BORDEAUX SUMMATIVE

What is a defining characteristic of Petit Fours?

• a) They are designed to be consumed in one or two bites

• b) They must be large and heavy

• c) They are only made from baked ingredients

• d) They must always be served with ice cream

2.Which of the following is NOT typically a base for Petit Fours?

• a) Marzipan         

• b) Sponge cake     

• c) Croissant dough
  

• d) Pastry cream

3.What ingredient is commonly used to give a smooth surface for glazing Petit Fours?

• a) Chocolate chips

• b) Marzipan

• c) Whipped cream

• d) Chopped nuts

4.What is a key ingredient in marzipan?

• a) Wheat flour

• b) Ground almonds

• c) Vanilla extract

• d) Cornstarch

5.Which type of Petit Fours is often topped with fresh fruits?

• a) Iced Petit Fours

• b) Caramelized Petit Fours

• c) Fresh Petit Fours

• d) Glazed Petit Fours
  

6.What is the typical method for storing marzipan?

• a) Leave it uncovered at room temperature

• b) Store it in a metal box

• c) Refrigerate it without any covering

• d) Wrap it in plastic wrap and place it in an airtight container

7.How long can caramelized Petit Fours typically be stored?

• a) 1-2 days          

• b) 1-2 weeks       

• c) 1-2 months

• d) Indefinitely

8.Which of the following tools is recommended for creating realistic fruit shapes from marzipan?

• a) Rolling pin

• b) Cheese grater

• c) Modeling tools or real fruits as models

• d) Wooden skewer

9.What type of glaze is commonly used on iced Petit Fours?

• a) Fondant        

• b) Royal icing  

• c) Buttercream

• d) Ganache

10.Why is it important to produce Petit Fours as close to serving as possible?

• a) To save on storage space

• b) To ensure their freshness and delicate characteristics

• c) To reduce production costs

• d) To simplify the recipe