Glossary of Cooking Terms

Small, flat, square or triangle shaped pasta generally used in thin broth soups....

As a cooking term, it refers to the square charred marks that are branded on to food that is cooked on the hot grate of a grill.

A term used to describe a wine that is drank rather than sipped.

A native American name for varieties of hard-shell clams found on the East Coast.

A small plump game bird, weighing 1 to 2 pounds that originated from the pheasant family and is often sought for its delicately flavored white (U.S.) or dark (Europe) meat.

An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white.

Processes and policies enforced to guarantee that consistent standards for product quality are met with each product.

Grown on a small bush or tree, this fruit is considered a peach that has a flavor closer to a plum than an actual peach.

Processes and policies enforced to guarantee that the product is being purchased, produced and served in proper amounts so that waste is kept to a minimum.

A type of fresh cheese produced in Germany, Holland, United Kingdom, and other countries that is similar to strained yogurt in both flavor and texture.

A French term meaning "four spices", which refers to a finely ground mixture which consists of several spices.

Traditionally, this term refers to a delicate dumpling made with ingredients of ground or minced meat, poultry, fish or vegetables, which has been seasoned and bound with a paste made with the use of breadcrumbs, eggs, egg yolks, fat, flour, rice or cream.

A pan-fried or broiled, flour tortilla, which is filled with cheese and a combination of ingredients that may include meat, beans, salsa, black olives, peppers, tomatoes, lettuce, or other vegetables.

A Spanish word meaning "cheese". In the United States, the word is commonly being used as a name for a Mexican cheese dip as well as varieties of Mexican cheese.

A firm, aged Mexican cheese traditionally made from skimmed goat's milk but most often available made from skimmed cow's milk.

A white or pale yellow colored, mild tasting Mexican cheese, which is excellent for melting when baking or grilling.

A soft, somewhat elastic-textured Mexican cheese made from skimmed cow's milk. It is white in color (Queso Blanco meaning "white cheese") and has a very creamy flavor that may contain a hint of lemon, due to lemon juice being used to coagulate the skim milk and whey when the cheese is made.

A fresh Mexican cheese, made from cow, sheep or goat's milk, that has a soft, crumbly texture.

A soft, fresh Mexican cheese made from sheep's milk, creating a white custard-like texture with a somewhat smoky flavor and a subtle aroma.

A popular Spanish cheese that is made from a blend of cow's, sheep's, and goats milk.

A soft, somewhat elastic-textured Mexican cheese made from cow's milk. It is white in color and has a creamy flavor with a spicy taste from the bits of jalapenos mixed into the cheese.

A mild flavored Mexican cheese, which is white in color and is very soft and crumbly in texture.

A type of cheese that is used for frying or baking. Popular in Caribbean and South American regions, this type of cheese may be crumbly if fresh or elastic in texture and white or pale yellow in color.

A soft, somewhat elastic-textured Mexican cheese made from cow's milk. It is white in color and has a very creamy flavor.

A cheese common in the Caribbean that is very similar to a Colby cheese. Orange in color, this cheese has a firm, moist texture that provides a smooth tasting mild to tangy flavor for a variety of baked or fresh foods.

quiche, quiche recipes, quiche made with eggs, vegetable quiche, quiche pie, sav...

A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

Old fashioned oats that are cut into several pieces and then steamed and rolled into thin flakes.

The process of lowering the temperature of a food that was just cooked to a temperature 40 degrees F (4.4 degrees C) or less in a short period of time.

A yeast, that when used will result in dough rising in half the time of regular yeast.

An herb that resembles cilantro in its use but not in appearance. The cilantro leaves are delicately feathered where the quillquina leaves are solid and almond shaped.

A fruit that is related to the pear and grown in the Mediterranean, the Middle East and the United States.

A fruit-based confectionery common to Spanish speaking regions that is made from quince fruit, sugar and water that is cooked together to become a thick syrup.

A bitter drink served as a cocktail mixer, which is made from carbonated water, citrus extract, sweetener and a bitter alkaloid.

A plant bearing seeds, which are not a true grain, but are used as one. Quinoa (pronounced “KEEN-wah”) is of the same botanical family as beets and produces clusters that contain thousands of tiny bead-shaped seeds that range in color from light beige to yellow to almost black.

A type of commercially prepared cereal made from quinoa seeds that is available in a variety of forms.

A type of grain flakes made from quinoa seeds. The whole-grain quinoa is pressed using a process that rolls and flattens the seeds into flakes.

A type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids.

A type of pasta product made with quinoa flour, which is a type of flour ground from the seeds of the quinoa plant: a plant cultivated mainly in South America as a major grain-like crop.