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20 Cards in this Set
- Front
- Back
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Galantine
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Made from forcemeats of meat, poultry, game or pork, wrapped in the skin of a bird or animal, and poached, typically cylindrical in shape.
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Galette
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A round thin French cake made with puff pastry or a yeast-leavened dough and usually sprinkled with sugar before baking.
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Ganache
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A rich blend of chocolate and heavy cream, and optionally, flavorings, used as a pastry or candy filling or used a frosting.
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Garde Manger
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Chef in charge of cold food production, known for artistic presentations.
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Gâteau
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French for cake.
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Gâteau St.-Honoré
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A French pastry composed of a base of puff pastry topped with a ring of small choux puffs, attached to the base with caramelized sugar. Center is filled with Chiboust cream and cream Chantilly.
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Gaufre
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Waffle
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Génoise
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A form of whipped egg that uses whole eggs whipped with sugar.
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Glace
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Highly reduced stock, typically 1/16 its original volume.
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Glacé
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French for glazed and used to describe both a fruit dipped in syrup that hardens when cold and a cake with a shiny, sweet surface.
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Glace de poisson
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Fish glaze made by reducing fish stock.
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Glace de veau
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Veal glaze.
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Glace de viande
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Brown meat glaze.
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Glace de volaille
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Poultry glaze
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Grande cuisine
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Original standardized French cuisine as set forth by Careme in the 18th and 19th century.
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Granité
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A French frozen dessert made with water, sugar and a flavoring such as fruit juice or wine.
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Haricot vert
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Green beans.
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Homard
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Lobster.
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Hors d oeuvres
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Small portions of different types of food, typically eaten in 1 to 2 bites. May be served hot or cold.
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Huile
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Oil
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