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17 results found.
Term Pronounciation Definition
quick bread Bread that is quick to make because it doesn't require kneading or rising time. That's because the LEAVENER in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes most BISCUITS, MUFFINS, POPOVERS and a wide variety of sweet and savory loaf breads.
quince [KWIHNC] Ancient Romans used the flowers and fruit of the quince tree for everything from perfume to honey. It was also considered a symbol of love and given to one's intended as a sign of commitment. Though the quince has been around for over 4,000 years throughout Asia and the Mediterranean countries, it's not particularly popular with Americans. This yellow-skinned fruit looks and tastes like a cross between an apple and a pear. The hard, yellowish-white flesh is quite dry and has an astringent, tart flavor. Its texture and flavor make it better cooked than raw, and because of its high pectin content it's particularly popular for use in jams, jellies and preserves. Quinces are available in supermarkets from October through December. Select those that are large, firm and yellow with little or no sign of green. Wrap quinces in a plastic bag and refrigerate for up to 2 months. Peel before using in jams, preserves, desserts and savory dishes.
quinine water [KWI-nine] see  TONIC WATER
quinoa [KEEN-wah] Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it "the mother grain." To this day it's an important food in South American cuisine. Hailed as the "supergrain of the future," quinoa contains more protein than any other grain. It's considered a complete protein  because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of COUSCOUS. Quinoa is lighter than but can be used in any way suitable for rice — as part of a main dish, a side dish, in soups, in salads and even in puddings. It's available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in most health-food stores and some supermarkets.
quetsch [KETCH] A variety of plum used primarily to make an Alsatian EAU DE VIE of the same name. This plum is also used in desserts and LIQUEURS.
quiche [KEESH] This dish originated in northeastern France in the region of Alsace-Lorraine. It consists of a pastry shell filled with a savory custard made of eggs, cream, seasonings and various other ingredients such as onions, mushrooms, ham, shellfish or herbs. The most notable of these savory pies is the quiche Lorraine, which has crisp bacon bits (and sometimes GRUYÈRE cheese) added to the custard filling. Quiches can be served as a lunch or dinner entrée, or as a first course or HORS D'OEUVRE.
quadrettini [kwah-dray-TEE-nee] Small flat squares of PASTA.
quahog [KWAH-hog] The American Indian name for the East Coast hard-shell clam. The term "quahog" is also sometimes used to describe the largest of these hard-shell clams. Also known as CHOWDER (or large ) CLAM.
quail [KWAYL] The American quail is not related to the European quail, a migratory GAME BIRD belonging to the partridge family. But when colonists discovered birds that resembled the European version they called them by the same name. American quail are known by various names depending on the region — bobwhite  in the East, partridge  in the South, quail  in the North and blue quail  in the Southwest. Other notable members of this family are California quail, mountain quail and Montezuma quail. American quail nest on the ground and are not migratory — in fact, they'd rather walk than fly. They're very social and travel in small groups called coveys. The meat of the American quail is white and delicately flavored. In general, they should be cooked like other game birds — young birds can be roasted, broiled or fried and older fowl should be cooked with moist heat. Most of the quail marketed today are raised on game bird farms. Fresh quail can be ordered through specialty butchers, who might also carry frozen quail.
Quark [qwark] A soft, unripened cheese with the texture and flavor of sour cream, Quark comes in two versions — lowfat and nonfat. Though the calories are the same (35 per ounce), the texture of lowfat Quark is richer than that of lowfat sour cream. It has a milder flavor and richer texture than lowfat yogurt. 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. See also  CHEESE.
quatre épices [KAH-tr ay-PEES] A French phrase meaning "four spices," referring to any of several finely ground spice mixtures. Though there's no standard mixture for quatre épices, the blend is usually mixed from the following selection: pepper (usually white), nutmeg, ginger, cinnamon or cloves. Quatre épices is used to flavor soups, stews and vegetables. See also  SPICES.
quenelle [kuh-NEHL] A light, delicate dumpling made of seasoned, minced or ground fish, meat or vegetables bound with eggs or PANADA. This mixture is formed into small ovals and gently poached in stock. Quenelles are usually served with a rich sauce and can be used as a first course, main course or garnish.
quesadilla [keh-sah-DEE-yah] A flour TORTILLA filled with a savory mixture, then folded in half to form a turnover shape. The filling can include shredded cheese, cooked meat, REFRIED BEANS or a combination of items. After the tortilla is filled and folded, it's toasted under a broiler or fried. Quesadillas are usually cut into strips before being served, often as an appetizer.
queso [KAY-soh] The Spanish word for "cheese."
queso blanco [KAY-soh BLAHN-koh] see  QUESO FRESCO
queso fresco [KAY-soh FRAY-skoh] A white, slightly salty, fresh Mexican cheese with a texture similar to that of FARMER CHEESE. Queso fresco is available in cottage cheese-style tubs in Latin markets and many supermarkets. Also called queso blanco .
queso fundido [KAY-soh fuhn-DEE-doh] Spanish for "melted cheese," referring to a dish (which is usually served as an appetizer) of just that — melted cheese. Additions are varied and may include JALAPEÑOS or bits of cooked pork, beef or chicken.
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