Food and Cooking
Glossary
Q
Quail
Quail is a collective name for several genera of mid-sized birds
in the Pheasant family Phasianidae. Quails include edible game
species. The Common Quail was previously much favoured in French
cooking, but quail for the table are now more likely to be domesticated
Japanese Quail. Quail are commonly eaten complete with the bones,
since these are easily chewed and the small size of the bird
makes it inconvenient to remove them. The eggs of quail are
considered a delicacy, and are sometimes used raw in sushi.
Quenelle
A fine minced fish or meat mixture formed into small portions
and poached in stock and served in a sauce, or as a garnish
to other dishes. The term quenelle is also used to describe
the decorative shape of the portions - a neat, three-sided oval
(a bit like a mini rugby ball!) formed by smoothing the mixture
between two dessertspoons. A quenelle can be formed from other
foods such as chocolate mousse.
Quesadilla
A quesadilla (from "queso", Spanish for "cheese")
is a tortilla folded over shredded cheese or a cheese slice
(often a Mexican-style soft farmer's cheese such as Chihuahua
cheese or other light colored melting cheese), which might also
include cooked meat and/or bean filling. It is then fried, deep
fried or toasted using a broiler, griddle, or open fire, and
sometimes spiced with salsa. The term can also be used for a
pair of tortillas, with the cheese and other fillings between
them, similarly cooked. Quesadillas are sometimes cut into strips
before being served as an appetizer to a meal of Mexican food.
Quiche
An open flan or tart with a savoury custard filling, usually
of egg and milk with other ingredients added to taste - fish,
meat or vegetables. Originally from the Lorraine region of north-east
France (hence quiche Lorraine with bacon, onion and cheese),
the quiche has become a classic of French cuisine but is eaten
across Europe and in many other countries.
Quince
Quince (Cydonia oblonga) belongs to the same family as apples
and pears. It has a shape that's similar to a pear, but larger.
It has lumpy yellow skin and its hard flesh is quite bitter
so it shouldn't be eaten raw.
Quinine
Quinine is a flavor component of tonic water. According to tradition,
the bitter taste of antimalarial quinine tonic led British colonials
in India to mix it with gin, thus creating the gin and tonic
cocktail.
Quinoa
Dating back to the Incas, this grain is still grown in Bolivia
and Peru. It's extremely rich in complete protein, so is excellent
for vegetarians. The small round grains look similar to millet
but are pale brown in colour. The taste is mild, and the texture
firm and slightly chewy. It can be cooked like millet and absorbs
twice its volume in liquid. When cooked, the grains sweeten
and become translucent, ringed with white.
