Leonardo da Vinci Partnership: “Kitchen and Restaurant
Guide for Starters”
SOURCES OF
SWEETNESS
Sugar
Granulated sugar
 Granulated sugar is the
most common
sweetener and is
shaped like tiny
crystals. It is used for
sweetening in baking
and cooking as well as
with just a cup of
coffee or tea.
Brown sugar
 Brown sugar is often
used in cookie recipies,
desserts, in some main
dishes, sauces and
marinades.
Nib sugar
 Nib sugar is hardened
sugar that looks like
little hailstones. Nib
sugar is mostly used to
garnish pastries since it
does not melt at high
temperatures.
Icing sugar
 Icing sugar is used as a
sweetener in candy,
cakes and drinks, but
it´s also used for
decoration on for
example pies and
cakes. You can also
make frosting with
icing sugar.
Vanilla-flavoured sugar
• Vanilla-flavoured sugar
is used for adding a
sweet, vanilla flavour
taste to pastries.
Other Sweeteners
Honey
 Honey is a usual
sweetener in tea. It is
also used as a sandwich
spread, in cooking and
ice-cream. In cooking,
honey is often used in
for glazing.
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