DELICIOUS DESSERT天津财经大学旅游系Dessert is a sugar, eggs, butter, flour, starch, fruits, etc. as the main raw material of a variety of sweets. t is Europe and the United States person, one meal, the last one dish, is an integral part of the Western, the British like to be known as the sweetdessert.In a traditional French dinner, the exquisitecuisine all kinds of desserts as the last one, issued in theformat of the silverware or in crystal containers, placed inthe dining hall, set off the restaurant atmosphere. Today'sWestern desserts has been greatly developed, whether inthe meaning or other aspects. Now Western dessertsinclude a variety of cakes biscuits frozen dessert cheesepies pastries and integrated a variety of fruit and snacks.Western banquet is an indispensable dish. A formalWestern dinner can not do without dessert, the lack ofdessert banquet when incomplete or informal. Western-style dishWhat is the Western? Western food is our people and other parts of the eastern countries and regions, people in Western countries food points collectively, in broad terms, it can be said of Western food culture collectively. What we call "Western" is used to refer to European countries and regions, and by these countries and regions as the main migration in North America, South America and Oceania in the wider region, it mainly refers to generation is the western regional food culture for more than . Western point of the Chinese dishes is called "Chinese food," known as the Japanese point of Japanese cuisine, Korean cuisine is called the South Korean dishes, etc., they will not be caged and integration of land known as "Oriental cuisine," but a careful delineation of their , depending on their specific and named after the country names. In fact, restaurants in Western countries have their own characteristics, each country's cuisine are also different, such as the French would think that they do is French, the British think they do the dishes is a British dish. Westerners, that they did not clear "Western" concept, this concept is the concept of Chinese and other Asians. The reason for this call is passed when the Western definition. In addition, the Western countries, since European countries are relatively close geographically, historically, there have been many times again the great national migration, integration of mutual penetration of their culture has already each other has much in common. Moreover, the religious beliefs of the Western countries is mainly Catholic, Orthodox and Protestant (only a small number of people believe in Islam), they are the main branches of Christianity, so food taboos and eating practices are also muchthe same. As for the North and South America and Oceania, its culture and European culture is the same strain. Therefore, regardless of whether there is a clear West, "Western" concept, our people and other Asians have this part of the roughly the same, but very different from the Western and Eastern food food culture referred to as "Western."But over the past few years, along with the cultures of East and West continue to impact, penetration and integration, the East in Western people have gradually come to understand the different characteristics of the various dishes, and began to treat the difference. Some senior French restaurants were also opened restaurants, Italian restaurants, etc., Western, as a general concept becoming more and more diluted, but the Western food culture as a whole concept or will it continue to exist in Western term is due to its specific geographical location decision. "West" is the meaning of the West. Generally refers to countries in Europe. "Meal" is the food dishes. We are commonly referred to as the major Western countries, food dishes, including Western Europe, of course, also includes countries of Eastern Europe, the Mediterranean and other countries and some Latin American dishes such as Mexico and other countries. The Southeast Asian countries generally referred to as Southeast Asian food dishes, but also as a unique cuisine, such as Indian food. Western generally cutlery bread knife and fork as the staple food, and many more elongated shape tables to Taiwan to Taiwan. The main characteristics of Western main ingredient prominent form, color appearance, taste delicious, nutrient-rich, supply and so on. Western food can be divided into French, English, Italian, Russian type, American, Mediterranean and many other different styles of cuisine.Now take a look at an indispensable Western dishes --- DessertsDessertOrigin dessertDessert originated from Egypt, Greece, far more than 5,000 years ago in ancient Egypt, has emerged as a dim sum offerings, said Donald III of the twelfth century BC tomb of the murals have been painted circular, triangular, flowers or animals the shape of baked snacks, to 7 ~ 8 century BC, Greece had a city-oriented country, also known as multi-Liang produced by the fig leaf wrapped steamed raisin snack after, this is considered today raisin pudding origin, in addition, there are the use of honey snacks, the use of rapeseed cakes or fried snacks, worse, or birthday cakes, wedding cake, it is much too numerous to mention.Dessert is a sweet filling in cakes evolved,Europe began the use of sugar is about the tenth century or so, the Crusades, the Italian city began the production of snacks with sugar, for