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WorksheetsPetit Fours
Total questions: 14
Worksheet time: 5mins
Name
Class
Date
1.
An alternative name for a Petit Four is NOT
a)
Friandes
b)
Frivolities
c)
Sweetbread
2.
Hygroscopic is the word used that means to absorb moisture from the atmosphere
a)
True
b)
False
3.
Name the odd one out
a)
Glace
b)
Confiserie Variee
c)
Wet
d)
Sec
4.
Which of the following is NOT a Sec confection
a)
Macaroon
b)
Fondant Fancie
c)
Tuille
d)
Brandy Snap
5.
Which of the following IS a Glace confection
a)
Fruit des guises
b)
Pate a fruit
c)
Praline
d)
Boules de neige
6.
A paste made out of ground almonds is called?
a)
Fondant
b)
Praline
c)
Caramelised Nuts
d)
Marzipan
7.
Which of the following is NOT a base for petit fours
a)
Nougatine
b)
Genoese
c)
Dacquiose
d)
Danish Pastry
8.
Petit fours are NOT served:
a)
After dinner
b)
Afternoon tea
c)
Tea or Coffee
d)
Before breakfast
9.
An example of a Confisserie Variee is?
a)
Pate de fruit
b)
Dutch Biscuit
c)
Brandy snap
d)
Fruit au caramel
10.
It is important to dip fruits in boiled sugar solution as close to service as possible to prevent the sugar from dissolving and becoming sticky
a)
TRUE
b)
False
11.
What is the setting agent for Pate de fruit
a)
Gelatine
b)
Agar Agar
c)
Gellum Gum
d)
Pectin
12.
At what temperature do you boil the pate de fruit mixture to?
a)
121C
b)
107C
c)
110C
d)
159C
13.
Why it is important to dip fruits in a boiled sugar solution as close to service time as possible.
a)
Because you can
b)
So its warm to eat
c)
To stop the sugar surface becoming sticky.
14.
Select the correct cooking and preparation method for a classic Pate de fruit.
a)
- Dissolve some tartaric acid in water and add to the cooked fruit paste.
- Place the fruit purée in a clean heavy based saucepan and mix the powdered pectin with caster sugar. Bring to the boil.
- Remove from the frame, withdraw the silicone paper carefully and cut the set fruit into 2.5cm squares and roll in granulated sugar
- Add granulated sugar and glucose. Stirring constantly bring the temperature of the boiling mixture to 107°c.
- Line the bottom of a frame with silicone paper and pour the fruit paste into the frame. Leave to cool.
- Whisk this into the fruit purée.
b)
- Place the fruit purée in a clean heavy based saucepan and mix the powdered pectin with caster sugar. Whisk this into the fruit purée. Bring to the boil.
- Add granulated sugar and glucose. Stirring constantly bring the temperature of the boiling mixture to 107°c.
- Dissolve some tartaric acid in water and add to the cooked fruit paste.
- Line the bottom of a frame with silicone paper and pour the fruit paste into the frame. Leave to cool.
- Remove from the frame, withdraw the silicone paper carefully and cut the set fruit into 2.5cm squares and roll in granulated sugar.
c)
.
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