Food Terminology Part 1
Chocolate
Chip Cookie
A chocolate
chip cookie is a drop cookie that originated in the United States and
features chocolate chips (small morsels of
sweetened chocolate) as its distinguishing ingredient. Circa 1938, Ruth Graves Wakefield added chopped up
bits from a Nestlé semi-sweet chocolate bar into a cookie.
The
traditional recipe combines a dough composed of butter and both brown and white
sugar, semi-sweet chocolate chips and vanilla. Variations include recipes with
other types of chocolate as well as additional
ingredients such as nuts or oatmeal.
There are also veganversions
with ingredient substitutions such as vegan chocolate chips, vegan margarine,
and so forth.
Wakefield's
cookbook, Toll House Tried and True Recipes, was first published in
1936 by M. Barrows & Company, New York.
The 1938 edition of the cookbook was the first to include the recipe "Toll
House Chocolate Crunch Cookie" which rapidly became a favorite cookie in
American homes.
During WWII,
soldiers from Massachusetts who were stationed overseas shared the
cookies they received in care packages from
back home with soldiers from other parts of the United States. Soon, hundreds
of soldiers were writing home asking their families to send them some Toll
House cookies, and Wakefield was soon inundated with letters from around the
world requesting her recipe. Thus began the nationwide craze for the chocolate
chip cookie. The recipe for chocolate chip cookies was brought to the UK
in 1956, with Maryland Cookies one of the UK's best
selling chocolate chip cookies.
Chocolate Brownie
One legend about the creation of brownies is that of Bertha
Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893 Palmer asked a pastry chef for a dessert suitable for
ladies attending the Chicago World's Columbian Exposition. She requested a cake-like confection smaller
than a piece of cake that could be included in boxed lunches. The result
was the Palmer House Brownie with walnuts and an apricot glaze. The modern Palmer House Hotel
serves a dessert to patrons made from the same recipe. The name was given
to the dessert sometime after 1893, but was not used by cook books or journals
at the time.
The first-known printed use of the word
"brownie" to describe a dessert appeared in the 1896 version of
the Boston Cooking-School Cook Book by Fannie Farmer, in reference to molasses cakes
baked individually in tin molds. The earliest-known published
recipes for a modern style chocolate brownie appeared in the Home
Cookery (1904, Laconia, NH), Service Club Cook Book (1904,
Chicago, IL), The Boston Globe (April
2, 1905 p. 34), and the 1906 edition of Farmer cookbook. These recipes
produced a relatively mild and cake-like brownie.
Chocolate
Cake
Chocolate cake is made with chocolate. It can also be made with
other ingredients, as well. These ingredients include fudge, vanilla creme, and other sweeteners. The
history of chocolate cake goes back to 1764, when Dr. James Baker discovered
how to make chocolate by grinding cocoa beans between two massive circular
millstones.
In 1828, Conrad
Van Houten of the
Netherlands developed a mechanical extraction method for extracting the fat
from cacao liquor resulting in cacao butter and the partly defatted cacao, a
compacted mass of solids that could be sold as it was "rock cacao" or
ground into powder. The processes transformed chocolate from an exclusive
luxury to an inexpensive daily snack. A process for making silkier and
smoother chocolate called conching was developed in 1879 by Rodolphe Lindt and
made it easier to bake with chocolate, as it amalgamates smoothly and
completely with cake batters. Until 1890 to 1900, chocolate recipes were mostly
for chocolate drinks, and its presence in cakes was only in fillings and glazes. In 1886, American cooks began adding
chocolate to the cake batter, to make the first chocolate cakes in the US.
Cheese Cake
Cheesecake is a sweet
dessert consisting of one or more layers. The main, and thickest layer,
consists of a mixture of soft, fresh cheese (typically cream cheese or
ricotta), eggs, and sugar; if there is a bottom layer it often consists of a
crust or base made from crushed cookies (or digestive biscuits), graham
crackers, pastry, or sponge cake.[1] It may be baked or unbaked (usually
refrigerated). Cheesecake is usually sweetened with sugar and may be flavored
or topped with fruit, whipped cream, nuts, cookies, fruit sauce, or chocolate
syrup. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin,
key lime, chocolate, Oreo, chestnut, or toffee.
Souffle
A soufflé (French:
[su.fle]) is a baked egg-based dish which originated in early eighteenth
century France. It is made with egg yolks and beaten egg whites combined with
various other ingredients and served as a savory main dish or sweetened as a
dessert. The word soufflé is the past participle of the French verb souffler
which means "to breathe" or "to puff".
Crème brûlée
Crème brûlée (/ˌkrɛm bruːˈleɪ/; French
pronunciation: [kʁɛm bʁy.le]), also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. The custard base
is traditionally flavored with vanilla, but can have a variety of other flavorings.
The
earliest known recipe for crème brûlée (burnt cream) appears
in François Massialot's 1691 cookbook Cuisinier
royal et bourgeois. The name "burnt cream" was used
in the 1702 English translation. Confusingly, in 1740 Massialot referred
to a similar recipe as crême à l'Angloise; 'English cream'.
The dish then
vanished from French cookbooks until the 1980s. A version of crème
brûlée (known locally as Trinity Cream or Cambridge
burnt cream) was introduced at Trinity College, Cambridge, in 1879 with
the college arms impressed on top of the cream with a branding iron'.
Crème
brûlée was
not very common in French and English cookbooks of the nineteenth and twentieth
centuries, but it became extremely popular in the 1980s, "a symbol
of that decade's self-indulgence and the darling of the restaurant boom", probably
popularized by Sirio Maccioni at his New York
restaurant Le Cirque, who claimed he made it "the most famous
and by far the most popular dessert in restaurants from Paris to Peoria".
