Slices
Seeds
culinary glossary
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Quadriller - To mark the surface of grilled or broiled food with a crisscross pattern of lines. The scorings are produced by contact with very hot single grill bars, which brown the surface of the food. Very hot skewers may also be used to mark the surface.
Quark cheese - Quark cheese is a soft,
unripened cheese with the texture and flavor of sour cream. Quark can be used
as a sour cream substitute to top baked potatoes and as an ingredient in a
variety of dishes including cheesecakes, dips, salads, and sauces. By the same
token, sour cream can be used as a substitute if quark is unavailable.
Quelites - Spinach combined with pinto beans, seasoned with bacon and crushed chile pods.
Quenelle
- A dumpling made from fish or meat forcemeat.
Quesadilla
- Originally a corn masa empanada filled with meat then
deep fried. Modern versions found throughout restaurants in the US are made
with flour tortillas that are filled with cheese and folded over when cooked.
Quiche
- An open top pie made of eggs, milk or cream, and
anything else within reach. The most famous of these is the quiche Lorraine of
Alsace, made with bacon and Gruyere cheese.
Quick bread - As the name implies, quick breads can be made quickly and easily. Because the leavening agent is either baking powder, baking soda, or steam, there is no rising time required. A baked quick bread will generally have a gently rounded top that is slightly bumpy.
Quince
- This yellow-skinned fruit looks and tastes like a cross
between an apple and a pear. Its texture and flavor make it better cooked than
raw. Its high pectin content make it ideal for use in jams, jellies, and
preserves.
