ganache
A filling made of heavy cream, chocolate, and/or other flavorings; may be used as a sauce, a glaze, or to make confections. Can range from soft to hard, depending on the amount of butter and cream.

garde manger
Pantry chef/station. The position responsible for cold-food preparation, including salads, cold appetizers, pâtés, etc.

gazpacho
A cold soup made from vegetables, typically tomatoes, cucumbers, peppers, and onions.

glaze
To give an item a shiny surface by brushing it with sauce, aspic, icing, or another appareil. For meat, to coat with sauce and then brown in an oven or salamander.

grate
Rub against a rough surface with tiny holes, usually a grater, into small pieces.

grease
Oil a surface lightly with butter, oil or shortening.

griddle
A heavy metal surface, which may be either fitted with handles, built into a stove, or heated by its own gas or electric element. Cooking is done directly on the griddle.

grill
A cooking technique in which foods are cooked by a radiant heat source placed below the food. Also, the piece of equipment on which grilling is done. Grills may be fueled by gas, electricity, charcoal, or wood.

grill pan
A skillet with ridges that is used to simulate grilling on the stovetop.

gumbo
A Creole soup/stew thickened with filé or okra.