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Gateaux and Tortes

Multilayered cakes

Cakes
Are rich muffin which contain high proportions of fat,sugar, and eggs.

Unshortened Cakes
These type of cakes do not contain fat. They are light and spongy due to the incorporation of
air brought by the beaten egg whites.

Foam Cakes
Unshortened cakes are also called?

Shortened Cakes
These type of cake contain shortening or fats.

Pound Cakes
Mother of all shortened cakes.

Butter Cake
are slightly compact but are light, tender, and velvety in texture

Hybrid Cake
These type of cake are cross between shortened and unshortened

Pour Batter
ratio of dry ingredients to liquid ingredients is 1:1. Cakes, waffles, pancakes, and cream puffs
are one of examples.

Drop batter
It has a ratio of 2:1. Cookies and biscuits are example of this

Conventional Method
Fat is creamed and sugar is added gradually. Eggs are added one at a time to the creamed
mixture. Sifted flour and other dry ingredients are then added alternately with the liquid
ingredients into the creamed mixture. For much lighter cakes, the egg whites may be
separated and beaten until slightly stiff and the batter is folded in to the egg mixture

Muffin Method
The dry ingredients are sifted together in one bowl. In another bowl, fat/oil is added gradually
to the beaten eggs. This is now added gradually to the dry ingredients in another bowl.
Uniform mixing is done to allow a smooth blending of ingredients.

One-Bowl Method
The sifted dry ingredients are placed in a bowl. A well or hole is made at the center.The
liquid ingredients such as egg whites, oil, puree, or water are placed in the well and then
blended. Mixing direction is one way to follow the incorporation of air. Egg whites are beaten
separately and then blended with batter to create a better volume of the product
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Modified Conventional Method

This is similar to the conventional method except that the egg yolks are separated from the
egg whites. This method is slightly similar to the sponge method.

Blending
This involves mixing dry ingredients with the liquid ingredients using a spatula, or rubber
scraper, or wooden spoon.

Stirring
This is the process of stirring two or more ingredients.

Cake Flour
It is very fine and velvety to the touch. It is the whitest of all flours, and has a starch content,
making it superior for delicate fine-textured cakes.

Eggs
Provides the rich and creamy flavor almost similar to butter.

Sugar
it provides the sweetness and adds tenderness and color to the cake.

Cream of Tartar
an acid agent that stabilizes the foam and improves the texture of the crumb

350 - 400 degree fahrenheit

Baking temperature

Cake specialties
are elaborate types of cakes appropriate for special occasion.

Icings and Frostings

are sweet covering or coatings in cakes and cake-related products.

Confectioner's Sugar
Also called powdered sugar. It is a highly-refined sugar in which cornstarch is added to make
it super fine and easy to blend.

Granulated Sugar
Used in icings when it is made into heavy syrup.

Flat Icings
This type of icing consists of sugar, water, corn syrup, flavoring, and butter or shortening.

Creamed Icing
This type of icing is made from shortening, confectioner sugar, milk powder, egg, water
flavoring, and stabilizer.
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Combination Type Icing

This type of icing uses flat and creamed icing procedures.

Turntable
This i similar to Lazy Susan. It has a leg about six or more inches in height that provides
support to a round table made of wooden or other sturdy material that can rotate.

Acetate
This is a clear plastic film available 12*18 inch size.

Corrugated Cardboard
This can serve for a number of uses. Like a serving plate for cake or cover box for cake.

Spatula
This is used to spread and flatten icings all over the cake. Used for leveling solid ingredients.

Smoothers, Edgers, and cake combs

these tools are used to create textures, patterns, and designs on the icing on top and sides
of the cake.

Cookie cutters and cookie stamps

use to create variety of shapes and figures on marzipan or fondant.

Candy molds, cookie mold, and ice cake tray

these are used for shaping chocolates.

Pastry Bag
this is a cone shaped bag made either of muslin cloth with plastic lining or plain plastic.

Pastry Tips
They come in large and small sizes creating different patterns and designs in cake

Stencils
these are made of thin plastics and available in many patterns.

Edible pattern transfers

A variety of patterns to transfer directly onto cakes.

Weighing scale
accurate scale used for weighing small amounts.

Measuring cup
Used for measuring dry and liquid ingredients

Measuring Spoon
used for small measurments

Rolling pin
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cylindrical tube with handles at both ends used for shaping and rolling doughs

wooden spoons
long handled spoons used for combining ingredients.

Mixing bowl
used for mixing batter and dough

baking pans
containers used in baking. They come in different shapes and sizes.

Rubber Scraper
used for mixing and scraping ingredients in mixing bowl and for folding ingredients such as
egg whites.

dish towel
used to cover dough during rising and proofing

electric mixer
motor powered equipment used to stir and blend mixtures used in baking

rotary egg beater

used for beating eggs and creaming butter

dough cutter
device used for cutting flattened cookie dough into shapes before baking

flour sifter
device which separate coarse particles of ingredients.

pastry boards
flat smooth boards are good for rolling dough out to an even thickness

pastry brushes
used for glazing and brushing the tops of pastries

whisk
commonly used to whip egg whites into a firm foam

baking sheets
these are flat, rigid sheets of metal on which cookies are baked

measuring scoops
used for scooping out larger quantities of flour, sugar, etc.

tartlet tins
used for making individual tarts.
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Piping bag/ Pastry Bags

used to create designs on cake

Pastry blender
used to cut shortening into dry pastry ingredients
Direction: Choose the best answer for each statement below.
The sponge and filling layers should be of __________ thickness
Answer 1 equal

A gâteau has generally __________ layers of sponge and 2 layers of filling

Answer 2 3

A finished gâteau should not be higher than ________ cm without the decoration
Answer 3 5

Use a decoration that depicts the __________ of the gateau

Answer 4 filling

A gâteau of 21 cm could be divided into at least ____________ pieces if used as a dessert

Answer 5 12 or 16

Direction: Choose the best answer for each statement below.

A gateau that has meringue style base and top with flavoured cream between. The name
has also become synonymous with the meringue base on its own.
Answer 1 Dacquoise

Ideal for gateau making, can be plain, made with nuts or different colors. Easy to slice.
Answer 2 Sponge cake

Used as a base for Gateau St Honore. Gateau Mille Feulle is layered together with flavoured
Crème Patisserie and then glazed with feathered fondant for visual impact.
Answer 3 Puff pastry

Used to support gateau base when extra strength is needed. Needs to be very thin to make
the eating sensation more refined. Can be fragile when using.
Answer 4 Short Bread

Gateau St Honore is the classic that uses balls of choux pastry filled with flavored crème.
Answer 5 Choux Pastry

When applying decorations packages sizes need to be taken into considered.

Answer 1 Size the of Containers

Care needs to be taken that edges and top ____________ are not damages when packages
do not get damaged.
Answer 2 Decorations
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______________ Placing gateaux and tortes into boxes when sold is the best way of
ensuring that the product travels to the place on consumption intact.
Answer 3 Packages / Siz of Containers

___________ will have a drying effect on products.

Answer 4 Freezing
Keep all ___________ is the important rule to remember when displaying product.
Answer 5 Neat and Tidy

A ____________ display increases eye appeal and may persuade costumers to order a slice
or buy a whole cake when they see it.
Answer 1 Well presented

Style of ___________ can be at the discretion to the head pastry cook.

Answer 2 Decorations

___________ must look the same every time

Answer 3 Product

____________ is the main criteria here

Answer 4 Consistency

Appropriate silver cake servers can also be used to make an _____________ on the
customer
Answer 5 Impression

When applying decorations ____________ sizes need to be taken into considered.

