Canadian American Scottish and British Cooking Terms and Measures


		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 . .

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