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