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Glossary Selection
Quenelle | |||
| A quenelle is a type of forcemeat, or ground meat patty, made with a delicate white meat or fish and very lightly spiced, so that it is much more delicately flavored than sausage, for instance. It is typically poached. | |||
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. | |||
Queso | |||
| The Spanish word for cheese. | |||
Queso fresco | |||
 | Queso blanco is a creamy, soft, and mild unaged white cheese that originated in Mexico. It is made by pressing the whey from cottage cheese. It is very similar to cheeses called pot cheese and Farmer cheese. It has also been compared to Indian paneer. Queso blanco is considered to be one of the easiest cheeses to make. Called Queso Blanco (white cheese) in the Spanish speaking world, it is used throughout the world by different names. This fresh and slightly salty cow's milk cheese can be eaten straight or mixed in with various dishes. This cheese does not melt when heated, it softens. For this reason, it makes a creamy addition to recipes, and is often used as a topping for spicy Mexican dishes such as enchiladas and empanadas, and is the cheese usually used inside quesadillas. | ||
Queso fundido | |||
| The Spanish phrase for melted cheese this dish is generally servered as an appetizer made up of cheese, green chilies and corn tortillas. | |||
Quetsch | |||
| Quetsch is a plum liqueur. | |||
Quiche | |||
| In cooking, a quiche is a pie made primarily of eggs and cream in a pastry crust. Other ingredients such as chopped meat, vegetables and cheese are often added to the eggs before the quiche is baked. The word quiche is derived from the Lorrain dialect of the French language, and entered English in 1941. | |||
Quick bread | |||
| quick bread is a bread product that is leavened with something other than yeast, typically baking powder or sodium bicarbonate. Quick breads are quick because one doesn't have to wait for the dough or batter to rise, as with yeast breads. Examples of quick breads include: pancakes, cornbread, biscuits, muffins, and waffles. | |||
Quince | |||
 | It is a small deciduous tree, growing 5-8 m tall and 4-6 m wide, related to apples and pears, and like them has a pome fruit, which is bright golden yellow when mature, pear-shaped. Quinces are too hard, astringent and sour to eat raw unless 'bletted' (softened by frost). They are used to make jam, jelly and quince pudding, or they may be peeled, then roasted. The seeds are poisonous and should not be consumed. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavour. | ||
Wahoo | |||
| The Wahoo (Acanthocybium solandri) is a dark blue scombrid fish found worldwide in tropical and subtropical seas. Similiar to the taste of Albacore. It is a Hawaiian fish. It has white flesh. | |||