Pâte de Fruit Production Quiz

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Questions and Answers

What is the main ingredient in pâte de fruit that gives it its flavor?

Fruit purée (correct)
Gelatin
Citric acid
Sugar

Why is it important to monitor temperatures while preparing pâte de fruit?

To ensure the fruit retains its nutrients
To make the texture softer
To control the setting time of the mixture (correct)
To prevent the mixture from overcooking

What should be done after the pâte de fruit has set to maintain its quality?

Sprinkle with powdered sugar instead of granulated sugar
Refrigerate immediately
Allow to sit at room temperature for 48 hours (correct)
Cover tightly in plastic wrap

Which of the following fruits is NOT mentioned as a popular flavor for pâte de fruit?

<p>Peach (A)</p> Signup and view all the answers

What happens to pâte de fruit if it is not prepared quickly after adding citric acid?

<p>It will set very quickly and could become difficult to handle (A)</p> Signup and view all the answers

Flashcards

What is pâte de fruit?

A type of sugar candy made from fruit purée that is gelled and then cut into squares and coated in sugar.

What are some popular flavors of pâte de fruit?

Apricot, cranberry, currant, lemon, and orange are common flavors for pâte de fruit.

Why is it important to work quickly when preparing pâte de fruit?

Once the citric acid is added to the candy mixture, it sets very quickly, so you must work fast.

Why should pâte de fruit be left uncovered for 48 hours before wrapping?

To prevent the sugar from weeping out, which would make the pâte de fruit sticky, it's important to let them sit uncovered for at least 48 hours before wrapping them in plastic.

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How is pâte de fruit typically served?

Pâte de fruit is often served as after-dinner petits fours, which are small, sweet, and often decorated treats.

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Study Notes

Pâte de Fruit Production

Pâte de fruit is a sugar candy made by gelling fruit purée.
It retains the fruit's original color and flavor.
After setting, fruit gel is cut into squares and rolled in granulated sugar.
Popular flavors include apricot, cranberry, currant, lemon, and orange.
Often served as after-dinner petits fours.

Preparation Considerations

Careful temperature monitoring is crucial during preparation.
Rapid action is required.
Once citric acid is added, the mixture sets quickly.
To prevent sugar weeping (making the candy sticky), allow the candies to sit at room temperature loosely covered for at least 48 hours before wrapping.