dessert
Sign in to saveA dessert is a dish that consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. Desserts commonly conclude a meal as a course in many restaurants, while in some parts of the world, there is no tradition of a dessert course to conclude a meal.
AI overview
A dessert is a sweet dish, typically made from ingredients like cake, biscuit, or ice cream, that may be served with a sweet beverage such as dessert wine or liqueur. In many restaurants and cultures, dessert serves as a final course to conclude a meal, though this tradition is not universal across all parts of the world.
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Key facts
- Food.name
- Dessert
- Food.image
- Desserts.jpg
- Food.caption
- Various desserts, including cakes, biscuits, and pies
- Food.type
- Sweet
- Food.variations
- Biscuits, cakes, tarts, cookies, sandeshs, jellies, ice creams, pastries, pies, puddings, custards, sweet soups, etc.
via Wikipedia infobox
Article
40 sectionsContents
- Etymology
- Other names
- History
- Ingredients
- Varieties and elements
- Cakes
- Puddings
- Small cakes and pastries
- Confection
- Chocolate
- Mithai (sweets)
- Custards
- Deep-fried
- Frozen
- Gelatin
- Pastries
- Pies, cobblers, and clafoutis
- Sweet soups
- Wines
- Gallery
- By region
- Africa
- Asia
- Europe
- France
- Early use of the term
- Dessert in the "Classical Order" of table service
- Changes in the 19th and 20th centuries
- North America
- South America
- Oceania
- Market
- Nutrition
- See also
- List articles
- Notes, references, and sources
- Notes
- References
- Sources
- Further reading
A dessert is a dish that consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. Desserts commonly conclude a meal as a course in many restaurants, while in some parts of the world, there is no tradition of a dessert course to conclude a meal.
Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l'office), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; dry biscuits (cookies) and wafers; and ices and ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts.