- 麵粉, 中筋麵粉 = Plain flour / All-purpose flour
- 低筋麵粉, 低根粉 = Cake flour / Soft flour / Weak flour / Low protein flour / Superfine flour
- 高筋麵粉, 筋麵, 根麵, 高根粉 = Gluten flour / Strong flour / Bread flour / Baker’s flour / High protein flour
- 小麦面粉 = Whole meal flour
- 全麥麵粉 = Whole wheat flour
- 澄麵, 澄粉,小麥澱粉, 汀面粉= Non-glutinous flour / Wheat flour / Wheat starch
- 自發麵粉 = Self- raising flour
- 粗玉米豆粉 = Polenta / Yellow cornmeal
- 粟粉, 粟米粉, 玉米粉, 玉米澱粉 = Corn flour / Cornstarch
- 生粉 , 太白粉, 地瓜粉，马铃薯淀粉，风车粉= Potato starch / Potato flour
- 樹薯粉, 木薯粉, 茨粉, 菱粉, 泰國生粉, 太白粉, 地瓜粉= Tapioca starch / Tapioca flour
- 蕃薯粉, 地瓜粉 = Sweet potato flour
- 臭粉, 胺粉, 阿摩尼亞粉, 嗅粉 = Powdered baking ammonia / Carbonate of ammonia / Ammonia bicarbonate / Ammonia carbonate / Hartshorn
- 发粉, 泡打粉, 泡大粉, 速發粉, 蛋糕發粉 = Baking powder
- 蘇打粉, 小蘇打, 梳打粉, 小梳打, 食粉, 重曹 = Baking soda / Bicarb ofsoda
- 塔塔粉, 他他粉 = Cream of tartar
- 卡士達粉, 蛋黃粉, 吉士粉, 吉時粉= Custard powder
- 卡士達, 克林姆, 奶皇餡, 蛋奶餡 = Custard / Pastry cream
- 香港水仙粉= Hong Kong Flour做包点及中式点心
- 蛋白粉 = Egg white powder
- 粘米粉, 黏米粉, 在來米粉, 在萊米粉, 再來米粉= Rice flour
- 糕仔粉 = Cooked rice flour
- 糯米粉 = Glutinous rice flour / Sweet rice flour
- 鳳片粉, 熟糯米粉, 糕粉, 加工糕粉 = Fried sweet rice flour / Fried glutinous rice flour
- 綠豆粉 = Mung bean flour / Tepung hun kwee
- 绿豆澄粉 = Green Pea Starch
- 小麥胚芽, 麥芽粉 = Wheat germ
- 小麥蛋白, 麵筋粉 = Wheat gluten
- 酵母, 酒餅= Yeast／Ibu roti
- 麵包糠, 麵包屑= Breadcrumbs
- 雜糧預拌粉 = Multi-grain flour
- 抹荼粉 = Green tea powder
- 馬蹄粉 = Water chestnut flour
- 葛粉 = Arrowroot flour
- 杏仁粉 = Almond flour／Almond meal
- 黑蔗糖漿, 糖蜜, 甘蔗糖蜜 = Molasses
- 金黃糖漿 = Golden syrup
- 楓糖漿, 楓樹糖漿, 楓糖 = Maple syrup
- 玉米糖漿 = Corn syrup／Karo syrup
- 葡萄糖漿 = Glucose syrup
- 麥芽糖漿 = Barley maltsyrup／Maltsyrup
- 麥芽糖 = Maltose／Malt sugar
- 焦糖 = Carmael
- 果糖 = Fructos
- 乳糖 = Lactose
- 轉化糖 = Invert sugar
- 日式糙米糖漿 = Amazake
- 綿花糖霜 = Marshmallow cream cream
- 冰糖 = Rock sugar
- 椰糖, 爪哇紅糖 = Palm sugar／Gula malacca
- 黃砂糖 = Brown sugar
- 紅糖, 黑糖 = Dark brown sugar
- 粗糖, 黑砂糖 = Muscovado sugar
- 金砂 = Demerara sugar
- 原蔗糖 = Raw sugar／Raw cane sugar／Unrefined cane sugar
- 白砂糖, 砂糖 = White sugar／Refined sugar／Refined cane sugar／Coarse granulated sugar
- 細砂糖, 幼砂糖, 幼糖 = Castor sugar / Caster sugar（适用于做糕点）
- 糖份混合物 = Icing sugar mixture
- 糖粉 = Icing sugar／Confectioners’ sugar
- 糖霜, 點綴霜 = Icing／Frosting
- 蜜葉糖, 甜葉菊 = Stevia／Honey leaf
- 代糖, 阿斯巴甜 = Aspartame／Sweetener／Sugar substitute
- 什色糖珠
- 巧克力米, 朱古力米 = Chocolate vermicelli/rice
- 巧克力削, 朱古力削 = Chocolate curls
- 巧克力珠, 朱古力珠 = Choc bits／Chocolate chips
