Wine Dine and Play: The Grand food and Beverage Dictionary

Part 7

The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)

"G"

Follow Wine, Dine, and Play:

This grand dictionary is broken down into 22 separate parts

#-A B C D E F G H I J K L M N O P Q-R S T U-V W-X Y-Z

***

A glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…

“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”

– Chef Sean, September 2013

Last Updates made on April 15, 2017 with along way to go

G.I. Joe Action Stars – Ralston (1985):

Gabbiano Winery:

Gabriel Coullet:

Gag Grouper:

Galangal: Comes from the Ginger family. A common ingredient in Thai and Indonesian cooking. Galangal is generally fresh or ground. The fresh root is woody and needs to be peeled prior to use.

Galia Muskmelon:

Galletti (Cresto di Gallo): (pronounced 'gah-LAY-tee') they are semi-circular tubular pasta with ruffled edges.

Gammon:

Ganache: A rich chocolate icing made of semisweet chocolate and whipping cream and or other flavorings that are heated and stirred together until the chocolate has melted.

Garam Masala:

Garbanzo:

Garbanzo Beans: Dried or canned Chick peas

Garde manger (pantry supervisor; literally "food keeper"): Is responsible for preparation of cold hors d'oeuvres prepares salads, organizes large buffet displays, and prepares charcuterie items.

Garçon de Cuisine: (literally "kitchen boy") – in larger restaurants, performs preparatory and auxiliary work for support.

Garden cress:

Garden thyme:

Garganelli: Are penne-like pasta shapes, however they are rougher looking. They resemble homemade penne almost... created by folding and sticking together pasta rectangles.

Garlic (Allium sativum): Is a member of the lily family, as are onions, shallots, leeks, and chives. It has a compound bulb made up of individual cloves, and has been used for cooking for thousands of years.

Garlic Press:

Garnish: To decorate a dish with an item to improve its look

Garnie:

Garniture: French word for Garnish

Gaston Lenôtre (Chef):

Gastronomy:

Gazpacho: A cold vegetable soup with a tomato base containing a variety of raw vegetables.

Gefulte Fish: Fish fillets stuffed with a ground fish mixture and poached

Gelatin:

Gelato: An Italian ice cream made with a base of egg yolks and milk. It is denser and smoother in texture than American ice creams, with much less air incorporated into the frozen mix.

Gelbvieh: Cattle type that originated in Bavaria, in southern Germany in the late eighteenth and early nineteenth century.

Gemelli: which truly is a different type of pasta (without any real variations of its own), translates as ‘twins’ - so called because this type of pasta is made by twisting two short strands of pasta around each other.

General Tso's Chicken:

Genesis 1:29 Bread: This bread has a cornucopia of seeds and grains. It is named after Genesis 1:29: “Then God said, ‘I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.’” One such recipe includes all of the following: Amaranth and Chia from Central and South America, Barley from Israel, and Black Quinoa from the Mountains of Peru. Continuing with Brown Rice and Spelt from the Far East, Corn from Mexico, Flax and Rye from Northern Europe, Kamut from Egypt, Teff from the Highlands of Ethiopia, Millet and Sorghum from the plains of Africa, and Pumpkin Seeds from the Mediterranean. Finishing with Sesame Seeds from the Near East, Soy from China, Spring Wheat and Unprocessed Bran from Montana and Sunflower Seeds from the Dakotas. As you can imagine, it is a highly nutritious loaf. See also Ezekiel bread.

Georges Blanc:

German Dill:

German Westphalian pumpernickel: A dense bread made from 100% rye flour, including crushed or ground whole rye grains, and a sourdough starter, with a profound rye flavor.

Ghee:

Gherkin: A term generally used to refer to a savory, small, sweet, or sour pickled cucumber, particularly in the United Kingdom and Australia. Gherkins and commercial cucumbers belong to the same species, but are from different cultivar groups.

Gherkin, West Indian:

Ghost Peppers:

Ghostbusters Cereal – Ralston (1985 -1988):

Ghosterbusters II Cereal – Ralston (1989):

Giant Puffball Mushrooms (Calvatia gigantean): These giant mushrooms are only edible when young.

