Written By fania lubis on Wednesday, 8 February 2017 | 12:38
Treat is a course that concludes a primary meal. The course usually includes 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 a meal.The phrase "dessert" can apply to 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 their naturally occurring sweetness. Some 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 guide 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 after the table got been cleared of other dishes. The term dates from the 14th century but achieved its current meaning across the beginning of the twentieth century when "service? la fran? aise" (setting a variety of dishes on the table 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 possibly 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 particular 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 The far east by 600 CE. Within South Asia, the Center East and China, sugar has been a staple of cooking and puddings for over a thousand years. Sugarcane and sugar 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. Actually then sugar was so expensive usually the particular prosperous could indulge on special occasions. The first apple pie recipe was published 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. Typically the Industrial Revolution in America and Europe caused sweets (and food in general) to be mass-produced, prepared, preserved, canned, and manufactured. Frozen foods became very popular starting in the 1920s when freezing emerged. These fully 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 glucose and delicate flour. Bread may differ from light, cut sponge cakes to thick cakes with less flour. Common flavourings include dried up, candied or fresh fruit, nuts, cocoa or components. They may be filled up with fruit preserves or delicacy sauces (like pastry cream), iced with buttercream or other icings, and embellished 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 petits fours. Chocolate is a typically sweet, usually brownish, food preparation of Theobroma cacao seeds, roasted, ground, and often flavored. Pure, unsweet ill-flavored chocolate contains generally cacao solids and cocoa chausser in varying proportions. Very much of the chocolate currently consumed is in the form of sweet dark chocolate, combining chocolate with sugars. Milk chocolate is sweet dark chocolate that additionally contains whole milk powder or condensed milk. White chocolate 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 milk chocolate.