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A Dictionary of Food

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frischgemachte

frischgemachte Germany Freshly cooked, cooked to order

Frischkäse Fresh cheese; refers to products such as quark and cream cheese which are not left to mature. Also called Frisch

frisée France Endive (NOTE: Literally ‘curly’.) frise kaas Netherlands Soft cheese

frit(e) France Fried

fritella Italy A thick, yeast-raised flour and water batter mixed with chopped vegetables, etc. and deep-fried

frites France Potato chips, chips, usually cut thinner than the UK version

friteuse England, France Chip pan, deepfryer

fritieren Germany To deep-fry frito Spain Fried

frito de cordero Spain A lamb stew made with cubed lamb, onions, bay, paprika, white wine and hot chilli pepper, thickened with machado

frito de verduras Spain Pisto

fritole di lino Italy A choux pastry, teaspoonfuls of which are fried in a 2 cm depth of olive oil until the expanding ball turns itself over to complete browning taking about 2 minutes in all. When cooled filled with any thickened cream mixture and served warm.

frittata Italy An omelette made in the same way as a Spanish tortilla but incorporating a variety of ingredients such as cheese, prosciutto, precooked vegetables and pasta shapes

frittatine Italy Pancakes frittella Italy Fritter, pancake

frittelli di Venezia Italy Balls of yeast-raised flour dough, flavoured with white wine, grated lemon zest and raisins soaked in wine, deep-fried in oil, drained and dusted with icing sugar

fritter The general name for a portion of sweet or savoury food coated with batter and deepfried

fritter batter A thick coating batter made from a smooth mixture of flour, oil and warm water into which stiffly beaten egg whites are blended. Alternatively yeast and sugar may be used to raise the batter.

fritto Italy Fried

fritto composto Italy A mixture of fried croquettes each made from a different meat fritto misto Italy Various items of boned meat and poultry, offal and vegetables, panéed or

coated in batter and deep-fried

fritto misto di mare Italy As fritto misto, but with fish or shellfish. Served with lemon wedges.

frittura Italy Fried food fritura Spain Fried food

friture 1. France The process of frying 2. France Fried food 3. France Deep fat for frying 4. England A large oval pan fitted with a wire basket used for deep-frying. Usually placed on top of the stove.

frituurvet Netherlands Oil or deep fat for frying Friulano Italy A semi-hard scalded-curd cheese from Friuli rather like a young Montasio with a yellow/brown rind enclosing a firm paste containing a few small holes frivolité France Small savouries served at the

beginning of a formal meal or banquet frivolités France Testicles, usually of oxen or

sheep (colloquial) See also animelles frizzes United States Dried sausages made

from coarsely chopped pork and beef flavoured with peppercorns and garlic and filled into hog casings

frizzle, to To fry until very crisp and brown frog One of a group of amphibian animals

most of which are edible. The European edible frog, Rana esculenta, grows to 12 cm long in the body, is green and does not have black marks behind the eyes. It is generally farmed for the back legs only, although it may be stuffed and eaten whole.

frogs’ legs The hind legs of frogs which when fried or stewed resemble chicken. Popular in France and the USA.

froid(e) France Cold

froise An old English word for fritter, still in use when qualified, e.g. apple froise

frokost 1. Norway Breakfast 2. Denmark

Lunch

frollo Italy 1. Short (of pastry) 2. Tender or high (of meat or game)

fromage France Cheese

fromage affiné France Cheese which is fully matured and ripened

fromage à la crème France Cream cheese fromage à la croûte France Welsh rarebit fromage à la pie France A white cheese prepared with full cream milk mixed with herbs (NOTE: Said to resemble the black and

white plumage of the magpie.)

fromage blanc France A very smoothtextured low-fat soft cheese with a fresh clean taste. Made from cows’ milk with medium to low butterfat content, sometimes flavoured. Often served for dessert in place of whipped cream.

fromage de Bruxelles Belgium A low-fat tangy rindless cheese made from pasteurized cows’ milk. Also called brusselkaas, hettekees

232

fromage de monsieur France A soft cows’ milk cheese similar to, but milder than, Camembert

fromage des Pyrénées France A semi-hard ewes’ milk cheese made in cylinders (up to 7 kg). The paste is yellowish with a strong taste and the dry rind is sometimes coloured black. Also called fromage du pays

fromage de tête (de porc) France Brawn (NOTE: Literally ‘head cheese’.)

fromage de trappiste Belgium A semi-soft cheese made from cows’ milk. Similar to

Port-Salut.

fromage d’Italie France A dish made from pigs’ liver

fromage du curé France A strong-smelling cows’ milk cheese from Normandy cast in squares

fromage du pays France Fromage des Pyrénées

fromage fondu France 1. Cheese spread 2. A small skimmed-milk goats’ cheese ripened in grape seeds. See also Tomme au raisin fromage fort France A mixture of overripe dessert cheese mixed with herbs, spices, oil and spirits, sealed in pots and left to mature to the strength required. Very strong-tasting

and piquant.

