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Chow Baby Food Glossary Category: Food and Drink > Baby food Date & country: 13/09/2007, USA Words: 494

Garde Manger
A French term for the person in charge of the cold meat department, or the department itself.

Garlic
A pungent, popular bulb vegetable of the onion family. Available in numerous fresh and dried forms.

Garnish
To decorate, or the food itself used as the decoration.

Garniture
The French term for garnish.

Gateau
The French term for cake.

Gaufre
The French term for wafer.

Gaufrette
A delicate wafer cookie, honey-combed and fan-shaped, made on an oblong iron. It is typically served as a garnish for ice cream.

Gelato
An Italian ice cream that is denser, more icy, and often more flavorful, than American ice cream.

Genoise
A classic, fine-crumbed French sponge cake made by beating warm whole eggs with sugar until the mixture more than triples in volume, then folding in flour and sometimes melted butter.

Giblets
The internal organs of poultry, including the liver, heart, and gizzard.

Ginger
The pungent, popular root of a plant grown in China, Japan, India, and the West Indies. Available fresh or dried.

Glazes
Any of a number of mixtures used to give desserts a smooth and/or shiny finish. Cake glazes include water icing (confectioners' sugar mixed with liquid), melted chocolate (combined with cream, butter and/or sugar syrup), fondant (a thick shiny opaque icing), or caramel. Tart glazes include sieved jam, preserves, or jelly. Pastry glazes include egg glaze (whole eggs or yolks), milk, cream and/or butter glaze (for a duller finish), or sugar glaze (sugar sprinkled over milk or cream glaze).

Glucose
A thick, clear, simple form of sugar. Produced by the breakdown of starch or sugar compounds that have been treated with acids or enzymes and then fermented. The thickness of the liquid glucose depends on how much the starch cells have broken down. It can be produced from corn, potatoes, grapes, or honey, or any other starch or fruit. Corn syrup is another name for liquid glucose in the United States. Used in many processed foods as a sweetener that resists crystallization and provides elasticit…

Gluten
A protein found in wheat, rye, barley and oats that provides cohesiveness in flour for baking.

Gluten intolerance
A disorder characterized sensitivity to gluten, resulting in poor absorption of nutrients from food. Common symptoms include weight loss, abdominal distention, diarrhea, and poor growth. Usually appears in children under three, but may also appear in adults with no previous history. Controlled by following gluten-free diet. Also known as Celiac disease.

Glycerin
A clear, sweet syrupy liquid extracted from animal fats and vegetable oils, and is a by-product of soap manufacturing. It is used in small amounts in certain cake, pastry, and icing mixtures to maintain moistness and extend shelf life.

Gnocchi
An Italian dumpling.

Goat cheese
A soft fresh cheese made from goat's milk in rounds, cylinders, and other shapes. May also be preserved in olive oil. Also known as Chevre, the French term for goat. Montrachet and Coach Farms are two well-known labels.

Golden beets
A type of golden-colored beet that is sweeter than the red beet. Like all beets, best when offset with tart, citrusy foods, or salty foods like cheese.

Gorgonzola
See Blue cheese.

Gouda
A firm, smooth cow's milk cheese of Holland, similar to cheddar. Available in both young and aged forms.

Gourmet
One who appreciates the fine art of cooking.

Grand Marnier
Orange-flavored, cognac-based liqueur from France.

Granita
A mixture of water, sugar, and liquid flavorings (i.e. fruit juice or coffee) that is stirred occasionally while being frozen to create a granular texture. May be spiked with alcohol.

Granulated sugar
A finely-crystallized, common form of sugar.

Gratin
Any sweet or savory dish baked or broiled so that its topping forms a golden crust.

Grits
Coarsely ground hominy (corn with the hull and germ removed). In the Southern United States, commonly boiled and served for breakfast, or as a dinner side dish.

Halbtrocken
A German term meaning literally half dry. Used in reference to German wines with nine to 18 grams of residual sugar per liter.

Haricots verts
Tiny green string beans.

Harrisa
An extremely spicy, red chili paste from North Africa. It is made of a mixture of chilies, garlic, and spices.

Hasenpfeffer
A German stew made from rabbit.

Heifer
A young female cow that has not yet had a calf.