Giblet: The gizzard, heart, and liver of Poultry

Ginger (Zingiber officinale): A Southeastern Asian plant cultivated for its spicy aromatic rhizomes, and can be used to spice foods and soothe the digestive system. Ginger is believed to aid in relieving the symptoms of motion sickness, make a tingling bath, and a refreshing tea. The root (cracked) is used in chutney, pickles, preserves, and dried fruit. It is used ground in cakes, cookies, breads, and pot roasts.

It is most commonly used in Asian cooking, or in savory curries, marinades, and rice.

Ginger ale:

Gingerbread:

Ginseng:

Giraffas: Brazilian Chain Restaurant

Girasole: Meaning sunflower in Italian, girasole is sunflower-shaped ravioli (stuffed pasta).

Glace de viande: Reduced meat stock

Glace: Glazed, iced, or frosted to cover with a glossy coating

Glacier: in larger restaurants, prepares frozen and cold desserts instead of the Pâtissier.

Glasses:

Glaze: To coat or cover an item with a glossy coating

Gloria Jean’s Coffee: The present chain of coffee shops and coffee places was established by Gloria Jean Kvetko in 1979 in Chicago, IL.

Gnocchi: Dumplings made from ricotta or more often with potatoes. Used in tomato and meat sauces.

Goat:

Goat, Caribbean: Goat meat is eaten with enthusiasm in only a few places in the world, and Jamaica is assuredly one of those places. Some credit immigrants from India who search din vain for lamb to prepare their beloved curry. Finding no lambs, they latched onto the next best thing--and curried goat became a Caribbean classic.

Goat Cheese: Also known as Chevre. A soft fresh goat's milk cheese with a tart flavor. Often fresh herbs are incorporated into the finished form.

Goats Milk:

Golden Grahams – General Mills (1970’s-Present):

Golden Trout:

Goody's: Greek Chain Restaurant

Gordon Ramsay (Chef):

Gorgonzola: An Italian cow's milk cheese with a white or yellow and streaked with blue. It has a distinct aroma and can have a mellow, strong, or sharp flavor, similar to the American blue cheese and the French Roquefort.

Gouda Cheese: A cow's milk, firm, smooth cheese similar to cheddar. This Dutch cheese comes in both young and aged forms.

Goulash: A rich, savory brown stew and generally the main seasoning is paprika

Gourds:

Gourmet: A connoisseur of fine foods and drink

Gozzini: A type of pastina, gozzini look like mini pipes ('pipe' in Italian.)

Graham Kerr:

Grain:

Gramigna: A short curled type of pasta. Like a semi-circle shape with one end more curled inwards.

Grand Marnier: Orange flavored, cognac-based liqueur from France.

Granita: A mixture of water, sugar, and liquid flavorings (i.e. fruit juice or coffee) that is stirred during the frosting process to create a granular texture.

Granola:

Granulated Sugar: Regular sugar for everyday use.

Grapefruit:

Grapes:

Grate: To rub or wear into small particles, by rubbing on the rough surface of a grater

Gratin: A sweet or savory dish baked or broiled so it’s topping forms a golden crust.

Gravy:

Graysby:

Great Lakes Barrel-Aged Blackout Stout: Russian Imperial Stout / 9.50% ABV Great Lakes Brewing Company

Green Bean:

Green bean casserole:

Green Cauliflower:

Green Mango: Caribbean mango used in hot sauces and condiments, while ripe mangoes appear in desserts and candies and in drinks. The best varieties of mango are the Bombay, East Indian, St. Julian and Hayden.

Green Masala:

Green Mountain Coffee Roasters:

Green Onion:

Green Tea:

Green Tomatoes:

Gremlins cereal – Ralston (1984):

Grey Gurnard:

Grey Mullet:

Grey Pupon:

Griddle: A large, flat heavy pan with heat applied from the bottom

Grill:

Grillardin (grill cook): in larger kitchens, prepares grilled foods instead of the Rôtisseur.

