Cooking definitions and terms beginning with
Quahog - a hard-shell clam of excellent quality. Large size (4-5 inches), are called quahogs; smaller sizes are know as cherrystones (3 inches), and littlenecks (1 1/2 inches). Quahogs are best for chowders.
Quail - a game bird sought for its fine flavor.
Quart - a measure of volume in the U.S. system; 32 fluid ounces equal 1 quart and 4 quarts equal one gallon.
Quenelles - tiny mousses poached in broth, then drained and served with a savory sauce. Fish and poultry mousses are most popular.
Queso - creamy cheeses or cottage cheese from Mexico or Argentina.
Quinoa (KEEN-wah) - A staple of the ancient peoples of Peru, who called it "the mother grain", quinoa is today an important food in South American cuisine. Hailed as the "supergrain of the future," quinoa contains more protein than any other grain, and is considered a complete protein because it contains all eight essential amino acids. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous.
Quiché - savory custard baked in a pie shell.
Quoorma - a spicy Pakistani or Indian stew of mutton and yogurt.
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