The complete glossary of culinary terms – Q

The complete glossary of culinary terms – Q

Reading a recipe and aren’t sure about some of the ingredients, terms, and recipe techniques included? You’re not alone if you’ve ever found yourself lost in a restaurant menu or need clarification on a recipe. Even for the most gifted Chefs, there are terms in a recipe that make them stop and say, “Huh?” The culinary world is full of unique terms, jargon, and words and techniques that can be challenging to understand and master. That’s where the complete glossary of culinary terms comes in. This comprehensive guide is designed to demystify the world of cooking and help you easily navigate complex recipes. This glossary covers everything from ingredients and cooking methods to equipment and kitchen jargon. It provides all the essential knowledge you need to navigate the world of cooking. Whether you’re a seasoned home cook or just starting in the kitchen, this guide is a must-have tool for expanding your culinary skills and knowledge. So grab your apron and get ready to elevate your cooking endeavours with the Fast2eat complete glossary of culinary terms.

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Here is a glossary of culinary terms starting with the letter Q


Quadriller is a French term used to describe a cooking technique in which meat or fish is cooked on a hot grill, resulting in a crosshatch pattern on the surface of grilled or broiled food, as part of food presentation. 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.


Quail is a small game bird with tender and flavourful meat, commonly used in gourmet cuisine and often roasted or grilled. Quail meat is prized for its tender, juicy flesh and rich flavour, which is often seasoned with herbs and spices. Quail eggs are also popular.


Quark refers to a type of creamy, mild-tasting cheese similar to cottage cheese or yogurt, commonly used in German and Eastern European cuisine for sweet and savoury dishes. It is often used in dishes such as quiche, crepes, and sauces and can be flavoured with herbs and spices for added depth of flavour.


Quasi is a French term for a cut of veal taken from the rump.


Quatre-épices means ‘four spices’ in French and is made up of ground black or white pepper, cloves, nutmeg and dried ginger. This blend is commonly used in French and other European cuisines to add warmth and depth to dishes like stews, braises, and desserts. It is used in various dishes, especially in charcuterie. It’s also used to season vegetables, soups, and stews. Some variations of the mix use allspice instead of pepper or cinnamon instead of ginger.


Quatre-fromage is a French culinary term that roughly translates to “four cheeses.” It refers to a dish or sauce made with four different types of cheese, typically blended to create a rich and creamy flavour profile.


Quenelle is a classic French culinary technique where a mixture of minced meat, fish, or vegetables is shaped into an egg-like or oval shape before cooking. It is made with a forcemeat of pork, beef, veal, chicken or fish bound together with fat and eggs, sometimes combined with breadcrumbs. The term also describes the oval, three-sided shape commonly produced. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are more commonly served as a dish in their own right.


Quench can refer to quickly placing a heated object in cold water. This is usually done to either stop the cooking process or separate an object’s skin from the meat. This process is sometimes referred to as “shocking.”


Quiche is a savoury open-faced pie made with eggs, cream or milk and a filling of choice, such as cheese, vegetables, or meat. It is often served as a brunch dish or appetizer and can be baked in a pie crust or individual ramekins. Quiche can be served hot or cold. It is part of French cuisine and popular in other countries, particularly as party food. Quiche Lorraine is one variant.

Quick bread

Quick bread refers to a type of bread that is made without yeast or a long rising time. It is typically made with baking powder or baking soda as a leavening agent. It can be mixed, risen, and baked in a shorter amount of time than traditional yeast breads. Quick breads are often moist and tender and can be flavoured with a variety of ingredients such as fruits, nuts, or spices. Often including flavours like banana bread or pumpkin bread.


Quince refers to the Cydonia oblonga tree’s fruit, related to pears and apples, commonly used in baking, preserving, and making jams, preserves, jellies, and desserts. It is known for its bright yellow colour and distinct fragrance. Quince has a sweet, floral flavour and is often used as a recipe substitute for apples. It is also used in traditional desserts and drinks in many cultures, particularly in the Middle East and Europe.


Quinoa is a nutritious and versatile grain high in protein, fibre, and various minerals. Quinoa can be used as a substitute for rice, couscous, or other grains and can be flavoured and seasoned in a variety of ways to suit different dishes and cuisines.


This is not an exhaustive list, but it covers a variety of culinary terms.
Did we leave any out? What would you add to this list of culinary terms?
If you need more terms or have any other questions, please ask in the comments, and we will update our ever-growing list.


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