1.
Cocktail glass
–
A cocktail glass is a stemmed glass with an inverted cone bowl. It is mainly used to serve cocktails and its form derives from the fact that all cocktails are traditionally served chilled and contain an aromatic element. A standard cocktail glass contains 13 centilitres, oversized cocktail glasses, ranging in capacity from 18 cl to large glasses of 35 cl or more are available
Cocktail glass
–
An empty cocktail glass.
2.
Whipped cream
–
Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla, whipped cream is often called Chantilly cream or crème Chantilly. Whipped cream is an aerated colloid produced when air is incorporated into cream containing at least 35% fat, during whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream, if, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Lower-fat cream does not whip well, while higher-fat cream produces a stable foam. Cream is usually whipped with a whisk, an electric or hand mixer, results are best when the equipment and ingredients are cold. Whipped cream is flavored with sugar, vanilla, coffee, chocolate, orange. Many 19th-century recipes recommend adding gum tragacanth to stabilize whipped cream, various other substances, including gelatin and diphosphate, are used in commercial stabilizers. Whipped cream may also be made in a siphon, typically using nitrous oxide as the gas, as carbon dioxide tends to give a sour taste. The siphon may have replaceable cartridges or be sold as a retail package. The gas dissolves in the butterfat under pressure, and when the pressure is released, produces bubbles, whipped cream, often sweetened and aromatised, was popular in the 16th century, with recipes in the writings of Cristoforo di Messisbugo, Bartolomeo Scappi, and Lancelot de Casteau. A1545 English recipe, A Dyschefull of Snow, includes whipped egg whites as well, by the end of the 19th century, centrifuge-separated, high-fat cream made it much faster and easier to make whipped cream. The French name crème fouettée whipped cream is attested in 1629, the name snow cream continued to be used in the 17th century. Modern mousses, including mousse au chocolat, are a continuation of this tradition, cream whipped in a whipping siphon with nitrous oxide was invented in the 1930s by both Charles Getz, working with G. Frederick Smith, and Marshall Reinecke. Both filed patents, which were later litigated, the Getz patents were originally deemed invalid, but were upheld on appeal. Crème Chantilly is another name for whipped cream, the difference between whipped cream and crème Chantilly is not systematic. Some authors distinguish between the two, with crème Chantilly being sweetened, and whipped cream not, however, most authors treat the two as synonyms, with both being sweetened, neither being sweetened, or treating sweetening as optional. Many authors use one of the two names, so it is not clear if they distinguish the two
Whipped cream
–
A cup of
hot chocolate topped with whipped cream from a pressurized can
Whipped cream
–
A slice of
pumpkin pie topped with a whipped cream rose
Whipped cream
–
Crème Chantilly
3.
Milk
–
Milk is a pale liquid produced by the mammary glands of mammals. It is the source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mothers antibodies to its young and it contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy, Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the worlds largest producer of milk, and is the leading exporter of skimmed milk powder, the ever increasing rise in domestic demand for dairy products and a large demand-supply gap could lead to India being a net importer of dairy products in the future. The United States, India, China and Brazil are the worlds largest exporters of milk and milk products, China and Russia were the worlds largest importers of milk and milk products until 2016 when both countries became self-sufficient, contributing to a worldwide glut of milk. Throughout the world, there are more than six billion consumers of milk and milk products, over 750 million people live in dairy farming households. The term milk comes from Old English meoluc, milc, from Proto-Germanic *meluks milk, there are two distinct types of milk consumption, a natural source of nutrition for all infant mammals and a food product for humans of all ages that is derived from other animals. In almost all mammals, milk is fed to infants through breastfeeding, the early milk from mammals is called colostrum. Colostrum contains antibodies that provide protection to the baby as well as nutrients. The makeup of the colostrum and the period of secretion varies from species to species, for humans, the World Health Organization recommends exclusive breastfeeding for six months and breastfeeding in addition to other food for at least two years. In some cultures it is common to breastfeed children for three to five years, and the period may be longer, fresh goats milk is sometimes substituted for breast milk. This introduces the risk of the child developing electrolyte imbalances, metabolic acidosis, megaloblastic anemia, in many cultures of the world, especially the West, humans continue to consume milk beyond infancy, using the milk of other animals as a food product. Initially, the ability to digest milk was limited to children as adults did not produce lactase, Milk was therefore converted to curd, cheese and other products to reduce the levels of lactose. Thousands of years ago, a chance mutation spread in human populations in Europe that enabled the production of lactase in adulthood and this allowed milk to be used as a new source of nutrition which could sustain populations when other food sources failed. Milk is processed into a variety of products such as cream, butter, yogurt, kefir, ice cream. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, whole milk, butter and cream have high levels of saturated fat. The sugar lactose is found only in milk, forsythia flowers, the enzyme needed to digest lactose, lactase, reaches its highest levels in the small intestine after birth and then begins a slow decline unless milk is consumed regularly
Milk
–
A glass of
pasteurized cow's milk
Milk
–
A human baby feeding on its mother's milk
Milk
–
A
goat kid feeding on its mother's milk
Milk
–
Holstein cattle, the dominant breed in industrialized dairying today
4.
Cream
–
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, in the industrial production of cream, this process is accelerated by using centrifuges called separators. In many countries, cream is sold in several grades depending on the total butterfat content, Cream can be dried to a powder for shipment to distant markets. Cream has high levels of saturated fat, Cream skimmed from milk may be called sweet cream to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a fat content and tastes more salty, tangy. In many countries, cream is usually sold partially fermented, sour cream, crème fraîche, Cream has many culinary uses in sweet, bitter, salty and tangy dishes. This is also the origin of butters yellow color, Cream from goats milk, or from cows fed indoors on grain or grain-based pellets, is white. Cream is used as an ingredient in foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases. Whipped cream is served as a topping on ice cream sundaes, milkshakes, egg nog, irish cream is an alcoholic liqueur which blends cream with whiskey, and often honey, wine, or coffee. Cream is also used in Indian curries such as masala dishes, Cream is often added to coffee in the US and Canada. Both single and double cream can be used in cooking, double cream or full-fat crème fraîche are often used when cream is added to a hot sauce, to prevent any problem with it separating or splitting. Double cream can be thinned with milk to make an approximation of single cream, the French word crème denotes not only dairy cream, but also other thick liquids such as sweet and savory custards, which are normally made with milk, not cream. Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, in many jurisdictions, there are regulations for each type. In the United States, cream is sold as, Most cream products sold in the United States at retail contain the minimum permissible fat content for their product type. Half and half almost always contains only 10. 5% butterfat, not all grades are defined by all jurisdictions, and the exact fat content ranges vary. Cream must contain no less than 350 g/kg of milk fat, in Canada, light cream is very low-fat cream, usually with 5% or 6% butterfat. Specific product characteristics are generally uniform throughout Canada, but names vary by geographic and linguistic area and by manufacturer. It can be confusing, coffee cream may be 10% or 18% and half-and-half may be 3%, 5%, 6% or 10%, all depending on location
Cream
–
A milk bottle showing cream risen to the top
Cream
–
Stewed
nectarines and heavy cream
Cream
–
Meiji whipping cream
5.
Gelato
–
Gelato is an English term for ice cream made in an Italian style. Gelato is made with a base of milk, cream, and sugar and it is generally lower in fat, but higher in sugar, than other styles of ice cream. Gelato typically contains less air and more flavoring than other kinds of desserts, giving it a density. In Italy, by law, gelato must have at least 3. 5% butterfat, in the United States, there is no legal standard of definition for gelato as there is for ice cream, which must contain at least 10% butterfat. The history of gelato is rife with myths and very little evidence to substantiate them, some say it dates back to frozen desserts in Sicily, ancient Rome and Egypt made from snow and ice brought down from mountaintops and preserved below ground. Later, in 1686 the Sicilian fisherman Francesco Procopio dei Coltelli perfected the first ice cream machine, however, the popularity of gelato among larger shares of the population only increased in the 1920s–1930s in the northern Italian city of Varese, where the first gelato cart was developed. Italy is the country where the market share of artisanal gelato versus mass-produced gelato is over 55%. Today, more than 5,000 modern Italian ice cream parlors employ over 15,000 people, the mixture for gelato is typically prepared using a hot process first, where the sugars need to dissolve. White base is heated to 85 °C completing a pasteurization program, the hot process to make chocolate gelato varies, though typically it is flavored with cocoa powder. As with other ice creams, the sugar in gelato prevents it from freezing solid, american commercial gelati are typically sweetened with sucrose, dextrose, or inverted sugar, and include a stabilizer such as guar gum. Stracciatella Frozen custard, a dessert made with cream and eggs Italian ice. Semifreddo, a class of semi-frozen dessert Granita, a dessert made from sugar, water. Frozen yogurt, a dessert made with a base of yogurt rather than milk Sorbet, called sorbetto in Italian Ferrari. Gelato and Gourmet Frozen Desserts - A professional learning guide, Italian Gelato Flavors Decoded Irish Examiner article
Gelato
–
Gelato
Gelato
–
Gelato in Florence, Italy
6.
