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Thursday, 11 December 2014

各类食品材料 ：中英文对照

A. Types of Flour , 面粉类 
  1. 麵粉, 中筋麵粉 = Plain flour / All-purpose flour
  2. 低筋麵粉, 低根粉 = Cake flour / Soft flour / Weak flour / Low protein flour / Superfine flour
  3. 高筋麵粉, 筋麵, 根麵, 高根粉 = Gluten flour / Strong flour / Bread flour / Baker’s flour / High protein flour
  4. 小麦面粉 = Whole meal flour
  5. 全麥麵粉 = Whole wheat flour
  6. 澄麵, 澄粉,小麥澱粉, 汀面粉= Non-glutinous flour / Wheat flour / Wheat starch
  7. 自發麵粉 = Self- raising flour
  8. 粗玉米豆粉 = Polenta / Yellow cornmeal
  9. 粟粉, 粟米粉, 玉米粉, 玉米澱粉 = Corn flour / Cornstarch
  10. 生粉 , 太白粉, 地瓜粉，马铃薯淀粉，风车粉= Potato starch / Potato flour
  11. 樹薯粉, 木薯粉, 茨粉, 菱粉, 泰國生粉, 太白粉, 地瓜粉= Tapioca starch / Tapioca flour
  12. 蕃薯粉, 地瓜粉 = Sweet potato flour
  13. 臭粉, 胺粉, 阿摩尼亞粉, 嗅粉 = Powdered baking ammonia / Carbonate of ammonia / Ammonia bicarbonate / Ammonia carbonate / Hartshorn
  14. 发粉, 泡打粉, 泡大粉, 速發粉, 蛋糕發粉 = Baking powder
  15. 蘇打粉, 小蘇打, 梳打粉, 小梳打, 食粉, 重曹 = Baking soda / Bicarb ofsoda
  16. 塔塔粉, 他他粉 = Cream of tartar
  17. 卡士達粉, 蛋黃粉, 吉士粉, 吉時粉= Custard powder
  18. 卡士達, 克林姆, 奶皇餡, 蛋奶餡 = Custard / Pastry cream
  19. 香港水仙粉= Hong Kong Flour做包点及中式点心
  20. 蛋白粉 = Egg white powder
  21. 粘米粉, 黏米粉, 在來米粉, 在萊米粉, 再來米粉= Rice flour
  22. 糕仔粉 = Cooked rice flour
  23. 糯米粉 = Glutinous rice flour / Sweet rice flour
  24. 鳳片粉, 熟糯米粉, 糕粉, 加工糕粉 = Fried sweet rice flour / Fried glutinous rice flour
  25. 綠豆粉 = Mung bean flour / Tepung hun kwee
  26. 绿豆澄粉 = Green Pea Starch
  27. 小麥胚芽, 麥芽粉 = Wheat germ
  28. 小麥蛋白, 麵筋粉 = Wheat gluten
  29. 酵母, 酒餅= Yeast／Ibu roti
  30. 麵包糠, 麵包屑= Breadcrumbs
  31. 雜糧預拌粉 = Multi-grain flour
  32. 抹荼粉 = Green tea powder
  33. 馬蹄粉 = Water chestnut flour
  34. 葛粉 = Arrowroot flour
  35. 杏仁粉 = Almond flour／Almond meal
B. Types of Sugar, 糖类

  1. 黑蔗糖漿, 糖蜜, 甘蔗糖蜜 = Molasses
  2. 金黃糖漿 = Golden syrup
  3. 楓糖漿, 楓樹糖漿, 楓糖 = Maple syrup
  4. 玉米糖漿 = Corn syrup／Karo syrup
  5. 葡萄糖漿 = Glucose syrup
  6. 麥芽糖漿 = Barley maltsyrup／Maltsyrup
  7. 麥芽糖 = Maltose／Malt sugar
  8. 焦糖 = Carmael
  9. 果糖 = Fructos
  10. 乳糖 = Lactose
  11. 轉化糖 = Invert sugar
  12. 日式糙米糖漿 = Amazake
  13. 綿花糖霜 = Marshmallow cream cream
