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20 Cards in this Set

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