Kitchen Recipes - Lets get cooking!!

Recipes

A collection of my recipes from all over the world, these recipes are ones that I have cooked for my family, and we have all enjoyed.

I love to experiment with cooking and have been know to look up recipes, maybe 3/4 different ones for the same dish and then make up my mind what ingredients that I would like or even have to add to it, so a lot of these recipes have been tweaked to my taste, but hope you all enjoy them as much as I do

You can submit a recipe to any of the section, as long as you are a member of this site, membership is free, all you need to do is submit a description, ingredients, and instruction on how to cook it, also your name so you can take the credit, and a beautiful picture of you delicious food.

So the recipes below have been broken into separate category's, just to make them easy to find or maybe not, I have tried to make the menu structure as easy as possible to use, and if you find any errors that you would want to tell me about please feel free to comment on my Kitchen Recipes Facebook page

Soup & Starters

SoupAndStarters Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavours are extracted, forming a broth.

The starter or first course, are food items served before the main courses of a meal.

A starter is the term used to describe any relatively small light dish served at the beginning of lunch or dinner. An appetizer, on the other hand, can also be said to be a starter but is more specifically defined as a food or drink served before a meal designed to stimulate the appetite.

Soup

Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavours are extracted, forming a broth.

Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

Starter

The starter or first course, are food items served before the main courses of a meal.

Whether you call them appetisers or entrées, starter recipes are incredibly important as they set the tone for the meal to come.

Fish & Seafood

FishsAndSeafood Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean. They are also caught by recreational fishers, kept as pets, raised by fish-keepers, and exhibited in public aquarium. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.

Fish can be divided, according to their oil content, into white fish, oily fish and shellfish. Fresh fish can be recognised by its firm flesh, clear, full and shiny eyes, bright red gills and clean smell.

Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and micro algae, are widely eaten as seafood around the world, especially in Asia (see the category of sea vegetables). In North America, although not generally in the United Kingdom, the term "seafood" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood. For the sake of completeness, this article includes all edible aquatic life.

Fish

Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean. They are also caught by recreational fishers, kept as pets, raised by fish-keepers, and exhibited in public aquarium. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.

Catching fish for the purpose of food or sport is known as fishing, while the organized effort by humans to catch fish is called a fishery. Fisheries are a huge global business and provide income for millions of people. The annual yield from all fisheries worldwide is about 154 million tons, with popular species including herring, cod, anchovy, tuna, flounder, and salmon. However, the term fishery is broadly applied, and includes more organisms than just fish, such as molluscs and crustaceans, which are often called "fish" when used as food.

Seafood

Research over the past few decades has shown that the nutrients and minerals in seafood can make improvements in brain development and reproduction and has highlighted the role for seafood in the functions of the human body.

Meat, Poultry & Game

MeatAndPoutryGame Game is any animal hunted for food or not normally domesticated. Game animals are also hunted for sport.. Game include Venison, Pheasant, Partridge, Pigeon, Rabbit & Hare, Duck, Woodcock & Grouse.

Meat is animal flesh that is eaten as food. Humans are omnivorous, and have hunted and killed animals for meat since prehistoric times. The advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle, and eventually their use in meat production on an industrial scale.

Poultry is a term used for any kind of domesticated bird, captive-raised for its utility, and traditionally the word has been used to refer to wildfowl (Galliformes) and waterfowl (Anseriformes). Poultry can be defined as domestic fowls, including chickens, turkeys, geese and ducks, raised for the production of meat or eggs and the word is also used for the flesh of these birds used as food.

Game

Game is any animal hunted for food or not normally domesticated. Game animals are also hunted for sport.. Game include Venison, Pheasant, Partridge, Pigeon, Rabbit & Hare, Duck, Woodcock & Grouse.

The type and range of animals hunted for food varies in different parts of the world. This is influenced by climate, animal diversity, local taste and locally accepted views about what can or cannot be legitimately hunted. Sometimes a distinction is also made between varieties and species of a particular animal, such as wild turkey and domestic turkey.

Grouse

Grouse are heavily built like other Galliformes such as chickens. They range in length from 31 to 95 cm (12 to 37 in), and in weight from 0.3 to 6.5 kg (0.66 to 14.33 lb). Males are bigger than females—twice as heavy in the western capercaillie, the biggest member of the family. Grouse have feathered nostrils. Their legs are feathered to the toes, and in winter the toes, too, have feathers or small scales on the sides, an adaptation for walking on snow and burrowing into it for shelter. Unlike other Galliformes, they have no spurs.

Grouse are game, and hunters kill millions each year for food, sport, and other uses. In the United Kingdom this takes the form of driven grouse shooting. The male black grouse's tail feathers are a traditional ornament for hats in areas such as Scotland and the Alps. Folk dances from the Alps to the North American prairies imitate the displays of lekking males.