Sorbet
–
Sorbet /sɔːrˈbeɪ/ is a frozen dessert made from sweetened water with flavouring. Sorbet is often confused with ice and often taken to be the same as sherbet. In the UK and Australia, sherbet refers to a fizzy powder type of sweet, sorbets and American sherbets may also contain alcohol, which lowers the freezing temperature, resulting in softer texture. Whereas ice cream is based on products with air copiously whipped in, sorbet has neither. Sorbet is served as a non-fat or low-fat alternative to ice cream, in Italy, a similar though crunchier textured dish called granita is made. As the liquid in granita freezes it forms noticeably large-size crystals, granita is also often sharded with a fork to give an even crunchier texture when served. Agraz is a type of sorbet, usually associated with the Maghreb and it is made from almonds, verjuice, and sugar. It has an acidic flavour, because of the verjuice. Givré is the term for a sorbet served in a coconut shell or fruit peel. The word sorbet is derived from the Arabic word Sharbat, however, the root is present in such Indo-European languages as Greek and Persian for example. The English word sherbet entered English directly from the Turkish in the early 17th century. Once as popular in Turkey and parts of the Middle East such as Iran and Afghanistan as cola is today, like many Ottoman dishes, Sherbet appears in quite a few anecdotes. When an Ottoman vizer had found he had displeased his sultan, he was served a glass of sherbet by one of the Sultan’s Bostanbasi, if the sherbet was white, he would live, if it was red, he would know he was a condemned man. Suleiman the Magnificent was said to be a fan of Sherbet. One popular story concerns the sultan ordering sherbet on a hot day while inspecting the janissary quarters and he was said to have returned his glass filled with gold, starting an annual tradition where the Janissaries would return the empty cup every time, expecting gold. His wife, the famous Roxelana even has one named after her, in the Ottoman hey-day, sherbet was sold by a serbetci, who would carry a large brass flask on their back, and serve sherbet in cups from a long nozel. In the United States, Sherbet and sorbet are different products, for Americans, sherbet typically designates a fruity flavored frozen dairy product with a butterfat content between 1% and 2%. Sorbet, on the hand, is considered by Americans to be a fruity frozen product with no dairy content
Sorbet
–
Raspberry sorbet
Sorbet
–
Strawberry sorbet
Sorbet
–
A Central Asian Sherbet with nuts
7.
Frozen custard
–
Frozen custard is a cold dessert similar to ice cream, but made with eggs in addition to cream and sugar. Egg yolks have been integrated into ice creams since at least the 1690s, in their first weekend on the boardwalk, they sold 18,460 cones. A frozen custard stand at the 1933 Worlds Fair in Chicago introduced the dessert to a wider audience, following the fair, the desserts popularity spread throughout the Midwest, Milwaukee, Wisconsin, in particular, became known as the unofficial frozen custard capital of the world. Louis and Abbotts Frozen Custard in Rochester, New York, in the U. S. the Food and Drug Administration requires products marketed as frozen custard to contain at least 10 percent milkfat and 1.4 percent egg yolk solids. If it has a percentage of egg yolk solids, it is considered ice cream. True frozen custard is a very dense dessert, soft serve ice creams may have an overrun as large as 100%, meaning half of the final product is composed of air. Frozen custard, when made in a proper continuous freezer will have an overrun of 15–30% depending on the machine manufacturer. Air is not pumped into the mix, nor is it added as an ingredient, the high percentage of butterfat and egg yolk gives frozen custard a thick, creamy texture and a smoother consistency than ice cream. Frozen custard can be served at −8 °C, warmer than the −12 °C at which ice cream is served, another difference between commercially produced frozen custard and commercial ice cream is the way the custard is frozen. The mix enters a tube and, as it freezes, blades scrape the product cream off the barrel walls. The now frozen custard is discharged directly into containers from which it can be served, the speed with which the product leaves the barrel minimizes the amount of air in the product but more importantly ensures that the ice crystals formed are very small. Frozen custard is usually prepared fresh at the place of sale, rather than stored, however, generally, modern frozen custard stands provide up to three different flavors per day, vanilla, chocolate, and a unique flavor of the day. The older vintage custard stands tend to have a dozen or so standard flavors
Frozen custard
–
Chocolate flavored frozen custard
8.
Frozen food
–
Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved their grains, freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes, mechanical and cryogenic, the freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure, cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature −196 °C. Preserving food in domestic kitchens during the 20th and 21st centuries is achieved using household freezers, accepted advice to householders was to freeze food on the day of purchase. An initiative by a group in 2012 promotes advising the freezing of food as soon as possible up to the products use by date. The Food Standards Agency was reported as supporting the change, providing the food had been stored correctly up to that time. Frozen products do not require any added preservatives because microorganisms do not grow when the temperature of the food is below −9.5 °C, long-term preservation of food may call for food storage at even lower temperatures. Carboxymethylcellulose, a tasteless and odorless stabilizer, is added to frozen food because it does not adulterate the quality of the product. Natural food freezing had been in use by tribes in cold climates for centuries, by 1885 a small number of chicken and geese were being shipped from Russia to London in insulated cases using this technique. This trade in food was enabled by the introduction of Linde cold air freezing plants in three Russian depots and the London warehouse. The Shadwell warehouse stored the goods until they were shipped to markets in London, Birmingham, Liverpool. The techniques were expanded into the meat packing industry. From 1929, Clarence Birdseye introduced flash freezing to the American public, Birdseye first became interested in food freezing during fur-trapping expeditions to Labrador in 1912 and 1916, where he saw the natives use natural freezing to preserve foods. More advanced attempts include food frozen for Eleanor Roosevelt on her trip to Russia, other experiments, involving orange juice, ice cream and vegetables were conducted by the military near the end of World War II. The freezing technique itself, just like the food market, is developing to become faster, more efficient. Mechanical freezers were the first to be used in the industry and are used in the vast majority of freezing / refrigerating lines. They function by circulating a refrigerant, normally ammonia, around the system and this heat is then transferred to a condenser and dissipated into air or water
Frozen food
–
A frozen processed foods aisle at a
supermarket in Canada
Frozen food
–
Cutting frozen
tuna using a band saw in the
Tsukiji fish market in Tokyo, Japan (2002)
Frozen food
–
A frozen food warehouse at McMurdo Station, Antarctica
9.
Dessert
–
Dessert is a confectionery course that concludes a main meal. The course usually consists of foods and beverages, such as dessert wine or liqueurs. In some parts of the world, such as much of central and western Africa, the term dessert can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts, the word dessert originated from the French word desservir, meaning to clear the table. Its first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, in his A History of Dessert, Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes. Alternatives such as sweets or afters are also used in the United Kingdom and some other Commonwealth countries, including Hong Kong, sweets were fed to the gods in ancient Mesopotamia and India and other ancient civilizations. Dried fruit and honey were probably the first sweeteners used in most of the world, sugarcane was grown and refined in India before 500 BCE and was crystallized, making it easy to transport, by 500 CE. Sugar and sugarcane were traded, making available to Macedonia by 300 BCE. In South Asia, the Middle East and China, sugar has been a staple of cooking, sugarcane and sugar were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization spread its use. Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available, even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381, the earliest documentation of the term cupcake was in Seventy-five Receipts for Pastry, Cakes, and Sweetmeats in 1828 in Eliza Leslies Receipts cookbook. The Industrial Revolution in America and Europe caused desserts to be mass-produced, processed, preserved, canned, frozen foods, including desserts, became very popular starting in the 1920s when freezing emerged. These processed foods became a part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region, sweet desserts usually contain cane sugar, palm sugar, honey or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. The proportions of ingredients, along with the preparation methods, play a major part in the consistency, texture. Sugars contribute moisture and tenderness to baked goods, flour or starch components serves as a protein and gives the dessert structure. Fats contribute moisture and can enable the development of layers in pastries
Dessert
–
A
flourless chocolate cake (
torte)
Dessert
–
Apple Pie
Dessert
–
Baked
custard
Dessert
–
An assortment of desserts on a table
10.
