Fitday classic manual#

Some desserts are coffee-flavored, for example an iced coffee soufflé or coffee biscuits. Salt and acids are added to desserts to balance sweet flavors and create a contrast in flavors. Further innovation in the healthy eating movement has led to more information being available about vegan and gluten-free substitutes for the standard ingredients, as well as replacements for refined sugar.ĭesserts can contain many spices and extracts to add a variety of flavors. Egg whites can act as a leavening agent or provide structure. Egg yolks specifically contribute to the richness of desserts. Many desserts also contain eggs, in order to form custard or to aid in the rising and thickening of a cake-like substance. The dairy products in baked goods keep the desserts moist. Fats contribute moisture and can enable the development of flaky layers in pastries and pie crusts. Flour or starch components serves as a protein and gives the dessert structure. Sugars contribute moisture and tenderness to baked goods. The proportions of these ingredients, along with the preparation methods, play a major part in the consistency, texture, and flavor of the end product. Other common ingredients in Western-style desserts are flour or other starches, cooking fats such as butter or lard, dairy, eggs, salt, acidic ingredients such as lemon juice, and spices and other flavoring agents such as chocolate, coffee, peanut butter, fruits, and nuts. Sweet desserts usually contain cane sugar, palm sugar, brown sugar, honey, or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. Frozen foods, including desserts, became very popular starting in the 1920s. The Industrial Revolution in Europe and later America caused led to the mass-production of foodstuffs, including desserts, that could be processed, preserved, canned, and packaged. 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 first apple pie recipe was published in 1381. Even then sugar was so expensive usually only the wealthy could indulge on special occasions. Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available. Sugarcane and sugar were little known and rare in Europe until the twelfth century or later when the Crusades and then colonization spread its use. In the Indian subcontinent, the Middle East, and China, sugar has been a staple of cooking and desserts for over a thousand years. Sugar and sugarcane were traded, making sugar available to Macedonia by 300 BC and China by AD 600. : 13 Sugarcane was grown and refined in India before 500 BC : 26 and was crystallized, making it easy to transport, by AD 500. ĭried fruit and honey were probably the first sweeteners used in most of the world, but the spread of sugarcane around the world was essential to the development of dessert. German army officer Helmuth von Moltke whilst serving in the Ottoman Empire noted the unusual presentation of courses with the sweet courses served between roasts and other savory dishes. Herodotus mentions that Persian meals featured many desserts, and were more varied in their sweet offerings than the main dishes. Sweets were fed to the gods in ancient Mesopotamia : 6 and ancient India : 16 and other ancient civilizations. In the local language, these crystals were called khanda (खण्ड), which is the source of the word candy. Sugar and desserts have a long history in India: by about 500 BC, people in India had developed the technology to produce sugar crystals. In certain parts of India, these are called mithai or sweets. Some Indian confectionery desserts from hundreds of varieties. The word 'dessert' is most commonly used for this course in Australia, Canada, Ireland, New Zealand, and the United States, while it is one of several synonyms (including ' pudding', ' sweet' and ' afters') in the United Kingdom and some other Commonwealth countries. The term dates from the 14th century but attained its current meaning around the beginning of the 20th century, when ' service à la française' (setting a variety of dishes on the table at the same time) was replaced with ' service à la russe' (presenting a meal in multiple courses). In his book Sweet Invention: A History of Dessert (2011), Michael Krondl explains that it refers to the fact that dessert was served after the table had been cleared of other dishes.

Fitday classic manual#

Its first known use in English was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, written by William Vaughan. The word 'dessert' originated from the French word desservir, meaning 'to clear the table'.