Confectionery
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 or prepare'.
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: bakers' confections and sugar confections. Bakers' confections, also known as pastry, includes items such as cakes, cookies, and pastries. Sugar confections include sweets, candies, chocolates, and similar items.
Bakers' Confections
Bakers' confections are sweet foods that are baked in an oven. Examples include cakes, cookies, and pastries. These are often made with flour, sugar, and some type of leavening agent such as baking powder or yeast.
Sugar Confections
Sugar confections are sweet foods that are made with sugar or other sweeteners. Examples include candies, chocolates, and gummies. These are often made by boiling sugar in water or milk to create a syrup, which is then flavored and shaped.
Related Terms
- Candy: A type of confectionery that is made by dissolving sugar in water or milk to create a syrup, which is then flavored and shaped.
- Chocolate: A type of confectionery that is made from cacao beans, which are roasted, ground, and then typically sweetened and flavored.
- Pastry: A type of bakers' confectionery that is made from a dough of flour, water, and shortening, which may be savory or sweetened.
External links
- Medical encyclopedia article on Confectionery
- Wikipedia's article - Confectionery
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