Deck 18: Petits Fours and Confections

Question 1

Almond macarons resemble a

A) crunchy baked meringue.
B) fragile tulipe cookie.
C) moist poundcake square.
D) puff pastry with nuts.

Answer 1

A

Question 2

Fresh fruit dipped in__________ makes a light and flavorful addition to a petit four assortment.

Answer 2

caramel syrup

Question 3

Petits fours or _________are small pastries or sweet delicacies served between or after meals.

Answer 3

friandises

Question 4

Iced petits fours should be thoroughly moistened with a flavored simple syrup before filling.

Question 5

List and describe three different plating techniques for a cut portion of dessert.

Question 6

The Opéra 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.

Question 7

Discuss the factors that pastry chefs must consider when creating a dessert menu for a full- service restaurant.

Question 8

Macaroon cookies are made with __________________or___________, egg whites or yolks and sugar.

Question 9

When making a barquette shell, prick the dough with a fork to prevent the dough from rising as it bakes, then place the shells in an oven to brown.

Question 10

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

Question 11

When coating petits fours, the fondant should be thick enough to cover the top and sides of the cake with an opaque layer of icing.

Question 12

Petits fours are best when

A) cut into 1.5- to 2-inch pieces.
B) they represent a variety of tastes and textures.
C) they are no more than one or two bites each.
D) all of the above.

Question 13

It is recommended that petits fours be selected to __________the meal they accompany.

Question 14

When making the batter for French macaron, almond macaroons, it is important to mix the batter until it falls from long thick ribbons from the spatula, a step called -____________

Question 15

Which of the following would NOT be considered a petit four?

A) Cappuccino Cheesecake
B) Palmiers
C) Checkerboard Cookies
D) Tulipe Cookies