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