Wine Dine and Play: The Grand food and Beverage Dictionary

Part 17

The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)

"Q & R"

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A glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…

“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”

– Chef Sean, September 2013

Last Updates made on April 15, 2017 with along way to go

Quaker 100% Natural Granola:

Quaker Oatmeal Squares – Quaker Oats:

Quaker Oh's – Quaker Oats:

Quart (Measurement):

Quart Dip:

Quatre Epice:

Quadrefiore: Difficult to describe in words, this small, short pasta type looks a little like a flower ‘end-on’. It features approximately seven wave-edged ridges radiating out from a central tube.

Quahog Indian: Name for the large Atlantic Coast clams

Quarter barrel (pony keg): More commonly known as pony keg, is a beer vessel containing approximately 7.75 U.S. gallons (29.33 liters) of fluid. It is half the size of the standard beer keg and equivalent to a quarter of a barrel.

Quenelle: A light, delicate dumpling made of seasoned, minced or ground fish, meat, or vegetables bound with eggs. This mixture is formed into small ovals and gently poached in stock.

Quiché:

Quick Bread or Quickbread: A light, airy bread made with a chemical leavening agent (baking powder or baking soda). The name refers to the fact that since they are made without yeast, they do not need time to rise before baking; no kneading or rising is required. Biscuits, cornbread, muffins, popovers, soda breads, and sweet breads such as banana bread fall into this category.

Quinoa:

Quisp – Quaker Oats: (Sold on-line and in limited distribution)

Quiznos: American Chain Restaurant

R.C. Cola:

Rachael Ray (Chef):

Radiatore: Literally translates as ‘radiators’, and are small squares of pasta that display ridges ‘radiating’ outwards.

Radicchio:

Radish:

Radish, Chinese:

Ragoût: A Thick brown savory stew made from poultry, game, fish, or vegetables cut into pieces and cooked in a thickened liquid, generally flavored with herbs and seasonings.

Ragù: Italian meat based sauce

Ragú®: Company (notice the accent on the u is opposite)

Ragoûter: Which means "to revive the taste".

Rainbow Trout:

Raisin:

Raisin Bran: Kellogg's – (1950 – present)

Rakkyo:

Ramekin: A small shallow Porcelain cup baking dish in which foods can be baked and served in, often used to make soufflés.

Ramen: Ramen noodles are used extensively in Japan, although they are Chinese in origin. They can be purchased fresh, but are much more readily available dried. They are used in Japanese noodle soups. The fresh noodles need to be boiled until they are tender before being added to a soup.

Rampion:

Rare: A temperature term for cooking until the outside color of the meat is greyish-brown and the middle is red. See steak Temperatures.

Ras el Hanout:

Rashma Beharry (Chef):

Rasher: A thin slice of bacon

Raspberry:

Rations:

Rauchmalz: Is a German malt that is prepared by being dried over an open flame rather than via kiln. The grain has a smoky aroma and is an essential ingredient in Bamberg Rauchbier.

Ravigote: Cold sauce, made with mayonnaise base, chopped green herb, and tarragon vinegar with a tart taste

Ravioli: Arguably the most well-known type of stuffed pasta, small, square noodle dough cases filled with seasoned ground meat, grated seasoned cheese, or finely chopped seasoned vegetables and served with a meat or Mariana sauce

Raw Sugar: Sugar that has not been refined fully.

Raw wheat: Belgian witbier and Lambic make heavy use of raw wheat in their grist. It provides the distinctive taste and clouded appearance in a witbier and the more complex carbohydrates needed for the wild yeast and bacteria that make a lambic.

Raymond Blanc (Chef):

Raymond Oliver (Chef):

Reblochon: In the Middle Ages, this Alpine Region cow’s milk cheese (AOC) was farmed in the mountains of Haute Savoie and the village used to pay their taxes with part of their milk production. They did not fully milk their cows so as to lower their level of production. Once the tax officers came to measure the milk produced and left, the farmers went back to milk the cows again. The milk they got was much richer and was used to make Reblochon! It is aged in cellars or caves in the mountains, with a creamy, softer-than-Brie texture; a nutty after taste; and a strong herbal aroma that is not for the timid.

Recipe:

Red Grouper:

Red Gurnard:

Red Hind Grouper:

Red Lacaune ewes:

Red Lobster: American Chain Restaurant

Red Mullet:

Red Onion:

Red Potato:

Red Pumpkin:

Red Rice Vinegar: Vinegar that is dark colored, but lighter than black rice vinegar. In any event, you will never get the two mixed up once you have a taste - red rice vinegar is an intriguing combination of tart and sweet. Red rice vinegar can be used as a substitute for black vinegar - just add a bit of sugar. It makes a very good dipping sauce, and you can also use it in noodle, soup, and seafood dishes (you will often find it in recipes for Hot and Sour and Shark's Fin Soup). Both Pearl River Bridge and Koon Chun from Hong Kong are good brands.