Dairy product
–
Dairy products or milk products are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, and camels. Dairy products include items such as yogurt, cheese. A facility that produces dairy products is known as a dairy, dairy products are consumed worldwide, with the exception of much of East and Southeast Asia and also some parts of central Africa. Additionally dairy products can contribute significant amounts of cholesterol and saturated fat to the diet which can increase the risk of heart disease, and cause other serious health problems. However, it has shown that there is no connection between dairy consumption and cardiovascular disease, even though dairy tends to be higher in saturated fats. There is no excess cardiovascular risk with dietary calcium intake but calcium supplements are associated with a risk of coronary artery calcification. Drinking milk or other dairy products does not cause mucus production and this widely held belief stems from some people mistaking the thin coat of residue left behind after consuming milk or ice cream for mucus. Rates of dairy consumption vary widely worldwide, high-consumption countries consume more than 150 kg per capita per year, Argentina, Armenia, Australia, Costa Rica, Europe, Israel, Kyrgyzstan, North America and Pakistan. Low-consumption countries consume under 30 kg per capita per year, Senegal, most of Central Africa, Some groups avoid dairy products for non-health related reasons, Religious – Some religions restrict or do not allow for the consumption of dairy products. For example, some scholars of Jainism advocate not consuming any dairy products because dairy is perceived to involve violence against cows. Strict Judaism requires that meat and dairy products not be served at the meal, served or cooked in the same utensils, or stored together. Ethical – Veganism is the avoidance of all products, including dairy products. The ethical reasons for avoiding dairy include how dairy is produced, how the animals are handled, fermented milk products List of dairy products List of dairy product companies in the United States List of foods Plant milk Britannica, Enclyclopaedia. Rankin, H. F. Imbucase, the Story of the B. C. I. C. of the Ministry of Food, Edinburgh, Edinburgh Press Questions and Answers on dairy products Guide for homemade kefir Template, Mbachilin Arsha Leo
Dairy product
–
A
dairy farm
Dairy product
–
Milk products and production relationships
Dairy product
–
A selection of three common dairy products made by a South African dairy company: a box of full cream, long life milk, a bottle of strawberry drinking yogurt, and a carton of passion fruit yogurt
Dairy product
–
The milk products of the Water buffaloes (super carabaos,
Philippine Carabao Center)
11.
Fruit
–
In botany, a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate seeds, accordingly, fruits account for a substantial fraction of the worlds agricultural output, and some have acquired extensive cultural and symbolic meanings. On the other hand, in usage, fruit includes many structures that are not commonly called fruits, such as bean pods, corn kernels, tomatoes. The section of a fungus that produces spores is called a fruiting body. Many common terms for seeds and fruit do not correspond to the botanical classifications, however, in botany, a fruit is the ripened ovary or carpel that contains seeds, a nut is a type of fruit and not a seed, and a seed is a ripened ovule. Examples of culinary vegetables and nuts that are botanically fruit include corn, cucurbits, eggplant, legumes, sweet pepper, in addition, some spices, such as allspice and chili pepper, are fruits, botanically speaking. g. Botanically, a grain, such as corn, rice, or wheat, is also a kind of fruit. However, the wall is very thin and is fused to the seed coat. The outer, often edible layer, is the pericarp, formed from the ovary and surrounding the seeds, the pericarp may be described in three layers from outer to inner, the epicarp, mesocarp and endocarp. Fruit that bears a prominent pointed terminal projection is said to be beaked, a fruit results from maturation of one or more flowers, and the gynoecium of the flower forms all or part of the fruit. Inside the ovary/ovaries are one or more ovules where the megagametophyte contains the egg cell, after double fertilization, these ovules will become seeds. The ovules are fertilized in a process starts with pollination. After pollination, a tube grows from the pollen through the stigma into the ovary to the ovule, later the zygote will give rise to the embryo of the seed, and the endosperm mother cell will give rise to endosperm, a nutritive tissue used by the embryo. As the ovules develop into seeds, the ovary begins to ripen and the ovary wall, in some multiseeded fruits, the extent to which the flesh develops is proportional to the number of fertilized ovules. The pericarp is often differentiated into two or three distinct layers called the exocarp, mesocarp, and endocarp, in some fruits, especially simple fruits derived from an inferior ovary, other parts of the flower, fuse with the ovary and ripen with it. In other cases, the sepals, petals and/or stamens and style of the fall off. When such other floral parts are a significant part of the fruit, it is called an accessory fruit, since other parts of the flower may contribute to the structure of the fruit, it is important to study flower structure to understand how a particular fruit forms. There are three modes of fruit development, Apocarpous fruits develop from a single flower having one or more separate carpels
Fruit
–
Culinary fruits
Fruit
–
Several
culinary fruits
Fruit
–
Mixed fruit
Fruit
–
Fruit shop in
Naggar,
Himachal Pradesh,
India
12.
Sugar
–
Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of derived from different sources. Simple sugars are called monosaccharides and include glucose, fructose, the table sugar or granulated sugar most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods and it is added to some foods, in the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk, longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a sweet taste, low-calorie food substitutes for sugar, described as artificial sweeteners, include aspartame and sucralose, a chlorinated derivative of sucrose. Sugars are found in the tissues of most plants and are present in sufficient concentrations for efficient commercial extraction in sugarcane, the world production of sugar in 2011 was about 168 million tonnes. The average person consumes about 24 kilograms of sugar each year, equivalent to over 260 food calories per person, since the latter part of the twentieth century, it has been questioned whether a diet high in sugars, especially refined sugars, is good for human health. Sugar has been linked to obesity, and suspected of, or fully implicated as a cause in the occurrence of diabetes, cardiovascular disease, dementia, macular degeneration, the etymology reflects the spread of the commodity. The English word sugar ultimately originates from the Sanskrit शर्करा, via Arabic سكر as granular or candied sugar, the contemporary Italian word is zucchero, whereas the Spanish and Portuguese words, azúcar and açúcar, respectively, have kept a trace of the Arabic definite article. The Old French word is zuchre and the contemporary French, sucre, the earliest Greek word attested is σάκχαρις. The English word jaggery, a brown sugar made from date palm sap or sugarcane juice, has a similar etymological origin – Portuguese jagara from the Sanskrit शर्करा. Sugar has been produced in the Indian subcontinent since ancient times and it was not plentiful or cheap in early times and honey was more often used for sweetening in most parts of the world. Originally, people chewed raw sugarcane to extract its sweetness, sugarcane was a native of tropical South Asia and Southeast Asia. Different species seem to have originated from different locations with Saccharum barberi originating in India and S. edule, one of the earliest historical references to sugarcane is in Chinese manuscripts dating back to 8th century BC that state that the use of sugarcane originated in India. Sugar was found in Europe by the 1st century AD, but only as an imported medicine and it is a kind of honey found in cane, white as gum, and it crunches between the teeth. It comes in lumps the size of a hazelnut, sugar is used only for medical purposes. Sugar remained relatively unimportant until the Indians discovered methods of turning sugarcane juice into granulated crystals that were easier to store, crystallized sugar was discovered by the time of the Imperial Guptas, around the 5th century AD
Sugar
–
Closeup of raw (unrefined, unbleached) sugar
Sugar
–
Ant feeding on sugar crystals.
Sugar
–
Sugar cane plantation
Sugar
–
Still-Life with Bread and Confectionary, by
George Flegel, first half of 17th century
13.
