COMPETENCY-BASED LEARNING MATERIAL

SECTOR
TOURISM
(Hotel and Restaurants)

QUALIFICATION

BREAD AND PASTRY PRODUCTION NC II

UNIT OF COMPETENCY
PREPARE AND DISPLAY PETITS FOURS
MODULE TITLE

PREPARING AND DISPLAY PETITS FOURS

LYCEUM OF THE PHILIPINES UNIVERSITY

HOW TO USE THIS LEARNER’s GUIDE

Welcome to the module: PREPAING AND DISPLAY PETITS FOURS . This module contains
training materials and activities for you to complete.

The unit of competency PREPARE AND DISPLAY PETITS FOURS contains the knowledge, skills
and attitudes required for a Household Worker Services. It is one of the CORE Modules at
National Certificate Level (NCII).

You are required to go through a series of learning activities in order to complete each learning
outcomes of the module. In each learning outcome there are Information
Sheets,ResourceSheetsandReference Materials for further reading to help you better
understand the required activities. Follow these activities on your own and answer self-check at
the end of each learning outcome. Get the answer key from your instructor and check your
work honestly. If you have questions please don’t hesitate to ask your facilitator for assistance.

Recognition for Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this
learner’s guide because you have:

Been working for some time.
Already completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular knowledge or skills,
talk to him/her about having them formally recognize so you won’t have to do the same training
again. If you have qualification or Certificate of Competency from previous training, show them
to your trainer. If the skills you acquired are still relevant to the module, they may become the
part of the evidence you can present for RPL.

At the end of this learning material is a learner’s Diary. Use this diary to record important dates,
jobs undertaken and to other workplace events that will assist you in further details to your
trainer or assessors. A Record of Achievement is also provided for your trainer to complete
once you complete this module.

This learning material was prepared to help you achieve the required competency, in Providing
Food and Beverage Service.This will be the source of information for you to acquire
knowledge and skills in this particular trade, with minimum supervision or help from your
instructor.
In doing the activities to complete the requirements of this module, please be guided by the
following:

1. Talk to you trainer and agree on how you will both organize the training of this unit.
Read through the learning guide carefully. It is divided into sections which cover all the
skill and knowledge you need to successfully complete in this module.

2. Work through all the information and complete the activities in each section. Read
information sheets and complete the self- check. Suggested references are included to
supplement the materials provided in this module.

3. Most probably your trainer will also be your supervisor or manager. He/she is there to
support you and show you the correct way to do things. Ask for help.

You will be given plenty of opportunity to ask questions and practice on the job. Make sure you practice your new skills during regular work shifts. 5. This way you will improve both your speed and memory and also your confidence. ask for written feedback on your progress. As you work through the activities.4. . ask your trainer to watch you perform the activities outline in this module. 7. When you are ready. Your trainer keeps feedback/pre-assessment reports for this reason. 8. 6. Your trainer will tell you about the important things you need to consider when you are completing activities and it is important that you listen and take notes. Use the self-check questions at the end of each section to test your own progress. Talk to more experience workmates and ask for their guidance. When you have this learning material and feel confident that you have sufficient knowledge and skills your trainer will arrange and appointment with a registered assessor to assess you. The results of the assessment will be recorded in you competency Achievement Record.

Prepare Caramelized Petits Fours. Prepare fresh petits fours 3. Prepare Marzipan Petits Fours. Prepare Fresh Petits Fours. Store petits fours . Display Petits Fours. Display petits fours 6. Store Petits Fours NOMINAL DURATION 80 HOURS LEARNING OUTCOMES 1. Prepare caramelized petits fours 5. MODULES OF INSTRUCTION QUALIFICATION BREAD AND PASTRY PRODUCTION NC II UNIT OF COMPETENCY PREPARE AND DISPLAY PETITS FOURS MODULE TITLE PREPARING AND DISPLAY PETITS FOURS This Module Includes Skills And Attitude In Prepare Iced MODULE DESCRIPTOR Petits Fours. Prepare marzipan petits fours 4. Prepare iced petits fours 2.

