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