fromage frais France A soft young cultured cheese with a pleasant fresh flavour, often enriched with cream. Used as a dessert mixed or flavoured with fruit and since it does not curdle when boiled, used as a cream substitute.

fromage glacé France Cheese-shaped ice cream

fromager France To add grated cheese fromaget France Cheesecake

fromez Middle East A mild goats’ milk cheese from Israel

Froschschenkel Germany Frogs’ legs frossen fløde Denmark Frozen whipped

cream, used for decoration

frost, to 1. To give items especially soft fruits and the rims of glasses or coupes a frosty appearance by dipping in lightly whipped egg white then in caster sugar and leaving to dry 2. United States To ice (a cake)

frosting United States American frosting frozen food Particular foods, made-up or

partially made-up dishes which have been frozen to –20°C and which can be stored for a least 6 weeks and generally much longer. It is generally stated that once defrosted, frozen foods cannot be refrozen but there is no justification for this rule providing the period at greater than 0°C is less than an hour. Frozen foods have generally been prepared for use prior to freezing.

fruit cake

frozen yoghurt A dessert similar to ice cream made from a mixture of yoghurt, sugar and flavourings

Frucht Germany Fruit

Frucht des Brotbaumes Germany Breadfruit Fruchteis Germany Fruit ice

Fruchtpastete Germany Fruit pie or tart

Fruchtsalat Germany Fruit salad

fructe coapte le flamă Romania Fruit fritters dusted with icing sugar, sprinkled with spirits or alcohol and flamed at the table

fructose 1. One of the three common monosaccharides found in fruit and with a sweetening power greater than glucose or sucrose (cane or beet sugar). Also called fruit sugar, laevulose, levulose 2. One of the sugars in corn syrup

frugt Denmark Fruit

frugt kage Denmark Fruit pie

Frühlingskäse Austria Cottage cheese mixed with cream, caraway seeds and chopped chives and parsley

Frühlingsuppe Germany Spring vegetable soup based on a meat stock

Frühstück Germany Breakfast

Frühstückkäse Germany A cheese similar to Limburger used as a breakfast cheese

fruit England, France, Netherlands The seedbearing part of any growing plant, but generally restricted to those fruits in which the seeds are unimportant and the flesh or juice sac surrounding the seeds contains, when ripe, a high proportion of sugar plus various esters which give the fruit its distinctive flavour. The natural function of such fruits is to be eaten by animals who as a result disperse the seeds. Some fruit trees and bushes have been bred to have infertile seeds with no or only vestigial seeds.

fruit and almond tartlets Ireland Equal quantities of butter, caster sugar and ground almonds mixed and baked in tartlet moulds at 180°C till straw-coloured. Filled before serving with fruit and whipped cream.

fruit à pain France Breadfruit

fruit batter pudding England A baked pudding mixture from Yorkshire containing pieces of fresh fruit

fruit bread Bread made from a sweetened and possibly egg and butter enriched yeast dough, containing dried vine fruits and sometimes spices, candied peel and citrus zest. Also called fruit loaf

fruit butter See fruit cheese

fruit cake 1. A generic term for cake mixes containing various amounts of dried vine fruits, glacé cherries and chopped candied peel 2. United States Candied fruits, dried

233

fruit chat

vine fruits and nuts, bound together with just sufficient cake mixture to hold the fruit together when baking

fruit chat South Asia A fruit and vegetable salad served on lettuce made from boiled waxy potato, deseeded and peeled cucumber, banana, papaya, mango, pineapple and apple all cubed, and orange segments, sprinkled with chat masala and lemon juice

fruit cheese A solid preserve made by boiling a purée of fruit with sugar to form a mixture which when cooled and set can be sliced like cheese

fruit cocktail A mixture of various diced, possibly parboiled fruits, with cherries and other whole small fruit, in a sugar syrup. Used in desserts, pies, tarts, etc.

fruit crumble United Kingdom A dessert or pudding made from fruit and sugar in an oven proof dish, topped with a crumble mixture, baked in the oven and eaten hot with cream, custard or ice cream. Also called fruit streusel

fruit curd Mixtures of sugar and butter thickened with egg yolks over a double boiler and flavoured with various fruits. The most common is lemon curd.

fruit de la passiflore France Passion fruit

fruit essence An essence extracted from a fruit

fruit-flavoured yoghurt Yoghurt mixed with fruit juice, fruit flavouring or essences, usually sweetened, often coloured and thickened with starch

fruit fritters Largish slices or pieces of raw fruit, coated in fritter batter, deep-fried until golden brown, drained, dusted with icing sugar and eaten hot

fruit jelly 1. A gelatine-set dessert made from sweetened fruit juice or fruit flavoured water, also used in trifles 2. A jam or preserve made from strained and clear fruit juice boiled with sugar and set with fruit pectin if necessary

fruit juice Liquid extracted from raw or cooked fruit used for flavouring, as a starter or appetizer or as a drink

fruit leather United States An early method of preserving fruit by mixing fruit purée with brown sugar or honey, spreading on a baking sheet and drying in a slow oven. It was then cut in strips and dusted with sugar. Also called leather

fruit loaf See fruit bread

fruit pie A pie with a base and top of pastry filled with fruit, sweetened if necessary before baking

fruit pudding United Kingdom Basic steamed pudding mixture with soaked dried vine fruits equal to half the weight of flour added in

fruit salad A mixture of sliced, or whole if small, fresh fruit and presoaked dried fruits in fruit juice or a plain or flavoured sugar syrup, served as a dessert often with cream, custard, yoghurt or crème fraîche

fruits cuits France Stewed fruit

fruits de mer France Seafood, i.e. shellfish, crustaceans, etc. but excluding oysters (NOTE: Literally ‘fruits of the sea’.)