Hare

Jugged hare, known as civet de lièvre in France, is a whole hare, cut into pieces, marinated, and cooked with red wine and juniper berries in a tall jug that stands in a pan of water. It traditionally is served with the hare's blood (or the blood is added right at the very end of the cooking process) and port wine.

Jugged hare is described in the influential 18th century cookbook, The Art of Cookery by Hannah Glasse, with a recipe titled, "A Jugged Hare", that begins, "Cut it into little pieces, lard them here and there ..." The recipe goes on to describe cooking the pieces of hare in water in a jug set within a bath of boiling water to cook for three hours. Beginning in the 19th century, Glasse has been widely credited with having started the recipe with the words "First, catch your hare," as in this citation. This attribution is apocryphal.

Having a freshly caught (or shot) hare enables one to obtain its blood. A freshly killed hare is prepared for jugging by removing its entrails and then hanging it in a larder by its hind legs, which causes the blood to accumulate in the chest cavity. One method of preserving the blood after draining it from the hare (since the hare is usually hung for a week or more) is to mix it with red wine vinegar to prevent coagulation, and then to store it in a freezer.

Partridge

These are medium-sized birds, intermediate between the larger pheasants and the smaller quails. Partridges are native to Europe, Asia, Africa and the Middle East. Partridges are ground-nesting seed-eaters.

According to Greek legend, the first partridge appeared when Daedalus threw his nephew, Perdix, off the sacred hill of Athena in a fit of jealous rage. Supposedly mindful of his fall, the bird does not build its nest in the trees, nor take lofty flights and avoids high places.

Partridges appear as part of the first gift listed in the Christmas carol, "The Twelve Days of Christmas". As such, "A partridge in a pear tree" is sung as the last line of each verse. Richard Bache encouraged partridge propagation in 1790 and stocked partridges at his plantation in Beverly, New Jersey.

Partridges have also been used as a symbol that represents Kurdish nationalism. It is called Kew. Sherko Kurmanj discusses the paradox of symbols in Iraq as an attempt to make a distinction between the Kurds and the Arabs. He says that while Iraqis generally regards the palm tree, falcon, and sword as their national symbols, the Kurds consider the Oak, Partridge, and dagger as theirs.

Pheasant

Pheasants are birds of several genera within the subfamily Phasianinae, of the family Phasianidae in the order Galliformes.

Pheasants are characterised by strong sexual dimorphism, males being highly ornate with bright colours and adornments such as wattles and long tails. Males are usually larger than females and have longer tails. Males play a part in rearing the young. Pheasants typically eat seeds and some insects.

The best-known is the common pheasant, which is widespread throughout the world in introduced feral populations and in farm operations. Various other pheasant species are popular in aviaries, such as the golden pheasant.

Common pheasants are bred to be hunted and are shot in great numbers in Europe, especially the UK, where they are shot on the traditional formal "driven shoot" principles, whereby paying guns have birds driven over them by beaters, and on smaller "rough shoots". The open season in the UK is 1 October – 1 February, under the Game Act 1831. Generally they are shot by hunters employing gun dogs to help find, flush, and retrieve shot birds. Retrievers, spaniels, and pointing breeds are used to hunt pheasants.

Pigeon

Several species of pigeons and doves are used as food, and probably any could be; the powerful breast muscles characteristic of the family make excellent meat. Domesticated or hunted pigeon have been used as the source of food since Ancient Middle East, Ancient Rome and Medieval Europe. It is familiar meat within Jewish, Arab, Assamese cuisine and French cuisines. According to the Tanakh, doves are kosher, and they are the only birds that may be used for a korban. Other kosher birds may be eaten, but not brought as a korban. It is also known in Asian cuisines, such as Chinese and Indonesian.

In Europe, the wood pigeon is commonly shot as a game bird, while rock pigeons were originally domesticated as a food species, and many breeds were developed for their meat-bearing qualities. The extinction of the passenger pigeon in North America was at least partly due to shooting for use as food. Mrs Beeton's Book of Household Management contains recipes for roast pigeon and pigeon pie, a popular, inexpensive food in Victorian industrial Britain.

Rabbit

When used for food, rabbits are both hunted and bred for meat. Snares or guns are usually employed when catching wild rabbits for food. In many regions, rabbits are also bred for meat, a practice called cuniculture. Rabbits can then be killed by hitting the back of their heads, a practice from which the term rabbit punch is derived. Rabbit meat is a source of high quality protein. It can be used in most ways chicken meat is used. In fact, well-known chef Mark Bittman says that domesticated rabbit tastes like chicken because both are blank palettes upon which any desired flavours can be layered. Rabbit meat is leaner than beef, pork, and chicken meat.

