Glossary of terms - Q

Quenelle

A round or oval dumpling of pounded, seasoned meat or fish usually poached in stock, eg chicken, salmon or pike quenelles.

Quenelles

Light savoury dumplings made of meat or fish and used as a garnish or in a delicate sauce quiche (F) Open-faced pastry case filled with a savoury mixture.

Quiche

An open flan or tart with a savoury filling usually of egg and milk with other ingredients added to taste. Originally from Lorraine, the quiche has become a classic of French cuisine.

Quince

When fully ripe, the quince has a wonderful perfume. It belongs to the apple family with much the same shape as an apple but a furry skin. Quince should not be eaten raw because it is very hard and bitter but it makes excellent preserves, especially marma

Quinoa

Dating back to the Incas, this grain is still grown in Bolivia and Peru. It is regarded as a 'superfood' as it is extremely rich in complete protein, so is excellent for vegetarians. The small round grains look similar to millet but are pale brown in colo