Interesting and informative quizzes for junior and middle school students. Quizzes on the topic "Vegetables". All quiz questions with answers. Quizzes about what grows in the garden, in the beds, about vegetables for children.
Quiz "In the garden"
■ It is bitter and sweet, and its fruits have different shapes and colors. It is famous not only as a kind of food, but also as an aromatic and medicinal product. Vitamin C in it is five times more than in lemon. (Pepper).
■ This vegetable "came" to us from America two hundred years ago and at first did not like the taste at all. It’s just that people did not immediately figure out what to eat - they even ate flowers and green berries. For some time, its bushes with flowers and fruits unusual for Russia served as decoration for ladies' hats at balls and theaters. They make a lot of it nowadays. delicious meals and sauces. (Tomato or tomato).
■ This vegetable was known in India already 3,000 years ago and spread from there to all continents. Since then, people have learned to make many salads and pickles out of it. And sometimes they are grown in gardens for their beautiful yellow flowers and leaves. A wild-growing species of this plant is known, the fruit of which "shoots" seeds for several meters. (Cucumber, "mad" cucumber).
■ This vegetable has always been valued for its sweet juiciness and medicinal properties. After all, it contains a lot of vitamin A (beta-carotene), which is very important for human health and growth. This vitamin improves eyesight. Therefore, all children (and not just hares) need to eat it as often as possible. (Carrot).
■ This vegetable has long been a symbol of health and well-being. It is no coincidence that in many houses, vegetable shops, and markets, braids and wreaths woven from it are still hung out to this day. He, both green and onion, is a “protector” from harmful microbes. (Onion).
■ This vegetable in green pods is one of the favorite children's treats in the country garden. It has long been grown not only for delicious soups and cereals, but also for a very nutritious flour, which was mixed with wheat or rye flour and baked bread, pancakes, pies. (Peas).
■ This vegetable has long been known on all continents. Even in the north of our country and America, it gives a good harvest and feeds people all year round. A total of 35 species are known. Eat in fresh making various salads, cabbage rolls, meatballs. And in pickled form - a pantry of various vitamins. (Cabbage).
■ One of the most large vegetables. And people always have a weakness for the huge - it awakens the imagination. Therefore, this vegetable is treated with special respect. At the whim of a person, this vegetable reaches incredible sizes and can weigh up to 100 kg. It is convenient to grow: it is unpretentious, grows even without care, and because of its size is not popular with thieves. (Pumpkin).
■ The closest relatives of the most common pumpkin. They are fried or stewed with other vegetables, preserved like cucumbers, and sometimes eaten raw and even made into jam. (Zucchini).
■ These vegetables are very beautiful, like stars or flowers. They decorate Christmas trees, decorate kitchens and cottages, make funny toys, decorative vases and baskets out of them. (Patissons).
Quiz "Vegetable"
■ What vegetable changes its name three times? (Black onion, onion sets, turnip onion).
■ What was served in ancient Egypt after dinner for dessert? (boiled cabbages).
■ What kind of vegetable was idlers called in the old days? (Peas).
■ Which vegetable contains a lot of starch? (Potato).
■ Which vegetable resembles a flying (space) saucer? (Squash).
■ What causes tears without pain and sadness? (Onion).
■ What radish is not sweeter? (Horseradish).
■ Which vegetable's name comes from the Latin word kaput? (Cabbage).
■ What does the word melon mean? (Garden).
■ Which vegetable contains a large number of growth vitamins? (Carrot).
■ Round and smooth, take a bite - sweet ... Settled firmly in the garden ... (Turnip).
■ What vegetable is called the second bread? (Potato).
■ What has become of Cinderella's carriage? (Pumpkin).
■ He sits in the ground, his tail looks up, sugar can be obtained from it, delicious borscht cook. (Beet).
■ What caused the princess' insomnia? Peas.
Blitz quiz "Vegetables"
■ A place where vegetables grow. (Garden).
■ It can be both sweet and bitter. (Pepper).
■ It is used to make ketchup and tomato paste. (Tomato).
■ A vegetable whose fruits are the largest of all vegetables. (Pumpkin).
■ White, Brussels, Savoy, kohlrabi, leaf - this is ... (Cabbage).
■ A vegetable that contains a lot of vitamin A. (Carrot).
■ They are called vegetable meat because they contain a lot of protein. (Peas and beans, or legumes.)
■ A delicious puree is prepared from it. (Potato).
■ A relative of watermelons and melons. (Pumpkin).
■ Stem turnip. (Kohlrabi).
■ Motherland of the tomato. (America).
Candy story is one of the many stories that unites us with the whole world. And really, can the love of sweets be something special and be only someone's specific national pride?
The Museum of Russian Dessert in Zvenigorod near Moscow is simply a storehouse of knowledge and artifacts of Russian "sweet" cuisine. Which, as it turns out, is full of curious episodes and unknown pages.
However, the museum itself has secrets. The main one is the forthcoming exposition "Candy Shop". Sounds weird? It’s just that the current word “candy” is derived from the Latin “withonfectum"- prepared potion. More in dictionariesXVIIIcentury this word was masculine. And even on boxesXIXcentury, you can read "Lady's Confection". In the first place was the meaning "confection is a medicine made from boiled fruits or herbs." And only then - sweetness.
In today's dictionaries, candy is a product on sugar-based prepared with the addition different kind raw materials, flavoring and aromatic additives. Sweets accompany us throughout life. For many, they are the "hormone" of happiness and joy. Eat it and your heart will feel better. And all the troubles will recede away.
In general, candy has a history much longer than we can imagine. Its past covers the geography of the whole world. They say that the first candy is three thousand years old. She was born in ancient Egypt and was a simple ball rolled from finely chopped dates, honey and nuts. In the ancient East, sweets were made from figs, almonds, honey and the same nuts. In ancient Rome, they were rolled in poppy seeds, sesame seeds. And the predecessors of Russian sweets are most likely today's candied fruits. INXVIIcentury, this word came to us from the German language - “candied fruits”. And so it remained with us for many centuries. Prior to this, a similar product was called "dry Kiev jam." These are pieces of fruit repeatedly boiled in sugar syrup, almost to amber transparency. The first mention of it refers toXIVcentury. The chronicles tell how the Lithuanian prince Jagiello was brought to wedding table This is a "dry" jam. Subsequently, Ekaterina was a fan of this delicacy.II. Even her special decree was issued so that in the autumn they would deliver it to St. Petersburg and serve it to the royal table. Dignitaries and close associates followed the example of the autocrat. And so stagecoaches and carts with this sweetness from Kyiv went.
