Glossary of terms

Quail eggs are small eggs with a characteristic speckled shell pattern that come from quail birds. They are approximately five times smaller than chicken eggs but have a proportionally higher nutrient content. They are distinguished by their delicate, slightly sweeter flavour and creamier yolk. In the kitchen they are used as an elegant garnish for dishes, in salads, on canapés, or as a component of Asian soups. Quail eggs are rich in vitamins B1, B2, and iron. Boiled quail eggs are often served as a snack with beer or wine.

Quark is a traditional Central European dairy product made by curdling milk with rennet or acid. It has a soft, crumbly texture and a mildly sour taste. In Czech and Central European cuisine, quark is an essential ingredient for making dumplings, pastries, and spreads. It is produced in various fat contents from low-fat to full-fat. Quark is a rich source of protein and calcium. It differs from ricotta or cottage cheese in its texture and production method.

A quesadilla is a tortilla filled with melted cheese and optionally meat or vegetables, toasted on a pan or grill until crispy.

Quiche is a French savoury tart made from shortcrust pastry filled with a mixture of beaten eggs, cream and various fillings such as bacon, cheese or vegetables.

Quince is the fruit of the quince tree, an ancient fruit tree cultivated since antiquity in the Mediterranean and Middle East regions. The fruits are large, pear-shaped or apple-shaped, with yellow skin and hard flesh that is astringent and unsuitable for eating raw. After cooking, quince develops a delicately sweet flavor and a pink color. It is ideal for making jams, compotes, jellies, and traditional quince cheese. Quince contains pectin, vitamin C, and fiber.

Quinoa, pseudocereal pocházející z jihoamerických And, byla po tisíce let pěstována Inkami. Semena quinoa jsou bohatá na kompletní bílkoviny obsahující všechny esenciální aminokyseliny, což je mezi rostlinnými potravinami výrazné. Quinoa je přirozeně bezlepková a obsahuje vlákninu, železo, hořčík a vitamíny skupiny B. Při vaření se připravuje podobně jako rýže a používá se do salátů, jako příloha nebo jako základ hlavních jídel. Dostupná je v bílých, červených a černých odrůdách, z nichž každá má mírně odlišnou chuť.