goodcooking.com's Food & Cooking Dictionary

Quadriller: To make criss-cross lines on the surface of food as part of food presentation.

Quaglia: Italian for quail.

Quark: German for farmer's cheese.

Quatre: French for four (4).

Quatre-épices: Literally meaning "four spices," a finely ground mixture generally made from pepper, cinnamon, nutmeg, ginger, or cloves, used to season vegetables, soups, and stews.

Queijo: Portuguese for cheese.

Quenelle: A small quantity of a mixture of creamed fish or meat with a light egg binding, usually formed into a round shape and then cooked.

Quiche: A custard tart filled with various meats, cheeses, vegetables, and seafood.

Quick bread: A bread made with baking powder instead of yeast and usually containing fruits or nuts.

Quimbombo: Spanish for okra.

Quince: A fruit very high in pectin and used in jelly and jam making.

Quinoa: A highly nutritious grain originally from the Andes and now cultivated elsewhere.