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Provides an in-depth look at food and beverage service, along with fundamental concepts in finance, marketing, and staff management.
The fat is rubbed into the flour, coating the flour grains, and preventing them from taking up moisture thus preventing the formation of gluten.
A pastry that can be savoury or sweet and contain fat up to 50% of the flour weight, salt and water.
The rolling and folding of pastry so that individual layers of fat and dough are formed.
A fondant which are creamy and liquid.
It contains dormant yeast cells that keep at room temperature for several months.
An unleavened flatbread from Mexico
It was traditionally made with the strong high protein flour from central Europe and baked in an oven filled with steam to produce a thin glazed crust.
A fondant that has the same texture of clay that is a little stiffer than the common one.
A filling, icing or coating which is used as ganache either with butter or fresh cream, flavours and / or liqueur or baked.
May be used fresh, poached, as a pulp, boiled and or thickened with pectin, gelatine, or starch.
It was first baked in New Zealand in the mid 19th century.
Threats to fire safety.
A mix of Crème Patisserie and Italian Meringue.
Determine appropriate ways to eliminate or control the hazard.
A Torte with a pastry base filled with meringues containing dates chocolate and peel. Icing applied after baking.
Conversion of 200 Centigrade to Farenheit
Is a simple pastry that expands when cooked due to the number of layers.
A term used to describe decorations that may be applied to the outside of the gateau.
Commonly used in modern patisserie in poached creams like crème caramel or crème brulee.
This is the substitute for 1/4 cup butter plus 3 /4 cup of milk.
It acts as a leavener, dough developer, and flavor builder.
A term used to describe something that has the potential to cause harm or adverse effects to individuals, organizations property or equipment.
Transforms unpalatable dough into a light, readily digestible, porous flavourful product.
This contains carotene, the colouring pigment of flour.
A product popular in many European countries around Christmas time and originating from Germany.
It is the blending of whipped cream and melted chocolate together so minimal air is lost so the light properties of a delicious chocolate mousse are achieved.
It is formed when insoluble proteins are hydrated with moisture, normally water.
Has many layers that cause it to expand or “puff” when baked.
This is the substitute for 3 tablespoon of sifted non- fat dry milk plus 1 cup water, 6 tablespoons of sifted crystals plus 1 cup water.
Conversion of 1 quart
It is a cross disciplinary area concerned with protecting the safety, health and welfare of people engaged in work employment.
The product of baking a mixture of flour, water, salt, yeast and other ingredients.
This can be associated with severe physical and/or psychological effects,
Japan's specialized pastry confections.
An edible icing made of 100% edible ingredients.
Layers of cake or sponge with layers of flavored cream between, cake or sponge layers infused with flavors that will enhance the final product.
These belongs to a group of chemical compounds called carbohydrates.
The manipulation of a dough until the correct consistency is achieved.
Are used to hold layers together to form gateau construction.
Greeks's staple food.
These breads are characterised by small volume, dense texture and a high grain content.
The ingredient with the major influence on both flavour and consistency.
A gateau that has meringue style base and top with flavoured cream in between.
The feast of the grerat loaves.
Classical European style pastry that is dough of flour salt and water that has had fat incorporated in layers.
These are round, chewy rolls about 10 cm in diameter with a hole in the middle.
Microorganisms are those used in food production
The only leavenings used in yeast bread.
A sweetened sweet crust pastry.
It is used in greasing pans or surface of pastries and breads.
It is also known as a Choux pastry.
A funnel shaped container of icing or whipped cream.
It is a fine flavoured egg and butter enriched breakfast treat, very similar to brioche.
These are health practices and habits which enable one to stay physically healthy.
Flavoured fresh creams that can be stabilised when chilled with the addition of setting agents like gelatine or agar-agar.
A baked meringue of ground nuts sugar and egg white. Less sugar than normal meringue.
Survives at intermediate temperature level, 5◦C - 47◦C.
It is the collection, transport, processing or disposal, managing and monitoring of waste materials.
This is the substitute for 2 tablespoon all purpose flour.
Flatbreads that are leavened with fresh yeast and risen twice before baking.
The chance or probability that a person will be harmed or experience an adverse health effect caused by a hazard.
This can be used as filling for some gateaux, flavours and other ingredients can be added as needed.
A natural mineral that consists of 6 parts chlorine and 4 parts sodium.
It is made from slurry of yeast and water with enough of its moisture removed so that the yeast can be compressed into blocks.
A coloured sugar candy that can be used to attach to the side of gateau or even applied to the top of gateau.
These are multi-cellular, filamentous fungi which are characterized by cottony appearance.
Caused by organisms such as viruses, bacteria, fungi and parasites.
Conversion of 5 whole eggs
The simplest and most common pastry, it is made with flour, fat, butter, salt, and water to bind the dough and this is used mainly in tarts.
A classic balls of choux pastry that uses filled with flavoured crème patisserie
It is broken down by enzymes into simple sugars, which are to be used by yeast as food.
Has a blade knife used to cut dough when making pastries.
It settles at the bottom during fermentation and is preferred for lagers and pilsners.
A very light pastry that is often filled with cream.
Has a handle and with wire which I used to cut fat or shortening in the preparation of pies, biscuits or doughnuts.
A flatbreads that can be made without yeast from a firm dough.
