Written By fania lubis on Sunday, 29 January 2017 | 12:38
Dessert is a course that proves a main 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 tradition of the dessert course to conclude a meal.The term "dessert" can apply at many confections, such as truffles, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and nice soups. Fruit is also commonly found in treat courses because of the naturally occurring sweetness. A few cultures sweeten foods that are more commonly gustful strong gamy palatable 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 handbook entitled Naturall and synthetic 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 following your table got been cleared of other dishes. Typically the term dates from the 14th century but attained its current meaning around the beginning of the 20th century when "service? los angeles fran? aise" (setting a variety of dishes available at the same time) was replace by "service? la 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 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 refined in India before five-hundred BCE: 26 and was crystallized, which makes 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. In South Asia, the Center East and China, sugar 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 spread 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 company pie recipe was posted 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 sweets (and food in general) to be mass-produced, highly processed, preserved, canned, and packaged. Frozen foods became very popular starting in the 1920s when freezing appeared. These processed foods became a huge 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 vary from light, cut sponge cakes to dense cakes with less flour. Common flavourings include dried, candied or fresh fruits, nuts, cocoa or ingredients. They may be full of fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped boundaries, or candied fruit. Wedding 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 brownish, food preparation of Theobroma cacao seeds, roasted, ground, and sometimes flavored. Pure, unsweet ill-flavored chocolate contains mostly cocoa solids and cocoa butter in varying proportions. Much of the chocolate presently consumed is in the form of sweet dark chocolate, combining chocolate with sugar. Business is sweet chocolates that additionally contains milk powder or condensed milk. White chocolate contains cocoa chausser, sugar, and milk, but no cocoa solids. Darkish chocolate is produced by adding fat and sugars to the cacao blend, with no milk or much less than dairy chocolate.