Tuesday, 16 January 2018

Lost in translation? The different terminology cooks use between the US and the UK/NZ





As I think I have mentioned I got the idea for this post from Coming Unstuck. I have used her list which was hilariously headed Arse to Ass – A Translation

But I have added more things to it – my ones are at the end of the list.

UK/NZ
US
UK/NZ
US
American mustard
Yellow mustard
Baking soda
Bicarbonate soda
Beetroot
Beets
Bench
Counter top
Biscuits
Cookies
Broad beans
Fava beans
Capsicum
Bell pepper
Caster sugar
Sugar
Chickpeas
Garbanzo beans
Coriander
Cilantro
Cornflour
Corn starch
Cream
Heavy cream
Eggplant
Aubergine
Grill
Broil
Ground almonds
Almond meal
Icing sugar
Powdered sugar
Kumara
Sweet Potato
Mince
Ground meat
Pumpkin
Squash
Rocket
Arugula
Spring onion
Scallion
Whizz
Blend in food processor or with stick blender
Zucchini
Courgette






Glad wrap
Plastic wrap


Baking Sheet
Cookie sheet
Cake Tin
Baking Tin
Sieve
Strainer
Chipolata
Cocktail Sausage
Swede
Rutabaga
Flaked salt
Kosher salt
Tinned food
Canned food
Frying pan
Skillet
Chips
French fries
Golden syrup
Light corn syrup
Grilling
Broiling
Hob
Stove
Cos lettuce
Romaine lettuce
Hundreds & thousands
Sprinkles
Icing
Frosting
Jam
Preserves/jelly
Sweets
Candy
Knob of butter
About a tablespoon
Starter
Appetizer
Main course
Entrée
Passata
Strained Tomato Puree
Slow Cooker
Crock Pot
Fish slice
Spatula
Tea towel
Kitchen towel (cloth)
Jelly
Jello
Tinfoil
Aluminium Foil
Stock cubes
Bouillon cubes
Tomato Sauce
Ketchup

I look forward to hearing about other differences from you and will update the list from time to time.

1 comment:

  1. As a member of the UK I can agree with the vast majority of these! However it would be an aubergine, courgette and sweet potato for us too. In fact I have never even heard of a kumara! Or glad wrap? I am thinking that might be cling film?!

    ReplyDelete

Your comments are most welcome. Cheers