Grilling Methods and Estimates: Doneness is a function of the internal temperature of the meat, not an amount of time. The type of grill, weather conditions, type of fuel and other factors render the art of grilling, a science. In other words, the old chef's adage is true, "It’s done when it's done." Grill for the time given in the chart or until desired doneness is achieved, turning once halfway through grilling time.

Grilling steaks:

Cut	Thickness	Rare (125°)	Medium (140°)	Well (170°)
Flank steak	1-1½ lbs.	10-12 min.	12-15 min.
New York strip	1 in.	6-8 min.	8-11 min.	11-14 min.
Ribeye	¾ in.	4-6 min.	6-8 min.	8-11 min.
Steaks: Porterhouse, Rib, Ribeye Sirloin, T-Bone, Tenderloin, Top Loin	1 in. 1½ in. 2 in.	5-7 min. 8-10 min 15-17 min.	7-9 min. 10-13 min 17-19 min.	9-11 min 13-16 min. 19-22 min.

Roasts: Place the meat with the fat side up directly on the grate. Follow grilling times chart below. Use a thermometer to check meat for desired internal temperature. Cooking Method is Indirect.

Cut	Weight	Rare (125° F)	Medium (140°)	Well (170°)
Brisket, fresh	5-6 lbs.			2½-3 hrs.
Eye of round	2-3 lbs.	50 min-1¼ hr.	1¼-1¾ hrs.	1¾-2 hrs.
Rib eye	4-6 lbs.	1-1½ hrs.	1½-2 hrs.	2-2½ hrs.
Rib roast, small end	4-6 lbs.	1¼-2¼ hrs.	2¼-2¾ hrs.	2¾-3¼ hrs.
Sirloin roast, boneless	4-6 lbs.	1½-2 hrs.	2-2½ hrs.	2½-3 hrs.
Half Tenderloin	2-3 lbs.	45-60 min
Whole Tenderloin	4-5 lbs.	50 min-1½ hrs.
Tip	3-5 lbs. 6-8 lbs.	1-1¾ hrs. 1¾-2½ hrs.	1¾-2¼ hrs. 2½-3 hrs.	2¼-2¾ hrs. 3-3½ hrs.
Top round	4-6 lbs.	1¼-1¾ hrs.	1¾-2¼ hrs.	2-2½ hrs.
Bottom Round	3-5 lbs.	1¼-1¾ hrs.	1¾-2¼ hrs.	2-2½ hrs.

Grilling Pork:

Chops and Steaks: Place chops on cooking grill. Grill for the time given in the chart or until desired doneness, turning once halfway through grilling time. Grill directly over medium heat. The thickest cuts may need to be moved (i.e. indirect) to finish.

Cut	Thickness	Rare	Medium (145°)	Well (170°)
Blade steak	½ in.		10-12 min.	12-14 min
Chops	¾-2 inches		10-14 min.	14-19 min
Loin, rib, and shoulder	1¼-1½ in.		35-40 min.	40-45 min.

Roasts: Place the meat with the fat side up directly on the grate. Follow grilling times chart below. Use a thermometer to check meat for desired internal temperature.

Cut	Thickness	Rare	Medium (145°)	Well (170°)
Ham, fully cooked
Slice	1 in.	12 min.
Boneless portion	¾ lbs. 4-6 lbs.	50 min.-1 hr. 1-2 hrs.
Smoked picnic	5-8 lbs.	1-2½ hrs.
Whole ham, bone-in	10-12 lbs.	2-2¾ hrs.
Loin blade or sirloin roast	3-4 lbs.		1-2 hrs.	2-3 hrs.
Loin center rib roast, backbone loosened	3-5 lbs.		1-2 hrs.	2-2½ hrs.
Rib crown roast	4-6 lbs.		¾-2 hrs.	2-3 hrs.
Country-style ribs	3-4 lbs.			1¼-1½ hrs.
Loin back ribs or spareribs	3-4 lbs.		1-1¼ hrs.
*Tenderloins (see note below)	¾-1 lb.
Top loin roast, boneless Single loin Double loin	2-4 lbs. 3-5 lbs.		¾-1¼hrs. 1½-1¾ hrs.	1¼-1½ hrs. 1¾-2½ hrs.

