We've put together a handy glossary of cooking terms and ingredients. Click the letters below to view the glossary of terms.
Quail: A small game bird with dark, tender flesh and a mild gamey flavour.
Quality: Refers to the internal and external attributes of any product purchased. Attributes may be found when eating (odour, taste and texture), in the appearance of a product before cooking (texture, freshness, colour, taste) or its nutritional content.
Quandong: A fruit that is also called a Native peach, Quandongs are red in colour with a peachy apricot flavour.
Quark: Refer Cottage cheese.
Quarter: The term quarter refers to the process of cutting a meat carcass into two, after which the two pieces become known as the forequarter and hindquarter.
Queensland blue pumpkin: A variety of Pumpkin.
Quenelles: A French term for small, light fish balls, made by combining minced fish with cream and egg whites that are formed into small dumplings and poached.
Quiche: A savoury mix of eggs and various other ingredients, placed in a pastry shell.
Quick bread: Any bread or cake baked using baking powder instead of yeast.
Quick Freeze: A process of freezing food to -7°C, or colder, within two hours. This process may also be called Snap freeze or Blast freeze.
Quince: A large, firm yellow fruit, with a skin covered in fine fur (or fuzz). Quince are often served baked, stewed or poached.
Quinine: The bitter alkaloid from cinchona bark, used as flavouring in Indian tonic water.
Quinoa: Pronounced “keen wa” a grain, similar to millet, that swells when cooked and has the appearance of caviar.