small  Strainer.medium fine  Turner. spider  Strainer.small. Display petits fours 6. Prepare marzipan petits fours 4. A selection of small choux paste shapes are baked and decorated in accordance with established standards and procedures 2. Fillings are prepared and used the required flavors and correct consistency 4. LEARNING OUTCOME SUMMARY LEARNING OUTCOME PREPARE AND DISPLAY PETITS FOURS CONTENTS: 1. Baked sweet paste are prepared and blended in accordance with establishment standards and procedures 3.3” x 6” . Garnishes. fine  Wire skimmer.fine  Siever. Store petits fours ASSESSMENT CRITERIA: 1. Prepare caramelized petits fours 5. Prepare fresh petits fours 3. small  Skimmers.small  Skimmer. medium. Prepare iced petits fours 2. glazes and finished are used in accordance with established standards and procedures CONDITION: The trainee / student must be provided with the following: Chef’s knife  Boning knife  Oysters knife  Cleaver knife  Tenderizer.

small  Strainer Chinois. medium METHODOLOGY:  Self-Paced  Demonstration  Lecture  Discussion ASSESSMENT METHOD:  Oral examination  Written examination  Performance test LEARNING EXPERIENCES .  Spatula  Wooden spoon  Parisienne spoon  Zester  Piping bag  Pastry tubes  Strainer Chinois.

go over the same  Perform demonstration on Job sheet 2.  If you get the required rating. If you Blending sweet paste get below 80% rating.  If you get the required rating.  Discussion on Garnishing  Perform all activities required.1 .  Observe Demonstration on Baking &  You must get a rating of 80 to 100%. 1. LEARNING OUTCOME : PREPARE AND DISPLAY PETITS FOURS Learning Activity/Guide Special Instruction  Discussion on Baking & Blending sweet paste  Perform all activities required.  Observe Demonstration on Garnishing  You must get a rating of 80 to 100%. proceed to next activities INFORMATION SHEET No.1 activities.1 activities. proceed to next activities. go over the same  Oral Questioning  Perform demonstration on Job sheet 2. If you  Oral Questioning get below 80% rating.

Cake pans . electricity. or oil at a temperature from 250 oF. for example) before hand Sift – separating course particles in the ingredient by passing through a sieve or sifter Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes. Discard – to get rid of as of being no further use Dough – a flour mixture that can be rolled or kneaded Dutch oven – a brick oven Igniter – the carborundum rod used to initiate the discharge in an ignitron tube Microwave oven – an oven that utilizes electromagnetic energy below the magnetic spectrum Mixing – to bring together into uniform mass Pre-heat – to heat (an oven.450 oF Batter – a flour mixture that can be stirred or poured Convection oven – stove in which a fan circulates heated air through the oven for fast. charcoal.comes in different sizes and shapes and may be round square rectangular . wood. Baking & blending sweet paste Definition of terms: Baking – the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using gas. even cooking.

Tube center pan – deeper than a round pan and with a hollow b.or heart shaped. Cutting tools – include a knife and chopping board that are used to cut glazed fruit. or other ingredients in baking. Loaf Pan – is used to bake loaf bread 2. 3/4. 2/3. Kitchen shears . a. Griddle pans – are used to bake griddles h. Grater – is used to grate cheese. A measuring glass made of transparent glass or plastic is more accurate for measuring. Measuring cups –consist of two types namely: A graduated cup with fractions (1. 1/8) marked on each side.are used to slice rolls and delicate cakes. chocolate. Flour sifter – is used for sifting flour. nuts. ½. 3. stirring and blending. 1/3. Biscuit and doughnut cutter – is used to cut and shape biscuit or doughnut. Pop over pan – is used for cooking pop over b. and other fresh fruits. center.has 12 formed cups for baking muffins and cup cakes a. Custard cup – is made of porcelain or glass used for baking f. it is removable which is used to bake chiffon type cakes Muffin pan . elegant and special cakes e. Measuring spoons – consist of a set of measuring spoons used to measure small quantities of ingredients. individual custard g. Jelly roll pan – is shallow rectangular pan used for baking rolls c. Bundt pan – is a round pan with scalloped sides used for baking d. 5. 4. Electric mixer – is used for different baking procedure for beating. ¼. . Mixing bowl – comes in graduated sizes and has sloping sides used for mixing ingredients.

