1. It can be baked in a shallow trays then topped with soft topping?

2. It is baked in thin sheets and layered together with filling?

3. It carries all flavors well to add interest to the petit fours?

4. It refers to filling that needs to be chilled before cutting?

5. It is a type of base which is a combination of flour, fat and sugar?

6. Attractively designed and displayed petit fours to make them more appetizing.

7. Shapes of petit fours can be oval, diagonal, and triangle.

8. Petit fours are normally served with coffee during the meal.

9. Any form and shape can be applied but accuracy of cutting is vital.

10. ) One (1) petit four per person is the standard in serving.

11. Jam can be applied thinly and then allowed to dry.

12. Fondant surface is not dry then the glaze may not bind to the surface of the petit four.

13. Chocolate makes a good glaze but is difficult to cut.

14. To apply ganache to any of these glazes the petit four needs to have sharp edges and smooth lines.

15. Using fresh creams, the product will need to be kept chilled and time spent at room temperature is kept to a minimum.

16. Consistency can be adjusted to suit needs. To apply any of these glazes the petit four needs to have sharp edges and smooth lines.

17. It should give a brilliant shine to provide eye appeal to the customer.

18. Modern techniques suggests spraying chocolate to coat. This gives interesting textural interest to finished coating.

19. It is usually used as a food topping.

20. Used as a glaze but it needs to be applied when it is boiling.