Answer 1 Packages

____________ is the process where the optimum eating fades.

Answer 2 Stalling

Keep all ______________ is the important rule to remember when displaying product.
Answer 3 Neat and Tidy

Care needs to be taken that edges and top _______________ are not damages when
packages do not get damaged.
Answer 4 Decorations

Fresh products all have ‘different lifetimes’ at what sage do they become ‘____________’
and ‘inconsumable’.
Answer 5 Unsaleable

Temperature required - ____________ products like gateaux and tortes should only be in
freezer for weekly periods
Answer 6 Patisserie

___________ will have a drying effect on products.

Answer 7 Freezing

______________- Placing gateaux and tortes into boxes when sold is the best way of
ensuring that the product travels to the place on consumption intact.
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Answer 8 Size of Containers

All purchasers have the right to be able to purchase food that will last a certain period of time
past the time of purchase. This will vary from food product to _______________.
Answer 9 Unsaleable

Food that is not fit for human consumption. This food should not be sold. _______________
must accept the loss.
Answer 10 Manufacturer

A bowl of _______________ is the advisable commodity to have nearby when you are
coating petit fours with caramelized sugar.
Answer 1 Cold water

Arranged neatly and in rows, neat uncluttered, clean and _____________ display
Answer 2 Tidy

Produce them as needed to maintain ____________ in your petit fours.

Answer 3 freshness

Cool, dry, low _____________ is the best environment to store petit fours.
Answer 4 Humidity

Before or after ____________ can glazes be added to petit for sec.

Answer 5 Dry

Petit four sec’ means small ___________ product from the oven.
Answer 1 Baking

______________ can also be added to add to flavor.

Answer 2 Spices

Roasted ________________ like almonds, hazelnuts, walnuts, peanuts can be added whole
or chopped
Answer 3 Nuts

_______________ water content is best type of filling for petit four sec.
Answer 4 Low

Before or after _____________ can glazes be added to petit for sec. Answer 5
Answer 5 Dry

Direction: True or False.

Petit four sales include dainty biscuits, baked meringue, and macaroons.
Select one:
True

A chef who uses __________ imaginatively can produce very effective results.
Answer 1 Color
Dessert _______________ is all about making the dessert look as attractive as possible to
the customer.
Answer 2 Presentation
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______________ allows for smaller sizes to be served giving greater array of choice for the
customer.
Answer 3 Buffet Service
____________ is to be considered when overall return to the enterprise.
Answer 4 Portion Sizes
______ are decorations added to an item for color contrast and to provide visual appeal and
flavor.
Answer 5 Garnishes

1. Presenting baked products is as important as their production.

=
2. A baked product should create a huge impression to its customer if it is to be sold.
=
3. Tongs are used to lift breads, while cake/pie servers are used to transfer slices easily and
neatly to a serving plate.
=
4. Indigenous containers can be used for all baked products because they are inexpensive.
=
5. A paper plate used to display a cake or pie attracts bigger attention to potential
customers.
=
6. Plates and platters are the most common containers that are neat, elegant, and artistic.
=
7. An immediate showstopper in displaying cake is the use of a cake pedestal.
=
8. Paper napkins and paper cups are used in serving slices of cakes, pies, and tortes for big
groups because they simplify cleaning.
=
9. To cut on cost, wrap cakes, pies, breads, and pastries in plastics or wax paper before
serving.
=
10. Sauces and frostings can be topped on cakes, or used to create designs around a cake
or pie on a plate to create a composition.
=​

1.true
2.true
3.true
4.True
5.true
6.false
7.true
8.true
9.true
10.true

Biscuits or small breads topped with liver pate, eggs, anchovies, ham, or sausages are
examples of petit fours secs.
A:

1. Petit fours are small cakes usually served as appetizers.

2. Petit fours sales include dainty biscuits, baked meringue, and macaroons.
3. Biscuits or small topped with liver pate, eggs, anchovies, ham or sausages are examples
of petit fours
4. Aesthetic display of petit fours is an important aspect in food business.
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5. The goal in displaying petit fours is choosing the right container for the right petit fours, for
the
right occasion, and for the right costumers.
6. The standard criteria in presenting petit fours should be flawless, attractive, finely crafted
and
elegant
7. In choosing the right containers, it is important to choose a container that stand out like
the petit fours.
8. The aesthetic display of petit fours is the culmination of the entire process of the
production.
9. Patronage and sale of petit fours is dependent on its creative and elegant presentation
and not necessarily on the quality of the product
10. The shelf life of petit fours depend on the cost of its ingredients.​

true
false
false
true /false
true
true
false
true
true
true /false

A wooden rotating device when a newly baked cake stands to be decorated with icing or
frosting is called a cake ___________.
Select one:
Turntable

The mixing method for cake where dry ingredients are sifted together in a bowl and all liquid
ingredients are poured into it is called the ___________ method.
Ans: Muffin

1. In choosing the right containers, it is important to choose container that stand out like the
petit fours.
2. The shelf life of petit fours depends on the cost of its ingredients.
3. The standard criteria in presenting petit fours should be flawless, attractive, finely crafted
and elegant.
4. Protect finished petit fours form adverse conditions to maintain structural integrity by
enclosing in food safe containers.​

1. TRUE
2. TRUE
3. TRUE
4. TRUE

If volume is the goal in making a cake, then use the ____________ technique.
Select one:
Creaming

______________ is the only way to try and meet the requirements of the customer.

Answer 1 Averaging
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Presentation of ______________ is very important, first impression always an advantage.

Answer 2 Desserts
_______________ is one of the example of garnishes that could be used for desserts.

Answer 3 Chocolate curls

_______________ can now keep records down to the minutes details.

Answer 4 Computers

______________ serve more cold desserts.

Answer 5 Day Service

An immediate showstopper in displaying cake is the use of cake pedestal.

Select one:
False

Sweets arranged in between layers of cake or on top of it are ______________.

Select one:
Icings

Direction: Choose the best answer.

If tenderness is goal in a cake, then use the __________ technique.
Select one:
Mixing

The type of icing consisting of shortening, cconfectioners' sugar, milk powder, egg, water
flavoring, and stabilizer is ______________ type icing.
Select one:
Cream

The mixing method for the cake where fat is creamed and sugar is added and dry
ingredients are added alternately with liquid ingredients is the ____________ methods.
Select one:
Conventional

1. Presenting a baked product is as important as its production.

2. A baked product should create a huge impression to its customer if it is to be sold.

3. Tongs are used to lift breads; cake or pie servers are used to transfer slices easily and
neatly to a serving plate.

4. Indigenous containers can be used for all baked products because they are
inexpensive.

5. A paper plate used to display a cake or pie attracts bigger attention to potential
customers

6. Plates and platters are the most common containers that are neat, elegant and artistic.

7. An immediate showstopper in displaying a cake is the use of cake pedestal.

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8. Paper napkins and paper cups are used in serving slices of cakes, pies and tortes for
big groups because they simplify cleaning.

9. To cut on cost, wrap cakes, pies, bread and pastries in plastics or wax paper before
serving

10. Sauces and frostings can be topped on cakes or can be used to create designs around
a cake or pie to create a composition.

11. Batter is a mixture of flour, liquid, butter and eggs of pouring consistency.

12. White sugar is a highly refined sugar with added cornstarch.

13. Gateaux is an Italian word for cakes.

14. Sponge cakes are also known as shortened cakes.

15. The mother of all shortened cakes is the pound cake.​

Answer:
1. T
2.T
3.F
4.T
5.T
6.T
7.F
8.T
9.T
10.T
11.T
12.T
13.T
14.T
15.T

Petit fours means small ___________.

A: Oven

A type of grill heated from above.

