This document discusses ingredients commonly used in preparing desserts and sweet sauces. It lists sugar, gelatin, egg yolks, egg whites, fruit, cream, batters, nuts, and chocolate as key ingredients. For each ingredient it provides a brief description of how it is used, such as sugar being used to sprinkle over fruit or make syrups, gelatin being used to set jellies and mousses, and chocolate being melted into fillings or poured over cakes. It also includes an evaluation section matching ingredient names to their definitions.