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·¢±íÓÚ 2007-5-4 12:00:57 | ÏÔʾȫ²¿Â¥²ã |ÔĶÁģʽ
A. Ãæ·ÛÀà
Ãæ·Û£¯ÖнîÃæ·Û
Plain flour /all-purpose flour
µÍ½îÃæ·Û£¯µÍ¸ù·Û
cake flour / soft flour / weak flour / low protein flour
¸ß½îÃæ·Û£¯½îÃ棯¸ùÃ棯¸ß¸ù·Û
gluten flour / strong flour / bread flour / baker¡¯s flour / high protein flour
СÂóÃæ·Û
Whole meal flour

È«ÂóÃæ·Û
whole wheat flour
³ÎÃæ·Û£¯³Î·Û£¯³ÎÃæ
non-glutinous flour / wheat flour / wheat starch
×Ô·¢Ãæ·Û
self- raising flour
´ÖÓñÃ׶¹·Û
polenta / yellow cornmeal
ËÚ·Û£¯ËÚÃ×·Û£¯ÓñÃ×·Û£¯ÓñÃ×µí·Û(Ì«°×·Û?)

corn flour / cornstarch
Éú·Û£¯Ì«°×·Û£¯µØ¹Ï·Û
potato starch / potato flour
Ê÷Êí·Û£¯Ä¾Êí·Û£¯´Ä·Û£¯Áâ·Û£¯Ì©¹úÉú·Û£¯Ì«°×·Û£¯µØ¹Ï·Û
Tapioca starch / tapioca flour
Þ¬Êí·Û£¯µØ¹Ï·Û
sweet potato flour
³ô·Û£¯°··Û£¯°¢Ä¦ÄáÑÇ·Û£¯Ðá·Û
powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn
·¢·Û£¯ÅÝ´ò·Û£¯ÅÝ´ó·Û£¯ËÙ·¢·Û£¯µ°¸â·¢·Û
baking powder
ËÕ´ò·Û£¯Ð¡ËÕ´ò£¯Êá´ò·Û£¯Ð¡Êá´ò£¯Ê³·Û£¯ÖزÜ
baking soda / bicarb ofsoda
ËþËþ·Û£¯ËûËû·Û
cream of tartar
¿¨Ê¿´ï·Û£¯µ°»Æ·Û£¯¼ªÊ¿·Û£¯¼ªÊ±·Û£¯ custard powder
¿¨Ê¿´ï£¯¿ËÁÖÄ·£¯ÄÌ»ÊÏÚ£¯µ°ÄÌÏÚ
custard / pastry cream
µ°°×·Û
egg white powder
Õ³Ã×·Û£¯ð¤Ã×·Û£¯ÔÚÀ´Ã×·Û£¯ÔÚÀ³Ã×·Û£¯ÔÙÀ´Ã×·Û
rice flour
¸â×зÛ
cooked rice flour
Å´Ã×·Û
glutinous rice flour / sweet rice flour
·ïƬ·Û£¯ÊìÅ´Ã×·Û£¯¸â·Û£¯¼Ó¹¤¸â·Û
fried sweet rice flour / fried glutinous rice flour
Â̶¹·Û
mung bean flour / tepung hun kwee
СÂóÅßÑ¿£¯ÂóÑ¿·Û
wheat germ
СÂóµ°°×£¯Ãæ½î·Û
wheat gluten
½Íĸ£¯¾Æ±ý
yeast
£¯ibu roti
Ãæ°ü¿·£¯Ãæ°üм
breadcrumbs
ÔÓÁ¸Ô¤°è·Û
multi-grain flour


