Category: G
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Growth plate
A growth plate is the area of developing tissues at the end of the long bones in growing children and adolescents. When growth is complete, some time during adolescence, the growth plate is replaced by solid bone. The region in a long bone where growth in length occurs. The location within long bones where growth…
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Glyconeogenesis
The production of glycogen from glucose derived from non-carbohydrate sources. The formation of glycogen from protein or frat compounds, gluconeogenesis. The formation of glycogen from amino acids. It occurs in the liver when there are excess amino acids and decreased carbohydrate intake.
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Gustatory
The sensation of taste. Pertaining to taste.
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Gumming
Formation and accumulation of a fat insoluble sticky material resulting from continued heating of oils. It is produced by oxidation and polymerization of the oil and represents oil breakdown products which collect on the heating surfaces.
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Gumbo
A rich, thick soup usually thickened with okra. Although the okra used in gumbo makes that soup extremely thick and gummy, gummy is not the source of gumbo. Gum and gummy derive from a Greek source, whereas gumbo comes from Bantu, an African language. The Bantu word for okra, ochinggombo, was brought to America, along…
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Guar gum
A stabilizer, thickener and emulsifier. A polysaccharide made of galactose and mannose and used as a food thickener, e.g., in ice cream. It is derived from an Asian bean, Cyamopsis tetragonoloba. A viscous substance that functions as a thickener, emulsifier, and stabilizer, is produced by grinding guar beans. This legume, also referred to as a…
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Guajillo dried chiles
Moderately hot, dried chiles with a smooth, brownish-red skin that is tangy with a citrus apricot taste.
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Guacamole
A dip made with mashed avocados, mixed with onions, chiles, lemon juice, cilantro, salt and chopped tomato. Served with tortilla chips, tacos, burritos, enchiladas, potato skins, or eaten by itself as a salad. Although avocado has been used in English since the seventeenth century, guacamole, the name of a green paste made from avocados, did…
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Grits
Broken cereal grains, mostly white corn. Although grits have become a culinary tradition in the southern United States, both the dish and its name were familiar in England long before Europeans had even heard of the New World. The ultimate source of grits was an Indo-European word pronounced something like greut, meaning to crush or…
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Grind
To crush to small particles by putting through a grinder or by putting through a mill with a sharp blade or by reducing in size as in a food processor. The act of refining food until it reaches an extremely fine, nearly powdered consistency.