Adessert is typically the sweetcourse that, after the entrée and main course, concludes a meal in the culture of many countries, particularlyWestern culture. The course usually consists of sweet foods, but may include other items. The word "dessert" originated from theFrench worddesservir "to clear the table" and the negative of theLatin wordservire.[2] There are a wide variety of desserts inwestern cultures, includingcakes,cookies,biscuits,gelatins,pastries,ice creams,pies,puddings, andcandies.Fruit is also commonly found in dessert courses because of its natural sweetness. Many different cultures have their own variations of similar desserts around the world, such as in Russia, where manybreakfast foods such asblini,oladyi, andsyrniki can be served withhoney andjam to make them popular as desserts.
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Cake is a form ofbread or bread-likefood. In its modern forms, it is typically a sweetbakeddessert. In its oldest forms, cakes were normally fried breads orcheesecakes, and normally had a disk shape. Modern cake, especially layer cakes, normally contain a combination offlour,sugar,eggs, andbutter oroil, with some varieties also requiring liquid (typicallymilk orwater) and leavening agents (such asyeast orbaking powder).
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Confectionery is related to the food items that are rich insugar and often referred to as aconfection.Candy is a confection made from a concentrated solution of sugar in water, to which flavorings and colorants may be added. Candies come in numerous colors and varieties and have a long history in popular culture.
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Acookie is a small, flat, baked treat, usually containingflour,eggs,sugar, and eitherbutter orcooking oil, and often including ingredients such asraisins,oats, orchocolate chips.
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Custard is a variety of culinary preparations based on a cooked mixture ofmilk orcream andegg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouringsauce (crème anglaise) to a thick pastry cream (crème pâtissière) used to filléclairs. Most common custards are used asdesserts ordessert sauces and typically includesugar andvanilla. Custard bases may also be used forquiches and other savory foods. Sometimesflour,corn starch, orgelatin is added as in pastry cream orcrème pâtissière.
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Dessert sauces are used to addflavor andtexture to desserts, and tend to besweet.
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Adoughnut, or donut, is a type offried doughconfectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets.
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Frozen dessert is the generic name fordesserts made by freezing liquids, semi-solids, and sometimes even solids.
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Ice cream is a frozendessert usually made fromdairy products, such as milk andcream and often combined with fruits or other ingredients and flavors. Ice cream became popular throughout the world in the second half of the 20th century after cheaprefrigeration became common.
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Pastry is the name given to various kinds ofbaked products made from ingredients such asflour,sugar,milk,butter,shortening,baking powder, andeggs.[3] Smalltarts and other sweet baked products are called "pastries."
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Apie is a baked dish which is usually made of apastry dough casing that covers or completely contains a filling of varioussweet orsavoury ingredients.
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Atart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usuallyshortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes withcustard.
Pudding is usually a dessert, but it can also be asavorydish. In theUnited Kingdom and mostCommonwealth countries,pudding can be used to describe both sweet and savory dishes. However, unless qualified, the term in everyday usage typically denotes a dessert. In theUnited States andCanada,pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-basedcustards,instant custards, or amousse.
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{lokma turklerin}
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Latin America is a highly diverse area with cuisines that vary from nation to nation. Desserts inLatin American cuisine include,rice pudding,tres leches cake,teja andflan.
InSouthern Africa, desserts may simply be fruit, but there are some western style puddings, such as theAngolancocada amarela, which was inspired byPortuguese cuisine.
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