Culinary glossary of terms

The culinary glossary is a clear encyclopedia of cooking terms, techniques and ingredients that you will come across in recipes from home and world cuisines. It suits beginners who want to understand what a recipe asks for, as well as experienced cooks who need to check a particular method or the name of an ingredient.

Each entry comes with a plain explanation of how the term is used and what to watch out for while cooking, often with a practical tip right at the stove. Browse the entries alphabetically, or use the search when you are looking for a specific term.

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Quail eggs - miniature delicacy

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.

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Quark - Central European dairy staple

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.

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Quesadilla - crispy Mexican cheese tortilla

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

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Quiche, French Savoury Tart

Quiche is a French savoury tart made from shortcrust pastry with a filling of beaten eggs and cream and ingredients such as bacon, cheese or vegetables. The most famous is quiche lorraine with bacon and Gruyère cheese. The pastry is blind-baked and filled with the egg mixture, which bakes into a soft custard. It is served warm or cold.

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Quince - a forgotten fruit full of flavor

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.

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Quinoa - a superfood from the Andes

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.

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