The “G” terms are so easy that you get a break today with a really short post. The invitation is still open--if you have a food term you’ve wondered about, put it into the comments below, and I’ll give you a response on the appropriate letter day.
Gratinee is, very simply, food that is covered with a crust. Another word for gratinee is au gratin. When food is baked with breadcrumbs and cheese it is called au gratin style. Gratinee is an early 20th century term that has fallen into disuse as au gratin replaced it.
Gremolata (or sometimes spelled Gremolada) is a condiment (an edible sauce to impart more flavor to a dish) served with veal dishes or even fish or seafood. The condiment traditionally includes parsley, lemon zest, and garlic, all finely minced and mixed together.
To make your own, check the Internet for dozens of recipes or just mince together 1 bunch of parsley, a clove of garlic, a teaspoon of lemon zest, and salt and pepper to taste. This is a very fresh tasting condiment to pep up a bland dish.