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- Gelatin, Gelatine
- Gelatin is a protein that is derived from collagen, which is a structural protein that is found in the skin, bones, and connective tissue of animals. Gelatin is produced by extracting collagen from animal sources, such as pigs or cows, and then processing it to create a tasteless, odorless, and colorless protein.
Gelatin works by forming a gel when it is dissolved in hot water and then cooled. The process of forming a gel is called gelation, and it occurs when the proteins in gelatin bond with each other to create a network of strands. This network of strands traps water and other liquids, creating a semisolid substance that is capable of holding its shape. Gelatin is used in a variety of foods, including jellies, puddings, and gummy candies. It is also used as a thickening agent in sauces, soups, and other dishes, and it is often used to stabilize emulsions, such as in the production of ice cream and other frozen desserts. In addition, gelatin is used in the production of some dairy products, such as cheese and yogurt, and it is often used as a clarifying agent in the production of juices and other beverages. Overall, gelatin is a versatile ingredient that is used in a wide range of foods and is valued for its ability to form gels and stabilize emulsions.
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- Giblets
- The heart, liver and gizzards of poultry, often used in making gravy, with the heart and gizzards frequently chopped for addition to turkey and chicken stuffings. Chicken and goose livers in pureed form are the main ingredient in many patés. Casseroles and stuffings containing giblets should be cooked to 165°F.
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- Gluten
- Gluten is a protein that is found in wheat, rye, and barley. It is responsible for the elasticity and structure of dough, and it is a key component of many baked goods, including bread.
In bread making, gluten helps to form the structure of the dough and gives the bread its characteristic chewy texture. When water is added to flour, the proteins in the flour (including gluten) form a network of strands that create the structure of the dough. As the dough is kneaded, the gluten strands become more elastic, which helps to trap the gases produced by the yeast, creating the characteristic texture and structure of bread. However, some people are sensitive to gluten and must follow a gluten-free diet (notably people with Celiac's Disease, which is an uncommon disorder). For these individuals, it is important to use flours that are naturally gluten-free, such as rice, corn, or quinoa flour, or to use special gluten-free bread mixes. Overall, gluten is an important component of bread making, and it plays a key role in the structure and texture of the final bread product.
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- Grate
- To rub a food against a grater in order to produce fine particles, such as what is done with cheese, and sometimes nuts. Grated food is not quite as fine as a flour, or milled product.
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