Effiler (n.
) – to remove the string from a string bean or
to thinly slice almonds.
Egg wash: A mixture of beaten eggs (whole eggs, yolks,
or whites) and a liquid, usually milk or water, used to
coat baked goods to give them a sheen.
Emince – (French) Cut fine, or sliced thin.
Emincer (n.) – to slice thinly, similar to julienne style,
but not as long.
Emulsify – The process of combining ingredients like
water and oil with a binder. The blended product is an
emulsion. These blended combinations can last from a
few minutes to a few days depending on the
ingredients. Mustard and egg yolks are two common
emulsifiers.
Entree – A single prepared dish served as the main meat
item.
Escabeche (n.) – a dish consisting of fish marinated for
approximately one day in a sauce of olive oil, vinegar,
herbs, vegetables, and spices, and then poached or
fried and allowed to cool.
Escalope – A very thinly sliced food, can be meat, fish,
or vegetables.
Essence: A concentrated flavoring extracted from an
item, usually by infusion or distillation. Includes items
such as vanilla and other extracts, concentrated stocks,
and fumets.
Evaporated Milk – A preserved milk that has much of
the water content removed via evaporation. It is similar
to condensed milk, although not as sweet.
Extrusion/extruding machine: A machine used to shape
pasta. The dough is pushed out through perforated
plates rather than being rolled.Gaelic Steak: Pan
fried steak served with a sauce that is usually made
from butter, cream, mushrooms and whiskey.
Fondue – A sauce of cheese into which cubes of bread
or other bite size foods are dipped. Can also a
chocolate-based sauce into which pieces of fruit are
dipped just before eating.
Fricassee – A stew prepared without first browning of
the meat. Chicken is the most common form of this type
of stew.
Frittata – An open-faced Italian omelet.
Fritter – Food that has been mixed with a batter and
deep fried or sauteed. Fritters may be made with
vegetables, fruit, or sometimes meat or shellfish.
Fruit Pectin – A natural substance found in fruit,
especially citrus fruit, used in jam and jelly making
because it can gel liquids. Pectin is available in powder
or liquid form, sold as Certo®, Sure-Jel®, etc.
Fusilli – Literally means “Twisted Spaghetti”. This long,
spiraled shaped pasta can be topped with any sauce,
broken in half and added to soups, or turned into a
beautiful salad. Fusilli also bakes well in casseroles.
Gaeta Olive: Mild-flavored Italian black olives;
usually dry-salt cured, giving them a wrinkled
appearance, then rubbed with olive oil and packed with
rosemary and other herbs.
Galangal, Galingale Root: A southeast Asian
rhizome with reddish skin, orange or white flesh and a
peppery, gingerlike flavor; used particularly in Thai and
Indonesian cuisines, often as a substitute for ginger.
Galangal: 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: A traditional French dish made from
poultry, meat or fish that is boned and stuffed with a
forcemeat, and often studded with items such as
pistachio nuts, olives and truffles.
Galantine: [French] A pate-like dish made of the
skin of a small animal, most often chicken or duck,
which is stuffed with a forcemeat of this animal.
Galette:[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: [Italian and Spanish] chicken; hen; fowl.
Gallon: An American unit of measurement equal to 128
fl. ounces, 16 cups, 8 pints or 4 quarts.
Ganache: A term used for a very rich chocolate
filling or thick glaze made with chocolate, shortening,
and cream used for filling and frosting.
Gandules: [Spanish] pigeon peas.
Gans: [German] goose
Garam Masala: A mixture of dry-roasted, finely ground,
cumin, coriander, cloves, cinnamon, cardamom, dried
chiles, fennel, mace, black pepper and possibly other
spices. Garam masala is similar to curry powder and is
used widely in Indian cooking.
Garbanzo Bean: See chickpea.
Garbanzo beans: Also known as ceci or
chickpeas. Very popular legume utilized in
Mediterranean and Mexican cuisine.
Garbanzo flour: Flour ground from dried garbanzo
beans. Also called ceci flour. Found in delicatessens,
Italian specialty shops, health food stores and some
supermarkets.
Garbanzos: Chickpeas; originally from Spain; round,
beige beans with a nutty flavor.
Garlic and Red Chili Paste: Very hot Chinese sauce
made of red peppers and garlic. Good condiment for
other Asian cuisines as well. Found in Oriental markets
some finer supermarkets or substitute garlic and
Tabasco.
Garlic chives: Light green in color, long thin stalks with
a small bud on the tip. Find fresh is some Asian markets.
Garlic Powder: Dehydrated garlic that is finely ground
into a powder and used as a seasoning.
Garlic Salt: A blend of salt and garlic powder garlic
powder used as a seasoning.
Garlic, Mexican:Mexican garlic has a dark pink-blue hue
to the husk and is sharper than white garlic; usually
mashed or roasted for Southwestern cooking.
Garlic: A highly aromatic and strongly flavored edible
bulb composed of several sections, called cloves.
Garlic: Known as the stinking rose. A member of the
onion (and thus of the lily) family is available year
round. One of the most important seasonings and a
delicious tasting cooked vegetable.
Garnacha: [Spanish] round antojito of tortilla
dough; tartlets of fried masa filled with black bean
paste and ground beef, covered with tomato sauce, and
sprinkled with cheese; usually served as an appetizer.
Garni: Garnished.
Garnish (food industry term): A decoration on salads,
such as sprigs of watercress, lettuce or other colorful
items
Garnish: To present dishes with visual and flavor
enhancement using additional edible elements.
Common are herbs like parsley springs and fruit like thin
slices of lemons
Garnish: You can garnish for appearance, flavor,
or both. A sprig of parsley next to a saut ed chicken
breast does little. A small handful of parsley sprinkled
over the same meat adds great flavor and lends color
contrast.
Garnitures: Garnishes
Gaspacho, Gazpacho: Cold Spanish vegetable soup
made with meat broth, crushed fresh tomatoes, and
diced raw vegetables like onions, cucumbers, and
peppers.
Gastronomy: The art and science of fine dining, fine
food and drink.
