Sugar

Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used
in food. Sugar performs a variety of functions in food products, in addition to providing a sweet taste
and flavour. It is used as a preservative, in products such as jams and jellies, and acts to inhibit the
growth of microorganisms. It is also used in baked goods, like cakes, to hold moisture and prevent
the staleness that occurs when these foods dry out. In canned fruits and vegetables, sugar enhances
the texture and colours. Sugar is also used to prevent large ice crystals from forming in frozen sweet
mixtures, like ice cream, and to support fermentation in products containing yeast, such as bread. In
these roles and others, sugar is an important and versatile food ingredient.

Gelatin
Gelatin is a translucent, colourless, brittle (when dry), flavourless foodstuff. Probably best known as
a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food
and non-food products: Common examples of foods that contain gelatin are gelatin
desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy
bears, fruit snacks, and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer
in foods such as yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to
simulate the mouthfeel of fat and to create volume without adding calories.

Fruits
Fruit is usually any sweet-tasting plant product, especially those associated with seeds.

Cream
A rich filling for cakes, eclairs, cream puffs, flans, or fancy tarts. It is somewhat similar to custard
filling.

Nuts
Nut is a fruit composed of a hard shell and a seed, which is generally edible.
Some fruits and seeds that do not meet the botanical definition but are nuts in the culinary sense are:
Almonds are the edible seeds of drupe fruits the leathery "flesh" is removed at harvest.
Brazil nut is the seed from a capsule.
Candlenut (used for oil) is a seed.
Cashew is the seed of an accessory fruit.
Chilean hazelnut or Gevuina
Macadamia is a creamy white kernel of a follicle type fruit.
Malabar chestnut
Pecan is the seed of a drupe fruit
Mongongo
Peanut is a seed and from a legume type fruit (of the family Fabaceae).
Pine nut is the seed of several species of pine (coniferous trees).
Pistachio is the seed of a thin-shelled drupe.

Walnut (Juglans)
Yeheb nut is the seed of a desert bush, Cordeauxia eduli

Batter
Batter is a semi-liquid mixture of one or more flours made with ground grains or soaked grains that
are ground. Batters are used to prepare various foods. The word batter comes from the old French
word battre which means to beat, as many batters require vigorous beating or whisking in their
preparation.

Chocolate
Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted
and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste or in a block or
used as a flavoring ingredient in other sweet foods.

Sugar

Gelatin

Egg yolk

Egg white

Fruits

Cream

Nuts

Batter

Chocolate