B. ÌÇÀà
ºÚÕáÌǽ¬£¯ÌÇÃÛ£¯¸ÊÕáÌÇÃÛ
molasses
½ð»ÆÌǽ¬
golden syrup
·ãÌǽ¬£¯·ãÊ÷Ìǽ¬£¯·ãÌÇ
maple syrup
ÓñÃ×Ìǽ¬
corn syrup
£¯karo syrup
ÆÏÌÑÌǽ¬
glucose syrup
ÂóÑ¿Ìǽ¬
barley maltsyrup
£¯maltsyrup
ÂóÑ¿ÌÇ
maltose
£¯malt sugar
½¹ÌÇ
carmael
¹ûÌÇ
fructos
ÈéÌÇ
lactose
ת»¯ÌÇ
invert sugar
ÈÕʽ²ÚÃ×Ìǽ¬
amazake
Ã໨ÌÇ˪
marshmallow cream cream
±ùÌÇ
rock sugar
Ò¬ÌÇ£¯×¦ÍÛºìÌÇ
palm sugar
£¯gula malacca
»ÆÉ°ÌÇ
brown sugar
ºìÌÇ£¯ºÚÌÇ
dark brown sugar
´ÖÌÇ£¯ºÚÉ°ÌÇ
muscovado sugar
½ðÉ°ÌÇ
demerara sugar
Ô­ÕáÌÇ
raw sugar
£¯raw cane sugar£¯unrefined cane sugar
°×É°ÌÇ£¯´ÖÉ°ÌÇ
white sugar
£¯refined sugar£¯refined cane sugar£¯coarse granulated sugar
ϸɰÌÇ£¯Ó×É°ÌÇ/ Ó×ÌÇ
castor sugar / caster sugar
£¨ÊÊÓÃÓÚ×ö¸âµã£©
ÌÇ·Ý»ìºÏÎï
icing sugar mixture
ÌÇ·Û
icing sugar
£¯confectioners¡¯ sugar
ÌÇ˪£¯µã׺˪
icing
£¯frosting
ÃÛÒ¶ÌÇ£¯ÌðÒ¶¾Õ
stevia
£¯honey leaf
´úÌÇ£¯°¢Ë¹°ÍÌð
aspartame
£¯sweetener£¯sugar substitute
ʲɫÌÇÖé
ÇÉ¿ËÁ¦Ã×£¯Öì¹ÅÁ¦Ã×
chocolate vermicelli
ÇÉ¿ËÁ¦Ï÷£¯Öì¹ÅÁ¦Ï÷
chocolate curls
ÇÉ¿ËÁ¦Ö飯Öì¹ÅÁ¦Öé
choc bits
£¯chocolate chips
ÄÍ¿¾ÇÉ¿ËÁ¦¶¹
choc bits (
°ÄÖÞµÄÓ¢ÎÄÃû) / chocolate chips (ÃÀ¹ú¡¢¼ÓÄôóµÄÓ¢ÎÄÃû)


C.

Ĩݱ·Û
green tea powder
ÂíÌã·Û
water chestnut flour
¸ð·Û
arrowroot flour
ÐÓÈÊ·Û
almond flour
£¯almond mieal
º£Ì¦·Û
ground seaweed

Á¹·Û£¯ÏɲÝ
grass jelly
Ҭ˿£¯Ò¬È×£¯Ò¬×Ó·Û
desiccated coconut
£¯shredded coconut
¹û×Ó¶³£¯¹û¶³·Û£¯†¨à¬
jelly
Ó㽺·Û£¯¼ªÀû¶¡£¯Ã÷½º
gelatine sheets
£¯powdered gelatine¡¡
´ó²Ë£¯´ó²ËË¿£¯²ËÑ࣯Ñà²Ë¾«£¯Ñó²Ë£¯Ñó²Ë·Û£¯ÇíÖ¬
agar powder
°×·¯
alum
ÅðÉ°
borax
ʯ¸à
gypsum
¼îË®£¯(ľ¼û)Ë®/ ̼Ëá¼Ø
alkaline water
£¯lye water£¯potassium carbonate
ʳÓÃÉ«ËØ
food colouring
Ïã²Ý¶¹£¯Ïã²Ý¼Ô£¯Ïã²ÝƬ£¯Ïã×ÓÀ¼¼Ô
vanilla bean
£¯vanilla pod
Ïã²Ý¾«£¯ÔÆÄáÀ­Ï㾫£¯·²ÄáÀ­Ï㾫
vanilla extract
£¯vanilla essence
Ïã²Ý·Û
vanilla powder
°àÀ¼·Û£¯ÏãÀ¼·Û
ground pandan
£¯ground screwpine leaves£¯serbok daun pandan
°àÀ¼¾«£¯ÏãÀ¼¾«
pandan paste
£¯pasta pandan
õ¹å¶£¯Ãµ¹å¶¾«
rosewater
£¯rosewater essence essence
Ƥм
grated zest
£¯grated rind


