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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition 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. 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. 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. half and half A blend of light cream and milk, which produces a cream with about 12% milk fat. 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. 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. haricot vert Haricot vert is a fancy name for green beans or string beans. heavy cream see cream horseradish sauce A condiment used with fish or meat. Available at most supermarkets. hummus A Middle Eastern sauce or spread made from mashed cooked chickpeas or garbanzo beans and seasoned with lemon juice, garlic and oil. It is often served with pita bread for dipping. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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