Petit Fours

Identify the characteristics of petit fours sec:

• plain, no filling or dipping, must be baked, bite sized

• can be dipped in chocolate, can be filled or sandwiched, must be baked, bite sized

• glazed with icing, glazed with fondant, must be baked, bite sized

• French shortbread cookie, textured, hand mixed, buttery flavor

What is sable?

• soft; meringue texture, egg shell- like crust

• sugar, nuts, dried flutes, log and sliced or scooped and baked, baked in special pans and molds

• French shortbread cookie, "sanded" in French, hand mixed, no gluten development, buttery flavor

Microwave cooking uses energy to enter food and make WHAT move rapidly?

Example of INDUCTION In baking/cooking?

• Stovetop w/ flame

• Induction burners with a flat surface

An example of CONDUCTION in baking/cooking?

• Stovetop w/ flame

• Induction burner with flat surface

Which describes a French macron?

• Drop cookie made with coconut then dipped in chocolate

• Soft; meringue texture, egg shell like crust

Is butter an emulsion?

• Yes

• No

What are florentines?

• soft; meringue texture, egg shell like crust

• glazed with icing or fondant, must be baked, bite sized

• plain, no filling or dippings, bite sized, must be baked

• Sugar, nuts, and dried fruits, log and sliced or scooped and baked, applied using a stencil, baked in special pans and molds

Identify ONE of the characteristics of petit fours glace:

• plain, no filling

• Glazed with icing

• Sugar, nuts, and dried fruits

• Scooped and baked

Can petit fours demo sec be dipped in chocolate?

• No

• Yes