Q
Quiche
This dish is a pastry crust filled with a savory egg custard which usually includes cheese, seasonings, vegetables, and other ingredients. It's typically baked in a shallow, straight-sided, fluted baking dish.
R
Ragoût
Ragout is derived from the French verb ragoûter, which means "to stimulate the appetite." A ragoût is seasoned stew, usually made with meat, poultry, fish, and often vegetables.
Ramekin
It is an individual baking dish that resembles a miniature souffle dish.
Rasher
A strip of meat, such as bacon. Rasher may also mean a serving of 2 to 3 thin slices of meat.
Rounded Tsp/Tbsp
to mound ingredients or dough slightly in a teaspoon or tablespoon.
Reconstitute
To bring a dried or dehydrated product to its original consistency by adding a liquid.
Reduce
To boil a liquid until a portion of it has evaporated. Reducing intensifies the flavor and results in a thicker liquid.
Roll Out
To lightly roll dough with rolling pin to required thickness as per recipe.
Render
To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking.
Ribbon
The term describing the texture of egg yolks which have been beaten with sugar. When beaten sufficiently, the mixture forms a thick "ribbon" when the beater is held up over the bowl. The ribbon makes a pattern atop the batter which disappears into the batter after a few seconds.
Rib
A single stalk of a bunch of celery, also called a stalk.
Rub In
To mix fat with flour using fingers until mixture has the texture of crumbs.
Rind
the tough outer peel of a food.
Risotto
Rice sautéed in butter then cooked and stirred as stock is slowly added in portions. As each addition of stock is absorbed, another is added until the rice is creamy and tender. Vegetables, meat, seafood, herbs, cheese, wine, and other ingredients may be added.
Roast
To cook a food in an open pan in the oven, with no added liquid.
Roaster
A size classification for a chicken about 5 pounds in weight and from 10 to 20 weeks old.
Roe
fish eggs.
Rolling Boil
A very fast boil that doesn't slow when stirred.
Rolling Pin
A cylindrical kitchen utensil with many uses, which include rolling pastry, crushing bread crumbs, and flattening other foods. Though the most common is hardwood, rolling pins may be made from other materials, such as ceramic, marble, metal, and plastic.
Rosemary
An herb with needle-like leaves, Rosemary has a fresh pine flavor.
Rotisserie
A device which contains a spit with prongs. Food (usually meat or poultry) is impaled on the the spit, fastened securely then cooked. Most rotisseries are motorized so they automatically turn the food as it cooks.
Royal Icing
An icing which hardens when dried. Royal icing is made with confectioners' sugar, egg whites, flavoring, and sometimes food coloring.
