Glossary of Cooking Terms

Pronounced gah-bee-ay-too, this cheese is mixture of raw sheep and cow's milk using one third sheep's milk and two thirds cow's milk to produce the cheese.

An Indonesian dish consisting of raw or slightly cooked vegetables served with a spicy peanut sauce that is prepared with peanut oil or ground peanuts, various hot chiles, and coconut milk.

A small oval olive from Italy that has a wrinkled black flesh if they are salt cured or a smoother dark violet flesh if brine cured.

An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution.

A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A variety of apple that is small in size and has a skin that is yellowish-orange in color with red stripes.

A Greek dessert prepared with phyllo pastry that is filled with a vanilla or orange flavored custard.

Similar to ginger in appearance and a member of the ginger plant family, this root is used primarily as an Asian or Indian food seasoning.

A French dish that is made with meat, poultry, or fish that is boned and stuffed, similar to a ballotine, and then cooked, but served cold instead of warm.

A small, round, black or brownish-black toned olive that is produced in Portugal.

A flat, round cake originating in France made with flaky pastry dough, yeast dough, or unleavened dough.

A moderately new melon, sometimes considered as being a honeydew melon, that is a cross between a cantaloupe and a honeydew.

A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

A red wine grape varietal once thought to have been the true Gamay grape of France's Beaujolais region.

A grape varietal, most notably known as Chardonnay, used in the production of white and sparkling wine.

A grape varietal most notably known as Gamay, used in the production of red wine, originating in the Beaujolais region of France.

As a food term, this refers to any wild animal that is hunted and is suitable for human consumption.

A small bird in the wild such as a guinea hen, Cornish game hen, pigeon, and quail that are hunted and usually prepared as a single serving.

Flavor/aroma descriptor of wine that suggests wild “gamey” meats (i.e. venison), a major defect when “gamey” flavor/aroma is over powering.

A Norwegian goat's milk cheese that has a very strong flavor and a texture that ranges from soft to very hard depending on its age.

Even though gammon comes from the hind leg, it is not considered a true ham because it is cured as part of one side of the pig or the whole pig.

A richly flavored chocolate icing or filling made from chocolate and cream blended together over low heat until the chocolate has melted and can be mixed with the cream.

A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.

A blend of spices that is a common seasoning in India. There are many variations, but some of the spices included in the blend are cinnamon, cloves, cumin, curry powder, ginger, nutmeg, pepper, and turmeric.

Also known as a chickpea, a garbanzo bean is a round, tan-colored legume with a slightly nutty flavor.

A variety of flour that is most often used in East Indian cooking. Garbanzo beans, also known as chickpeas, are processed into a flour that is very similar to millet providing a rich sweet flavor to baked foods.

A very thick soup that originated in France and usually consists of cabbage, potatoes, beans, pork, and bacon.

Pronounced gahr-gah-neh-gah. A grape varietal used in the production of white wine.

A type of egg pasta characterized by a shape that resembles a small, ridged, rolled tube, similar to a quill.

A type of Japanese pickle (tsukemono) made from thinly sliced ginger. The ginger strips are pickled in salt and are then pickled again in sweet vinegar.

A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

A kitchen utensil that is used as a "pot" for baking garlic bulbs. Although there are garlic pots that are made specifically to store garlic, some garlic bakers are used as storage devices if constructed of a material such as terracotta that absorbs moisture and if the device has a way to circulate air so mold does not begin to grow on the garlic.

A type of bread flavored with garlic and butter. The garlic and butter are usually spread onto bread that has already been baked rather than being incorporated into bread dough.

Butter that is blended with chopped, crushed, or minced garlic or garlic powder....

A dried or dehydrated form of garlic that has been sliced into flakes or minced bits to be used as a cooking and flavoring ingredient.

A dried form of garlic that has been ground into granules rather than powder. Granulated garlic can be used much the same as garlic powder, but has about half the flavoring power as the same measure of garlic powder and like powder, the granules lack in providing the garlic texture of a fresh garlic.

A pureed form of garlic that is available as a juice or an extract that is made by pressing the liquid from fresh garlic.

A food seasoning that is mainly a mixture of garlic and black pepper with other seasonings such as onion, sweet peppers, and salt added, depending on the provider.

A container that is built for the purpose of storing garlic cloves or bulbs. Small and most often round in shape with a loosely fitted top, the garlic pot can be placed in a kitchen area on a counter for ease of access.

A popular seasoning made from dried garlic flakes that have been ground into a powder.

A tool used for pressing garlic cloves through small holes to extract the pulp, oils, and juice from the garlic.

A seasoned salt that is a combination of 1 part garlic powder and 3 parts salt that may have a moisture-absorbing agent added.

The narrow stalk that forms as a seed head from the garlic plant. As the Garlic begins to grow, a curved stalk starts to form and continues to grow as the plant matures.

Slices of French or Italian bread that are flavored with garlic butter and possibly herbs on both sides of the bread and then oven toasted to a crispy texture.

Edible items added to food dishes that provide added flavor and appealing appearances for the items being served.

Most often, the utensils used for cutting fruits, vegetables and meats into unique shapes are classified as Garnishing Tools.

A farmhouse cheese of Spain that is made from unpasteurized goat's milk. Covered with a thick, natural grey rind, the cheese is pale white in color, firm to semi-hard and smooth in texture.

Modern wineries frequently use this sophisticated tool for precise measurement of alcohol by volume.

A thick syrupy sauce created by reducing caramelized sugar and wine or vinegar. A wine vinegar could also be used.

A name for several types of mollusks with a single shell and single muscle (univalve mollusks).