Written By fania lubis on Sunday, 25 December 2016 | 12:38
Treat is a course that proves a primary 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 Africa, there is no traditions of any dessert course to conclude food intake.The phrase "dessert" can apply at many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in delicacy courses because of its naturally occurring sweetness. Several 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 artificial Directions for Health, which was authored 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 term dates from the 14th century but attained its current meaning around the beginning of the twentieth century when "service? una fran? aise" (setting a variety of dishes available at the same time) was replace by "service? una 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 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 sugars available to Macedonia by 300 BCE and The far east by 600 CE. In South Asia, the Center East and China, glucose has been a basic piece of cooking and desserts for over a thousands of years. Sugarcane and sugars were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization propagate 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 prosperous could indulge on special occasions. The first the 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. The Industrial Revolution in The usa and Europe caused desserts (and food in general) to be mass-produced, processed, preserved, canned, and packaged. 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. Many countries have desserts and foods distinctive to their nations or region.Cakes are sweet tender breads made with glucose and delicate flour. Truffles can differ from light, cut sponge cakes to thick cakes with less flour. Common flavourings include dried up, candied or fresh fresh fruit, nuts, cocoa or components. 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 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, floor, 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 chocolates, combining chocolate with glucose. Milk chocolate is sweet dark chocolate that additionally contains milk powder or condensed whole milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and sugar to the cacao mixture, with no milk or much less than whole milk chocolate.