| Term | Definition |
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| Freezer Tape | Acrylic adhesive holds tight in freezer temperatures.
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| Frenched | The process of removing meat and connective tissue from a bone end to make its presentation more sophisticated Rib and shank bones are those usually frenched
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| Fresh Sausage | Sausage made from meat that has not been cured. Must be refrigerated and cooked thoroughly before eating.
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| Fricassee | A preparation of poultry, rabbit, or other white meat in a sauce. In American cooking, it is a method of stewing whereas in French cooking it is a method of braising.
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| Frizzes | Italy - Cured lean pork, chopped coarsely and a small quantity of cured lean beef; highly spiced Some varieties made with hot spices, some with sweet spices - Dry sausage
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| Fumet | (French) Literally, aroma A shorthand reference to a "fumet de poisson", or a fish stock
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| Galantine | (French) Meat or fish, generally poultry, that is de-boned fully or partially, stuffed, and rolled back together Then poached and served cold, sometimes in aspic
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| Gammon | UK - Name used for brined/cured uncooked rear leg of pork. Gamon steak is a slice of meat from a gammon, approx 1cm thick, that is then grilled.
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| Garlic Sausage | See Knackwurst.
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| Gelatin | A translucent, colorless, brittle, flavorless, irreversibly hydrolyzed form of collagen It is commonly used as a gelling agent in food Common sources for production include porcine skin, bovine hides, and animal bones In the kitchen, gelatin is a common by-product from the production of charcuterie and stocks
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| Genoa Salami | Italy - A smooth textured, cured, pork sausage seasoned with garlic and spices named for its northern Italian city of origin
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| German Hard Salami | A fine-textured blend of pork and beef, accented with garlic and smoky flavor It is firmer than Genoa salami
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| Giblets | The liver, heart, gizzard, and neck of a chicken or other fowl, usually removed from the carcass and cooked separately
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| Gizzard | An organ found in the digestive tract of poultry This specialized stomach is constructed of thick, muscular walls and is used for grinding up food, often with the aid of pebbles ingested by the bird
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| Goetta | Germany - A breakfast sausage primarily composed of ground meat (pork, or pork and beef), steel-cut oats and spices. Partially cooked or pre-cooked sausage.
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