quadriller - To
mark the surface of grilled or broiled food with a crisscross pattern of
lines. The scorings are produced by contact with very hot single grill bars,
which brown the surface of the food. Very hot skewers may also be used to
mark the surface.
Quark cheese (qwark) - Quark
cheese is a soft, unripened cheese with the texture and flavor of sour
cream. Quark can be used as a sour cream substitute to top baked potatoes
and as an ingredient in a variety of dishes including cheesecakes, dips,
salads, and sauces. By the same token, sour cream can be used as a
substitute if quark is unavailable.
quatre epices (KAH-tray-PEES) -
In French it means "four spices." It is a mixture of ground spices usually
consisting of pepper, nutmeg, ginger, and cloves. Since there is no standard
mixture for quatre epices, the mixture will vary with each chef.
quiche (keesh) - The word is
from the German word Küchen, meaning cake. It is an open-faced pie or tart
having an egg filling and a variety of other ingredients. Bread dough was
traditionally used, but in modern times, pie pastry and occasionally puff
pastry is commonly substituted. Today, one can find many varieties of
quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms,
ham and/or seafood (primarily shellfish). Quiche can be served as an entrée,
for lunch, breakfast or an evening snack.
History: Quiche originated in Germany,
in the medieval kingdom of Lothringen, which was ruled by the Germans. The
French later changed the name from Lothringen and to Lorraine. Quiche became
popular in England after World War II, and in the United Sates during the
Quiche Lorraine - The most popular
of all quiches in which bacon strips are arranged in the bottom of the
pastry shell together with Gruyere cheese. The shell is then filled with
the egg mixture and baked.
quick bread - As the name
implies, quick breads can be made quickly and easily. Because the leavening
agent is either baking powder, baking soda, or steam, there is no rising
time required. A baked quick bread will generally have a gently rounded top
that is slightly bumpy.
History: Quick breads (chemically
leavened) were not developed until the end of the 18th century. This took
place in America, where pearlash was discovered. Pearlash is a refined form
of potash, and it produces carbon dioxide gas in dough. Baking powder was
not developed commercially until 1857 (phosphate baking powder).
quinoa (kEEN-wah) - Quinoa was
once the staple food of the Incas and was known as "the mother grain" in
ancient times. It has just started to catch on in the U.S. It is a very
small ivory-colored grain, which you can purchase in grain and flour forms.
It cooks like rice, but cooks in half the time and expands to four times its
size. The flavor is delicate and has been compared to couscous with a
slightly bitter aftertaste. To remove the bitter taste, you need only to
rinse the quinoa in a sieve before cooking. Many chefs are using it as an
interesting side dish. Sometimes it is called a Super food because it's a
good source of iron, plant protein, potassium, magnesium and lysine. Given
the basically bland taste of quinoa, rice and couscous are often very good