Lasagne
Lasagne originated in
Italy during the Middle Ages and has traditionally been ascribed to the city of
Naples. The first recorded recipe was set down in the early 14th century Liber
de Coquina (The Book of Cookery). It bore only a slight resemblance to the
later traditional form of lasagne, featuring a fermented dough, flattened into
a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the
use of a small pointed stick. Other recipes written in the century following
the Liber de Coquina recommended boiling the pasta in a chicken broth and
dressing it with cheese and chicken fat, or in one case walnuts, in a recipe
adapted for the Lenten fast.
Red Velvet Cake
Red Velvet cake is traditionally a red, red-brown, or "mahogany"
or "maroon" colored chocolate layer cake,
layered with white cream cheese or ermine icing. The
cake is commonly served on Christmas or Valentine's Day.
Common modern red velvet cake is made with red dye, however the red color
was originally due to non-Dutched, anthocyanin-rich
cocoa.
Common ingredients include buttermilk,
butter, cocoa, vinegar, and flour. Beetroot or red food coloring may be used for the color.
James Beard's reference, American Cookery (1972), describes three red velvet cakes
varying in the amounts of shortening, butter, and vegetable oil. All used red food coloring. The reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy.
This natural tinting may have been the source for the name "red
velvet", as well as "Devil's food" and similar names for chocolate cakes. Contemporarily,
chocolate has often undergone Dutch processing, which prevents the color change of the anthocyanins. A
reconstruction of the original red velvet cake involves reducing or eliminating
the vinegar and colorants, and using a non-Dutched cocoa to provide the needed acidity and color.
When
foods were rationed during World
War II, bakers used boiled beet juices to enhance the color of
their cakes. Beets are
found in some red velvet cake recipes, where they also serve to retain
moisture. Adams Extract, a Texas company, is
credited with bringing the red velvet cake to kitchens across America during
the Great Depression era, by being one of the
first to sell red food coloring and other flavor extracts with the use of
point-of-sale posters and tear-off recipe cards. The cake and its original
recipe are well known in the United States from New York City's famous Waldorf-Astoria Hotel, which has dubbed the
confection Waldorf-Astoria cake. However, it is
widely considered a Southern recipe. Traditionally,
red velvet cake is iced with a French-style butter roux icing (also
called ermine icing), which is very light and fluffy, but time-consuming to
prepare. Cream cheese frosting and buttercream frosting
are variations which have increased in popularity.
In Canada,
the cake was a well-known dessert in the restaurants and bakeries of the Eaton's department
store chain in the 1940s and 1950s. Promoted as an exclusive Eaton's recipe,
with employees who knew the recipe sworn to silence, many mistakenly believed
the cake was the invention of the department store matriarch, Lady Eaton.
In recent
years, red velvet cake and red velvet cupcakes have become increasingly popular
in the US and many European countries. A resurgence in the popularity of this
cake is attributed by some to the film Steel Magnolias (1989),
which included a red velvet groom's cake made
in the shape of an armadillo. Magnolia Bakery in Manhattan,
has served it since its opening in 1996, as did restaurants known for
their Southern cooking like Amy Ruth's in Harlem, which
opened in 1998. In 2000, Cake Man Raven opened
one of the first bakeries devoted to the cake in Brooklyn.
Cupcake
A cupcake (also British English: fairy cake; Hiberno-English: bun; Australian
English: fairy cake or patty cake) is a small cakedesigned to serve one person, which may be baked in a small
thin paper or aluminum cup. As with larger cakes, icing and other cake decorations such as fruit and candy may be applied.
The
earliest extant description of what is now often called a cupcake was in 1796,
when a recipe for "a light cake to bake in small cups" was written
in American Cookery by Amelia Simmons. The
earliest extant documentation of the term cupcake itself was
in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828
in Eliza Leslie's Receipts cookbook.
In the early
19th century, there were two different uses for the term cup cake or cupcake.
In previous centuries, before muffin tins were
widely available, the cakes were often baked in individual pottery cups, ramekins,
or molds and took their name from the cups they were baked in. This is the use
of the name that has remained, and the name of "cupcake" is now given
to any small, round cake that is about the size of a teacup.
While English fairy cakes vary in size more than American cupcake, they are
traditionally smaller and are rarely topped with elaborate icing.
The other
kind of "cup cake" referred to a cake whose ingredients were measured
by volume, using a standard-sized cup, instead of being weighed. Recipes whose
ingredients were measured using a standard-sized cup could also be baked in
cups; however, they were more commonly baked in tins as layers or loaves. In
later years, when the use of volume measurements was firmly established in home
kitchens, these recipes became known as 1234 cakes or quarter
cakes, so called because they are made up of four ingredients: one cup of
butter, two cups of sugar, three cups of flour, and four eggs. They are
plain yellow cakes, somewhat less rich and less expensive than pound cake,
due to using about half as much butter and eggs compared to pound cake.
The names of
these two major classes of cakes were intended to signal the method to the
baker; "cup cake" uses a volume measurement, and "pound
cake" uses a weight measurement.
Mie Goreng
Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning
"fried noodles"), also known as bakmi goreng, is a
flavourful and spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam, and Singapore. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it can be
found everywhere in the country, sold by all food vendors from street-hawkers, warungs, to high-end restaurants. It is an Indonesian one-dish meal
favourite, although street food hawkers commonly sell it together with nasi goreng (fried rice). It is commonly available at Mamak stalls in Singapore, Brunei Darussalam, and Malaysia and is
often spicy. In Sri Lanka, mee goreng is a popular dish due to Malay cultural influences and is sold at street food stalls around the country.
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