquid.
Gluten -
A protein formed when hard wheat flour is moistened and agitated. Gluten is what gives yeast dough its characteristic elasticity.
Gellee - Jelly
Gibier - Game
Gigot d'Agneau - Leg of Lamb
Glace - Frozen or glazed
Glace de Poisson - Fish glaze
Glace de Viande - Meat glaze
Gnocchi - Dumplings from flour, potatoes, or semolina
Grate -
To shred or cut down a food into fine pieces by rubbing it against a rough surface.
Gratin-
To bind together or combine food with a liquid such as cream, milk, béchamel sauce, or tomato sauce, in a shallow dish. The mixture is then baked until cooked and set.
Gratiner - To brown a dish with grated cheese in the oven
Grease -
To coat a pan or skillet with a thin layer of oil.
Grill -
To cook over the heat source (traditionally over wood coals) in the open air.
Griller - To grill or broil
Grind -
To mechanically cut a food into small pieces.
Hacher - To chop finely
Hard-ball stage -
In candy making, the point at which syrup has cooked long enough to form a solid ball in cold water.
Haricot Blanc - white beans
Haricot Vert - green beans
Homard - Lobster
Hors d'oeuvers - The first course of appetizer
Hull (also husk)-
To remove the leafy parts of soft fruits, such as strawberries or blackberries.
