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- 1. Galangal
- Known as laos (Indonesian), lengkuas (Malaysian), kah (Thai), isen, or galingale. It is sometimes called Java root or Siamese ginger. Galangal is a fresh root (a rhizome of a Zinginber species) that resembles fresh ginger root, but has a thinner, translucent, striped skin. Often, it has pink shoots. Its texture is tougher and its flavor is more citrusyand more astringent than ginger. It is always used in cooked dishes and never eaten raw. If you can't find it, ginger is an adequate substitute.
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- 2. Garam Masala
- An Indian spice mixture usually composed of coriander, cumin, cloves, cinnamon, and black pepper.
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- 3. Garbanzo Beans
- Also known as ceci or chickpeas. They are very popular in Mediterranean cuisine. Canned chickpeas can be found in the bean aisle of most grocery stores.
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- 4. Garde Manger
- (French) The person in charge of cold meat department or the department itself.
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- 5. Garnish
- To decorate. Also referring to the food used to decorate.
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- 6. Garniture
- French for garnish.
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- 7. Gastrique
- A reduced mixture of vinegar and sugar used in the preparation of hot sauces accompanying dishes made with fruit (such as duck with orange). Gastrique is prepared by heating the ingredients together until the liquid has almost entirely evaporated.
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- 8. Gateau
- (French) Cake.
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- 9. Gaufres
- (French) Wafers.
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- 10. Gaufrette
- A delicate wafer cookie, honey-combed and fan-shaped, made on an oblong iron. It is typically served as a garnish atop ice creams.
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