Ingredients needed in preparing salad

• Sugar


  The common element linking virtualy all dessert is SUGAR. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a merinque.
• Gelatin


  it is used to set many cold molded desserts. it is the basis for jellies and is also used to set cream and mousses.
• Egg yolks 


  it may be mixed with flavorings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon.
• Egg whites 


  when raw egg whites are beaten, air is trapped in the mixture in the form of bubbles. Egg whites beaten to soft peaks will support souffles and mousses while white beaten to firm are suitable for meringue.
• Fruit


  may be pureed, baked, poached and can then be used for pies souffles and puddings.
• Cream 


  it is often used as a toppings or accompaniment for both hot and cold dessert.
• Batters


  The simple mixture of flour and water is to make crepes and pancakes. Batter is also used to coat fruit for fritters.
• Nuts 


  are available whole, ground, roasted or caramelized. The are an important part of desserts cookery as they provide flavor for creams and ice creams.
• Chocolate

  may be melted to easily blend into fillings and batters. it can also be poured over desserts such as cakes and puddings.
• Fruit


  Ripe perfect provides the basis for many desserts, with a very little effort needed to make an attractive colorful.