Bread and Pastry

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4.  Week 7

5.  Midterm Quiz 1

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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.

Select one:

a.Naan

b.Pita

c.Chapati

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A flatbread known in Iran and Turkey.
Select one:

a.Bannock

b.Tibet
c.Lavash

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It settles at the bottom during fermentation and is preferred for lagers and pilsners.

Select one:

a.Saccharomyces cerevisiae

b.Saccharomyces cererianus

c.Saccharomyces pastorianus

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Flatbreads that are leavened with fresh yeast and risen twice before baking.
Select one:

a.Multi layered

b.Single layered

c.Double layered

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It was first baked in New Zealand in the mid 19th century.
Select one:

a.Potato bread

b.Bagettes

c.Hearth bread

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The only leavenings used in yeast bread.
Select one:

a.Leaveners

b.Sour dough

c.Dry Yeast

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It acts as a leavener, dough developer, and flavor builder.
Select one:

a.Baking Soda

b.Baking Powder

c.Yeast

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Question 8
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It contains dormant yeast cells that keep at room temperature for several months.
Select one:

a.Fresh Yeast

b.Cake Yeast

c.Active Dry Yeast

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A flavoring made from a salted slurry of S. cerevisiae and water.
Select one:

a.Yeast Extract

b.Brewer's Yeast

c.Winemaker's Yeast

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These are round, chewy rolls about 10 cm in diameter with a hole in the middle.

Select one:

a.Rye Breads
b.Bagels

c.Fruit Breads

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The earliest breads made by humans.
Select one:

a.Potato Breads

b.Flat breads

c.Bagels

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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.
Select one:

a.French bread

b.Vienna bread

c.Pita bread

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Question text
It contains strains of S. cerevisiae selected for their vigorous fermentation and tolerance of the
10% to 14% alcohol in most wine.

Select one:

a.Yeast Extract

b.Winemaker's Yeast

c.Brewer's Yeast

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An unleavened flatbread from Mexico
Select one:

a.Naan

b.Tortillas

c.Chapati

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It is made from slurry of yeast and water with enough of its moisture removed so that the yeast
can be compressed into blocks.
Select one:

a.Active Dry Yeast

b.Instant Yeast
c.Cake Yeast

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It rises to the top of the brew during fermentation and is used for pale ales, stouts, and other
top-fermented ales.
Select one:

a.Saccharomyces pastorianus

b.Saccharomyces cerevisiae

c.Saccharomyces cererianus

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Breads which are similar to white bread in terms of composition.
Select one:

a.whole meal breads

b.Light multigrain breads

c.Heavy multigrain breads

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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.
Select one:

a.Quick Rise Yeast

b.Fresh Yeast

c.Compressed Yeast

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A flatbreads that can be made without yeast from a firm dough.
Select one:

a.Multi layered

b.SIngle layered 

c.Double layered
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These breads are characterised by small volume, dense texture and a high grain content.
Select one:

a.Wholemeal breads

b.Light multigrain breads

c.Heavy multigrain breads

UGRD-HM6357 Bread and Pastry

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4.  Week 9

5.  Midterm Quiz 2

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Identify the term(s) that best describe the given concept.
The single most effective way to prevent the spread of infections. Washing

This can be associated with severe physical and/or psychological effects, Stress

It is manufactured specially for the production of Yeast Goods. 

Saccharomyces
cerevisiae

These are health practices and habits which enable one to stay physically personal Hygiene
healthy.
The ability to change starch into sugars to provide food for the yeast to
ferment through enzymatic activity.
Diastatic capacity

Caused by organisms such as viruses, bacteria, fungi and parasites.

Biological hazards

A natural mineral that consists of 6 parts chlorine and 4 parts sodium.

Salt
It is a cross disciplinary area concerned with protecting the Occupational safety
safety, health and welfare of people engaged in work employment. and health

Those that are basically causing stress to a worker. Psychological hazards

The chance or probability that a person will be harmed or experience an Risk

adverse health effect caused by a hazard.
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.  Yeast

It is broken down by enzymes into simple sugars, which are to be used by
yeast as food.
Starch

These are mandatory rules and standards set and enforced to eliminate or OSH Standards
reduce occupational safety and health hazards in the workplace.
This contains carotene, the colouring pigment of flour.
Fat

It is formed when insoluble proteins are hydrated with moisture, normally
water.
Gluten

The most popular flour. White flour

A term used to describe something that has the potential to cause harm or Hazard
adverse effects to individuals, organizations property or equipment.
It is the by-product of the brake system after all the available endosperm Bran
has been removed.
Determine appropriate ways to eliminate or control the hazard.
Risk Assessment

Consist of words, messages and a pictorial symbol with variety of shapes, Safety signs
size and colors.
.
UGRD-HM6359 Catering Management