Sugar substitute
–
A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy. Some sugar substitutes are produced by nature, and others produced synthetically and those that are not produced by nature are, in general, called artificial sweeteners. An important class of sugar substitutes is known as high-intensity sweeteners and these are compounds with many times the sweetness of sucrose, common table sugar. As a result, much less sweetener is required and energy contribution is often negligible, the sensation of sweetness caused by these compounds is sometimes notably different from sucrose, so they are often used in complex mixtures that achieve the most natural sweet sensation. If the sucrose that is replaced has contributed to the texture of the product, in the United States, seven intensely sweet sugar substitutes have been approved for use. They are stevia, aspartame, sucralose, neotame, acesulfame potassium, saccharin, cyclamates are used outside the U. S. but have been prohibited in the U. S. since 1969. Others, which may or may not be approved depending on jurisdiction, include allulose, the U. S. Food and Drug Administration regulates artificial sweeteners as food additives. Food additives must be approved by the FDA, which publishes a generally recognized as safe list of additives, stevia is exempt under the FDAs GRAS policy due to its being a natural substance in wide use well before 1958, and the FDA has approved it on these grounds. The conclusions about safety are based on a review of a large body of information. The majority of sugar substitutes approved for use are artificially synthesized compounds. However, some bulk natural sugar substitutes are known, including sorbitol and xylitol, which are found in berries, fruit, vegetables and it is not commercially viable to extract these products from fruits and vegetables, so they are produced by catalytic hydrogenation of the appropriate reducing sugar. For example, xylose is converted to xylitol, lactose to lactitol, other natural substitutes are known, but these have yet to gain official approval for food use. Sorbitol and xylitol are examples of sugar alcohols and these are, in general, less sweet than sucrose but have similar bulk properties and can be used in a wide range of food products. Sometimes the sweetness profile is fine-tuned by mixing these with high-intensity sweeteners, as with all food products, the development of a formulation to replace sucrose is a complex proprietary process. This allows them to eat the foods they normally would while allowing them to lose weight. Dental care – Carbohydrates and sugars usually adhere to the tooth enamel, the bacteria convert the sugar to acids that decay the teeth. Sugar substitutes, unlike sugar, do not erode teeth as they are not fermented by the microflora of the dental plaque. A sweetener that can actually benefit dental health is xylitol, which tends to prevent bacteria from adhering to the surface, thus preventing plaque formation
Sugar substitute
–
Packets of
Assugrin, a brand of
cyclamate.
Sugar substitute
–
Cyclamate-based sugar substitute sold in Canada.
Sugar substitute
–
Saccharin, historical wrapping;
Sugar Museum (Berlin)
14.
Seasoning
–
Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavor. Seasonings include herbs and spices, which are frequently referred to as seasonings. However, Larousse Gastronomique states that to season and to flavour are not the thing, insisting that seasoning includes a large or small amount of salt being added to a preparation. Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate and this type of procedure is akin to curing. For instance, sea salt is rubbed into chicken, lamb, other seasonings like black pepper and basil transfer some of their flavor to the food. A well designed dish may combine seasonings that complement each other, in addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked. In some cultures, meat may be seasoned by pouring sauce over the dish at the table, a variety of seasoning techniques exist in various cultures. Infused oils are used for seasoning. There are two methods for doing an infusion—hot and cold, olive oil makes a good infusion base for some herbs, but tends to go rancid more quickly than other oils. Infused oils should be kept refrigerated, in Le Guide culinaire, Auguste Escoffier divides seasoning and condiments into the following groups, Saline seasonings—Salt, spiced salt, saltpeter. Acid seasonings—Plain vinegar, or same aromatized with tarragon, verjuice, lemon, hot seasonings—Peppercorns, ground or coarsely chopped pepper, or mignonette pepper, paprika, curry, cayenne, and mixed pepper spices. The pungents—onions, shallots, garlic, chives, and horseradish, fatty substances—Most animal fats, butter, vegetable greases. Condiment Flavor List of culinary herbs and spices List of spice mixes Popcorn seasoning
Seasoning
–
The ingredients for
achiote paste: ground annatto, oregano, ground cumin and ground cloves
Seasoning
–
Salts
Seasoning
–
Condiments
15.
Food coloring
–
Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, Food coloring is used both in commercial food production and in domestic cooking. Food colorants are used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects. People associate certain colors with certain flavors, and the color of food can influence the flavor in anything from candy to wine. During the Middle Ages, the economy in the European countries was based on agriculture, under feudalism, aesthetic aspects were not considered, at least not by the vast majority of the generally very poor population. This situation changed with urbanization at the beginning of the Modern Age, one of the very first food laws, created in Augsburg, Germany, in 1531, concerned spices or colorants and required saffron counterfeiters to be burned. With the onset of the revolution, people became dependent on foods produced by others. These new urban dwellers demanded food at low cost, analytical chemistry was still primitive and regulations few. Copper arsenite was used to recolor used tea leaves for resale and it also caused two deaths when used to color a dessert in 1860. Again his tea if mixed or green, he would not escape without the administration of a little Prussian blue. Many color additives had never tested for toxicity or other adverse effects. Historical records show that injuries, even deaths, resulted from tainted colorants, in 1851, about 200 people were poisoned in England,17 of them fatally, directly as a result of eating adulterated lozenges. Originally, these were dubbed coal-tar colors because the materials were obtained from bituminous coal. Many synthesized dyes were easier and less costly to produce and were superior in coloring properties when compared to naturally derived alternatives, some synthetic food colorants are diazo dyes. Diazo dyes are prepared by coupling of a compound with a second aromatic hydrocarbons. The resulting compounds contain conjugated systems that absorb light in the visible parts of the spectrum. The attractiveness of the synthetic dyes is that their color, lipophilicity, the color of the dyes can be controlled by selecting the number of azo-groups and various substituents. Yellow shades are often achieved by using acetoacetanilide, Red colors are often azo compounds
Food coloring
–
Food coloring spreading on a thin water film in the
International Space Station
Food coloring
–
Natural food colors can make a variety of different hues
16.
Ice crystal
–
Ice crystals are solid ice exhibiting atomic ordering on various length scales and include hexagonal columns, hexagonal plates, dendritic crystals, and diamond dust. The hugely symmetric shapes are due to growth, namely. Depending on environmental temperature and humidity, ice crystals can develop from the hexagonal prism into numerous symmetric shapes. Possible shapes for ice crystals are columns, needles, plates and dendrites, if the crystal migrates into regions with different environmental conditions, the growth pattern may change, and the final crystal may show mixed patterns. Ice crystals tend to fall with their major axis aligned along the horizontal, electrification of ice crystals can induce alignments different from the horizontal. Electrified ice crystals are also detectable by polarimetric weather radars. Temperature and humidity determine many different crystalline forms, Ice crystals are responsible for various atmospheric optics displays. Ice clouds are composed of ice crystals, the most notable being cirrus clouds, at ambient temperature and pressure, water molecules have a V shape. The two hydrogen bond to the oxygen atom at a 105° angle. Common ice crystals are symmetrical and have a hexagonal pattern, square ice crystals form at room temperature when squeezed between two layers of graphene. The material is a new phase of ice, joining 17 others. The research derived from the discovery that water vapor and liquid water could pass through laminated sheets of graphene oxide. The effect is thought to be driven by the van der Waals force, snow Ice spike Diamond dust Needle ice Ice lens SnowCrystals. com. At Caltech American Meteorological Society Glossary
Ice crystal
–
Ice crystals on a frozen pond
Ice crystal
–
Ice crystals
Ice crystal
–
Dendritic ice crystals imaged with a
scanning electron microscope. The
colors are computer generated.
17.
Frozen yogurt
–
Frozen yogurt is a frozen dessert made with yogurt and sometimes other dairy products. It is usually more tart than ice cream, as well as being lower in fat and it is different from ice milk and conventional soft serve. Unlike yogurt, frozen yogurt is not regulated by the U. S. Food, frozen yogurt may or may not contain live and active bacteria cultures. People have been eating plain yogurt for over four millennia, particularly in the Middle East, yogurt was brought to the U. S. in the early 1900s and steadily increased in popularity as a health food item over the next several decades. In the 1930s Dannon began selling prepackaged yogurt for the first time in the U. S, by the 1970s, with the popularity of ice cream surging, freezing and production technology was transferred to the production of frozen yogurt. Many consumers, however, complained about the yogurt taste, capitalizing on consumer demand for a sweet product that tasted like ice cream but was healthier, TCBY opened its first store in 1981. Unlike previous pre-packaged versions introduced earlier, TCBYs yogurt was soft-serve dispensed at the point of sale through a machine, TCBY became the largest frozen yogurt franchise in the world at that time. As others saw the success of TCBY, frozen yogurt took off in the 1980s, demand for frozen yogurt slowed considerably in the late 1990s as Americans turned their attention to high-protein, high-fat diets. Low-fat foods such as frozen yogurt fell out of favor as food trends favored higher fat, trends changed back to frozen yogurt in the mid 2000s with the advent of live probiotic powder-based mixes invented by John Wudel, pioneer of alternative sweeteners in the frozen dessert industry. Dry base mix made frozen yogurt accessible in many countries outside the United States for the first time, in 2005, a small retail shop in California named Pinkberry introduced a new extra tart variety of soft-serve frozen yogurt to the market. In 2006, Yogurtland invented the first self-serve frozen yogurt concept when they opened their first shop in Fullerton, CA, self-serve pioneer Yogurtland, which now has more than 320 shops, features dairy-free, no sugar added and gluten-free frozen yogurt choices. The company also owns its dairy, allowing it to control the process to ensure a high quality product. Frozen yogurt usually consists of milk solids, some kind of sweetener, milk fat, yogurt culture, natural or artificial flavorings, milk fat comprises about 0. 55–6% of the yogurt. Added in quantities proportional to the amount of milk solids. Milk solids account for 8–14% of the volume, providing lactose for sweetness and proteins for smoothness. Cane or beet sugar provides 15–17% of the yogurts ingredients, in addition to adding sweetness, the sugar increases the volume of solid ingredients in the yogurt, improving body and texture. Animal gelatin and/or vegetable additives stabilize the yogurt, reducing crystallization and this stabilization ensures that the frozen yogurt maintains a smooth consistency regardless of handling or temperature change. Major companies often use assembly lines specifically dedicated to frozen yogurt production, the milk products and stabilizing agent are combined and homogenized
Frozen yogurt
–
Tart flavored frozen yogurt
Frozen yogurt
–
Frozen yogurt being enjoyed by a youngster at an ice cream shop in
Claremore, Oklahoma.