Compared with the meat of other species (especially pork and beef), rabbit meat is richer in proteins and certain vitamins and minerals, while it has less fat; rabbit fat contains less stearic and oleic acids than other species and higher proportions of the essential polyunsaturated linolenic and linoleic fatty acids.

Venison

Venison may be eaten as steaks, tenderloin, roasts, sausages, jerky and minced meat. It has a flavour reminiscent of beef, but is richer and can have a gamely note. Venison tends to have a finer texture and is leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well.

Organ meats of deer are eaten, but would not be called venison. Rather, they are called umbles (originally noumbles). This is supposedly the origins of the phrase "humble pie", literally a pie made from the organs of the deer.

Venison is higher in moisture, similar in protein and lower in calories, cholesterol and fat than most cuts of grain-fed beef, pork, or lamb.

Venison has enjoyed a rise in popularity in recent years, owing to the meat's lower fat content. It can often be obtained at less cost than beef by hunting; many families use it as a one to one substitute for beef, especially in the US mid-south, Midwest, Mississippi Valley and Appalachia. In many areas, this increased demand has led to a rise in the number of deer farms.

Venison jerky can be purchased in some grocery stores or ordered online, and is served on some airlines.

Venison burgers are typically so lean as to require the addition of fat in the form of bacon, olive oil or cheese, or blending with beef, to achieve parity with hamburger cooking time, texture, and taste. Some deer breeders have expressed an interest in breeding for a fatter animal that displays more marbling in the meat.

Meat

Meat is mainly composed of water, protein, and fat, and is usually eaten together with other food. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways.

Meat consumption varies worldwide, depending on cultural or religious preferences, as well as economic conditions. Vegetarians choose not to eat meat because of ethical, economic, environmental, religious or health concerns that are associated with meat production and consumption.

Bacon, Gammon & Ham

Bacon is a meat product prepared from a pig and usually cured. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked

Gammon is hind leg of pork after curing by dry-salting or brining. It may or may not be smoked. Like bacon, it needs to be cooked before it can be eaten. It may be sold on-the-bone or boned and rolled. It may be served as a roasted joint, or as steaks or rashers. It differs from ham in that ham is cured after being cut from the carcass, and the curing process for ham may be different

Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork. Technically a processed meat, "ham" may refer to a product which has been through mechanical re-forming.

BBQ

BBQ is a cooking method and apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavoured by the smoking process.

While there is a vast degree of variation and overlap in terminology and method surrounding this form of cooking, barbecuing is usually done "low and slow" over indirect heat from high-smoke fuels, with the flame not contacting the meat directly.

The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose

Beef

Beef is the culinary name for meat from bovine, especially cattle. Beef can be harvested from bulls, heifers or steers. Its acceptability as a food source varies in different parts of the world.

Beef muscle meat can be cut into roasts, short ribs or steak (fillet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, e.t.c.). Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in some varieties of blood sausage.

Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively.

Lamb & Mutton

A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals.

Lamb is the most expensive of the three types, and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. The stronger-tasting mutton is now hard to find in many areas, despite the efforts of the Mutton Renaissance Campaign in the UK. In Australia, the term prime lamb is often used to refer to lambs raised for meat.

The definitions for lamb, hogget and mutton vary considerably between countries. Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.

Offal

Offal also called variety meats or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures shy away from offal as food, while others use it as everyday food, or in delicacies. Certain offal dishes—including foie gras, pâté and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays. This includes Scottish haggis, Jewish chopped liver, Southern U.S. chitlins, Mexican menudo as well as many other dishes. Intestines are traditionally used as casing for sausages.

In earlier times, mobs sometimes threw offal and other rubbish at condemned criminals as a show of public disapproval.

Pork

Pork is the culinary name for meat from the domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved.

Pork is the most popular meat in East and South-east Asia, and is also very common in the Western world. It is highly prized in Asian cuisines for its fat content and pleasant texture.

Pork is widely consumed in East and South-east Asia, Europe, Sub-Saharan Africa, the Americas and Oceania. As the result, large numbers of pork recipes are developed throughout the world. Feijoada for example, the national dish of Brazil (also served in Portugal), is traditionally prepared with pork trimmings: ears, tail and feet.

The meat is taboo to eat in the Middle East and most of the Muslim world because of Jewish kosher and Islamic Halal dietary restrictions.

Sausage Meat

A sausage is a food usually made from ground meat, often pork, beef or veal, along with salt, spices and breadcrumbs, with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Sausages that are sold uncooked are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may be removed after.

Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.

There is a huge range of national and regional varieties of sausages, which differ by their flavouring or spicing ingredients, the meat(s) used in them and their manner of preparation.

Veal

Veal is the meat of calves, in contrast to the beef from older cattle. Though veal can be produced from a cow of either sex and any breed, most veal comes from young male beef cattle. Generally, veal is more expensive than beef from older cattle.

Because veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce.

Veal has been an important ingredient in Italian and French cuisine from ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried escalopes, fried veal Grenadines (small, thick fillet steaks), stuffed paupiettes, roast joints, and blanquettes.

Poultry

Poultry, which are domestic birds specially bred for the table, they include chicken, duck, goose, guinea fowl and turkey.

"Poultry" is a term used for any kind of domesticated bird, captive-raised for its utility, and traditionally the word has been used to refer to wildfowl (Galliformes) and waterfowl (Anseriformes). "Poultry" can be defined as domestic fowls, including chickens, turkeys, geese and ducks, raised for the production of meat or eggs and the word is also used for the flesh of these birds used as food.

Chicken

The chicken (Gallus gallus domesticus) is a domesticated fowl, a subspecies of the red junglefowl. As one of the most common and widespread domestic animals, with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird. Humans keep chickens primarily as a source of food, consuming both their meat and their eggs.

"Chicken" originally referred to chicks, not the species itself. The species as a whole was then called domestic fowl, or just fowl. This use of "chicken" survives in the phrase "Hen and Chickens", sometimes used as a British public house or theatre name, and to name groups of one large and many small rocks or islands in the sea. The word "chicken" is sometimes erroneously construed to mean females exclusively, despite the term "hen" for females being in wide circulation.

Duck

Duck is the common name for a large number of species in the Anatidae family of birds which also includes swans and geese. The ducks are divided among several subfamilies in the Anatidae family; they do not represent a monophyletic group but a form taxon, since swans and geese are not considered ducks. Ducks are mostly aquatic birds, mostly smaller than the swans and geese, and may be found in both fresh water and sea water.

Ducks are sometimes confused with several types of unrelated water birds with similar forms, such as loons or divers, grebes, gallinules, and coots.

A duckling is a young duck in downy plumage or baby duck, but in the food trade young adult ducks ready for roasting are sometimes labelled "duckling".

Goose

Geese are waterfowl belonging to the tribe Anserini of the family Anatidae. This tribe comprises the genera Anser (the grey geese), Branta (the black geese) and Chen (the white geese). A number of other birds, mostly related to the shelducks, have "goose" as part of their names. More distantly related members of the Anatidae family are swans, most of which are larger than true geese, and ducks, which are smaller.

The term goose applies to the female in particular, while gander applies to the male in particular. Young birds before fledging are called gosling’s. The collective noun for a group of geese on the ground is a gaggle; when in flight, they are called a skein, a team, or a wedge; when flying close together, they are called a plump.

The three living genera of true geese are: Anser, grey geese, including the greylag goose, and domestic geese; Chen, white geese; and Branta, black geese, such as the Canada goose.

Guinea Fowl

The guinea fowl are a family of birds in the Galliformes order, although some authorities include the guinea fowl as a subfamily, Numidinae, of the family Phasianidae. The guinea fowl are native to Africa, but the helmeted guinea fowl as wild birds have been introduced elsewhere.

This family of insect and seed-eating, ground-nesting birds resemble partridges, but with featherless heads, though both members of the genus Guttera have a distinctive black crest, and the vulturine guinea fowl has a downy brown patch on the nape. Most species of guinea fowl have a dark grey or blackish plumage with dense white spots, but both members of the genus Agelastes lack the spots.

Guinea fowl is commonly eaten in parts of Africa, India and the United States. It is consumed at Christmas in some parts of Central and Northern Europe. It is also eaten in Italy.

Guinea fowl meat is drier and leaner than chicken meat and has a gamy flavour. It has marginally more protein than chicken or turkey, roughly half the fat of chicken and slightly fewer calories per gram. Guinea fowl eggs are substantially richer than chicken eggs.

Turkey

The turkey is a large bird in the genus Meleagris, which is native to the Americas. One species, Meleagris gallopavo (commonly known as the domestic turkey or wild turkey), is native to the forests of North America, mainly Mexico and the United States. The other living species is Meleagris ocellata or the ocellated turkey, native to the forests of the Yucatán Peninsula. Males of both turkey species have a distinctive fleshy wattle or protuberance that hangs from the top of the beak (called a snood). They are among the largest birds in their ranges. As in many galliformes, the male is larger and much more colourful than the female.

