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Unit 8 — Restaurant Pastries and Baked Goods

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

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Core Training Activities

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Vocabulary Builder Activity

Students will learn the following key terms and phrases:

Bakery Buffet Choux pastry Commission Custard Gateau Pastry Petit fours Piping bag Pudding Puff pastry Sponge
Vocabulary list
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Reading Activity: The pastry and bakery department of a hotel's restaurant.

Improve your reading comprehension and vocabulary in context with our interactive reader.

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…
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Reading Comprehension Activity
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Reading Comprehension Quiz

Test your understanding of the reading material with a quick comprehension quiz.

Reading Comprehension
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Multiple Choice Activity

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

Multiple Choice activity
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Listening Comprehension Activity

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

Listening Activity
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Spelling and Recognition

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

Spelling Activity

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Speaking Practice Activity

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UK
A traditional sherry trifle is made using layers of cream, custard, jelly, and sponge fingers, which is flavoured with sherry.
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UK
The puff pastry used to make the apple turnover was rolled to perfection, which gave it a very light texture when eaten.
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UK
My husband ordered steak and kidney pudding for his main course and then a rice pudding for his dessert.
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Writing Practice Activity

Improve your formal and informal writing skills with guided essay questions and professional correction.

  • 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.
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Writing Activity
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