Written By fania lubis on Tuesday, 29 November 2016 | 12:38
Dessert is a course that concludes a main meal. The course usually involves sweet foods and beverages, such as dessert wine or liqueurs, but may include java, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Cameras, there is no custom of any dessert course to conclude a meal.The term "dessert" can apply to many confections, such as cakes, tarts, cookies, biscuits, jellies, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of their naturally occurring sweetness. A few cultures sweeten foods that are more commonly tasty to create desserts.
Typically the word "dessert" originated from the French word desservir, meaning "to clear the table. " Its first known use was in 1600, in a health education manual entitled Naturall and synthetic Directions for Health, which was written by William Vaughan. Within his A History of Dessert (2013), Michael Krondl explains it refers to the fact dessert was served following the table had been cleared of other dishes. The particular term dates from the 14th century but gained its current meaning across the beginning of the twentieth century when "service? los angeles fran? aise" (setting a variety of dishes on the table at the same time) was replace by "service? la russe" (presenting a food in courses. )"Sweets were fed to the gods in historic Mesopotamia: 6 and India: 16 and other ancient civilizations. Dried fruit and honey were most likely the first sweeteners used in almost all of the world, but the spread of sugarcane around the world was essential to the development of dessert.: 13Typically the spread of sugarcane Sugarcane was grown and sophisticated in India before five-hundred BCE: 26 and was crystallized, which makes it easy to transport, by 500 CE. Sugar and sugarcane were traded, making glucose available to Macedonia by 300 BCE and Tiongkok by 600 CE. Within South Asia, the Middle East and China, sugars has been a basic piece of cooking and desserts for over a thousand years. Sugarcane and sugars were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization spread its use.Europeans started to manufacture sugar in the Middle Ages, and more sweet desserts became available. Also then sugar was so expensive usually the particular wealthy could indulge on special occasions. The first apple pie recipe was posted in 1381. The first documentation of the term cupcake was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook. The Industrial Revolution in America and Europe caused puddings (and food in general) to be mass-produced, processed, preserved, canned, and packaged. Frozen foods became very popular starting in the 1920s when freezing emerged. These processed foods became a sizable part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region.Cakes are sweet sensitive breads made with glucose and delicate flour. Truffles can vary from light, airy sponge cakes to dense cakes with less flour. Common flavourings include dried, candied or fresh fruits, nuts, cocoa or extracts. They may be full of fruit preserves or delicacy sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped boundaries, or candied fruit. Dessert is often served as a celebratory dish on ceremonial occasions, for example weddings, anniversaries, and birthdays. Small-sized cakes have become popular, in the form of cupcakes and réduits fours. Chocolate is a typically sweet, usually brownish, food preparation of Theobroma cacao seeds, roasted, ground, and frequently flavored. Pure, unsweet ill-flavored chocolate contains mostly cocoa solids and cocoa chausser in varying proportions. A lot of the chocolate currently consumed is in the form of sweet chocolate, combining chocolate with sugars. Business is sweet chocolate that additionally contains milk powder or condensed whole milk. White chocolate contains cocoa rechausser, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and glucose to the cacao mixture, with no milk or much less than dairy chocolate.