Gill

A gill is a unit of measurement where 1 gill = 1/8 qt, 1/4 pt, 1/2 C, 4 oz, 8 T, 24 tsp

Gratin

A way of binding together, or combining, cooked or raw foods (usually vegetables or pasta—baked macaroni and cheese is a gratin) with a liquid such as cream, milk, béchamel sauce, or tomato sauce, in a shallow dish and baking until cooked and set. Typically the gratin is sprinkled with cheese or bread crumbs so a crunchy, savory crust forms on top. A gratin is really the same thing as a casserole, except a gratin is usually baked in a special oval, shallow dish.

Definition from:
Cooking Terms

Glaze

n. A thin, glossy coating for both hot and cold foods. A savory glaze might be a reduced meat stock or ASPIC, whereas a sweet glaze could be anything from melted jelly to a chocolate coating. An EGG WASH brushed on pastry before baking to add color and shine is also called a glaze. glaze v. To coat food with a thin, liquid, sweet or savory mixture that will be smooth and shiny after setting.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Definition from:
Epicurious

Garnish

n. A decorative, edible accompaniment to finished dishes, from appetizers to desserts. Garnishes can be placed under, around or on food, depending on the dish. They vary from simple sprigs of parsley or exotically carved vegetables on plated food, to CROUTONS in soup, to chocolate leaves on top of chocolate mousse. Garnishes should not only be appealing to the eye, but should also echo or complement the flavor of the dish. garnish v. To decorate or accompany a dish with a garnish.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Definition from:
Epicurious

Ganache

[gahn-AHSH]
A rich chocolate icing made of semisweet chocolate and whipping cream that are heated and stirred together until the chocolate has melted. The mixture is cooled until lukewarm and poured over a cake or torte. Ganache soufflé is made from the same base but often includes a tablespoon or so of rum or cognac. When cooled to room temperature, the mixture is whipped to approximately twice its original volume. Whereas ganache is used to glaze cakes, pastries and tortes, ganache soufflé is generally used to fill them.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Definition from:
Epicurious