Deck 18: Petits Fours and Confections

Question 1

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

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

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

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.

Answer 3

False

Question 4

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 5

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

Question 6

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

Question 7

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

Question 8

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

Question 9

Marrons glacés are

A) chocolate-coated dry cookies.
B) strawberry filled barquettes.
C) candied chestnuts.
D) glazed fruits.

Question 10

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 11

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

Question 12

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 13

Almond macarons resemble a

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

Question 14

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.