Food: Style/Terminology

Reorganized 10/6/22

BEANS
dry beans
not dried beans (added10/6/22)

BLACK PEPPER
1 tsp. black pepper
not 1 teaspoon pepper
(the pepper can also be crushed, ground, or coarse ground)

BROTH
reduced-sodium chicken broth
not 50%-lower-sodium chicken broth (clarified 10/6/22)

BROWN SUGAR
2 Tbsp. packed brown sugar
(use “packed” no matter what the measurement)

CHICKEN BREASTS 
2 skinless, boneless chicken breasts
2 (4-oz.) skinless, boneless chicken breasts
2 skinless, boneless chicken breasts (x lb. total) OR X lb. skinless, boneless chicken breasts
no longer using chicken breast halves (added 10/6/22)

EGGS
1 egg, beaten
not 1 beaten egg

HERBS
snipped fresh parsley
not snipped parsley
(pertains to all fresh herbs)

MAPLE SYRUP
pure maple syrup
specify pure maple syrup in ingredient list so people don’t substitute pancake syrup
if we are just saying to serve a recipe (like waffles) with maple syrup, then “pure” doesn’t need to be specified (added10/6/22)

PASTA
dried pasta
when you want the dried variety

For shapes, call for cup measure unless you are using a whole pound/box. Call for long pasta by weight.
3 cups dried cavatelli pasta (12 oz.)
16 oz. dried penne pasta [uses whole box]
8 oz. dried spaghetti (added10/6/22)

SUGAR
Do not use “granulated” with sugar unless there are other kinds of sugar.

VESSELS

SKILLET SIZES (added 4/7/21)

Use the dimension of skillets instead of size. Below is how the dimensions and sizes match up (sizes for reference only).
Example: In a 12-inch skillet (not “In an extra-large skillet”)

  • 12-inch (extra-large)
  • 10-inch (large)
  • 8-inch (medium)
  • 6-inch (small)

COMMON BAKING PAN SIZES (updated 10/18/19)

  • Use dish if it is glass or ceramic; pan if it is metal.
  • Dishes are usually used for things like casseroles or baked items that contain an acid like a blueberry filling.
  • Casseroles are usually round or oval and can have a lid.
  • See page 477 of Red Plaid 17th edition for more information.

8-inch round cake pan (specify 8×2-inch round cake pans only when you need the depth)
9-inch round cake pan (specify 9×2-inch round cake pans only when you need the depth)
8-inch square cake pan
9-inch square cake pan
11×7-inch baking pan
13×9-inch baking pan
15×10-inch baking pan
15×10-inch jelly-roll pan (when being used for baking a jelly-roll cake)
9×5-inch loaf pan or 8×4-inch loaf pan
1½-quart rectangular baking dish
2-quart rectangular baking pan
2-quart square baking dish (volume is equal to an 8-inch baking pan)
3-quart rectangular baking dish (volume is equivalent to 13×9-inch baking pan)
9-inch pie plate


 

Back to Food Stylebook Table of Contents
Back to BHG Stylebook Table of Contents

Comments are closed.