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Bread and Pastry

Provides an in-depth look at food and beverage service, along with fundamental concepts in finance, marketing, and staff management.

yeast dough

batter components

history of bread

sanitation

hygiene

baking tools

mensuration

calculation and conversion

safety in hospitality

safety hazards

cake decorating

frosting

hospitality management

An edible icing made of 100% edible ingredients.

  • Ganache
  • Fondant

Is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough.

  • SHORT CRUST PASTRY
  • CHOUX CRUST PASTRY
Top 20 Bakery Worker Interview Ques...
Top 20 Bakery Worker Interview Questions and Answers for 2022

Conversion of 410 Farenheit to Centigrade

  • 210 Centigrade
  • Megalartia
  • 212 Farenheit
  • 302 Farenheit

This is based on sponge cakes that had three layers of sponge and layers of cream and flavoured syrup.

  • Frech pastries
  • Gateau

Is a very light pastry that is often filled with cream.

  • FLAKY CRUST PASTRY
  • CHOUX CRUST PASTRY

Has many layers that cause it to expand or “puff” when baked.

  • PUFF CRUST PASTRY
  • SHORT CRUST PASTRY

Used for sifting flour.

  • Beneficial Microorganism
  • Convention
  • Mixing Bowl
  • Flour Sifter

This is the substitute for 1 ¼ cup sugar plus 1 /2cup liquid

  • 1 cup honey
  • Yeast
  • 1 pound
  • Enzymes

Breads which are similar to white bread in terms of composition.

  • Light multigrain breads
  • Heavy multigrain breads
  • whole meal breads

A starch thickened milk enriched with the addition of egg.

  • Fruits
  • Creme Patissierie

A fondant which are creamy and liquid.

  • Dacquoise
  • Poured fondant

The ingredient with the major influence on both flavour and consistency.

  • Fat
  • Docking

Rolled out thinly and used as a base for baked products.

  • Pastry dough
  • Chop-in method

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.

  • Clean Air Act
  • Buchty

These breads are characterised by small volume, dense texture and a high grain content.

  • Wholemeal breads
  • Light multigrain breads
  • Heavy multigrain breads

A baked meringue of ground nuts sugar and egg white. Less sugar than normal meringue.

  • Fondant
  • Japonaise

These are health practices and habits which enable one to stay physically healthy.

  • Personal Hygiene
  • Stress

This is the substitute for 2 tablespoon all purpose flour.

  • 4 Quarts
  • 1 Pint
  • 16 Tablespoon
  • 1 Tablespoon Cornstach

A flatbread known in Iran and Turkey.

  • Tibet
  • Lavash
  • Bannock

Caused by organisms such as viruses, bacteria, fungi and parasites.

  • Biological hazards
  • Washing

A product popular in many European countries around Christmas time and originating from Germany.

  • Stollen
  • Honey cake

A classic balls of choux pastry that uses filled with flavoured crème patisserie

  • Boiled creams
  • Gateau St. Honore

These are single-celled microorganisms that can cause food-borne illnesses and spoilage.

  • Bacteria
  • Mortar and Pestle
  • Pastry Wheel
  • Pastry Blender

Conversion of 200 Centigrade to Farenheit

  • 392 Farenheit
  • Artos Theogonos
  • Thearios
  • Browning

A pastry made from rice, or different types of flour, with fruit, sweet bean paste or sesame-based fillings.

  • Chinese pastry
  • Puff pastry

It is the by-product of the brake system after all the available endosperm has been removed.

  • Bran
  • Saccharomyces cerevisiae

It is a fine flavoured egg and butter enriched breakfast treat, very similar to brioche.

  • Buchty
  • Generalized Stress Response

It is also known as a Choux pastry.

  • Cream Puff Pastry
  • Phyllo

Determine appropriate ways to eliminate or control the hazard.

  • Risk Assessment
  • Diastatic capacity

Classical pie of rich shortbread with a caramel filling loaded up with walnuts.