18.
Italy
–
Italy, officially the Italian Republic, is a unitary parliamentary republic in Europe. Located in the heart of the Mediterranean Sea, Italy shares open land borders with France, Switzerland, Austria, Slovenia, San Marino, Italy covers an area of 301,338 km2 and has a largely temperate seasonal and Mediterranean climate. Due to its shape, it is referred to in Italy as lo Stivale. With 61 million inhabitants, it is the fourth most populous EU member state, the Italic tribe known as the Latins formed the Roman Kingdom, which eventually became a republic that conquered and assimilated other nearby civilisations. The legacy of the Roman Empire is widespread and can be observed in the distribution of civilian law, republican governments, Christianity. The Renaissance began in Italy and spread to the rest of Europe, bringing a renewed interest in humanism, science, exploration, Italian culture flourished at this time, producing famous scholars, artists and polymaths such as Leonardo da Vinci, Galileo, Michelangelo and Machiavelli. The weakened sovereigns soon fell victim to conquest by European powers such as France, Spain and Austria. Despite being one of the victors in World War I, Italy entered a period of economic crisis and social turmoil. The subsequent participation in World War II on the Axis side ended in defeat, economic destruction. Today, Italy has the third largest economy in the Eurozone and it has a very high level of human development and is ranked sixth in the world for life expectancy. The country plays a prominent role in regional and global economic, military, cultural and diplomatic affairs, as a reflection of its cultural wealth, Italy is home to 51 World Heritage Sites, the most in the world, and is the fifth most visited country. The assumptions on the etymology of the name Italia are very numerous, according to one of the more common explanations, the term Italia, from Latin, Italia, was borrowed through Greek from the Oscan Víteliú, meaning land of young cattle. The bull was a symbol of the southern Italic tribes and was often depicted goring the Roman wolf as a defiant symbol of free Italy during the Social War. Greek historian Dionysius of Halicarnassus states this account together with the legend that Italy was named after Italus, mentioned also by Aristotle and Thucydides. The name Italia originally applied only to a part of what is now Southern Italy – according to Antiochus of Syracuse, but by his time Oenotria and Italy had become synonymous, and the name also applied to most of Lucania as well. The Greeks gradually came to apply the name Italia to a larger region, excavations throughout Italy revealed a Neanderthal presence dating back to the Palaeolithic period, some 200,000 years ago, modern Humans arrived about 40,000 years ago. Other ancient Italian peoples of undetermined language families but of possible origins include the Rhaetian people and Cammuni. Also the Phoenicians established colonies on the coasts of Sardinia and Sicily, the Roman legacy has deeply influenced the Western civilisation, shaping most of the modern world
Italy
–
The
Colosseum in Rome, built c. 70 – 80 AD, is considered one of the greatest works of
architecture and
engineering of ancient history.
Italy
–
Flag
Italy
–
The
Iron Crown of Lombardy, for centuries symbol of the
Kings of Italy.
Italy
–
Castel del Monte, built by German Emperor
Frederick II,
UNESCO World Heritage site
19.
Argentina
–
Argentina, officially the Argentine Republic, is a federal republic in the southern half of South America. With a mainland area of 2,780,400 km2, Argentina is the eighth-largest country in the world, the second largest in Latin America, and the largest Spanish-speaking one. The country is subdivided into provinces and one autonomous city, Buenos Aires. The provinces and the capital have their own constitutions, but exist under a federal system, Argentina claims sovereignty over part of Antarctica, the Falkland Islands, and South Georgia and the South Sandwich Islands. The earliest recorded presence in the area of modern-day Argentina dates back to the Paleolithic period. The country has its roots in Spanish colonization of the region during the 16th century, Argentina rose as the successor state of the Viceroyalty of the Río de la Plata, a Spanish overseas viceroyalty founded in 1776. The country thereafter enjoyed relative peace and stability, with waves of European immigration radically reshaping its cultural. The almost-unparalleled increase in prosperity led to Argentina becoming the seventh wealthiest developed nation in the world by the early 20th century, Argentina retains its historic status as a middle power in international affairs, and is a prominent regional power in the Southern Cone and Latin America. Argentina has the second largest economy in South America, the third-largest in Latin America and is a member of the G-15 and it is the country with the second highest Human Development Index in Latin America with a rating of very high. Because of its stability, market size and growing high-tech sector, the description of the country by the word Argentina has to be found on a Venice map in 1536. In English the name Argentina probably comes from the Spanish language, however the naming itself is not Spanish, Argentina means in Italian of silver, silver coloured, probably borrowed from the Old French adjective argentine of silver > silver coloured already mentioned in the 12th century. The French word argentine is the form of argentin and derives of argent silver with the suffix -in. The Italian naming Argentina for the country implies Argentina Terra land of silver or Argentina costa coast of silver, in Italian, the adjective or the proper noun is often used in an autonomous way as a substantive and replaces it and it is said lArgentina. The name Argentina was probably first given by the Venitian and Genoese navigators, in Spanish and Portuguese, the words for silver are respectively plata and prata and of silver is said plateado and prateado. Argentina was first associated with the silver mountains legend, widespread among the first European explorers of the La Plata Basin. The first written use of the name in Spanish can be traced to La Argentina, a 1602 poem by Martín del Barco Centenera describing the region, the 1826 constitution included the first use of the name Argentine Republic in legal documents. The name Argentine Confederation was also used and was formalized in the Argentine Constitution of 1853. In 1860 a presidential decree settled the name as Argentine Republic
Argentina
–
The
Cave of the Hands in
Santa Cruz province, with indigenous artwork dating from 13,000–9,000 years ago
Argentina
Argentina
–
The surrender of Beresford to
Santiago de Liniers during the
British invasions of the Río de la Plata
Argentina
–
Portrait of General
José de San Martin,
Libertador of Argentina,
Chile and
Peru
20.
Goat
–
The domestic goat is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the family Bovidae and is related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over 300 distinct breeds of goat, Goats are one of the oldest domesticated species, and have been used for their milk, meat, hair, and skins over much of the world. In 2011, there were more than 924 million live goats around the globe, according to the UN Food, female goats are referred to as does or nannies, intact males are called bucks or billies, and juveniles of both sexes are called kids. Goat meat from animals is called kid or cabrito, while meat from older animals is known simply as goat or sometimes called chevon. To refer to the male, Old English used bucca until ousted by hegote, hegoote in the late 12th century, nanny goat originated in the 18th century and billy goat in the 19th. Goats are among the earliest animals domesticated by humans, the most recent genetic analysis confirms the archaeological evidence that the wild Bezoar ibex of the Zagros Mountains is the likely original ancestor of probably all domestic goats today. The earliest remnants of domesticated goats dating 10,000 years before present are found in Ganj Dareh in Iran. Goat remains have been found at sites in Jericho, Choga Mami Djeitun and Çayönü. Studies of DNA evidence suggests 10,000 years BP as the domestication date, historically, goat hide has been used for water and wine bottles in both traveling and transporting wine for sale. It has also used to produce parchment. Goats are considered small livestock animals, compared to animals such as cattle, camels and horses, but larger than microlivestock such as poultry, rabbits, cavies. Each recognized breed of goats has specific weight ranges, which vary from over 140 kg for bucks of larger breeds such as the Boer, within each breed, different strains or bloodlines may have different recognized sizes. At the bottom of the range are miniature breeds such as the African Pygmy. Most goats naturally have two horns, of various shapes and sizes depending on the breed, Goats have horns unless they are polled or the horns have been removed, typically soon after birth. There have been incidents of polycerate goats, although this is a genetic rarity thought to be inherited, the horns are most typically removed in commercial dairy goat herds, to reduce the injuries to humans and other goats. Unlike cattle, goats have not been bred to be reliably polled, as the genes determining sex. Breeding together two genetically polled goats results in a number of intersex individuals among the offspring, which are typically sterile
Goat
Goat
–
Horn cores from the Neolithic village of
Atlit Yam
Goat
–
A white Irish goat with horns
Goat
–
Eye with horizontal pupil
21.