Answer 1 Salamander

Answer 2 Salamander
Food passed through a sieve to make a thick pulp.
Answer 3 Purée
Derived from the root of the South American cassava plant.
Answer 4 Tapioca Pearls
Soft completed cake mixture.
Answer 5 Batter
A soft mixture bake or steam in a basin or dish.
Answer 6 Pudding
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The goal in displaying petit fours in choosing the right container for the right petit fours, for
the right occasion, and for the right customers.
Select one:
True

_____________ of the plate is closest to the customer.

Answer 1 Top
If a sauce is at risk of becoming dangerous two to ___________ hour rule applied.
Answer 2 Four
Place the food on the plate to maximize ___________ impact to the customer.
Answer 3 visual
____________ of the plate is the farthest away from the customer.
Answer 4 Bottom
Sauces can be considered ‘high risk’ food safety Anglaise and ___________ thickened
sauces.
Answer 5 Starch

1. Artistic display of petit fours is an important aspect in food business.

2. In choosing the right containers, it is important to choose container that stand out
like the petit fours.
3. The shelf life of petit fours depends on the cost of its ingredients.
4. The standard criteria in presenting petit fours should be flawless, attractive,
finely crafted, and elegant.
5. Protect finished petit fours from adverse conditions to maintain structural integrity
by enclosing in food safe containers​
Answer:
1. TRUE
2.TRUE
3. FALSE
4.FALSE
5. TRUE

If there are 100 desserts then 150 ___________ pieces need to be produced.
Answer 1
_____________ can now keep records down to the minutes details.
Answer 2
Determine amount required for service period guest, ______________, Average of past
usage.
Answer 3
_______________ is the only way to try and meet the requirements of the customer.
Answer 4
___________ of dessert is very important, first impression always an advantage.
Answer 5

Place food on _____________ as you wish customer to see it.

Answer 1

In regards to Food Safety when serving hot desserts how long food is held in the
_____________.
Answer 2
______________ will only require the customer to be supplied with the tools to consume the
dessert.
Answer 3
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Temperature at which desserts be served hot, ________________ and cold.

Answer 4

It should have a visual impact on _______ mind.

Answer 5

____________ are sweet covering or coating in cakes.

A: Icings

Petit fours is a French word that means portable oven

A:False

Flat
The type of icing consisting of sugar, water, corn syrup, and butter and cooked in a double
boiler is called _____________.

alimentary pastes
family of macaroni products

acid
delays gelatinisation

sotanghon
made from mung bean

instant noodles
pre-cooked and dried noodles of different flour

local noodles
starch products from rice, soybean and cassava

gelatinisation
effects of moist heat in starch where it hydrates, swells, and thickens as paste

starch
carbohydrate stored as granules in leucoplast of plant cells

vegetables
parts of plants used as food

fruits
fleshy, juicy parts of plants

viand
primary role of vegetables in the diet

dessert
primary role of fruits in the diet

in-season
time of abundant harvest of fruits/vegetables plants that are seed-containing
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eggs
poultry products of chicken, ducks and quail

protein
major nutrient derived from eggs

candling
testing egg freshness against light

Confectioneries
Petit fours are small __________ usually served as desserts, main course,
accompaniments, and snacks.

French, Oven
Petit fours is derived from the __________ word meaning small __________.

Dry
Petit four sec means __________.

Iced
Petit four glace means __________.

Sales
Bite-sized appetizers served in cocktails before dinner are called petit four __________.

Sponge
Variety of tiny cakes covered with fondant or icings use __________ cake as base.

Marzipan
An edible paste made of ground almonds, confectioners' sugar, egg, and lemon juice is
called __________.

Freezer
Petit fours glaces are best stored in airtight containers and kept in the __________.

clarifying
use of egg white in wine

thickening
use of egg in custards, or leche flan pudding

cornstarch
twice the thickening power of wheat flour

gelation
setting of sol (gelatinised starching paste) into a solidified mass

cakes
rich muffins with high proportions of fat, sugar and egg

unshortened cakes
cakes with no fats or shortening
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shortened cakes
cakes with fats and shortening

white sponge cake method

eggs whites are beaten; half of sugar is added gradually and flour mixture folded into egg
whites

yellow sponge cake method

egg whites are separated and beaten until soft peak stage and egg yolk blended with egg
whites

chiffon cake method

similar to one bowl method

baking temperature
350-400 degrees F for 30 minutes

tube pan
good for baking foam type cakes like sponge cake

poor volume
low temperature

thigh, hard and dark crust

high temperature

foam
unshortened cakes are also called _____________ cakes

tube
a ___________ pan is considered an excellent baking container for sponge cakes because it
gives support to the batter and speeds up penetration of heat

pre-heat
to assure well-distribution of heat inside the oven, it is a must to _______________ the oven
before baking the cake

high
if the crust of the cake becomes thick, hard and dark in color, that means that the baking
temperature is ____________

specialties
cake ____________ are elaborate cakes for special occasions

conventional
the mixing method for the cake where fat is creamed and sugar is added and dry ingredients
are added alternately with liquid ingredients is the ________________ method

muffin
the mixing method for cake where dry ingredients are sorted together in a bowl and all liquid
ingredients are poured into it is called the ____________ method

creaming
if volume is the goal in making a cake, then use the ______________ technique
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blending
if tenderness is the goal, then use the _____________ technique

icings
_____________ are sweet coverings or coatings in cakes

frostings
icings and ______________ are similar in characteristics except that the former is thinner
than the latter

flat
the type of icing consisting of sugar, water, corn syrup, and butter and cooked in a double
boiler is called ___________ type icing

cream
the type of icing consisting of shortening, confectioners sugar, milk powder, egg, water,
flavouring and stabiliser is ___________ type icing

fillings
the sweets arranged in between layers of cake or on top of it is called _____________

turntable
a wooden rotating device when s newly-baked cake stands to be decorated with
icing/frosting is called a cake ____________

conventional method
Fat is creamed and sugar is added gradually.

muffin method
The dry ingredients are sifted together in one bowl.

one-bowl method
the sifted dry ingredients are placed in a bowl

modified conventional method

egg yolks are separated from egg whites

fresh, canned, frozen, dried

market forms of fruits and veggies

4 main parts of an egg

egg shell, egg membrane, egg white, egg yolk

gross examination
Fresh eggs have rough, dull-looking shells

candling
holding the egg against the light. fresh eggs have yolk at the center, small air sac, no blood
spots

fresh, frozen, dried, preserved

market forms of eggs

thickening
used as thickening agent in custards, leche flan, and pudding.
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coloring
Used in lumpia wrappers

thickening, bonding, stabilising, gelling

functions of starch

A type of cookie and popular petit four baked in a sheel or fan-shaped mold is called
_____________.
madeleine

Which is not a petit four:

a. cappuccino cheesecake
b. palmiers
c. checkerboard cookies
d. tulipe cookies
e. glazed fruit
a

The Opera petit four is a:

a. chocolate shell filled with coffee mousse
b. spongecake moistened with coffee syrup and filled with ganache
c. shortbread disk topped with molded coffee mousse
d. jam-filled spongecake coated with marzipan
b

True/False
Petits fours are designed to be served after a buffet dinner on small plates with dainty forks
and knives.
false

True/False
Marzipan is a paste of ground hazelnuts, sugar and glucose syrup used to fill and decorate
pastries.
false

True/False
a barquette is a small boat-shaped pastry shell used for miniature cakes or tarts served as
canapes or petits fours.
true

True/False
Buttercream is often used to pipe decorative patterns on top of iced petits fours.
false

New style made from advanced creams, mousses often miniature version of tortes that are
formed in silicone mold
prestige