Turkey meat is a popular form of poultry, and turkeys are raised throughout temperate parts of the world, partially because industrialized farming has made it very cheap for the amount of meat it produces.

Turkeys are traditionally eaten as the main course of Christmas feasts in much of the world (stuffed turkey) since appearing in England in the 16th century, as well as for Thanksgiving in the United States and Canada. While eating turkey was once mainly restricted to special occasions such as these, turkey is now eaten year-round and forms a regular part of many diets.

Pies & Pastries

PieAndPastries Pies & Pastries are defined by their crusts. A filled pie, has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell.

A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

Pastry can also refer to the pastry dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products.

Batter & Pastry

Dough or paste consisting primarily of flour, water, and shortening that is baked and often used as a crust for foods such as pies and tarts.

Pastry can also refer to the pastry dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products.

Types of pastry:- choux pastry, filo pastry, flaky pastry, hot water pastry, pâte brisée, pâte feuilletée, pâte sucrée, puff pastry, rough puff pastry, shortcrust pastry, suet pastry

Pastries

Pastry is a major type of bakers' confectionery. It includes many of the various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies, tarts, quiches and pasties.

Pastry can also refer to the pastry dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products.

Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.

Savoury Pastries

Pastry can also refer to the pastry dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products.

Sweet Pastries

Pies

A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.

Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.

Savoury Pies

Sweet Pies

Savoury Steamed Puddings

Pudding is a kind of food that can be either a dessert or a savory dish. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage", referring to encased meats used in Medieval European puddings.

The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs, and/or suet, resulting in a solid mass. These puddings are baked, steamed or boiled. Depending on its ingredients, such a pudding may be served as a part of the main course or as a dessert.

Boiled or steamed pudding was a common main course aboard ships in the Royal Navy during the 18th and 19th centuries. Pudding was used as the primary dish in which daily rations of flour and suet were prepared.

Steamed pies consisting of a filling completely enclosed by suet pastry are also known as puddings. These may be sweet or savory and include such dishes as steak and kidney pudding.

Salads & Side Dishes

SaladSideDishes A salad is a dish consisting of small pieces of food, which may be mixed with a sauce or salad dressing. Salads can incorporate a variety of foods including vegetables, fruits, cheese, cooked meat, eggs and grains.

Most salads are served cold, although some, such as south German potato salad, are served warm. Some consider the warmth of a dish a factor that excludes it from the salad category calling the warm mixture a casserole, a sandwich topping or more specifically, name it for the ingredients which comprise it.

Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. New side orders introduced within the past decade, such as rice and couscous, have grown to be quite popular throughout Europe, especially at formal occasions.

Vegetable side-dishes can be a show-stopper alongside your main meal, as they can add lots of colour and a variety of taste, they can really make a meal.

Salad

A salad is a dish consisting of small pieces of food, which may be mixed with a sauce or salad dressing. Salads can incorporate a variety of foods including vegetables, fruits, cheese, cooked meat, eggs and grains. Garden salads use a base of leafy greens; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad, and somen salad.

The sauce used to a flavour a salad is commonly called a salad dressing; well-known types include ranch, Thousand Island, and vinaigrette.

Side Dishes

Vegetable side-dishes can be a show-stopper alongside your main meal, as they can add lots of colour and a variety of taste, they can really make a meal.

Pasta & Rice

PastaAndRice Pasta is a type of noodle and is a staple food of traditional Italian cuisine. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes.

Pulses & rice are important food crops due to their high protein and essential amino acid content. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen.

The term "pulses" is limited to crops harvested solely for dry grain, thereby excluding crops harvested green for food (green peas, green beans, e.t.c.) which are classified as vegetable crops. Also excluded are those crops used mainly for oil extraction (e.g.soybean and groundnuts) and leguminous crops (e.g. seeds of clover and alfalfa) that are used exclusively for sowing purposes.

Pasta

Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water or egg and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca).

Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large-scale machines, and the products are widely available in supermarkets.

Pulses

Pulses include beans, lentils and peas. They are a cheap, low-fat source of protein, fibre, vitamins and minerals, and they count towards your recommended five daily portions of fruit and vegetables.

A pulse is an edible seed that grows in a pod. Pulses include all beans, peas and lentils, such as: baked beans, lentils, chickpeas, garden peas
black-eyed peas, runner beans, broad beans kidney beans, butter beans, haricots, cannellini beans, flageolet beans, pinto beans and borlotti beans

Pulses are a great source of protein.

This means they can be particularly important for people who do not get protein by eating meat, fish or dairy products.
However, pulses can also be a healthy choice for meat-eaters. You can add pulses to soups, casseroles and meat sauces to add extra texture and flavour. This means you can use less meat, which makes the dish lower in fat and cheaper.

