Glossary R

Refresh is a culinary term which means "to plunge food into cold water to prevent further cooking", done with tomatoes, beans, asparagus, etc.

Refrigerator Dough refers to an unkneaded dough placed in the refrigerator to rise. The dough makes a soft, light bread.

Reggeli is the Hungarian word for "Breakfast".

Reggianito refers to a hard cheese that originated from Argentina.

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Regional Brew refers to a brewery with the capacity to brew betwen 15,000 and 2,000,000 barrels per year.

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Regional Cooking in France refers to the style of cooking of the various French regions with each region having their own particular cuisine, specialties and recipes. France has twenty-two (22) regions namely: Alsace Aquitaine Auvergne Basse-Normandie Burgundy Brittany Centre Champagne-Ardenne Corsica Franche-Comté Haute-Normandie Île-de-France Languedoc-Roussillon Limousin Lorraine Midi-Pyrénées Nord-Pas-de-Calais Pays-de-la-Loire Picardie Poitou-Charentes Provence-Alpes-Côte d'Azur Rhône-Alpes

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Regional Specialty Brewery refers to a regional scale brewery whose flagship brand is an all-malt or speciality beer.

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Reglisse / Réglisse is the French word for "liquorice (licorice)", as in Bâton de Réglisse or liquorice stick. Licorice (Glycyrrhiza glabra) is a flavorful herb that has been used in food and medicinal remedies for thousands of years. Also known as "sweet root," licorice root contains a compound that is about 50 times sweeter than sugar.

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Reherl is a Bavarian word for chanterelle

Reibe is a german word for grater (e.g.

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