- 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
- 白礬 = Alum
- 硼砂 =- Borax
- 石膏 = Gypsum
- 碱水 = Alkaline water／Lye water／Potassium carbonate
- 食用色素 = Food colouring
- 香草豆, 香草莢, 香草片, 香子蘭莢 = Vanilla bean／Vanilla pod
- 香草精, 雲尼拉香精, 凡尼拉香精 = Vanilla extract／Vanilla essence
- 香草粉 = Vanilla powder
- 班蘭粉, 香蘭粉 = Ground pandan／Ground screwpine leaves／Serbok daun pandan
- 班蘭精, 香蘭精 = Pandan paste／Pasta pandan
- 玫瑰露, 玫瑰露精 = Rosewater／Rosewater essence essence
- 皮屑 = Grated zest／Grated rind
- 牛油, 奶油 = Butter
- 軟化牛油 = Doft butter
- 瑪珈琳, 瑪琪琳, 乳瑪琳, 雅瑪琳, 人造奶油, 菜油 = Margarine
- 起酥油, 起酥瑪琪琳 = Pastry margarine / Oleo margarine
- 豬油, 白油, 大油, 板油 = Lard / Cooking fat
- 酥油/白油/黄油/蛋糕稳定剂/ 乳化剂 = Ovalette/Shortener
- 硬化椰子油 = copha
- 椰油 = Creamed Coconut
- 烤油 = Dripping
- 牛油忌廉 = Butter cream
- 淡忌廉 = Light cream／Coffee cream／Table cream
- 鮮奶油, 忌廉, 鮮忌廉 = cream／whipping cream
- 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。
- 酸奶油, 酸忌廉, 酸奶酪, 酸乳酪 = Sour cream
- 酸奶 = Butter milk
- 牛奶, 鮮奶, 鮮乳 = Milk
- 奶粉 = Powdered milk / Milk powder
- 花奶, 淡奶, 奶水, 蒸發奶, 蒸發奶水 = Evaporated milk
- 煉奶 = Condensed milk／Sweetened condensed milk
- 起士, 起司, 芝士, 乳酪, 奶酪, 乾酪, 乳餅 = Cheese
- 起司粉 = Powdered cheese
- 奶油起司, 芝士忌廉, 奶油乳酪, 凝脂乳酪 = Cream cheese
- 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
- 優格, 乳果, 酸奶, 酸乳酪 = Yoghurt
- 優酪乳 = Yoghurt drink／Drinking yoghurt
- 麵包, 麵飽 = Bread
- 土司麵包, 吐司 = Toast
- 法式吐司 = French toast
- 裸麥麵包 = Rye bread
- 派, 批 = Pie
- 塔, 撻 = Tart
- 凍派, 凍批 = Cream pie
- 蛋塔 = Egg tart / Custard tart
- 法式蛋塔 = Quiche lorraine
- 戚風蛋糕 = Chiffon cake
- 海綿蛋糕 = Sponge cake
- 泡芙 = Choux pastry / Puff
- 瑪琳 , 焗蛋泡 = Meringue
- 蛋蜜乳 = Eggnog
- 可麗餅 = Crepe
- 煎餅, 熱餅, 薄烤餅 = Pancake
- 厚鬆餅 = Pikelet / Hotcake
- 墨西哥麵餅 = Tortillas
- 曲奇 = Cookies
- 慕斯, 慕思 = Mousse
- 布甸, 布丁 = Pudding
- 司康, 比司吉 = Scones
- 舒芙蕾 = Souffles
- 洋芋塊 = Hash brown
- 英式鬆餅, 瑪芬麵包 = English muffin
- 鬆糕, 瑪芬 = American muffin
- 格子鬆餅 = Waffle
- 手指餅乾 = Sponge fingers / Ladyfingers / Savoiardi (義大利名)
- 蘇打餅干 = Saltine crackers
- 威化餅乾 = Wafer biscult
E. Dried Fruits & Nuts, 干果/果脯
- 腰子豆, 腰果, 腰果仁, 介壽果 = Cashew nut
- 花生 = Peanut
- 瓜子, 南瓜子 = Pepitas / Dried pumpkin seeds
- 崧子, 松子仁 = Pine nut
- 栗子 = Chestnut
- 干粟子 = Dried chestuts
- 核桃, 核桃仁, 合桃, 胡桃 = Walnut
- 杏仁, 杏仁片, 扁桃 = Almond
- 北杏, 苦杏仁 = Apricot kernel / Chinese almond / Bitter almond
- 南杏 = Apricot kernel
- 榛果, 榛仁= Hazelnut / Filbert / Cobnut
- 開心果, 阿月渾子 = Pistachio
- 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
- 山胡桃, 胡桃 = Mecan
