GARNISHTo decorate a dish with colorful, savory
food items, such as sprigs of parsley placed around
fish or potatoes or a colorful bit of fruit added to a
GELATINIZEThe swelling of starch particles in hot
GERMA pathogenic, or disease-producing,
bacterium; a living substance capable of developing
into an animal or plant.
GERMICIDEAn agent capable of destroying germs.
GLAZEA thin sugar syrup coating (or a thickened
sugar mixture) used for coating pastries, cakes, and
GLUCOSEA simple sugar made by action of acid on
starch. It is made chiefly from cornstarch and is
usually referred to as corn syrup.
GLUTENThe elastic protein mass that is formed
when flour is mixed with water. Composed of two
proteins: gliadin for elasticity and glutenin for
GOULASH(Hungarian) A national stew of Hungary,
variously made in the United States of either beef,
veal, or frankfurters with onions and potatoes. A
covering sauce has tomato paste and paprika as
ingredients. It may be served with sour cream.
GRAHAM FLOURFinely ground whole wheat
GRAININGRefers to the formation of crystals in a
cooled sugar solution after it has been boiled. If
cooling is slow, large crystals will form. Rapid
cooling produces small crystals. Small, fine
crystallization, desired in making fondant, is
accomplished by rapid mixing during cooling.
GRATETo pulverize food items by rubbing on the
rough surface of a grater,
GREASETo rub utensil with grease (butter or other
fat) preparatory to putting a food material in it to be
GRILLTo cook, uncovered on a griddle, removing
grease as it accumulates. No liquid is added.
GUMBOA creole dish, resembling soup, that is
thickened with okra, its characteristic ingredient.
HARD SAUCEA dessert sauce made of butter and
confectioners sugar thoroughly creamed. The
mixture is thinned or tempered with either boiling
water or spirits.
HASHA dish made of chopped or minced meat
and/or vegetable mixture in brown stock.
HEARTHThe heated baking surface of the floor of
HERMITSA rich short-flake cookie.
HOLLANDAISEA hot sauce made with egg yolks
and butter and served with vegetables.
HORS DOEUVRES(French) Light snack-type
food eaten hot or cold at the beginning of a meal.
These foods correspond to the Italian antipasto and
the Scandinavian smorgasbord.
HOSTAny living animal or plant affording food for
growth to a parasite.
HOT CROSS BUNSA sweet, spicy, fruity bun with
a cross cut on the top that is usually filled with a
HUMIDITYUsually expressed as relative humidity.
The capacity of air to retain moisture varies with its
temperature. Thus, relative humidity is the present
moisture content related to total moisture capacity
for the present temperature and stated as a percent.
HUSH PUPPIESA bread served mostly in the South
with fish and is made by deep frying cornbread
batter seasoned with onions.
HYDROGENATED OILA natural oil that has been
treated with hydrogen to convert it to a hardened
INCUBATION PERIODThat time between
entrance of disease-producing bacteria in a person
and the first appearance of symptoms.
INSECTICIDEAny chemical substance used for the
destruction of insects.
INVERT SUGARA mixture of dextrose and
levulose made by inverting sucrose with acid or
ITALIENNE(French) Refers to Italian style of
JAMBALAYAA creole rice-tomato dish with fish,
shellfish, or meat.
JARDINIERE(French) A meat dish or a garnish,
garden style, made of several kinds of vegetables.
JELLY WREATHA rolled ring of basic sweet dough
JULIENNE(French) A way of cutting vegetables,
meat, or poultry into fine strips or shreds.