Written By fania lubis on Thursday, 8 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 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 meals.The term "dessert" can apply to many confections, such as bread, tarts, cookies, biscuits, jellies, pastries, ice creams, pies, puddings, custards, and nice soups. Fruit is also commonly found in delicacy courses because of the naturally occurring sweetness. Several cultures sweeten foods that are more commonly savory to create desserts.
Typically 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 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 particular term dates from the 14th century but achieved its current meaning around the beginning of the 20th century when "service? la fran? aise" (setting a variety of dishes available at the same time) was replace by "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 probably 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 refined in India before 500 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. In South Asia, the Middle East and China, sugars has been a software program of cooking and desserts for over a thousand years. Sugarcane and sugars 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. Actually then sugar was so expensive usually only the prosperous could indulge on special occasions. The first apple 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 America 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 big part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region.Cakes are sweet soft breads made with sugars and delicate flour. Bread can differ from light, well-ventilated sponge cakes to thick cakes with less flour. Common flavourings include dried, candied or fresh fruits, nuts, cocoa or extracts. They may be filled with fruit preserves or delicacy sauces (like pastry cream), iced with buttercream or other icings, and adorned with marzipan, piped edges, or candied fruit. Cake 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 petits fours. Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted, surface, and frequently flavored. Pure, unsweet ill-flavored chocolate contains generally powdered cocoa solids and cocoa chausser in varying proportions. Much of the chocolate presently consumed is in the form of sweet chocolate, combining chocolate with sugars. Business is sweet chocolates that additionally contains dairy powder or condensed dairy. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Darkish chocolate is produced by adding fat and sugars to the cacao mixture, with no milk or much less than milk chocolate.