British and U.S. Cooking Terms
British U.S.

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aubergine eggplant
bangers sausage
beetroot beet
bilberry blueberry
biscuit cracker or cookie
broad bean fava bean
caster sugar superfine granulated
chips french-fried potatoes
cling film plastic wrap
collops meatballs
corn flour corn starch
cornish pasty meat turnover
courgette zucchini
cream, double heavy cream
cream, single light cream
crisps potato chips
dripping fat from roasted meat
finnan haddie smoked haddock
fish slice spatula
flour, maize cornmeal
flour, strong bread flour; hard-wheat flour
forcemeat stuffing mixture for meat or fish
french bean green bean
gammon ham
golden syrup substitute light corn syrup
groundnut peanut
hand of pork pork shoulder roast
heaped spoonful heaping spoonful
icing sugar confectioners' sugar
joint large cut of meat with bone; roast
marrow zucchini-like squash
mince (n.) ground meat
offal variety meats (liver, heart, kidney)
oxford sauce cumberland sauce
pie dish deep baking dish
pig's trotter pig's foot
pine kernels pine nuts
pips seeds
pluck (n.) heart, liver, and lights (lungs)
pudding dessert
sack sweet sherry
shandy beer with lemonade
silverside beefcut from the rump
stoned seeded
sultanas golden raisins
treacle molasses
tunny tuna

Regards Graham