Pulses are a good source of iron.

Rice

Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugar cane and maize..

Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans.

There are many varieties of rice and culinary preferences tend to vary regionally. In some areas such as the Far East or Spain, there is a preference for softer and stickier varieties.

Vegetarian

Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products. For lacto-ovo vegetarianism (the most common type of vegetarianism in the Western world), eggs and dairy products such as milk and cheese are permitted. For lacto vegetarianism, the earliest known type of vegetarianism (recorded in India), dairy products such as milk and cheese are permitted. The strictest forms of vegetarianism are veganism and fruitarianism, which exclude all animal products, including dairy products as well as honey, and even some refined sugars if filtered and whitened with bone char.

Traditional foods that have always been vegetarian include cereals, grains, fruits, vegetables, and nuts, Soy products including tofu and tempeh which are common protein sources, Textured vegetable protein, made from de-fatted soy flour, often included in chilli and burger recipes in place of ground meat.

Puddings & Dessert

PuddingsAndDesserts Pudding is the usually sweet course that concludes a meal. The food that composes the dessert course includes but is not limited to sweet foods. There is a wide variety of desserts in western cultures now including cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, pudding, and candies. Fruit is also commonly found in dessert courses because of its natural sweetness.

Pudding is a kind of food that can be either a dessert or a savoury dish. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage", referring to encased meats used in Medieval European puddings.

Baked Puddings

Cheesecake

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar; if there is a bottom layer it often consists of a crust or base made from crushed cookies (or digestive biscuits), Graham crackers, pastry, or sponge cake.[1] It may be baked or unbaked (usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavoured or topped with fruit, whipped cream, nuts, cookies, fruit sauce, or chocolate syrup. Cheesecake can be prepared in many flavours, such as strawberry, pumpkin, key lime, chocolate, Oreo, chestnut, or toffee.

Creamy Puddings

The second and newer type of pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie. These puddings are easily scorched on the fire, which is why a double boiler is often used; microwave ovens are also now often used to avoid this problem and to reduce stirring.

Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding, may be served warm. Instant puddings do not require boiling and can therefore be prepared more quickly.

These all include the no bake desserts, that are a welcome addition on hot summer days.

Fruit Puddings

Strawberries, blueberries, peaches, apricots, and melons: These juicy fruit recipes are a great way to have a sweet end to any meal during any season.

We love serving fruit every which way for dessert. Depending on the season and your mood, it's delicious grilled, chilled in an icy shake, or baked in a warm pastry shell, just to name a few.

A quick turn on the grill does wonders for all kinds of fruit, from peaches and plums to melon and pineapple. It brings out natural flavours without the addition of any sugar.

Ice Cream

Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream may be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as the Baked Alaska.

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. It is typically sweetened with sugar or sugar substitutes.

Sweet Steamed Puddings

A Steamed Pudding is a mixture that you put into a bowl, and steam. They can be "savoury" (with meat in them) or sweet, for dessert. If you have ever visited "Pioneer Villages" and seen how much bother it was to work with pre-modern ovens, the attraction of having something cook in a relatively predictable pot of water and steam becomes more obvious.

In England, people still eat Steamed Puddings, and most people in North America have heard of them. But the most famous sweet Steamed Puddings being remembered, and disparaged. Christmas -- or Plum -- Puddings, made dense by all the fruit and nuts in them, often have to be made ahead, let mature for weeks, and then steamed for up to 8 hours, and history is sadly full of memories of unsuccessful Christmas Puds.

Snacks & Confectionery

SnacksAndConfectionery A snack is a portion of food, often smaller than a regular meal, generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.

Traditionally, snacks are prepared from ingredients commonly available in the home. Often cold cuts, fruit, leftovers, nuts, sandwiches, and the like are used as snacks.

Sugar confectionery includes sweets, candied nuts, chocolates, chewing gum, sweetmeats, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words candy (US and Canada), sweets (UK and Ireland), and lollies (Australia and New Zealand) are common words for the most common varieties of sugar confectionery.

Confectionery

Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates.

Snacks

A snack is a portion of food, often smaller than a regular meal, generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.

Traditionally, snacks are prepared from ingredients commonly available in the home. Often cold cuts, fruit, leftovers, nuts, sandwiches, and the like are used as snacks.

Plain snacks like plain cereals, pasta, and vegetables are also mildly popular, and the word snack has often been used to refer to a larger meal involving cooked or leftover items.

Preserves

Preserves Food preservation involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.

Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint, when compared to modern methods.

Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have come to be seen as desirable qualities – cheese, yoghurt and pickled onions being common examples.

