Please study the 12 vocabulary below and press the 'Mark Complete' button.
- 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 the 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 or/and a percentage of a payment given to an agent for finding the need for a service.
- Custard
- A cooked mixture of milk or cream and egg yolk used as a desert sauces or can be served on its own as a desert e.g Creme Brulee.
- gateau
- The French term for cake that is used around the world to describe a desert 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 of the bag.
- pudding
- A term given to a type of desert, 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 in during the rolling out process.
- sponge
- A cake usually made with flour, sugar, and eggs and sometimes baking powder, which has a firm, yet well aerated 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 order 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 desert.
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The Puff pastry used to make the apple turnover was rolled to perfection. This 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.