Skip to main content


Culinary terms with R

ras el hanout - a Middle Eastern spice mixture containing cinnamon, black pepper, cloves, cumin; paprika and coriander can also be added. Used for marinades and sauces such as charmoula.

ration, rations - name - A fixed amount of food allocated to a person or group, often during times of scarcity or in military settings.

rationing - The practice of controlling the amounts of food people can buy when supplies are low, such as it may happen during wars or long draught periods.

refection - name - A meal or the act of eating or refreshing oneself with food and drink; food that is eaten, especially after fasting.

refectory - name - the large dining room of a monastery or college; a dining hall.

refectory table - a very long, narrow table with broad support at both ends joined by a bar, the kind of plain table monks use to eat.

refreshment - name - A light snack or drink intended to restore energy and vitality, often served between meals or at social events.

restaurant - name - a place serving and selling meals with a dining room to eat in.

roast - verb, cooking method - roasting, like baking, uses dry heat. However, roasting includes the addition of fat or oil to aid in the cooking process. // name, type of meat - Large cut of meat, often beef, pork, or poultry, that is cooked by roasting, a method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with flavors sealed inside.

roll - noun - A roll is a small, usually round or oblong piece of bread, often served as a side dish or used for sandwiches. It can be made from various types of dough and is typically baked, resulting in a crusty outside and a soft interior.