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GHIJ

soup
Garnish, glaze, grate, etc.

G

Garnish:

Add decoration to a dish to complete or enhance its presentation.

Glaze:

Brush food with butter, jelly, or icing, to give it a glossy appearance.

Grate

Reduce food into small pieces by rubbing over a grater.

Cook au gratin:

Cook or finishing cooking food topped with cheese or breadcrumbs in the oven so that the surface forms a golden crust.

Grease:

Coat the inside of a cooking dish with grease to prevent food from sticking during cooking.

Grind:

Transform food (e.g., almonds, hazelnuts, or coffee) into very fine particles or powder. Pass meat or poultry through a grinder to cut it in very small pieces.

H

Hang:

Give game a particular taste by letting it age and partially decompose.

Heat:

Expose to or activate a source of heat.

Hollow out:

Dig out the pulp of a raw fruit or vegetable and remove the juice. Ice: Cover a dessert with icing or frosting.

I

Ice:

Cover a dessert with icing or frosting.

Ignite

Light alcohol on fire to flambé a dish.

Incorporate:

Completely integrate an ingredient into a preparation by mixing.

Infuse:

Boil an aromatic substance or place in a hot preparation and allow it steep, so that the liquid absorbs the flavour.

J

Juice:

Extract the juice from a fruit or vegetable.

ABC - DEF < GHIJ > KLMN - OPQR - STUVW

References:

ARCHAMBEAULT, A., CORBEIL, J.-C., La cuisine au fil des mots, Montréal, Les Éditions Québec Amérique inc., 1997.

L’ACADÉMIE CULINAIRE, Pour le plaisir de cuisiner, Montréal, Novem Communications inc., 2005.

LAROUSSE, Le grand Larousse gastronomique, Paris, Les Éditions Larousse, 2007.