Culinary Terms Q #Quenelles: Forcemeat formed into balls usually with two spoonsand, then poached or fried. Queen of Puddings – A baked dessert popular in nineteenth-century England consistency of a layer of breadcrumbs, milk and egg yolks, spread with strawberry …
Culinary Terms K 1. #Kebab: Small pieces of meat fixed on a skewer. braised or curried. 2. #Kedgeree: Indian dish of cooked fish. often salted or smoked, with rice, eggs etc. sometimes curried. 3. #Knead: To work a dough lightly …
Culinary Terms H 1. #Haggis: A kind of bag pudding. made in Scotland. from liver. sheep’s head. etc.. finely minced and mixed with oatmeal, herbs. etc. 2. #Hash : A made-up dish of meat that has been diced or minced. …
Culinary Terms O Oat Bran – The coarse outer layer of the oat, removed in the milling process. Oat bran is used in cooking and is regarded as a good source of soluble fibre. It can be added to bread, …
