QUANTITY COOKERY

FSM07
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Common Terminologies
GANACHE

A mixture of chocolate and warm heavy cream. Melt 12 ounces of

chocolate chips or shaved chocolate in 1 ½ cup heated heavy cream.
Refrigerate half the mixture and whisk occasionally to form an firm icing, I
use a chocolate cake recipe and bake the batter in a bundt pan for 45
minutes at 350 degrees. When completely cooled, you first spread on the
firm icing, then you pour the room temperature mixture over the cake. You
will have some firm icing left for decorating with a piping tool. I melt a
square of white chocolate and drizzle it across the cake. Then a toothpick is
pulled through the drizzles to form pattern. We sprinkle the cake with
nonpareils and then decorate the top with little icing stars. You can also pipe
around the base of the cake. One silver dragée looks wonderful on each
star. The cake could also be cut and layered with a filling before icing with
ganache
GARLIC

Garlic is the small, white, round bulb

of a plant that is related to the onion
plant. Garlic has a very strong smell
and taste and is used in cooking.
GARNISH

To add an interesting and completely edible item

to a plate to make it look more attractive, or any
such edible item. To enhance finished foods with
flavor or visual appeal by using other edible
products on the plate. The most common are
herbs or grated cheese, but there are many
other possibilities including, but not limited to,
fruits, small vegetables and edible flowers.
GAZPACHO

A Spanish soup made from peeled

& T diced tomato, cucumber, onion,
bellu pepper, olive oil and garlic,
served chilled with croutons.
GEFILTE FISH

Gefilte fish is a dish made from a poached

mixture of ground deboned fish, such as
carp, whitefish, or pike. It is traditionally
served as an appetizer by Ashkenazi Jewish
households
GEL

To allow a liquid to congeal

so that it is firm enough to
retain the shape of the bowl
or container it is in.
 GELATIN
A dry ingredient made from natural
animal protein that can thicken or set a
liquid. Gelatin is available in unflavored
and flavored forms. When using, make
sure the gelatin powder is completely
dissolved. To dissolve one envelope of
unflavored gelatin: Place gelatin in a
small saucepan and stir in at least ¼
cup water,broth,or fruit juice.
Let it stand 5 minutes to soften, then stir it over
low heat until the gelatin is dissolved. Do not mix
gelatin with figs, fresh pineapple (canned
pineapple is not a problem), fresh ginger, guava,
kiwifruit, and papaya, as these foods contain an
enzyme that prevents gelatin from setting up.
Some recipes call for gelatin at various stages of
gelling. “Partially set” means the mixture looks
like unbeaten egg whites. At this point, solid
ingredients may be added. “Almost firm”
describes gelatin that is sticky to the touch. It can
be layered at this stage. “Firm” gelatin holds a cut
edge and is ready to be served.
GELATO

An Italian ice cream made with a base

of egg yolks and milk. It is denser and
smoother in texture than American
ice creams, with much less air
incorporated into the frozen mix.
GÉNOISE

A genoise is an Italian sponge cake

named after the city of Genoa and
associated with Italian and French
cuisine. Instead of using chemical
leavening, air is suspended in the batter
during mixing to provide volume.
GENOVESE

Beef stew made with onions and tomato

sauce (often used as a pasta sauce).
GHEE

In India, the heat of the climate causes butter

made from water buffalo milk to go rancid. To
solve this problem, butter is slowly melted to
reveal a golden liquid below the milk solids. It
is then simmered until moisture evaporates
from the milk solids and they turn a light
brown. Butter can be kept longer and gives a
nutty flavor to dishes. Spices may also be
added.
GIARDINIERA

Pickled vegetables usually preserved in a

mason jar.
GINGER

The root of a semitropical plant that adds a spicy-sweet flavor to

recipes (also called gingerroot). Ginger should be peeled before
using. To peel, cut off one end of the root and use a vegetable
peeler to remove the brown outer layer in strips. To grate ginger,
use the fine holes of a greater. To mince ginger, slice peeled ginger
with the grain (lengthwise) into thin sticks. Stack the sticks in a
bundle and cut them finely. Ginger stays fresh two or three weeks
in the refrigerator when wrapped loosely in a paper towel. For
longer storage place unpeeled ginger in a freezer bag and store in
freezer. Ginger will keep indefinitely when frozen, and you
cangrate or slice the ginger while it’s frozen. In a pinch, ground
ginger can be used for grated fresh ginger. For 1 teaspoon grated
fresh ginger, use ¼ teaspoon ground ginger.
GINGER, CRYSTALIZED

A confection made from pieces of ginger (gingerroot) cooked in a sugar syrup, then coated
with sugar.Also known as candied ginger. Store in a cool, dry, dark place.
GLACÉ

