TLE-9 BAKING GRADE 9 REVIEWER 4RTH QUARTER

A paste made out of ground almonds is called?

• Fondant

• Caramelised Nuts

• Praline

• Marzipan

Petit fours are NOT served:

• After dinner

• Before breakfast

• Tea or Coffee

• Afternoon tea

Before the final decoration, these Petit fours are usually glazed with fondant or dipped in chocolate.

• Petit Four Glace

• Petit Four Frais

• Petit Fours Sec

• Petit Four Dacquises

Typically, this is made by heating water and fat, then adding flour and cooking panada. Eggs are added to the panada as it cooks.

• Choux Pastry

• Shortbread

• Chiffon Cake

• Marzipan

Why it is important to dip fruits in a boiled sugar solution as close to service time as possible.

• Because you can

• So its warm to eat

• To stop the sugar surface becoming sticky.

These are high in moisture and have a pleasant flavor. Their function is to bind, flavor, and moisten a product that would otherwise be dry.

• Ganache         

• Jams   

•  Glazing 

• Buttercream Frosting

This is the classic, traditional biscuit wrapper style. A portion of biscuits is rolled or folded into a heat sealable film while standing on edge.

• Wrap Fold

• Pillow Pack Wrapping

• End Fold Wrapping

• Blended Fold

It is a'short' eating quality flour, fat, and sugar mixture enriched with eggs. Shortbread that is firmer.

• Choux Pastry Base

• Pastry Base

• Sponge Base  

• Short bread Base        

This type of petit four is made of fresh or dried fruits that have been dipped in sweet coatings like chocolate or cooked sugar.

• Petit Four Daquises

• Petit Four Sec

• Petit Frais

• Petit Four Glace

This are the pother terms terms used in petit fours except

• Sugar Sweet

• Mignardise

•  Friandise

• Sweetmeats