Chutney

Chutney ( Hindi/ Nepali - "चटनी" also transliterated chatney or chatni, Sindhi: چٽڻي‎) is a side dish in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip.

It is usually a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually Demerara or brown sugar) and vinegar that traditionally aims to give a long shelf life so that fall fruit can be preserved for use throughout the year.

Nowadays, some of the making of pickles and chutneys that at one time in India was done entirely in people's homes has partly passed over into commercial production.

Fruit Preserves

Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage.

Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as strawberry or apricot, as well as savoury preserves of vegetables, such as tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; jams, jellies, and marmalades are all examples of different styles of fruit preserves that vary based upon the fruit used. In English the world over the plural form "preserves" is used to describe all types of jams and jellies.

Pickles

Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle, or to prevent ambiguity, prefaced with the adjective pickled. The pickling procedure will typically affect the food's texture and flavour. In East Asia, vinaigrette (vegetable oil and vinegar) is used as the pickling medium.

Another distinguishing characteristic is a pH 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added.

Sauces & Dressings

SaucesAndDressings Sauces may be used for savoury dishes or for desserts. They can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be cooked like béchamel and served warm or again cooked and served cold like apple sauce.

Gravy is a sauce, made often from the juices that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture. In North America the term can refer to a wider variety of sauces.

Stuffing or filling (specifically for poultry) is an edible substance or mixture, often a starch, used to fill a cavity in another food item while cooking. Many foods may be stuffed, including meats, vegetables, and egg.

Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in many different recipes, it is convenient to blend these ingredients beforehand.

Dips

A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavour or texture to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, and falafel. Unlike other sauces, instead of applying the sauce to the food, the food is typically put, dipped, or added into the dipping sauce (hence the name).

Dips are commonly used for finger foods, appetizers, and other easily held foods. Thick dips based on sour cream, crème fraiche, milk, yoghurt, mayonnaise, soft cheese, or beans are a staple of American hors d’oeuvre and are thinner than spreads which can be thinned to make dips.

Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands of years.

Sauces & Gravies

In cooking, a sauce is liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavour, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Greeks.

Sauces may be used for savoury dishes or for desserts. They can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be cooked like Béchamel and served warm or again cooked and served cold like apple sauce.

Spice/Herb Mixes

Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in many different recipes (or in one recipe that is used frequently), it is convenient to blend these ingredients beforehand.

These spice mixes are also easily made by the home cook for later use.

Seasoning’s include herbs and spices, which are themselves frequently referred to as "seasoning’s".

Stuffing

It is not known when stuffing were first used. The earliest documentary evidence is the Roman cookbook, Apicius '"De Re Coquinaria", which contains recipes for stuffed chicken, hare, pig, and dormouse. Most of the stuffing’s described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.

Cakes, Biscuits & Breads

CakesAndBiscuits Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape. Determining whether a given food should be classified as bread, cake, or pastry can be difficult.

Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, and leavening agents, such as baking soda and/or baking powder.

Biscuits today can be savoury or sweet, but most are small at around 5 cm in diameter, and flat. The term biscuit also applies to sandwich-type biscuits, wherein a layer of "crème" or icing is sandwiched between two biscuits, such as the custard cream, or a layer of jam

Baking is a great way to get into cooking and to teach your kids some essential kitchen skills.

Biscuits

Biscuit is a term used for a variety of baked, commonly flour-based food products. The term is applied to two distinct products in North America and the Commonwealth of Nations and Europe.

Early biscuits were hard, dry, and unsweetened. They were most often cooked after bread, in a cooling bakers' oven; they were a cheap form of sustenance for the poor.

Sweet biscuits are commonly eaten as a snack food, and are, in general, made with wheat flour or oats, and sweetened with sugar or honey. Varieties may contain chocolate, fruit, jam, nuts, ginger or even be used to sandwich other fillings.

Bread

Bread is a staple food prepared by baking a dough of flour and water and often additional ingredients, such as butter or salt to improve the taste.

Bread may be served in different forms at any meal of the day, eaten as a snack, and is even used as an ingredient in other culinary preparations. As a basic food worldwide, bread has come to take on significance beyond mere nutrition, evolving into a fixture in religious rituals, secular cultural life, and language.

All Cakes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, and leavening agents, such as baking soda and/or baking powder. Common additional ingredients and flavourings include dried, candied or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves or dessert sauces (like pastry cream), iced with butter-cream or other icings, and decorated with marzipan, piped borders, or candied fruit.

Cakes

Buns & Cupcakes

A standard bun/cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake bun/cupcakes. The cake batter used for cupcakes may be flavoured or have other ingredients stirred in, such as raisins, berries, nuts, or chocolate chips.

