Galantine – Pâté-like dish made of small animal skin stuffed with forcemeat
Galette – French term for pancake, usually sweet
Garam Masala – Blend of spices including cumin, fennel, coriander, cardamom (Indian)
Garde Manger – Cold kitchen, chef in charge of cold foods
Gari – Sushi-bar term for pickled ginger (Japanese)
Garlic – Aromatic bulb easily separated into cloves
Garnish – Decorative touch added to dishes and beverages
Gazpacho – Cold vegetable soup served throughout Spanish countries
Gelatine – Protein produced from animals, used to gel liquids
Génoise – Very rich sponge cake made with eggs and butter
Ghee – Clarified, nut-flavoured butter used in Indian cooking
Ginkgo – Bright green, delicately sweet, flavoured nut
Glace – Highly reduced stock used as essence in flavouring sauces
Glaze – Liquid that gives shiny surface to item
Gluten – Protein found in wheat flours
Gnocchi – Small dumplings made with flour, potatoes, and eggs
Gorgonzola – Creamy, pale yellow, mould-ripened cheese with blue veining
Gougère – Savoury pastry made of choux paste flavoured with cheese
Goulash – Hungarian soup/stew made with beef and paprika
Granita – Coarse fruit ice similar to sorbet, without meringue
Grappa – Strong Italian brandy made from grape skin and seed
Grate – To shred food into fine pieces
Gravy – Sauce made from pan drippings and thickened with roux
Grecque – Foods prepared in Greek style with lemon, garlic, olive oil
Green Tea – Aromatic, relaxing tea rich in vitamins and antioxidants (Japanese)
Gremolata – Mixture of chopped parsley, garlic, and lemon peel
Grill – To cook directly under or above a high heat
Gruyère – Moderate-fat cow milk cheese with rich, sweet, nutty flavour
Guacamole – Rich avocado-based dip with onions, lemon, lime juice (Mexican)
Gumbo – Thick soup/stew made with meat or seafood over rice
Gyoza – Pan-fried, steamed stuffed wonton, typically with pork (Japanese)