Q
Quenelles: Oval-shaped scoops of any mixture like mousse, Bavarian, meringue, etc. ordinarily formed using two spoons.
R
Reduce: To reduce volume of liquid by rapid boiling in an uncovered pan.
Reserve: To place food or ingredients to one side until they are needed in a recipe.
Ricepaper: A very thin edible paper made from rice flour and water, which are semi-transparent and very brittle.
Ripe: Ready to be eaten, the term ripe is most commonly used with reference to the flavor and texture of fruit.
Roll: To reduce the thickness of pastry or dough by applying equal pressure.
Rolled Buttercream: A icing similar to Rolled Fondant that is rolled out then placed on the cake as a covering. The cake is first covered with a very thin layer of buttercream icing, and the rolled buttercream is laid on top. It can also be used to mold flowers. 
Rolled Fondant: A icing made of powdered sugar, corn syrup, gelatin and glycerin with added flavor and then optionally tinted. Typically, it is rolled out and then draped and smoothed to conform with the shape of the cake for a flawless matte finish, making it a popular covering for wedding cakes. Rolled fondant can also be modeled, formed, twisted, imprinted, cut out to form eyelet lace and used to make scrolls and flowers. It can be used to cover cake boards. It acts as a smooth base for pastillage flowers and royal icing details. Sometimes referred to as Sugarpaste.
Rolling Boil: When water in an open saucepan reaches boiling point and all of the liquid is moving with bubbles continually rising and breaking on the surface.
Rolling Pin: A long, smooth cylindrical roller mainly used to roll out pastry. A variety of types are available: without handles, with integral handles or with handles that are attached to a central rod in the roller. Rolling pins are usually made from wood but can also be made from marble or plastic. A rolling pin can also be used to crush ingredients to make crumbs.
Roll Up Jelly-Roll Fashion: To roll dough and filling together, beginning with narrow side of dough, and ending with a log shape.
Room Temperature: The average temperature of a kitchen. Considered to be between 68 - 70 degrees F.
Rose Tip: Decorating tip used to make the rose, daisy, primrose, daffodil, pansy, rose bud, sweet pea, ribbon, bow and ruffle border.
Round Tip: Decorating tip used to make dots, outlines and for writing and figure piping.
Royal Icing: A hard white icing that can be made with raw egg whites, meringue powder, water, confectioner’s sugar or cream of tarter. It can be tinted in any color. This icing is piped from a decorating bag to create latticework, beading, bows, and flowers. an egg white-based icing that becomes plaster hard and easy to sculpt into ornamental shapes with a pastry tube.
Royal Icing Flowers: Decorated flowers made of royal icing. When dry, the texture is hard and brittle and keeps virtually indefinitely. Do not refrigerate dried decorations.
Rubber Scrapper: Most commonly used to scrape ingredients off the sides of bowls during mixing and for folding ingredients into a dough or batter.