By 1489, the first mention of the candy familiar to us. For more than 500 years, this product made from molasses and honey has been pleasing our children and adults. Our great-great... great-grandmothers added ginger root there, due to which it turned out spicy taste. When they learned to make lollipops is not known for certain. The idea is so simple that, most likely, it was born more than once and in many cities. Then she forgot and came again. At first, these were not even “cockerels”, but “houses”, “squirrels”, “bears”. The syrup with molasses was poured into a special mold, a long sliver was inserted from the side, it solidified there. Then the form was “disassembled” and the same lollipop familiar to us was obtained.
For a long time, sweets would have been piece goods, if not for sugar. The first mention of it also refers toXIIIcentury. It was brought as spices, sold expensively. And not everyone could afford it. In Russia, for example, drinking tea with sugar has become a common habit only sinceXVIIIcentury. That old sugar made, of course, from reeds. PeterIalso tried to curb foreign adversaries and ordered to make sugar in Russia. In 1718, he even established a sugar chamber. However, at that time sugar was made from imported sugar cane. Beets as a raw material began to be used much later. And the first really domestic sugar factories appear in our country at the beginningXIX century. It was then that numerous confectionery workshops were opened in Russia, and then mass “industrial” production of sweets.
They say at the beginningXIX centuries in cities and villages at receptions, lunches and dinners, it was considered completely shameless if some rich and luxuriously dressed lady pulled a candy from the table and hid it in a reticule. Such "obscene" behavior was explained simply: the candy was a rare, tempting product. So society forgave such transgressions.
Naturally, the confectionery of the Imperial Court was an example of quality. Here they really made unique and "piece" products. Actually, in all aristocratic houses, after a dinner party, a dessert table was laid.
It was called "sugar grounds". Even the architect Rastrelli was involved in the design of such "tables", which in essence were whole pyramids and sugar shelves. According to his sketches, fanciful vases, castles, bouquets were created - all this architecture of "small forms". All of them were made of chocolate, marzipans, mastic, caramel.
It must be admitted that domestic masters have achieved amazing skill in the production of caramel flowers. Entire cascades of these sweets descended from the very top almost to the floor. There were trees decorated with marzipan fruit. Real luxury. But, don't let her go! That is why it was customary after the reception to disassemble all of it into "royal gifts." In the budget of the imperial court since the time of AlexanderI there was a corresponding article on these gifts.
Count Sollogub recalled how, as a child, he was waiting for his grandmother from these balls. As a huge carriage drove up to the entrance, a grandmother, tired from the ball, got out of it. Ahead of her, a servant was climbing the stairs, carrying two huge dishes filled with marzipans, sugar crackers, gingerbread, cakes, sweets. And all because after the ball, grandmother, without hesitation, with the help of her neighbors, filled these dishes with common table and drove home. Shakos, pockets, handbags - everything was full of these goodies. And then everyone in the manor house - from kids to the cook - got sweets.
Mass production of sweets used sugar syrup with the addition of chocolate, eggs, milk, fruits. In Europe, they appeared earlier. In 1659, the French confectioner David Shelley opened his factory in Paris and began to make products that are very similar to modern candies.
Another person who contributed to the candy industry was… Thomas Edison. A talented engineer, it seems, did not ignore any of the many branches of science and industry. Confectioners owe him the invention of waxed paper, which is still used for candy wrappers.
Nougat, marzipan, cake and chocolate candies- only four types of sweets were produced in our country at the beginningXIX century. But since the middle of the century, lollipops have appeared. The discoverer of this era was the Landrin factory. The official version says that the factory was founded in 1848 by businessman Georg (Georges) Landrin. It was then that he opened his workshop for the production of candy caramel on the Peterhof highway. Later, the workshop began to produce chocolate and biscuits.
However, there is also an alternative history. In the book “Moscow and Muscovites”, Vladimir Gilyarovsky gives information about the origin of the word “landrin”, which was told to him by the famous Moscow baker Filippov:
“- Here, at least take sweets, which are called “Landrin” ... Who is Landrin? What is monpensier? Previously, our Frenchmen learned how to make this montpensier, they only sold them in pieces of paper wrapped in all pastry shops ... And here there is Landrin ... The same word seems to be overseas, which is necessary for trade, but it turned out very simply.
The craftsman Fedya worked at the confectionery of Grigory Efimovich Eliseev. Every morning he used to bring him a tray of montpensier - he made it in a special way - a half white and red, mottled, except for him no one knew how to do this, and in pieces of paper. After the name day, or something, with a hangover, he jumped up to carry the goods to Eliseev.
He sees that the covered tray is ready. Grabbed and runs, so as not to be late. Brings. Eliseev untied the tray and shouted at him:
- What did you bring? What?..
Fedya saw that he had forgotten to wrap the sweets in paper, grabbed the tray and ran. Tired, sat down on a pedestal near the women's gymnasium ... Gymnasium girls run, one, the other -
- How much candy?
He does not understand-
- Will you take two kopecks? Give me five.
One kopeck vanishes... Behind it is another... He takes the money and realizes that it is profitable. Then a lot of them ran out, bought up the tray and say:
- You come to the yard tomorrow, by 12 o'clock, to change ... What is your name?
- Fedor, by the name of Landrin-
I calculated the profits - it is more profitable than selling to Eliseev, and gold pieces of paper in profits. The next day he brought it back to the gymnasium.
Landrin has arrived!
He began to sell at first peddling, then in places, and there he opened a factory. These sweets began to be called "landrin" - the word seemed French ... landrin yes landrin! And he himself is a Novgorod peasant and received his last name from the Landra River, on which his village stands.
The history of mankind's love for sweets began about three millennia ago. The first confectionery appeared in ancient Egypt. Prototypes of modern sweets were made from boiled honey with the addition of dates. It was customary to throw sweets into the crowd during the solemn departures of the pharaohs.