Fruit coated with caramel or sugar syrup cooked to the hard crack stage.
glazed fruit

Any number of fragile, crunchy, dainty cookies

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petit four sec

Small cakes, cookies or biscuits iced with fondant or glaze

petit four glace

Moist miniatures that may contain fruit and fillings such as buttercreams, cirtus curd,
ganache or mousses
fresh

A confection made of whipped egg white, hot sugar syrup and gelatin oi
marshmallow

Any sort of small sugar-based sweet or candy

confection

The key ingredients in macaroons are: egg whites beaten with sugar and
_____________________.
almond paste or almond flour

Any type of pastry small enough to be consumed in one or two bites

petits fours or friandise

Joconde sponge cake moistened with coffee and layered with ganache and buttercream
L'Opera

A small pastry or sweet delicacy often served between or after meals; petit four
friandise

Utensil used to hold confections for dipping into chocolate or other coating
dipping fork

Made by folding finely ground almonds into egg whites beaten with sugar. Piped into small
rounds, baked and filled
french macaroon

Pre Test
Take this test and find out how much you know about the lesson.
Directions:
Read and analyze the statement carefully. Choose the best answer that corresponds the
definition of every word and write only the letter of the correct answer in your answer sheet.
START
….
Test A
1. It is describe as a miniature bite-sized confections coated with icing.
A. fresh petit four C. marzipan B. iced petit four D. petit four

2. A petit fours that is decorated and covered with fondant icing.

A. fresh petit four C. marzipan B. iced petit four D. petit four

3. It is a tiny fresh fruit tartlet or a tiny pie. This is called _______

A. fresh petit four C. marzipan B. iced petit four D. petit four

4. This petit fours is made of paste or confectionery sugar, icing, or filling made of meringue
and gelatin?
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A. fresh petit four C. marzipan petit four B. iced petit four D. petit four

5. This petit fours is made of almonds.

A. fresh petit four C. marzipan petit four B. iced petit four D. petit four

6. Also known as petit fours which is usually unfilled cookies; These have a signature of dry,
crisp texture when it being baked at a lower temperature for longer periods of time.
A. caramelized petit four C. marzipan petit four B. fresh petit four D. petit four

7. which type of icing that is made of boiled sugar syrup that is agitated to crystalize into a
mass of white crystal.
A. fondant icing C. glaze B. boiled icing D. caramel

8. Italian meringue used as cake icing

A. fondant icing C. glaze B. boiled icing D. caramel

9. Quantity of material that fills or is used to fill something, or is used to coat, or used to
design the top of food.
A. filling, coating, topping C. glaze B. foaming D. caramel

10. An overlay or cover with a smooth and shiny coating or finish.

A. foaming C. caramel B. glaze D. boiled icing

Answers:
1. D
2. B
3. A
4. C
5. C
6. A
7. A
8. B
9. A
10. B

1. Life span of fruit to be used in a caramel petit fours.

A: Couple of hours

2. Mixture of sugar and water used in petit fours.

A: Caramelized Sugar

3. Best nuts to be used in the caramelized petit fours.

A: Roasted Peanut

4. This can drips the caramel that falls off the product.
A:Moisture content

5. Fruits to best used in a caramelized petit four

A: Dried
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Post Test A.
Directions: Read the statement and choose the correct letter that best describe the
statement. Write your answer on a separate sheet of paper.

1. Petit four base that can be baked in shallow trays then topped with soft topping then cut to
shape desired similar to sponge sheets.
2. Mixture of flour fat, fat and sugar, enriched with egg and has a short eating quality.
3. Puff pastry can make suitable base for petit fours when a sweet filling is used
4. Type of petit four that is created with mini pastries. The most common type of pastries are
fruit tarts, éclairs or cream puffs
5.Petit four that is made with sweetened mixture of ground almonds.

Post Test B. True or False Directions: Read and understand the statement carefully. Tell
whether the statement is correct or not. If the statement is correct write letter T, if the
statement is wrong write letter F. Write your answer on a separate sheet.

1. Petit four based on a marzipan are attractive and popular for their color and appearance
and their delicate pleasing taste.
2. Fresh petit four are typically glazed.
3. Some fresh petit fours are made with marzipan and look like truffles.
4. Petit fours can be made only in one shape.
5. Jams, ganache cannot be used as filling of iced petit fours.
6. Hot caramel can cause damage to your skin when it is touch.
7. Fruit can be used for caramelized petit fours.
8. In making caramel stir sugar vigorously.
9. Moisture content of the fruit can affect the caramel, it fall off the product.
10. Fruits to used in caramelized petit fours must be dried.

1. T
2. T
3. T
4. F
5. F
6. T
7. T
8. F
9. T
10.T

Test A
1. A type of petit fours receptacle in which comes in a variety of sizes, shapes, designs and
colors. Commonly lined with wax and others are lined with foil. a. Platters b. Paper Plate c.
Pedestal d. Trays
A:B
2. A type of petit fours receptacle in which include the locally available like coconut shells,
banana leaves, corn husks and any other local products. a. Paper cups b. Paper plates c.
indigenous containers d. pedestal
A:C
3. It is a type of tools that can elevate petit fours presentation to catch attention and
emphasize every detail of the product.
I

a. Cake keeper‟s b. Pedestal c. Custom display d. Ethnic dishware

A:B
4. Which of the following that are authentic wares that can be used in petit fours
presentation whose design and material depicts the culture and history of a certain race or
country?
a. Cake keeper‟s b. Pedestal c. Custom display d. Ethnic dishware
A:D
5. This type of tools that can be used in presenting petit fours are efficient containers in
which can accommodate a greater number of individual baked products that can be lined
with paper doilies, embroidered, printed or solid cloth. a. Trays b. Pedestal c. Platters d.
Ethnic dishwasher
A: A

TEST B
Directions:
Write True if the statement is correct and False if the statement is incorrect in presenting
Petit Fours in your answer sheet.

1. Petit fours arranged on a platter or tray should be of uniform shape and size. True
2. Used low quality container for elegant, eye catching arrangement that can create big
impression on the viewer. False
3. You can provide contrast in color and shapes of container and product. True
4. Individual plating of petit fours will not give an opportunities in creating own design or
composition. False
5. Iced petit fours can be arranged in small squares, small rectangles, long rectangles,
triangles, round and even diamonds. True
6. Spacing should be observed as to allow easy packaging and full view of each petit fours.
True
7. Multi colored petit fours go well with a cream colored ceramic or brown colored tray, and
silver platter or glass pedestal.True
8. Avoid space allowance in arranging petit fours to prevent deformation of the product.
False
9. Sauces, frostings, ice cream and chocolate are all good companions for a plated petit
fours.True
10. Petit fours can be placed on individual paper cups or similar container before arranging
them on trays or platters. True

Self Check I
1.______________ come in a solid plain colors or with designs like flowers, leaves, stars,
fruits or vegetables. Plates and platters
2.Pedestal used to __________ baked products to catch attention and emphasize every
detail of the products. Elevate
3. Ethnic Dishwares are authentic wares whose design and material depicts the
_____________ of a certain race or country. Culture and History
4. Cake keepers comes in an opaque or transparent container that keeps the products
____________and easy to handle. Fresh
5. Choosing the right container for the right type of petit fours, right occasion and right
customers should be your _____. Goal

Self-Check II
1.Multi colored _____________ go well with a cream colored ceramic or brown colored tray,
and silver platter or glass pedestal. Petit fours
2. Petit fours can be placed on individual paper cups or similar container before arranging
them on ____________. Tray of Platters
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3. Petit fours arranged on a platter or tray should be in_________ shape and size. Uniform
4. Use a cake ___________ for an elegant, eye catching arrangement that can create a big
impression on the viewer. Pedestal
5. In arranging petit fours an allowance of ________inches between petit fours is an ideal
spacing. Two

SELF- CHECK III

Directions: Take this test and find out how much have you learned about storing petit fours.
Write True if the statement is correct and False if the statement is incorrect. Write you‟re the
answer in your answer sheet.