Spatula – comes in different sizes. 14. Paring knife – is used to pare or cut fruits and vegetables into different sizes. Cake decorator (Cylindrical) – is used in decorating or designing cake and other pastry products. Pastry bag – a funnel shaped container of icing or whipped cream 5. small spatula are used to remove muffins 15. Ovens are the workhorses of the bakery and pastry shop and are essential for producing the bakery products. 10. Several kinds of ovens are used in baking. check the doneness of cakes. 20. 21. 3. Wire whisk – is used to beat or whip egg whites or cream. 17. 7. flexible blade is used for various purposes. Ovens are enclosed spaces in which food is heated. Pastry tip. Rotary egg beater – is used in beating eggs or whipping cream. 4. shortening in the preparation of pies. 2. Weighing scale –is used to measure ingredients in large quantities. 12. Strainer – is used to strain or sift dry ingredients. Pastry blender – has a handle and with wire which I used to cut fat or 6. Timer – is used to in timing baked products. and molded cookies from pans which is 5 to 6 inches. or frosting cakes. Mortar and Pestle – is used to pound or ground ingredients. 8. Pastry brush – is used in greasing pans or surface of pastries and breads. the rising of yeast and to 19. sizes suitable for different types of mixing. . biscuits or doughnuts. 22. 1. Pastry wheel – has a blade knife used to cut dough when making pastries. 13.is a pointed metal or plastic tube connected to the opening of the 9. 11. 2. usually by hot air. pastry and is used to form desired designs. Rolling pin – is used to flatten or roll the dough. 23. Cookie press – is used to mold and shape cookies. 18. Utility tray – is used to hold ingredients together. large spatula for icing 16. Wooden spoon – is also called mixing spoon which comes in various 24. Rubber scrapper – is used to remove bits of food in side of the bowl.

Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid. in which his mechanism is like that of a Ferris wheel. or deck of oven. INFORMATION SHEET No. 2. They are similar to both the Japanese tetsunabe and the Sač.A. Breads are baked directly on the floor of the oven and not in pans. almost any cook can find a way to make dessert look better by coming up with a simple garnish. The most common types are a revolving oven. dessert is the best part of a meal. This is also called STACK OVEN because several may be stacked on top of one another. Dutch ovens have been used as cooking vessels for hundreds of years. 1. and are related to the South African Potjie and the Australian Bedourie oven. DECK OVENS are so called because the items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom. MECHANICAL OVEN The food is in motion while it bakes in this type of oven. CONVECTION OVEN contains fans that circulate the air and distribute the heat rapidly throughout the interior. . The mechanical action eliminates the problem of hot spots or uneven baking because the mechanism rotates throughout the oven. Strong forced air can distort the shape of the products made with batter and soft dough.2 Garnishing For many people. but few are entirely without a sweet tooth. and cocottes in French. 3. from a simple plate of fruit to an elaborately crafted pastry. a traditional Balkan cast-iron oven. When the situation requires it. A dessert can be as simple or as elaborate as the cook wants to make it. Because of its size it is especially used in high volume operations. They are called “casserole dishes” in English speaking countries other than the USA. Not everybody shares that opinion. It can also be equipped with steam ejector. Deck oven for baking bread are equipped with steam ejector.

