Written By fania lubis on Wednesday, 7 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 Africa, there is no custom of a dessert course to conclude a meal.The phrase "dessert" can apply to many confections, such as truffles, tarts, cookies, biscuits, jellies, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in treat courses because of its naturally occurring sweetness. Several cultures sweeten foods that are more commonly savory 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 manual entitled Naturall and unnatural 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 after the table experienced been cleared of other dishes. The term dates from the 14th century but achieved its current meaning around the beginning of the twentieth century when "service? la fran? aise" (setting a variety of dishes available at the same time) was replace by "service? una 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 probably 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, so that it is easy to transport, by five hundred CE. Sugar and sugarcane were traded, making glucose available to Macedonia by 300 BCE and China by 600 CE. Inside South Asia, the Midsection East and China, glucose has been a software program of cooking and puddings for over a 1000 years. Sugarcane and glucose were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization distribute its use.Europeans commenced to manufacture sugar in the Middle Ages, and more sweet desserts became available. Even then sugar was so expensive usually only the prosperous could indulge on special occasions. The first the apple company pie recipe was published 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 usa and Europe caused sweets (and food in general) to be mass-produced, processed, preserved, canned, and packaged. Frozen foods became very popular starting in the 1920s when freezing surfaced. These fully processed foods became a sizable part of diets in many industrialized nations. Several countries have desserts and foods distinctive to their nations or region.Cakes are sweet sensitive breads made with glucose and delicate flour. Bread can differ from light, cut sponge cakes to thick cakes with less flour. Common flavourings include dried, candied or fresh fruit, nuts, cocoa or extracts. They may be full of fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and adorned with marzipan, piped borders, or candied fruit. Dessert 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 often flavored. Pure, unsweetened chocolate contains generally powdered cocoa solids and cocoa chausser in varying proportions. A lot of the chocolate presently consumed is in the form of sweet dark chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains dairy powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Darker chocolate is produced by adding fat and sugar to the cacao combination, with no milk or much less than dairy chocolate.