  • Chocolate
  • Engadiner Nusstorte

It settles at the bottom during fermentation and is preferred for lagers and pilsners.

  • Saccharomyces pastorianus
  • Saccharomyces cerevisiae
  • Saccharomyces cererianus

A term used to describe decorations that may be applied to the outside of the gateau.

  • Fondant
  • Decor

Conversion of 16 ounces

  • Enzymes
  • 1 pound
  • 1 cup honey
  • Yeast

It is the phrase used to describe a variety of physical reactions to stress.

  • Generalized Stress Response
  • Panatone

This can be used as filling for some gateaux, flavours and other ingredients can be added as needed.

  • Chibouste Creme
  • Creme Patisserie

May be used fresh, poached, as a pulp, boiled and or thickened with pectin, gelatine, or starch.

  • Candied fruits
  • Fruits

A fondant that has the same texture of clay that is a little stiffer than the common one.

  • Folding
  • Rolled fondant

The product of baking a mixture of flour, water, salt, yeast and other ingredients.

  • Bread
  • Starch
  • 1 egg yolk
  • 1 cup milk

It contains dormant yeast cells that keep at room temperature for several months.

  • Fresh Yeast
  • Cake Yeast
  • Active Dry Yeast

A sweetened sweet crust pastry.

  • pâte sucrée
  • Short pastry

It is a cross disciplinary area concerned with protecting the safety, health and welfare of people engaged in work employment.

  • Occupational safety and health
  • Risk

A heat loving microorganisms, thrive at 40◦F - 90◦F.

  • Thermophiles
  • Bundt Pan
  • Food Intoxication
  • Parasites

Occurs when pathogens enter the body through ingestion of contaminated food.

  • Food Infection
  • Foodborne Illnesses
  • Pyschrophiles
  • Electric Mixer

Greeks's staple food.

  • Bread
  • 210 Centigrade
  • Megalartia
  • 212 Farenheit

Is a dough of flour, water and shortening that may be savoury or sweetened.

  • Pastry
  • Bakers’ confectionery
  • Pastries

Conversion of 1 quart

  • 2 pints
  • 1 cup
  • 1 quart
  • 1 cup milk

It is used in greasing pans or surface of pastries and breads.

  • Pastry Brush
  • Bundt Pan
  • Parasites
  • Food Intoxication

It is used to pound or ground ingredients.

  • Mortar and Pestle
  • Pastry Wheel
  • Pastry Blender
  • Bacteria

A funnel shaped container of icing or whipped cream.

  • Pastry Bag
  • Mesophiles
  • Parasites
  • Molds

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.

  • Short crust pastry
  • Lamination aeration

An item that is required to meet a need of the end user.

  • Creaming
  • Commodity

A gateau that has meringue style base and top with flavoured cream in between.

  • Kneading
  • Dacquoise

Are used to hold layers together to form gateau construction.

  • Engadiner Nusstorte
  • Fillings

Commonly used in modern patisserie in poached creams like crème caramel or crème brulee.

  • Decor
  • Boiled creams

An unleavened flatbread from Mexico

  • Tortillas
  • Chapati
  • Naan

The feast of the grerat loaves.

  • Megalartia
  • 212 Farenheit
  • 302 Farenheit
  • Bread

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.

  • Browning
  • 280 Centigrade
  • 392 Farenheit
  • Artos Theogonos

The greatest baker of athens.

  • Thearios
  • Browning
  • 280 Centigrade
  • 392 Farenheit

Consist of words, messages and a pictorial symbol with variety of shapes, size and colors.

  • Safety signs
  • Risk Assessment

This contains carotene, the colouring pigment of flour.

  • Fat
  • Personal Hygiene

The manipulation of a dough until the correct consistency is achieved.