The recipes of the first sweets were not very diverse; residents ate similar confectionery. Ancient Greece and countries of the Middle East. At that time, people did not know how to produce sugar, the basis of all sweets is honey with the addition of dried apricots, nuts, sesame, poppy and spices.
The first sweets appeared in Europe
At the dawn of our era, brown sugar made from cane was imported to Europe from India. Further sweet product was supplanted by a cheaper American counterpart, which led to the rapid development of production confectionery in the countries of the Old World.Sweets in a form more familiar to us appeared in Italy in the 16th century. The confectioners of this European country melted lump sugar on fire, mixed the resulting mass with fruit and berry syrups and poured into various forms. The forerunners of modern caramel in medieval Italy were sold only in, as it was believed that sweets had healing properties. It is interesting that initially only adults could buy a tasty medicine.
The first chocolates appeared in ... Europe!
First chocolate dessert, which is a mixture of grated nuts, candied honey, cocoa lumps, filled with melted sugar, was made by the Duke of Plessy ─ Praline. This is in 1671 in Belgium, where the nobleman served as the French ambassador. Before the advent of real chocolates, there were still 186 years.Belgian pharmacist John Neuhaus in 1857 worked on the invention of cough. Quite by chance, he succeeded in the product that is today "chocolate candies". Since 1912, the son of a pharmacist introduced them to mass sale. The real excitement began after the pharmacist's wife came up with the idea of wrapping sweets in golden wrappers.
The candy owes its name to the same pharmacists. latin
The gastronomic tradition of Italy is an endless journey. And this list is no exception. Recipes for sweets were born for various reasons. For example, cookies were invented for sailors who went on a voyage and took long-term storage products with them. More elaborate treats were often created to celebrate important historical events or for holidays.
The culture of not mixing tastes and serving sweets, called Dolci in Italy, at the very end of the meal, appeared among the inhabitants of the country relatively recently - in the 30s of the 18th century. Prior to this, desserts were not only used to open lunches, but even had a snack between meals. different dishes. Moreover, sugar was sprinkled all the way down to meat and fish in order to at least slightly muffle their salinity (salt served as the only preservative).
Fortunately, today Italian cuisine is a model of gastronomy for the whole world. And desserts, once born in the republic, have already become a traditional delicacy in many countries.
Frozen Treats
Nowadays, frozen treats are popular not only in the summer but also in the winter months. And, if we have such a phrase, rather, the only association is ice cream, then Italians have a whole series of different desserts.
(Affogato) - dessert, which is a scoop of ice cream in hot espresso. Its name literally translates as "drowned". Affogato is very popular in the cold season, as an alternative. It is decorated chocolate chips, berries, whipped cream, fruits, cookies. There are versions of "drowned" in yogurt and in alcoholic beverages.
(Granita) - a delicacy of fragrant ice with sugar. It differs from fruit in a coarser crystalline structure. The main components of granite are water, sugar and flavorings. The share of sugar in dessert is 20-25%. Granite is flavored with natural ingredients (fruits, nuts, chocolate, berries). The classic version has a lemon flavor. Traditionally, the delicacy is served in transparent glasses, accompanied by fresh pastries. Granita with a bun (granita câ brioscia) is a typical breakfast of the inhabitants (Sicilia).
Gelato is an Italian classic ice cream. For creamy varieties, the basis is milk with cream, for sorbets - water. Sugar is an integral part of any dessert. In gelato, it not only adds flavor, it also lowers the freezing point and increases the viscosity. Only natural ingredients (chocolate, fruits, berries, etc.) act as flavorings in ice cream. If there is no classic gelato in the composition egg yolks, then stabilizers and emulsifiers are used, but in scanty quantities. Before the final freezing, the mass is whipped with air, the content of which in the product ranges from 35 (for varieties of artigianale) to 70-100% (for industrial versions). You can enjoy real Italian gelato by visiting a special institution - gelateria.
(Semifreddo) - cold italian dessert, whose name translates as "half-frozen". Unlike gelato, it contains both yolk and egg white. Thus, the treat can be considered a mixture of ice cream and meringue. Semifreddo contains about 50% air, and therefore it is sensitive to temperature changes and quickly loses volume in heat. The classic option for serving dessert is on a layer of biscuit or in a skullcap made from it.
Spumoni is a layered ice cream with candied fruits and nuts. Each layer has its own flavor. Often these are layers with fruit, nut and vanilla flavors. Spumoni is especially popular in the USA, Canada and Argentina.
Candies
The candy category includes various sugar products, including pralines and candied nuts. Of course, in Italy there is a huge range of sweets, but in this section we will list only the most popular ones.
Gianduiotti (Gianduiotti) - chocolates in the shape of an inverted boat, consisting of cocoa, milk, sugar and Piedmontese hazelnuts. Chocolate "Gianduiotti" is known for its high quality and is included in the list of traditional food products in Italy. On sale you can find both a whole bar and individually wrapped chocolates. They are recommended to be consumed with sparkling rose or dessert wine, chilled to 9 degrees.
Confetto is a traditional candy for family celebrations. Most often it is almonds, covered with a sugar shell. There are options with hazelnuts, pistachios and chocolate. In Italy, confetti of various colors is taken for different celebrations. For example, for a wedding or first communion - white, for graduation - red, on the occasion of the birth of a child - pink and blue, for mourning events - black. (Abruzzo) and (Campania) produce a large proportion of Italian confetti.
Liquirizia - sweets flavored with licorice root extract. The shape is in the form of tubes, snowflakes, spirals, etc. In addition to taste, such a delicacy is good for health. Thanks to licorice, it soothes a sore throat, reduces cough, and helps in the treatment of ulcers.
Cioccolatini is the common name for Italian chocolates. Baci or "Kisses" are the most popular in the republic. This is a mixture of crushed hazelnuts and chocolate. Boeri is another favorite candy among Italians. They are "drunk" cherries (traditionally in grappa) inside delicious dark chocolate.
The inhabitants of Italy skillfully use their culinary arts to create chocolates. different forms, colors and sizes.
sweet pastries
Sweet pastries seduced, seduces and, for sure, will seduce people from young to old. Even those who carefully monitor their health or adhere to a diet admire this culinary miracle with bated breath. Italian pastry ranges from various kinds liver to donuts, cakes and pies.
