Brief history of doughnuts and their origins. Doughnuts did not originate in any country and they are not exclusive to any culture either. There are many varieties of doughnuts that can be seen across the world today. On the first types of doughnuts made were the Dutch doughnut, which were made during the 19th century. These doughnuts were little balls of cake which were fried until they were golden brown in pork fat. At that time, these doughnuts were known as “olykoeks”. When they were cooking the olykoeks, the centre did not cook as quick as the outside did, so to resolve this problem, they filled the centres of them with fillings that didn’t need to be cooked. An example of the fillings used would be nuts or fruits. When the Dutch immigrants settled in America, olykoeks …show more content…
It includes a small diagram outline the proofing and frying stage for the doughnuts, these are usually attached to each other in some way. It also includes an image of when the doughnuts are being glazed and then the final doughnuts packaged after glazing and cooling. Figure 4. List and describe the various types of fried dough found in Ireland and other countries around the world. The churro. The churro is a type of fried dough that is associated mainly with Spain. It is also made in America and Mexico. The churro is made by the baker putting the dough straight into the hot oil, usually through piping. After frying the churros are usually coated in cinnamon sugar. Churros do not contain yeast. Figure 5. Beignet. The beignet comes from France. This is a type of fried dough that has to be the correct thickness to get the desired end product after frying. This is a yeasted dough product. Figure 6. Loukoumades. Loukoumades are a type of fried dough which originated from Greece. The balls of dough are fried and then they are covered with cinnamon and honey to finish them. Figure 7.
These treats are made from dehydrated lamb lung, which sounds nasty to me, but the dogs love it. Because they're so rich, they're better used as an occasional treat or for training purposes. Good for both cats and dogs.
Salsa comes from the South American region, mainly from the Spanish speaking countries(“History of Salsa Sauce”). Salsa is a well known dish that is made in many ways. In the original times, it was made with a coalescence of chilies, tomatoes, and other spices. The original way of making salsa has been altered since the beginning. It originated back in the times of the Aztec, Mayan, and Inca civilizations(“History Of Salsa Food”). According to “History of Salsa Sauce”, The origin of salsa came from the South American region, mainly from the Spanish speaking countries (Lifestylelounge,lifestyle.iloveindia.com/lounge/history-of-salsa-food). The Spanish people found tomatoes and they added the ingredient into the recipe.
Sugar, a sweet crystalized substance, is a commodity that all of society today has acquired. The uses of sugar in the diet of people today is unlimited. Sugar is used in desserts, drinks, as a decoration, and much more. Sugar can be found in almost everything sold at the local grocery store. In Great Britain, by its first introduction, sugar became a most desirable product. It was the increased use of sugar that led to the increase consumption of tea in the British diet. The British desired tea, which they acquired from trade with the Chinese. The desire for tea is one contributing factor that led to the first Opium war.
It is told through the view of Americas love hate relationship with white bread and their understanding of “good food”. The book is written in an article form that is structed into chapters for people to provide a better understanding for the readers. Bobrow-Strain did not write the book in chronological order but written into sections and then written chronologically in that section. This helps the audience to better understand his main arguments of the book while moving through history. There are many examples through out the book which help to give a better mental picture to the reader to grasp the ups and downs of white bread. The author wrote White Bread: A Social History of the Store-Bought Loaf for food activists, foodies and other food academics who want to better understand food production and food studies. It helps to recognize alternative food production and to comprehend how food is such an important part in our lives. This book helps to give a better understanding for other aspects of our course because it connects the industrialization of food and the daily patterns we use to consume it with alternative food movements in North
Of African origin are such specialities as gumbo and pralines, West Indian callaloo and duckandoo (a dish of greens and a dessert based on sweet potatoes), the Brazilian condiments dende oil and spicy hot sauces. Jamaica's bammy bread and the pan bread so beloved in the southern United States are both said to have their origin in the flat round cassava breads typical of Africa. Seeds and the plants of sesame, okra, some melons, and certain varieties of greens as well as yams, together with many techniques of bread making, and the use and combination of spices, are also all credited to the ingenuity of the African cook.
Throughout this chapter Schlosser takes his reader through the journey of the french fry from spud to stomach. Schlosser uses his talents to educate the world about the ins and outs of the processed food and flavor industry, informing the fast food nation, “Why the fries Taste Good.”
