Glossary of Catering Terms - G
Galette | French term referring to a small round cake |
Galliano | An Italian liqueur made from herbs and flowers. Noted for it's bright yellow color |
Garde Manger | A French term referring to the pantry area of a kitchen. It is also used as when referring to chefs that make cold items |
Garnish | A decorative, item that accentuates any dish. This should be an edible item and should reflect the flavors in the dish |
Gastrique | A sauce making method that involves using caramelized sugars, vinegar to break down fruits |
Gastronomy | The art or science of all aspects of fine dining |
General Session | Sessions that all participants in a convention or meeting attend. |
Genny | Slang term referring to an electric generator |
Ghee | East Indian term referring to clarified butter that has a golden color and a slightly nutty flavor |
Gibson | An alcoholic beverage that is the same as a martini with an onion in place of the olive as garnish |
Ginger Ale | A soda soft drink made from ginger root. Can be made from 7-Up with a splash of cola in a pinch |
Gluten | A protein, found primarily in flours and used as a thickening agent |
Goose Neck | Slang term for gravy boat |
Gooseliver | |
Grand Marnier | A cognac based liqueur flavored with Haitian bitter oranges |
Gravlax | Swedish salmon dish is cured with sugar and dill |
Gravy | A sauce made from meat juices typically combined with flour |
Grenadine | A flavored syrup made from pomegranates and used in many cocktails such as a Shirley Temple |