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BRITISH & U.S. COOKING TERMS

Most culinary terms in the English-speaking world can cross national borders without creating havoc in the kitchen. Nevertheless, there are differences in cookery term usage - the British biscuit is a cookie to an American, but an American biscuit is an Australian/British scone!

US Terms British Terms
all-purpose flour plain flour
baking sheet baking tray
baking soda bicarbonate of soda
beet beetroot
biscuit scone

blueberry

bilberry

bouillon cube; granules; base

stock cubes

bread flour

strong flour

cake; baking pan

cake tin

candied fruit

glacé fruits

cantaloupe

rockmelon

catsup, ketchup

tomato sauce, ketchup

celery rib

celery stick 

chops

cutlets or chops

cilantro

coriander, fresh

cookies

biscuits

cornmeal

maize flour

confectioners'/powdered sugar

icing sugar

cornstarch

cornflour

cream, heavy

double cream

cream, light; half-and-half

single cream

dessert

pudding

dish towel

tea towel

eggplant

aubergine

extract (vanilla, etc.)

essence

farina

semolina

fat from roasted meat

dripping

fatback

pork fat

fava beans

broad beans

flank steak

skirt steak

French-fried potatoes

chips

graham crackers

digestive biscuits

ground meats

minced meats

green beans

French beans

green onion (spring)

salad onion, spring onion

ham

ham or gammon

hard-cooked eggs

hard-boiled eggs

heaping spoonful

heaped spoonful

jumbo shrimp

king prawns

large cut of meat w/bone; roast

joint

light corn syrup

golden syrup; glucose

meat turnover

Cornish pasty

meatballs

collops, meatballs

molasses

treacle

papaya

papaw; pawpaw, papaya

peanut

ground nut

pie crust

pastry, most commonly shortcrust pastry

pig's foot

pig's trotter

pit

stone; seed; pip

plastic wrap

cling film

pork shoulder roast

hand of pork

potato chips

crisps

raisins; seedless; golden

sultanas

raw shrimp

green shrimp

rice flour

ground rice

round steak; stewing beef

chuck steak

sausage

bangers

scallions; green onions

spring or salad onions

seeded

stoned

seeds

pips

shortening, vegetable

a solid white vegetable fat

shredded coconut

desiccated coconut

shrimp

prawns

(to) shuck

(to) hull

sirloin

rump steak; Scotch fillet

skillet

frying pan

slice (of bacon)

rasher (of bacon)

smoked haddock

finnan haddie

sole

bream

spatula

fish slice

stew beef

gravy beef

stewing chicken

boiling chicken; fowl

strain; strainer

sieve

(to) strain

(to) sift

stuffing mixture for meat or fish

forcemeat

sugar; granulated; superfine

castor sugar

sweet or bell peppers

capsicums, bell peppers, salad peppers

Swiss chard

silver beet, chard

Swiss Cheese

Emmethale

tenderloin

fillet (of meat)

tuna

tunny

vanilla bean

vanilla pod

variety meats (liver; kidney;etc)

offal

wax paper

greaseproof paper

zucchini

courgette

 
University of Notre Dame in London
London Undergraduate Program
1 Suffolk Street
London, SW1Y 4HG
Telephone from the USA: 011 44 20 7484 7811
Telephone from the UK: 020 7484 7811
Email: london@nd.edu

 

 

 
 



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