Petit fours

Question 1

1. Name 3 important points to remember when making petit fours?

Answer 1

• Accuracy in your measurements and all the cooking skills involved
• Read and re-read recipes before starting to cook to ensure understanding of the
  recipe
• MEP ingredients and equipment before you start any recipe, this is a necessity
  because of the speed in which different stages can move.
• Precise temperature measurements. Know the temperature before you start the
  recipe.

Question 2

When using sugar syrups in petit fours, what rules should you apply? (suggest 3)

Answer 2

• Melt the sugar gently in the water, with gentle agitation if required
• Wash down the sides IF there are sugar crystals present.
• Do not allow the syrup to boil until all sugar crystals have dissolved.
• Once fully dissolved, remember no more stirring or agitation.
• Measure to the precise temperature required.

Question 3

When making Italian meringue, name one thing to be careful not to do as you add
the sugar syrup to the whisked egg whites? And why?

Answer 3

• Make sure the syrup doesn’t touch the beaters as it is poured in
  o This prevents the syrup setting up on the beaters (losing your ratio of sugar
  syrup)
• Don’t dump all the sugar syrup in in one go, add in a slow steady stream.
  o The steady stream prevents collapsing of the egg whites.

Question 4

What are 3 key characteristics/properties of an invert sugar? Give a common
example of an invert sugar used in petit fours?

Answer 4

• High sweetness in comparison to sugar
• More likely to brown than sugar
• Retains moisture
• Prevents crystallisation
• Smoother mouthfeel

Question 5

What does liquid glucose prevent in sugar syrups?

Answer 5

This helps prevent the crystallisation of the sugar syrup.

Question 6

When making macaroons what must you do to the almonds and the icing sugar?

Answer 6

Make sure they are sieved very well together

Question 7

Why do macaroons sit out for before baking, what does it help to achieve?

Answer 7

This helps an outer shell form which will then encourage a good foot when they
bake.

Question 8

When macaroons have been assembled, ideally how long should they rest before
being served? And where should they be stored?

Answer 8

• At least 2-3 hours, ideally 24 hours
• Air tight container in the fridge

Question 9

What setting agent is commonly used in marshmallows?

Answer 9

Gelatine

Question 10

How do we prep the tin for marshmallows and pate de fruit?

Answer 10

Spray oiled, double cling film and oiled

Question 11

What type of prep must you do to a chefs knife before cutting marshmallows?

Answer 11

Clean, dampened knife or lightly oiled knife
* Clean knife for each cut

Question 12

How do we advise you to add pectin in pate de fruit?

Answer 12

To mix with a portion of the sugar from the recipe and rain it in while whisking

Question 13

What type of pectin is used in pate de fruit?

Answer 13

Slow setting, pectin jaune/yellow pectin

Question 14

What type of pectin is used in blackcurrant gel

Answer 14

Pectin NH