| Term | Definition
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|---|
| fold (to) | to gently mix ingredients with a down,under,up,and over motion so as not to eliminate the air that has been incorporated into beaten eggwhites or whipped cream, for example..
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| garbanzo beans | Also called chickpeas, these large peas are
common in Mediterranean, Indian, and Middle
Eastern dishes.
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| gari | Ginger root pickled with sweet vinegar and colored
red. Often served with sushi in thin slices.
Also known as beni shoga.
|
| ginger | The root of the ginger plant is a mainstay in Asian and Indian cuisines, providing a peppery and slightly sweet taste and spicy aroma.
Fresh ginger may be found in the produce section and should be peeled and sliced or ground before using. Dried ground ginger (not an appropriate substitute for recipes calling for fresh ginger)has different characteristics and is used in curries, soups and baked goods (i.e. gingerbread and ginger snaps). Ginger can also be found candied, preserved and pickled, each with its own uses.
|
| glucose | A type of sugar used in commercial candies and frosting, baked good, soft drinks and other processed foods because it doesn't crystallize easily.
also call dextroglucose or dextrose, check in a store that has a large cake decorating section or offers cake decorating classes.
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| glycerin, glycerine | A colorless, odorless,syrupy liquid made from fats and oils and used to retain moisture
and add sweetness to foods. It also helps to prevent sugar crystallization in foods like candy.
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| guinness stout | A brand of of strong dark beer which originated in the British Isles.
It is made with dark-roasted barley and is more fragrant of hops than other types of beer.
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| half and half | A blend of light cream and milk, which produces
a cream with about 12% milk fat.
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| hanger steak | Beef muscle over the 7th and 8th ribs; similar to flank or skirt steak in texture and rib-eye in flavor. This muscle is little used by the animal and full of blood giving the cooked meat a reddish appearance.
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| hardtack | A large, hard biscuit made with unsalted, unleavened,flour and water dough. It is baked and dried to give it a longer shelf life and has been used as a staple by sailors at least since the 1800's.
It is also known as ship biscuit and sea bread.
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