- 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)
- 白果, 銀杏 = Ginkgo nut
- 罌粟子 = Poppy seed
- 亞答子 = Atap seed
- 海苔粉 = Ground seaweed
- 涼粉, 仙草 = Grass jelly
- 椰絲, 椰茸, 椰子粉 = Desiccated coconut／Shredded coconut
- 果子凍, 果凍粉, 啫喱= Jelly
- 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。
- 大菜, 大菜絲, 菜燕, 燕菜精, 洋菜, 洋菜粉, 瓊脂 = Agar powder
- 乾椰絲 = Dessicated coconut
- 龍眼乾, 龍眼肉, 桂圓, 圓肉= Dried longan
- 葡萄乾 = Raisin / Dried currant
- 無花果乾 = Dried fig
- 柿餅 = Dried persimmon
- 桃脯 = Dried peach
- 杏脯 = Dried apricot
- 蘋果脯, 蘋果乾 = Dried apple
- 蜜漬櫻桃, 露桃, 車梨子 = Glace cherry／Candied cherry
- 蜜漬鳳梨 = Glace pineapple／Candied pineapple
- 糖水批把 = Loquats in syrup
- 杏子酱 = Apricot jam
- 杏桃果膠 = Apricot glaze
- 水蜜桃罐頭 = Peaches in syrup
- 切片水蜜桃罐頭 = Sliced peaches in syrup
- 綜合水果罐頭 = Cocktail fruit in syrup
- 味精 = Monosodium glutamate
- 醋 = Vinegar
- 白醋(工研醋) = Rice vinegar
- 白醋 = White vinegar (西洋料理用的)
- 烏醋 = Black vinggar
- 酱油 = Soy sauce
- 蚝油 = Oyster sauce
- 麻油 = Sesame oil
- 白酒 = White spirits
- 加饭酒 = Rice wine
- 桂花酒 = Osmanthus-flavored wine
- 芝麻酱 = Sesame paste
- 辣椒醬 = Chili sauce
- 牛頭牌沙荼醬 = Bull head barbecue sauce/Chinese barbecue sauce
- 南乳 = Fermented red beancurd
- 薑粉 = Ginger powder
- 调味蕃茄醬 = Ketchup
- 蕃茄醬 = Tomato sauce (普通甜的)
- 蕃茄醬 = Tomato paste (義大利料理用的)
- 豆辦醬 = Chilli bean sauce
- XO醬 = XO sauce
- 豆豉 = Salt black bean
- 薏米 = Pearl barley
- 西贾米= Sago
- 沙莪粒, 西米, 小茨丸 = Pearl sago／pearl tapioca
- 紅豆沙, 烏豆沙 = Red bean paste
- 綠豆片 = Split mung bean
- 芝麻 = Sesame Seeds
- 蓮子 = Lotus seed
- 蓮蓉 = Lotus paste
- 栗蓉 = Chestnut puree / Chestnut paste
- 蜜棗 = Preserved red dates
- 紅棗 = Chinese red dates
- 棗泥 = Red date paste
- 百合 = Dried lily bulb
- 金针 = Tiger lily buds
- 陳皮 = Dried orange peel／Dried tangerine peel
- 豆腐 = Tofu
- 腐竹 = Dried beancurd sticks
- 腐皮 = Beancurd sheet
- 酸菜 = Pickled mustard-green
- 蒸山芋 = Steamed sweet potatoes
- 咸黄瓜 = Salted cucumber
- 脱水蒜粒 = Dehydrated garlic granules
- 冬菇 = Dried black mushroom
- 木耳 = White fungus
- 黑木耳 = Black fungus / Wood ear fungus / Dried black fungus
- 海带 = Sea vegetable / Sea weed
- 燒海苔 = Toasted nori seaweed / Roasted seaweed sushi nori
- 板海苔 = Nori seaweed / Dried sea laver
- 燕菜 = Agar-agar
- 蝦米 = Dried shrimp
- 鱼干 = Dried fish
- 鹹蛋黃 = Salted egg yolk
- 皮蛋（糖心/ 硬心） = Preserved duck eggs (soft and hard yolk)
- 咸鸭蛋 = Salted duck eggs
- 牛肉粒 = Dried beef cubes
- 牛肉片 = Dried beef sliced
- 猪肉松 = Dried pork floss
- 腊鸭 = Preserved duck
- 鸭肫干= Preserved duck gizzard
- 米粉 = Rice-noodle
- 粉丝 = Silk noodles
