Canadian, American, Scottish, and British Cooking Terms and Measures

 

Measurements (British, metric and US)

  • 1 ounce flour = 30g = quarter cup
  • 4 ounces flour = 120g = One cup
  • 8 ounces flour = 240g = Two cups
  • 2 ounces breadcrumbs (fresh) = 60g = One cup
  • 4 ounces breadcrumbs (dry) = 120g = One cup
  • 4 ounces oatmeal = 120g = One cup (scant)
  • 5 ounces currants = 150g = One cup
  • 4 ounces shredded suet = 120g = One cup (scant)
  • 4 ounces butter and other fats, including cheese = 120g = One stick
  • 8 ounces butter and other fats, including grated cheese = 240g = One cup
  • 7 ounces caster/granulated sugar = 210g = One cup
  • 8 ounces caster/granulated sugar = 240g = One and a quarter cups
  • 8 ounces meat (chopped/minced/ground) = 240g = One cup
  • 8 ounces cooked, mashed potatoes = 240g = One cup
  • One ounce (1oz) = One rounded tablespoon
  • One tablespoon of liquid = 3 teaspoons
  • One teaspoon liquid = 5ml
  • One British teaspoon is the same as an American teaspoon
  • One British tablespoon liquid = 17.7ml
  • One US tablespoon liquid =14.2ml
  • 8 tablespoons = 4 fluid ounces = 125ml = Half cup
  • 8 fluid ounces = 250ml = One cup (Half a US pint)
  • Half pint/10 fluid ounces = 300ml = One and a quarter cups (scant)
  • Three quarters of a pint/15 fluid ounces = 450 ml =Two cups (scant) or one US pint
  • One British pint/20 fluid ounces = 550ml = Two and a half cups

Ingredients

  • Bacon rashers = Bacon slices
  • Bannock = Flat round cake
  • Bicarbonate of soda = Baking soda
  • Biscuits = Crackers/cookies
  • Boiling fowl = Stewing fowl
  • Broad beans = Lima beans
  • Cake mixture = Cake batter
  • Castor sugar = Granulated sugar
  • Celery stick = Celery stalk
  • Chipolata sausages = Cocktail sausages
  • Cornflour = Cornstarch
  • Chips = French fried potatoes
  • Creamed potatoes = Mashed potatoes
  • Crisps = Potato chips
  • Demerara sugar = Light brown sugar
  • Dessicated coconut = Flaked coconut
  • Digestive biscuits = Graham crackers
  • Double cream = Whipping cream
  • Essence = Extract
  • Farls = Quarters
  • Fats = Shortening
  • Flaked almonds = Slivered almonds
  • Frosting sugar = Powdered sugar
  • Glacé = Candied (e.g. Cherries)
  • Golden syrup = Light corn syrup
  • Hough = Shank of beef
  • Icing = Frosting
  • Jam = Preserves
  • Mince/minced beef = Ground beef
  • Mixed spices = Allspice
  • Nut of butter = Pat of butter
  • Pinhead oatmeal = Irish oatmeal
  • Rasher = Slice (e.g. Bacon / Pork)
  • Roast Potatoes = Oven browned potatoes
  • Salt beef = Corned beef brisket
  • Scone = Shortcake, biscuit
  • Self raising flour = All-purpose flour with baking powder
  • Single cream = Light cream
  • Soft brown sugar = Light brown sugar
  • Spring onion = Scallion/green onion
  • Stewing steak = Braising beef
  • Stoned raisins = Seedless raisins
  • Strong plain flour = Unbleached white flour
  • Sultanas = Seedless white raisins
  • Treacle = Molasses
  • Unsalted butter = Sweet butter
  • Wholemeal = Wholewheat

Utensils and Methods

  • Ashet = Meat dish
  • Baking sheet or tray = Cookie sheet
  • Case = Pie shell
  • Fry = Pan Fry (with oil or fat)
  • Frying pan = Skillet
  • Girdle = Griddle
  • Grate = Shred
  • Greaseproof paper = Vegetable parchment or waxed paper
  • Grill = Broil
  • Gut = Clean
  • Jelly bag = Layers of cheesecloth
  • Knead = Punch down
  • Knock Back = Punch down
  • Large pot = Dutch oven or a deep cooking utensil with a tight fitting lid
  • Liquidizer = Electric blender
  • Mince = Grind
  • Cling Film = Plastic wrap (Polythene)
  • Prove = Rise
  • Pudding cloth = Cheesecloth
  • Roasting tin = Roasting pan with rack
  • Sandwich tins = Round-layer pans
  • Sieve = Sift
  • Stewpan or pan = Kettle
  • Tartlet tin = Muffin pan
  • Vegetable mill = Food mill
  • Whisk = Beat/whip

Oven Temperatures

  • Gas Mark 1 = 275F = 140C
  • Gas Mark 2 = 300F = 150C
  • Gas Mark 3 = 325F = 170C
  • Gas Mark 4 = 355F = 180C
  • Gas Mark 5 = 375F = 190C
  • Gas Mark 6 = 400F = 200C
  • Gas Mark 7 = 425F = 220C
  • Gas Mark 8 = 455F = 230C

Recipe listing . .