*Tenderloins: Tenderloins are the exception to these guidelines. They should be cooked like steaks, seared over high heat, and finished over medium heat to an internal temperature of 125-145 degrees.

Grilling Poultry ---

Boneless breast, turkey patties and turkey tenderloin steaks: Grill over medium heat for the time given in chart, turning once halfway through grilling time, using the direct cooking method.

Type Of Poultry	Thickness/Weight	Medium (170 )	Well(180°)
Chicken breasts, skinned and boned	4-5 oz. ea.	Warning: PHF - Salmonellosis	8-12 min.
Turkey patties (ground raw turkey)	¾ in. thick	Warning: PHF - Salmonellosis	9-12 min.
Turkey tenderloin steaks	4-6 oz. ea.	Warning: PHF - Salmonellosis	8-12 min.

Poultry pieces (with or without skin): Grill over medium heat for the time given in the chart. During the last 10 minutes of grilling time, brush with sauce, if desired.

Whole birds: Place whole chicken or turkey, breast side up, in center of the cooking grate. Grill for the time given in the chart or until registers 165-180°f. Check with a meat thermometer by inserting in the center of the inside thigh muscle, making sure the probe does not touch the bone.

Type Of Poultry	Thickness/Weight	Medium (145°)	Well (165-180°)
Broiler-fryer chicken, halves	1½-2 lbs.	Warning: PHF - Salmonellosis	1-1¼ hrs.
Broiler-fryer chicken, whole	3-4 lbs. 4-5 lbs. 5-6 lbs.	PHF	1¼-1¾ hrs. 1¾-2 hrs. 2-2½ hrs.
Chicken breast halves, thighs, and drumsticks	From 3-4 pound bird. Adjust slightly for larger bird.	PHF	35-45 min.
Cornish game hens, halves	½-¾ lb. ea.	PHF	40-50 min.
Cornish game hens, whole	1-1½ lbs. ea.	PHF	45-60 min.
Turkey, boneless, whole	2½-3½ lbs.	PHF	1¾-2¼ hrs.
Turkey, *unstuffed, whole	6-8 lbs. 10-12 lbs. 14-18 lbs.	PHF	1¼-2 hrs. 2-3 hrs. 3-4 hrs.
Turkey breasts, whole	4-6 lbs. 6-8 lbs.	PHF	1½-2¼ hrs. 2-3½ hrs.
Turkey drumsticks	½-1½ lbs. ea.	PHF	¾-1¼ hrs.
Turkey hindquarters	2-4 lbs. ea.	PHF	1-1½ hrs.
Turkey tenderloin, whole	1 in. thick	PHF	14-15 min.
Turkey thigh	1-1½ lbs.	PHF	50-60 min.

Be sure to fully defrost turkey before grilling. When defrosting turkey in the refrigerator, allow 24 hours for every 5 lbs.

Grilling Fish and Seafood:

Cooking time is gauged by the heat of the fire, the width of the fish at its thickest part, and the distance of the grill from the heat source.

For most shellfish and steaks, use a medium-hot grill.
The rule-of-thumb for steaks is 10 minutes per inch at four inches from the heat source.
For peeled shrimp, scallops and calamari use a hot grill
Tuna steaks should be seared on a hot grill and finished on a medium grill
Whole fish should be cooked at a lower heat.
All times in the guideline chart below, reflect total cooking time.

To test for doneness, cut into the center of the fish at its thickest part. If it is opaque throughout but still moist, it is done. Another test is to press the flesh; if soft, it is not done; if hard and firm, it is overdone. If firm but springs back, it has done.

