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Glossary
of Terms G - H |
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G
ginger - The root of the ginger plant is a mainstay in Asian and Indian cuisines, providing a peppery and slightly sweet taste and spicy aroma. Fresh ginger may be found in the produce section and should be peeled and sliced or ground before using. Dried ground ginger (not an appropriate substitute for recipes calling for fresh
ginger) has different characteristics and is used in curries, soups and baked goods like gingerbread and ginger snaps. Ginger can also be found candied, preserved and pickled, each with its own uses.
glucose - A type of sugar used in commercial candies and frosting, baked good, soft drinks and other processed foods because it doesn't crystallize easily. also call dextroglucose or dextrose, check in a store that has a large cake decorating section or offers cake decorating classes.
H
half and half - A blend of light cream and milk, which produces a cream with about 12% milk fat.
hardtack - A large, hard biscuit made with unsalted,
unleavened, flour and water dough. It is baked and dried to give it a longer shelf life and has been used as a staple by sailors at least since the 1800's. It is also known as ship biscuit and sea bread.
horseradish sauce - A condiment used with fish or meat. Available at most supermarkets.
hummus - A Middle Eastern sauce or spread made from mashed cooked chickpeas or garbanzo beans and seasoned with lemon juice, garlic and oil. It is often served with pita bread for dipping.
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