Amaretti is a small almond biscuit traditional in Saronno. Its composition includes sugar, flour and eggs. Almonds in the recipe are now often replaced. According to legend, at the beginning of the 18th century, the authors of amaretti were a guy and a girl who met the cardinal who arrived in Saronno original delicacy. The priest liked the cookies so much that he blessed the young people for a long and happy marriage. To this day, the best amaretti is produced by a descendant of this family.
Baba (Baba) - sweet pastries from yeast dough, typical for pastry shops (Napoli). Its diameter can vary from 5-7 to 35-40 cm. The shape of the woman resembles our cupcakes. After baking, it is kept for about a day, so that part of the moisture is gone, and then lowered into containers with sugar syrup, rum or other alcoholic beverages. Some masters cover pastries with icing Yu. There are options for baba with filling (cream, chocolate, etc.)
(Biscotti) - dry crumbly biscuits, born in the city of Prato (Prato). In Italy, it is also called cantuccini or cantucci (cantuccini, cantucci). It is crispy and has an oblong shape. For flavor, fruits or nuts are added to it (traditionally, whole almonds). The first time the product is baked in large loaves, which are then cut into slices and re-baked for greater dryness. Hence the name biscotti - "twice cooked". Italians love to dip cookies in wine to soften and flavor at the same time.
Brutti ma Buoni is a traditional Tuscan biscuit whose name translates as "terrible but good". It contains almonds, hazelnuts, pine nuts, oranges and other fruits. Coarsely chopped nuts are mixed with powdered sugar or honey and beaten egg whites. The cookies are then baked in the oven and eaten completely cooled. Their unique nutty taste more than covers the unpresentable appearance.
Zeppole - a typical pastry Italian cuisine, which is a ball fried dough with a diameter of about 10 cm. The product is similar to american donuts. The dough can be light, airy, but there are versions with a denser texture. Zeppole is sprinkled with powdered sugar, filled with honey. Unsweetened varieties of donuts are stuffed with anchovies.
Cavallucci is a traditional Christmas pastry of Tuscan origin. The name of the delicacy literally translates as “little horses”. It consists of anise, almonds, candied fruits, coriander and flour, water and sugar (or honey).
Italians eat Cavalucci fortified wine, after soaking them in a drink.
Canestrelli (Canestrelli) - cookies typical of many regions of Italy, especially common in (Piemonte) and in (Liguria). There are many versions of canestrelli, but the traditional one is a chamomile-shaped cookie with a hole in the center. The main ingredients are flour, eggs, butter and sugar. The product is very fragile and delicate, sprinkled with sugar powder on top. It is often served with sparkling or dessert wine.
Colomba pasquale or Italian "Easter Dove" is a traditional Easter cake. The composition of the dough includes flour, eggs, sugar, yeast, butter and candied fruit. Before baking, it is decorated with small crystals of refined sugar and almonds. Some manufacturers cover the "dove" with chocolate. Colombos from (Lombardia) and Sicily are included in the list of traditional food products of Italy.
(Crostata) is a pie, also known as coppi in Naples and sfogliate in Lombardy. The basis of the tart is shortbread dough filled with sweet or salty filling. Crostata with jam, ricotta, custard or served as a dessert. There are several options for decorating the cake: fully open, closed or decorated with a pastry lattice. Traditionally, the crostat has a rough, not perfectly round shape.
Krumiri (Krumiri) - Piedmontese cookies in the form of a curved stick. It is made from flour, butter, honey and eggs. There is a legend that the dessert was born in 1878 on the day of the death of King Vittorio Emanuele, so the shape of the cookie resembles his mustache.
Pandoro (Pandoro) - sweet yeast bread. Most often it is baked at Christmas and New Year. It has the shape of a truncated cone, the cut looks like an 8-pointed star. The dough is soft, golden in color and smells like vanilla. Traditionally, there is no cream or candied fruit inside the pandoro, although some modern confectioners offer versions with chocolate or custard. Dessert is served sprinkled with powdered sugar. So it resembles the snow-capped peaks of the Alps.
Panettone (Panettone) - sweet yeast bread - native (Milano). It is usually baked for Christmas. The shape is cylindrical with a dome (similar to the Russian Easter cake). Raisins, candied oranges, or lemon zest are often added to panettone for flavor. In different regions of Italy there are variants of sweet bread with mascarpone cream or with chocolate. In Milan, there is a tradition of not finishing panettone at Christmas, in order to eat a stale piece on an empty stomach on February 3 (St. Basil's Day). It is believed to prevent sore throats and colds.
Pastiera is a sweet Neapolitan pie typical of the Easter period. Shortbread dough is taken as the basis, the base for the filling is ricotta with eggs. The smell and taste of baking varies depending on spices and flavorings. The classic version uses cinnamon, candied fruits, orange zest and flower water. Modern versions are complemented with chocolate and custard.
Pizzella - waffle cookies originally from Abruzzo. B is known as ferratella. It can be tough and crunchy or soft depending on the ingredients and cooking method.. It is traditionally flavored with anise, vanilla or lemon zest. Pizzelli are baked using a textured mold to imprint the characteristic snowflake pattern. Usually sweet sandwiches are made from it, lubricated nut butter, or wrapped with ricotta cannolo filling.
Ricciarelli is a typical biscuit from (Siena) similar to French macaroons. It contains almonds, sugar and egg white. Often made in the form of rhombuses. Ready cookies are covered with chocolate or sprinkled with powdered sugar. In 2010, Ricciarelli di Siena was awarded. Richarelli is served with white wine.
St. Joseph's cream puffs (Bigné di San Giuseppe) are light, fluffy cakes from (Roma) that are baked a few weeks before St. Joseph's Day (March 19). They are usually deep fried, filled with custard and sprinkled with powdered sugar. The savory dough contrasts beautifully with the creamy filling.
Sfogliatella is a crispy cone-shaped pastry with an unusual layered look. To obtain a characteristic structure, the dough is rolled out as thinly as possible, greased and twisted into a roller. Then it is cut into discs about 2 cm thick, from which cones are formed. Typically, the buns are orange flavored and filled with ricotta. Whipped cream, chocolate cream, candied fruit, jam are also used as fillings.
Cenci - fried pastries, which is traditionally prepared during the carnival. R The recipe is very simple, it does not use any nuts or chocolate. In some regions, the dough is flavored with lemon or orange zest. Ready chenchi are lightly sprinkled with powdered sugar.
In our country, a similar type of baking is called "brushwood".
Cakes
Cakes are an essential attribute of any celebration. There may be no fruit, meat or fish dishes, but a beautiful and alluring dessert will definitely become the king of the table. Italian cakes today represent the pinnacle of confectionery taste.
Genovese (Génoise) is a biscuit cake named after the city (Genova). The dessert is known for its dry texture, but sometimes biscuit cakes are sprinkled with liquor or sugar syrup.. Butter cream- the most common option for impregnation and decoration. Jelly, fruits, chocolate are also used as fillings. There are versions of the cake with chocolate sponge cakes.
Caprese
Cake Caprese (Caprese) - chocolate cake with nuts, named after (Capri). The classic version of the composition includes: butter, sugar, eggs, almond flour and chocolate. After baking, the cake has a thin, crispy crust but a moist, soft center. Sometimes liquor or some other type of alcohol is added to its composition.
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cassata
(Cassata Siciliana) - a cake originally from Sicily. It consists of layers of round biscuit moistened with fruit juice or liqueur, combined with ricotta, fruit and marzipan. Traditionally, the dessert is covered with icing and decorated with candied fruits. In Italy, there are an infinite number of variants of cassata, including some not quite ordinary ones. For example, in Messina, the ricotta filling was replaced with gelato ice cream. The Messinian cake is not as sweet as the variant from (Palermo).
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(Tiramisù) is one of the most famous Italian desserts and, in combination, a no-bake cake. Make it by alternating layers of savoiardi cookies ( Lady fingers), soaked in coffee, and cream (mascarpone with sugar and eggs). The classic version of the delicacy has a round shape and is sprinkled with cocoa powder. Modern confectioners use wine, liquor, rum and cocoa as an impregnation for cookies. Dessert can be decorated with fruits and berries.
Zuccotto is a typical Florentine culinary cake. It is prepared in the shape of a dome. It is a "cap" of biscuit dough filled with stuffing.. As the latter, ricotta or whipped cream is used in combination with berries, candied fruits, chocolate chips. Zuccotto is served well chilled.
Fancy Desserts
In this section, we decided to highlight those desserts that are difficult to attribute to any particular group. Some of them cannot be put in the rows of either pastries or cakes. And we, with our gastronomic habits, would supplement some Italian delicacies, for example, with some kind of bun. But for the inhabitants of the republic, these are separate independent sweet dishes.
Budino (Budino) - a delicate dessert, an Italian version of pudding. It is prepared from milk, sugar, natural flavors (fruit, chocolate, nuts, liquor, vanilla) and thickeners (flour, starch, gelatin, semolina). Most often it has the shape of a truncated cone. Boudino is served at the end of the meal, garnished with cookies, whipped cream, fresh fruit or berries.
Cannolo is a Sicilian delicacy included in the list of traditional Italian foods. Canollo is a fried dough tube filled with ricotta with candied fruits, nuts or chocolate drops and sprinkled with powdered sugar. The filling is introduced just before serving to avoid loss of crunchiness. Although some confectioners cover the inside of the tube with chocolate, preventing trouble. Initially, the dessert was prepared the last week before Lent, but due to the great demand over time, it began to be baked all year round.
Marron glace - a confection made from chestnuts covered with sugar icing. Suitable fruits soaked in water for about 9 days. Next, peeled chestnuts are boiled in sugar syrup, dried and baked in the oven to obtain a sugar crust. Maron glace is eaten on its own, and is also used in the recipes of some desserts (gelato, cakes, sweet sauces).
Nutella is a chocolate hazelnut spread from Piedmont. It was born as an alternative to chocolate after the imposition of high taxes on cocoa beans. Nutella contains sugar, Palm oil, hazelnuts, cocoa, milk powder, lecithin and vanillin. They eat pasta spread on a bun, or use it in recipes for other desserts.
Nociata is a dessert typical of the regions (Umbria) and Lazio. It is based on walnuts. They are crushed and mixed with honey and beaten egg whites. The finished mass is leveled on a plane and cut into small bars. Nochiata is traditionally made at Christmas.
(Panna Cotta) is a dessert whose name literally means "boiled cream". It is made from cream, sugar and gelatin. The classic version is flavored with vanilla. Modern confectioners complement the traditional recipe with rum, coffee, cocoa. Panna cotta is served with berry, caramel or chocolate sauce. It can be garnished with fruit or drizzled with liquor.
(Panforte) - Tuscan fruit and nut dessert. The recipe for its preparation is simple: sugar or honey is mixed with fruits, nuts, spices, flour and water. After baking, it is sprinkled with powdered sugar. Panforte is translated as "strong bread". He received this name due to his spicy aroma (his original name- Panpepato (Panpepato, which means "peppered bread"). In appearance, the dessert resembles a gingerbread or gingerbread. In 2013, Panforte di Siena acquired the IGP category.
It is usually served with coffee or dessert wine after a meal, but some Italians prefer to have the treat for breakfast.
Easter lamb (Agnello pasquale) is a dessert typical of the city of Favara. It is made from almond and pistachio pastes (ground nuts with sugar and water), flavored with lemon zest and vanilla. Prepare a delicacy in the form of a lamb(as a symbol that Jesus is the lamb of God) and decorated with "curls" of sugar fudge.
Pignolata is a dessert common in the cities of Messina and (Reggio di Calabria). The delicacy looks like a cluster of cones of different sizes, covered with glaze. These are small pieces of fried dough, one half of which is poured with chocolate, and the other with lemon syrup. The dessert is served chilled. In southern Italy, there is a delicacy pignolata al miele - balls of dough, sprinkled with honey and sprinkled with chopped almonds.
(Zabaglione) is a dessert made from egg yolks, sugar and wine. Its structure is similar to a cream or thick sauce. To give extra taste Sabayon is sprinkled with chocolate chips, lemon or orange zest. Serve the treat warm or chilled. room temperature. Decorate with biscuits or waffles.
Struffoli - Neapolitan christmas treat. E then crispy balls, deep-fried, a maximum of 1 cm in diameter. More easy option products means oven-baked dough balls. Traditionally, they are mixed with honey, cinnamon, chopped nuts and orange peel. Serve the struffoli warm.