Herb bouquet
A mixture of tied herbs used for seasoning soups, sauces, and stocks.

Herbaceous
A positive term used to describe the subtle aroma of herbs in Sauvignon Blanc, Cabernet Sauvignon, and Merlot. When such an odor is too pronounced, it is negatively described as vegetal.

Hermitage
A highly-regarded French appellation located along the northern Rhone. Reds of this appellation are made from Syrah grapes, and whites, from Marsanne andd Rousanne.

High density lipoprotein (HDL)
Molecules consisting of a small amount of cholesterol within a thick protein covering that carry cholesterol away from artery walls and tissues, and return it to the liver for excretion as bile. High levels of HDL are associated with a lower risk of coronary heart disease. See also Lipoprotein.

High-altitude baking
Baking practices to compensate for atmospheric conditions above 2,500 feet. At high altitudes, ingredients dry out faster, doughs and batters rise faster, and liquids boil faster. While the actual adjustments made depend on the altitude. pans should be greased more heavily, oven temperatures increased slightly, leaveners and sugar reduced, and liquid increased.

Hijiki
A dried, squiggly black seaweed used in Japanese cooking. Usually rehydrated before using. High in calcium.

Hock
A British term for Rhine wines derived from the German wine town of Hochheim.

Hoisin sauce
A reddish-brown sweet and spicy Chinese sauce similar to barbecue sauce made from soybeans and peppers. Available in most grocery stores. Also known as Peking sauce.

Hor d'oeuvre
Small appetizers or relishes served as the first course of the meal.

Horseradish
Pungent perennial root vegetable used grated in horseradish sauce and cocktail sauce.

Hotte
Traditional French grape-picking basket worn on the back. Originally wood, but now also found in metal or plastic.

Ice cream soda
A beverage made of carbonated water, a flavored syrup, and one or more scoops of ice cream.

Ice milk
A sorbet to which a small amount of milk has been added. Lighter and icier than ice cream.

Infuse
To steep in liquid without boiling to extract flavor or color, as when herbs or spices are added to olive oil.

Infusion
Liquid derived from the process of infusing.

Italian seasoning
A blend of herbs such as basil and oregano, onion, garlic, and dehydrated sweet red peppers.

Jalapeño
A small green chile pepper that is moderately hot, named after Jalapa, the capital of Veracruz.

Jarlsberg cheese
A firm, nutty, light gold Norwegian cow's milk cheese with holes similar to Swiss cheese.

Jasmine rice
A long-grain rice from Thailand that is distinctly aromatic, soft and sticky when cooked.

Jicama
A bulbous, brown root with a crunchy and sweet white interior used in Latin American cooking. Great for crudités platters and salads. Most available from May to November.

Jocoque
A Mexican style of sour cream with equal or less fat content than American sour cream. Flavor ranges from mildly tangy to refreshingly sharp. Some labels describe it as salted buttermilk, or a thin sour cream.

Julienne
A cut of meat, poultry, or vegetables that is 1/8 x 1/8 x 1-1/2 inches long.

Juniper Berries
Dried berries of the evergreen shrub.

Jus
The French term for juice. See also au Jus.

Kalamata olives
Purple-black Greek olives cured in vinegar and sometimes preserved in olive oil. Also known as Calamata olives.

Karo
A brand of light or dark corn syrup.

Kasha
Buckwheat grouts.

Kippered herring
Smoked or dried herring.

Kitchen Bouquet
A brand of bottled sauce used to enhance flavor and color.

Kosher
Meeting Hebrew religious laws, including, for meat, being sold within 48 hours after being butchered. Also a general term for the style of Jewish cuisine that meets the specific religious laws.

Kumquat
A small, oval, golden-orange citrus fruit.

Ladyfingers
Small sponge cakes, about three and one-half inches long, used primarily for making Charlottes. They can be formed with a pastry bag with a plain tip, in a ladyfinger pan, or with two spoons.

Lait
The French term for milk.

Langouste
The French term for crawfish.

Lard
A cooking fat heat-rendered from pork and sometimes fuurther modified by bleaching, hydrogenation, addition of emulsifiers and antioxidants.

Larding
The process of inserting lardons, or julienned strips of salt pork, into meat with a special needle to add flavor and moisture.

