Written By fania lubis on Tuesday, 31 January 2017 | 12:38
Treat 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 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 custom of a dessert course to conclude a meal.The expression "dessert" can apply to 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 their naturally occurring sweetness. A few cultures sweeten foods that are more commonly savory 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 artificial Directions for Health, which was written by William Vaughan. In his A History of Dessert (2013), Michael Krondl explains it refers to the fact dessert was served following the table got been cleared of other dishes. The term dates from the 14th century but attained its current meaning across the beginning of the twentieth century when "service? los angeles fran? aise" (setting a variety of dishes on the table at the same time) was replaced with "service? la russe" (presenting a food in courses. )"Sweets were fed to the gods in ancient 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, which makes it easy to transport, by five-hundred CE. Sugar and sugarcane were traded, making glucose available to Macedonia by 300 BCE and China by 600 CE. Inside South Asia, the Center East and China, sugars has been a software program of cooking and sweets 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 rich 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 particular Industrial Revolution in America and Europe caused sweets (and food in general) to be mass-produced, processed, preserved, canned, and packaged. Frozen foods became very popular starting in the 1920s when freezing emerged. These fully processed foods became a huge part of diets in many industrialized nations. Numerous countries have desserts and foods distinctive to their nations or region.Cakes are sweet soft breads made with sugars and delicate flour. Bread can vary from light, airy sponge cakes to heavy cakes with less flour. Common flavourings include dried out, candied or fresh 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 adorned with marzipan, piped edges, or candied fruit. 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 réduits fours. Chocolate is a typically sweet, usually brownish, food preparation of Theobroma cacao seeds, roasted, floor, and often flavored. Pure, unsweetened chocolate contains mostly powdered cocoa solids and cocoa chausser in varying proportions. Very much of the chocolate presently 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. Candy contains cocoa butter, sugar, and milk, but no cocoa solids. Darker chocolate is produced by adding fat and sugars to the cacao blend, with no milk or much less than dairy chocolate.