fruits glacés France Candied fruit

fruit snow Lightly sweetened fruit purée combined with egg whites which have been beaten with icing sugar

fruit soup Central Europe, Scandinavia A popular soup made from sweetened stewed fruit thickened with fécule, arrowroot, corn flour or fine semolina and flavoured with wine, lemon juice or vanilla

fruit sponge pudding A baked pudding rather like a fruit crumble but with a topping of Victoria sponge mixture

fruits rafraîchis France Fruit salad

fruit streusel United States Fruit crumble fruit sugar See fructose

fruit syrup Fruit flavoured sugar syrup made from fruit juices and water, used for flavouring and as a drink base

fruit turnover As apple turnover, but with various fruits

fruit yoghurt Yoghurt to which has been added a sterilized mixture of suitably sized fruit pieces in a sugar syrup

frukost Sweden Breakfast

frukt Norway, Russia, Sweden Fruit frukti Russia See frukt

frukt-kräm Sweden Puréed fruit fruktpai Norway Fruit pie fruktpaj Sweden Fruit pie frullato Italy Whisked or whipped frumento Italy Wheat

frumenty United Kingdom A medieval pudding made from frumenty wheat boiled with milk and presoftened dried vine fruits, thickened if necessary with flour, sweetened and spiced with cinnamon, allspice or nutmeg. Traditionally eaten at Christmas, Easter and in Lent. Served with butter, cream or rum. Also called furmenty, fumenty, thrumenty

frumenty wheat Hulled or pearled wheat, soaked in excess water and a pinch of salt for 24 hours, excess water poured off and the remaining softened wheat stirred over heat until it boils, cooled and used to make frumenty. Also called cree’d wheat

234

frushie Scotland Brittle or crumbly fruta Portugal, Spain Fruit

fruta azucarada Spain Candied fruit fruta del arbol del pan Spain Breadfruit

frutas del mar Spain Shellfish and edible crustaceans, etc.

frutas doces Portugal Sugar plums, i.e. plums preserved by soaking in sugar syrup then draining

frutta Italy Fruit

frutta candita Italy Candied fruit frutti di mare Italy Shellfish

frutto dell’albero del pane Italy Breadfruit fry The collective noun for the pair of testicles of a lamb or calf (thus lamb’s fry), skinned then fried, braised or stewed. Sometimes

used of other offal.

fry, to To cook food in hot fat or oil at temperatures which seal the surface rapidly. May be in shallow or deep fat or oil.

fryer 1. United States A young chicken suitable for frying 2. The pan used for deepfrying

frying basket See chip basket

frying batter. A batter of flour and water (4:5), plus salt and/or oil and/or whole egg or stiffly beaten egg white (4 eggs per kg of flour) frying pan A shallow circular pan with outwardly sloping sides, a heavy base and a

long handle. Used for shallow frying. fry kettle United States Deep-fryer

fry-up England An informal dish of fried assorted fresh or, more generally, leftover food

fu Japan Wheat gluten

fuarag Scotland Soured cream and toasted medium oatmeal (5:1) are mixed with sugar to taste and left for several hours to thicken. Often eaten spread on oatcakes or with stewed fruit.

fudge A confection of butter, sugar and milk which forms a soft sweet pasty mixture, used as a filling for tarts or as a sweet or candy on its own or enrobed in chocolate

fudge cake United States A rich, moist chocolate cake which has a fudge-like texture. Also called American fudge cake

fudge frosting United States A thick fudgelike icing usually containing chocolate or cocoa powder

fudge tart England A Gloucestershire tart made by pouring molten hot fudge into a blind baked pastry case where it solidifies

fuet Catalonia A long, dry-cured sausage

fufu West Africa A purée of yams, sweet potatoes or plantains served as the carbohydrate source with stews

functional foods

fugath South Asia A style of cooking in which vegetables are fried with onions and spices

fugu Japan The puffer fish, Fugu rubripes, whose liver and blood contain a deadly nerve poison. The flesh is used in sashimi and this contains just enough of the poison to give a tingling sensation in the lips. Only licensed chefs may prepare the fish. Several deaths occur yearly in Japan from consuming incorrectly prepared fugu.

fu jook pin China Bean curd sticks fuki Japan Coltsfoot stalks

Fukien cooking The cooking of the eastern coast province of China between Shanghai and Canton. It includes delicate soups, sucking pig, seafood, egg rolls and makes extensive use of soya sauce.

fukusa-zushi Japan A sushi rolled in a thin pancake. See also chakin-zushi

ful Egypt Brown beans. Also called ful medames

full-cream milk Pasteurized unskimmed milk with a minimum 3% butterfat content (average 3.8%). Also called whole milk, silver top

full-fat soft cheese A soft white cheese with a butterfat content between 20 and 45% made from cows’ milk. Used for dessert or cooking.

