5.2.1

British Cuisine

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British Cuisine

Definition of cuisine: ‘a style characteristic of a particular country or region where the cuisine has developed historically using distinctive ingredients, specific preparation and cooking methods or equipment, and presentation or serving techniques’.

UK culinary traditions

UK culinary traditions

  • Breakfast, lunch and dinner are the three standard meals of the day.
  • Baking, grilling, roasting, stewing, frying and boiling are all common cooking techniques.
  • Electric/gas ovens are used to bake or roast foods; pans are used to cook foods on stoves.
Traditional ingredients

Traditional ingredients

  • Fruit - apples, blueberries, strawberries and rhubarb.
  • Dairy - milk, cheese, yoghurt and butter.
  • Eggs - chicken eggs.
  • Vegetables - broccoli, peas and carrots.
  • Fish - mackerel, salmon and cod.
  • Meat - pork, beef and lamb.
Sauces and vegetables

Sauces and vegetables

  • Traditionally, main dishes incorporate meat/fish, potatoes and vegetables.
  • Forks, knives and spoons are used.
  • Hot meats are usually accompanied by a sauce (e.g. gravy).
  • Hot desserts are often accompanied by a wet sauce, like chocolate ice cream, vanilla custard or double cream.
  • Lots of modern dishes try to do 'fusion' between British and foreign cultures. Examples of this would be:
    • Chorizo pork sausage with garlic mashed potato (bangers and mash).
    • Croissant bread and butter pudding (traditional bread and butter pudding).

Classic Dishes by Country

Each UK country has staple dishes. Here are some examples:

England

England

  • Cottage pie (mashed potato on top of minced beef).
  • Fish and chips.
  • Toad in the Hole (sausages in Yorkshire pudding batter).
  • Steak and kidney pie.
  • Bread and butter pudding (buttered bread in sugar, eggs and milk).
  • Fruit crumble (crumbly biscuit or oat on top of stewed fruit).
  • Bangers and mash (sausages and mashed potato).
Northern Ireland

Northern Ireland

  • Ulster fry (fried breakfast).
  • Pastie (ground pork or beef, potatoes, onions, and different seasonings).
  • Irish stew (meat, potato, root veg and onion casserole).
  • Wheaten bread (brown sofa bread).
  • Fifteens (cake containing digestive biscuits, marshmallows, coconut and cherries)
  • Crubeens (battered fried pigs' feet).
Wales

Wales

  • Cawl (traditional soup, containing Welsh lamb, leeks and potatoes).
  • Welsh cakes (flat cakes containing raisins).
  • Cowny muscles.
  • Bara Brith (speckled bread, made with self raising flour, tea, dried fruit and mixed spices).
  • Laverbread (seaweed paste).
  • Bara brith (fruit cake).
  • Welsh rarebit (toasted bread in cheese sauce).
Scotland

Scotland

  • Bannocks/oatcakes (savoury biscuit made from barley and oat flour).
  • Haggis (savoury pudding made with lamb/beef, onion, oatmeal etc.)
  • Scotch broth (red meat-based soup).
  • Colcannon (soup/stew dish from Western Scotland. Made from boiled cabbage, carrots, turnip and potatoes).
  • Shortbread (sugar, flour and butter-based biscuit).
  • Neeps and tatties (oily, mashed swede and potatoes).
Jump to other topics
1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on British Cuisine

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    Which of the following is NOT a traditional fruit ingredient in the UK? Multiple choice
  2. 2
    Which of the following are traditional ingredients in UK cuisine?True / false
  3. 3
    Definition of CuisinePut in order
  4. 4
    Which UK country is famous for its shortbread?Multiple choice
  5. 5
    Which UK country is famous for its steak and kidney pie?Multiple choice
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End of Topic Test - Food Choice

Japanese Cuisine