  14. 冰糖 = Rock sugar
  15. 椰糖, 爪哇紅糖 = Palm sugar／Gula malacca
  16. 黃砂糖 = Brown sugar
  17. 紅糖, 黑糖 = Dark brown sugar
  18. 粗糖, 黑砂糖 = Muscovado sugar
  19. 金砂 = Demerara sugar
  20. 原蔗糖 = Raw sugar／Raw cane sugar／Unrefined cane sugar
  21. 白砂糖, 砂糖 = White sugar／Refined sugar／Refined cane sugar／Coarse granulated sugar
  22. 細砂糖, 幼砂糖, 幼糖 = Castor sugar / Caster sugar（适用于做糕点）
  23. 糖份混合物 = Icing sugar mixture
  24. 糖粉 = Icing sugar／Confectioners’ sugar
  25. 糖霜, 點綴霜 = Icing／Frosting
  26. 蜜葉糖, 甜葉菊 = Stevia／Honey leaf
  27. 代糖, 阿斯巴甜 = Aspartame／Sweetener／Sugar substitute
  28. 什色糖珠
  29. 巧克力米, 朱古力米 = Chocolate vermicelli/rice
  30. 巧克力削, 朱古力削 = Chocolate curls
  31. 巧克力珠, 朱古力珠 = Choc bits／Chocolate chips
  32. 耐烤巧克力豆 = Choc bits (澳洲的英文名) / Chocolate chips (美國、加拿大的英文名)

C. Essence & Cream , 香精与奶类
  1. 白礬 = Alum
  2. 硼砂 =- Borax
  3. 石膏 = Gypsum
  4. 碱水 = Alkaline water／Lye water／Potassium carbonate
  5. 食用色素 = Food colouring
  6. 香草豆, 香草莢, 香草片, 香子蘭莢 = Vanilla bean／Vanilla pod
  7. 香草精, 雲尼拉香精, 凡尼拉香精 = Vanilla extract／Vanilla essence
  8. 香草粉 = Vanilla powder
  9. 班蘭粉, 香蘭粉 = Ground pandan／Ground screwpine leaves／Serbok daun pandan
  10. 班蘭精, 香蘭精 = Pandan paste／Pasta pandan
  11. 玫瑰露, 玫瑰露精 = Rosewater／Rosewater essence essence
  12. 皮屑 = Grated zest／Grated rind
  13. 牛油, 奶油 = Butter
  14. 軟化牛油 = Doft butter
  15. 瑪珈琳, 瑪琪琳, 乳瑪琳, 雅瑪琳, 人造奶油, 菜油 = Margarine
  16. 起酥油, 起酥瑪琪琳 = Pastry margarine / Oleo margarine
  17. 豬油, 白油, 大油, 板油 = Lard / Cooking fat
  18. 酥油/白油/黄油/蛋糕稳定剂/ 乳化剂 = Ovalette/Shortener
  19. 硬化椰子油 = copha
  20. 椰油 = Creamed Coconut
  21. 烤油 = Dripping
  22. 牛油忌廉 = Butter cream
  23. 淡忌廉 = Light cream／Coffee cream／Table cream
  24. 鮮奶油, 忌廉, 鮮忌廉 = cream／whipping cream
  25. 植物性鲜奶油= Topping Cream 雪白色带甜味。生日蛋糕面白色的fresh cream，适合用来装饰蛋糕。

  27. 酸奶油, 酸忌廉, 酸奶酪, 酸乳酪 = Sour cream
  28. 酸奶 = Butter milk
  29. 牛奶, 鮮奶, 鮮乳 = Milk
  30. 奶粉 = Powdered milk / Milk powder
  31. 花奶, 淡奶, 奶水, 蒸發奶, 蒸發奶水 = Evaporated milk
  32. 煉奶 = Condensed milk／Sweetened condensed milk
  33. 起士, 起司, 芝士, 乳酪, 奶酪, 乾酪, 乳餅 = Cheese
  34. 起司粉 = Powdered cheese
  35. 奶油起司, 芝士忌廉, 奶油乳酪, 凝脂乳酪 = Cream cheese
  36. 瑪斯卡波尼起司, 馬司卡膨起司, 馬斯卡波涅起司, 義大利乳酪 = Mascarpone cheese