  • Mousses
  • Kneading

Conversion of 1 cup

  • 4 Quarts
  • 1 Pint
  • 1 Tablespoon Cornstach
  • 16 Tablespoon

A Torte with a pastry base filled with meringues containing dates chocolate and peel. Icing applied after baking.

  • Commodity
  • Datteltorte

This traditional sweet bread can be found during any major religious festival.

  • Tsoureki
  • Waste Management

A term that describes loss of moisture from starch based product such as bread and cake.

  • Tortes
  • Staling

Refers to precautions that are taken to prevent or reduce the likelihood of a fire that may result in death, injury, or property damage,

  • Fire Safety
  • Tsoureki

The single most effective way to prevent the spread of infections.

  • Washing
  • Starch

This is the substitute for 1 1/3 tablespoon frozen egg yolk.

  • 1 egg yolk
  • 1 cup milk
  • Bread
  • Starch

An oven which contains fans that circulate the air and distribute the heat rapidly throughout the interior.

  • Beneficial Microorganism
  • Flour Sifter
  • Mixing Bowl
  • Convention

A cold temperature loving microorganisms, -5◦C - 35◦C.

  • Pyschrophiles
  • Electric Mixer
  • Food Infection
  • Foodborne Illnesses

It was first baked in New Zealand in the mid 19th century.

  • Potato bread
  • Bagettes
  • Hearth bread

A flatbreads that can be made without yeast from a firm dough.

  • SIngle layered
  • Double layered
  • Multi layered

A round pan with scalloped sides used for baking elegant and special cakes.

  • Bundt Pan
  • Parasites
  • Food Intoxication
  • Pastry Brush

These belongs to a group of chemical compounds called carbohydrates.

  • Starch
  • 1 egg yolk
  • 1 cup milk
  • Bread

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.

  • Creme Patisserie
  • Creaming

It acts as a leavener, dough developer, and flavor builder.

  • Baking Powder
  • Yeast
  • Baking Soda

Conversion of 4 cups.

  • 1 quart
  • 1 cup milk
  • Baking
  • 2 pints

Conversion of 2 cups

  • 1 Pint
  • 1 Tablespoon Cornstach
  • 16 Tablespoon
  • 4 Quarts

Comes in graduated sizes and has sloping sides used for mixing ingredients.

  • Flour Sifter
  • Beneficial Microorganism
  • Convention
  • Mixing Bowl

The earliest breads made by humans.

  • Potato Breads
  • Flat breads
  • Bagels

The chance or probability that a person will be harmed or experience an adverse health effect caused by a hazard.

  • Risk
  • Salt

Belongs to the fungi family and it is a very small single cell micro-organism.

  • Enzymes
  • Yeast
  • 1 pound
  • 1 cup honey

The most popular flour.

  • White flour
  • Yeast

A mixture of boiled cream and chocolate.

  • Creme Patissierie
  • Ganache

It is manufactured specially for the production of Yeast Goods.

  • Saccharomyces cerevisiae
  • Fat

A pastry which are part of Chinese Mid Autumn Festival traditions.

  • Mooncakes
  • Pastry dough

Transforms unpalatable dough into a light, readily digestible, porous flavourful product.

  • Baking
  • 2 pints
  • 1 cup
  • 1 quart

Is a simple pastry that expands when cooked due to the number of layers.

  • FLAKY CRUST PASTRY
  • PHYLLO CRUST PASTRY

An individual portion size cakes

  • Gateau
  • Frech pastries

Originally pastry based with a filling inside and another mixture might act as a topping over the filling.

  • Datteltorte
  • Tortes

The only leavenings used in yeast bread.

  • Sour dough
  • Dry Yeast
  • Leaveners

Microorganisms are those used in food production

  • Beneficial Microorganism
  • Flour Sifter
  • Mixing Bowl

Has a handle and with wire which I used to cut fat or shortening in the preparation of pies, biscuits or doughnuts.

  • Pastry Blender
  • Bacteria
  • Mortar and Pestle

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.

