G
Game
Game is the term used to describe wild animals that are deemed suitable for human consumption. Large game meat is venison, which, though commonly thought of as deer, is a term that broadly includes the meat from elk, moose, reindeer, caribou and antelope. Buffalo and wild boar are also considered large game. Small game is usually rabbit and hare. Game birds include pheasant, grouse, partridge, pidgeon and quail. When eating game, diners should be aware of lead shot that can often be found in the meat left from when the animal was killed.
Garnish
A garnish is an edible component that is usually added to a finished dish for decorative purposes. Garnishes should be visually appealing and complement the flavour of the dish. Examples include a sprinkling of herbs, croutons in soup or exotic carved vegetables.
Gentle heat
A low or gentle heat involves restricting heat, so that a limited or small amount of heat is exposed to food whilst cooking. Using a low heat can help create states such as simmering when cooking liquids.
Giblets
The term giblets usually refers to the heart, gizzard, neck and liver of domesticated fowl and game birds. All these parts (except the liver) are used for flavouring stocks and soups. The liver is usually considered a delicacy (as in the case of ducks and geese) and is cooked separately.
Glaze
Glazing involves coating food with a thin liquid, which can be sweet or savoury, to give a smooth shiny effect to the surface of food once it has set. Examples include a savoury glaze made from reduced meat stock or a sweet glaze from melted jelly or chocolate. Often egg wash (egg yolk or egg white mixed with a small amount of water or milk) is used as a glaze to add colour and shine prior to cooking pastry.
Glug
Refers to a 'gulp' of liquid usually when pouring liquid quantities in cooking
Grate
Grating involves reducing a piece of food into smaller particles or thin shreds by rubbing the food downwards against a coarse serrated surface such as a grater. For example cheese can be grated in order to incorporate it effectively to sauces.
Gravy
Gravy is a sauce made from meat juices, usually combined with a liquid stock, broth, wine or milk and thickened with flour. A gravy may also be the simple juices left in the pan after meat, poultry or fish has been cooked.
Griddling
A griddle is a flat heated plate of metal (usually aluminium, stainless steel or cast iron) that can be used to cook food. In traditional cultures it may be a stone or brick slab or tablet. Placed over an open flame, or on a stove it can be used to cook flatbreads or pancakes or to sear steaks.
Grill
In cooking, grilling refers to the cooking method of either placing food onto a metal grate, griddle or under an oven operated grill. A grill only directly exposes food to heat on one side and therefore food must be turned over when grilling. The term barbecue is often used synonymously with grill.