1. Environmental factors like the sunlight, fluorescent heat and humidity will affect your petit
fours. True
2. Petit fours that has perishable ingredients will stay longer compare to iced petit fours.
False
3. To maintain the freshness of your petit fours, you must serve as close to serving time.True
4. All petit fours has the same toppings and shelf life.False
5. Caramelized petit fours may have shelf life roughly 1 to 2 weeks. True
6. Petit fours with fillings like custard, whipped cream or frosting with milk do not stay long at
room temperature.True
7. The cost life of the petit fours depends on the cost of its ingredients. False
8. In placing the petit fours to a plastic container, leave a small space between each cake so
they do not touch each other in the container. True
9. To prolong the shelf life of your petit fours separate the frostings and fillings from the cake.
Put them in a separate container before storing. True
10. Caramelized petit fours will have a longer life span as the caramel is hydroscopic and
attracts moisture causes the sugar soften and dissolve. False

Pretest
Take this test and find out how much you know about the lesson.
Directions :
Read and analyze the statement carefully. Choose the correct answer that corresponds to
the definition of the word and write the letter of your answer sheet.

1. It comes from the French Word Desservir which means to clear up the table.
a. soup b. salads c. beverages d. desserts

2. A type of dessert that defines as a soft bread variety made of bread softened in milk, with
egg and sugar added.
a. pies b. tarts c. pudding d. cake

3. A type of desserts that is tender and thickened mixture of milk, eggs and sugar molded in
flan molders, and may be steamed or baked.
a. creams b. custards c. pancakes d. pies

4. These are frozen milk products made with cream or milk, sugar, flavoring and sometimes
eggs.
a. ice creams b. custards c. pancakes d. pies
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5. A type of pastries consisting of high proportion of fat to flour and a little water resulting to
a tender and flaky crust, and it has a single or double crust.
a. tarts b. pies c. waffles d. cakes

6. This dessert has 1:1 ratio of flour to liquid.

a. cakes b. tarts c. pan cakes d. pies

7. This desserts are made of soft dough leavened with yeast and baking and mix with milk,
sugar and shortening.
a. shortcakes b. tarts c. waffles d. doughnuts

8. It is the proper way of serving or portioning buffet desserts.

a. larger portion b. smaller portion c. extra portion d. longer portion

9. A very thin pancakes served with fillings like fresh or cooked fruits like mangoes, peaches
and strawberries with whipped cream, custard and chocolate cream.
a. crepes b. meringue c. pies d. pudding

10. It is an open pastry containing fillings and form like a round boat.
a. tarts b. doughnuts c. fresh fruits d. creampuff

11. It is the proper way of serving or portioning single desserts.

a. larger portion b. smaller portion c. extra portion d. longer portion

12. Which of the four components of plated desserts that refers to a slice pie, mini tart, a
cluster of cookie, custard or any main product?
a. the garnish b. main item c. crunch component d. sauces

13. It refers to a final component of plated desserts.

a. the garnish b. main item c. crunch component d. sauces

14. This dessert components enriches the dish and makes the flavor of the dish more
enjoyable from the first bite up to the last.
a. the garnish b. main item c. crunch component d. sauces

15. Having a desserts will______________ your meal.

a. comfort b. complete c. incomplete d. excite

Aligote
White wine grape from Burgundy, France. Not a great grape. Chardonnay is replacing it.

Folle Blanche
Was a foundation for Armagnac in the past, but lost ground in that arena to Ugni Blanc
(which matures faster). TYPE: tart, thin wines. Mostly used in Muscadet region of France
along Loire Valley.

Marsanne
Little used variety grown in northern Rhone river valley to make white versions of
Crozes-Hermitage and Saint-Joseph. Blended with Rousanne. TYPE: medium-dry,
full-bodies. FLAVOR: Very rich with notes of spice and pear.

Muscat
A family of grapes with many varieties that produce big crops. FLAVOR: Sweet and very
floral. Grape used to produce Asti Spumante, the sweet sparkling wine in Italy.
I

Pinot Gris
Known as Pinot Grigio in Italy and Rulander in Germany. Average quality, except in Alsace
region of France. TYPE: Medium-bodied. FLAVOR: FLoral.

Scheurube (shoy-ree-beh)
Cross of Riesling and Sylvaner, developed in Germany. Grown almost exclusively in
Germany (less than 5% of vines). TYPE: Crisp, lively acidity. FLAVOR: Very aromatic, very
fruity with hints of blackberries.

Ugni Blanc
AKA Trebbiano. France, italy and Australia. Used for wines and brandy. Primary grape used
in Cognac. TYPE: Dry, high acid.

Chardonnay
Original fame came from Burgundy and Champagne. White Burgundy must be made from
Chardonnay unless the label says it's Aligote. Takes oak well. Ages well. Less acidity than
Sauvignon Blanc.

Gewurtztraminer
Known for floral fragrance, spicy flavors. Grown in Alsace, France, US, Germany, New
Zealand. Cold climate. Paired with spicy foods. Can be completely dry or semi-dry. Alsace
makes a great late-harvest dessert wine.

Melon de Bourgogne
Primary grape in lower Loire valley region of France. The only grape used to produce
Muscadet.

Palomino
White grape native of Spain, used in production of fine sherries. Used especially for dry, light
FINO SHERRIES. Thrives in chalk soils. Also grown in South Africa, Australia and California.
USED ALMOST EXCLUSIVELY TO MAKE FORTIFIED WINES.

Riesling
One of the "noble" grapes. High acidity and elegance. FLAVOR: Fresh fruit, zest. Can run
bone-dry to very sweet. But usually made in semi-dry. PURFUMEY. PEACH,
HONEYSUCKLE and can develop PETROL as it ages. Cold weather grape. Northern
Europe. Famous sweet wines of Moselle and Rhine river valleys (Germany) and Alsace are
Reisling affected by botrytis Cinerea.

Semillon
Ripens early, so less likely to be damaged by rains or frost. TYPE: Full-flavor, rich, aromatic
wines. USUALLY BLENDED WITH SAUV BLANC). One of three approved varieties for white
Bordeaux (sauv blanc, muscadelle, semillon). THE BASIS OF SAUTERNES AND BARSAC
(along with Sauv Blanc). Can age for a very long time.

Verdicchio
Italian. Rapid growing, high-acid. Slightly green-yellow color wins, delicate bouquet. Medium
body, strong flavors, slightly bitter finish. Most have up to 15% Trebbiano and Malvasia
blended in.

CHENIN BLANC
Common in Loire Valley (Vouvray), Souh Africa and California. Fragrant, high-acid. Can be
dry to very sweet. High acid lends to good aging. It's the most widely planted grape in South
Africa, where it's called STEEN.
I

Gruner Veltliner
Most planted grape in Austria (1/3 of plantings). Bright, distinctive, spicy wine. Can be
medium to full bodied.

Muller-Thurgau
Dry to semi-dry, lightly aromatic. Created as a cross between Riesling and Sylvaner. Matures
early, cool climate. Primarily grown in Germany, Austria, New Zealand and Oregon.

Pedro Ximenez
White grape from Spain and Australia. Used for fortified wines and especially famous for
sweeter Spanish sherries.

Rousanne
White grape used mostly in northern Rhone River. Used in Hermitage Blanc, usually blended
with Marsanne.