D.
Å£ÓÍ£¯ÄÌÓÍ
butter
Èí»¯Å£ÓÍ
soft butter
ÂêçìÁÕ£¯Âêç÷ÁÕ£¯ÈéÂêÁÕ£¯ÑÅÂêÁÕ£¯ÈËÔìÄÌÓÍ£¯²ËÓÍ
margarine
ÆðËÖÓÍ£¯ÆðËÖÂêç÷ÁÕ
pastry margarine / oleo margarine
ÖíÓÍ£¯°×ÓÍ£¯´óÓÍ£¯°åÓÍ
lard / cooking fat
ËÖÓÍ£¯Ñ©°×ÄÌÓÍ
shortening
Ó²»¯Ò¬×ÓÓÍ
copha
Ò¬ÓÍ
Creamed Coconut

¿¾ÓÍ
dripping

Å£ÓͼÉÁ®
butter cream
µ­¼ÉÁ®
light cream
£¯coffee cream£¯table cream
ÏÊÄÌÓÍ£¯¼ÉÁ®£¯ÏʼÉÁ®
cream
£¯whipping cream
°üÀ¨©s1 light whipping cream

2 heavy whipping cream
£¯heavy cream£¯thickened cream

3 double cream
£¯pure cream
ËáÄÌÓÍ£¯Ëá¼ÉÁ®£¯ËáÄÌÀÒ£¯ËáÄÌÀÒ
sour cream
ËáÄÌ
butter milk
Å£ÄÌ£¯ÏÊÄÌ£¯ÏÊÈé
milk
ÄÌ·Û
powdered milk / milk powder
»¨ÄÌ£¯µ­ÄÌ£¯ÄÌË®£¯Õô·¢ÄÌ£¯Õô·¢ÄÌË®
evaporated milk
Á¶ÄÌ
condensedmilk
£¯sweetened condensed milk
¼ªÊ¿£¯Æð˾£¯Ö¥Ê¿£¯ÄÌÀÒ£¯ÄÌÀÒ£¯¸ÉÀÒ£¯Èé±ý
cheese
Æð˾·Û
powdered cheese
ÄÌÓÍÆð˾£¯Ö¥Ê¿¼ÉÁ®£¯ÄÌÓÍÄÌÀÒ£¯ÄýÖ¬ÄÌÀÒ
cream cheese
Âê˹¿¨²¨ÄáÆð˾£¯Âí˾¿¨ÅòÆð˾£¯Âí˹¿¨²¨ÄùÆð˾£¯Òâ´óÀûÄÌÀÒ
mascarpone cheese
ÓŸñ£¯Èé¹û£¯ËáÄÌ£¯ËáÄÌÀÒ
yoghurt
ÓÅÀÒÈé
yoghurt drink
£¯drinking yoghurt
E.
Ãæ°ü£¯Ãæ±¥
bread
ÍÁ˾Ãæ°ü£¯ÍÂ˾
toast
·¨Ê½ÍÂ˾
french toast
ÂãÂóÃæ°ü
rye bread
ÅÉ£¯Åú
pie
Ëþ£¯Ì¢
tart
¶³ÅÉ£¯¶³Åú
cream pie

