WorksheetsBORDEAUX SUMMATIVE
Total questions: 40
Worksheet time: 51mins
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
11.What is essential for an attractive display of caramelized petit fours?
A) Large quantities of items
B) Neat, uncluttered, clean, and tidy display
C) Overcrowding the display
D) Serving on plain plastic plates
12.What is the recommended number of caramelized petit fours to serve per plate?
A) 3-4 pieces
B) 5-6 pieces
C) 1-2 pieces
D)7-8pieces
13.What type of receptacle is suitable for serving caramelized petit fours in a buffet?
A) Paper plates
B) Plastic bowls
C) Ceramic plates, glass, mirrors, trays
D) Cardboard boxes
14.What is an important step to ensure caramel bonds well with the petit four?
A) Ensure the product is wet
B) Keep it in the fridge for an hour before coating
C) Add oil before coating
D) Ensure the product has a dry surface
15.What is a good practice when displaying caramelized petit fours?
A) Alternating shapes to improve eye appeal
B) Piling them high on a single plate
C) Using only one type of petit four for uniformity
D) Displaying them in paper bags
16.Why is it important to have the skin and stem attached to fruits used for petit fours?
A) To make the fruits look more colorful
B) For easier handling
C) To add more weight
D) To use as a decoration
17.What is a critical safety measure when handling hot caramel?
A) Cooling it in water immediately
B) Letting it cool on plastic
C) Wearing gloves and handling with care
D) Using bare hands
18. Which surface is ideal for cooling caramelized petit fours?
A) Plastic trays
B) Paper napkins
C) Oiled non-stick surfaces
D) Ice cubes
19.Why is it important to ensure fruit is dry before coating it with caramel?
A) To reduce sweetness
B) To make it look shiny
C) To make it lighter in weight
D) To allow the caramel to bond properly
20.Which of the following is NOT recommended for displaying caramelized petit fours?
A) Using cluttered arrangements
B) Showing craftsmanship in display
C) Using non-stick, oiled surfaces for cooling
D) Highlighting product attributes
21.What is marzipan also known as?
A) Almond paste
B) Fondant
C) Buttercream
D) Ganache
22.What is the primary ingredient in marzipan?
A) Sugar syrup
B) Icing sugar
C) Ground almonds
D) Liquid glucose
23. What can marzipan be modeled into?
A) Only flowers
B) Bread rolls
C) Cakes
D) Fruits, vegetables, animals, and flowers
24. What should be done to marzipan after it is made?
A) Leave it uncovered
B) Store it in an airtight container wrapped in cling wrap
C) Store it in a freezer without wrapping
D) Place it in a bowl and cover with a towel
25. How long is the typical shelf life of caramelized petit fours?
A) 1 to 2 days
B) 3 to 5 days
C) 1 to 2 weeks
D) 1 month
26. What is the recommended time to consume caramel-coated strawberries or grapes?
A)30-40 minutes
B) 5-10 minutes
C) 1-2 hours
D) 24 hours
27. Why is it important to dry fruits before coating them with caramel?
A) To enhance their flavor
B) To prevent caramel from sticking to the fruit
C) To make them look shiny
D) To prevent moisture from causing the caramel to fall off
28. At what temperature does caramel become burnt and bitter?
A) 100°C
B) 175°C
C) 156°C
D) 200°C
29. Why is it important not to stir the sugar solution while it is boiling?
A) It may overheat the solution
B) It causes the caramel to turn bitter
C) It may cause crystallization to occur
D) It affects the sweetness of the caramel
30. Why is it necessary to roast nuts slightly before coating them in caramel?
A) To add sweetness to the nuts
B) To give them a shiny appearance
C) To enhance their flavor
D) To make them easier to coat
31.Petit Fours are large, elaborate cakes designed to be the centerpiece of a dessert table.
TRUE
FALSE
32.Iced Petit Fours are typically coated with a thin layer of fondant or chocolate.
TRUE
FALSE
33.Marzipan, used in Petit Fours, is made from almond paste mixed with sugar syrup, and sometimes egg whites.
TRUE
FALSE
34.Petit Fours are designed to be consumed in one or two bites.
TRUE
FALSE
35.Fresh Petit Fours are always topped with a glaze.
TRUE
FALSE
36.Marzipan-based Petit Fours are often shaped to resemble fruits or flowers.
TRUE
FALSE
37.Petit Fours must be served immediately after preparation to ensure freshness.
TRUE
FALSE
38.The base for Petit Fours can be made using sponge or marzipan.
TRUE
FALSE
39.Caramelized Petit Fours typically have a shelf life of 1 to 2 weeks.
TRUE
FALSE
40.Freezing is never an option for storing Petit Fours or their bases.
TRUE
FALSE