Füllung Germany Stuffing

ful medames Egypt 1. A brown dried bean similar to a broad bean. Also called ful 2. A dish of ful medames which have been soaked and drained then casseroled for 4 to 7 hours to soften, cooking liquor discarded and the beans dressed with lemon juice, olive oil, crushed garlic and seasoning without breaking them up then garnished with chopped hard-boiled eggs and parsley. Also called el ful, foule medames

ful nabed Egypt Broad beans fumaric acid See E297 fumé(e) France Smoked fumenty See frumenty

fumer France To smoke

fumet France 1. Aroma 2. A concentrated fish or mushroom stock used for flavouring. Made by boiling the stock with additional fish or mushrooms and aromatic vegetables, straining off the liquid and reducing it to a syrupy consistency.

fumetto Italy Fumet, concentrated stock funchi Caribbean A pudding from the Dutch

West Indies made from cornmeal or corn flour. Also called fungee

functional foods Foods containing additional components which provide specific medical or physiological benefits over and above

235

funge

those provided by the naturally occurring nutrients, including the more traditional supplemented foods such as bread, breakfast cereals etc. as well as those with a more ostensibly medicinal purpose, e.g. Benecol, Yakult, etc. Also called nutraceuticals, pharma foods. See also probiotics

funge Central Africa A fufu-like staple porridge from Angola made with maize meal or cassava meal

fungee Caribbean Funchi funghi Italy Mushrooms, fungi

funghi porcini Italy Ceps. See also porcini

fungi The plural of fungus. Varieties of fungi include: blewit, boletus, cep, chanterelle, chestnut mushroom, common mushroom, field mushroom, girolle, honey fungus, horn of plenty, horse mushroom, Jew’s ear, matsutake, morel, orange peel fungus, oyster mushroom, parasol mushroom, pine mushroom, puffball, shiitake, truffle and wood ear.

fungo Italy Mushroom

fun gor China Ground pork and shrimp mixed with chopped chives or spring onions and light soya sauce. Made into small turnovers with wheat starch dough circles and steamed for 12 to 15 minutes.

fungus The name given in cookery to the fruiting body of a fungus which arises from the long branching thread-like strands of mycelium which grow on decaying organic matter and is usually the only visible part of the fungus. The fruiting bodies grow extremely rapidly and carry the spores by which the fungi are dispersed. They grow in the wild or are cultivated and are generally eaten before they mature. They do not require sunlight to grow and are most colours except green. (NOTE: The plural is fungi.)

funkaso West Africa Nigerian pancakes made from a well-mixed batter of millet flour and water with a little sugar and salt which has been allowed to stand for at least 4 hours

funnel cake United States A cake made by running batter through a funnel into hot fat in a spiral pattern. When cooked it is served with sugar or maple syrup. Introduced by Dutch immigrants to Pennsylvania. See also furtaies

furi-jio Japan Hand-sprinkled salt used for salting vegetables, meats and fish. The food is laid on a salt-sprinkled board and sprinkled with salt from above. It is usually left about 40 to 60 minutes then rinsed and dried.

furmenty See frumenty

furtaies Italy A fried pastry dessert from the Dolomite region made from a batter of milk, flour, salt, egg yolks beaten with grappa into which is folded stiffly whipped egg whites. The batter is dribbled through a funnel into hot butter to make a spiral, fried on both sides and sugared.

fu ru China Bean curd cheese furutsujusu Japan Fruit juice

fusilli Italy Pasta made into the shape of a corkscrew, hence the alternative name archimede (from Archimedes’ screw pump). Also called rotelle, tortiglione, tortiglioni, archimede

fuso Italy 1. Melted or clarified. Used of butter. 2. Processed. Used of cheese.

futari West Africa Equal quantities of squash and yam simmered in coconut milk with fried onion, seasoned and flavoured with ground cloves and cinnamon

futomaki Japan Big roll, an assortment of items surounded by rice and wrapped in nori fuzzy melon A Chinese vegetable like a dumbbell-shaped courgette, but covered with a fine down which grows on a vine, Benincasa hispida. It is used in its immature state as a vegetable and must be peeled before use. Steamed, stir-fried or added to soup. The mature version is known as Chinese vegetable marrow. Also called hairy

melon, summer melon, hairy brinjal fyldt Denmark 1. Filled 2. Stuffed fyll Norway Stuffing

fyllda svamphattar Sweden A dish served at smörgåsbord consisting of parboiled mushroom caps marinated in French dressing and filled with a mixture of cleaned sardines, grated onion, hard-boiled egg yolk. Worcestershire sauce and mayonnaise.

