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Food Name Equivalents:
Sometimes you may hear unfamiliar food names on international cooking shows or in recipe books. Here are some of the more used ingredients with have different names to help to prepare your master pieces!
Sometimes you may hear unfamiliar food names on international cooking shows or in recipe books. Here are some of the more used ingredients with have different names to help to prepare your master pieces!
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Eggplant
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Aubergine
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Baking Paper
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Parchment Paper / Silicone Paper
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Beetroot
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Beets
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Cannellini Beans
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White Kidney Beans
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Capsicum
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Bell Pepper / Sweet Pepper
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Celeriac
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Celery Root
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Coriander
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Cilantro
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Cream
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Heavy Cream
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Fillet (meat)
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Tenderloin
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Golden Syrup
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Dark Corn Syrup
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Icing Sugar
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Confectioners Sugar
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Plain Flour
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Standard / Pure flour
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Prawn
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Jumbo Shrimp
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Rocket
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Rocquette / Arugula
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Scallopini
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Pattypan Squash
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Stock Cube
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Bouillon Cube
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Zucchini
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Courgettes
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Spring Onions
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Green Onions
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Useful Ingredient Equivalents
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Breadcrumbs: 1 cup fresh = 50 grams 1 cup dried = 115 grams Butter: 1 (American) stick = 100 grams 1 cup = 225 grams 2 tablespoons = 30 grams Cheese: 1 cup grated tasty = 115 grams 1 cup parmesan = 150 grams Egg Whites: Large (No 7) egg white = 30 grams Gelatine: 3 teaspoons granulated / 6 leaves will set 500mls / 2 cups liquid to light jelly 1 rounded tablespoon granulated / 9 leaves will set 500 mls / 2 cups liquid to firm jelly |
Honey, Golden Syrup: 1 cup = 350 grams Onions: 1 x 115 gram onion = 1 cup chopped Rice: 1 cup uncooked rice = 200 grams 1 cup cooked = 165 grams Sugar: 1 cup caster and granulated = 225 grams 1 cup brown sugar = 200 grams 1 cup icing sugar = 125 grams Spinach: 650 grams = ¾ cup puree Yeast: 2 tablespoons fresh (compressed) = 1 tablespoon dried (granulated) Flour:
1 level measuring cup = 150 grams |
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