µ°Ëþ
egg tart / custard tart
·¨Ê½µ°Ëþ
quiche lorraine
ÆÝ·çµ°¸â
chiffon cake
º£Ã൰¸â
sponge cake
ÅÝܽ
choux pastry / puff
ÂêÁÕ£¯Ÿhµ°ÅÝ
meringue
µ°ÃÛÈé eggnog
¿ÉÀö±ý
crepe
¼å±ý£¯Èȱý£¯±¡¿¾±ý
pancake
ºñËɱý
pikelet / hotcake
Ä«Î÷¸çÃæ±ý
tortillas
ÇúÆæ
cookies
Ľ˹£¯Ä½Ë¼
mousse
²¼µé£¯²¼¶¡
pudding
˾¿µ£¯±È˾¼ª scones
ÊæܽÀÙ
souffles
ÑóÓó¿é
hash brown
ӢʽËɱý£¯Âê·ÒÃæ°ü
english muffin
Ëɸ⣯Âê·Ò
american muffin
¡¡
¸ñ×ÓËɱý
waffle
ÊÖÖ¸±ý¸É
sponge fingers / ladyfingers / savoiardi (
Òâ´óÀûÃû)
ËÕ´ò±ý¸É
saltine crackers
Íþ»¯±ý¸É
wafer biscuit


F. ¸É¹û/¹û¸¬
Ñü×Ó¶¹£¯Ñü¹û£¯Ñü¹ûÈÊ£¯½éÊÙ¹û
cashew nut
»¨Éú
peanut
¹Ï×Ó£¯ÄϹÏ×Ó
pepitas / dried pumpkin seeds
áÂ×Ó£¯ËÉ×ÓÈÊ
pine nut
Àõ×Ó
chestnut
¸ÉËÚ×Ó
dried chestuts
ºËÌÒ£¯ºËÌÒÈÊ£¯ºÏÌÒ£¯ºúÌÒ
walnut
ÐÓÈÊ£¯ÐÓÈÊƬ£¯±âÌÒ
almond
±±ÐÓ£¯¿àÐÓÈÊ
apricot kernel / chinese almond / bitter almond
ÄÏÐÓ
apricot kernel
黹û£¯é»ÈÊ
hazelnut / filbert / cobnut
¿ªÐĹû£¯°¢Ô»ë×Ó
pistachio
¼á¹û£¯°ÄÖÞ¼á¹û£¯ÏÄÍþÒĹû£¯°ÄÖÞºúÌÒ£¯°ÄÖÞÀõ£¯°ÄÖÞºËÌÒ£¯À¥Ê¿À¼ÁúÑÛ£¯À¥Ê¿À¼Àõmacadamia / california nut
ɽºúÌÒ£¯ºúÌÒ
pecan
ʯ¹Ä×У¯Âí¼ÓÀ­£¯ÓÍÍ©×Ó
candlenut / buah keras
°×¹û£¯ÒøÐÓ
ginkgo nut
ó¿ËÚ×Ó
poppy seed
ÑÇ´ð×Ó
atap seed

¸ÉҬ˿
dessicated coconut
ÁúÑ۸ɣ¯ÁúÑÛÈ⣯¹ðÔ²£¯Ô²Èâ
dried longan
ÆÏÌѸÉ
raisin / dried currant
ÎÞ»¨¹û¸É
dried fig
ÊÁ±ý
dried persimmon
ÌÒ¸¬
dried peach
ÐÓ¸¬
dried apricot
Æ»¹û¸¬£¯Æ»¹û¸É
dried apple
ÃÛ×ÕÓ£ÌÒ£¯Â¶ÌÒ£¯³µÀæ×Ó glace cherry£¯candied cherry
ÃÛ×Õ²¤ÂÜ
glace pineapple
£¯candied pineapple
ÌÇË®Åú°Ñ
Loquats in syrup

ÐÓ×Ó½´
Apricot jam

ÐÓÌÒ¹û½º
apricot glaze
Ë®ÃÛÌÒ¹ÞÍ·
peaches in syrup
ÇÐƬˮÃÛÌÒ¹ÞÍ·
sliced peaches in syrup
×ÛºÏË®¹û¹ÞÍ·
cocktail fruit in syrup
¡¡