Torrone or Turrone (Torrone) - a confection made from honey, sugar, egg whites and nuts. In Italy, almonds, hazelnuts or pistachios are usually used. There are a large number of varieties that differ from each other not only in taste, but also in hardness. Turrone can be soft and chewy or hard and slightly crunchy.. In Campania, in addition to the main components, the dessert includes (Strega).
Frutta martorana (Frutta di Martorana) is a traditional Sicilian delicacy. This is a marzipan cake decorated in the form of fruits and vegetables. Frutta martorana is included in the list of traditional food products of Italy. They are usually consumed with wine.
These are the Italian desserts. Now many are trying not to eat sweets, standing guard good health or thin waist. Remember, everything is good in moderation. A small piece of unsurpassed delicacy can not only give you energy, but also improve your mood. Absolutely impossible without sweets sweet life. Dolce vita, dear readers!
Dessert (from French dessert)- the final dish of the table, designed to get a pleasant taste sensation at the end of lunch or dinner, usually sweet delicacies (Wikipedia).
Dessert- a sweet dish, fruits, etc., served at the end of the meal. The word was borrowed at the end of the 18th century. Even in the dictionary of 1795 they wrote "desser" (from the French verb desservir - to clear the table, that is, "the last dish"). The term "dessert" replaced the Russian word "cake", which had long been colloquially used to refer to any sweet dish ("And the cake was blancmange ..." - Alexander Pushkin, "The Young Lady-Peasant Woman") (Humanitarian Dictionary, 2002).
Note that the name "sweet dish" is still not entirely correct, because dessert is not always sweet. So, in Russian cuisine, black caviar can be served as a dessert, and in French - cheese.
Meringue, otherwise - meringue (from the French baiser - "kiss") - a French dessert of whipped with sugar and baked egg whites. Tartar or cornstarch is also sometimes used (as a binder).
There are several types of meringue that are used as a top layer for other desserts (French floating island, lemon meringue pie, etc.) or as independent dish. Meringues also differ in the way they are prepared.
The so-called "Italian meringue" is cooked in boiling sugar syrup, after which it is used in various cakes or baked separately, and " swiss meringues» are first beaten over a water bath, and then they are allowed to cool, without stopping beating, and after that they are baked.
"Swiss meringues" are most often used for the Pavlova Cake dessert. The most common are "French meringues".
Blancmange - a traditional French cold dessert. It is a jelly made from almond or cow's milk, sugar and gelatin. The traditional blancmange recipe includes almond milk, rice flour or starch, sugar and spices (vanilla, nutmeg and others as desired). Modern recipes gelatin (or other jelly-forming additive) is often also included, since its use improves the appearance of the dish: the jelly becomes denser and holds its shape.
Brownie (from English - Chocolate brownie) - chocolate cake, rectangular pieces of chopped chocolate pie characteristic brown color. Traditional American cuisine. Depending on the recipe, it may have the consistency of a cake, muffin or cookie.
Wagashi - Traditional Japanese sweets. They differ from ordinary confectionery products in that they are prepared exclusively from natural ingredients: rice dough, bean dough, oilseeds, rhizomes and similar grain and vegetable products, as well as agar-agar seaweed. In addition, wagashi contains nuts, chestnuts and dried fruits. Some species contain green tea, herbs, natural flower nectar. For the Japanese, as you know, not only the taste is important, but also the appearance of any product, including sweets.
Wagashi have a less sweet taste than the sweets familiar to Europeans. They may even seem quite savory to people who are not used to them.
There are many varieties of wagashi: mochi, ekan, manju, uiro and others.
Whipped cream (otherwise - chantilly cream or chantilly cream (from French - Crème chantilly) - a dessert made from sweetened whipped cream, sometimes with the addition of vanilla. It is believed that this dessert was invented by Francois Vatel, head waiter of the Chantilly castle in the 17th century.
Used in the preparation of pastries, cakes and other desserts. Often served with ice cream and used to make ice cream desserts.
Grillage (from French - grillage, "roasting") - a French dessert made from roasted nuts with sugar. It comes from the oriental coarse halva. Also called nut candies produced at several confectionery factories in the USSR and Russia.
Confectioners divide roasting into two types: soft includes boiled fruits and crushed nuts. Hard is crushed nuts filled with melted sugar. There are also fruit roasted sweets, where fruit syrup acts as a binder.
Ekan is a national Japanese delicacy. It is a thick jelly-like marshmallow, the main components of which are a paste of red (sometimes white) beans, agar-agar and sugar. May have the most different taste and color. Usually sold in tiles.
Calissons - (from French - Calisson) - a French dessert, a traditional Provencal sweet, which is made at a special factory in the city of Aix-en-Provence. The composition includes almonds, candied fruit and a layer of sugar icing. It tastes like marzipan. The shape is similar to delicate petals, the lower layer of which consists of unleavened dough, the second is filled with almonds or melons. The dessert is topped with icing sugar.
The name "calisson" has acquired many legends, but the most romantic is the one associated with the wedding of the brilliant King René, Duke of Anjou and the modest Jeanne de Laval.
It was these almond-melon sweets, served among other traditional sweets of Aix-en-Provence, that made the sad Jeanne smile. “What are these deliciously tender boat-shaped sweets called?” she asked. “Ce sont les calins! (These are kisses!) ”, exclaimed King Rene, delighted with the smile of his beloved. Now les câlins in French means embrace.
Canele (French canele) - small culinary product, a signature dessert of Aquitaine and french cuisine generally. Canele has a soft and tender dough, flavored with rum and vanilla, and covered with a hard caramelized crust on the outside. The name comes from the Gascon word canelat, which means flute. The canele is shaped like a small, grooved cylinder, about five centimeters high and in diameter. The dessert is crunchy and caramelized on the outside, but soft on the inside.
Canele is traditionally eaten as a dessert for breakfast and as an afternoon snack. However, given the growing number of variations, canele consumption is also changing. Canele is often served during liqueur wine tastings.
Traditional caneles are sold in packs of 6 or 10. Due to their strength, caneles are well tolerated during transportation.
It is not recommended to use cutlery when eating large caneles. Nevertheless, this is a good remedy for not getting caramel on your fingers.
Catalan cream (from Catalan - La Creme), or St. Joseph's cream - Dessert, a traditional dish of Catalan cuisine. Similar to French Creme brulee, but it is prepared not with cream, but with milk.
