Ramekin Small individual baking dish. Reduce To cook until mixture is diminished in quantity or concentrated. Render To cook or heat meat until the fat liquefies and can be strained off. Rice To force cooked food through a ricer or sieve. Ricotta Cheese, origin is Italy. White, soft, like cottage cheese. Used for eating, cooking and grating. Rissole Minced meat, fish or potatoes, covered in pastry and fried in deep fat. Roast To cook by dry heat in an oven. Roe Fish eggs. Roll out To spread dough thin, lightly, with rolling pin. Romano Cheese, origin is Italy. Greenish-black surface, whitish inside. Granular and hard texture. Sharp flavor. Used for grating. Roquefort Cheese, origin is France. Foil-wrapped, green mold veins inside. Semi-hard texture. One the crumbly side. Sharp flavor. Made from ewe's milk. Used for eating and cooking. Rosemary Leaves of evergreen herb of mint family. Also known as Rosa Maria. Distinctly fresh, sweet flavor. Sold fresh and dried, whole and ground. Excellent in stews, lamb cookery, many vegetables, and soups. Roux Cooked mixture of flour and butter used to thicken soups and sauces. Rue The fresh leaves make good addition to salad; fine in cheese mixtures for dip or sandwiches. Rugola A green grown by Italian gardeners. Resembles dandelion leaf in general shape, but without the points and angles. Strong, pungent, delicious addition to salad bowl. Can be bought at Italian vegetable stands in spring. |
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