Galantina (Galantine): A food made of meat, cooked with gelatin.

Galette (Galette / Flat Cake): A preparation shaped like a flat disc (a thin cake or pastry).

Ganache (Ganache): A preparation obtained by mixing heavy cream with chocolate.

Garde d'honneur (Guard of Honor / Crown Roast): Guard of honor. Formed by interlocking the bones of two racks (usually lamb or pork).

Gigot (Gigot / Leg): Each of the hind legs of a lamb.

Glasear (To Glaze): 1- A cooking method in which a product is given shine with a stock reduction or a white caramel. 2- To cover a pastry preparation with icing sugar, jam, etc.

Gratinar (To Gratinate / To Brown): A cooking method where the item or product may or may not be pre-cooked, and the goal is to brown the surface.

Grillar (To Grill / To Sear): To cook food on a grill or griddle.

Grumos (Lumps): A curd or coagulum that forms in a liquid, usually when adding flour in the preparation of a sauce.

Guacamole (Guacamole): A sauce made from avocado, tomato, red onion, and cilantro.

Guanábana (Soursop): A fruit from tropical regions, native to Peru. Its fruit is oblong, its color is opaque green, and when ripe it acquires a shine; the largest specimens can reach up to 15 kg (about 33 lbs) in weight.

Guarnecer (To Garnish / To Serve with a Garnish): To accompany a dish with other minor items, which are called the garnish or accompaniment.

Guasacaca (Guasacaca Sauce): A type of sauce based on avocado, tomato, onion, garlic with herbs, oil, and vinegar, primarily used to accompany grilled meats (Venezuelan avocado sauce).

Guisar / Guisado (To Stew / Stew): A preparation of meat in small pieces, made in a cauldron (pot), which are first browned and then cooked slowly, covered, and with enough liquid that reduces to a thick sauce; also, a somewhat thick soup with small pieces of meat or chicken and potatoes.