Glossary of Food Words

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Garlic foam: Chicken stock, garlic, cream thickened with potato
Gelatine: A thickening product made from boiled beef and sometime from bones. Not suitable for Jewish people.
To glaze: Having a shiny surface or coating.
Glucose: Sweet liquid substitute for sugar used in pastry recipe
Gnocchi: Italian dumplings made from flour, potatoes and eggs with flavouring.
To gratinate: Traditionally any dish that is topped with cheese or combination of bread crumbs and butter, then baked or grilled until brown and crispy.
Gremolata: Gremolata is a mixture of minced garlic, parsley, pine nuts, basil, olive oil and lemon zest generally sprinkled over a dish just before serving.
To grill: To cook above the heat source (traditionally over wood coals) in the open air.

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