TLE BREAD AND PASTRY - PETIT FOURS

Question 1

These are small, bite-sized pastries that originated in France which translates to “small oven” in French, referring to the traditional baking method used in the 18th and 19th centuries.

Answer 1

Petit Fours

Question 2

• dry, crisp pastries
• include small biscuits, meringues, macarons, and puff pastries.

Answer 2

Petit Four Sec

Question 3

• Small cakes covered in icing or glaze

Answer 3

Petit Four Glaces

Question 4

• Savory bite-sized appetizers such as cheese puffs and mini quiches.

Answer 4

Petit Four Sales

Question 5

• refers to the foundational component or structure of a petit four.
• It is the main element that provides texture, shape, and support for additional layers, fillings, or coatings.

Answer 5

Petit Four Base

Question 6

• these bases are light and absorb syrups and fillings well.

Answer 6

Sponge Cake Bases (For Petit Fours Glacés)

Question 7

• These provide a crisp, structured foundation.

Answer 7

Shortcrust pastry Bases (For Petit Fours Secs & Salés)

Question 8

• Light and airy, often used for delicate and crispy petit fours.

Answer 8

Meringue Bases

Question 9

• used for airy, hollow petit fours filled with creams.

Answer 9

Choux Pastry Bases

Question 10

• Flaky and delicate, used for layered or cream-filled petit fours.

Answer 10

Puff Pastry Base

Question 11

• Dense and rich, often used for molded or coated petit fours.

Answer 11

Nut or Marzipan Base

Question 12

Provides structure (usually all-purpose or cake).

Answer 12

Flour

Question 13

Adds richness and flavor.

Answer 13

Butter

Question 14

Sweetens the pastry (granulated or powdered).

Answer 14

Sugar

Question 15

Helps with structure, moisture, and binding.

Answer 15

Eggs

Question 16

Adds moisture and richness.

Answer 16

Milk or Cream

Question 17

Vanilla extract, almond extract, citrus zest, or
chocolate.

Answer 17

Flavoring

Question 18

Helps in leavening (if needed).

Answer 18

Baking Powder or Baking Soda

Question 19

Used for sponge-based petit fours such as petit four sec and petit four frais.

Answer 19

Baking Method

Question 20

Used for layered petit fours like opera cakes.

Answer 20

Cutting and Layering Method

Question 21

Used for choux pastry or meringue-based petit fours.

Answer 21

Piping Methods

Question 22

Used for petit fours that require a glaze or chocolate coating.

Answer 22

Dipping and Coating Method

Question 23

Used for shaping chocolates, truffles, or gelatin-based petit fours.

Answer 23

Molding Method

Question 24

Used for hand-formed petit fours like truffles or marzipan figures.

Answer 24

Rolling and Shaping Method