The main components are milk, egg (usually only the yolk), sugar. Sometimes spices, cinnamon, vanilla, zest are also added. As a rule, after cooking, the cold cream is covered with sugar and subjected to high temperature, so that the top layer of sugar turns into a crisp. Some recipes differ from the classic and involve the addition of starch or flour.
It has its second name because it is a traditional dish on the day of Joseph the Betrothed, celebrated on March 19.
Clafoutis (French clafoutis) - a French dessert from Limoges, combining the features of a casserole and a pie. Fruit in a sweet egg batter similar to pancake, baked in casserole or quiche pans. In a greased baking dish, fruits are first placed, and then they are poured with dough.
Although the classic version of clafoutis is made from cherries with pits, cherries are more often put without pits for ease of consumption or even replaced with other berries. There are also apple, pear, apricot, plum clafoutis (fruit in this case should be cut into pieces the size of a cherry).
Creme brulee - it's custard butter cream, similar in texture to pudding and covered with a crispy caramel crust. The name creme brulee is translated as “burnt cream”, because in the classic recipe, after the preparation of the cream, sugar is set on fire on its surface, thus caramelizing the top baked layer.
Creme brulee is considered a French dessert, but there are several versions of its creation. So, according to one of them, the first creme brulee was prepared by the British within the walls of the Holy Trinity College of Cambridge University in the 17th century.
In France, they are convinced that creme brulee was invented by Francois Messialo, who was in charge of the kitchen of the Duke of Orleans. In this statement, the French have a weighty argument: the royal chef mentions dessert in his book, published in 1691. However, the published recipe for some reason strongly resembles a Catalan cream. Knowing this, the Spaniards say that Messialo brought the recipe from a trip to Catalonia, where he most likely tried a wonderful dessert.
A Spanish legend says that in the 16th century a bishop visited a Catalan monastery, and the nuns did not have a monastery flan to treat a high dignitary. However, not at a loss, they hastily prepared a vanilla dessert, and to hide their sluggishness, they covered it with sugar crust. When the clergyman was presented with dessert straight from the fire, he burned himself and exclaimed: “Crema!”, which means “burns” in Catalan. So this name was assigned to the newly invented dessert, which later became known as catalan cream. Today in Spain it is traditionally served with festive table on Saint Joseph's day.
Manju - national Japanese delicacy wagashi. Most often, manju is a pie made from wheat, buckwheat or rice flour stuffed with anko (angular beans boiled with sugar or honey). Baked in shape. There are several varieties: some are round balls with a lot of filling, others are in the form of small cakes with a layer of sweet grain beans.
Mochi a Japanese flatbread made from a special variety of glutinous rice pounded into a paste mochigome and rolled into shape. The traditional process for making these flatbreads is called mochitsuki. The greatest demand for mochi occurs on the eve of the New Year. Mochi is also known in Hawaii, Korea, China, Cambodia and Thailand. Doesn't have a distinct flavor or color. With various additives coconut milk, mirin, green tea) you can change the taste, natural dyes - color.
Pavlova (from English - pavlova) - meringue cake with fresh fruit, especially popular in New Zealand and Australia. It is made from meringue, whipped cream, the top layer is from berries or pieces of tropical fruits (in New Zealand and Australia they prefer strawberries combined with passion fruit pulp, in the UK - raspberries). You can bake "Pavlova" in the form of a cake, as well as in portions, decorating each portion separately.
Named after the ballerina Anna Matveevna Pavlova, who toured Australia and New Zealand in 1926. In those years, many brands carried the name of the famous dancer: chocolates, clothes, perfumes.
The exact time and place of the invention of the dessert has not been established and is the subject of a protracted dispute between New Zealanders and Australians.
Panna cotta (from Italian - "boiled cream") - a popular Italian dessert. The basis of the dessert is cream, milk, sugar, while high-fat products and freshness are required. After heating the ingredients and bringing the mass to a boil, the dessert is poured into molds and placed in the refrigerator for 12 hours. Depending on the density of the finished product, it is laid out either on a plate or served in a bowl.
Initially, panna cotta was prepared as follows: the cream was heated together with fish bones and fruits, berries were added and cooled. Instead of fish bones, gelatin is now used.
Pancakes
, or American pancakes, is one of the most common meals in the United States and Canada. Small round fluffy pancakes, richly poured with syrup, are part of almost any breakfast. In translation, it simply means - a cake in a pan (pun-frying pan, cake-cake).
Few people know the history of the first pancakes, only the fact that the first pancakes in America appeared thanks to migrants from Scotland has come down to us.
Today, the American IHOP-Restaurant, the well-known McDonalds and many other bistros, cafes and catering establishments necessarily have pancakes with a variety of additives on their menu: berries (blueberries, blueberries, raspberries, strawberries, etc.), fruits (bananas, apples , pears), chocolate, various cereals, honey, etc. Additives can be kneaded into the dough or served with ready-made cupcakes.
Pancakes are baked in a small skillet.
Baklava (or baklava) - a popular confectionery product made from puff pastry with nuts in syrup, widespread in the cuisines of eastern peoples. A dessert made from paper-thick sheets of dough that are smeared with oil and laid out in layers in a rectangular baking dish or rolled into cylinders.
The first mention of sweetness dates back to the 15th century: “The tradition of cooking thin dough for baklava came from the Assyrians. In the cookbook of the Museum of the Ottoman Sultans in the Topkapı Palace, there is a record from the time of Sultan Fatih, according to which the first “baklava” was cooked in the palace in August 1453. They say that the Sultan liked the invention of the cook so much that he ordered to perpetuate his recipe. Since then, baklava has been prepared at every holiday.”
Very popular in Turkey, Armenia and Azerbaijan, it is also in demand in Iran, Tajikistan, Turkmenistan and Uzbekistan, where baklava is traditionally served during the Novruz spring holiday.
Baklava is made from many sheets of dough with a thickness of not more than 1 mm. The main ingredients are flour, honey, walnut and butter. The principle of preparation is quite simple: dough sheets are smeared with oil and stacked on top of each other, with each layer of sheets sprinkled with nut-spicy filling. Calorie dessert.
