Written By fania lubis on Saturday, 28 January 2017 | 12:38
Treat is a course that concludes a main 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 any dessert course to conclude a meal.The term "dessert" can affect many confections, such as truffles, tarts, cookies, biscuits, jellies, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of the naturally occurring sweetness. Several cultures sweeten foods that are more commonly gustful strong gamy palatable 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. Within his A History of Dessert (2013), Michael Krondl explains it refers to the fact dessert was served following your table got been cleared of other dishes. The term dates from the 14th century but gained its current meaning around the beginning of the twentieth century when "service? los angeles fran? aise" (setting a variety of dishes available at the same time) was replace by "service? los angeles 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.: 13Typically the spread of sugarcane Sugarcane was grown and sophisticated in India before five hundred BCE: 26 and was crystallized, rendering it easy to transport, by five hundred CE. Sugar and sugarcane were traded, making sugar available to Macedonia by 300 BCE and Tiongkok by 600 CE. Within South Asia, the Center East and China, glucose has been a basic piece of cooking and desserts 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 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 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 America 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 appeared. These processed foods became a sizable part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region.Cakes are sweet sensitive breads made with sugars and delicate flour. Truffles can differ from light, airy sponge cakes to heavy cakes with less flour. Common flavourings include dried up, candied or fresh fruits, nuts, cocoa or ingredients. They may be filled up with fruit preserves or delicacy sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Wedding 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 petits fours. Chocolate is a typically sweet, usually dark brown, food preparation of Theobroma cacao seeds, roasted, floor, and sometimes flavored. Pure, unsweetened chocolate contains mainly powdered cocoa solids and cocoa chausser in varying proportions. Much of the chocolate at present consumed is in the form of sweet chocolate, combining chocolate with sugars. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. Candy contains cocoa chausser, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and glucose to the cacao combination, with no milk or much less than dairy chocolate.