Confectionery is the term used for a variety of wheat-based roasted food products. The term is applied to two different products in North America and the Commonwealth of Nations and Europe. North American biscuits are usually soft bread, leavened, and covered in biscuit articles (bread). This article covers other types of biscuits, which are usually hard, flat and unleavened.
Video Biscuit
Variations in the meaning
- In Commonwealth and Irish countries, biscuits are small baked products to be called "cookies" or "crackers" in the United States and most Canadians speak English. Biscuits in England, the Isle of Man and Ireland are hard and may be savory or sweet, like chocolate, digestive, hobnobs, ginger, rich tea, bourbons, and custard creams. At Commonwealth Nations and Ireland, the term "cookie" usually refers only to one type of biscuit (chocolate chip cookie); however, it may also refer locally to certain types of biscuits or bread.
- In the United States and parts of Great Britain Canada, "biscuits" are fast breads, somewhat similar to scones, and are usually unsweetened. Leavening is achieved through the use of baking powder or when using baking soda buttermilk. Biscuits are usually referred to as "cookie powder biscuits" or "butter biscuits" if buttermilk is used instead of milk as a liquid. Southern regional variations use the term "beaten biscuits" (or in New England "sea biscuits") closer to hardtack than soft dough biscuits.
Maps Biscuit
Etymology
The modern-day difference in English about the word "biscuit" is provided by English cook writer Elizabeth David in English Bread and Yeast Cuisine, in the chapter "Yeast of Bread and Little Tea Cake" and the "Soft Biscuit" section. He wrote,
It is interesting that these soft biscuits (such as scones) are common to Scots and Guernsey, and that the term biscuits applied to soft products is maintained in these places, and in America, whereas in England it is completely dead.
The Old French word bescuit is derived from the Latin word bis (twice) and coquere , coctus (for cooking, cooked ), and, therefore, means "twice cooked". This is because the biscuits were originally cooked in a double process: first baked, and then dried in a slow oven. The term was later adapted into English in the fourteenth century during the Middle Ages, in the Middle English word bisquite, to represent a hard product, baked twice. (see Zwieback Germany) The Dutch from around 1703 has adopted the word koekje ("small cake") to have the same meaning for similar baked hard products. The difference between a secondary Dutch word and the origin of Latin is that, while koekje is a cake that rises during grilling, biscuits, which have no collecting agent, generally not (see gingerbread/ginger biscuit), except for expansion hot air during roasting.
As continental Europeans began emigrating to colonial North America, their two words and their "same but different" meaning began to clash. The words cookie or cracker become the preferred words that mean hard, baked products. Further confusion has been added by the adoption of the word biscuit for popular cheese buns in the United States. According to the American English dictionary, Merriam-Webster, the cake is a "small cake that is flat or slightly raised". Biscuits are "one of a variety of hard or crunchy roasted products" similar to the American term cracker or cake, or "small bread made from dough that has been rolled and cut or dropped from a spoon".
In a number of other European languages, a term derived from Latin bis coctus refers to another baked product, similar to a sponge cake; eg Spanish bizcocho , German Bisuitmasse , Russian ??????? ( biskvit ), Polish biszkopt .
In modern Italian use, the term biscotto is used to refer to the type of hard-boiled biscuits twice, and not just to cantuccini like in English-speaking countries.
History
Biscuits for traveling
The need for nutritious, easy-to-store, portable, and long-lasting food in long distances, especially at sea, was initially solved by taking live food with butchers/cooks. However, this takes up extra space on what is either a horse-powered horse or a small boat, reducing travel time before additional food is needed. This resulted in the early troops' adopting a hunter-foraging style.
The introduction of refined cereal roasting including flour making provides a more reliable source of food. The Egyptian seafarers brought a flat, frail piece of bread millet called dhourra cake while the Romans had biscuits called buccellum. Roman Cookbook Apicius explains: "thick paste of flour is boiled and spread on a plate, then dry and harden, it is cut and then fried until crunchy, then served with honey and pepper."
Many early doctors believed that most of the drug problems were associated with digestion. Therefore, both for sustenance and avoiding disease, daily consumption of biscuits is considered good for health.
Hard biscuits soften as they age. To overcome this problem, early bread makers tried to create the most difficult biscuits. Because it is very hard and dry, if stored and transported properly, hardtack navies will survive with rough handling and high temperatures. Baked hard, it can be stored without damage for years as long as it remains dry. For long trips, hardtack is baked four times, rather than two more common ones. To soften hardtack to eat, often dipped in brine, coffee, or other liquids or cooked into a skillet.
At the time of the Spanish Armada in 1588, the daily allowance aboard the Royal Navy was a pound of biscuits plus a gallon of beer. Samuel Pepys in 1667 the first legitimated navy won with varied and nutritious rations. The Royal Navy hardtack during the reign of Queen Victoria was made by machines at the Royal Clarence Victualling Yard in Gosport, Hampshire, stamped with the Queen's sign and the number of ovens in which they were roasted. Biscuits remain an important part of the Royal Navy sailor's diet until the introduction of canned food. The canned meat was first marketed in 1814; preserved beef in cans was officially added to the Royal Navy rations in 1847.
Confectionery biscuits
Early biscuits are hard, dry, and not sweet. They are most often cooked after bread, in the baker's oven of coolers; they are a cheap form of food for the poor.