Because their small size is more efficient for heat conduction, buns/cupcakes bake much faster than a normal layered cake. During baking, the volume of the batter initially increases due to the production of carbon dioxide, then decreases upon cooling due to the release of leavening gases.

Buns/cupcakes may be topped with frosting or other cake decorations. They may be filled with frosting, fruit, or pastry cream.

Scones

A scone is a single-serving quick bread, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with yeast.

British scones are often lightly sweetened, but may also be savoury. They frequently include raisins, currants, cheese or dates. In Scotland and Ulster, savoury varieties of scone include soda scones, also known as soda farls, and potato scones, normally known as tattie scones, which resemble small, thin savoury pancakes made with potato flour.

Cake Fillings

Filling a cake is an important part of the cake design process. You can use loads of different fillings in cakes, from chocolate fudge and chocolate mousse to French cream and hazelnut cream, not to forget jam or fresh fruit, these fillings will satisfy every sweet tooth!

Cakes which have been filled and iced stay moist longer.

Cake Topping

Cake decorating originated in 17th century Europe. During the 1840s, the advent of temperature-controlled ovens and the production of baking powder made baking cakes much easier. As temperature control technology improved, an increased emphasis on presentation and ornamentation developed. Cakes began to take on decorative shapes, were adorned with additional icing formed into patterns and flowers, and food colouring was used to accent frosting or layers of cake.

Cake decorations are adornments or embellishments that are placed on top of around cakes. Cake decorations can be made of edible material or food-safe plastics.

Beverages

Beverages A drink, or beverage, is a kind of liquid which is specifically prepared for human consumption. There are many types for drinks. They can be divided into various groups such as plain water, alcohol, non alcoholic drinks, soft drinks, fruit or vegetable juices and hot drinks.

A cocktail is normally alcoholic mixed drink that contains three or more ingredients, at least one of the ingredients must be a spirit, one sweet/sugary and one sour/bitter.

Alcoholic

An alcoholic beverage is a drink which contains a substantial amount of the psychoactive drug ethanol (informally called alcohol). Drinking alcohol plays an important social role in many cultures.

Alcoholic beverages, typically containing 3–40% ethanol by volume, have been produced and consumed by humans since pre-historic times. Other alcohols such as 2-methyl-2-butanol (found in beer) and γ-hydroxybutyric acid (GHB) are also consumed by humans for their psychoactive effects.

Non-Alcoholic

Alcohol free, or non-alcoholic beverages, are non-alcoholic versions of typically alcoholic beverages, such as beer and cocktails. These may take the form of a non-alcoholic mixed drink (a "virgin drink"), non-alcoholic beer ("near beer") and "mocktails", and are widely available where alcoholic beverages are sold.

I have included non alcoholic drinks, soft drinks, fruit or vegetable juices and hot drinks in this category.

Articles

HealthyFoodPyramid A selection of articles on food & health, everything from healthy eating to exercise.

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.

Health is the level of functional or metabolic efficiency of a living being. In humans, it is the general condition of a person's mind and body, usually meaning to be free from illness, injury or pain as in "good health" or "healthy". The World Health Organization defined health in its broader sense in 1946 as "a state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity." Although this definition has been subject to controversy, in particular as lacking operational value and because of the problem created by use of the word "complete," it remains the most enduring.

Health Articles

A selection of articles on health, everything from healthy eating to exercise.

Generally, the context in which an individual lives is of great importance for both his health status and quality of their life. It is increasingly recognized that health is maintained and improved not only through the advancement and application of health science, but also through the efforts and intelligent lifestyle choices of the individual and society. According to the World Health Organization, the main determinants of health include the social and economic environment, the physical environment, and the person's individual characteristics and behaviors.

Food Articles

A selection of articles on food, everything you need to know about food, from fruit & vegetables, to meat.

Most food has its origin in plants. Some food is obtained directly from plants, but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Corn (maize), wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock.

Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yoghurt.

Conversion Tables

Definition of conversion Table - a table of equivalents for changing units of measure or weight into other units.

In this instance because they are different ways, different countries weigh and measure ingredients, grams, ounce & cups, also their is also imperial and metric heating on cookers & ovens, all my recipe’s are in grams, and Centigrade, so for a quick reference you can check for the weight and measures from your own country.

Conversion of units is the conversion between different units of measurement for the same quantity, typically through multiplicative conversion factors.

The process of conversion depends on the specific situation and the intended purpose. In cooking it doesn’t need to be exact, a few grams out and the recipe will still turn out.

This is called a hard conversion or an adaptive conversion may not be exactly equivalent. It changes the measurement to convenient and workable numbers and units in the new system. It sometimes involves a slightly different configuration, or size substitution, of the item. Nominal values are sometimes allowed and used.