Written By fania lubis on Friday, 9 December 2016 | 12:38
Treat is a course that concludes a primary 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 the dessert course to conclude a meal.The phrase "dessert" can apply to many confections, such as bread, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and fairly sweet soups. Fruit is also commonly found in dessert courses because of the naturally occurring sweetness. A few cultures sweeten foods that are more commonly tasty to create desserts.
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 handbook entitled Naturall and synthetic Directions for Health, which was authored by William Vaughan. In his A History of Dessert (2013), Michael Krondl explains it refers to the fact dessert was served following the table got been cleared of other dishes. The particular term dates from the 14th century but achieved its current meaning around the beginning of the twentieth century when "service? los angeles fran? aise" (setting a variety of dishes available at the same time) was replaced with "service? los angeles russe" (presenting a dinner in courses. )"Sweets were fed to the gods in old 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.: 13The spread of sugarcane Sugarcane was grown and processed 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 China by 600 CE. Within South Asia, the Middle East and China, sugars has been a basic piece of cooking and puddings for over a 1000 years. Sugarcane and sugar 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. Even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple company pie recipe was released in 1381. The earliest documentation of the term cupcake was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook. Typically the Industrial Revolution in The united states and Europe caused desserts (and food in general) to be mass-produced, processed, preserved, canned, and manufactured. Frozen foods became very popular starting in the 1920s when freezing surfaced. These processed foods became a sizable part of diets in many industrialized nations. Numerous countries have desserts and foods distinctive to their nations or region.Cakes are sweet tender breads made with sugars and delicate flour. Bread can differ from light, airy sponge cakes to thick cakes with less flour. Common flavourings include dried, candied or fresh fruit, nuts, cocoa or ingredients. They may be filled up with fruit preserves or treat sauces (like pastry cream), iced with buttercream or other icings, and embellished with marzipan, piped edges, 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, surface, and frequently flavored. Pure, unsweet ill-flavored chocolate contains mainly cocoa solids and cocoa rechausser in varying proportions. Very much of the chocolate presently consumed is in the form of sweet dark chocolate, combining chocolate with glucose. Business is sweet chocolates that additionally contains milk powder or condensed whole milk. Candy contains cocoa rechausser, sugar, and milk, but no cocoa solids. Darker chocolate is produced by adding fat and sugars to the cacao mixture, with no milk or much less than whole milk chocolate.