Please study the 12 vocabulary terms below. Then press the Mark Complete button to continue.
- bakery
- a place or department of a restaurant that makes flour based food, such as bread cakes and pastries
- buffet
- A popular method of serving food to large groups and/ or parties, in which dishes are presented in a public display for the customers to choose from
- choux pastry
- a dough that is made in a sauce pan on top of a stove, rather than made from mixing the ingredients in cool conditions in a mixing bowl
- commission
- a service offered in exchange for payment and/ or a percentage of a payment given to an agent for finding the right customer in need for a service
- custard
- a cooked mixture of milk or cream and egg yolk, used as a dessert sauce or can be served on its own, like in the case of creme brulee
- gateau
- the French term for cake that is used around the world to describe a dessert made from sponge, cream and a variety of other ingredients
- pastry
- the general name given to an assortment of tarts and other small baked goods containing flour, sugar, milk, butter, shortening, baking powder, and/ or eggs
- petit fours
- small pastry cakes also known as French fancies, often served with beverages in a cafe or restaurant or as a feature on a buffet
- piping bag
- a cone- or triangular-shaped, hand-held bag made from cloth, paper, or plastic, that is filled with semi-solid foods and used to decorate dishes by pressing the food through the narrow opening in the tip of the bag
- pudding
- a term given to a type of dessert, but can also be used to describe a savoury dish
- puff pastry
- a light flaky dough containing several layers of solid fat, which has been folded during the rolling out process
- sponge
- a cake usually made with flour, sugar, eggs and sometimes baking powder, which has a firm yet airy structure
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The restaurant had its own bakery, which produced the most wonderful bread I have ever tasted.
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The queue for the buffet was very long and the food was quite disappointing when we eventually got to it.
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My favourite pastry is choux, so I ordered a big helping of chocolate eclairs.
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The pastry department was given a large commission to make a three tier wedding cake for the royal wedding.
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Even though I had ordered apple pie, I decided to have cream instead of the custard.
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Black forest gateau has always been my favourite, so I was very pleased to see it on the menu.
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The pastry was so light it seemed to melt in my mouth as I bit into the apple pie.
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The petit fours served at the wedding were delicious; what a shame they were gone in only two mouthfuls.
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The cream on my gateau was in a line of very neat swirls, the chef must have used a piping bag.
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My husband ordered steak and kidney pudding for his main course and then a rice pudding for his dessert.
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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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A traditional sherry trifle is made using layers of cream, custard, jelly, and sponge fingers, which is flavoured with sherry.