Quenelle - oval dumpling of seasoned meat and fish which is usually poached in stock.

Quiche - open flan without a lid. It is usually savoury and the filling is made of egg and milk mixed into the main ingredient.

R

Radicchio - related to the chicory family radicchio is crispy and has a peppery taste. It is red with white veins and usually used in salads.

Ragout - stew of French origin of fish, meat or chicken.

Ramekin - small round dish used for individual dishes such as soufflé.

Ratafia biscuits - light biscuits made with almonds similar to the Italian Amaretti. Widely used in trifles and puddings.

Ratatouille - vegetable stew from Provence made with aubergines, peppers, onions, courgettes and tomatoes and left to simmer in extra virgin olive oil and herbes de Provence.

Ravioli - small pasta cases which are usually stuffed with meat, cheese or vegetables and cooked in the same way as pasta and served with a tomato sauce or simply with extra virgin olive oil and Parmesan cheese.

Reduce - to evaporate excess liquid by fast boiling to concentrate the flavour and to thicken the sauce.

Rennet - extract taken from the sheep's or cow's stomach this helps in the curdling of milk to make cheese.

Rice flour - flour made from stoned rice which is used to thicken sauces and soups. It is also used as an alternative to wheat flour where people are allergic to it.

Rice vinegar - vinegar made from rice wine and used mostly in Asian cuisine.

Rice wine - a sweet wine which is made from the fermentation of steamed rice. An essential ingredient in all Asian cuisine it is used in sauces and marinades.

Rice vermicelli - rice noodles.

Ricotta - Italian cheese made from ewe's milk which is creamy soft and smooth. It is used on its own or used in the preparation of sweet and savoury dishes.

Rind - another word for zest.

Risotto - Italian rice based dish cooked in stock and wine.

Rissole - minced meat or fish which is covered in breadcrumbs, shaped into small cakes or balls and fried in butter or extra virgin olive oil.

Rocket - popular green salad vegetable in the Mediterranean region having a bitter but peppery taste.

Rosewater - a water which is flavoured by the distillation of rose petals. Widely used in eastern Mediterranean cuisine to flavour cakes and biscuits.

Rosti - Swiss potato cake made from grated potato and fried until golden.

Rouille - pungent sauce from Provence which accompanies bouillabaisses made with chillies, garlic and extra virgin olive oil.

Roux - a sauce made from equal quantities of flour and butter. Essential base for white sauces such as béchamel.

Rump - cut of beef from the lower back of the cow. Less tender than sirloin.

S

Saffron - threads which are the stamens of the saffron crocus which are added to stews, casseroles and rice based dishes to give them a distinctive yellow colour.

Salami - cured sausage made from a mixture of meats and flavoured with spices and herbs. These are usually air dried or smoked.

Salsa - thick spicy relish made from tomatoes, chillies and onion.

Salt cod - dried cod which is salted. Popular in French, Spanish and Portuguese cuisine, salted cod has to be rinsed off its salt before use.

Saltimbocca - a Italian dish made of rolled pieces of veal or poultry and cooked in herbs and extra virgin olive oil.

Sambuca - strong and sweet Italian liqueur which is colourless and flavoured with aniseed. It is drunk with coffee beans floating in the glass and set alight.

Sangria - Spanish drink made of red wine, diced fruit and spices.

Sardines - oily fish which are usually grilled or fried.

Sashimi - traditional Japanese dish of raw fish served with dipping sauce.

Satay - Oriental dish of pieces of meat or fish which are threaded onto skewers and grilled. They are served with a spicy sauce.

Sautéing - frying ingredients in a frying pan until they turn brown.

Scallop - having a delicate and subtle taste, this shellfish is usually steamed or fried or grilled over a low heat.

Scone - small round English teatime cake usually served with cream and jam. The savoury version is used instead of bread to accompany a dish.

Scrag - cut of lamb usually from the neck area which is used in casseroles and stews.

Sea bass - a white firm fish, wit blue/grey scales and a white/yellowish belly common to most parts of the world.

Sea bream - white fish which is ideal for grilling, baking or frying.

Seasoning - adding salt and pepper to enhance flavour.

Seeded - fruit or vegetables which still have their pips or seeds.

Segmenting - cutting citrus fruits, removing the peel, pith and membrane, towards the centre inside each segment, forming wedges.

Semolina - a coarse Italian flour used to make bread and crackers.

Separating an egg - cracking an egg open and separating the egg yolk from the egg white.

Shin - cut of beef from the foreleg used for casseroles and stews.

Shortbread - Scottish sweet biscuit which is rich in butter. Eaten as a biscuit or as a base for desserts.

Shortcrust pastry - ideal for pies and pasties, made from 2 parts flour to 1 part butter, it is the most common of all pastries.

Shuck - term used to open an oyster using a small thick bladed knife.

Silverside - cut of beef taken from the rear. It is ideal for boiling, stewing and casseroling.

Simnel cake - an English Easter cake. A rich fruit cake covered in marzipan and decorated with 11 marzipan balls to represent the 11 apostles.

Simmering - cooking food slowly under a low heat and keeping just below boiling point.

Sirloin - best cut of beef taken from the back. Used for roasting and as steaks.

Skewer - a long wooden or stainless steel stick used for searing food or testing cakes.

Smoothie - Non-alcoholic drink made from the pulp of fresh fruit or vegetables and their juice and made into a smooth drink by blending.

Soba noodles - Japanese noodles made from buckwheat flour.

Sorbet or sorbetto - semi frozen water ice made with pureed fruit or alcohol or coffee and sugar stock.

Soy sauce - sauce made from fermented soya beans and sauce. Essential ingredient in Oriental cuisine.

Spelt - cereal grain having a nutty flavour which is made into flour and can substitute wheat flour in most recipes.

Squid - also known as calamari it is related to the cuttlefish family. It can be grilled, fried or stewed. It can also be stuffed.

Squid ink - a black substance obtained from the squid. Used as a sauce or to colour pasta.

Stir frying - frying ingredients very quickly over a high heat with a little oil and usually done in a wok.

Stock - a flavoured liquid made by simmering beef, chicken, fish or vegetables with spices, herbs and water.

Strudel - sweet from Austria and Germany made with very thin layers of pastry filled with spiced fruit usually apples or plums.

Stuffing - thick mixture made of herbs, breadcrumbs and nuts bound with egg used to stuff the inside of meat or fish or poultry before roasting.

Sweat - to cook vegetables in a little fat or in their own steam.

Sweet chestnut - the fruit of the chestnut tree is only edible when cooked. It is roasted or added to dishes and used in stuffings. It is also ground and made into a flour.

Sweet potato - root vegetable which looks like a potato but doesn't taste like one. It is pink in colour and is usually baked.