This is the substitute for 1 cup margarine,7/8 to 1 cup hydrogenated fat plus ½ teaspoon of fat, 7/8 cup of lard plus ½ teaspoon salt
The earliest breads made by humans.
A steamed or baked pork buns which are a regular savory dim sum menu item.
Conversion of 16 ounces
It is the by-product of the brake system after all the available endosperm has been removed.
A method in which the fat is incorporated during the dough mixing process and is dispersed roughly through the dough.
Conversion of 2 cups
It rises to the top of the brew during fermentation and is used for pale ales, stouts, and other top-fermented ales.
A flatbread known in Iran and Turkey.
These are illnesses transmitted to people by food.
Conversion of 100 Centigrade to Farenheit
It is baked by placing flattened pieces of dough onto the walls of an urn shaped oven. These breads are usually baked in an extremely hot oven with temperatures of 450°C - 600°C.
An oven which contains fans that circulate the air and distribute the heat rapidly throughout the interior.
It was first manufactured in the 1970s. It’s a smaller form of dry yeast that rehydrates faster and can be added directly to the dry ingredients without being soaked first.
Conversion of 1 gallon
This is the substitute for 1 1/3 tablespoon frozen egg yolk.
A term that describes loss of moisture from starch based product such as bread and cake.
Conversion of 1 tablespoon.
A paper thin pastry dough that is used in many layers and generally wrapped around a filling and brushed with butter before baking.
An item that is required to meet a need of the end user.
It is used to pound or ground ingredients.
Used for sifting flour.
Conversion of 410 Farenheit to Centigrade
A sugar-based paste usually used in icing and decorating a cake.
Breads which are similar to white bread in terms of composition.
A mixture of boiled cream and chocolate.
These are single-celled microorganisms that can cause food-borne illnesses and spoilage.
The mixing of an ingredient like butter so it is smooth and lump free. It can be mixing it until the ingredient is lighter and fluffier due to the air being incorporated into the ingredient.
This is based on sponge cakes that had three layers of sponge and layers of cream and flavoured syrup.
This is the substitute for 1 ¼ cup sugar plus 1 /2cup liquid
It is the phrase used to describe a variety of physical reactions to stress.
Those that are basically causing stress to a worker.
A cold temperature loving microorganisms, -5◦C - 35◦C.
Used for different baking procedure for beating, stirring and blending.
It is the name of any of several pieces of legislation aimed at reducing smog and other types of air pollution and less damage of the ozone layer.
It is manufactured specially for the production of Yeast Goods.
Is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough.
Occurs when pathogens enter the body through ingestion of contaminated food.
Is a paper thin pastry dough that is used in many layers.
Conversion of 4 cups.
A reaction in which Sugars and other products,formed by breakdown of some of the proteins present, blend to form the attractive colour of the crust.
An individual portion size cakes
Rolled out thinly and used as a base for baked products.
A flavoring made from a salted slurry of S. cerevisiae and water.
The ability to change starch into sugars to provide food for the yeast to ferment through enzymatic activity.
This is placing lots of holes into the puff pastry dough with a special hand machine or using a fork.
A round pan with scalloped sides used for baking elegant and special cakes.
Refers to precautions that are taken to prevent or reduce the likelihood of a fire that may result in death, injury, or property damage,
Conversion of 1 cup
A heat loving microorganisms, thrive at 40◦F - 90◦F.
This is the substitute for 3 tablespoon cocoa plus 1 tablespoon fat.
A starch thickened milk enriched with the addition of egg.
A pastry which are part of Chinese Mid Autumn Festival traditions.
A type of organism requires a host in order for it to survive.
The most popular flour.
These are mandatory rules and standards set and enforced to eliminate or reduce occupational safety and health hazards in the workplace.
Conversion of 536 Farenheit to Centigrade
Comes in graduated sizes and has sloping sides used for mixing ingredients.
A pastry made from rice, or different types of flour, with fruit, sweet bean paste or sesame-based fillings.
Fruits that are slowly immersed in hot saturated sugar solution
This cake is traditionally served on the Sabbath and at festivals, particularly at the beginning of the New Year, in order to sweeten the hope for a happy year ahead.
The first great master of pastry making in modern times.
A simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry.
It contains strains of S. cerevisiae selected for their vigorous fermentation and tolerance of the 10% to 14% alcohol in most wine.
The greatest baker of athens.
A mixture of wheat flour, fats, salt and water.
Belongs to the fungi family and it is a very small single cell micro-organism.
Consist of words, messages and a pictorial symbol with variety of shapes, size and colors.
Conversion of 150 Centigrade to Farenheit
It is a unicellular organism yet each microscopic cell contains a multitude of enzymes capable of carrying out the most intricate series of chemical reactions.
Is a dough of flour, water and shortening that may be savoury or sweetened.
These are proteins which catalyse, or speed up, biological reactions.
It is a food-borne illness caused by toxins formed in the food by toxin-producing pathogens.
Classical pie of rich shortbread with a caramel filling loaded up with walnuts.
This traditional sweet bread can be found during any major religious festival.
The bread of the Gods
The single most effective way to prevent the spread of infections.
Originally pastry based with a filling inside and another mixture might act as a topping over the filling.
Is a very light pastry that is often filled with cream.
This delicate and porous rich festive bread is studded with sultanas and flavoured with candied citrus peel. It is baked in tall cylindrical moulds and can be served with cream or fresh mascarpone.
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