Fynbo Denmark A semi-hard scalded-curd cows’ milk cheese similar to Samsø from the island of Fyn. It has a lactic starter and the paste is smooth and creamy with a few large holes. The brown dry rind is usually waxed.

fytt kålhode Norway Stuffed cabbage

236

GHIJKLMN

ga Vietnam Chicken: the preceding word indicates which part of the chicken

gaai laan China Chinese kale gaau sun China Wild rice shoots

Gabelfrühstück Germany Fork breakfast, i.e. a substantial breakfast similar to an English breakfast or brunch

gabi Philippines Taro gacha Spain A soft pudding

gad Middle East A cows’ milk cheese similar, to the Danish Danbo, with fairly large holes

gädda Sweden Pike

gado gado Indonesia A salad made from a mixture of bean sprouts and shredded or julienned vegetables, steamed until al dente, dressed with a thick spicy sauce based on onions, garlic, dry-roasted trassi, brown sugar, tamarind juice, peanut butter, coconut milk, ground cumin, dark soya sauce and ground lemon grass processed together, the whole garnished with chopped hard-boiled eggs

gaelic See Galic

gaeng Thailand Indicates liquid in a dish, therefore used as a prefix for stews, soups, etc. Also called kaeng, keng

gaeng dang Thailand Red curry paste gaeng jued Thailand Clear soup

gaeng kaee Thailand A thick, slightly sweet- and-sour, shrimp soup flavoured with turmeric, citrus (peel, lemon grass or leaves) and a variety of aromatic spices. Sometimes meat or chicken are substituted for shrimps.

gaeng khiao wann Thailand Curry

gaeng mussaman Thailand A heavily spiced beef curry with coconut and peanuts said to have been introduced by Muslim civil servants from British India. Also called

Muslim curry, musaman curry

gaffel Denmark, Norway, Sweden Fork gaffelbitar Sweden Small pieces of herring gafgeer Central Asia A slotted or pierced

serving spoon from Afghanistan

gage A group of smaller plums, Prunus domestica or P. insititia, noted for their sweet flavour and pleasant smell. The two common varieties are the greengage and the golden mirabelle.

Gagel Germany Bog myrtle gai Thailand Chicken

gai choy Chinese mustard cabbage

gai hoot China Steamed coagulated chicken blood used in soups and stews

gai larn China Chinese kale gai larn tau China Kohlrabi

gaimer Middle East A type of clotted cream made from buffalo milk in Iraq

Gaisburger Marsch Germany A beef and vegetable broth made from cubed chuck steak (1:4 on water) and pieces of marrow bone simmered with a bouquet garni and onion clouté for 2 hours; skimmed; bouquet garni, marrow bone and onion clouté removed; marrow from bone added back and simmered with diced root vegetables and leeks for 30 minutes; garnished with small Spätzle dumplings

Gaiskali Germany A soft goats’ milk cheese gai ts’ai China Chinese mustard cabbage gai yau China Chicken fat

gajar South Asia Carrot

gaji jijim Korea Thin slices of roast beef sandwiched between fried aubergine slices. Served with a mixture of soya sauce and vinegar.

gajjar South Asia Carrot

gajjar halwa South Asia A sweetmeat made from dried milk, carrots and spices rather like fudge. Also called gajjar ka halva

gajjar ka halva See gajjar halwa gajus Malaysia Cashew nut

gal Abbreviation for gallon

galactose One of the common monosaccharides which in combination with glucose forms lactose, the sugar in milk. It is

237

galaktoboureko

this monosaccharide liberated in the body which is responsible for lactose intolerance. galaktoboureko Greece A traditional dessert made from an egg custard set in filo pastry.

Also called galatoboureko galamb Hungary Pigeon

galangal The roots of plants of the ginger family respectively greater galangal, lesser galangal and kempferia galangal. Greater galangal has a flavour like a mixture of ginger and pepper with a sour overtone, lesser galangal is more pungent with a hint of cardamom and eucalyptus, whilst kempferia galangal has a stronger taste and is the variety found dried and sliced in the West.

galani Italy A Venetian snack of crisp, waferthin, deep-fried strips of pastry, dusted with icing sugar. Also called cenci, frappe

galantina 1. Italy Galantine (of meat) 2.

Portugal Aspic

galantine England, France Boned white meat, possibly stuffed and rolled, cooked and pressed into a symmetrical shape and glazed with aspic

galapong Philippines A dough made with ground rice and left standing overnight to partially ferment. Used for making sweet snacks.

galatoboureko See galaktoboureko galego lime West Indian lime galera Spain Mantis shrimp

galette France 1. A round flat sweet or savoury cake or biscuit made from a variety of foods, e.g. puff pastry, shortbread, batter, almond paste, potatoes, etc. 2. A buckwheat or brown flour pancake very popular in Brittany as a lunch dish with a sweet or savoury filling

galette de la chaise-dieu France A sweetish goats’ milk cheese from the Auvergne

galette des Rois France A galette made from puff pastry for the twelfth night after Christmas. A single bean is baked in the galette which brings luck to the person finding it.

