american-british cooking terms

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The following ingredients and equipment are basically the same, but have different names.

:American British :arugula rocket :baking soda bicarbonate of soda :Belgian endive chicory :bell pepper sweet pepper (capsicum) :Bibb and Boston lettuce soft-leaved, round lettuce :broiler/to broil grill/to grill :cheesecloth muslin :chile chilli :cornstarch cornflour :crushed hot red pepper dried crushed red chilli :eggplant aubergine :fava beans broad beans :heavy cream (37⅗% fat) whipping cream (35-40% fat) :hot pepper sauce Tabasco sauce :kidney beans red kidney beans :kitchen towel tea towel :lima beans butter beans :low-fat milk semi-skimmed milk :parchment paper non-stick baking paper :peanut oil groundnut oil :pearl onion button or baby onion :romaine lettuce cos lettuce :Romano cheese pecorino cheese :scallion spring onion :shrimp prawn :skillet frying pan :tomato puree sieved tomatoes or pasatta :whole milk homogenized milk :zucchini courgette Butter:

Some confusion may arise over the measuring of butter and other hard fats. In the United States butter is generally sold in one-pound packages that contain four equal "sticks". The wrapper on each stick is marked to show tablespoons so the cook can cut the stick according to the quantity required. The equivalent weights are: : 1 stick = 115 g (4 oz) : 1 tablespoon = 15 g ( ½ oz) Flour:

American all-purpose flour is milled from a mixture of hard and soft wheats, whereas British plain flour is made mainly from soft wheat. To achieve a near equivalent to American all-purpose flour, use half British plain flour and half strong bread flour.

Sugar:

When sugar is called for it is assumed to be granulated, unless otherwise specified. American granulated sugar is finer than British granulated, closer to caster sugar, so British cooks should use caster sugar.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 184

Submitted By DIANE LAZARUS On 11-25-95

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