Sheep milk
–
Sheeps milk is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese, some of the most popular sheep cheeses include feta, ricotta, and Roquefort. Specialized dairy breeds of sheep yield higher amounts of milk compared to other breeds of sheep. Some of the most common dairy breeds include, East Friesian Sarda Lacaune British Milk Sheep Chios Awassi Assaf In the U. S. the most common breeds are the East Friesian. Female sheep do not produce milk constantly, rather, they produce milk during the 80–100 days after lambing. Lambing which naturally occurs in the winter or early spring. Milk production decreases and eventually stops when lambs are weaned or when the day length becomes shorter, generally, sheep breed in the fall which means that a majority of lambs are born in the late winter or early spring. This inconsistency of lambs means that milk cannot be produced year round, through the use of controlled internal drug release, ewes can be bred out of season. CIDR drugs contain progesterone, which is released into the bloodstream once inserted. This means that ewes can be bred at different times throughout the year, meat and wool breeds of sheep lactate for 90-150 days, while dairy breeds can lactate for 120-240 days. Dairy sheep are able to produce yields of milk per ewe per year. Dairy sheep can produce 400-1100 lbs of milk per year while others sheep produce 100-200 lbs of milk per year, crossbred ewes produce 300-650 lbs of milk per year. Yogurts, especially forms of strained yogurt, may also be made from sheeps milk. Milk composition analysis, per 100 grams, Sheep milk is high in fat. There is also an amount of solids present in the milk. This makes sheep milk an excellent choice for making cheese and it produces higher yields of cheese compared to other milk producing species. For example,1 liter of cow milk will yield an amount of cheese while 1 liter of sheep milk will produce a much higher amount of cheese. Goat milk Moose milk Donkey milk List of dairy products List of sheep milk cheeses Sheep dairying at sheep101. com Sheep dairying documentary by Cooking Up A Story
Sheep milk
–
Lacaune dairy sheep in rotary parlour,
Aveyron,
France.
Sheep milk
–
Mechanical sheep milker, South Island, NZ.
22.
Milk substitute
–
A milk substitute is a liquid meant to replace the milk from a mammal. It is a liquid that contains similar amounts of proteins, fats. A milk substitute can replace dairy milk in tea, coffee and this overlaps with, but is distinct from, plant milk, which is used by those who want to avoid animal products for health or ethical reasons, including vegans, or because of taste preference. Some milk substitutes are marketed to consumers as healthier than cows milk, because they may be lower in saturated fat and, if they are free of animal products. When milk substitutes are lacking in vitamins or dietary minerals present in dairy milk, therefore, any milk substitute is usually required to meet such standards. Dairy milk is required by the government to contain a certain amount of vitamins A and D. Unlike dairy milk, fortification of vitamins in milk substitutes are not required by federal law. Substitution products for milk were created due to consumer demand, soy milk is possibly one of the most popular non-dairy milk products on the shelf. It is made from soybeans and it contains about the amount of protein as dairy milk. Almond milk is produced from almonds by grinding both almonds and water then straining the pulp from the liquid and this procedure can be done at home. Almond milk doesnt contain high amounts of saturated fat or calories, rice milk is mostly used for baking because of its especially sweet taste, but in case of a nut or soy allergy a grain milk processed from rice may be preferable. When fortified, this milk can be a source of calcium, vitamin B12, hemp milk is made by grinding hemp seeds and water, which are then strained to yield a nutty creamy flavored milk. Hemp milk is rich in protein and amino acids. Coconut milk is made by mixing water with the freshly grated white inside pulp of a ripe coconut and it is also a source of calcium and vitamin D. Yeast-derived milk products. A fermentation process is used to create whey and casein proteins—identical to those found in milk—using yeast and this is then combined with plant-based sugars, fats, and minerals to reproduce the milk, which can then be used like regular milk, including cheesemaking. Since the sugar used to produce the product is not animal-based it is often lactose free, Whey protein is commonly taken to supplement resistance exercise and help build lean tissue mass. Whey protein supplementation along with resistance exercise can help improve muscle protein synthesis, Whey protein is a complete protein and contains all 9 essential amino acids and is low in lactose content. Seniors, diabetics, athletes, bodybuilders, people who are on restricted diets can all benefit from the increasing whey intake, Health benefits from taking whey includes weight loss, lower cholesterol, lower blood pressure, and reduced risk of cardiovascular disease
Milk substitute
–
Coffee mate, used in coffee as a substitute for dairy cream or milk
Milk substitute
–
Dairy-free ice cream
Milk substitute
–
Several brands of
plant milk
Milk substitute
–
Milks
23.
Soy milk
–
Soy milk is a plant based drink produced by soaking dried soybeans and grinding them in water. A traditional staple of East Asian cuisine, soy milk is an emulsion of oil, water. Soy milk can be produced at home using a soy milk machine and it is often used as a substitute for dairy milk. Soy milk originated in China, probably during the early Han dynasty, after the rotary millstone was introduced and it did not become widely used in China until the 1800s, when it was discovered that extended heating made it taste better and easier to digest. Soy milk was introduced to the US market by Vitasoy in 1979, the first domestic manufacturer of soy milk was Sunrich Food Group, there is a certain amount of confusion prevalent when it comes to beverages named soy beverage, soy drink or soy milk respectively. Often only cows milk is allowed to be named milk on the packaging and this leads the manufacturers of plant milks to name their products beverage or drink instead. Therefore, a preference or competition of soy drinks versus soy milks may exist. In a 100 ml serving, one commercial, nutrient-fortified brand of soy milk provides 80 calories from 4 g of carbohydrates, including 1 g of sugar,4 g of fat and 7 g of protein. This processed soy milk contains appreciable levels of vitamin A, B vitamins and vitamin D in a range of 10 to 45% of the Daily Value, soy milk flavor quality differs according to the cultivar of soybean. In a study of taste attributes, soy milk flavored with vanilla or sweet flavors and higher viscosity was preferred by most subjects. In another study, 54% of participants preferred the taste of milk, while 27% preferred soy milk, with sweetness. Soy milk is made from whole soybeans or full-fat soy flour, the dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The ratio of water to beans on a basis is 5,1 for traditional soy milk or 20,1 for soy beverages. The resulting slurry or purée is brought to a boil in order to improve its properties by heat inactivating soybean trypsin inhibitor, improve its flavor. Heating at or near the point is continued for a period of time, 15–20 minutes. Processing requires the use of an agent or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the problem of foaming and it is generally opaque, white or off-white in color, and approximately the same consistency as cows milk. Soy milk is used to manufacture soy yogurt and soy ice cream
Soy milk
–
Soy milk
Soy milk
–
Latte macchiato prepared with soy milk, topped with additional
cinnamon
Soy milk
–
A packet of
Melon -flavored soy drinks.
Soy milk
–
Soy milk in a can
24.
