Gourmet Glossary: Q
Quenelle: A round or oval dumpling of minced meat or fish usually poached in stock. Quiche: An open tart or flan with a savory filling. Quince: A fruit [...]
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Quenelle: A round or oval dumpling of minced meat or fish usually poached in stock. Quiche: An open tart or flan with a savory filling. Quince: A fruit [...]
Radicchio: A crisp bitter, peppery variety of chicory. Ragout: A stew of meat, poultry or fish. Raised Pie: A pie made with hot water crust pastry. Ramekin: A small [...]
Sabayon: The French word for a velvety Italian custard called zabaglione. See Zabaglione. Sachet d’ Epices – The term means “bag of spices” and consists of [...]
Tabasco Sauce: A hot, spicy sauce made from vinegar and red chili peppers. Taco: In Spanish means a sandwich made with a tortilla. Like a [...]
Ugli Fruit: A hybrid of grapefruit, orange and tangerine. Umami: Fifth element of taste. Umami is the Japanese word for “delicious” or “savory” but is [...]
Vanilla Pod: The fragrant dried pods of the vanilla orchid, used as a flavoring. Veal Oscar: Classic Swedish dish. Traditional preparation for Veal Oscar has veal [...]
Waldorf Salad: Also called Waldorf Astoria Salad. A classic American fruit salad that usually consists of apples, lemon juice, celery, walnuts, and mayonnaise. Walnut: A rain shaped [...]
XXX, XXXX, 10X: An indicator on a box of confectioners' sugar of how many times it has been ground. The higher the number of X's the [...]
Yam: The round or elongated edible tuber with a number of varieties. Yeast: A raising agent. Yeast is a fungus (saccharomyces cerevisae) which ferments sugars to produce [...]
Zander: A large fresh-water fish with firm flesh. Zinfandel wine: A red wine grape that seemed to be indigenous to California for many years. It is now [...]