Confused about a culinary term?
Whether you want clarity on a cooking technique, recipe term or specific ingredient,
you'll find it here in our A to Z guide to epicurean wisdom. Use the keyword search
or the alphabetical index above to get to grips with culinary lingo.
Coffee with a conscience
The next time you're ordering your favourite morning cappuccino, spare a thought for the planet. Here's why.
Glossary
Quenelle A fine minced fish or meat mixture formed into small portions and poached in stock and served in a sauce, or as a garnish to other dishes. The term quenelle is also used to describe the decorative shape of the portions - a neat, three-sided oval (a bit like a mini rugby ball!) formed by smoothing the mixture between two dessertspoons. A quenelle can be formed from other foods such as chocolate mousse.
conversion table
½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml
Fahrenheit - Celsius
Subtract 32, then multiply by 0.56
Celsius - Fahrenheit
Multiply by 1.8, then add 32