Galia melon A variety of musk melon with green flesh and a green to yellow skin. It is sweet, juicy and fragrant.

Galic Scotland A rich full cream soft cows’ milk cheese. It is flavoured with the chopped leaves of wild garlic (ransons) and covered with rolled oats and chopped nuts. Also called gaelic

Galician cabbage Portuguese cabbage

gali foto Africa Cooked cassava flour served with fried lobster or shrimp and a sauce of fried onions, tomatoes, eggs, spices and corned beef

galil Middle East A blue-veined ewes’ milk cheese from Israel, similar to Roquefort

galingale 1. Tiger nut 2. The original European name for greater galangal, once considered to be an aphrodisiac

galinha Portugal Chicken

galinha á Zambeziana South Africa A dish of chicken cooked in a lime juice, garlic and piri-piri sauce, from Mozambique

galinha recheada Portugal Chicken stuffed with eggs and olives

galinha salteada Portugal Sautéed chicken

galinhola Portugal 1. Woodcock 2. Moorhen

Galium odoratum Botanical name Sweet woodruff

Galium verum Botanical name Lady’s bedstraw

gallates Esters of gallic acid used as antioxidants in oils, fats and essential oils only. Those available are propyl gallate, E310, octyl gallate, E311 and dodecyl gallate, E312.

gallera, in Italy Wrapped in a beef and/or ham slice

Gallert Germany 1. Gelatine 2. Jelly galleta Spain Biscuit

galletta Italy 1. Wafer 2. Biscuit 3. Hard tack 4. Ship’s biscuit

galletto Italy Cockerel, young cock chicken gallina Italy, Spain Hen

gallinaccio Italy 1. Turkey, turkey cock 2. Chanterelle, the fungus

gallinaceous The generic description of an order of heavy-bodied ground-living birds Galliformes which include the domestic fowl, turkey, pheasant and grouse

gallina de Guinea Spain Guinea fowl gallina di faraona Italy Guinea fowl

gallina pepitoria Spain Fried chicken served with a sauce of pounded garlic, almonds and hard-boiled egg yolks

gallinella Italy 1. Hen 2. Boiling fowl 3. Woodcock

gallinella d’acqua Italy Moorhen

gallineta 1. Spain Bluemouth, the fish 2.

South America Guinea fowl

gallino rennet A type of rennet extracted from the gizzard lining of chickens or turkeys which produces a delicate curd

gallo Italy Cock, rooster, male chicken gallo cedrone Italy Grouse

gallo di bosque Italy Grouse

gallon 1. United Kingdom The old imperial liquid measure still found in recipes. 1 imperial gallon equals 4.54 litre, 160 fluid oz, 8 pints or 32 gills. 2. United States The liquid measure still in use in the USA. 1 US gallon

238

equals 3.78 litres. (NOTE: Both are abbreviated gal.)

galupe Italy Grey mullet

galuptzes A Jewish speciality consisting of blanched cabbage leaves wrapped around a filling of meat and rice. See also holishkes

Galway oyster festival Ireland An annual festival in celebration of the oyster held annually at the end of September in this attractive Irish town

gamat Philippines Nori

gamba France, Spain A large Mediterranean prawn, especially the crevette rose du large gambas a la plancha Spain Grilled prawns

gamberello Italy Common prawn gamberetti Italy Small shrimps gamberetti di mare Italy Prawns gamberettino Italy Shrimp gamberetto grigio Italy Brown shrimp gambero Italy Crayfish

gambero di acqua dolce Italy Freshwater crayfish

gambero di mare Italy Lobster

gambero imperiale Italy A Mediterranean king prawn. See also caramote

gambero rosa Italy A large Mediterranean prawn, crevette rose du large

gambero rosso Italy A large king prawn, crevette rouge

gambes a la planxa Catalonia Prawns cooked on the griddle

gambrel The hock of an animal

game Wild birds and animals hunted for food, generally only in season at certain times of the year. Some animals and birds such as quail, rabbit and deer, which are now reared for the table in captivity, are still classed as game. The flavour of true game is supposed to be related to the intermittence of its food and its more stressful life than a domestic animal or bird. See under individual types: boar, capercaillie, deer, duck, goose, grouse, partridge, pheasant, wood pigeon, ptarmigan, quail, rabbit, snipe, teal, widgeon and woodcock.

game chips See crisps

gamecock The male of the wild fowl game farce Farce de gibier

game fish Fish which are caught by rod or line for sport as well as for food, e.g. wild salmon, trout, shark, etc.

game herbs The principal herbs used with game are basil, bay, juniper, lovage, marjoram, rosemary, sage, savory and thyme game pie United Kingdom A traditional raised pie with a pastry top made with hot water pastry and filled with pieces of boned game, rump steak, lean ham, pork sausage meat

Gamonedo

and seasonings, baked in a hinged oval mould and filled when cool with aspic jelly game pie mould An oval metal mould consisting of two side pieces and a base which all clip together, often fluted. Used for

raised game and pork pies.

