1. Which of the following petit fours bases baked in thin sheets and layered together with filling?

2. Which of the following is a paste or confection, icing or filling made of meringue and gelatin?

3. Which of the following petit four filling enhances flavour, moisture and binds the product?

4. Which of the following is refer to small biscuits and cakes tastefully decorated and often made into different shapes?

5. It is refers to small, bite-sized cakes with a thin coating of glaze, typically fondant?

6. Which of the following fillings is a mixture of chocolate and cream?

7. Which of the following is a mixture of flour, fat and sugar, enriched with egg and has a short eating quality?

8. It is refers to miniature bite-sized confections coated with icing?

9. Which of the following is flexible for decorating the tops of petit fours?

10. It is refer to high in moisture used to enhance flavor, add moisture, and to bind the product?

11. What is a Choux Paste?

12. Among the fillings, which one needs to be dried and applied thinly?

13. What is a classic enrobing agent that gives a brilliant shine to the eye?

14. Which coating makes a good glaze and makes cutting easier and eating quality softer

15. Which type of filling and decoration techniques are added to savory products where different herbs and vegetables are used as garnishes?