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Dessert Portioning and Buffet Planning Quiz
6 Questions
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Dessert Portioning and Buffet Planning Quiz

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@HolyMagic

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Questions and Answers

Which shape is the most economical for cutting the sponge sheets?

  • Half moon
  • Oval
  • Square (correct)
  • Round

    • Which type of filling is commonly used as an adhesive to hold the sheets of sponge together?

  • Chocolate (correct)
  • Vanilla
  • Caramel
  • Strawberry

    • What is the purpose of storing the layered sponge sheets and filling for a period of time?

  • To increase the shelf life
  • To allow the sheets and filling to bond (correct)
  • To prevent spoilage
  • To enhance the flavor

    • Which type of pastry can be used as a base for petit fours when a sweet filling is used?

    <p>Puff pastry</p> Signup and view all the answers

    What is the formula for making a firmer variety of shortbread?

    <p>2 parts flour, 1 part sugar, 1 part butter</p> Signup and view all the answers

    How is a base of hard chocolate created when working with ganache?

    <p>Melted chocolate is spread thinly onto parchment paper and allowed to set</p> Signup and view all the answers

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