GROUP 1 QUIZ

1. What is the process of fitting together the component parts of a dish called?

• a) Garnishing

• b) Assembling

• c) Glazing

2. Which type of petit four is unfilled, dry, and crisp due to being baked at a lower temperature for a longer time?

• a ) Iced petit four

• b ) Marzipan petit four

• c ) Caramelized petit four

3. What is the purpose of garnishing in food preparation?

• a) To cook ingredients at a lower temperature

• b) To decorate or design food

• c) To mix flour and water into a dough

4. What does the term "glaze" refer to in baking?

• a) A shiny coating or finish on food
  

• b) A type of yeast used in baking

• c) A sponge cake filled with cream

5. What is another name for an iced petit four?

• a) Dry petit four
  

• b) Decorated tiny cakes covered in fondant or icing

• c) Almond based paste used for cake covering

6. ______ is made of almonds and sugar and is often used for decorating cakes or shaping into figures.

• a) Sponge
  

• b) Icing

• c ) Marzipan

7. A marzipan petit four is special because it can be ______ into different shapes, unlike other petit fours.

• a) Baked

• b) Shaped

• c) Frozen

8. The term "petit four" comes from French and means "______ oven."

• a) Big

• b) Warm

• c) Small

9. A sponge is a dough that needs time to ______ before being mixed with other ingredients.

• a) Melt

• b) Rise

• c) Cool

10. Caramelized petit fours are different from iced petit fours because they are ______ and crisp instead of covered in icing.

• a) Soft

• b) Dry

• c) Sticky