Thickness	Weight	Grilling Time
Whole Fish:		135-145°f
1 to 1½ inches	½ to 1 lb.	10-12 minutes
2 to 2½ inches	3 to 5 lbs.	20 to 25 minutes
3 inches	5 to 7 lbs.	30 to 35 minutes
Steaks and Filets:
½ inch		3 to 5 minutes
¾ inch		5 to 8 minutes
1 inch		9-10 minutes
Shellfish:
Shrimp	large	3 to 4 minutes
Lobster	Whole (1½ - 2 lbs.)	7 to 9 minutes
Lobster	tail (10 ounces)	7 minutes
Crab	Whole (2 lbs.)	8-10 minutes
Clams	medium	4 to 7 minutes

Vegetables:

The trick with vegetables is getting them to cook through at the same Following these guidelines should help. Make sure you marinade the veggies or brush them first with oil to prevent sticking. You may thread them on skewers, use a grilling basket, or place them directly on the grill. Cook them in a closed grill and turn once, halfway through the cooking time.

Vegetable	Thickness	Grilling Time

Scallions	ends trimmed	4 minutes
Tomatoes	½" slices	3-4 minutes
Summer Squash	¼" slices	7-8 minutes
Zucchini	¼" slices	7-8 minutes
Eggplant	¼" slices	8 minutes
Asparagus	thick end trimmed	5-9 minutes
White Mushrooms	whole	6 minutes
Bell Peppers	1" wide strips or rings	4-7 minutes
Onions	½" slices	7 minutes
Potatoes	¼" slices	12-15 minutes

Grissini: A particular type of Italian breadstick that is very slender and about 12 inches in length.

Grits: Coarsely ground hominy

Groot Constantia:

Grouper: A warm water fish also known as Coral Trout. Firm textured flesh, which is suitable for recipes using Snapper.

Grub:

Gruyere: A type of Swiss cheese made in France and Switzerland and has smaller holes than true Swiss cheese

Guacamole: A mixture of fresh avocado lime or lemon juice, other seasonings and frequently made with diced onion, tomatoes, and cilantro.

Guajillo Chilli Peppers:

Guar:

Guaraná: from the Portuguese guaraná, Paullinia cupana, is a climbing plant in the maple family, native to the Amazon basin and especially common in Brazil.

Guaraná Antarctica: Guaraná is a guaraná-flavored soft drink, originating in Brazil and manufactured and distributed by Anheuser-Busch InBev. It was created in 1921 by Pedro Baptista de Andrade for Companhia Antarctica Paulista. The drink is produced only in three countries (Portugal, Brazil, and Japan). It is the second best-selling soft drink brand in Brazil, next to Coca-Cola.

Guardian Cereal: Original with a hint of maple flavor – Canada – Kellogg’s

Guava: Tropical fruit that has over a hundred species. It is pear-shaped, round and oval; yellow to green skinned, with creamy yellow, pink or red granular flesh; and has rows of small hard seeds. The smell and taste are intense and perfumy.

Guava Juice:

Guillaume Fouquet de la Varenne (Chef):

Guillaume Tirel (Chef):

Guinness: is a popular Irish dry stout that originated in the brewery of Arthur Guinness (1725–1803) at St. James's Gate, Dublin. Guinness is one of the most successful beer brands worldwide. It is brewed in almost 60 countries and is available in over 100.

Gumbo: A rich creole-type soup consisting of chicken broth, onion, celery, green peppers okra, tomatoes, and rice.

Gungo (pigeon) peas: West African introduced to the Caribbean by the Spanish.

Gurnard: An essential in fish soups, there are three types: Red, Grey and Yellow, which are found in the Mediterranean and around the British Isles.

Guy Fieri (Chef):

Guy Savoy:

Gyro:

#-A B C D E F G H I J K L M N O P Q-R S T U-V W-X Y-Z

Part 7 "g"

of the Grand Dictionary of Food and Beverages complete

Proceed to H

by:

Sean Overpeck (CFE)

Executive Chef

Father, Husband, Wine Drinker

Restaurant nut, History and

Star Trek lover

winedineandplayblog@gmail.com

About Sean:

I am based out of St. Petersburg, Florida working in the food service industry for over twenty years, and am currently with the American Embassy as the Executive Chef. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 300 articles have been written, including fifteen restaurants from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.

Who is John Galt?

“Culinary perfection consists not in doing extraordinary things,

But in doing ordinary things extraordinarily well.”

-Angelique Arnauld (1591-1661)