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GARNISH—To 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
dessert.
GELATINIZE—The swelling of starch particles in hot
water.
GERM—A pathogenic, or disease-producing,
bacterium; a living substance capable of developing
into an animal or plant.
GERMICIDE—An agent capable of destroying germs.
GLAZE—A thin sugar syrup coating (or a thickened
sugar mixture) used for coating pastries, cakes, and
meats.
GLUCOSE—A simple sugar made by action of acid on
starch. It is made chiefly from cornstarch and is
usually referred to as corn syrup.
GLUTEN—The elastic protein mass that is formed
when flour is mixed with water. Composed of two
proteins: gliadin for elasticity and glutenin for
strength.
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 FLOUR—Finely ground whole wheat
flour.
GRAINING—Refers 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.
GRATE—To pulverize food items by rubbing on the
rough surface of a grater,
GREASE—To rub utensil with grease (butter or other
fat) preparatory to putting a food material in it to be
cooked.
GRILL—To cook, uncovered on a griddle, removing
grease as it accumulates. No liquid is added.
GUMBO—A creole dish, resembling soup, that is
thickened with okra, its characteristic ingredient.
HARD SAUCE—A dessert sauce made of butter and
confectioners’ sugar thoroughly creamed. The
mixture is thinned or tempered with either boiling
water or spirits.
HASH—A dish made of chopped or minced meat
and/or vegetable mixture in brown stock.
HEARTH—The heated baking surface of the floor of
an oven.
HERMITS—A rich short-flake cookie.
HOLLANDAISE—A hot sauce made with egg yolks
and butter and served with vegetables.
HORS D’OEUVRES—(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.
HOST—Any living animal or plant affording food for
growth to a parasite.
HOT CROSS BUNS—A sweet, spicy, fruity bun with
a cross cut on the top that is usually filled with a
plain frosting.
HUMIDITY—Usually 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 PUPPIES—A bread served mostly in the South
with fish and is made by deep frying cornbread
batter seasoned with onions.
HYDROGENATED OIL—A natural oil that has been
treated with hydrogen to convert it to a hardened
form.
INCUBATION PERIOD—That time between
entrance of disease-producing bacteria in a person
and the first appearance of symptoms.
INSECTICIDE—Any chemical substance used for the
destruction of insects.
INVERT SUGAR—A mixture of dextrose and
levulose made by inverting sucrose with acid or
enzymes.
ITALIENNE—(French) Refers to Italian style of
cooking.
JAMBALAYA—A 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 WREATH—A rolled ring of basic sweet dough
containing jelly.
JULIENNE—(French) A way of cutting vegetables,
meat, or poultry into fine strips or shreds.
AII-6
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