  • Gateau
  • Folding

Conversion of 100 Centigrade to Farenheit

  • 212 Farenheit
  • 302 Farenheit
  • Bread
  • 210 Centigrade

This is the substitute for 1/4 cup butter plus 3 /4 cup of milk.

  • 3 teaspoon
  • 1 cup butter
  • 1 cup heavy cream
  • 1 ounce chocolate

A method in which the fat is incorporated during the dough mixing process and is dispersed roughly through the dough.

  • Chop-in method
  • pâte sucrée

Japan's specialized pastry confections.

  • Mochi
  • Short crust pastry

A natural mineral that consists of 6 parts chlorine and 4 parts sodium.

  • Salt
  • White flour

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.

  • Compressed Yeast
  • Quick Rise Yeast
  • Fresh Yeast

It is made from slurry of yeast and water with enough of its moisture removed so that the yeast can be compressed into blocks.

  • Active Dry Yeast
  • Cake Yeast
  • Instant Yeast

These are mandatory rules and standards set and enforced to eliminate or reduce occupational safety and health hazards in the workplace.

  • OSH Standards
  • Occupational safety and health

A steamed or baked pork buns which are a regular savory dim sum menu item.

  • Cha Siu Bau
  • Rub-in method

Flatbreads that are leavened with fresh yeast and risen twice before baking.

  • Single layered
  • Double layered
  • Multi layered

The first great master of pastry making in modern times.

  • Antonin Careme
  • Mooncakes

Conversion of 536 Farenheit to Centigrade

  • 280 Centigrade
  • 392 Farenheit
  • Artos Theogonos
  • Thearios

The rolling and folding of pastry so that individual layers of fat and dough are formed.

  • Lamination aeration
  • Antonin Careme

These are proteins which catalyse, or speed up, biological reactions.

  • Enzymes
  • 1 cup honey
  • Yeast
  • 1 pound

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.

  • Panatone
  • Fire Hazard

It is formed when insoluble proteins are hydrated with moisture, normally water.

  • Gluten
  • Psychological hazards

It is a food-borne illness caused by toxins formed in the food by toxin-producing pathogens.

  • Food Intoxication
  • Pastry Brush
  • Bundt Pan
  • Parasites

A very light pastry that is often filled with cream.

  • Choux pastry
  • Pastry

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.

  • Yeast
  • Hazard

A sugar-based paste usually used in icing and decorating a cake.

  • Poured fondant
  • Fondant

Classical European style pastry that is dough of flour salt and water that has had fat incorporated in layers.

  • Puff pastry
  • Flaky pastry

It is broken down by enzymes into simple sugars, which are to be used by yeast as food.

  • Starch
  • Gluten

The fat is rubbed into the flour, coating the flour grains, and preventing them from taking up moisture thus preventing the formation of gluten.

  • Rub-in method
  • Chinese pastry

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.

  • Chapati
  • Naan
  • Pita

This can be associated with severe physical and/or psychological effects,

  • Stress
  • Bran

Is a paper thin pastry dough that is used in many layers.

  • PHYLLO CRUST PASTRY
  • PUFF CRUST PASTRY

Conversion of 1 tablespoon.

  • 1 cup butter
  • 1 cup heavy cream
  • 1 ounce chocolate
  • 3 teaspoon

The ability to change starch into sugars to provide food for the yeast to ferment through enzymatic activity.

  • Diastatic capacity
  • Biological hazards

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.

  • 1 cup milk
  • Baking
  • 2 pints
  • 1 cup

It rises to the top of the brew during fermentation and is used for pale ales, stouts, and other top-fermented ales.

  • Saccharomyces pastorianus
  • Saccharomyces cererianus
  • Saccharomyces cerevisiae

A coloured sugar candy that can be used to attach to the side of gateau or even applied to the top of gateau.

  • Gateau St. Honore
  • Non pariels

Survives at intermediate temperature level, 5◦C - 47◦C.