add both color and novelty. Slices of vividly colored fruits like kiwi. Simply spoon sweetened whipped cream onto rustic or unsophisticated desserts to improve their appearance and increase richness and moisture. try brushing the dusts onto a finished dessert to provide an elegant visual accent.provide chocolate flavor and a distinct crunch. They usually balance on top of the dessert or lean against it. 4 Garnishes That Add Wow Factor . dragonfruit or the interestingly starfruit are also good choices. and candied orange peel provides visual contrast and a complementary flavor to dark chocolate. Cooks often choose strawberries for this purpose because they are large. Slices of candied citrus fruit are suitable for garnishing citrus-flavored desserts. either alone or in combination with other garnishes. Foil and Other Decorations Whole spices. with their bright orange berries and papery husks. which they then chill and use to decorate desserts. Gold and silver are available as finely powdered dust. Physalis. Chocolate Chocolate has some of the most complex flavors of any natural substance. colorful and relatively inexpensive. and it makes an excellent dessert garnish in many forms. you can make chocolate shavings for scattering on top of a dessert. Chocolate nibs -. make appropriate garnishes for desserts that contain these flavors. Fruit Fresh or candied fruit or fresh berries offer splash of color as dessert garnishes. Spices. For a more polished appearance. Specialty suppliers sell long cylindrical chocolate "cigarettes." which give any dessert an elegant appearance. Professionals often melt chocolate and pipe it from a paper cone to make shapes. egg whites or gelatin makes an ethereal icing for cakes. With a vegetable peeler and a block of chocolate. Gold or silver foil are also effective either on their own or wrapped around another garnish. Whipped cream stabilized with starch. such as vanilla beans or cinnamon sticks.chunks of actual cocoa beans -.Whipped Cream Whipped cream is one of the most versatile garnishes and accompaniments to desserts. employ a pastry bag and tips to create rosettes or seashell patterns.

roast or toast the nuts b. but consider elevating the experience a. grill b. make a fruit compote or salsa e. caramelize d. Creamy Pineapple-Rice Pudding I. NUT GARNISH a counterpoint of salty. glaze with apricot jam Pumpkin Mousse Tarts with Praline Crunch II. brûlée c. crunchy nuts can be delicious. you can add eye appeal and flavor dimension a. add warm spices to spiced nuts . FRUIT GARNISH a tumble of berries is fine. make nut brittle c. but with a little extra attention.

pool chocolate sauce. then swipe through it. grate chocolate curls using a vegetable peeler b. using a brush or spoon Crunchy Double-Chocolate Peanut Butter Cones IV. Red Velvet Cake with Creamy White Chocolate Ganache III. crumble cookies c. tempered chocolate can add dimension and drama a. pour chocolate onto a nonstick mat and let it set. CHOCOLATE GARNISH from rustic to upscale. add cookie pieces to tempered chocolate for added texture . then break into rustic shards c. nostalgia and outright child's play a. COOKIE GARNISH cookie garnishes add whimsy. use mini cookies as garnish for milkshakes and sundaes b.

Heat the jam. It adds shine and makes your desserts glam. ‘glaze’ is that fabulous shiny top coat on a fruit tart or a simple pastry.Must-Try: Desserts to Delight Your Tastebuds Garnishing desserts is the easiest thing to do when it comes tobaking. no fancy equipment needed. but you’ll have your guests ooh-ing and aah-ing at your splendid dessert. A simple recipe requires just apricot jam. a tablespoon or so of water and bring to a boil. Glaze: Glaze and glace are two different things. . Strain through a strainer and use a new pastry brush or paintbrush to paint over fresh fruit tarts or pastries. While ‘glace’ refers to the those shiny red cherries you find on the top of Black Forest cakes at your local bakery. Take care not to touch it with your bare hands. No extensive recipes required. as it is very hot.

keeping the motion long and steady to have a delicate curl. it can be used to garnish ice creams. Using both. white and milk chocolate curls. Gently drop the curls into a bowl and refrigerate for 10 to 15 minutes. creates a unique two toned look. and let it become hard. Keep a slab of cooking chocolate in the fridge. pull the blade of the knife towards you. Using a sharp knife. . chocolate desserts. and mousses.Chocolate Curls: You can’t go wrong with this. Once set.