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4.  Week 7

5.  Midterm Quiz 1

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Identify the term(s) that best describe the given concept.
Designs banquet packages as well as handle marketing and booking of
Catering Coordinator
function.
Responsible for the proper safekeeping and issuance of supplies and
Property Custodian
equipment.
This means that planning of task in advance will minimize problem. prior planning
prevents poor
performance

Most profitable way for restaurants and catering services to increase

Take Out Service
revenues without increasing costs.
Oversees the banquet set-up and services every function. Captain Waiter

Assist the service staff in setting up, serving water, clearing the dishes,
Bus Person
and cleaning up.
Private businesses offering catering services to the general public. Independent Caterers

A guest-related foodservice functions associated with business meetings,

conferences, conventions, and social concerns.
In-house Catering

Supervises kitchen operations such as preparation and cooking of dishes Kitchen Supervisor
included in the menu for every function.
A method in which staff is rotated daily among the stations, this method
Rotation method
allows the closure of poor stations during slow days
A facility dedicated to private parties with an on-site pro- duction kitchen
Catering Halls
and staff.
Plans, organizes, directs, and controls the set-up and service for all Catering Service
catering functions. Supervisor

Responsible on preparing the station and checking for cleanliness,

greeting of customers, suggesting menu orders, taking orders, clearing
dirty dishes, anticipating customer’s needs, preparing and collecting the
bill. Service Person

Assist in the preparation of food in the kitchen and helps in observing and
maintaining cleanliness and orderliness in the kitchen such as doing dish
washing and housekeeping duties. Assistant Cook

Exercises overall responsibility for planning and administration including

Catering Manager
establishment of policies and standards for the catering business.
Suggest, sell and serve wine to the guest. Wine Steward

One of the jobs that the service staff must attend to filling up of the salt
and pepper shakers, folding of napkins, and dusting, and wiping of all Sidework
stainless steel equipment.
A method that most senior service people are given permanent stations
Seniority method
which are usually the best stations.
Handles paper works, office records, and other pertinent reports. Secretary

Responsible for sets-ups and service for catering and/or banquet

Waiter
operations.
 UGRD-HM6359 Catering Management
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4.  Week 9
5.  Midterm Quiz 2

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Identify the term(s) that best describe the given concept.

Food is usually partially prepared in the kitchen and finished in front of the
guest with showmanship. French service

Refers to the number of portion a recipe will produce. Yield

Refer to the utensils used for dining and service. Table

Appointments
Entails fast service of food with minimum number of tables appointments
needed for dining like In fast food operation.
Counter service

A 9”multi-purpose plate used for everyday dining that is suggested even for
heavy snacks.
Luncheon plate

Includes the size of the portions that will make up a serving of the recipe. Standard Recipe
The manner of serving food at well-appointed homes, hotel, dining rooms, and
fine dining restaurant.
Table service

Considered to be the largest plate on the table; about 10” in diameter which is
used for main dishes.
Dinner plate

A light or heavy meal served from the table as central points to guest seated or
standing in the room. Buffet

It is known as a service or show plate which functions as a decorative Place plate

underliner in formal sitdown dinners; ranges from 10” to 12” in diameter and
may be made of wood, metal, or wicker.

A long, narrow strips of cloth used on bare tables to add design, color and
accent to the setting.
Table Runner

Dishes are brought to the dining room simultaneously and are placed at the
center of the table. Filipino Service

Customers make their selections from the dishes displayed at a service counter
and assemble the chosen foods on a tray to be carried to the table.
Cafeteria

Flat and about 7” to 9” in diameter usually simply decorated. Salad plates may
be made of plain or cut-glass; can be used for appetizers, dessert and even as a Salad plate
fish plate; can also be used as a fruit plate.
Linens used to cover the entire surface of the table with allowance for an
overhang. Table cloth

Self -service wherein guests line up to get their food from the buffet, table.
Banquet service

Smaller pieces of cloth placed on top of tablecloths to protect the tablecloth to

create a motif for functions.
Top cloth

An important control tool for food service managers and operations. Standardized
Recipe
Include table coverings and napkin used in food-service. Linens
Requires a counter or a table where dishes are set up either for self service or to
be served by an attendant. Buffet service

UGRD-HPC6356 Foreign Language 1 - Spanish

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 4.  Week 6: Days and Dates in Spanish

5.  Midterm Quiz 1

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If 7 is siete 30 is?
Answer:  Treinta

Translate the following:

Monday  lunes

Tuesday  martes

Wednesday  miércoles

Thursday  jueves

Friday  viernes

Saturday  sábado

Sunday  domingo

Translate the following in Spanish.

January  Enero

April  Abril

May  Mayo

June  Junio
July  Julio
All the days in Spanish are masculine so, when necessary, pair them with "del.
Select one:

True

False

Translate the following in English.

Agosto   August

Diecinueve  nineteen

Primero  One

Marzo  March

Miercoles  Wednesday

Unlike English, Spanish uses cardinal numbers (like one, two or three) instead of ordinal
numbers (like fourth, fifth or sixth) for every day of the month except the first.
Select one:

True

False