Title: Frozen dessert
Content:  Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes even solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones), on fruit purées (such as sorbet), on milk and cream (most ice creams), on custard (frozen custard and some ice creams), on mousse (semifreddo), and others. It is sometimes sold as ice-cream in South Asia and other countries. In Canada and elsewhere, the term is often used on imitations of ice cream which do not satisfy its legal definition (e.g., mellorine). In India some company brands like Hindustan Unilever sell frozen dessert made from vegetable oils rather than pure milk. Per Indian regulations, ice cream which is made from milk solids, but contains non-dairy fat is categorized and labelled as frozen dessert.
Title: List of desserts
Content:  A dessert is typically the sweet course that concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include other items. The word "dessert" originated from the French word desservir "to clear the table" and the negative of the Latin word servire. There are a wide variety of desserts in western cultures, including cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, and candies. Fruit is also commonly found in dessert courses because of its natural sweetness. Many different cultures have their own variations of similar desserts around the world, such as in Russia, where many breakfast foods such as blini, oladyi, and syrniki can be served with honey and jam to make them popular as desserts.
Title: List of desserts
Content: Açaí na tigela Baked Alaska ; Bombe glacée ; Bingsu Café liégeois ; Cendol ; Creme de papaya Faloodeh ; Frozen banana ; Frozen custard ; Frozen yogurt ; Frozie cup Gelato ; Givré ; Granita ; Grattachecca Halo-halo ; Huckabuck Ice milk ; Ice buko ; Iskrambol ; Italian ice Kulfi Maíz con hielo ; Mellorine Nam khaeng sai Paleta ; Patbingsu ; Piragua ; Popsicle Rainbow sherbet Semifreddo ; Shave ice ; Shaved ice ; Slush ; Sno-ball ; Snow cone ; Snow cream ; Soft serve ; Sorbet ; Spoom Tartufo ; Tasaka Guri-Guri ; Tutti frutti Zuccotto Frozen dessert is the generic name for desserts made by freezing liquids, semi-solids, and sometimes even solids. A B C F G H I K M N P R S T Z
Title: Dessert
Content:  Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. 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. Some cultures sweeten foods that are more commonly savory to create desserts.
Title: Dessert
Content:  In Ukraine and Russia, breakfast foods such as nalysnyky or blintz or oladi (pancake), and syrniki are served with honey and jam as desserts. In the Netherlands vla is a popular dessert. It is a custard-like dessert that is served cold. Popular flavours are: vanilla, chocolate, caramel, and several fruit flavours. There is also hopjesvla which is flavoured like a Hopje, a Dutch coffee and caramel sweet.
Title: Customs and etiquette in Chinese dining
Content:  Informal meals may not have a dessert course at all, or offer sweet foods that are particular favorites of the diners. Fresh fruit (often slices of citrus) or fresh or canned pineapple are often offered in restaurants. Other common desserts are tapioca or rice pudding, or a hot or cold soup flavored with sweet red beans. Ice cream may be offered, often flavored with ginger, sweet red beans, or a delicate tea. Fortune cookies are rarely offered by authentic Chinese restaurants, even in North America where they were invented. They are considered a lightweight amusement, suitable for informal gatherings of close friends and family. Fancier restaurants may offer mints or occasionally chocolates as breath fresheners.
Title: Persimmon pudding
Content:  Persimmon pudding is a traditional American dessert made with persimmons. Although American, persimmon pudding is similar to traditional English dessert puddings, such as Christmas pudding (raisin or fig) or quince pudding. This style of pudding is generally either steamed or cooked in an oven with a water bath (also called a bain-marie). These methods of cooking ensure the pudding remains moist and does not dry out or form a crust unlike the sweet but crusted persimmon bread. The pudding is often served with ice cream, crème anglaise, whipped cream, apple sauce, or hard sauce, which is sometimes called brandy sauce. It is traditionally served warm, though it can be served cold as well. Persimmon pudding lasts quite a while when refrigerated, and may be made in large batches to be served over the course of several days. As the pudding ages the various individual flavors mellow and blend. In the U.S. state of Indiana, it is considered one of two legendary local dishes; the other being sugar cream pie.
Title: List of desserts
Content: Affogato ; Arctic roll Bacon sundae ; Baked Alaska ; Banana split ; Biscuit Tortoni ; Booza Choc ice ; Chocolate chip cookie dough ice cream ; Choc-Top ; Coffee cabinet Dairy mix ; Dame blanche ; Dippin' Dots ; Dondurma Flame on the iceberg ; Freeze-dried ice cream ; Fried ice cream Gelato ; Golden Opulence Sundae Ice cream bar ; Ice cream cake ; Ice cream cone ; Ice cream float ; Ice cream sandwich ; Ice cream soda ; Ice milk ; Indian ice cream (Alaska) ; Indian ice cream (Canada) Knickerbocker glory ; Kulfi Milkshake ; Mix-in ; Mochi ice cream ; Monaka Parfait ; Penny lick Raspberry Ripple Screwball ; Snow cream ; Soft serve ; Sorbetes ; Spaghettieis ; Stracciatella ; Sundae Tin roof pie ; Tutti frutti Ice cream is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavors. Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common. A B C D F G I K M P R S T
Title: Crème brûlée
Content:  Crème brûlée or crème brulée, also known as burned cream, burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.
Title: Soft serve
Content:  Soft serve, also known as soft ice, is a frozen dessert, similar to ice cream but softer and less dense as a result of air being introduced during freezing. Soft serve has been sold commercially since the late 1930s in the US. In the US, soft serve is not sold prepackaged in supermarkets, but is common at fairs, carnivals, amusement parks, restaurants (especially fast food and buffet), and specialty shops. All ice cream must be frozen quickly to avoid crystal growth. With soft serve, this is accomplished by a special machine that holds pre-mixed product at a very low, but not frozen, temperature at the point of sale.

Question: Verify the following claims with "True" or "False": A food, a classic dessert, can be served warm (freshly baked) or cold.
Answer: True