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G

GARAM MASALA: A spice mixture consisting of varying combinations of cardamom, cinnamon, cloves, cumin, coriander and fennel roasted and ground together.

GARLIC: Plump, pungent, egg-size bulbs encased in papery skin and made up of individual cloves, garlic belongs to the same family as chives, onions and shallots. Available in numerous forms: fresh, peeled and in jars, as a paste, as juice, dried, powdered, flaked. Used to season a broad range of dishes from many cultures. Also may be roasted whole until the cloves become buttery soft, then spread on crackers or bread or used as an ingredient.

GARNISH: Decorate food with small amounts of other foods that have a distinctive color or texture (parsley, fresh berries, chocolate curls).

GELATIN: An odorless and colorless powder, its thickening power is released when it's mixed with hot liquid. Gelatin is pure protein, processed from beef and veal bones and cartilage or pig skin. Available flavored and sweetened.

GHERKIN: Also known as a cornichon; a young, dark-green cucumber grown especially for pickling.

GINGERROOT: Plump tubers with knobby branches. Side branches have a milder tangy ginger flavor than the main root, which can have a hot "bite." Grate unpeeled gingerroot, or peel and chop or slice, to season foods such as stir-fried, sauces and baked goods. Wrap tightly in plastic and store in the refrigerator.

• GROUND: Also called powdered ginger; no substitute for fresh ginger root.
   
• STEM GINGER: Ginger root that is preserved and bottled in syrup.

GLAZE: Brush, spread or drizzle an ingredient (meat stock, jam, melted chocolate) on hot or cold food to give it a glossy appearance or hard finish.

GRATE: Rub a hard-textured food (chocolate, citrus peel, Parmesan cheese) against the small, rough, sharp edged holes of a grater to reduce it to tiny particles. When grating citrus peel, be sure to grate only the outer skin, not the bitter white inner membrane.

GREASE: Rub the bottom and sides of a pan with shortening, using pastry brush, waxed paper of paper towel. Or spray with cooking spray. Grease pans to prevent food from sticking during baking (muffins, some casseroles). Don't use butter or margarine for greasing, unless specified in a recipe, because they usually contain salt that may cause hot foods to stick.

GREASE AND FLOUR: After greasing a pan with shortening, sprinkle it with small amount of flour and shake the pan to distribute it evenly. Then, turn the pan upside down and tap the bottom to remove excess flour. Grease and flour pans to prevent sticking during baking.

GREEN PEPPERCORNS: Soft, unripe berries of the pepper plant usually sold in brine.