Many parents who packs their child’s lunch for school stress about what to make. Parents, rest a sure making your child a peanut butter and jelly sandwich is the simplest and easiest sandwich you can make. Its nutritious with a large amount of calcium and vitamins, which gives your child the energy they need. You don’t have to cook over a stove, all you need is some of the following items in order to create this delicious sandwich: a knife, a spoon, some bread, peanut butter and jelly. It’s a quick and easy sandwich. Try it.
cakes among many other freshly made recipes. They have a special cookbook for all of the fancy
Krispy Kreme, a leading, well-established brand of high quality doughnuts, is still in a stage of astonishing growth potential. According to Dain Rauscher Wessels equity analyst David Geraty, “Krispy Kreme has established itself as the quality leader in the doughnut industry and is positioned to become the dominant industry player, with 145 retail locations in 27 states, Krispy Kreme is expected to capitalize on the brand conscious consumer’s demand for a consistent, high quality specialty food product” (Minneapolis 2000). Krispy Kreme has quickly risen to the top of the doughnut business in a short amount of time. The company’s goal since its infancy has been to satisfy customers by providing a unique experience when visiting a Krispy Kreme outlet. This bold strategy has differentiated them from their competition and created a competitive advantage. Customers are allowed to see how the doughnuts are made, and then served the newly baked treats hot and fresh. The bright neon light that shines from every Krispy Kreme location reads “Hot Doughnuts Now,” is one of Krispy Kreme’s key marketing strategies. When this sign is lit up, customers know that they will get fresh doughnuts that have just been made.
One very important ingredient for this jam is the Pomona pectin. The reason for using this brand of pectin is because this recipe is a low-sugar
It wasn’t until World War 2, however, that hazelnuts found their way into the bakery treat that is known today as Nutella. Due to a shortage of cocoa, Pietro Ferrero used hazelnuts in his bakery products because they were plentiful in his hometown in Italy (8). Nutella was first produced in block form, but was later turned into a spreadable paste. Nutella spread to America in 1983 and soon became popular worldwide.
The history of ice cream goes all the way back to the Fourth century B.C. Early allude to this amazing delicacy involve the Roman emperor Nero (A.D. 37-68) who demanded ice to be brought down from the mountains and merged it with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a stroke of genius to creating ice and milk combinations. Ice cream was most likely token over from China back to Europe. Over time, recipes for ices, sherbets, and milk ices progressed and were distributed in the well liked Italian and French royal courts. After the dessert was imported to the U.S., it was distributed by many well-known Americans. George Washington and Thomas Jefferson served it to their guests. In 1700, Governor Bladen of Maryland was recorded as having served it to his guests. In 1774, a London caterer named Philip Lenzi announced in a New Y...
My family and I often visit family in Chicago, and when we do, we always go to the Oak Mill Bakery. Every time we have gone we are greeted with spectacular customer service and mouthwatering treats. The bakery specialty is European style baked goods and has been in business since 1986 (Oak Mill Bakery, n.d.). Oak Mill strives to use all natural ingredients, which is one on of the reasons my family makes an effort to visit every time we are in town. The bakery serves cakes, cookies, cupcakes in many different styles. As noted before, they have a European twist to all their sweets, which makes them mouthwatering and unforgettable.
This increase in production caused a change at the consumption end. When sugar was first being produced it was seen as a luxury product only accessible to the rich, but then as its production increased and there was a surge amount in the market place its uses changed. It went from being a specialized product used for medicinal, ritual, or for display purposes to a common everyday food substitute. Now the working class people began more than ever to consume large quantities of sugar as a substitute to their calorie lacking diet. The production of sugar in the British West Indies was not able to keep pace with the demands from the mother country. When the supply from the British West Indies increased so did England’s demand for the crop. It seemed like from the middle of the eighteen century onward the islands were never able to produce more sugar than what was consumed by the people in the mother country. “English sugar consumption increased about four-fold in the last four decades of the eighteenth century, 1700-40, and more than doubled again from 1741-45 to 1771-75 (Mintz 1985) . As the English began to incorporate more amounts of sugar into their daily diets they began to find multiple uses of the commodity. Sugar soon developed into a stable product in the lives of people. With the increased use of sugar in multiple forms of consumption it changed from its previous classification as a spice to its own separate category. The use of this newly popular commodity did not lose any popularity as the years passed. Britain became a leading exporter of sugar crops into the world market, with majority of the supply going to feed their own peoples ravenous appetite. In 1800 British consumption of sugar had increased some 2,500 percent in...
On a hot summer day, there is no better sound than a big white truck holding sugary goodness driving down the street. The tune rings as the children chase it to a stop. You wait hastily in line to give your order. Then you see it; the perfect cone. The scoops sits on a cone, cloaked in a rainbow of sprinkles, you get prepared to eat it. What you aren’t thinking about is what goes into making such an amazing piece of deliciousness. This cool treat needs a lot of science in order to make it.