English as a business language

Fried desserts
Fried desserts are made using a cooking process called deep frying. To deep-fry food, a large pot filled with oil is heated, and then the food is placed into the pot. Deep-fried desserts include doughnuts.


Frozen desserts
Frozen desserts are made by blending the ingredients in a freezer. Frozen desserts include ice cream (a mixture of cream, milk, sugar, and flavorings), milk shakes (a mixture of ice cream, milk, and flavorings), and sherbet (also spelled "sorbet") (a mixture of water, sugar, and flavorings).


Chilled desserts
Some desserts are made without using the oven or the freezer. Trifle is an English dessert made by soaking ladyfinger biscuits in sherry, covering them with whipped cream, and then letting it chill in the refrigerator. Some types of instant pudding and instant mousse desserts can be made without cooking; a person simply mixes the instant pudding powder with milk and chills it in the refrigerator.


About desserts

Dessert is a course that concludes a meal. It is a sweet or tasty meal served at lunchtime or dinnertime. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur.

The word "dessert" is most commonly used for this course in Australia, Canada, Ireland, New Zealand, and the United States, while it is one of several synonyms (including "pudding", "sweet" and "afters") in the United Kingdom and some other Commonwealth countries.
The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Dried fruit and honey were probably the first desserts.
Sweet desserts usually contain cane sugar, palm sugar, brown sugar, honey, or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. Other common ingredients in Western-style desserts are flour or other starches, cooking fats such as butter or lard, dairy, eggs, salt, acidic ingredients such as lemon juice, and spices and other flavoring agents such as chocolate, coffee, peanut butter, fruits, and nuts. The proportions of these ingredients, along with the preparation methods, play a major part in the consistency, texture, and flavor of the end product.
Sugars contribute moisture and tenderness to baked goods. Flour or starch components serve as a protein and give the dessert structure. Fats contribute moisture and can enable the development of flaky layers in pastries and pie crusts. The dairy products in baked goods keep the desserts moist. Many desserts also contain eggs, in order to form custard or to aid in the rising and thickening of a cake-like substance. Egg yolks specifically contribute to the richness of desserts. Egg whites can act as a leavening agent or provide structure.
Desserts can contain many spices and extracts to add a variety of flavors. Salt and acids are added to desserts to balance sweet flavors and create a contrast in flavors. Some desserts are coffee-flavored, for example an iced coffee soufflé or coffee biscuits. Alcohols and liqueurs can also be used as an ingredient, to make alcoholic desserts.
Desserts can be baked or cooked in the oven. They can also be hot and cold.
Cold desserts include parfait, ice-cream, sherbet, puddings, jellies and etc. Hot desserts are cakes, brownies, custards, tarts, cookies and etc.
Dessert foods often contain relatively high amounts of sugar and fats and, as a result, higher calorie counts per gram than other foods. Fresh or cooked fruit with minimal added sugar or fat is an exception.


Word file:
Dessert – desert, çərəz
Conclude – yekunlaşdırmaq
Lunchtime – nahar vaxtı
Dinnertime – şam yeməyi vaxtı
Term –müddət; termin
Probably – yəqin, ehtimal ki
Syrup, treacle – şərbət
Lard – piy, donuz piyi
Peanut – fıstıq
Tenderness – incəlik
Balance – taraz, balans; tarazlamaq
Contrast – təzad, zidd, ziddiyyət
Coffee-flavored – qəhvə ətirli
Exception – istisna