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| Garnish |
To add an interesting and completely edible item to a plate to make it look more attractive; or any such edible item. |
| Glaze |
To give food a shiny surface by brushing it with sauce, aspic, icing, or another appariel. For meat, to coat with sauce and then brown in an oven. |
| Gnocchi |
Gnocchi are starchy dumplings that are made in various shapes. There are two basic types of gnocchi: those based on potatoes and those based on flour or cornmeal. |
| Grill |
To cook above the heat source (traditionally over wood coals) in the open air. |
| Grind |
To pass meats or nuts through a grinder or a food processor to reduce to small pieces. |
| Julienne |
To cut into long thin matchstick size strips. |
| Kosher |
From the Hebrew kasher. When talking about food, to prepare it at every stage in strict observance of the Jewish dietary laws. When talking about salt, kosher salt is a coarse salt that does not contain magnesium carbonate. |
| Liqueur |
A spirit flavored with fruit, spices, nuts, herbs, and / or seeds and usually sweetened. |
| Marinade |
A mixture of ingredients used to flavor and moisten foods. May be liquid of dry. Liquid marinades are usually acidic based and dry marinades are usually salt based. |
| Marinate |
To combine foods—usually meat or seafood, and occasionally vegetables—with aromatic ingredients in order to flavor the food. |
| Melt |
To liquefy a fat or a gel by heating it. |
| Mince |
To chop very fine. |
| Mix |
To combine ingredients by hand or with a mixer with the goal of blending them well and uniformly together. |
| Pan gravy |
A sauce made by deglazing pan drippings from a roast and combining them with a roux or other starch and additional stock. |
| Parboil |
To cook partially in boiling water. |
| Parchment paper |
Heat-resistant paper used in baking to line pans. It does not need to be buttered or greased, and it keeps rich cookies from losing their shape and from sticking to the pan. |
| Paring knife |
A short knife used for paring and trimming fruits and vegetables. Its blade is usually 2 to 4 inches long. |
| Poach |
To cook completely submerged in barely simmering liquid. |
| Puree |
To work or strain foods until they are completely smooth. |
| Ramekin |
A small, ovenproof dish, usually ceramic. |
