Glossary of Culinary Terms

QUAIL - Being an ancient Chinese dish and is still enjoyed today as a small appetizer. Prized for the delicate flavor and small eggs, quails are often included in Chinese banquets due o the belief that eating quails lengthens one's life.

QUARK - A form of cheese that appears almost white and is very soft. made from skimmed milk, it is extremely low in fat and ideal for those weight watchers. Can be substituted for butter or full-fat curd cheese in scrambled eggs or mashed potatoes.

QUINCE - A  very hard, ribbed fruit with seeds, a yellow, downy skin and yellow fresh. The fruit is rounded or pear-shaped. It gives off a strong scent and its hard flesh is very bitter when raw. However, when cooked, a quince yields a wonderful smell and delightfully mellow flavor. It is excellent for canning or great in jams and marmalades. The word "marmalalade" comes from the Portugese "inannelo" or "marmelo", meaning quince. Rich in tannin and pectin. Quince goes well with apples and pears. In Iran the fruit  is used like peppers; stuffed with ground lamb, chick peas and other legumes, and spices.