G
Galette: A flat, round pastry cake made with flaky pastry dough, yeast dough, or unleavened dough. 
Ganache: This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake or dessert you want. Its made by pouring heated cream over chocolate and beating it with a wooden spoon until the mixture is glossy and smooth.
Garland: Swags of icing used to create a draped decoration along the top of the cake.
Garnish: To add a small decoration, generally edible but sometimes not, to a dessert or maybe another food item just before serving to enhance its finished appearance.
Gelatin: A colorless or slightly yellow substance that is nearly tasteless and odorless. The most popular use for gelatin is as a main ingredient in a variety of gelatin desserts. Its also used to thicken some fillings or used to strength a product.
Gelatin Shot: A gelatin shot or jello shot is a party food where some sort of alcohol, usually rum, vodka or tequila replaces some of the water or fruit juice used to make jello. It is normally served in small disposable plastic 1 oz. containers.
Glaze: A glaze is a thin icing coating applied to foods to cover the product then dries with a thin glossy finish. It is applied by pouring, drizzling or brushing it on either before or after baking, depending on the glaze and the effect preferred. Glaze is frequently made as a simple syrup, with the use of corn syrup and fruit preserves. They are used to give many different types of desserts a smooth and shiny finish or to seal in the moisture.
Glucose: Also called dextroglucose or dextrose. Its a type of sugar used in commercially produced candies, frosting, baked goods, soft drinks and other processed foods because it does not crystallize easily.
Glycern: A colorless, odorless, syrupy liquid made from fats and oils and used to retain moisture and add sweetness to foods. It also helps to prevent sugar crystallization in foods like candy. Stir into icing to restore consistency or use to soften fondant or royal icing. Can be used to soften dried icing colors, and when making rolled fondant. A few drops of Glycerin stirred into dried out food coloring restores usable consistency. Also sometimes called for in some candy and icing recipes to help maintain moistness and softness.
Gourmet Sugar: Gourmet sugar has much larger and courser granules than granulated sugar. They sparkle when sprinkled on baked goods and candies. They can be used either before or after baking. It tends to not change color or break down at high temperatures. They are available in several colors and add dazzle to many baked goods.
Granulated Sugar: The most common type of sugar processed from sugar cane or sugar beets.
Grate: To rub food downwards on a grater to produce shreds or slices of varying thickness.
Grease: To apply a layer of fat to a surface to prevent food from sticking.
Grease and Flour: To coat a baking pan with shortening before lightly dusting with flour to prevent food from sticking. Commonly used when baking cakes. 
Groom's Cake: A smaller wedding cake; usually unique to the groom's interests. 
Gum Arabic: Is powdered resin that is taken from two sub-Saharan species of the acacia tree. It is used primarily in the food industry as a stabilizer. Gum arabic is unique among the natural gums because of its extreme solubility in water and its lack of taste. As a food additive, it has been extensively tested and appears to be one of the safest for human consumption. In beverages, gum arabic helps citrus and other oil-based flavors remain evenly suspended in water. In confectionery, glazes and artificial whipped creams, gum arabic keeps flavor oils and fats uniformly distributed, retards crystallization of sugar, thickens chewing gums and jellies, and gives soft candies a desirable mouth feel. In cough drops and lozenges, gum arabic soothes irritated mucous membranes. Many dry-packaged products, such as instant drinks, dessert mixes and soup bases, use it to enhance the shelf life of flavors. In cosmetics, too, it smoothes creams, fixatives and lotions. Even moisture-sensitive postage-stamp adhesives rely on it, so the next time you lick a postage stamp! Remember Gum Arabic made it possible. 
Gum Paste: Gum paste is a flexible sugar type dough that is mixed with gums, which makes it easy to shape play dough or clay. Because of the sugar content, it dries hard with the crisp texture that is very brittle. So be careful when handling it or you will be buying or making new decorations if they are made of gum paste. It can be tinted and painted or dusted with luster dust. It is edible, but it doesn't taste very good. At least I don’t think so. The nice thing about gum paste, is you can make decorations weeks in advance and stored in airtight containers. As long as you keep them in a cool, dark place. In fact you can save them for years, as long as they are kept away from heat or moisture, which can soften them. Then they are no good.
Gum Paste Flowers: This is a tough one! They are realistic looking flowers made from paste, sugar, cornstarch, and gelatin. Frankly many times they look better that the real thing, and if you want to keep them as a keepsake they will last for years, if stored correctly. Gum Paste flowers and other decorations made of gum paste, like ribbons, bows or whatever, when used to garnish a cake look very impressive.
Gum Tragacanth: Gum tragacanth is a powdered resin that is odorless and tasteless, water-soluble mixture of polysaccharides(complex carbohydrates) obtained from sap which are drained from the root of the plant and dried. It is key ingredient for Gum Paste to ensure its elastic qualities.

H
Hard Ball Stage:The stage or temperature at which a small quantity of heated sugar syrup forms a hard ball when dropped into cold water. This temperature is usually between 250°F and 265°F. As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. Most candy recipes will tell you to boil your sugar mixture until it reaches a certain stage. For the best results and most precise, a candy thermometer should be used to determine the proper temperature. Nougat, divinity, and rock candy are cooked to the hard-ball stage.
Hard Crack Stage:The hard crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Syrup dropped into ice water separates into hard, brittle threads that break when bent. the syrup is at hard crack stage or has a temperature of 300°F to 310°F. Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.
Heat:To increase the temperature of ingredients, either to cook or to make it more pleasing to eat.
Hi Ratio Cake: A cake made from a batter that has a high percentage of sugar compared to the other ingredients that are used.
Hot Cross Bun: A yeast-raised bun usually containing raisins, and/or bits of candied fruit or it may be made as a bun without the added flavorings. Topped with a frosting made in the form of a cross.
I
Icing: A mixture of ingredients such as; sugar, butter, and flavorings used to cover a cake, cookies, brownies and other baked goods. There are hundreds of different recipes available, using all kinds of ingredients to make many types of icings such as; Buttercream, Whipped Creme, Chocolate Fudge, Cream Cheese, etc.
Icing Coloring: Concentrated color formula used for adding color to icing and other foods.
Icing Comb: A plastic or metal triangle with toothed or serrated edges; used for texturing icings.
Icing Eyes: Small edible sugar eyes used to apply to animals made from candy molds or on decorated cookies of characters or animals.
Icing Pearls: A decorating technique using icing, piping gel, and tips to form pearls on a cake with a pastry bag. To make icing pearls coat the inside of the pastry bag with clear piping gel before loading the pastry bag with icing. Fill one side of the bag with white icing, the other side with some pink icing. When you squeeze and release, glistening "pearls" of icing are formed.
Icing Spatula: These spatulas have many decorating uses, including filling bags with icing, striping bags for color effects, color blending and icing cakes. Available in a variety of sizes and in straight, angled and tapered styles.
Invert Sugar: Created by combining a sugar syrup with a small amount of acid (such as cream of tartar or lemon juice) and heating. This inverts, or breaks down, the sucrose into its two components, glucose and fructose, thereby reducing the size of the sugar crystals. Because of its fine crystal structure, invert sugar produces a smoother product and is used in making candies such as fondant, and some syrups. The process of making jams and jellies automatically produces invert sugar by combining the natural acid in the fruit with granulated sugar and heating the mixture.
Invertase:A yeast-derived enzyme. Invertase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. Used in fondant centers to make them creamier as the fondant ripens. Usually only a few drops are necessary and in most recipes can be omitted without noticeably changing the end result. Invertase is also used to improve the shelf life of confections.
Iridescent Powder: A powder that give cakes and decorations a pearl-like finish.