British Cuisine
- Created by: eloisesmallbone07
- Created on: 06-07-20 11:48
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- British Cuisine
- Traditional cooking equipment
- Frying for the hob
- Spirtle- traditional wooden stick for stirring
- Girdles (griddle)- used in Northern Ireland, Scotland and Wales
- Traditional cooking methods
- Stewing
- Boiling
- Baking
- Frying
- Roasting
- Food presentation styles
- Meat, poultry or fish with one or two vegetables
- Puddings with sauces
- Soups
- Pies, tarts, flans and pasties
- Traditional recipes
- Apple pie, jam roly poly and Ploughman's lunch
- Colcannon, meat pasties and Steak and Guiness pie
- Haggis and Scotch broth
- Welsh rarebit and Cawl
- Traditional cooking equipment
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