A rich chocolate filling or coating made with chocolate, vegetable shortening, and possibly heavy cream. It can coat cakes or cookies, and be used as a filling for truffles. The vegetables or other ingredients added to a stew, braised dish, roast, or saut ed piece of meat that give the dish its specific character and name. Gelatinization A phase in the process of thickening a liquid with starch. Glaze A liquid that gives an item a shiny surface.
Examples are fruit jams that have been heated or chocolate thinned with melted vegetable shortening.
Gluten A protein formed when hard wheat flour is moistened and agitated. Gluten is what gives yeast dough its characteristic elasticity. To bind together or combine food with a liquid such as cream, milk, b chamel sauce, or tomato sauce, in a shallow dish. The mixture is then baked until cooked and set. Gravy American-style jus that has been thickened with a roux.