Food Terminology — Cooking Terminology — Author

British vs American Food Terminology

BRITISH	AMERICAN
AUBERGINE	EGGPLANT
BACON RASHER	BACON SLICE
BICARBONATE OF SODA	BAKING SODA
BISCUITS	CRACKERS/COOKIE
BISCUIT MIXTURE	COOKIE DOUGH
BLACK CHERRIES	BING CHERRIES
BLACK PUDDING	BLOOD SAUSAGE
BOILING CHICKEN	STEWING CHICKEN
BROAD BEANS	FAVA BEANS
1 CABBAGE/LETTUCE	1 HEAD CABBAGE/LETTUCE
CAKE MIXTURE	CAKE BATTER
CAPSICUM	RED OR GREEN SWEET PEPPER
CAULIFLOWER SPRIG	CAULIFLOWERETS
CELERY STICK	CELERY STALK
CHICKEN/BEEF CUBE	BOUILLON CUBE
CHICORY	BELGIAN ENDIVE
CHILI	CHILI PEPPER
COCOA POWDER	UNSWEETENED COCOA
COOKING APPLE	BAKING APPLE
CORNFLOUR	CORNSTARCH
COURGETTES	SMALL ZUCCHINI
CRYSTALLISED FRUITS	CANDIED FRUITS
CRYSTALLISED GINGER	CANDIED GINGER
CURLY ENDIVE	CHICORY
DEMERERA SUGAR	LIGHT BROWN SUGAR (GRANULATED)
DIGESTIVE BISCUITS	GRAHAM CRACKERS
DOUBLE CREAM	HEAVY CREAM
DRIED BREAD CRUMBS	DRY BREAD CRUMBS
DRIED MILK	DRY MILK
DRIPPING	DRIPPINGS
ESSENCE	EXTRACT
FINE BREAD CRUMBS	FINE, DRY BREAD CRUMBS
FRESH BEETROOT	RAW BEETS
FRESH VEGETABLES	RAW VEGETABLES
GAMMON	HAM
GINGERNUTS	GINGERSNAPS
GROUND NUT OIL	PEANUT OIL
HARD COOKED EGG	HARD BOILED EGG
HARICOT BEANS	NAVY BEANS
HEAD CELERY	BUNCH CELERY
ICING	FROSTING
ICING SUGAR	POWDERED SUGAR
LEAN BACON	CANADIAN BACON
OMELETTE	OMELET
PICKLED CUCUMBER	DILL PICKLE
PLAIN CHOCOLATE	SEMI-SWEET CHOCOLATE
PLAIN FLOUR	ALL PURPOSE FLOUR
RAISING AGENT	LEAVENING AGENT
ROOT GINGER	GINGER ROOT
RUSKS	UNSWEETENED ZWIEBACK
SCONES	BAKING POWDER BISCUITS
SEMOLINA	CREAM OF WHEAT
SHREDDED BEEF SUET	CHOPPED BEEF SUET
SINGLE CREAM	COFFEE CREAM/HALF and HALF
SOFT BROWN SUGAR	LIGHT BROWN SUGAR
SOURED CREAM	CULTURED SOUR CREAM
SPRING ONION	SCALLION
SULTANAS	SEEDLESS WHITE RAISINS
SWEET	CANDY
VANILLA POD	VANILLA BEAN
MARROW	LARGE ZUCCHINI
WATER BISCUITS	CRACKERS/MATZOS
WHOLEMEAL	WHOLE WHEAT

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British vs American Cooking Terminology -- (Top)

BRITISH	AMERICAN
BAKED/UNBAKED PASTRY	BAKED/UNBAKED PIESHELL
BAKING TIN	BAKING PAN
BASE	BOTTOM
COCKTAIL STICK	TOOTHPICK
DOUGH OR MIXTURE	BATTER
FRYING PAN	SKILLET
GREASEPROOF PAPER	WAX PAPER
GRILL/GRILLED	BROIL/BROILED
GUT FISH	CLEAN FISH
KITCHEN PAPER	PAPER TOWELS
KNOCK BACK DOUGH	PUNCH DOWN DOUGH
MIXER/LIQUIDISER	MIXER/BLENDER
MUSLIN	CHEESECLOTH
PATTY CASES	PASTRY SHELLS
PIPE, USING A FLUTED NOZZLE	PIPE, USING A FLUTE NOZZLE
PUDDING BASIN	OVEN-PROOF BOWL
STONED	PITTED
TOP AND TAIL BERRIES	CLEAN BERRIES
WHIP/WHISK EGGS AND CREAM	BEAT/WHIP

Original Reference (1997) produced by: chuck@leverich.dungeon.com