Sylvaner
Cool climate grape grown mostly in northern Europe (esp. Germany). Low acidity, more body
than Riesling.

Viognier
From Condrieu in northern Rhone Valley. Now more planted in California. Fruity wines,
medium body. STONE FRUIT AROMAS (peach, apricot), SPICY. PAIRS WELL WITH ASIAN
FOODS.

COLUMBARD
AKA French Columbard. Simple, fresh white wines high in acid. Second most planted grape
in California, often blended into generic white wines. Heavy producer. Grows like mad.

Malvasia
Family of grapes including Malvasia Bianca and Malvasia Nera. Bianca is mostly used.
White wines from very dry to very sweet. PEARS, SPICE, FRUITY FLAVORS. Planted
widely in Italy.

MUSCADELLE
One of three authorized blending grapes for white Bordeaux (w/ Sauvignon Blanc, Semillon).
Adds perfume to bouquet and fresh fruit.

PINOT BLANC
Makes light, dry, pleasant white wines. Grown in Alsace, California, Italy, Germany and
Australia. Often referred to as "poor man's Chardonnay."

SUVIGNON BLANC
Can tolerate heat. High acid, MELON. When grown in cool climates, gets GRASSY. Large
crops, low-cost. Does well in Loire river and Bordeaux. It can get overpowered by oak, so
usually not barreled. In US known as Fume Blanc. Usually blended with small amounts of
Semillon to round out the taste.

TREBBIANO
AKA Ugni Blanc. France, Italy, Australia... for wine and brandy. Usually dry and high in acid.
As Ugni Blanc, primary grape used in Cognac.

schnitzel
German for "cutlet." Meat dipped in egg, breaded and fried. Wiener shnitzel is veal cutlet.
I

Image: schnitzel

schnitz un knepp
Pennsylvania Dutch dish. Dried apples soaked in water before cooked in that liquid w/ ham.
At end, spoonfuls of batter added to cooking liquid to make dumplings.
Image: schnitz un knepp

scone
Scottish quick bread. Original was triangular, made w/ oats and griddle-baked. Today's
usually flour-based, baked.

score
To make shallow cuts (diamond pattern) in surface of foods. 1. Decoration. 2. Flavor
absorption (marinated foods). 3. Tenderize cuts of meat. 4. Allows excess fat to drain during
cooking.

scorpion
Potent cocktail. Light rum, brandy, OJ, lemon juice, orgeat syrup, served over ice.

Scotch broth
AKA barley broth. Scottish soup made w/ lamb or mutton, barley and veggies.

Scotch egg
Hard-cooked egg coated with sausage, dipped into beaten egg, rolled into bread crumbs and
deep-fried. Halved or quartered lengthwise and served hot or cold, usually as an app.

Scotch
Made only in Scotland. Uses barley instead of corn (like most American whiskeys). Smokey
flavor because sprouted malted barley is dried over PEAT FIRES. Two main kinds:
BLENDED, combo of 50-80% grain (unmalted) whisky and 20-50% MALT whisky, and
SINGLE-MALT, made exclusively from malt by a single distillery (RICHER, SMOKIER
FLAVOR).

Scotch woodcock
British specialty. Toast spread with anchovy paste, topped w/ softly scrambled mixture of
eggs and cream.
Image: Scotch woodcock

scrapple
Pennsylvania Dutch dish. Finely chopped "scraps" of cooked pork, mixed with fine-ground
cornmeal, pork broth and seasonings, all cooked into a mush. Mush is packed into loaf pans
and cooled. Slices of scrapple then cut, fried in butter and served hot.
Image: scrapple

screwpine leaves
SOutheast Asia cooking (Malay, Indo, Thai). Floral flavor to season rice dishes and
puddings. Intense green hue is natural food colorant.
Image: screwpine leaves

sea anemone
Used as food in France. Body cavity cut into pieces, usually batter-fried or used in soups.

sea cucumber
AKA sea slug. Asian markets. Rubbery texture, usually used in soups.
I

sea urchin
Japanese and Mediterranean delicacy. Roe is scooped out and eaten raw. Popular way of
cooking is to put sea urchin roe atop French bread, sprinkle with lemon juice.

sec
French for "dry." Describes still wines. Little to no residual sugar left after fermentation. When
used with Champagne, means opposite: "sec" means pretty sweet wine (demi-sec is even
sweeter).

seitan
AKA wheat meat. Protein-rich food made from wheat gluten. Used in vegetarian dishes.
Really chewy and meat-like. Neutral flavor, picks up any flavorings. Also sold as WHEAT
GLUTEN, a powdered form to be mixed with water.

Sel
French for salt.

seltzer water
Flavorless, naturally effervescent water. Takes its name from Nieder Selters in Germany.
Soda water is human-made "seltzer."

semi-freddo
Italian for "half cold." Various chilled or partially frozen desserts (cake, ice cream, fruit,
custard, whipped cream).

semolina
Durum wheat that's more coarsely ground than normal wheat flours (finer flour is sifted out).
Most good pasta made from semolina. Also used to make gnocchi, puddings and soups.

sereh
lemongrass

sesame seed
The first recorded seasoning (3000 BC). India and Asian cooking. Brought to US by slaves,
so big in South. Nutty, slightly sweet flavor.

seven-minute frosting
Fluffy, meringue-type frosting... egg whites, sugar, cream of tartar, water and vanilla. Mixture
is beaten constantly in the top of a double broiler over hot water. When stiff peaks form
(about 7 minutes), frosting is done.

Seville orange
Popular bitter orange from Mediterranean. High acid, perfect for marmalades, liqueurs like
Cointreau, Curacao, Grand Marnier and Triple Sec. Also good in sauces, especially with
duck, to balance out the fat.

shallot
Two main types: Jersey (or "false" shallot) which is larger and more subtly flavored "true"
shallot). Mild onion flavor.

shamogi
Round Japanese spoon or paddle made of wood or bamboo, used only to toss or serve rice.
Image: shamogi

shank
I

Front leg of the animal. Very flavorful, but full of connective tissue, some of toughest meat.
Requires long, slow cooking method like braising. Used for OSSO BUCCO.

Abbey Ale
Strong beer brewed in Belgian abbey style. Trappists still have their own breweries and are
the only ones who can use that name. Imitators use "abbey."

adjuncts
Starches other than malted barley and wheat (corn, rice, and sugar) which dilute the flavor
and character of the malt but function as inexpensive fermentable sugars.

ales
All beer styles made with a top-fermenting yeast, Saccharomyces Cerevisiae, are
considered ales. Earthy, hearty, and fruity.

alpha acid
A component in hops that goes through a chemical change during the boil called
isomerization. The resulting iso Alpha Acid imparts the beer's distinctive bitterness.

aroma hops
Hop varieties that are prized for their aroma contribution to the beer. Noble hops are
classified as aroma hops.

balance
The proportion of malt sweetness to hop bitterness in a beer.

Bamberg beer
AKA rauchbier. A dark, bottom-fermented beer produced by a few breweries in Bavaria.
Unique smoked flavor that comes from the use of malts dried over an open fire.
Image: Bamberg beer

barley wine
A top-fermented beer of unusually high, wine-like, alcohol content. Copper colored or dark
brown, strongly flavored and fruity, sometimes fermented with wine or champagne yeast.
Originally these beers were known as "Old Ales".

Belgian lace
The beautiful, white latticework of foam from the head of the beer that is left on the sides of
the glass as the beer is consumed.