Vegan
–
Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. A follower of either the diet or the philosophy is known as a vegan, distinctions are sometimes made between several categories of veganism. Dietary vegans refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances. The term ethical vegan is often applied to those who not only follow a diet but extend the philosophy into other areas of their lives. Donald Watson coined the term vegan in 1944 when he co-founded the Vegan Society in England, at first he used it to mean non-dairy vegetarian, but from 1951 the society defined it as the doctrine that man should live without exploiting animals. Interest in veganism increased in the 2010s, more vegan stores opened, and vegan options became increasingly available in supermarkets and restaurants in many countries. Well-planned vegan diets can reduce the risk of some types of chronic disease and they are regarded as appropriate for all stages of the life-cycle by the American Academy of Nutrition and Dietetics. The German Society for Nutrition cautions against vegan diets for children, because uncontaminated plant foods do not provide vitamin B12, researchers agree that vegans should eat B12-fortified foods or take a supplement. The origin of the English term vegetarian is unknown, the earliest known use is attributed to the actress Fanny Kemble, writing around 1839 in Georgia in the United States. The practice can be traced to Indus valley civilization in 3300 -1300 BCE Ancient India, the earliest known vegan was the Arab poet Al-Maʿarri. Vegetarianism established itself as a significant movement in 19th-century England and the United States, a minority of vegetarians avoided animal food entirely. Lambe called animal food an habitual irritation, and argued that ilk eating and flesh eating are but branches of a common system, and they must stand or fall together. Sylvester Grahams meatless Graham diet—mostly fruit, vegetables, water, several vegan communities were established around this time. In 1843 members of Alcott House created the British and Foreign Society for the Promotion of Humanity and Abstinence from Animal Food, led by Sophia Chichester, Alcott House also helped to establish the British Vegetarian Society, which held its first meeting in 1847 in Ramsgate, Kent. Belongs to the more moderate division. The first known vegan cookbook, Rupert H. Wheldons No Animal Food, the consumption of milk and eggs became a battleground over the following decades. There were regular discussions about it in the Vegetarian Messenger, it appears from the pages that many opponents of veganism came from within the vegetarian community. This lent support to the position, although Gandhi himself drank goats milk
Vegan
–
Clockwise from top left:
Seitan pizza; roasted
sprouts,
tofu and pasta; cocoa–avocado
brownies; leeks and beans with dumplings.
Vegan
Vegan
Vegan
25.
Apple pie
–
An apple pie is a fruit pie, in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, the pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust may be a circular or a pastry lattice woven of crosswise strips. Depending on the preference, the bottom of the double-crust may be baked first to prevent the bottom from getting soggy. Exceptions are deep-dish apple pie, with a top crust only, a survey showed that one out of five Americans chose apple pie over pumpkin and pecan pie. It is also said that apple pie making was brought to America by English settlers, Apple pie can be made with all sorts of different apples. The more popular cooking apples include, Bramley, Empire, Northern Spy, Granny Smith and these different types of apples affects the final texture and the length of cooking time required will vary, therefore people disagreeon if it affects the flavour or not. Dried or preserved apples were originally substituted only at times when fruit was unavailable. Along with the people commonly use, cinnamon, salt, butter. Though most of the old recipes dont include sugar due to the price or having a better sweetener option, Apple pie is often served in the style of à la Mode. Alternatively, a piece of cheese is, at times, placed on top of or alongside a slice of the finished pie, recipes for Dutch apple pie go back to the Middle Ages. An early Dutch cookbook from 1514, Een notabel boecxken van cokeryen and it was then baked in a typical Dutch oven. Once baked, the top crust would be cut out from the middle, at this point the book recommends adding several spices to the pie, namely, cardamom, ginger, cinnamon, nutmeg, clove, mace and powdered sugar. Finally, after mixing the ingredients into the pie with cream, traditional Dutch apple pie comes in two varieties, a crumb and a lattice style pie. Both recipes are distinct in that they call for flavourings of cinnamon and lemon juice to be added and differ in texture. Dutch apple pies may include such as full-cream butter, raisins and almond paste, in addition to ingredients such as apples and sugar. The basis of Dutch apple pie is a crust on the bottom and this crust is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are mixed in with the apple filling. Atop the filling, strands of dough cover the pie in a holding the filling in place
Apple pie
–
Apple pie with
lattice upper
crust
Apple pie
–
Tarte Tatin, a French variation on apple pie
Apple pie
–
An apple pie is one of a number of American
cultural icons.
Apple pie
–
Species
26.
Ice cream float
–
An ice cream float or soda, coke float, root beer float or spider, is a beverage that consists of ice cream in either a soft drink or in a mixture of flavored syrup and carbonated water. The ice cream float was invented by Robert McCay Green in Philadelphia, PA, after some experimenting, he decided to combine ice cream and soda water. During the celebration, he sold ice cream with soda water. The new treat was a sensation and soon other soda fountains began selling ice cream floats, Greens will instructed that Originator of the Ice Cream Soda was to be engraved on his tombstone. There are at least three other claimants for the invention of ice cream float, Fred Sanders, Philip Mohr, Guy is said to have absent-mindedly mixed ice cream and soda in 1872, much to his customers delight. Regardless of its origins, the quickly became very popular, to such a degree that it was almost socially obligatory among teens. According to some accounts, it was banned, either entirely or on days, by some local governments, giving rise to a substitute treat. Many soda fountains had to figure out a way to turn a profit on Sundays when selling their product was considered illegal, the solution was to serve ice cream on these days, as it is merely a food product and not a controlled substance. Soda fountains then coined the term Sundaes for the ice cream concoctions that they served on sodas day of rest, in Australia and New Zealand, an ice cream float is known as a spider because once the fizzy hits the ice cream it forms a spider web like reaction. In Mexico, it is known as Helado flotante or flotante, in El Salvador, Honduras, Guatemala, Costa Rica and Colombia its called Vaca Negra, while in Puerto Rico is referred to as a black out. In the United States, an ice cream soda typically refers to the drink containing soda water, syrup, variations of ice cream floats are as countless as the varieties of drinks and the flavors of ice cream, but some have become more prominent than others. Some of the most popular are described below, This ice cream soda starts with approximately 1 oz of chocolate syrup, unflavored carbonated water is added until the glass is filled and the resulting foam rises above the top of the glass. The final touch is a topping of whipped cream and usually and this variation of ice cream soda was available at local soda fountains and nationally, at Dairy Queen stores for many years. A similar soda made with chocolate syrup but vanilla ice cream is called a black. Also known as a cow or brown cow, the root beer float is traditionally made with vanilla ice cream and root beer. In the United States and Canada, the chain A&W Restaurants are well known for their root beer floats, the definition of a black cow varies by region. For instance in some localities, a root beer float has strictly vanilla ice cream, in some places a black cow or a brown cow was made with cola instead of root beer. In some areas, for example, Northeastern Wisconsin, black cow is said to mean a root beer float where the ice cream, in 2008, the Dr Pepper Snapple Group introduced its Float beverage line
Ice cream float
–
Ice cream soda
Ice cream float
–
A lime spider
Ice cream float
–
Root beer float, a type of ice cream soda
Ice cream float
–
A glass of butterbeer
27.
Sundae
–
The sundae is a sweet ice cream dessert. According to the Oxford English Dictionary, the origin of the sundae is obscure, however. Among the many stories about the invention of the sundae, a frequent theme is that the ice cream sundae was a variation of the ice cream soda. According to documentation published by the Evanston Public Library, the drinking of soda was outlawed on Sundays in Illinois, other origin stories for the sundae focus on the novelty or inventiveness of the treat or the name of the originator, and make no mention of legal pressures. Ice cream sundae soon became the weekend semi-official soda fountain confection in the beginning of 1900s, various localities have claimed to be the birthplace of the ice cream sundae, including Plainfield, Illinois, New Orleans, Louisiana, Cleveland, Ohio, and New York City. Two Rivers claim is based on the story of George Hallauer asking Edward C, Berners, the owner of Berners Soda Fountain, to drizzle chocolate syrup over ice cream in 1881. Berners eventually did and wound up selling the treat for a nickel, originally only on Sundays, according to this story, the spelling changed when a glass salesman ordered canoe-shaped dishes. When Berners died in 1939, the Chicago Tribune headlined his obituary Man Who Made First Ice Cream Sundae Is Dead. Two Ithaca High School students, however, claim that Berners would have only been 16 or 17 in 1881 and they also state that the obituary dates Berners first sundae to 1899 rather than 1881. Residents of Two Rivers have contested the claims of cities to the right to claim the title birthplace of the ice cream sundae. When Ithaca, New York, mayor Carolyn K. Peterson proclaimed a day to celebrate her city as the birthplace of the sundae, she received postcards from Two Rivers citizens reiterating that towns claim. Drug Store advertised serving up ice cream garnished with fruit syrup and whipped cream, in the pages of The Buffalo Evening News, while there is no reference to naming this creation a sundae, the elements of a modern sundae are present. Evanston was one of the first locations to pass a law against selling ice cream sodas in 1890. Some ingenious confectioners and drug store operators, obeying the law, served ice cream with the syrup of your choice without the soda. Thereby complying with the law… This sodaless soda was the Sunday soda, as sales of the dessert continued on Mondays, local Methodist leaders then objected to naming the dish after the Sabbath, so the spelling of the name was changed to sundae. Scott, a Unitarian Church minister, and Chester Platt, co-owner of Platt & Colt Pharmacy, Platt covered dishes of ice cream with cherry syrup and candied cherries on a whim. The men named the dish Cherry Sunday in honor of the day it was created, the oldest-known written evidence of a sundae is Platt & Colts newspaper ad for a Cherry Sunday placed in the Ithaca Daily Journal on April 5,1892. By May 1892, the Platt & Colt soda fountain also served Strawberry Sundays and later, Platt & Colts Sundays grew so popular that by 1894, Chester Platt attempted to trademark the term ice cream Sunday
Sundae
–
A strawberry sundae served in a clear, classic glass cup
Sundae
–
A chocolate sundae served in a
shot glass
Sundae
–
Wisconsin Historical Marker detailing Two Rivers as the locale of the invention of the ice cream sundae - Central Park,
Two Rivers, WI
Sundae
–
The original sundae consists of
vanilla ice cream topped with whipped cream and a
maraschino cherry.
