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