The theory of making Forcemeat is to first use a meat that serves as the base ingredient to provide the body and flavor of the item being prepared. Fat, which may be attached to the meat or may be separate is used to enhance the richness of the food as well as to provide a smooth textured substance. The final ingredient is the seasonings that add flavor, texture and binding qualities to the substance. Additional binders may be required separately or in combination that may include eggs, the whites of eggs, bread, flour, rice, dry milk, and/or heavy cream. If bread or flour is used, it is referred to as a "panada" as this ingredient that works as an emulsion to bind the ingredients. Garnishes are the final ingredient if desired, which could include nuts, diced meats, bits of vegetables, or dried fruits. The garnishes are not ground with the base ingredients but added later after the Forcemeat has been fully mixed and ground. After the Forcemeat has been prepared, it is most often placed into a mold which may be a pan similar to a loaf pan that is also known as a terrine or formed into a round mold that may contain a decorative embossing. The term Forcemeat may also be used in reference to ground meat that is forced into a casing when making sausage.