Cook’s Encyclopedia – Q
quahog: the American Indian name for the East Coast hard shell clam. It is also used to describe the largest of these hard shell clams. Other names used are, chowder or large clam.
quail: also known as partridge; small, delicate flavoured, domestically grown game birds ranging in weight from 250g to 300g.
quatre-epices: a French spice mixture containing ground cinnamon, nutmeg, cloves, and pepper. This mixture is used to season stews and pâtes.
quenelle: a cigar shaped dumpling traditionally 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.
quince: yellow-skinned fruit with hard texture and tart, astringent taste; always cooked, often as a preserve or paste.
quinoa: pronounced (KEEN-wah). A natural whole grain grown in South America. Originally used by the Incas, it can be substituted for rice in most recipes. It is a unique grain in that it serves as a complete protein containing essential amino acids.