Pelamushi - (Georgian ფელამუში) - Georgian cuisine dish, thick jelly from grape juice and cornmeal. Pelamushi is usually served with peeled nuts or gozinaki.
Pelamushi is a traditional sweet dish. Prepared in the cold season, as well as a must for weddings and large feasts. Each region of Georgia has its own pelamushi, but with different names. Classic pelamushi is made from red grape juice.
Baba (Babu au rhum) - a sweet yeast dough pastry with a characteristic shape (tall and loose), often topped with raisins and vanilla. The top of the baba is sprinkled with powdered sugar or covered chocolate icing. The German version of the woman is called gugelhupf (kugelhopf).
The father of the "woman" is the Polish king Stanislav Leshchinsky (1677-1766), the great-grandfather of the French kings Louis the Sixteenth and Louis the Eighteenth. According to legend, the kugelhopf pie, popular at the time, seemed too dry to the king, and it occurred to him to dip it in wine. The king liked the resulting version so much that he decided to call it new dessert in honor of his favorite literary hero, Ali Baba. After that, rum was used instead of wine.
Savoyardi (from Italian - savoiardi - "Savoy", also "lady's fingers") - biscuit cookies of an elongated flat shape, topped with grains of sugar. Savoiardi easily absorb liquid and become very soft from this. Savoyardi is an essential ingredient in many French desserts in particular, these cookies are used in the preparation of ice cream cakes, Russian charlotte and tiramisu.
Savoiardi were invented at the court of the Dukes of Savoy at the end of the 15th century on the occasion of the visit of the King of France and soon received the status of "official" Savoy cookies.
Tiramisu - Italian multi-layered dessert, which includes the following ingredients: mascarpone, coffee (usually espresso), chicken eggs, sugar and savoiardi biscuits. As a rule, the dessert is powdered with cocoa powder. A variation with the addition of walnuts is possible.
Tiramisu is one of the most popular desserts in the world. There are adaptations of the recipe, according to which cocoa powder is replaced with grated chocolate, savoiardi with biscuit, coffee impregnation with fruit or alcohol (usually Marsala or Madeira), and in some variations, tiramisu can resemble pudding or cake.
It is believed that the name "tiramisu" comes from the Italian phrase tirare mi su - "lift me up". Like it or not, but tiramisu really lifts up and elevates to bliss. Siena (Tuscany), Treviso (Veneto) and Turin (Piedmont) dispute the right to be called the birthplace of tiramisu. Sienese legend says that in the 17th century, Tuscan pastry chefs invented and dedicated a dessert to the Grand Duke of Tuscany, Cosimo de Medici, which they called Zuppa di Duca - "Count's Soup". And that, allegedly, this particular dessert is the great-grandfather of tiramisu. But, as cuisine historians hint to us, from this dessert in tiramisu, only the idea of \u200b\u200bsoaking a biscuit remains. Which is also a lot, because impregnation is one of the foundations of this Italian dessert.
Uiro (Uiro) Also known as Uiro-mochi. It's a variety wagashi- a traditional Japanese gourmet sweet made from rice flour and bean-based sugar. rice flour, sugar and water are mixed until a paste is obtained, and then the water is evaporated. Uiros are light and sweet, and their gooey texture is reminiscent of rice cakes. mochi.
bread soup - a dish of northern European cuisine. Bread soup is present in the national Danish, Latvian, Swedish, Finnish cuisine.
Crackers are soaked in boiled hot water, sugar and honey are added to them. When the base is ready, it is heated and fruit slices boiled in liquid sugar syrup and whipped cream sweetened with powdered sugar are added. The soup is served cold.
Cheesecake (from English cheese - cheese, cake - cake) - a dish of European and American cuisine, which is a cheese-containing dessert from cottage cheese casserole to soufflé cake. The first cheesecakes appeared in Ancient Greece.
Cheesecakes are made with Philadelphia cheese. Sugar, eggs, cream and fruits are also used. A mixture of these ingredients is placed on a base of cookies or sweet crackers. Seasonings (vanilla, chocolate) and fruit decorations, such as strawberries, are often added.
In the UK, cheesecake is a non-baked cold dessert that usually consists of a base layer of crushed biscuits mixed with butter and pressed into a thick pancake, and a layer of filling - a mixture of milk, sugar, cheese, cream, sometimes gelatin.
Churchkhela (from Georgian ჩურჩხელა) - Georgian national delicacy. Distributed under other names in Azerbaijan, Armenia and Cyprus. Prepared from strung nuts in a thickened flour grape juice or pelamushi. Differs in high nutritional properties.
To prepare churchkhela, broken walnuts are put on a thick thread. Thread with walnuts it is lowered into the cooked pelamushi, then it is put on a stick and cools down - this is how churchkhela is obtained.
Charlotte (from French - Charlotte) - sweet apple pie baked in dough. Classic charlotte is a German sweet dish made from white bread, custard, fruit and liquor.
Idea classic charlotte was borrowed from the British: charlotte is a type of pudding that is usually served warm. The bottom of the form is spread with bread soaked in butter or egg mixture. A layer of ready-made apples (boiled with sugar or pureed) is laid on top of the bread and covered with a layer of soaked bread. You can make multiple layers. Charlotte is then baked in the oven and served warm with ice cream, whipped cream or sweet sauces.
Russian charlotte was invented in London at the beginning of the 19th century by the French chef Marie Antoine Karem, who was in the service of Alexander the Great. Initially, the dish was called charlotte à la parisienne (“Parisian charlotte”), later the dessert became famous all over the world under the name charlotte russe (“Russian charlotte”). To make Russian charlotte, the form is laid out with savoiardi cookies or a ready-made biscuit and filled with Bavarian cream and whipped cream. Then the dessert should be cooled until hardened.
Strudel (from German - Strudel - "whirlwind, funnel, whirlpool") - an Austrian flour dish in the form of a roll of rolled sheet dough with a filling. Dessert strudel is made from an exhaust dough stuffed with fruits (apple), berries (strawberries, cherries, lingonberries, raspberries, raisins, etc.), cottage cheese (with vanilla), strudel with poppy seeds and cinnamon or other ingredients. Top sweet strudel smeared with melted butter and sprinkled with powdered sugar.
Strudel is usually served hot with vanilla ice cream or whipped cream and chocolate syrup. Strudel goes well with light coffee (like latte) and tea.