Berliner Weisse
A regional beer of northern Germany. Pale, top-fermented, and sour. Made with wheat and
often flavored with special syrups.

bitter
From hops. A bitter is also a style that originated in Britain. It was the most popular style of
ale. Moderately hopped and typically amber in color, the style accounts for the majority of
draft ale sales in English pubs.

bittering hops
Hop varieties that are typically above 8% in alpha acids. They are used primarily to
contribute bitterness to the beer over aroma.

black beer
I

A broadly used term for a beer that is opaque in complexion however it is most closely
associated with the German style of Schwarzbier.

black malt
Black malt is created by roasting at very high temperatures. Often used in stouts and dark
beers to contribute dark color and roasted flavor.

bock
A very strong lager traditionally enjoyed from winter to early spring. Full-bodied, smooth,
malty, and hopped for balance. Could be from "goat" in German. The Capricorn sign of the
goat coincides with when these beers were typically brewed.

boiling
Converts liquid to vapor wort is boiled in the brew kettle. At this time, wort is spiced with
hops. Boiling stops all mash enzyme activity and extracts bitter and aromas from hops.

bottle conditioned
A process that creates a secondary fermentation from leaving yeast in the brew while it is in
the cask or bottle. A popular technique among homebrewers, it can be dangerous. If the
bottle is over primed (meaning too much fermentable sugar left in) it could result in a beer
grenade, showering one's entire dwelling in glass and spattered beer.

bottom yeast
The yeast strain used to make lagers, Saccharomyces Carlsbergensis. This yeast strain
ferments at lower temperatures than an ale yeast and settles to the bottom of the tank during
fermentation.

brettanomyces
A type of wild yeast important in brewing lambics.

brown ale
A British style, top-fermented beer with a roasted and caramel malt sweetness and light
hoppiness.

caramel malt
AKA crystal malt. A sweet malt. Gives golden color and caramel, toffee flavor. Used in dark
ales.

cask conditioned
A secondary fermentation created when yeast is left in the brew to complete the
fermentation in the cask.

chill haze
At low temperatures the proteins can create precipitation resulting in a cloudiness to the
beer. It does not affect the flavor of the beer.

chocolate malt
No chocolate. Dark look and roasty flavor reminiscent of dark choco.

cold conditioning
AKA lagering or storing. A period of one to many weeks following fermentation in which the
temperature of the beer is slowly reduced. The process helps reduce the harsher secondary
products of fermentation, while clarifying and mellowing the beer producing a clean, round
taste.
I

conditioning
Intended to impart natural carbonation, this period of maturation can be done at different
temperatures. Cold temperatures create a clean round taste, while warm temperatures allow
the flavors to continue to develop.

cork
Due to their higher carbonation levels, some bottle conditioned beers use cork and cage
seals.

cream ale
Brewed as an ale and then blended or finished with a lager beer. The result is often pale in
color beer with a light hoppiness.

dextrins
The unfermentable carbohydrates produced by the enzymes in barley. The yeast are unable
to metabolize dextrins, leaving them In the beer to give it its body, mouth feel, and flavor.

diacetyl
A natural chemical produced by yeast as a product of fermentation. At proper levels, diacetyl
is an essential flavor component of some beer styles. However, a clearly detectable level of
diacetyl may indicate poor brewing practices. At high levels it is perceived as a buttery or
butterscotch flavor which, while good for a topping on movie popcorn, is not desirable in
beer.

dortmunder
A gold colored, bottom-fermented beer from Dortmund, Germany's largest brewing city.
Similar in color and dryness to a pilsner, a biscuity malt note and higher strength.

double bock
AKA doppelbock. A stronger bock beer, though not necessarily double the strength. The
original of the style was brewed by the Italian monks of the order of St. Francis of Paula in
Bavaria to help them through their Lenten fast. Typically full bodied, rich, and malty.

dry hopping
The process of adding extra hops to the beer during aging or lagering to enhance its aroma.

dry stout
The Irish version of stout, slightly more bitter with a lighter body than the English sweet stout.
They are usually served on a nitro system for a creamy head.

eisbock
The strongest of the bock beers. Produced by lagering beer in very cold cellars to the
freezing point of water, and then decanting the concentrated beer from the ice thereby
increasing the alcoholic strength of the beer.

esters
Fruity flavors, such as grapefruit, banana, and peach, produced by the yeast during
fermentation. Ale yeasts are known for the production of esters.

faro
A sweetened version of a lambic created by blending different lambics or sweetening it with
sugar and spices.

filtering
I

Beer is still slightly cloudy after lagering, and requires filtering to remove any remaining yeast
and other insoluble materials to achieve a brilliant clarity. The beer can be passed through a
variety of materials like diatomaceous earth, cellulose pads, or plastic membranes.

froth
Froth, made of protein, resulting from the release of CO2 in a properly poured beer.

ginger beer
Beverage using ginger, made with or without alcohol.

Gueuze
A Belgian beer style that blends a fresh lambic with an old lambic, creating a second
fermentation. After the blend is created and bottled it is aged for several years creating an
intense taste.

Hefe
German word for yeast, most commonly used with weiss or weizen meaning wheat to
denote that the beer has yeast in suspension.

Hefeweissen
An unfiltered German wheat beer style.

hops
The flower of a perennial vine. One of the four ingredients in beer and act as the universal
spice. Hops, like wine grapes, are varietals. Some varieties contribute mainly bitterness,
while others are prized for their fine aromas. The first documentation of hop cultivation was
in the Hallertau region of Germany around 736.

husked and dehusked barley

The husk on barley protects the meal body during the malting process. Some barleys are
dehusked to remove the stronger bitter taste they can impart when roasted at high
temperatures.

IBU
IBUs are International Bitterness Units. The measure indicates the level of bitterness in a
finished beer. Also referred to as BU's

ice beer
A style in which the beer is cooled down before filtration to the point where the water
freezes. The ice crystals are then removed, leaving a more concentrated beer.

India Pale Ale

This style originated as an ale brewed in England and exported to troops in India during the
18th century. Both alcohol and hops serve as natural preservatives, so the beer was made
stronger and with higher amounts of hops to survive a voyage that could take as long as six
months.

Irish Red Ales

Irish red ales are known for their maltiness, and smooth rounded mouth feel and distinctive
deep reddish hue.

Irish Stout
The Irish version of stout, also known as a dry stout, is slightly more bitter with a lighter body
English sweet stout. They are usually served on a nitro system for a creamy head.
I

krausening
A secondary fermentation where a small portion of young, still actively fermenting beer and
yeast are added to the beer at the end of primary fermentation. The new yeast has a limited
food supply. It quickly exhausts the available sugars and is forced to scavenge among a
range of secondary compounds for more food. This smoothes out the beer and eliminates
strong and potentially offensive odors and flavors. The result Is an elegant and balanced
taste.