  37. 優格, 乳果, 酸奶, 酸乳酪 = Yoghurt
  38. 優酪乳 = Yoghurt drink／Drinking yoghurt
D. Types of Confectionery, 糕点名称
  1. 麵包, 麵飽 = Bread
  2. 土司麵包, 吐司 = Toast
  3. 法式吐司 = French toast
  4. 裸麥麵包 = Rye bread
  5. 派, 批 = Pie
  6. 塔, 撻 = Tart
  7. 凍派, 凍批 = Cream pie
  8. 蛋塔 = Egg tart / Custard tart
  9. 法式蛋塔 = Quiche lorraine
  10. 戚風蛋糕 = Chiffon cake
  11. 海綿蛋糕 = Sponge cake
  12. 泡芙 = Choux pastry / Puff
  13. 瑪琳 , 焗蛋泡 = Meringue
  14. 蛋蜜乳 = Eggnog
  15. 可麗餅 = Crepe
  16. 煎餅, 熱餅, 薄烤餅 = Pancake
  17. 厚鬆餅 = Pikelet / Hotcake
  18. 墨西哥麵餅 = Tortillas
  19. 曲奇 = Cookies
  20. 慕斯, 慕思 = Mousse
  21. 布甸, 布丁 = Pudding
  22. 司康, 比司吉 = Scones
  23. 舒芙蕾 = Souffles
  24. 洋芋塊 = Hash brown
  25. 英式鬆餅, 瑪芬麵包 = English muffin
  26. 鬆糕, 瑪芬 = American muffin　
  27. 格子鬆餅 = Waffle
  28. 手指餅乾 = Sponge fingers / Ladyfingers / Savoiardi (義大利名)
  29. 蘇打餅干 = Saltine crackers
  30. 威化餅乾 = Wafer biscult

E. Dried Fruits & Nuts, 干果/果脯
  1. 腰子豆, 腰果, 腰果仁, 介壽果 = Cashew nut
  2. 花生 = Peanut
  3. 瓜子, 南瓜子 = Pepitas / Dried pumpkin seeds
  4. 崧子, 松子仁 = Pine nut
  5. 栗子 = Chestnut
  6. 干粟子 = Dried chestuts
  7. 核桃, 核桃仁, 合桃, 胡桃 = Walnut
  8. 杏仁, 杏仁片, 扁桃 = Almond
  9. 北杏, 苦杏仁 = Apricot kernel / Chinese almond / Bitter almond
  10. 南杏 = Apricot kernel
  11. 榛果, 榛仁= Hazelnut / Filbert / Cobnut
  12. 開心果, 阿月渾子 = Pistachio
  13. 堅果, 澳洲堅果, 夏威夷果, 澳洲胡桃, 澳洲栗, 澳洲核桃, 昆士蘭龍眼, 昆士蘭栗 = Macadamia / Malifornia nut
  14. 山胡桃, 胡桃 = Mecan
  15. 石古仔, 馬加拉, 油桐子 = Candlenut / Buah keras （增加菜肴的浓稠度，使菜肴变得creamy)
  16. 白果, 銀杏 = Ginkgo nut
  17. 罌粟子 = Poppy seed
  18. 亞答子 = Atap seed
  19. 海苔粉 = Ground seaweed
  20. 涼粉, 仙草 = Grass jelly
  21. 椰絲, 椰茸, 椰子粉 = Desiccated coconut／Shredded coconut
  22. 果子凍, 果凍粉, 啫喱= Jelly
  23. 鱼胶粉, 吉利丁, 明膠 = Gelatine 多用在免烤芝士蛋糕，吉利丁又称动物明胶，吉利丁粉使用时，先倒入冷水中，使粉末吸收足夠的水份膨脹再隔水煮至融化。
  24. 大菜, 大菜絲, 菜燕, 燕菜精, 洋菜, 洋菜粉, 瓊脂 = Agar powder
  25. 乾椰絲 = Dessicated coconut
  26. 龍眼乾, 龍眼肉, 桂圓, 圓肉= Dried longan
  27. 葡萄乾 = Raisin / Dried currant
  28. 無花果乾 = Dried fig
  29. 柿餅 = Dried persimmon
  30. 桃脯 = Dried peach
  31. 杏脯 = Dried apricot
  32. 蘋果脯, 蘋果乾 = Dried apple
  33. 蜜漬櫻桃, 露桃, 車梨子 = Glace cherry／Candied cherry
  34. 蜜漬鳳梨 = Glace pineapple／Candied pineapple
  35. 糖水批把 = Loquats in syrup
