Confectionary
Confectionery
Confectionery (pronunciation: /kənˈfɛkʃənəri/) is the art of making confections, which are food items that are rich in sugar and carbohydrates. The term is derived from the French word 'confection', meaning 'to make'.
Etymology
The term 'confectionery' is derived from the Latin word 'confectio', meaning 'to prepare'. It was first used in English in the 14th century to refer to the action of confecting or compounding. By the 18th century, it had come to refer specifically to sweetmeats and sweet dishes.
Types of Confectionery
Confectionery is divided into two broad categories:
- Hard candies: These are candies made from sugar and water that are boiled to a temperature of 160 °C (320 °F) and then cooled and shaped. Examples include lollipops, rock candy, and candy canes.
- Soft candies: These are candies that are not as hard as hard candies and can be chewed. Examples include marshmallows, jelly beans, and gummy bears.
Related Terms
- Candy: A sweet food product, often made from sugar or syrup, that is often shaped into small pieces.
- Chocolate: A type of confectionery that is made from cacao beans.
- Sugar: A sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet, used as a sweetener in food and drink.
- Carbohydrate: A type of nutrient that is the main source of energy for the body. It is found in foods like grains, fruits, and vegetables.
- Dessert: A course that concludes a meal. The course usually consists of sweet foods and beverages.
External links
- Medical encyclopedia article on Confectionary
- Wikipedia's article - Confectionary
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