Q
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.
Quiche - savory
custard baked in a pie shell.
Quoorma - a spicy
Pakistani or Indian stew of mutton and yogurt.
