Choose the first letter of the word from the list above to go to the appropriate page of the glossary.
Ganache
a smooth mixture of chocolate and heavy cream, sometimes containing additional flavourings, used as a filling or glaze in cake- and pastry-making.
Garam masala
in Indian cooking, a spice blend which may be made up of as many as 12 different spices.
Génoise
a sponge cake, a staple of French and Italian pastry-making, made from flour, eggs, sugar, butter and vanilla.
Glucose
A thick, clear form of sugar which is produced by the breakdown of starch cells that have been treated with acids or enzymes and then fermented to form sugars. The thickness of the liquid glucose depends on how much the starch cells have broken down. It can be produced from corn, starch, potatoes, grapes, and honey (corn being the most common).
In fact, liquid glucose is known as corn syrup in the USA. When glucose is mixed with maple syrup, it is called pancake syrup.
Glucose is most commonly used in confectionery to give elasticity to caramel or sugar piece and to help prevent crystallization. It can also be added to chocolate to produce a modeling paste.
Gratin (au gratin)
a dish topped with cheese or bread crumbs and butter, placed in the oven or under the broiler until brown and crispy.
Guacamole
a Mexican preparation consisting of mashed avocado, lime juice, seasonings, and sometimes diced onion and tomato, used as a condiment or dip.
Gumbo
a Cajun or Creole dish made from a dark roux, vegetables such as okra, onions and tomatoes, and one or more fish or meat ingredients such as shrimp, chicken, sausage, ham, oysters, etc., usually served with rice.