example made of peanuts and sugar boiling down the horses of their bread, or sprinkled with spices, sugar dessert and so on. In addition, thethirteenth century in France, invented the package into the pie shop made almond butter baking fruit pies, pastry shop will be henceforth known as the bakery.The second stage is the development of cheese.In ancient Roman times, dim sum has become more refined, and then become more refined wheat flour, the oven functions are more advanced, the question arose as to making bread as a business person. At this point has been made in the almond mix of honey, known as Dora Pula Jue Jue, or cheese cake, and eat dessert has become one of the eating habits.In the magnificent aristocratic society, continue to inspire, to create a variety of exquisite Dim Sum there. Amway II, married the king of France Italian Duo card Ledo Mei-li, is the pastry chef of their peers the development of wedge. The same court in Vienna, society, women not only to preserve the King Marie Res a art, the dowry is still dim sum chef, will marry his daughter Maliande Antoinette Louis XVI, so that the women who love dessert can enjoy delicious desserts. Of course, with the emergence of dairy products, butter, fresh cream, or from the New World of Chocolate also made the subsequent appearance of the dessert chef had to create a more flexible and have changed.Some have a separate final sweet course but mix sweet and savoury dishes throughout the meal as in Chinese cuisine, or reserve elaborate dessert concoctions for special occasions. Often, the dessert is seen as a separate meal or snack rather than a course, and may be eaten apart from the meal (usually in less formal settings). Some restaurants specialize in dessert. In colloquial American usage "dessert" has a broader meaning and can refer to anything sweet that follows a meal, including milkshakes and other beverages.The type of dessert1.cakeCake is the dessert is an important component. Cake is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though glutenor starch are often used by lacto-vegetarians and vegans), fats (usually butter, shortening, or margarine, although a fruit purée such as applesauce is sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise. Cake is often frosted with butter cream or marzipan, and finished with piped borders and crystallized fruit.A cake is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans),fats (usually butter or margarine, although a fruit puree can be substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder).Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays. There are literally thousands of cakes recipes (some are bread-like and some rich and elaborate) and many are centuries old. Cake making is no longer a complicated procedure; Baking utensils and directions have been so perfected and simplified that even the amateur cook may easily become an expert baker.(1) Butter CakesButter cakes should have a golden brown, tender, thin crust. The inside or crumb of the cake should be fine, free of tunnels, and moist. Color will vary depending on the type of cake.(2) Foam CakesFoam cakes are leavened with air that is trapped in beaten egg bubbles, or foam. Sponge or chiffon cakes contain some shortening. Angel food cake is a foam cake that contains no shortening. All should have an even grain and be moist.(3) Cake Preparation MethodsJust as breadmaking has its special, required steps, so does cakemaking. The four basic st eps are mixing, panning, baking, and cooling.2.CookiesCookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. The softness of the cookie may depend on how long it is baked.A general theory of cookies may be formulated this way. Despite its descentfrom cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called "batter" as thin as possible, which allows the bubbles –responsible for a cake's fluffiness –to form better. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, egg yolks, vegetable oils or lard are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven. 3.fruitFruit desserts and salads enjoying a very high use value, there are many dishes are made with the fruit out, he not only fresh and delicious, and then havea high nutritional value. Fruits are generally high in fiber, water and vitamin C.Fruits also contain various phytochemicals that do not yet have an RDA/RDI listing under most nutritional factsheets, and which research indicates arerequired for proper long-term cellular health and disease prevention. Regular consumption of fruit is associated with reduced risks of cancer, cardiovascular disease, stroke, Alzheimer disease, cataracts, and some of the functional declines associated with aging.4.Ice creamIce cream or ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colorings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. In some countries, like the USA, the term ice cream applies only to a specific variety, and their governments regulate the commercial use of all these terms based on quantities of ingredients，In others, like Italy and Argentina, one word is used for all the variants. Alternatives made from soy milk, rice milk, and goat milk are available for those who are lactose intolerant or have an allergy to dairy protein, or in the case of soy milk for those who want to avoid animal