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Cooking Dictionary
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Q
Quahog - a hard-shell clam of excellent quality. Large
size (4-5 inches), are called quahogs; smaller sizes are know
as cherrystones (3 inches), and littlenecks (1 1/2 inches). Quahogs
are best for chowders.
Quail - a game bird sought for its fine flavor.
Quart - a measure of volume in the U.S. system; 32 fluid
ounces equal 1 quart and 4 quarts equal one gallon.
Quenelles - tiny mousses poached in broth, then
drained and served with a savory sauce. Fish and poultry mousses
are most popular.
Queso - creamy cheeses or cottage cheese from Mexico
or Argentina.
Quinoa (KEEN-wah) - A staple of the ancient peoples of
Peru, who called it "the mother grain", quinoa is today
an important food in South American cuisine. Hailed as the "supergrain
of the future," quinoa contains more protein than any other
grain, and is considered a complete protein because it contains
all eight essential amino acids. 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.
Quiche - savory custard baked in a pie shell.
Quoorma - a spicy Pakistani or Indian stew of mutton and
yogurt.
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