Written By fania lubis on Thursday, 9 February 2017 | 12:38
Treat is a course that concludes a primary 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 traditions of a dessert course to conclude meals.The phrase "dessert" can apply at many confections, such as bread, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and nice soups. Fruit is also commonly found in dessert courses because of the naturally occurring sweetness. Several cultures sweeten foods that are more commonly tasty 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 unnatural 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 particular term dates from the 14th century but achieved its current meaning around 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 meal 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 refined in India before 500 BCE: 26 and was crystallized, so that it is 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. Within South Asia, the Middle East and China, glucose has been a software program of cooking and puddings 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 propagate its use.Europeans started 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 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 The usa 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 surfaced. These fully processed foods became a sizable part of diets in many industrialized nations. Several countries have desserts and foods distinctive to their nations or region.Cakes are sweet soft 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 extracts. They may be full of fruit preserves or delicacy sauces (like pastry cream), iced with buttercream or other icings, and embellished with marzipan, piped boundaries, or candied fruit. Dessert 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 brown, food preparation of Theobroma cacao seeds, roasted, floor, and frequently flavored. Pure, unsweet ill-flavored chocolate contains mainly cacao solids and cocoa rechausser in varying proportions. Much of the chocolate currently consumed is in the form of sweet chocolate, combining chocolate with sugar. Business is sweet chocolate that additionally contains milk powder or condensed whole milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Darkish chocolate is produced by adding fat and sugar to the cacao mixture, with no milk or much less than milk chocolate.