game pudding United Kingdom The cooked flesh of game pounded with liver of the same animal together with bread and game stock or mashed potatoes and butter and packed into suitable casings

game sausage Trimmed flesh of game minced with lean ham, then processed with butter, seasoning, sweet red peppers and mace and packed into suitable casings

game stock As for brown beef stock but substituting game bones for beef bones. Also called fond de gibier

gamey Used to describe the smell and flavour of meat and game which has been hung. In meat such a smell would indicate that it had hung too long. In game this is the smell and flavour required to indicate that the meat has been sufficiently tenderized.

gamma-linoleic acid A fatty acid obtained from the seeds of the evening primrose, used as a medicine

Gammelost Norway A soft, cooked-curd, blue-veined cheese made from unpasteurized skimmed cows’ milk. The natural Streptococcus lactis acts as a starter and the curd is inoculated with Penicillium roquefortii and ripened for 4 weeks at high humidity to give the blue veining and a heavy growth on the rind which give it its strong flavour.

gammiris Sri Lanka Peppercorn

gammon The name given to a whole hind leg cut from a side of bacon after curing. It has a lighter cure than ham and is either used as bacon or cut into thick (1 cm) gammon rashers or steaks.

gammon corner A large triangular joint of meat cut from a boned gammon

gammon hock The knuckle (foot) end of gammon containing more sinews and connective tissue than usual. Suitable for boiling, stewing and braising. The meat is often used in pies. Also called gammon knuckle

gammon knuckle See gammon hock gammon slipper A triangular piece of lean

meat cut from a gammon. It is smaller than a gammon corner and is used for boiling.

gammon steak A thick slice of bacon cut from across a boned gammon

Gamonedo Spain A strong, smoked, blueveined cheese made in Asturia from a mixture of cows’, goats’ and ewes’ milk and

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ganache

similar to Cabrales. After smoking, it is wrapped in fern leaves and matured for 2 months.

ganache France A chocolate-flavoured cream mixture used as a filling or topping for cakes pastries, etc., made from cream and melted chocolate with flavourings and sometimes butter. The quality depends on the quality of the chocolate.

gan bian siji dou China Stir-fried sliced French beans

gander The male goose gandhmul South Asia Zedoary gan dia fen China Corn flour

gandules Caribbean Pigeon peas, from Puerto Rico

ganmodoki Japan Fried patties of bean curd mixed with vegetables and spices

gans Netherlands Goose Gans Germany Goose

Gänschen Germany Gosling Gänsebraten Germany Roast goose

Gänsebrust Germany Breast of goose

Gänseleberpastete Germany Goose live pâté, pâté de foie gras

Gänseleberwurst Germany A fine goose liver

Kochwurst

Gänseweisssauer Germany Goose cut into small pieces, simmered in water with vinegar, seasoning and herbs until tender, reserved, cooled and served covered with the strained and clarified cooking liquor cooled over ice until viscous but not set. Extra gelatine added if necessary.

ganso Portugal, Spain Goose ganth gobhi South Asia Kohlrabi gan zi China Orange

gao Vietnam Uncooked rice

Gaperon See Gapron

Gapron A dome-shaped low-fat, soft and supple cheese made in the Auvergne from skimmed cows’ milk or buttermilk and flavoured with garlic. Also called Gaperon

gar See garfish garam Indonesia Salt

garam masala South Asia A blend of ground spices with many variants meant either to be sprinkled on food just before it is served, to be added towards the end of cooking, or to be used to form an aromatic crust on foods which are bland and simple. Typically it will contain black pepper, black cumin, cinnamon, cloves, mace, cardamom, coriander seed and bay leaf, all dry-fried or roasted then dried and ground. Blends include: Moghul masala, Gujarati masala, Kashmiri masala, parsi dhansak masala, chat masala, char masala and green masala.

garbanzo Spain Chick pea garbanzo pea Chick pea

garbure France A thick vegetable soup from Béarn containing beans, garlic, herbs, seasoning, preserved meats (duck, goose, turkey or ham), and sometimes chestnuts. Served over slices of bread.

Garcinia indica Botanical name Kokum Garcinia mangostana Botanical name

Mangosteen

garde manger England, France The larder area of a kitchen used for preparing cold buffets, canapés, hors d’oeuvre and the like and for preparing meat, fish and shellfish ready for cooking by others

garden cress See cress garden egg Aubergine garden orach Orach garden pea See pea garden rue See rue garden thyme See thyme

