INTERNATIONAL COOKING TERMS
| UK and most of world | USA |
| Aubergine | Eggplant |
| Baking tray | Baking sheet |
| Bangers | Sausages |
| Beetroot | Beet |
| Bicarbonate of soda | Baking soda |
| Biscuits | Cookies |
| Broad beans | Fava beans |
| Cake tin | Cake/ baking pan |
| Capsicums | Sweet or bell peppers |
| Castor sugar | Sugar, superfine |
| Celery stick | Celery rib |
| Chips | French-fried potatoes |
| Chuck steak | Round steak/stewing beef |
| Coriander | fresh Cilantro |
| Cornflour | Cornstarch |
| Courgette | Zucchini |
| Crisps | Potato chips |
| Desiccated coconut | Unsweetened desiccated/ shredded coconut |
| Digestive biscuits | Graham crackers |
| Double cream | Cream, heavy |
| Dripping | Fat from roasted meat |
| Essence | Extract (vanilla, etc.) |
| Fish slice | Spatula |
| Forcemeat | Stuffing mix for meat or fish |
| Frying pan | Skillet |
| Gammon | Ham |
| Glac� fruits | Candied fruit |
| Golden syrup | Light molasses |
| Greaseproof/Parchment paper | Wax paper |
| Hand of pork | Pork shoulder roast |
| Hard-boiled eggs | Hard-cooked eggs |
| Heaped spoonful | Heaping spoonful |
| Hull | Shuck |
| Icing sugar | Confectioners'/powdered sugar |
| Joint | Large cut of meat to roast |
| Ketchup/tomato sauce | Catsup |
| King prawns | Jumbo shrimp |
| Margarine/Butter/Lard | Shortening |
| Minced meats | Ground meats |
| Offal | Variety meats (liver, kidney etc) |
| Paw paw | Papaya |
| Pig’s trotter | Pig’s foot |
| Plain flour | All-purpose flour |
| Pork fat | Fatback |
| Prawns | Shrimp |
| Rasher | Slice |
| Semolina | Farina |
| Sieve | Strain; strainer |
| Sift | Strain |
| Single cream | Cream, light, half-and-half |
| Spring or salad onions | Scallions, green onions |
| Stock cubes | Bouillon cube |
| Strong flour | Bread flour |
| Sultanas Raisins | seedless, golden |
| Treacle | Dark molasses |
| Vanilla pod | Vanilla bean |
In case you are unsure about what type of beef to buy, here are two diagrams that may help...
BRITISH BEEF CUTS
AMERICAN BEEF CUTS
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61 Oven-Baked Dinners
No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?
93 Starters and Appetizers
The main course is often the easiest to plan but, when entertaining, what do you use as a starter course? Here are some great choices.