products.These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, however, the percentages by weight are more relevant.Even the low fat products have high caloric content: Ben and Jerry's No Fat Vanilla Fudge contains 150 calories per half cup due to its high sugar content.A wide range of ice cream, look at several of the more common is for your reference: Ice milk Ice pop Kulfi Mellorine Parevine Sherbet Ais kacang Dondurma Frozen Gelato5.candyCandy, specifically sugar candy, is a confection made from a concentrated solution of sugar in water, to which flavorings and colorants are added. Candies come in numerous colors and varieties and have a long history in popular culture.The word "candy" comes from the Sanskrit "çahn-da", meaning "piece (of sugar)," which again perhaps from Dravidian (cf. Tamil kantu "candy," kattu "to harden, condense"). In North America, candy is a broad category that includes candy bars, chocolates, licorice, sour candies, salty candies, tart candies, hard candies, taffies, gumdrops, marshmallows, and more. Vegetables, fruit or nuts glazed and coated with sugar are called candied. Candy is considered unhealthy by many.The type of candy depends on the ingredients and how long the mixture isboiled. Candy comes in an endless variety of textures from soft and chewy to hard and brittle. Some examples of candy are: caramel candy, toffee, fudge, praline, tablet, gumdrops, jelly beans, rock candy, lollipops, taffy, cotton candy, candy canes, peppermint sticks, peanut brittle, chocolate-coated raisins or peanuts, hard candy (called boiled sweets in British English) and candy bars.Because eating too much candy can easily lead to elevated blood sugar, so it should be noted edible candy.Western-style d essertAre many kinds of Western-style desserts, including Italian-style desserts and French dessert is a more popular. Tiramisu and sabayon dessert an appearance of this gorgeous, spring conference table becomes a flyover. As a representative of the Italian dessert, gorgeous appearance, posture, growing beside the tiramisu has swept the globe. It Espresso (Espresso Italian coffee) and bitter, eggs and sugar Run, rum alcohol, chocolate fragrance, the tight-knit finger biscuits, cheese and fresh cream thick incense, cocoa powder and dry, only less than 10 kinds of materials, the "sweet" and can evoke all kinds of sweet and complex experience, with a cross-melted layers of interpretation to the limit.Italian desserts, including cakes, ice cream, and wine and fruit, more interested in well-known style cheese cake, Sicily, tri-color ice cream, tiramisu and so on. In the dessert, the waiters will push cheese cart. Cheese in Italy is a very common food, there are about 400 kinds of species that can eat into the food, or with red wine.The representative of the Italian dessert tiramisu，With regard to the origin of tiramisu, spread over many different stories, more warm to say that World War II, an Italian soldier about to leave for the battlefield, but had nothing at home, and loved his wife he was prepared to give dry food, to eat at home all the biscuits, bread, all made into a cake inside, that is called a tiramisu cake. When the soldier on the battlefield to eat tiramisu would think of his family, loved ones remembered centers ... ... tiramisu Tiramisu, in Italian, there is "take me away" means to remove is not only delicious, as well as love and happiness. A layer of soaked Espresso coffee and wine (Masala, Rum or Brandy), texture, and a bit like a sponge cake fingers biscuits, a layer of a mixture of Mascar Juan ponecheese (designed to make the best Tiramisu cheese), eggs, fresh cream and sugar, cheese paste, layers of stacked up, on top of a thin layer of cocoa powder Zaisa ... ... This is the tiramisu Tiramisu.Italian legend:Tiramisu was first originated in the soldiers on the battlefield before theAnxious because there is no time to love baking beautiful cakes,Had to scramble eggs, random mix of cocoa powder cake made of crude crash of dim sum,And then sent to the soldiers sweating profusely in the hands ofShe hung with beads of sweatShining with tears handed the food is simple,But Ganxiang fragrance,Filled with deep love.Tiramisu, a result which means "remember me."Like a person,With him to the ends of the earth,Rather than let him remember thatTherefore, there is still tiramisu means "take me away."Tiramisu there is a little-known legend,Legend is a part of love tiramisu dessert,People who eat it will hear the call of Eros.Authentic tiramisu, syrup composition weight, cake is very wet, wipe the cake on the dessert, cheese, cake aroma dissolving into one. Cup of soft tiramisu, frozen time is short, generally 12 hours; while cake-like tiramisu more "robust", freezing time to 56 hours. Authentic tiramisu materials more expensive, the main material Mascarpone cheese price is not low (about 500 grams to 100 yuan or so), as well as the bottom of the Ladyfinger is also key. Some businesses in order to reduce the cost burden, in addition to often cheaper to replace the finger sponge cake biscuits, the amount in the Mascarpone cheese are also often "cut corners", or cream cheese or increase the milk to replace the oil, and sometimes force the resultant condensation inadequate, resulting in its concentration, flavor and texture than the entrance of the authentic practice of tiramisu slightly inferior。