Gardinia schomburgiana Botanical name

Madun (2)

gardon France Roach, the freshwater fish garfish A long (up to 60 cm) slender seawater

fish, Belone belone, with green bones and a firm flesh, greeny-blue in colour with a silver underside and found on most European coasts. Usually skinned before cooking. Also called gar, garpike, longnose

garganelli Italy Home-made macaroni

garhi yakhni South Asia A highly reduced meat stock similar to glace de viande. See also yakhni

gari 1. A coarse flour or meal rather like coarse semolina made from dried cassava. Used as a source of carbohydrate. An instant form is made by moistening, fermenting, drying and then dry-frying the ground cassava. Also called garri 2. Japan Waferthin slices of pickled ginger. See also benishoga

garibaldi A soft, thin, rectangular biscuit consisting of a layer of minced currants between two layers of soft sweet biscuit

gari foto West Africa Dry-fried gari softened with water then folded into a type of piperade made with onions, tomatoes and eggs. Usually served in Ghana for breakfast or lunch with red beans and tomato sauce.

garithes Greece Prawns

garland chrysanthemum A hardy perennial,

Chrysanthemum coronarium, whose flowers are used in Chinese cooking. The seed may also be sewn thickly like cress and the young leaves used in salads or stir-fried. Also called chop suey greens, chrysanthemum greens, edible chrysanthemum

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garlic The cluster of small bulbs that grow at the base of a plant, Allium sativum, after the first season of growth. Each segment or ‘bulblet’ is called a clove and the whole cluster is called a ‘head’ of garlic. Each clove gives rise to a new head after one season. The clove consists of a white pungent, peppery flesh in a relatively tough skin. This is easily removed by squashing the clove. When raw, the smell and taste are very strong and a cut clove run around a bowl will flavour anything contained within it. When cooked it loses most of its pungency. Very widely used in cookery throughout the world. It has been considered as an aid to good health since antiquity and is now thought to have anticancer properties.

garlic bread A long thin French loaf cut almost through transversely at 2 to 4 cm intervals, a pat of garlic butter put in each cut and the whole, wrapped loosely in aluminium foil and baked in the oven until the butter has melted, and the outside become crisp (180°C for 15 minutes.)

garlic butter A compound butter made by processing butter, garlic, salt and chopped parsley to a smooth paste

garlic chive A type of Chinese chive with a pronounced garlic taste used as a flavouring garlic clove An individual segment of a head of garlic, covered in a thin layer of papery

skin

garlic dressing A salad dressing (French or vinaigrette), flavoured with crushed garlic garlic head The cluster of garlic cloves that

grows beneath the soil

garlic mustard An early flowering perennial or biennial wild herb, Alliaria petiolata, growing to 1 m. The heart-shaped indented leaves have a slight garlic flavour and may be included in salads or boiled as a vegetable. Also called jack-by-the-hedge

garlic powder Finely ground dried garlic flesh garlic press A small implement rather like a lever type nut cracker with a receptacle with a perforated base on one arm to hold the clove of garlic and a piston on the other which when pressed into the receptacle pushes the flesh of the garlic though the perforations thus effectively chopping and

crushing it

garlic purée Puréed garlic flesh with preservative, and possibly oil and salt. Available in tubes or jars to use for flavouring in the same way as tomato purée.

garlic salt Dried and ground garlic mixed with salt used for flavouring

garlic sausage United Kingdom A smooth pale-coloured slicing sausage made from

gåsleverkorv

pork and beef coarsely minced, cured separately (4% curing salt) in the refrigerator for 36 hours, finely minced with garlic, mixed with extenders, packed into weasands or large casings and hot smoked

garmerong Romania Red chilli pepper blended with a little water, olive oil, ground walnuts. See also muhamara

garmucia Italy A mixed vegetable soup from Tuscany

garmugia Italy Beef stewed with peas and artichokes

garnacha Mexico A turnover made with tortilla dough, filled with a savoury stuffing and cooked. Used as an appetizer or snack. Also called picada, sope

garnalen Netherlands Very small shrimps Garnelen Germany Brown shrimps

garni Garnished with vegetables; past participle of garnir

garnir France To garnish

garnish A decoration, always edible, added to a savoury dish to enhance its appearance, ranging from the simple sprig of a herb, to very elaborate garnishes which are often more difficult to prepare than the main dish

garniture France Garnish

garofano di mare Italy Sea anenome garofolato Italy 1. With cloves 2. A pot roast of

beef with tomatoes and wine, flavoured with cloves

garotes Catalonia Sea urchins’ eggs served raw with bread and spring onions or garlic garoupa One of the grouper family of fish,

Plectropomous leopardus, which is found around the coasts of China and Southeast Asia. It is up to 1 m in length and comes in two types. Red garoupa is pink with orange red spots and blue garoupa is red with blue spots. Prized in Chinese cooking.

garpike See garfish

garretto Italy 1. Shin beef 2. Knuckle or hock garri See gari

Gartenkresse Germany See cress Gartenraute Germany Rue, the herb Gartensalat Germany Lettuce

garum Fermented fish made into a paste used by the ancient Romans as a flavouring. Probably like some of the East Asian fish pastes.

gås Denmark, Norway, Sweden Goose gåsestak Norway Roast goose gåsesteg Denmark Roast goose gashneez Central Asia Coriander

gåsleverkorv Sweden A goose liver sausage made with minced goose liver mixed with boiled rice, sweated chopped onions, raisins, corn syrup, seasoning and chopped

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