Written By fania lubis on Saturday, 17 December 2016 | 12:38
Treat is a course that proves 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 The african continent, there is no traditions of the dessert course to conclude food intake.The phrase "dessert" can apply at 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 the naturally occurring sweetness. Some 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 guide entitled Naturall and artificial 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 after the table had been cleared of other dishes. The term dates from the 14th century but attained its current meaning around the beginning of the twentieth century when "service? la fran? aise" (setting a variety of dishes on the table at the same time) was replace by "service? los angeles russe" (presenting a meal 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 particular spread of sugarcane Sugarcane was grown and sophisticated in India before 500 BCE: 26 and was crystallized, which makes it easy to transport, by five hundred CE. Sugar and sugarcane were traded, making glucose available to Macedonia by 300 BCE and Tiongkok by 600 CE. Inside South Asia, the Center East and China, sugars has been a software program of cooking and puddings for over a thousands of years. Sugarcane and glucose were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization propagate 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 rich could indulge on special occasions. The first apple company pie recipe was released 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. Typically the Industrial Revolution in America and Europe caused desserts (and food in general) to be mass-produced, highly processed, preserved, canned, and packed. Frozen foods became very popular starting in the 1920s when freezing appeared. These processed foods became a big 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 sugar and delicate flour. Truffles can differ from light, well-ventilated sponge cakes to heavy cakes with less flour. Common flavourings include dried up, candied or fresh fruit, nuts, cocoa or components. 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 1st birthdays. Small-sized cakes have become popular, in the form of cupcakes and petits fours. Chocolate is a typically sweet, usually dark brown, food preparation of Theobroma cacao seeds, roasted, floor, and often flavored. Pure, unsweetened chocolate contains mainly powdered cocoa solids and cocoa butter in varying proportions. Much of the chocolate at present consumed is in the form of sweet dark chocolate, combining chocolate with glucose. Business is sweet dark chocolate that additionally contains dairy powder or condensed whole milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Darker chocolate is produced by adding fat and glucose to the cacao combination, with no milk or much less than whole milk chocolate.