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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Quenelle

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, quenelle means: An oval portion shaped with spoons; also a delicate oval dumpling, often of fish or meat.

In Turkish: iki kaşıkla biçimlendirilen oval porsiyon, kenel

How it is used

In plating, quenelle often refers to the shape of cream, purée or ice cream.

Example sentences

  1. A quenelle of ice cream sat beside the warm tart.

    The term describes a shaped portion used in presentation.

  2. The fish quenelles were poached before the sauce was added.

    Here the word names delicate dumplings rather than a garnish shape.

Common collocations

  • ice cream quenelle
  • fish quenelle
  • plateTo arrange cooked food on a plate so that it is ready to be served and looks attractive. The noun plating means the way a dish is arranged.
  • poachTo cook food gently in liquid that is hot but not bubbling, roughly 70–85°C, such as water, stock, wine or milk.

More terms: Ingredients, Stocks & Sauces

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