Petit Fours
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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What does the word “Petits Fours” translate to in English? | show 🗑
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show | Absorbs into the biscuits
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show | Air tight container, dry store
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show | Pure icing sugar and ground almonds
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show | Dries out
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show | 155 to prevent the caramel from getting too dark
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What can happen if the caramel is stirred while boiling? | show 🗑
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show | Strawberries, Dates, Grapes, Gooseberries
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show | As close to service as possible
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show | Jam, Marzipan, butter creams, ganache, curd, nougat
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Explain the term “petits fours glacé”. | show 🗑
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show | Very delicate. Stored in silicon paper lined deep tray or box (not too close together) and covered. Shelf life 3 days depending on filling used.
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What types of colours can you use to colour fondant? | show 🗑
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show | Body temperature is best 37C
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What happen if fondant is over heated? | show 🗑
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What is the purpose of covering the top of the “iced petits fours” with marzipan?  | show 🗑
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What are “petits fours”? | show 🗑
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What are the other terms for “Petits fours”? | show 🗑
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show | Petit fours glace, sec, frias, chocolates, Marzipan, caramelised petit fours
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show | Jaconde sponge, shortbread, chouz, macaroons, meringue, short crust pastry
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show | Served and eaten on the day of completion otherwise in fridge in air tight container.
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show | Fresh is perishable whilst dry can last.
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Where and when is the most appropriate time to serve petits fours? | show 🗑
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What is the most effective way to display petits fours? | show 🗑
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What are the three main types of nuts used for macarons?  | show 🗑
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Created by:
BedeliaF