Abstract

Sweets and Confectionary: One of the last courses of the French classical menu called ‘dessert’ goes by the principle if the age- old saying ‘all is well that ends well’. This course of meal leaves a long-lasting impression on the guest’s mind and satisfies his/her sweet tooth, thus completing the dining experience. Dessert is usually a sweet food served as the final course of a meal. The use of the term dessert was first recorded in 1600 and it is derived from the French word desservier, which means ‘to clear the table’. This etymology is reflected in current table service, where it is customary to remove everything that is not being used (salt/pepper shakers, bread baskets, sometimes even flowers) from the table before serving dessert.