| Garnish- To decorate a dish. |
| Giblets - The edible small parts of dressed birds, liver, heart, gizzard, et. |
| Glace - French word for iced, glazed or frozen foods. |
| Glace de viande - Concentrated meat glaze made by reducing strong brown stock to jelly like consistency. Used to flavor and color sauces and dishes. |
| Glaze - Coating of syrup, gelatin or aspic for hams, roast chicken, etc., Also brown particles left in pan in which meat or poultry roasted. Also means to brown the top sauce which has been poured over a dish set under broiler or in oven. |
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| Hang - To age meat or game by hanging in cool unrefrigerated place. |
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| Infusion - Liquid drawn off tea, coffee, herbs which have steeped in boiling water. |
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| Julienne - Food cut in thin strips. |
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| Knead - To work dough with the hands, using a folding and pressing motion until it is smooth and spongy. |
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| Leaven - To lighten a mixture by adding yeast, baking powder, eggs |
| Legumes - dried pod vegetables such as peas, beans, lentils. In French it means any vegetable. |
| Line - To cover inside of baking dish with paper, pastry, crumbs, flour, sugar, according to recipe. |
