galantine: Boned meat (usually poultry) that is stuffed, rolled, poached and served cold, usually in aspic. gelatine: A protein-based substance found in animal bones and connective tissues. When dissolved in hot liquid and then cooled, it can be used as a thickener and stabilizer. germ: The embryo of a cereal grain, which is usually separated from the endosperm during milling because it contains oils that accelerate the spoilage of flours and meals. giblets: Organs and other trim from poultry, including the liver, heart, gizzard and neck. glaze: To give an item a shiny surface by brushing it with sauce, aspic, icing or other appareil. For meat, to coat with sauce and then brown in an oven or salamander. glucose: A simple sugar; the preferred source of energy for the human body. grand sauce: One of several basic sauces that are used in the preparation of many other small sauces. The grand sauces are demiglace, veloute, bechamel, hollandaise and tomato. Also called mother sauce. 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 fuelled by gas, electricity, charcoal or wood.