Written By fania lubis on Sunday, 11 December 2016 | 12:38
Treat is a course that concludes a main meal. The course usually contains sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, 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 expression "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 treat courses because of their naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
The particular 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 unnatural Directions for Health, which was written by William Vaughan. Inside 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. Typically the term dates from the 14th century but gained its current meaning round the beginning of the 20th century when "service? los angeles fran? aise" (setting a variety of dishes on the table at the same time) was replaced with "service? una russe" (presenting a food 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 the majority of the world, but the spread of sugarcane around the world was essential to the development of dessert.: 13The particular spread of sugarcane Sugarcane was grown and sophisticated in India before five hundred BCE: 26 and was crystallized, so that it is easy to transport, by five hundred CE. Sugar and sugarcane were traded, making sugar available to Macedonia by 300 BCE and The far east by 600 CE. Within South Asia, the Middle East and China, sugar has been a software program of cooking and puddings for over a thousand years. Sugarcane and glucose were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization spread its use.Europeans started out to manufacture sugar in the Middle Ages, and more sweet desserts became available. Also then sugar was so expensive usually only the rich could indulge on special occasions. The first the apple company pie recipe was posted 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. The Industrial Revolution in The united states and Europe caused desserts (and food in general) to be mass-produced, processed, preserved, canned, and packed. Frozen foods became very popular starting in the 1920s when freezing surfaced. These processed foods became a big part of diets in many industrialized nations. Several 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, well-ventilated sponge cakes to heavy cakes with less flour. Common flavourings include dried, candied or fresh 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 borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, for example weddings, anniversaries, and 1st birthdays. Small-sized cakes have become popular, in the form of cupcakes and réduits fours. Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted, floor, and sometimes flavored. Pure, unsweet ill-flavored chocolate contains mostly cocoa solids and cocoa butter in varying proportions. Very much of the chocolate currently consumed is in the form of sweet chocolates, combining chocolate with sugar. Milk chocolate is sweet dark chocolate that additionally contains dairy 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 sugar to the cacao blend, with no milk or much less than whole milk chocolate.