Soups.

Soup is a food that is made by combining ingredients such as meat and vegetables  with stock, juice, water or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavor is extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées  are vegetable soups thickened with starch; bisques are made from puréed shellfish  or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter  and cream. Other ingredients commonly used to thicken soups and broths include rice, flour and grains.

Soups are similar to stews, and in some cases there may not be a clear distinction between the two. Generally though, soups have more liquid than stews.

Pizza.

Pizza (pronounced /ˈpiːtsə/ ( listen); Italian: [ˈpit.tsa]), in the US often called pizza pie, is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese (usuallymozzarella) and various toppings depending on the culture. Since the original pizza, several other types of pizzas have evolved.

Continental Dishes.

Continental Food , on the whole could be considered as Intenational Cuisine,particularly British,Australia, New Zeland,American.
These places may nt have a distinguished cuisine of their own, and also are very similar in some way or the other..in terms of Taste,ingredients used,spices used,flavousings,herbs and method of cooking....baked,grilled,stuffed,sauted.

Cakes.

Cake is a form of food, typically a sweet, baked dessert. Cakes normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful ingredients like fruit purées, nuts or extracts are often added, and numerous substitutions for the primary ingredients are possible. Cakes are often filled with fruit preserves or dessert sauces (like pastry cream), iced withbuttercream or other icings, and decorated with marzipan, piped borders or candied fruit.
Cake is often the dessert of choice for meals at ceremonial occasions, particularlyweddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some rich and elaborate and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified that even the most amateur cook may bake a cake.

Desserts.

In Western culture dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common desserts include cakes, cookies, pastries, ice cream, pie, and candies. Fruitdessert. In Russia, breakfast foods such as Bliny, Oladi, and Syrniki served with honey and jam are also popular as desserts. may also be eaten with the
The word dessert is most commonly used for this course in U.S., Canada, Australia, and Ireland, while sweet, pudding or afters may be alternative terms used in the UK and some other Commonwealth countries, including India. In England, the term pudding might be used among the Upper and Upper-middle classes, with dessert only used if the course consists of fruit.
Desserts are often eaten with a dessert spoon, intermediate in size between a teaspoon and a tablespoon.

Ice Cream :)

Ice cream or ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large icecrystals from forming; the result is a smoothly textured ice cream.

The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. In some countries, like the USA, the term ice cream applies only to a specific variety, and their governments regulate the commercial use of all these terms based on quantities of ingredients.^[2] In others, like Italy and Argentina, one word is used for all the variants. Alternatives made from soy milk, rice milk, and goat milk are available for those who are lactose intolerant or have an allergy to dairy protein, or in the case of soy and rice milk, for those who want to avoid animal products.

Fast Food.

Fast food (also known as Quick Service Restaurant or QSR within the industry itself) is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in arestaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. The term "fast food" was recognized in a dictionary byMerriam–Webster in 1951.

The term "cupcake" was first mentioned in 1828 in Eliza Leslie's Receipts cookbook.^[1] In the early 19th century, there were two different uses for the name "cup cake" or "cupcake". In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share.

The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs.^[2][3] They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.^[2]

Cupcakes are now one of the most popular sweet treats in the world, and there are many bakeries dedicated solely to cupcakes.