Pretest- Preparing Caramelized Petit Four

This mixture can be used as coating for petit fours that makes it top glossy and shiny.

It is a term used to describe the action of moisture from the air attaching itself to the sugar and dissolving the sugar.

It refers to sugar that is cooked until it reaches a temperature of 156°C until it begins to color

What happen to the fresh fruits when dipped with hot sugar syrup?

After preparing Caramelized petit four. It would be best consumes within how many minutes after preparation?