1. Foundation ingredients
2. Fats and oil
3. Raising agent
4. Eggs
5. Salt
6. Liquid
7. Flavoring and Seasoning
8. Sweetening agent
9. Thickening agents

• When heated, egg whites stiffen a mixture, while egg yolks make it smooth, rich and slightly thick.
• Eggs are important in enhancing soup and sauces and in binding, stuffing and purees
• In baked custards, the egg white sets the milk or cream until firm, while the egg yolk enriches it.
• Egg whites are also used to clarify stock for consomm? and aspic.
• Whole eggs or even just the egg yolks mixed with little water, form an excellent golden glaze for bread and pastries.
• Eggs are baked in the oven at 163? C in their shells so that they are tender, with coagulated white and slightly thickened egg yolk.
• Yolks of eggs are used for emulsification, as in mayonnaise sauce.
• Similarly, whole eggs alone or mixed with a a tablespoon or two of water or oil, act as a binder for coatings for foods to be deep-fried.

Sweetening agent: When sweetening is used with other food it enhances the combined sensation of color and flavor of the dish produces it also add its own sweetness and is a versatile food product its uses in the kitchen it is varied. The types of sweetening used are sugar, treacle ( syrup obtain in refining sugar), jaggery or molasses, syrups such as golden syrup, corn syrup, maple syrups, jam , honey and fruit juices

• Thickening with egg, blood, cream
• Thickening with starchy vegetables like potato, tapioca etc.

• Density: The quality or condition of being dense

• Thick : Heavy in form, build, or stature
• Thin: Not dense or concentrated
• Gel: A colloid in which the disperse phase has combined with the dispersion medium to produce a semisolid material, such as a jelly.
• Emulsion : A suspension of small globules of one liquid in a second liquid with which the first will not mix
• Liaison: a particular consistency normally made of cream or milk with egg yolk which can give a smooth prominent coating on a surface.

1. Washing: washing of ingredients like vegetable, meat, fish etc to remove the superficial dirt from the outer surface.
2. Peeling : spoilt, soiled and in edible portions are removed. Skin of vegetables or fruits is either peeled or scrapped the outer layer can be stripped by steam or by blanching.
3. Cutting : reducing to small pieces with a knife.
4. Chopping :when a similar result is obtained when a chopping knife or with a mechanical food chopper, the process is called chopping (small pieces )
5. Grating : reducing to small particles by rubbing on a rough surface, as in grating lemon peels, cheese etc.
6. Grinding : reducing to small fragments by crushing, as in grinding spices, or coffee in a mill or on a grinding stone.
7. Mashing : this is a method of breaking up of a soft food with pressure, with a potato masher, or with a fork.