For instance. Think tiramisu. . a heart on a chocolate mousse dusted with icing sugar is perfect for a wedding anniversary theme. Icing Sugar can be dusted on fruit tarts and fruit cakes to create a snowy effect too. Use paper cutouts as stencils to create fancier designs. A simple pale coloured dessert can be topped with sifted cocoa powder to create a classic looking dessert without putting in too much of effort.Cocoa Powder/Icing Sugar: Cocoa powder and icing sugar create an ethereal dessert.

remove it from the oven and let it cool at room temperature. due to the humidity in our city. . When cool. Keep an eye on the sugar as it tends to burn quickly. Use the shards to garnish the sides of a dessert or top of a cake or frozen dessert. These are no fail ways to turn a simple dessert into something that looks fancy and will impress your boss or a charm your guests. Drizzle the castor sugar on a silpat (silicon baking sheet) and bake at a low temperature (160 degrees) for a few minutes.Caramel Filigree: Caramel filigree is very easy to make but needs to be used almost immediately. A simple recipe calls for only castor sugar. Once it turns amber. peel from the silpat and break into shards.

SELF CHECK: .

ANSWER KEY: .

SAUCES AND SOUPS .JOB SHEET/TASK SHEET1.1 PREPARE STOCKS.

Bones for white stocks do not need this procedure. Siever.3” x 6”  Spatula  Wooden spoon  Soup stocks  Soup bowl EQUIPMENT: Wire skimmer. Do not blanch bones for making stocks because moisture would hinder browning. .medium fine. spider  Strainer.fine. Strainer. small  Skimmers. Strainer. JOB SHEET : PREPARE STOCKS. SAUCES AND SOUPS JOB SHEET TITLE: PREPARING STOCKS.fine  Siever. Turner. spider.small  Strainer. Spatula.small. small.small. Roast bones with or without oil in a hot oven to get color before making brown stocks.small. Skimmers. c. SUPPLIES/MATERIALS:  Wire skimmer. Soup stocks. Cut ingredients into pieces b. Wooden spoon. SAUCES AND SOUPS PERFORMANCE OBJECTIVE: Given all the equipment supplies and materials prepare stocks within 45 minutes.medium fine  Turner.3” x 6”. Soup bowl STEPS/PROCEDURE: a.

1 Completed PREPARE STOCKS.1 PREPARE STOCKS. PERFORMANCE CRITERIA CHECKLIST 1. color. Soups are presented at the right flavor. color. including stocks and prepared garnishes 2. Soups are evaluated for flavor. consistency and temperature related problems are identified and addressed 5. Variety of soups are prepared according to enterprise standards 3. SAUCES AND SOUPS Performance Criteria: YES NO 1. thickening agents and convenience products are used where appropriate 4. Clarifying. consistency and temperature. in clean service ware without drips and using suitable garnishes and accompaniments RESULTS COMPLETE NOT YET D COMPLETED Comments: ____________________________________________________________ ____________________________________________________________ Learner has satisfied the above performance criteria: Learner’s signature: _____________ Trainer’s signature: __________ Date: ___________ .1. Correct ingredients are selected and assembled to prepare soups. SAUCES AND SOUPS JOB SHEET No.

Clarifying. consistency and temperature. color. Soups are evaluated for flavor. thickening agents and convenience products are used where appropriate 4. consistency and temperature related problems are identified and addressed 5. Soups are presented at the right flavor. color. COMPLETE NOT YET RESULTS D COMPLETED Comments: ____________________________________________________________ ____________________________________________________________ Learner has satisfied the above performance criteria: Learner’s signature: _____________ Trainer’s signature: __________ Date: ___________ . RECORDS OF ACHIEVEMENT LEARNING OUTCOME Completed PREPARE STOCKS. in clean service ware without drips and using suitable garnishes and accompaniments 2. including stocks and prepared garnishes 2. Correct ingredients are selected and assembled to prepare soups. Variety of soups are prepared according to enterprise standards 3. SAUCES AND SOUPS Performance Criteria: YES NO 1.