  36. 杏子酱 = Apricot jam
  37. 杏桃果膠 = Apricot glaze
  38. 水蜜桃罐頭 = Peaches in syrup
  39. 切片水蜜桃罐頭 = Sliced peaches in syrup
  40. 綜合水果罐頭 = Cocktail fruit in syrup　
F. General Ingredients
  1. 味精 = Monosodium glutamate
  2. 醋 = Vinegar
  3. 白醋(工研醋) = Rice vinegar
  4. 白醋 = White vinegar (西洋料理用的)
  5. 烏醋 = Black vinggar
  6. 酱油 = Soy sauce
  7. 蚝油 = Oyster sauce
  8. 麻油 = Sesame oil
  9. 白酒 = White spirits
  10. 加饭酒 = Rice wine
  11. 桂花酒 = Osmanthus-flavored wine
  12. 芝麻酱 = Sesame paste
  13. 辣椒醬 = Chili sauce
  14. 牛頭牌沙荼醬 = Bull head barbecue sauce/Chinese barbecue sauce
  15. 南乳 = Fermented red beancurd
  16. 薑粉 = Ginger powder
  17. 调味蕃茄醬 = Ketchup
  18. 蕃茄醬 = Tomato sauce (普通甜的)
  19. 蕃茄醬 = Tomato paste (義大利料理用的)
  20. 豆辦醬 = Chilli bean sauce
  21. XO醬 = XO sauce
  22. 豆豉 = Salt black bean
  23. 薏米 = Pearl barley
  24. 西贾米= Sago
  25. 沙莪粒, 西米, 小茨丸 = Pearl sago／pearl tapioca
  26. 紅豆沙, 烏豆沙 = Red bean paste
  27. 綠豆片 = Split mung bean
  28. 芝麻 = Sesame Seeds
  29. 蓮子 = Lotus seed
  30. 蓮蓉 = Lotus paste
  31. 栗蓉 = Chestnut puree / Chestnut paste
  32. 蜜棗 = Preserved red dates
  33. 紅棗 = Chinese red dates
  34. 棗泥 = Red date paste
  35. 百合 = Dried lily bulb
  36. 金针 = Tiger lily buds
  37. 陳皮 = Dried orange peel／Dried tangerine peel
  38. 豆腐 = Tofu
  39. 腐竹 = Dried beancurd sticks
  40. 腐皮 = Beancurd sheet
  41. 酸菜 = Pickled mustard-green
  42. 蒸山芋 = Steamed sweet potatoes
  43. 咸黄瓜 = Salted cucumber
  44. 脱水蒜粒 = Dehydrated garlic granules
  45. 冬菇 = Dried black mushroom
  46. 木耳 = White fungus
  47. 黑木耳 = Black fungus / Wood ear fungus / Dried black fungus
  48. 海带 = Sea vegetable / Sea weed
  49. 燒海苔 = Toasted nori seaweed / Roasted seaweed sushi nori
  50. 板海苔 = Nori seaweed / Dried sea laver
  51. 燕菜 = Agar-agar
  52. 蝦米 = Dried shrimp
  53. 鱼干 = Dried fish
  54. 鹹蛋黃 = Salted egg yolk
  55. 皮蛋（糖心/ 硬心） = Preserved duck eggs (soft and hard yolk)
  56. 咸鸭蛋 = Salted duck eggs
  57. 牛肉粒 = Dried beef cubes
  58. 牛肉片 = Dried beef sliced
  59. 猪肉松 = Dried pork floss
  60. 腊鸭 = Preserved duck
  61. 鸭肫干= Preserved duck gizzard
  62. 米粉 = Rice-noodle
  63. 粉丝 = Silk noodles
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