Food glossary for Non-Aussies

[LauraTO]

I'm really new here on the board and to Thermomix, but I've been lurking on this forum for months, and enjoying learning the tips and tricks and of course all the mouth-watering recipes.  But as a Canadian, I find some of the terminology and names for things to be mystifying (although usually extremely charming), and have been keeping track of all my new vocabulary words. 

I thought I might share them here to help other Non-Aussies, and also to make sure I've got the correct "translations."  So feel free to chime in with corrections or other suggestions and I'll add them to the list!  Note- I'm not sure the origins of many posters, so I may be
mixing UK or other "dialects" into the list, apologies!

Aubergine= eggplant
Baking paper= parchment paper
Beetroot=beet
Bicarb (soda) = baking soda
Capsicum= bell pepper
Castor sugar= extra fine sugar/quick dissolve sugar
Chicory= endive
Chinese cabbage = Napa cabbage
Chook= chicken
Coriander (the herb)= cilantro
Corn flour= corn starch
Cos lettuce=romaine lettuce
Courgette = zucchini
Icy pole (which always makes me giggle)= popsicle
gherkin= cornichon
kumara (?NZ) = sweet potato
linseed = flaxseed
Mince= ground meat
Pudding= dessert
Pumpkin= squash, all types (eg “butternut pumpkin”), not just the orange version we carve into jack-o-lanterns
Punnet = basket like the one blueberries or raspberries come in
Prawns = shrimp
Rice bubbles= Rice krispies
Rocket= Arugula
Scroll = a pinwheel-type baked good like a cinnamon roll but could have different fillings
Silverbeet = swiss chard
Slice = squares or bars, tray bake (Uk)
spring onion = green onion (not to be confused with scallions, chives, or shallots!)
snow peas = mange tout, sugar peas, chinese peas
Sultanas= golden raisins
Swede = rutabega
Tea  = can also mean supper in addition to the hot drink
Tinned (eg. Tinned tomatoes) = canned
tomato sauce = ketchup
vanilla essence = vanilla extract

[Cuilidh]

Hi LauraTO

I think you have pretty well got the list right.  Of those equivalents I know, I would add:

Capsicum = all colours, it is usually preceded by the colour, i.e. red capsicum (occasionally cap for short), green cap, yellow capsicum, etc.

Swede is correct, as is Aubergine, chook, bicarb (bicarbonate of soda), pudding, pumpkin, rocket, tea and tinned. 

I will leave the other clarifications to others.

[Cornish Cream]

Hi Laura,
Castor sugar is a fine sugar which is usually used in cake making.You will be able to make it in your TM by finding granulated sugar for 2-3 seconds speed 10.
Sultanas are Blonde Raisins.
Custard is a sweet sauce that can be eaten hot or cold.Used hot on top of fruit pie etc or cold in a trifle.It can be vanilla or other flavours.
Just keep asking questions if you are not sure about anything.

[Wonder]

Hi Laura,  that's a good list and they all look pretty right to me. The only one I'm not sure on is the BiCarb-Baking soda - I thought they were two different things.

[Cornish Cream]

Me again Laura
I have found this post, "What is" that might help you too.

[LauraTO]

Great, thanks for the input everyone!  I've been updating my first post and will continue to do so, and will add some of the terms from the "What is?" thread (Thanks @CC, sorry I missed it, it didn't come up in my search) so there is a central glossary for me and any other Aussie-wannabes 

[cookie1]

Laura we Aussies forget that there are others who use the forum.
Wonder I think baking soda is bi carb but baking powder isn't. It is a mix of bicarb  and tartaric acid.

Laura thanks for doing the list. We can add to it as we go.

[Cuilidh]

Punnet = confusion.  You are right, it is the small container that fresh berries usually come in, but there is not a standard weight or size, which is where the confusion comes in, it's just a bit of guess work!  The size and weight of punnets would differ with the different fruits as well.

[Bonsai]

I also find that that not having the size/weight of some vegetables in recipes is a problem. In Perth we buy zucchini (courgettes) which are often 500g or more, and a recipe which calls for 2 or 3 (on the assumption they are finger sized) can lead to some unusual outcomes in final product!

Same goes for cabbages, eggplants and sweet potatoes. I always send a mental hug to those who add approximate weights of these things in recipes. Yotam Ottolenghli is one of the few chefs I know whose cookbooks always put in weight as well as quantity.

[cookie1]

I understand that Bonsai, having just been given a couple of enormous zucchini. I sort of guesstimate my zucchini on a normal one being about 10 inches long, I think that is about 20 cm or so.

[LauraTO]

Just ran into another on on the Indian patties thread (which looks like a must try)
Coriander is the green leafy stuff with a strong taste, often in Thai and Mexican food? In canada we call this cilantro. I think coriander is a dried spice here, but maybe they are related somehow?

[judydawn]

We have coriander seeds, coriander powder and coriander fresh herbs here Laura but you are right, the herb is call cilantro in a lot of places.

[CreamPuff63]

The onion family always confuses me

[Cuilidh]

The onion family always confuses me

Me too.

[LauraTO]

Ack, onion family, where to start?!  Scallions and shallots and leeks, oh my!  I have hardly got them straight in "Canadian" let alone trying to translate!