:: Premium Group

Glossary
A \| B \| C \| D \| E \| F \| G \| H \| I \| J \| K \| L \| M \| N \| O \| P \| Q \| R \| S \| T \| U \| V \| W \| X \| Y \| Z

G
Genetic Modification	A technique where individual genes can be copied and transferred to another living organism to alter its genetic make up and thus incorporate or delete specific characteristics into or from the organism. The technology is also referred to as genetic engineering, genetic manipulation and gene technology.
Ghee	Butter that has been melted to separate the milk solids from the liquid on the surface. This liquid is simmered until all the moisture evaporates and the milk solids begin to brown. The result is a clarified butter that keeps well.
Glyceride	More strictly, triglyceride, which is an ester formed by the combination of one molecule of glycerol and three molecules of fatty acid. Glycerides occur naturally in oils and fats.
Grapeseed Oil	Oil derived from the seeds of grapes. Used in salad dressings and for sautéing.

H
Hazelnut Oil	This fragrant full-flavored oil is pressed from hazelnuts and takes on the flavor of roasted nuts. The nuts are often toasted for a browner color and better flavor. The nuts are never blanched.
Hydrogenation	Oils and fats which contain unsaturated fatty acids may have these changed to saturated acids by combination with hydrogen. This hydrogenation raises the melting point.
Hydrolytic Rancidity	Hydrolytic Rancidity is a type of deterioration of oils and fats which results in the formation of free fatty acids which may be detected by a harsh flavour and increase in acid value.