Garnish 
To decorate a completed dish with fresh herbs, croutons, fresh fruit, or other vegetables to make a more attractive presentation.

Giblets 
The edible innards of poultry, including the gizzard, heart, liver, and kidneys, plus the external giblets - the head, neck, wing tips, and feet.

Glaze
Veal or beef stock reduced to a syrupy consistency.

Grill 
To cook food on a rack by direct heat, e.g., under a broiler or over very hot coals.