Red Rooster: Australian Chain Restaurant

Red Snapper:

Red Wine:

Reduce: To concentrate a liquid by simmering for a long time

Refreshments:

Refrigerator:

Reinheitsgebot: Sometimes called the "German Beer Purity Law" or the "Bavarian Purity Law" in English, was a regulation concerning the production of beer in Germany. In the original text, the only ingredients that could be used in the production of beer were water, barley and hops. The law originated in the city of Ingolstadt in the duchy of Bavaria on 23 April 1516

Reishi Mushrooms (Ganoderma lucidum): Is a highly prized Chinese medicine, and is now the subject of many medical studies.

Relish:

Remoulade sauce: A highly seasoned cold sauce similar to tartar sauce, but using mustard and ground pepper added

Render: To cook the grease out of animal fat

Rennet:

Restaurant:

Rhode Island Red hens:

Rhubarb:

Rib Eye or Ribeye Steak: A rib steak without the bone; prized among steak lovers for its marbling and flavor. Sirloin steak: Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored.

Ribs:

Riccia Larga: A medium-sized lasagna noodle with frilled edges.

Rice:

Rice Krinkles: Post (1951-1970s)

Rice Krispies: Kellogg's – (1929 – present) Apple Cinnamon Rice Krispies – Kellogg's (1980s–1990s)

Rice Noodles: Noodles in various widths (up to about 1/8 inch). Rice sticks are long, straight ribbons, and rice vermicelli is very thin.

Rice Wine:

Rice Wine Vinegar: Let us clear up the difference between rice wine and rice vinegar. Enjoyed by the Chinese for over 4,000 years, rice wine is made by a fermentation process involving yeast that transforms the sugars from glutinous rice into alcohol. When making rice vinegar the fermentation process goes one-step further, adding bacteria to turn the alcohol into an acid. It is easy enough to confuse the two since they often sit side by side at the grocery store. The fact that rice vinegar is also called "rice wine vinegar" does not help matters.

Rick Bayless (Chef):

Rick Moonen (Chef):

Richard Leblanc (Chef):

Richard Petty 43's: General Mills

Ricotta: Ricotta is a soft, unripen Italian curd cheese. Sweet in flavor and grainy in texture, Ricotta is used often in Italian sweets (such as cannoli) and in savory dishes as stuffed pasta and lasagna.

Rigatoni: A very popular type of pasta in the south of Italy, they are large, ridged, and sometimes slightly curved tubes of pasta with square ends.

Ring: Numerous breads are baked in ring shapes; they tend to be artisan breads such as ciabatta and holiday breads such as Easter bread rings baked with colored eggs. An exception is the everyday bagel and bialy.

Risotto: Rice baked with minced onions and meat stock and adding Parmesan cheese after baking

Rissole: French word for Brown

Roasts:

Roasted Barley: Un-malted barley kernels which has been toasted in an oven until almost black. Roast barley is, after base malt, usually the most-used grain in stout beers, contributing the majority of the flavor and the characteristic dark-brown color.

Rocco DiSpirito (Chef):

Rock Hind Grouper:

Rock Salt: A crystalline form of salt.

Rocky Mountain Cuisine:

Rodenbach Grand Cru: Flanders Red Ale / 6.00% ABV Brouwerij Rodenbach N.V.

Roe: Fish eggs

Rokusaburo Michiba (Chef):

Roll: A roll is individually portioned bread, often a smaller version of a larger loaf. It differs from a biscuit in that it is made with yeast as a leavening agent rather than baking powder or baking soda. There are numerous types of rolls, reflecting national and regional specialties. Examples of the different types of rolls include brioche, cloverleaf, club rolls, crescent, dinner rolls, finger rolls, Kaiser, knot, Parker House, pistolet, and twist. Hamburger and hot dog rolls are referred to as buns.

Rolling Pin:

Rolling Rock: Is a 4.6% abv pale lager made in 1939 by the Latrobe Brewing Company. Although founded as a local beer in Western Pennsylvania, it was marketed aggressively and eventually became a national product. The brand was sold to Anheuser-Busch of St. Louis, Missouri, in mid-2006, which transferred brewing operations to New Jersey.

Roll-Up: See wrap.

Romaine Hearts: Or Romaine lettuce is hale, mild, and hearty. Its crunchy texture can stand up to any dressing from light gingery vinaigrette to a full-blown thick and creamy Blue Cheese Dressing.