French for iced, candied or

crystallized. Food with a glossy
sheen coating, Cherries are often
found this way for use in baking.
Candied mixed fruit peels are also
called a glacé fruit mix.
GLAZE

process of dipping or brushing usually with a

sugar-based liquid, to give flavor and a shiny
finish to foods such as roasted or grilled
meats, fried pastries or baked goods. A glaze is
a sticky substance coated on top of food It is
usually used in terms of baking or cooking
meats where a marinade will be brushed over
the food continuously to form a glaze.
GNOCCHI

Gnocchi are starchy dumplings that are

made in various shapes. There are two
basic types of gnocchi: those based on
potatoes and those based on flour or
cornmeal.
GOURMET

Gourmet is a cultural ideal associated with the

culinary arts of fine food and drink, or haute cuisine,
which is characterised by refined, even elaborate
preparations and presentations of aesthetically
balanced meals of several contrasting, often quite rich
courses. The term and its associated practices are
usually used positively to describe people of refined
taste and passion. Gourmet food tends to be served
in smaller, more expensive, portions.
GRATER

The best grater is an ergonomically

built one from the Practica catalog. It
has a smooth round top and pyramid-
like sides. A grater should have large
medium and small holes and possibly a
slot for slicing cheese.
GRATE

To rub food, such as hard cheeses,

vegetables, or whole nutmeg or
ginger. Across a grating surface to
make very fine pieces. A food
processor also may be used.
GRAND SAUCE OR MOTHER SAUCES

One of several basic sauces that are used in

the preparation of many other small sauces.
The grand sauces are: demi- glace, veloute,
béchamel, hollandaise, and tomato.
GRAVY

A gravy is an American-style jus tha has been thickened with a roux.

The roux can be made using butter and flour or by cooking flour into
some of the ta skimmed off the jus. Cornstarch mixed with a little
water can also be whisked into the jus and the jus brought to simmer
to get the cornstarch to thickens Once the gravy is thickened, other
ingredients, such as herbs or chopped giblets, can be added to it to give
extra flavor. Vegetable purees can also be used to thicken a natural jus
and turn it into a flourless gravy. Garlic, roasted along with meats and
poultry or separately, is excellent pureed and whisked into the jus to
thicken it.
 GRATIN

A way of binding together, or combining, cooked or

raw foods (usually vegetables or pasta-baked macaroni
and cheese is a gratin) with a liquid such as cream,
milk, béchamel sauce, or tomato sauce, in a shallow
dish and baking until cooked and set. Typically the
gratin is sprinkled with cheese or bread crumbs so a
crunchy, savory crust forms on top. A gratin is really
the same thing as a casserole, except a gratin is usually
baked in a special oval, shallow dish
GREASE

To coat a pan with butter or fat. Butter

wrappers may be saved for this purpose A
small square of waxed paper can be dipped
into butter and then used to grease a pan.
GREMOLADA

An Italian garnish consisting of minced garlic,

parsley, lemon rind, and sometimes shredded
basil. It is most often used in garnishing osso
buco.
 GRILL

Grilling food is applying dry heat to food either from above

or below. In South Africa, grilling refers to cooking food under
the grill in your oven (in the States this is called broiling) or
can also refer to cooking food in a pan with grill lines. To
cook above the heat source (traditionally over wood coals) in
the open air. To place food on a rack over direct heat. This
may be an indoor grill on a stove top or an outdoor gas/
charcoal grill. Clean your grill with a metal-bristle brush. Look
for one with ascraper attachment. When grilling fish or
vegetables, first spray grill with nonstick spray.
GRIND

To process foods finely in a grinder, processor or with 2

knives in a drumroll fashion). Some examples are ground
beef for hamburger or ground pork for sausage, but
there are preparations other than meats. The advantage
of grinding your own is that you can control the texture
(from fine to coarse), fat, seasonings and bacteria that
can sometime form in excessively or Improperly handled
processed foods. That being said, be certain you know
how to handle the foods safely while grinding
GUACAMOLE

A popular Mexican dish of mashed

avocado mixed with lemon or lime juice
and seasonings such as chilli. Sometimes
finely chopped tomato, onion and
coriander are added. Used as a dip or
Q with other Mexican food like tacos
GUAVAS

A fruit native to Brazil, also grown in South Africa,

California and Hawaii. Fresh guavas have a green skin an
beautiful peachy-pink flesh-with edible seeds inside-which
softens when boiled in sugar syrup, it can then be served
with a custard sauce made with custard powder. Also
used in fruit salads and fruit punch in Africa
GUMBO

The word gumbo is from an African word

meaning “okra.” This creole stew contains
okra, tomatoes, and onions as well as various
meats or shellfish such as shrimp, chicken, or
sausage. It is thickened with a roux
THANK YOU!!