Lardons
See Larding.

Leek
An onion-like plant with a small bulb and thick stalk, used as an aromatic seasoning or vegetable.

Legumes
The family of beans, peas, and lentils.

Lemon curd
A cooked mixture of lemon juice, zest, sugar, butter, and egg yolks. Used as a rich, tart spreading cream or filling. Many variations exist using other citrus fruits.

Lemon pepper
A blend of black pepper and dehydrated lemon. Used in salads, and on broiled meats, poultry, and seafood.

Lemongrass
An aromatic grass with a thick white lemon-flavored inner core used to flavor Asian dishes.

Lentil
A brown or yellow flat legume about the size of a pea used for soups, stews, and garnishes.

Liaison
A binding agent composed of egg yolks and cream, used for thickening soups and sauces.

Lily buds
Nutritious and sweet dried day lily buds that are often used in Chinese cuisine. Also called tiger lily bids or golden needles.

Lipids
A general term used for cellular waxes, fats and fat-like substances composed of one or more fatty acids. Basic building block of glycolipids (carbohydrates), lipoproteins (proteins) phospholipids, and cholesterol.

Lipoprotein
Molecule of protein-coated fat and cholesterol that serves to transport fats (cholesterol and triglycerides) throughout body. Lipoproteins are classified according to size, composition, or density. See also High Density Lipoprotein and Low Density Lipoprotein.

Low cholesterol
A food item containing less than 20 mg. cholesterol per 50 gram serving.

Low Density Lipoprotein (LDL)
Molecules consisting of a large amount of cholesterol within a thin protein covering that supply cells with needed cholesterol. Also responsible for depositing cholesterol on artery walls, resulting in arteriosclerosis. High levels of LDL are thus associated with an increased risk of coronary heart disease. See also Lipoprotein.

Low-fat cocoa
Cocoa powder containing less than ten percent cocoa butter.

Lyonnaise potatoes
Potatoes sliced and sautéed with onions.

Macadamia nut
A high fat white nut with a coconut-like flavor. In Asia, it is used in savory soups and stews. In the US, it is used mostly in sweets. Also known as the Queensland.

Mace
The covering of the inner shell that holds nutmeg. Used whole in pickling or ground in baked goods.

Macerate
To soak a fruit in liquor or wine, which softens and flavors the fruit, while also flavoring the liquor or wine.

Mache
Small, rounded dark green leaves for salads or garnishes. Best bought right before preparation. Also known as lamb's lettuce, corn salad, and field salad.

Mâitre d'Hôtel
The head of the catering department; the host.

Malted milk powder
A mixture of cow's milk and extracts of malted barley and wheat.

Malted milkshake
A milkshake to which malted milk powder is added.

Manhattan clam chowder
A soup made with quahog clams, tomatoes, onions, celery, and potatoes.

Maraschino
A type of sweetened cherry or an Italian cherry cordial.

Marinade
A liquid, dry rub, or a paste to add flavor and/or tenderize food. Herbs, onion and garlic are typically used for flavoring, while acidic ingredients such as lemon, wine, vinegar and yogurt are used for tenderizing.

Marinate
To let food stand in a marinade before cooking.

Marjoram leaves
A savory herb of the mint family, also called oregano. Used in poultry stuffings, sausage, stews, sauces, soups, veal dishes, meat dishes, potato dishes, and most Italian sauces.

Marsala
Semi-dry, pale golden Italian wine from Sicily.

Marzipan
A thick almond paste mainly used in cakes and pastries of the European tradition. May also be colored and sculpted into individual sweetmeats or garnishes.

Masa harina
A fine pale corn flour made by cooking dried corn kernels with calcium oxide, or limes, to release the skins, then removing the skins and grinding the remaining kernels. Used mainly for tortillas and tamales.

Mascarpone Cheese
An Italian cream cheese said to have originated in Lombardy in the 16th century. The name comes from the Spanish mas que bono (better than good). It has a soft and buttery consistency resembling stiffly whipped cream. Goes well as well with savory dishes as with fruit and desserts. It is found in most supermarkets and Italian grocery stores.

Medium-fat Cocoa
Cocoa powder containing between ten and twenty-two percent cocoa butter.