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   glossary_q/Quahog_1.jpg Quahoga 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.  
   glossary_q/Quail_1.jpg Quaila game bird sought for its fine flavor.  
     
Roasted
Quail Eggs
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   glossary_q/Quart.jpg Quarta measure of volume in the U.S. system; 32 fluid ounces equal 1 quart and 4 quarts equal one gallon.  
   

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   glossary_q/Quenelles_technique.jpg Quenellestiny mousses poached in broth, then drained and served with a savory sauce. Fish and poultry mousses are most popular.  brochet ►
  
   

Technique ▲

 

 

 

 
Pike
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     Quesocreamy cheeses or cottage cheese from Mexico or Argentina.  
   

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   glossary_q/Quince.jpg Quince : related to apples and pears, and like them has a pome fruit, which is bright golden yellow when mature, pear-shaped, 7–12 cm long and 6–9 cm broad.   Cultivation of quince may have preceded apple culture, and many references translated to "apple", such as the fruit in Song of Solomon, may have been to a quince.  
   

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 Quinoa 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.  
   glossary_q/Quiche.jpg Quichesavory custard baked in a pie shell.  
     
Leek Flamiche
 
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     Quoorma   spicy Pakistani or Indian stew of mutton and yogurt.  
       
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