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Cream the fat and sugar together until light and fluffy. Beat the eggs into the creamed fat and sugar. Then add dry ingredients alternately with the liquid.

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It is widely used as a flavoring and vanilla ice cream is the most common flavor.

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Cream of tartar is good for this as it is dry so it doesn't throw off the liquid content and it has little flavor of its own.

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Eggs bind ingredients in dishes such as meatloaves or crab cakes, leaven such baked high-rises as soufflés and sponge cakes and thicken custards and sauces.

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Shortening is another form of a fat used for baking. The name of this solid, shelf stable fat, says it all with its name, used to describe fat's ability to make bakedgoods tender by impeding the formation of gluten strands

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The function of liquid connective tissue is to transport nutrients, oxygen and other gases, defend the body against pathogens and maintain inflammatory process.

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People often desire that foods have a “salty” flavor – but salt can also enhance other flavors, such as savory notes.

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Leavening agent, substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure.

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Sugar performs a variety of functions in food products, in addition to providing a sweet taste and flavor..

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The function of flour in cooking or baking is to provide structure and texture through the formation of gluten. Flour is an important ingredient in breads, pastries and pasta and is used to thicken soups and sauces.