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Below are all the glossary terms we have beginning with G

Ganache - A rich paste of chocolate, cream, and sometimes butter, used as the basis for truffles and as a filling for chocolate cakes and pastries.

Genoise - The classic, fine-crumbed French sponge cake made by beating warm whole eggs with sugar until the mixture more than triples in volume, then folding in flour and sometimes melted butter too.

Glazes - Glazes are used to give desserts a smooth and/or shiny finish. Cake glazes can be water icing (confectioners' sugar mixed with liquid), melted chocolate in combination with cream, butter and/or sugar syrup, or fondant (a thick shiny opaque icing). Pastry glazes (brushed on dough before baking) can be an egg glaze made with whole eggs or yolks; milk, cream and/or butter glaze (these produce a duller finish); sugar glaze (sugar sprinkled over milk or cream glaze), or any combinations of the above.

Gourmet - (French) Connoisseur of culinary delights.