Week 13: French Pastries

…………………. is used to refer to a wide range of decorated pastry and cake products usually made in single-portion pieces. The simplest of the cake-based varieties are tiny decorated layer cakes made in a variety of shapes.

• Choux pastry

• French pastry

• Puff pastry

• Short crust pastry

The most common way to make French pastries from cakes is…………..

I To bake the cake layers as sheets rather than as rounds II Cut the sheet cakes into long strips

III Cut about 4 inches (10 cm) wide

IV Slice the strips crosswise into portions.

• I and II

• I, II and III

• II,III and IV

• All of the above

It is a small bite-sized confectionery or savoury appetizer which it also has a meaning of "small oven". Which is the best term referring to this?

• Canapés

• Choux paste

• Mille-feuille

• Petit four

Which of the below are an alternative name for a Petit Four?

• Friand

• Mignardises

• Sweetbread

• Tartlet

The most commonly important ingredients in making a cake include…………………..

• Eggs, sugar, liquid, leavening agents, and salt.

• Flour, salt, eggs, and liquid.

• Flour, Fats, leavening agents and liquid.

• Flour, sugar, eggs, Fats, liquid, and leavening agents.

French pastry are individual portions made up of any of a number of creams, icings, Bavarian creams, and layers of meringue, pastry, and even sponge cake.

• True

• False

A Slab Cake is a large, flat, single-layer, rectangular cake. It is not quite the same as a “Sheet Cake”, though both can be used to serve large numbers of people.

• True

• False

Small fancy cakes in individual portion sizes can be made in many shapes and flavours. In some American bakeshops, these are known as French pastries.

• True

• False

Petits fours come in three varieties: Glacé ("glazed"), iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets.

• True

• False

Mignardises is referring to bite-sized dessert sometimes served at the end of a meal.

• True

• False