Soft, Semi-Hard, Hard, Three types of cheese based on consistency., Gelatin, This ingredient is used to set many cold-molded desserts. It is the basis for jellies and is also used to set creams and mousses., Egg whites, This ingredient, beaten to soft peaks, will support soufflés and mousses, while whites beaten to firm peaks are suitable for meringues., Fruit, Ripe, perfect fruit provides the basis for many desserts, with very little effort needed to make an attractive, colorful display., Meringue, Make by whipping and mixing the egg white and sugar., Batters, This simple mixture of flour and water is used to make crepes and pancakes., Confectioner's sugar, This type of sugar is used mostly for dusting the tops of desserts., Brown sugar, This sugar is commonly used in hot sauce as it produces a lovely, rich caramel flavor., Granulated sugar, This sugar is used in most recipes., Castor sugar, This sugar is best for meringues and some cakes because it dissolves more easily., Custard sauces, Vanilla custard sauce, Chocolate or other flavor may be added to create varieties., Syrups, Includes such products as chocolate sauce and caramel sauce., Rich sauces, This kind of sauce is well-suited to a simple dessert., Light sauces, This kind of sauce is suited to a rich dessert., Cold sauces, These sauces are cooked ahead of time, then cooled, covered, and put in the refrigerator to chill..

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