Discuss the factors that pastry chefs must consider when creating a dessert menu for a full- service restaurant.
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Q2: Fresh fruit dipped in_ makes a light
Q3: Petits fours or _are small pastries or
Q4: Iced petits fours should be thoroughly moistened
Q5: List and describe three different plating techniques
Q6: The Opéra petit four is a
A) chocolate
Q8: Macaroon cookies are made with _or_, egg
Q9: When making a barquette shell, prick the
Q10: Petits fours are designed to be served
Q11: When coating petits fours, the fondant should
Q12: Petits fours are best when
A) cut into
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