Quesadilla – Flour tortilla filled with cheese and folded over (Mexican)
Quiche – Open top pie made of eggs, milk or cream, various fillings
Quince – Yellow-skinned fruit cross between apple and pear
R
Radicchio – Member of chicory family with red and white leaves
Ragout – French term for stew made of meat, fish, or vegetables
Ragu – Meat sauce for pasta; sometimes refers to other hearty sauces
Raita – Cooling vegetable and yogurt salad (Indian)
Ramekin – Very small dish used for individual portions
Ramen Noodles – Asian, off-white, wheat-based noodle
Ratatouille – Vegetable stew of onions, aubergine, sweet peppers, courgettes
Ravioli – Italian pasta filled with meat or cheeses
Reduce – To cook by simmering until volume decreases to concentrate flavours
Reduction – Result of reducing by boiling down sauces
Refresh – To stop cooking process by submerging in cold water
Remoulade – Classic French sauce of mayonnaise with mustard, capers, gherkins
Rennet – Extract from stomach of lambs and calves used in cheese making
Rice Paper – Thin, crispy wrap made from rice flour used for spring rolls
Rice Vinegar – Aromatic, light, delicately flavoured vinegar distilled from white rice
Rice Wine – Clear Chinese cooking wine made from fermented rice
Ricotta – Fresh, smooth, soft Italian cheese similar to cottage cheese
Rillette – Coarse, highly spiced spread made of meat or poultry
Risotto – Traditional Italian dish made with Arborio rice, saffron, broth
Rissole – Small pies filled with meat or vegetables and deep fried
Roast – To cook foods by surrounding with hot, dry air in oven
Rolling Boil – Boiling water at very high heat
Roquefort – Blue semi-soft French cheese
Rosemary – Fresh, bittersweet herb that resembles short pine needles
Rösti – Swiss potato pancake made from cooked potatoes
Rouille – Thick sauce like aioli, made of dried chillies, garlic, olive oil
Roux – Mixture of flour and fat used to thicken sauces, soups, stews
Royale – Type of custard cut into shapes, used to garnish consommé