G.
ζ¾«monosodium glutamate
´×
vinegar
°×´×(¹¤Ñд×)
rice vinegar
°×´×
white vinegar (
Î÷ÑóÁÏÀíÓõÄ)
ÎÚ´×
black vinggar
½´ÓÍ
soy sauce

òºÓÍ
oyster sauce

ÂéÓÍ
sesame oil

°×¾Æ
white spirits

¼Ó·¹¾Æ
rice wine

¹ð»¨¾Æ
osmanthus-flavored wine

Ö¥Âé½´
Sesame paste

À±½·½´
chili sauce
ţͷÅÆɳݱ½´
bull head barbecue sauce/Chinese barbecue sauce
ÄÏÈé
ermented red beancurd
½ª·Û
ginger powder
µ÷ζެÇѽ´
ketchup
Þ¬Çѽ´
tomato sauce (
ÆÕͨÌðµÄ)
Þ¬Çѽ´
tomato paste (
Òâ´óÀûÁÏÀíÓõÄ)
¶¹°ì½´
chilli bean sauce
XO
½´
XO sauce
¶¹ôù
salt black bean

Þ²Ã×
pearl barley
Î÷¼ÖÃ×
Sago

ɳݭÁ££¯Î÷Ã×£¯Ð¡´ÄÍè
pearl sago
£¯pearl tapioca
ºì¶¹É³£¯ÎÚ¶¹É³
red bean paste
Â̶¹Æ¬
split mung bean
Ö¥Âé
Sesame Seeds

Á«×Ó
lotus seed
Á«ÈØ
lotus
¡¡paste
ÀõÈØ
chestnut puree / chestnut paste
ÃÛÔæ
preserved red dates
ºìÔæ
chinese red dates
ÔæÄà
red date paste
°ÙºÏ
dried lily bulb
½ðÕë
Tiger lily buds

³ÂƤ
dried orange peel
£¯dried tangerine peel
¶¹¸¯
Tofu

¸¯Öñ
dried beancurd sticks

¸¯Æ¤
beancurd sheet

Ëá²Ë
pickled mustard-green
ÕôɽÓó
steamed sweet potatoes

Ï̻ƹÏ
salted cucumber

ÍÑË®ËâÁ£
dehydrated garlic granules

¶¬¹½
dried black mushroom
ľ¶ú
Mu-er

ºÚľ¶ú
black fungus / wood ear fungus / dried black fungus
º£´ø
sea vegetable / Sea weed

ÉÕº£Ì¦
toasted nori seaweed / roasted seaweed sushi nori
°åº£Ì¦
nori seaweed / dried sea laver
Ñà²Ë
agar-agar

ϺÃ×
dried shrimp
Óã¸É
dried fish

Ï̵°»Æ
salted egg yolk

Ƥµ°£¨ÌÇÐÄ/ Ó²ÐÄ£©
preserved duck eggs (soft and hard yolk)
ÏÌѼµ° salted duck eggs
Å£ÈâÁ£
dried beef cubes

Å£ÈâƬ
dried beef sliced

ÖíÈâËÉ
dried pork floss

À°Ñ¼
preserved duck

ѼëƸÉ

preserved duck gizzard
¿¾Ñ¼
roasted duck

·½±ãÃæ
instant noodles

ÃæÌõ
noodles

Ã×·Û
rice-noodle
·ÛË¿
silk noodles

âƶÛƤ
wonton wrapper/wonton skins
Ë®½ÈƤ
dumpling wrapper / dumpling skins /gyoza wrapper.
´º¾íƤ
spring roll wrapper , egg roll wrapper......


[ ±¾Ìû×îºóÓÉ monica ÓÚ 2007-5-5 22:55 ±à¼­ ]
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·¢±íÓÚ 2007-5-5 23:00:11 | ÏÔʾȫ²¿Â¥²ã

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