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