Unit: Restaurant Pastries and Baked Goods

USA

In this unit we discuss pastry, bread, and bakery vocabulary.

The following activities can be tailored to fit the needs of your students and the goals your study program.

Vocabulary Builder Activity

Students will learn the following key terms and phrases:

Reading Activity: The pastry and bakery department of a hotel's restaurant.

Students will be able to correctly answer true/false questions after reading and listening to topical short articles and dialogs featuring topical vocabulary.

One of the busiest departments in a hotel's restaurant is the bakery and pastry department. This department is responsible for making all bread products, pastry products, cakes and biscuits and any desserts used in the hotel. The bakery and pastry department, or more commonly known as the Patisserie, commissions could range from making a small dish of Petit Fours for a room service order, to a large… Continue

Multiple Choice Activity

Students will be able to select the best match between unit terms and their definitions.

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Listening Comprehension Activity

Students will be able to listen to short audio clips in English and then spell them correctly.

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Spelling and Recognition

Students will be able to identify and spell a vocabulary term correctly given only the definition.

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Speaking Practice Activity

Students will be able to speak and record 5 example sentences from the unit vocabulary and then submit them for grading by the classroom teacher. If no teacher is available or desired, then the students will be shown good examples of other students' work.

A traditional sherry trifle is made using layers of cream, custard, jelly, and sponge fingers, which is flavoured with sherry.

The puff pastry used to make the apple turnover was rolled to perfection, which gave it a very light texture when eaten.

My husband ordered steak and kidney pudding for his main course and then a rice pudding for his dessert.

The cream on my gateau was in a line of very neat swirls, the chef must have used a piping bag.

The petit fours served at the wedding were delicious; what a shame they were gone in only two mouthfuls.

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Writing Practice Activity

Students will write a short essay to be graded by the teacher. If no teacher is available or desired, then the student is shown previous examples of other writings by students.

What factors need to be taken into account when writing the dessert section of a menu?

Discuss the skills that might be useful for a pastry chef.

What desserts would be served in what country and why?

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