Romano’s Macaroni Grill: American Chain Restaurant

Root beer float:

Rope Grown Mussels:

Rose, Edible:

Rose Garnie:

Rose Gray (Chef):

Rosemary (Rosmarinus officinalis): Comes from the Mint family. Rosemary is a popular Italian spice used in lamb, pork, chicken, and rabbit dishes. It has a tea-like aroma and a piney flavor. Rosemary leaves should be crushed before using.

Roselle:

Rôtisseur (roast cook): Manages a team of cooks that roasts, broils, and deep fries dishes.

Roquefort: This famous Auvergne, Midi Pyrenees Region ewe / sheep’s milk blue vein cheese (AOC) was first discovered in 79 A.D. when Pliny the Elder mentioned its rich aroma. It was the favorite cheese of Charlemagne. Roquefort is made exclusively from the milk of the red Lacaune ewes that graze on the huge plateau of Rouergue, Causses in the Aveyron. Genuine Roquefort has a red sheep on the label. In 1411, King Charles VI gave rights to the ageing to only one village: Roquefort-sur-Soulzon. Nowadays, the cheeses still mature naturally in the same caves of this village for a minimum of 4 months. As of 2003, there are seven Roquefort producers. The largest is "Roquefort Société.” "Roquefort Papillion" is also a well-known brand. The five other producers are "Carles", "Fromageries occitannes", "Gabriel Coullet", "Vernières" and "Le Vieux Berger.” Roquefort is recommended with a sweet wine such as Muscat, a Port, or Sauternes.

Rose Water:

Rosé Wine:

Rösti:

Rösti Potatoes:

Rotelle: Spiral shaped pasta.

Roti: French word meaning Roast

Roti (Indian): Is the word for bread in Hindi, Urdu and many languages of India and Pakistan. A flatbread similar to a tortilla, it is the Indian bread, normally eaten with curries and cooked vegetables. Each region of India has its own version of roti, with varying names. Different flours are used—while most rotis are wheat-based, others are made from pearl millet, maize gram flour, other grains and flour blends.

Rotini: Are twisted pasta like fusilli, only shorter.

Rouge: French word meaning Red

Roulade: Rolled meat or a meat roll

Roux: (pronounced like the English word "rue") Is a mixture of equal parts wheat flour and fat over low heat. It is the basis of three of the mother sauces of classical French cooking: Sauce béchamel, Sauce velouté, and Sauce Espagnole. Butter, vegetable oils, or lard are common fats used. It is used as a base for gravy, other sauces, soufflés, soups, and stews.

Roy Rogers Restaurants: American Chain Restaurant

Royale: A mixture of cream and eggs baked into a custard for garnishing a consommé and broth

Royale, a la: A consommé garnish made of unsweetened custard. In addition, a poached fish or poultry in a velouté sauce (a white sauce of stock and cream thickened with butter and flour) with truffles.

Royal Castle: Trinidad and Tobago Chain Restaurant

Ruote: (Wagon Wheels): Small, wheel-shaped pasta. Useless for catching sauce but good for kids!

Ruby Tuesday’s: American Chain Restaurant

Rutabaga:

Rye:

Rye Bread: Bread made from rye flour, which is higher in fiber and denser than wheat bread, and stronger in flavor. The bread is usually made with a sourdough starter and may be baked with caraway seeds for additional flavor. There are light and dark rye breads, depending on the flour (which is classified according to the level of extraction of fiber) and added ingredients, such as molasses for flavor or caramel for color. Artisan loaves can include ground spices such as anise, coriander, and fennel. A marble rye is a swirl of dark pumpernickel rye and light rye dough, and is festive sandwich bread. See also pumpernickel. Origin: Britain. Around 500 C.E., the Saxons and Danes settled in Britain, bringing rye. Dark rye bread became a staple food until the middle Ages. See Jewish rye bread.

Rye in Beer: The use of rye in a beer typifies the rye beer style, especially the German Roggenbier. Rye is also used in the Slavic kvass and Finnish sahti farmhouse styles, as readily available grains in eastern Europe.

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Part 17

of the Grand Dictionary of Food and Beverages complete

Proceed to "S"

by:

Sean Overpeck (CFE)

Executive Chef

Father, Husband, Wine Drinker

Restaurant nut, History and

Star Trek lover

winedineandplayblog@gmail.com

About Sean:

I am based out of St. Petersburg, Florida working in the food service industry for over twenty years, and am currently with the American Embassy as the Executive Chef. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 300 articles have been written, including fifteen restaurants from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.

Who is John Galt?

“Culinary perfection consists not in doing extraordinary things,

But in doing ordinary things extraordinarily well.”

-Angelique Arnauld (1591-1661)