Glossary of terms

Radish is a small round or slightly elongated root vegetable with red skin and white crunchy flesh. Among the earliest spring vegetables, it takes only 25-30 days from sowing to harvest. With a mildly peppery taste due to its mustard oil content, it is consumed mostly raw in salads, on sandwiches, or as a garnish. It is rich in vitamin C, potassium, and fiber. Radish leaves are also edible and suitable for soups.

Ragout is a rich, slow-cooked stew made by gently simmering meat and vegetables in an aromatic sauce. It originates from French cuisine, where it is traditionally prepared with beef, lamb, or rabbit alongside root vegetables and herbs. The most well-known variation is Italian ragù alla bolognese, served with pasta. Ragout is characterised by its deep flavour achieved through long, slow cooking, which renders the meat tender and the sauce thick. In Central European cooking, ragout is prepared with various meats, tomatoes, and spices.

Raisins are dried berries of the grapevine, known for their sweet flavour and chewy texture. They are produced by drying grapes in the sun or in dehydrators. The most common varieties used are Thompson Seedless and Sultana. Raisins are a rich source of natural sugars, fibre, iron, and potassium. They are used in baking, confectionery, and main dishes. They are added to cakes, muesli, bread, sauces, and salads. Stored in a dry, dark place, they retain their softness and flavour.

Rambutan is a tropical fruit originating from Southeast Asia, easily recognised by its red skin covered with soft, hair-like spines. Beneath the skin lies translucent white flesh with a gently sweet flavour reminiscent of lychee. Rambutan is consumed fresh but is also added to fruit salads, desserts, and cocktails. It contains vitamin C, iron, calcium, and fibre. The name comes from the Malay word rambut, meaning hair. Rambutan is primarily cultivated in Thailand, Malaysia, and Indonesia.

Ramen is a Japanese noodle soup with a rich broth, noodles, sliced meat, and various toppings. There are four main types based on the broth base.

Rapezový olej je rostlinný olej lisovaný z řepky. Tento olej patří mezi nejvíce používané kuchyňské oleje v Evropě díky své neutrální chuti a vysokému kouřovému bodu. Obsahuje příznivý poměr omega-3 a omega-6 mastných kyselin a je bohatý na vitamin E. Vhodný je pro smažení, pečení, zálivky na saláty a přípravu majonézy. Rafinovaný rapezový olej má jemnou chuť, zatímco za studena lisovaný si zachovává výraznější aroma.

Rassolnik is a traditional Russian soup made from pickled cucumbers, pearl barley, and meat in a tangy broth with sour cream.

Ratatouille is a traditional Provençal vegetable dish made from aubergine, courgette, peppers, tomatoes, onions and herbs, stewed or baked in the oven.

Ravioli are Italian stuffed pasta squares filled with ricotta, meat, spinach, or mushrooms, served with sauce or in broth.

A reception is a formal social event usually held after a significant occasion, such as a wedding, christening, exhibition opening, or state visit. The hosts welcome guests and offer refreshments including drinks, canapes, and light bites. A reception is typically shorter than a banquet and is usually held standing. The emphasis is on social interaction and representation. In the hospitality industry, reception also refers to the front desk area of a restaurant or hotel.

A reception buffet is a formal social event where cold and warm refreshments are served in a buffet style. Guests move freely around the venue and help themselves to food. Unlike a formal dinner, there is typically no assigned seating. The menu includes canapes, finger foods, appetizers, and desserts. Reception buffets are held at official events, corporate functions, gallery openings, or celebrations. The emphasis is on elegant presentation and aesthetic arrangement of the dishes.