Aubergine = Eggplant
Bicarbonate of Soda = Baking Soda
Biscuits = Cookies, crackers
Broad Beans = Fava or Lima Beans
Chicory = Endive
Cling Film = Plastic Wrap
Cornflour = Cornstarch
Courgettes = Zucchini
Cream, single = Cream, light
Cream, double = Cream, heavy
Flour, plain = Flour, all purpose
Frying pan = Skillet
Grill = Broil
Minced meat = Ground meat
Prawn = Shrimp
Shortcrust pastry = Basic pie dough
Spring onion = Scallion
Sultana = Golden raisin
Swede = Rutabaga
Sugar Types
Granulated: The most common type and is what you would put in your coffee or tea. Used where a recipe just says ‘Sugar’.
Caster: Finer than granulated and dissolves faster. Used where a recipe calls for sugar to be ‘creamed’ with fat, or for ‘whisked/beaten’ mixes. Makes a far lighter result with extra volume than caster.
Soft Light Brown: Fine grained sugar with added molasses to provide colour and flavour. Used for light fruit cakes.
Soft Dark Brown: As soft light but with extra molasses which gives it a richer flavour more suitable for rich fruit cakes and gingerbread.
Muscovado Sugar: Very dark, moist, and fairly fine grained. Used for making very dark, rich, fruit cakes. Strong flavoured.
Raw Cane Sugar: This is unrefined white sugar. The darker it is the more impurities it contains. The darkest is almost black.
Demerara: Light brown. Large crystals. Sprinkled over cakes before cooking it gives a crunchy sweet topping.
Icing Sugar: Very fine powdered sugar. Dissolves quick. Used for frosting cakes. Good for sweetening whipped creams, or sprinkling over cooked cakes and cookies
Lump Sugar: Made from granulated sugar which has been moistened with syrup and then moulded.
Preserving sugar: Used in the commercial preserving of fruits etc. Very large crystals which can be sprinkled over loaf cakes prior to cooking.
Golden Syrup: A blend of sugar syrup, caramel and flavouring.
Black Treacle: A mixture of molasses and sugar syrup. Very dark. Strong flavour. Used for dishes such as Boston Baked Beans, gingerbread, rich fruit cake.
Molasses: A thick dark syrup drained from raw sugar cane. Interchangeable with black treacle in recipes.
- Aubergine = Eggplant
- Bicarbonate of Soda = Baking Soda
- Biscuits = Cookies, crackers
- Broad Beans = Fava or Lima Beans
- Chicory = Endive
- Cling Film = Plastic Wrap
- Cornflour = Cornstarch
- Courgettes = Zucchini
- Cream, single = Cream, light
- Cream, double = Cream, heavy
- Flour, plain = Flour, all purpose
- Frying pan = Skillet
- Grill = Broil
- Minced meat = Ground meat
- Prawn = Shrimp
- Shortcrust pastry = Basic pie dough
- Spring onion = Scallion
- Sultana = Golden raisin
- Swede = Rutabaga
Sugar Types
Granulated: The most common type and is what you would put in your coffee or tea. Used where a recipe just says ‘Sugar’.
Caster: Finer than granulated and dissolves faster. Used where a recipe calls for sugar to be ‘creamed’ with fat, or for ‘whisked/beaten’ mixes. Makes a far lighter result with extra volume than caster.
Soft Light Brown: Fine grained sugar with added molasses to provide colour and flavour. Used for light fruit cakes.
Soft Dark Brown: As soft light but with extra molasses which gives it a richer flavour more suitable for rich fruit cakes and gingerbread.
Muscovado Sugar: Very dark, moist, and fairly fine grained. Used for making very dark, rich, fruit cakes. Strong flavoured.
Raw Cane Sugar: This is unrefined white sugar. The darker it is the more impurities it contains. The darkest is almost black.
Demerara: Light brown. Large crystals. Sprinkled over cakes before cooking it gives a crunchy sweet topping.
Icing Sugar: Very fine powdered sugar. Dissolves quick. Used for frosting cakes. Good for sweetening whipped creams, or sprinkling over cooked cakes and cookies
Lump Sugar: Made from granulated sugar which has been moistened with syrup and then moulded.
Preserving sugar: Used in the commercial preserving of fruits etc. Very large crystals which can be sprinkled over loaf cakes prior to cooking.
Golden Syrup: A blend of sugar syrup, caramel and flavouring.
Black Treacle: A mixture of molasses and sugar syrup. Very dark. Strong flavour. Used for dishes such as Boston Baked Beans, gingerbread, rich fruit cake.
Molasses: A thick dark syrup drained from raw sugar cane. Interchangeable with black treacle in recipes.
