Since you've already gotten an answer on what the garlic clove is, here's some information on how to prep it!

To peel it, take the flat of a knife and put it over top the piece of garlic. Gently hit the knife once. That will make the garlic skin come off easier. I *always* cut off the brownish hard piece, but some people leave it on. YMMV, etc.

I personally prefer crushed or pressed garlic to minced. To crush it, just put it into a small bowl (or whatever you're going to put it into) and smush it with the flat of a spoon. A garlic press is a useful thing to have in your kitchen. I've got this one by Zyliss but you can get 'em even cheaper at your local food supply store. I like this one because it has a bigger compartment so I can press more than one clove at the same time.

If your hands smell like garlic, rub them on a piece of stainless steel (like your sink). That'll neutralize the odor.