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Terms in Chefs Reference

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Galantine
A dish made with poultry, game, pork, veal or rabbit mixed with forcemeat and pressed into symmetrical shape. They are cooked in aspic stock and then glazed with aspic. Usually served as an More…
Galette
A flat round cake of variable size. Galettes can be made of pastry, cereals, potatoes, nuts, marzipan, shortbread etc.
Glaze
A mixture brushed on food which adds flavor and gives a glossy appearance.
Goulash
Beef stew or soup of hungarian origin made with parprika and onions. Named after the keepers of the Magyar oxen - Gulyas. Nowadays Goulash is often prepared with a roux based thickening but More…
Grate
To cut food into small pieces by rubbing against the sharp teeth of a grating tool.
Gravy
Diluted juices from a roast joint of meat, poultry or game. It is clasically served unthickened and known as Jus Rôti, but many prefer the thickened varieties.
Grill
A quick, dry heat cooking method over charcoal, wood or gas flames. Used for more tender cuts. Less tender cuts can be used if marinated.
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