28.
Milkshake
–
A milkshake is a sweet, cold beverage which is usually made from milk, ice cream, or iced milk, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, or fruit syrup. Full-service restaurants, soda fountains, and diners usually prepare and mix the shake by hand from scoops of ice cream, many fast food outlets do not make shakes by hand with ice cream. Instead, they make shakes in automatic milkshake machines which freeze and serve a premade milkshake mixture consisting of milk, a sweetened flavoring agent, and a thickening agent. However, some fast food outlets still follow the traditional method, Milkshakes can also be made at home with a blender or automatic drink mixer. A milkshake can also be made by adding powder into fresh milk, Milkshakes made in this way can come in a variety of flavors, including chocolate, caramel, strawberry, and banana. Hand-blended milkshakes are made from any flavor of ice cream, additional flavorings, such as chocolate syrup and/or malt syrup or malt powder. This allows a greater variety than is available in machine-made shakes, some unusual milkshake recipes exclude ice cream. When malted milk is added, a milkshake is called a malted milkshake, a malt shake, an ice cream-based milkshake may be called a thick milkshake or thick shake in the United Kingdom or a frappe in parts of New England and Canada. In Rhode Island and Southeastern Massachusetts, coffee syrup or coffee-flavored ice cream is used to make the local coffee cabinet shake, Milkshakes with added fruit called batido are popular in Latin America and in Miamis Cuban expatriate community. In Nicaragua, milkshakes are called leche malteada, some U. S. restaurants serve milkshakes with crumbled cookies, candy bar pieces, or alcoholic beverages. The grasshopper milkshake, for example, includes crumbled chocolate cookies, creme de menthe liqueur, restaurants with the highest volume of traffic, such as McDonalds, often opt to use premade milkshake mixtures that are prepared in automatic milkshake machines. These machines are metallic cylinders with beaters that use refrigeration coils to freeze premade milkshake mixtures into a drinkable texture, the smallest automatic milkshake machines are counter-mounted appliances that can make a single milkshake flavor using a 5 L stainless steel tank. Some fast food restaurants use thick milkshake machines, which are single flavor machines with a 12 L stainless steel tank, premade milkshakes are sold in grocery stores in North America and the UK. These drinks are made from milk mixed with sweetened flavored powder, artificial syrup, or concentrate, bottled milkshakes are usually sold in 330ml, 500ml, or 1 liter bottles. However, by 1900, the referred to wholesome drinks made with chocolate, strawberry. By the early 1900s people were asking for the new treat, by the 1930s, milkshakes were a popular drink at malt shops, which were the typical soda fountain of the period. Used by students as a place or hangout. The history of the blender, malted milk drinks
Milkshake
–
A strawberry milkshake topped with whipped cream and strawberry syrup
Milkshake
–
A
soda jerk throws a scoop of ice cream into a steel mixing cup while making a milkshake. On the counter behind him another mixing cup, shake mixers, and a pot of "
Borden's Malted Milk" powder are visible
Milkshake
–
Restaurant milkshakes are usually prepared in a steel cup, and served in a tall glass with toppings and a straw. As the steel cups are usually larger than the glasses, the remaining milkshake is served in the mixing cup with a spoon. Pictured are a strawberry and a chocolate shake, with
whipped cream,
sprinkles, and a
maraschino cherry each.
Milkshake
–
Sharing a milkshake from the same glass is often seen as a symbol of intimacy between friends or
significant others
29.
Ice cream cake
–
Ice Cream Cake is the debut extended play by South Korean girl group Red Velvet. It marks the first appearance of the fifth member, Yeri. The album was released digitally on March 17,2015, and was released physically on March 18, the album was released in two versions and contains six tracks with double title tracks, Ice Cream Cake and Automatic. Entertainment officially introduced former SM Rookies member, Yeri, as a new member of Red Velvet through a video uploaded on their YouTube channel, on the same day, they revealed the title of the groups first album, Ice Cream Cake. On March 14, the video for the song Automatic was released. Entertainment confirmed that the group would be promoting with double tracks, Ice Cream Cake. Entertainment announced a program where in the group will be promoting their new album, the group performed the songs live in the show, which was streamed through Naver Music and was hosted by SHINees Minho. Besides their live performances, the group talked about the new album. The group started promoting their singles Automatic and Ice Cream Cake on music shows on March 19 and they first performed the songs on Mnets M. Countdown, followed by performances on KBS Music Bank on March 20 and SBS Inkigayo on March 22. They returned to Music Bank a week later and won their first music show trophy since their official debut and they had their first overseas performance of Ice Cream Cake and their first as a 5-member group in an SMTOWN concert held in Taiwan. The group also had its first promotions in the United States at KCON on August 2 at the Staples Center in downtown Los Angeles. The group participated in a fan engagement session at the Los Angeles Convention Center and performed songs, Ice Cream Cake, Somethin Kinda Crazy, the mini-album was released in two versions, Ice Cream Cake and Automatic. While there are no changes in the track list, the Automatic version has a cover and the design of the physical disk. Released on March 16,2015, the video of Ice Cream Cake features choreography by Kyle Hanagami who also worked with the group for their second single Be Natural. It was filmed in Palmdale, California, using the California desert and he explained, The former track is a punchy, sugary pop confection that seems to represent the outfits sweet bubblegum side, their Red side if you will. While the latter is a slow-burning, Janet Jackson-esque R&B jam that positions them as sultry sirens, the album debuted at number 1 on South Koreas Gaon Weekly Albums chart and debuted at number 2 on Billboards World Albums Chart. The album also peaked at 25 on Billboards Top Heatseekers on April 4,2015, Ice Cream Cake debuted at number 4 on the Gaon Singles Chart and peaked at number 3 on Billboards World Digital Songs chart. The other five songs on the album charted on the Gaon Singles Chart
Ice cream cake
–
Ice Cream Cake
Ice cream cake
Ice cream cake
–
Automatic version
30.
Baked Alaska
–
Baked Alaska is a dessert food consisting of ice cream and cake topped with browned meringue. However, no account exists of this fact, and the name would not be used until some years after the Alaska Purchase. Ranhofer himself called the dish an Alaska, Florida in 1894, the dish is also known as an omelette à la norvégienne or Norwegian omelette, which similarly refers to the cold climate of Norway. Other names for the dish are glace au four and omelette surprise, a similar dessert in Hong Kong is known as flame on the iceberg. The dish is made of ice cream placed in a pie dish lined with slices of cake or Christmas pudding. The entire dessert is then placed in a hot oven for a brief time, long enough to firm. The meringue is a thermal insulator, and the short cooking time prevents the heat from getting through to the ice cream. The process for making baked Alaska was simplified in 1974 by Jacqueline Halliday Diaz, a variation called bombe Alaska calls for some dark rum to be splashed over the baked Alaska. The whole dessert is flambéed while being served, flame On the Iceberg is a popular dessert in Hong Kong that is similar to baked Alaska. The dessert is a ball in the middle of a sponge cake. Whisky and syrup are poured over the top and the ball set alight before serving, decades ago, the delicacy was served only in high-end hotels, but today it is commonly served in many Western restaurants and even in some cha chaan teng. February 1 is supposedly Baked Alaska Day in the United States, bananas Foster Bombe glacée – similar to a baked Alaska, but typically using chocolate coating instead of meringue for the outer layer Fried ice cream List of desserts Ayto, John. An A–Z of Food and Drink, archived from the original on 19 August 2016. The dictionary definition of baked alaska at Wiktionary
Baked Alaska
–
Cherry Baked Alaska
Baked Alaska
–
A Bombe Alaska at a restaurant in Singapore which has been
flambéed with alcohol
Baked Alaska
–
Flame on the iceberg from
Hong Kong. Made with
ice cream,
sponge cake,
cream,
syrup, and
whisky
Cookbook: Ice cream 
Media: Ice cream
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