Cooking Terms G H I and J

Easy to Understand Cooking Dictionary

This page provides cooking definitions for cooking terms G H I and J.

Cooking Terms can be a little confusing so these definitions are provided for frequently used terms found in recipes and articles about cooking.

As with all dictionaries, the terms are alphabetized (I think ;-) )

Cooking Terms G H I and J : Learning the Language

Cooking Terminology: Words starting with "G"

  • ganache - a chocolate coating made with chocolate, egg yolks and heavy cream; used as filling for truffles and coating for pies and other desserts
  • garnish - a decorative touch added to dishes and beverages
  • glace - a stock that has been reduced to a syrupy consistency and used to add flavor and color to a sauce
  • glaze - a liquid that gives an shiny surface to an item
  • grate - to shred food into fine pieces
  • gratin - to sprinkle an item with cheese and/or bread crumbs and baked until golden brown
  • gravy - a sauce made from pan drippings and thickened with a roux
  • grill - to cook directly over a heat source on metal racks

Cooking Terminology: Words starting with "H"

  • hominy - corn kernels with the germ and bran removed
  • hors d'Oeuvres - small portions of foods, canapes; appetizers
  • hull - to remove the leafy parts of fruits

Cooking Terminology: Words starting with "I"

  • infusion - extracting flavors by soaking them in a liquid heated in a covered pan
  • insulated baking sheet - a cookie sheet with a space between its double layers to prevent hot spots

Cooking Terminology: Words starting with "J"

  • jell - a solidifying process usually using gelatin
  • julienne - to cut food into uniform thin strips two-three inches long

Hopefully this cooking dictionary will prove helpful in your pursuit of cooking with confidence and style.


“The only place where success comes before work is in the dictionary."

 Donald Kendall