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