G
Galangal
[Cutting Terms] 
- A root spice related to ginger, which has a musky flavor reminiscent of saffron. It is found dried whole or in slices, and also in powder.
Galantine
[Cutting Terms]
- [French] A paté-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal. Additional strips of meat, blanched vegetables, and truffles are also layered with the forcemeat. This is then wrapped or tied and poached in broth. Galantine are always served cold with their aspic, whereas ballottines may be hot or cold. These terms are often used interchangeably.
Galette
[Cutting Terms]
- [French] pancake; usually sweet, made of batters, doughs, or potatoes. Brioche-type dough or puff pastry are often used. Small short butter cookies were once also called galettes. The term has now been stretched to include preparations made of vegetables or fish. Different from a croquette, these cakes are not breaded.
Gallina
[Cutting Terms]
- [Italian and Spanish] chicken; hen; fowl.
Gandules
[Cutting Terms]
- [Spanish] pigeon peas.
Gans
[Cutting Terms]
- [German] goose
Garam Masala
[Cutting Terms]
- An Indian spice mixture with a more complex flavor and aroma than curry. The mixture is always made fresh by the Indian cook, never purchased pre-ground. The mixture may include cumin, fennel, coriander, cardamom, cinnamon, saffron, pepper, chiles, and caraway. Garam Masala is also used as a condiment, being added to a dish at the end of cooking.
Garbanzo beans
[Cutting Terms]
- Also known as ceci or chickpeas. Very popular legume utilized in Mediterranean and Mexican cuisine.
Garbanzo flour
[Cutting Terms]
- Flour ground from dried garbanzo beans. Also called ceci flour. Found in delicatessens, Italian specialty shops, health food stores and some supermarkets.
Garbanzos
[Cutting Terms]
- Chickpeas; originally from Spain; round, beige beans with a nutty flavor.
