Instructions: 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

Not all the terminology I quote above is used throughout the USA.

Its only intended as a generalized conversion.

Sugars:
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.

Cooking

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