  • Mesophiles
  • Parasites
  • Molds
  • Pastry Bag

The bread of the Gods

  • Artos Theogonos
  • Thearios
  • Browning
  • 280 Centigrade

Has a blade knife used to cut dough when making pastries.

  • Pastry Wheel
  • Pastry Blender
  • Bacteria
  • Mortar and Pestle

A mix of Crème Patisserie and Italian Meringue.

  • Fillings
  • Chibouste Creme

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.

  • Vienna bread
  • Pita bread
  • French bread

This is placing lots of holes into the puff pastry dough with a special hand machine or using a fork.

  • Docking
  • Choux pastry

Conversion of 150 Centigrade to Farenheit

  • 302 Farenheit
  • Bread
  • 210 Centigrade
  • Megalartia

These are round, chewy rolls about 10 cm in diameter with a hole in the middle.

  • Bagels
  • Fruit Breads
  • Rye Breads

A mixture of wheat flour, fats, salt and water.

  • Pastry
  • Cream Puff Pastry

Used for different baking procedure for beating, stirring and blending.

  • Pyschrophiles
  • Electric Mixer
  • Food Infection
  • Foodborne Illnesses

Conversion of 5 whole eggs

  • 1 cup
  • 1 quart
  • 1 cup milk
  • Baking

A flavoring made from a salted slurry of S. cerevisiae and water.

  • Winemaker's Yeast
  • Brewer's Yeast
  • Yeast Extract

Flavoured fresh creams that can be stabilised when chilled with the addition of setting agents like gelatine or agar-agar.

  • Rolled fondant
  • Mousses

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.

  • Honey cake
  • Fire Safety

A term used to describe something that has the potential to cause harm or adverse effects to individuals, organizations property or equipment.

  • Hazard
  • Safety signs

This is the substitute for 3 tablespoon cocoa plus 1 tablespoon fat.

  • 3 teaspoon
  • 1 cup butter
  • 1 cup heavy cream
  • 1 ounce chocolate

A pastry that can be savoury or sweet and contain fat up to 50% of the flour weight, salt and water.

  • Short pastry
  • Fat

These are multi-cellular, filamentous fungi which are characterized by cottony appearance.

  • Molds
  • Pastry Bag
  • Mesophiles
  • Parasites

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

  • 1 cup heavy cream
  • 1 ounce chocolate
  • 1 cup butter
  • 3 teaspoon

Layers of cake or sponge with layers of flavored cream between, cake or sponge layers infused with flavors that will enhance the final product.

  • Non pariels
  • Gateaux

It contains strains of S. cerevisiae selected for their vigorous fermentation and tolerance of the 10% to 14% alcohol in most wine.

  • Brewer's Yeast
  • Yeast Extract
  • Winemaker's Yeast

Those that are basically causing stress to a worker.

  • Psychological hazards
  • OSH Standards

Fruits that are slowly immersed in hot saturated sugar solution

  • Gateaux
  • Candied fruits

Conversion of 1 gallon

  • 4 Quarts
  • 1 Pint
  • 1 Tablespoon Cornstach
  • 16 Tablespoon

A filling, icing or coating which is used as ganache either with butter or fresh cream, flavours and / or liqueur or baked.

  • Japonaise
  • Chocolate

A simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry.

  • Flaky pastry
  • Cha Siu Bau

These are illnesses transmitted to people by food.

  • Foodborne Illnesses
  • Pyschrophiles
  • Electric Mixer
  • Food Infection

It is the collection, transport, processing or disposal, managing and monitoring of waste materials.

  • Waste Management
  • Clean Air Act

A paper thin pastry dough that is used in many layers and generally wrapped around a filling and brushed with butter before baking.

  • Phyllo
  • Mochi

A type of organism requires a host in order for it to survive.

  • Parasites
  • Food Intoxication
  • Pastry Brush
  • Bundt Pan

Threats to fire safety.

  • Fire Hazard
  • Stollen
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