Question 1

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

Accepted Answer

Change the way a portion is cut; serve a bar cookie or brownie cut into a circular shape using a biscuit cutter; cut sheet cakes to make smaller square or rectangular cakes. Dust each plate with cocoa or confectioner's sugar before plating. Select fresh berries or toasted nuts to complement the dessert, garnishing the plate and cut portion as desired.

Question 2

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

Accepted Answer

Pastry chefs need to consider the type of service, the theme of the operation, the desired price point, the labor available and any other needs expressed by the restaurant's management when creating the menu.

Question 3

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

Accepted Answer

caramel syrup

Question 4

The Opéra petit four is a

Accepted Answer

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. 
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 5

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

Accepted Answer

The answer of It is recommended that petits fours be...

Question 6

Petits fours are best when

Accepted Answer

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. 
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 7

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

Accepted Answer

A) True 
 B)False

Question 8

Almond macarons resemble a

Accepted Answer

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

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

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 -____________

Accepted Answer

The answer of When making the batter for French macaron,...

Question 11

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

Accepted Answer

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

Question 12

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

Accepted Answer

almond pas

Question 13

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

Accepted Answer

The answer of Petits fours or _________are small pastries or...

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.

Accepted Answer

A) True 
 B)False

Question 15

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.

Accepted Answer

A) True 
 B)False

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

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

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

The Opéra petit four is a

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

Petits fours are best when

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

Almond macarons resemble a

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

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 -____________

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

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

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

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.

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.

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Exam 18: Petits Fours and Confections

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

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

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

The Opéra petit four is a

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

Petits fours are best when

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

Almond macarons resemble a

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

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 -____________

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

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

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

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.

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.

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

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