Although most sweet dishes have radically different procedure of cooking, the sugar syrup used in them is generally made in one set pattern. The consistency may however change from recipe to recipe. Consistency in sugar syrup is measure by the thread test. Whenever slightly cooled syrup checked by the pinch method, between indexfinger and thumb, it forms threads depending on how much it has boiled. If no thread is form and pinching shows only wateriness then no thread is formed.