Cooking Glossary
- Giblets
- The trimmings from poultry, such as the liver, heart, and kidneys.
- Glace
- A stock that has been reduced to a syrup-like consistency and used to color and flavor a sauce.
- Goulash
- A rich savory brown stew, in which paprika is usually the main seasoning.
- Grate
- To reduce to very fine particles, usually with a grater.
- Gratin
- Browned surface of foods cooked in an oven or salamander.
- Grease
- To coat with a thin layer of fat or cooking spray.
- Gremolada
- An Italian garnish, most often used with osso buco, typically comprised of parsley, lemon rind, minced garlic, and sometimes shredded basil.