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