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What is the defining characteristic of petits fours?
What is the defining characteristic of petits fours?
- They can be eaten in one or two bites (correct)
- They are always baked in small ovens
- They are made with dough, batters, creams, fillings, and icings
- They are served only with coffee or tea
What is the origin of the name petits fours?
What is the origin of the name petits fours?
- It comes from the French word for 'miniature desserts'
- It refers to the tradition of baking small pastries in a slow oven (correct)
- It was named after the type of flour used in the recipe
- It is named after a French pastry chef
What types of pastries can petits fours be adapted from?
What types of pastries can petits fours be adapted from?
- Only from larger versions of traditional pastries
- From all different types of pastry bases (correct)
- Only from traditional French pastries
- Only from dough-based pastries
What are some characteristics of petits fours?
What are some characteristics of petits fours?
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When are petits fours typically served?
When are petits fours typically served?
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Study Notes
Petits Fours
- Defining characteristic: Bite-sized cakes and pastries, typically served as sweet treats or desserts
- Origin of the name: French, literally meaning "small ovens" or "small furnaces", likely referring to the small size of the pastries
- Adapted from: Various types of pastries, such as cakes, cookies, tarts, and mille-feuille
- Characteristics:
- Small in size, usually one or two bites
- Rich and indulgent, often featuring luxurious ingredients like chocolate and nuts
- May be decorated with intricate designs and glazes
- Typically served: At social gatherings, such as parties, weddings, and afternoon tea events, or as a sweet treat at the end of a meal
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