856 Glossary
French toast. A breakfast preparation that is
made from bread soaked in a milk and
egg mixture and then fried. (38)
frittata. An Italian-style omelet that is cooked
on both sides and served open rather
than folded or rolled. (38)
fritter. Small individual fried pastries. (41)
front-of-the-house staff. The service
personnel that work the dining room. (48)
full-service restaurant. Foodservice opera-
tion that employs servers to take the
customers’ orders and bring the meals to
their tables. (2)
fumet (foo MAY). The French name for fi sh
stock. (23)
fusion cuisine. The merging of two or more
ethnic cuisines into one cooking style. (3)
G
ganache (gah NAHSH). A sauce made by
mixing chopped chocolate into boiling
hot heavy cream. (47)
garnish. A decoration added to a dish to
make it attractive. (21, 39)
gaufrette (goh-FRET). Waffl e-shaped, deep-
fried potatoes. (29)
gelatin. An animal protein that when
dissolved in a hot liquid adds to a rich
mouthfeel. (23)
gelatinization. When starch combines with
hot liquid and swells, acting to thicken
the liquid. (18)
genoise (jehn WAHZ). A classic European-
type of sponge cake that contains some
butter and no liquid. (45)
germ. The smallest part of the grain and
a good source of protein, vitamins,
minerals, and oils. (28)
giblets. The offal meats that are commonly
obtained from poultry. (30)
glaze. In cooking, it means to give it a shiny
coating. (27)
gluten. A rubbery substance responsible for
giving baked goods structure. (40)
goals. The aims a person strives to reach. (6)
grading. Evaluating a food against a uniform
set of quality standards. (20)
grande cuisine. An elaborate and time-
consuming style of cooking popular in
the early 1800s that was often practiced
in the homes of the rich. (3)
granité (grah nee TAY). A style of sorbet that
is often slightly less sweet than sorbet. (47)
gratiner (grah tehn AY). A fi nishing process
that browns the top of a food product. (18)
gravy. The jus from a roast that has been
thickened. (32)
griddle. A polished stainless steel cooktop
on which food is cooked directly without
the use of pots or pans. (14)
grill. A cooking appliance that uses a radiant
heat source located below the food. (14)
grilling. A cooking method that uses radia-
tion from a heat source located below the
food. (18)
gustation (guh STAY shun). The sense of
taste. (53)
H
halal. Foods that are acceptable according to
the dietary regulations of Islam. (52)
harbor. Be home to. (8)
haute (OHT) cuisine. The highest level of
the culinary arts in which the most chal-
lenging dishes are prepared. (3)
Hazard Analysis Critical Control Point
(HACCP). A system that identifi es and
manages key steps in food handling
where contamination is most likely to
occur. (8)
heat exhaustion. A heat-related condition
that results when the body loses too
much water and salt. (9)
heatstroke. A severe heat-related condition
in which the body’s usual ability to deal
with heat stress is lost. (9)
heirloom variety. A plant grown from seeds
that have been unchanged for several to
many generations. (10)