Letter Q

QUADRILLER:
(ref nec) The act of marking food on the bars of a hot grill. The act of marking the surface of a raw breaded piece (escalope, fish fillet, etc.) with the back of a slicing knife.

QUART:
(TLFi) Bottle with a capacity of 0.2 L.

QUARTER BOTTLE: 
(ISO) Bottle for mineral water with a capacity of 180 mL.

QUARTER:
(CNRTL) One of the four equal parts of a whole (synonym: quarter ); a significant part of a whole. 
(TLFi) Each of the four roughly equal parts of a carcass.

QUASI or CULOTTE:
(TLFi) A prime cut of veal, more rarely beef, for grilling or roasting, flavorful, tender and melting, located in the upper part of the thigh, below the silverside, between the loin and the leg.
1739 (F. MARIN, Les Dons de Comus, Paris, p. 16 cited by R. ARVEILLER in R. Ling. rom. t. 41, p. 423: the parts of the veal that we use are [...] The loin. The Quasi. The shank. P. 23 [regarding mutton]: The Quasi). Origin uncertain. Perhaps borrowed from Turkish, cf. Eastern Turkish kasi, kasï, khazi "fold of the belly (groin?) in man; "Body fat in horses" (11th century, Turkestan), "belly fat, horse sausage" (Central Asia), and the West Turkish (from Turkey) kasik "groin, lower abdomen, pubis" (according to J. DENY in Fr. mod. vol. 26, pp. 256-258). According to another hypothesis, reported in Ac. Gastr. 1962, "perhaps it is simply the Latin quasi, as if, because this piece located under the nut's burr is as if it were part of the burr."

LAMB RUMP:
The part corresponding to the hip above the leg. To be eaten roasted. First-class meat.

LUTTON RUMP:
The part corresponding to the hip above the leg. To be eaten roasted. First-class meat.

QUATRE-BANE
(boulangerie.net) regional bread, Southwest France.

FOUR SPICES, or FOUR SPICE MIX: 
(TLFi) A mixture of cloves, nutmeg, pepper, and ground ginger or cinnamon. Four spices should not be confused with "quatre-épices" (see that word). 

ALL spice
(Lacuisinedesépices.com) Allspice, or allspice, is the name given to Jamaican pepper, also known as allspice. It is a pure spice and not a blend of spices. 

Pound cake:
(TLFi) A pound cake is a pastry made with equal weights of flour, butter, sugar, and eggs.
(French Professional Charter of Biscuit and Cake Manufacturers) A pound cake has a soft and slightly airy texture.

QUEMEU:
(Champagne cuisine) Champagne specialty (Langres); tart made with shortcrust pastry, fresh cheese, eggs, flour, fresh cream.

QUENELLE:
(TLFi and Ac fr) Borrowed from the Alsatian German Knödel, "ball of dough."
A preparation, in the shape of a ball or small cylinder, made from finely chopped meat, offal, or fish, incorporated into a dough of flour or breadcrumbs, which is served as is with a sauce or as a filling for hot pies: vol-au-vent, bouchée à la reine...

POTATO QUENELLE or FLOUTE, or PLFOUTE, or PFLUTTERS:
(Wikipedia) Pfloutes, also called pflutters in Alsace or floutes in the Jura, are a culinary specialty of eastern France and Switzerland. They are a type of dumpling made from potatoes.

Alsatian-style potato dumplings

QUETSCHE:
(TLFi) Large oblong plum, dark purple, with ochre-purple flesh. Fruit of the quetsche plum tree, Quetschier, Prunus domestica subsp. insititia
(TLFi) P. meton. White brandy, obtained by distilling the fermented juice of this plum.

QUEUE:
(CNRTL) Fraction of alcohol collected at the end of distillation, inedible, cloudy and with a low alcohol content, also called "petite eau".
(synonym of GUIVRE) Long beam used to orient the cage or cap of the windmill.

Oxtail:
(ref nec) The tail end of a butchered animal. Oxtail makes for delicious dishes (braised or in a pot-au-feu). It's a stewing meat that particularly enhances pot-au-feu.

PIG'S TAIL:
(ref nec) The tail is the caudal appendage of the pig, whose meat is tender. Pig's tail is prepared in the same way as "pig's trotters" (breaded and grilled); it is also cured in brine or braised.

CALF'S TAIL:
(ref nec) Calf's tail is the tail end of a calf, with tender meat. It can be prepared in many ways, complementing pot-au-feu meats or adding flavor to soups.

QUICHE:
(French) A savory tart with a base, usually shortcrust pastry, filled with bacon and topped with a mixture of beaten eggs and cream. 19th ^century  . A French adaptation of the Alsatian word küchen, itself borrowed from the German Kuchen, meaning "cake."
The incorrect (perissology = erroneous pleonasm) "quiche lorraine" should be avoided.

QUIGNON:
(TLFi) Large piece of bread, generally including a good portion of crust.

QUINT-ESSENCE or QUINTESSENCE
(François Marin, The Continuation of Comus's Gifts) Place in a saucepan slices of onion with three or four pounds of veal shank, depending on the amount of broth you wish to obtain, a quarter of a ham cut into small slices, carrot and parsnip zest, an onion studded with a clove, and a chicken cut into four pieces. Add a little broth, cover the saucepan, and sweat it first over a fairly high heat and then over hot embers. Add a little more fire from time to time. When everything is about to stick together, moisten it with cordial broth and simmer until the veal is perfectly cooked. It should be tender and have a good body without being salty. You can omit the chicken, if you wish, and add some mushrooms, garlic cloves, or other ingredients.