In the seventh century AD, the Persian imperial cooks had learned from their ancestors enlightening techniques and enriched the bread mix with eggs, butter and cream, and sweetened them with fruit and honey. One of the earliest spiced biscuits is ginger bread, in French, pices pain, which means "spice toast", brought to Europe in 992 by the Armenian priest GrÃÆ' Â © goire de Nicopolis. He left Nicopolis Pompeii, from Lesser Armenia to live in Bondaroy, France, near the town of Pithiviers. He lived there for seven years and taught French pastors and Christians how to cook ginger bread. This was originally a dumpling, molasses-based cake or bread. Because it is so expensive to make, the early ginger biscuits are a cheap form of using the rest of the bread mixture.
With the combination of the Muslim invasions of the Iberian Peninsula, and then the Crusades developed the spice trade, cooking techniques and Arabic materials spread to Northern Europe. In medieval times, biscuits were made from flavored sweetened flour paste and then baked (for example, ginger bread), or from baked bread enriched with sugar and spices and then roasted again. King Richard I of England (aka Richard the Lionheart) left the Third Crusade (1189-92) with a "muslin biskit", which is a mixture of corn compounds from wheat, rye, and peanut flour.
Because the manufacture and quality of bread has been controlled to date, so is the skill of making biscuits through craft unions. As the supply of sugar begins, and the improvement and supply of flour increases, so does the ability to taste more food, including sweet biscuits. Early references from the Vadstena monastery show how Swedish nuns bake gingerbread to facilitate digestion in 1444. The first documented ginger biscuit trade dates from the 16th century, where they were sold at monastic pharmacies and small town farmers' markets. Gingerbread became widely available in the 18th century. British biscuit companies from McVitie's, Carr's, Huntley & amp; Palmer, and Crawfords were all erected in 1850.
Along with local produce of meat and cheese, many regions of the world have their own unique biscuit style because of the historical advantage of this form of food.
Today's biscuits
Commonwealth of the United Nations and Europe
Most modern biscuits can trace their origins back to hardboat biscuits or bakery creative art:
- Ship biscuits come from: Tea, digestion, rich, hobnobs
- Art Baker: Biscuit rose de Reims
Today's biscuits can be tasty or sweet, but they are mostly small in diameter about 5 cm (2.0 inches), and flat. The term biscuits also applies to sandwich type biscuits, where the "crème" layer or ice sheet is sandwiched between two biscuits, such as custard cream, or a layer of jam (as in a biscuit that, in Great Britain, is known). as "Jammie Dodgers")
Sweet biscuits are usually eaten as a snack, and are generally made with wheat flour or wheat, and sweetened with sugar or honey. Varieties may contain chocolate, fruit, jam, nuts, ginger, or even used to patch up other fillings.
Digestive biscuits and rich tea have a strong identity in British culture as traditional accompaniment for a cup of tea and are regularly eaten as such. Some tea drinkers "dunk" biscuits in tea, allowing them to absorb fluids and soften slightly before consumption. Chocolate digestion, Rich tea, and Hobnobs were ranked the three favorite dunking biscuits in the UK in 2009, with custard creams ranks third in non-dunking polls.
Biscuits or savory biscuits (such as cream biscuits, water biscuits, oatcakes, or dried bread) are usually more obvious and commonly eaten with cheese after a meal. Many tasty biscuits also contain additional ingredients for flavor or texture, such as poppy seeds, onions or onion seeds, cheese (like melted cheese), and olives. Savory biscuits also typically have a special section in most European supermarkets, often in the same hallway with sweet biscuits. The exception to the savory biscuits is a sweet digestion known as "Hovis biscuits", which, although slightly sweet, is still classified as a cheese biscuit. Savory biscuits sold in supermarkets are sometimes associated with certain geographical areas, such as Scottish oatcakes or Cornish wafer biscuits.
In general, the UK, Australia, South Africa, New Zealand, Nigeria, Kenya, India, Pakistan, Sri Lanka, Singapore, and Ireland use the English meaning "biscuits" for sweet biscuits, biscuits and cakes are used interchangeably, depending on the region and speakers, with biscuits usually referring to loud sweet biscuits (such as digestion, Nice, Bourbon cream, etc.) and cookies for soft baked goods (ie chocolate chip cookies); In Canada, this term is now less frequently used, usually by brand imported biscuits or in the Maritimes; However, the Canadian Christie Biscuits refers to what Americans call crackers. This feeling is the root of the name of the most prominent cake maker and cracker in the United States, the National Biscuit Company, now called Nabisco.
North America
In the United States and parts of Canada, biscuits are small bread with hard chocolate crust and soft interior. These biscuits are very popular in South America, where generations have inherited family recipes. They are made with baking powder or baking soda as chemical leavening agents rather than yeast (fast bread) although they can also be made using yeast (and then called angel biscuits) or starter sourdough.
They are traditionally served as a side dish with food. As a breakfast, they are often eaten with butter and sweet spices like sugar syrup, light sugar syrup, maple syrup, sorghum syrup, honey, or fruit jam or jelly. With other foods, they are usually eaten with butter or sauce instead of sweet spices. However, biscuits and sauces (biscuits smeared with country gravy) or biscuits with sausage are usually served for breakfast, sometimes as a main course. Biscuits can also be used to make a breakfast sandwich by cutting it in half and laying egg and/or breakfast meat in the middle.
See also
- English and American English differences
- Tin biscuits
- Dog biscuits
- Ground biscuits
- List of baked goods
- List of biscuits and cookies
- List of biscuits and biscuits
- Fast bread list
- Rusk
Note
References
External links
- Buttermilk Biscuits Recipe Video
Source of the article : Wikipedia
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