Kriek
A Belgian beer style produced by steeping cherries in the beer to produce a second
fermentation and develop a strong tart cherry flavor.

lager
A classification of beer styles made with a bottom fermenting yeast, usually fermented at
colder temperatures. Lagers are generally smooth, elegant, crisp and clean.

lagering
A period of one to many weeks following or including fermentation in which the temperature
of the beer is slowly reduced. This helps reduce the harsher secondary products of
fermentation, while clarifying and mellowing the beer.

lambic
A wheat beer originally produced in Brussels. Strong acidic character from the spontaneous
fermentation of wild yeast and bacteria. Gueuze and Kriek beers are derivatives.

lautering
The separation of solids (the mash) from the liquid malt extract called wort. Also known as
mash filtering.

malt
End product after a grain has been malted (see malting). The variety of barley, the extent to
which it is allowed to germinate, and the temperature at which it is dried, all influence the
character, color, and flavor of beer.

malt liquor
Malt liquor is, in fact, beer. Some states have strict post-Prohibition regulations regarding
alcohol levels, so these brews, which are generally high alcohol lagers, cannot be called
beer. The term 'Malt Liquor' was developed to comply with these regulations.

malting
3-step process in which select barley or other grains are transformed from their raw state,
which is not suitable for brewing, into a modified grain essential to the overall brewing
process. The three steps include steeping, germination, and kilning. This process develops
enzymes necessary for mashing and the characteristic grain flavors for beer.

marzenbier
AKA Octoberfest. In Germany, before the advent of refrigeration, beer was brewed in the
winter. Märzen was the last batch, which was brewed in March. It was made especially
strong to survive the many months of maturation before it was drunk at the end of summer.

mash
ground malt mixed with water

milling
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The first step in the brewing process. Malted barley is crushed, not ground, between pairs of
rollers in a mill. This separates the husk from the grain body and also fractures the grain,
preparing the malt for mashing.

munchener
A bottom-fermented beer produced in Munich. There are two versions: helles bier, a paler
beer, and dunkel bier, closer to the original dark style. Both styles are distinctively malty.

noble hops
Rare hop varieties prized for their distinct aroma and flavor characteristics. Noble hops are
typically lower in alpha acids making them less bitter and more aromatic. The term "noble"
refers to those hop varieties that are the "land" varieties grown in their original growing
regions of Bavaria and Bohemia. The definition of the term can vary but most often refers to
the hop varieties of Hallertau Mittelfruh, Spalt Spalter, Tettnang Tettnanger, Hersbrucker, and
Saaz`

oatmeal stout
A sweet stout brewed using oats to create a fuller mouth feel and smoothness.

oyster stout
A dry stout brewed using oysters, this style was very popular among beer drinkers in the
19th Century.

pale ale
A top-fermented beer brewed with pale malts, encompasses many versions. The terms of
Pale ale and a Bitter often overlap but both are known for their pale malts and hop
bitterness. The traditional English pale ale uses English hops and malt for a beer that's
earthy, rounded, and hoppy. Other cousins include a strong pale ale, American pale ale,
extra special bitter (ESB), India pale ale (IPA), and an Altbier

perry
A traditional fermented beverage similar to hard apple cider in which the majority of the
fermented juice is derived from pears.

pilsner
A pale, golden-hued, highly hopped, bottom-fermented beer. Also known as a pilsener or
pils. This style is common throughout the world but the original was first brewed in the
Bohemian town of Pilsen in 1842 as one of the first pale beers with clarity. The traditional
Czech or German pilsner is highly hopped for a spicy citrus taste and crispness.

porter
The original black beer of England. Porters are smoother and milder than Stouts which were
developed later. Its dark color and rich taste come from the roasted, unmalted barley. The
name Porter came from the London workers for which the beer was originally brewed for
sustenance. First brewed in London in 1722 as a substitute for a then-popular mix of old ale,
new ale (brown or pale), and weak ale (two-penny beer). Called Entire, the beer was
advertised as being richer and more nourishing.

Prohibition style
AKA near beer. A non-alcoholic brew produced by American breweries during Prohibition.
This is also known as "Near Beer".

Rauchbier
A dark, bottom-fermented beer produced by a few breweries in Bavaria. Unique smoked
flavor from the use of malts dried over an open fire. Also known as Bamburg Beer.
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roasted malt
Malt roasted to varying degrees that produces a range of specialty malts including caramel,
chocolate, and black. These malts impart a color and distinct flavor to the beer.

Russian Stout
Originally created in Britain and shipped across the Baltic Sea to Russia. This stout was
brewed to be stronger in flavor and alcohol to make the trip in cold weather. Some present
day Russian stouts are non-pasteurized and matured in casks for two months, then
bottle-aged for a full year. Also called Imperial Russian stout or Imperial stout.

rye beer
Beer brewed using rye. The American version uses large amounts of rye grain in the grist
creating a spicy and sour taste in the beer. In Europe rye is used in the Finnish beer sahti as
well as the German Roggenbier.

saison
An ale from southern Belgium, once brewed to be kept and drunk in the summer but now
available year-round. Saisons, also known as Farmhouse ales, are crisp, and spicy, with a
light fruity tartness.

Schankbier
AKA small beer. A low alcohol beer that is brewed without using the first run from the Lauter
tun.

Scotch ale
AKA Wee Heavy. A top fermented beer of Scottish origin. Strong, dark, and robust with a
sweeter character and fuller body than a Scottish ale. Scotch ales are known for their
maltiness but didn't necessarily use a specifically peat smoked malt. The peat flavor may
have been a by product of the region however. Today, peat smoked malt is used in some
versions.

six-row barley
A common of barley variety used by most major brewers. Six row, refers to the number of
kernels on the stalk of barley. These smaller kernels offer a greater yield, and thus lower
price, than two-row barley.

smoked beer
A top fermenting beer brewed with malt that has been smoked in the kilning process with
wood.

spruce beer
A brew produced in North America and Northern Europe by fermenting molasses and/or
other sugars with the bud, needles, or essence of spruce trees.

steam beer
AKA California Common. A beer produced with a hybrid fermentation, using a special strain
of lager yeast that ferments at ale like temperatures. Fermentation is carried out in long,
shallow vessels called clarifiers to shorten cooling times, followed by warm conditioning and
krausening. Was first produced in California at the end of the 19th century, during the Gold
Rush. At one time there were twenty seven breweries making steam beer in California.

Stock Ale
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One of the few beer styles to originate in the US. Stock ales date back to colonial New
England where the beer was aged in barrels at cooler temperatures creating an ale that had
been lagered.

stout
A very dark, top fermented beer made from pale malt, roasted unmalted barley and, often,
caramel malt. Stout was first introduced by Guinness as an extra stout version of their porter.
The new stout was darker, hoppier and richer than porter, which it gradually overtook in
popularity. A distinction is drawn between sweet stout and dry stout: although both have hop
bitterness, sweet stout is less bitter than dry stout. See also: Russian stout, imperial stout,
cream stout, sweet stout, and dry stout.

Trappist beer
Any beer brewed in one of the six remaining brewing Trappist monasteries, five of which are
in Belgium, and one in the Netherlands. The term denotes the appellation rather than the
style of beer. However, each of the twenty beers these breweries produce are top-fermented,
fairly strong, and bottle-conditioned. The origin of these beers dates back to the Middle
Ages.

vienna lager
One of the first true lager beers, its known for its smooth malty flavor and body. The reddish
hue and toasty flavor were the result of malt kilned at higher temperatures in Vienna. A
Märzen is a version of a Vienna lager and the original style brewed for Octoberfest.

vinegar
A sour, acidic flavor produced in spoiled beer.

Weissbeer
In Germany, a generic name for wheat beers. Weiss means white, and such beers are
usually very pale and cloudy, with a white foam.

wheat beer
Any beer containing a high proportion of malted wheat. Almost all wheat beers are top
fermented.

white beer
AKA witbier. An unfiltered wheat ale often brewed with a generous variety of dried spices.
The white designation refers to the color resulting from the cloudiness from yeast
suspension

winter beer
A winter seasonal brew, generally dark and spiced.

pickled cheese
Feta

pickling spices
Varies. Common is allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger,
mustard seeds and peppercorns.

picnic ham
AKA picnic shoulder or pork shoulder (more accurate). Not a true ham (true ham comes from
back leg). Picnic is upper part of foreleg w/ portion of shoulder. Smoked. Good, inexpensive
sub for ham.
Image: picnic ham
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pico de gallo
Spanish for "rooster's beak." Relish of finely chopped ingredients like jicama, oranges,
onions, bell peppers, jalapenos and cucumbers, plus season.

pie plant
rhubarb