Professional Documents
Culture Documents
Core Competency
Unit of Competency:
Prepare and Display Petits Fours
Module Title:
Preparing and Displaying Petits Fours
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
2
The unit of competency “Prepare and Display Petits Fours” contains knowledge,
skills and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheet, Self-
Checks, Task Sheets and Job Sheets. The follow these activities on your own. If you have
questions, don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training shall be
prepared during the workshop to support in the implementation of the training program.
This module is prepared to help you achieve the required competency, in “BREAD
AND PASTRY PRODUCTION NCII”.
This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your facilitator.
Remember to:
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Answer keys are included in this
package to allow immediate feedback. Answering the self-check will help you acquire
the knowledge content of this competency.
Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
Submit outputs of the task sheets and job sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during
the institutional competency evaluation.
A certificate of achievement will be awarded to you after passing the evaluation. You
must pass the institutional competency evaluation for this competency before moving to
another competency.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
3
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
4
MODULE CONTENT
Introduction:
The module covers the knowledge, skills and attitude required to be able
to prepare and display petits fours to a level of high and consistent quality.
Learning Outcomes:
At the end of this module you MUST be able to:
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
5
Contents:
1. Characteristics of classical and contemporary petits fours
2. Underlying principles in making petit fours
3. Types and kinds of sponge and bases
4. Different kinds of fillings
5. Procedure in making fondant icing
6. Decors and designed
Assessment Criteria:
1. Sponges and bases are prepared, cut and assemble according to standard recipes and enterprise
requirements and practices
2. Fillings are prepared with the required flavors and consistency
3. Fondant icing is brought in accordance with the required temperature and established standards
operating procedures.
4. Decorations are designed and used in accordance with the establishment standards and procedures
Conditions:
Personal protective clothing Decorative cutters
Small hands tools Molders
Measuring equipment Pots and pans
Set of knives CD’S, VHS
Rolling pins Hand – outs
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral – Recitation
Written examination
Observation
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
6
Learning Outcome # 1
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
7
Petit Fours glacé are generally either glazed with fondant or dipped in chocolate before the
final decoration is added.
The term glacé is also used to indicate any iced pastry. Such as a small
tartlet or those made from pate a choux or meringue.
They must be small enough to be consumed in one to two bites.
Small almond cakes may also be wrapped in marzipan or modelling
chocolate and served as petit fours.
Petit four bases can be made from any edible product.
Normal products used are:
Sponge
Cake
Shortbread
Pastry
Chocolate
Marzipan
Choux pastry.
Main requirement of a petit four base is that it is strong enough to 'hold' the petit four when it
is picked up by the customer to be eaten.
Sponge
Normally sponge is baked in thin sheets and they are layered' together with flavoured filling
that will act as an adhesive to hold the sheets of sponge together.
The sponge sheets can be plain or flavoured.
The sheets can be just a carrier for the filling, especially chocolate.
When the sponge sheets are layer with the filling they are stored for a
period of time for the sheets and filling to bond and then the sheet is cut
into small pieces:
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
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Cake
Cake can be baked in shallow trays of depths of 1-2cm, topped
with soft topping then cut to shape desired similar to Sponge
sheets.
Shortbread
A mixture of flour, fat and sugar, enriched with egg and has a
'short' eating quality. A firmer variety of shortbread with a formula of 2:1:1.
2 parts flour, 1 part sugar, 1 part butter or fat.
This formula produces a firmer shortbread that will resist the migration of moisture from the
filling to the base. It will then hold together better when the customer picks the petit four up in
their fingers.
Pastry
A savoury pastry like puff pastry can make a suitable base for petit fours when a sweet filling
is used.
Chocolate
When working with ganache, a soft mixture of chocolate and cream can be presented in a base
of hard chocolate. This chocolate has been melted and 'tempered' then spread thinly onto
parchment paper and allowed to set. At the point of setting it is cut
into shapes with a warmed metal knife or cutter.
Marzipan
Marzipan can be used as a base for petit fours.
Choux pastry
Choux pastry is made by boiling water and fat, adding flour and cooking panada.
As the panada cools, eggs are incorporated.
This batter is then piped to size and baked.
The baked cases are then filled with desired flavoured creams then
decorated.
The pieces are small.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
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Chocolate
Sponges sheets, chocolate
Raspberry jam
Or
Ganache.
Method of Assembly
Lay 1 sponge sheet on a sheet of baking paper
This is to make it easy to move around the bench
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
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Make sure the paper the sponge sheet was baked on is removed
Spread a thin layer of apricot jam over the sponge sheet
Place a second sheet of sponge on top
Press firmly into place
Remove any loose sponge crumbs
Spread a second layer of apricot jam thinly over sponge sheets
Take a third sheet of sponge and turn over so bottom of sponge sheet is on top
Lay sponge sheet on top and place 2nd sheet of paper on top and press sheets of sponge
firmly together
Place a metal tray on top and allow layered sponge sheets and apricot jam to bond
If using butter cream the product needs to be cooled so the butter cream sets firm
Product needs to stand, while being weighted down for at least 2 hours
Butter cream products need to stand in cool environment until they are firm.
Shapes to cut
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Baybay City, Leyte
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Triangle Shapes
Square cut
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
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Fillings will vary according to selling price, storage requirements and marketplace
requirements.
Jams, various flavours
Ganache
Butter creams.
Jams
Jams are high in moisture and carry good flavours. There role is to bind,
add flavour and moisture to a product that is normally dry in texture.
These do not need refrigeration.
Jam needs to be blended until a smooth consistency is achieved, no lumps,
as they will tear at the fabric of the sponge sheet.
Ganache
Ganache is a mixture of chocolate and cream. It is well liked but it is
expensive to produce. Ganache will carry alcohol flavours well to add
interest to the petit fours.
These can stand in non refrigerated areas. Ganache needs to be allowed to
cool to room temperature and then blended until smooth. When ganache is
agitated it must be worked quickly as it will set.
Butter creams
Butter creams can be flavoured to desired standard adds good mouth feel and cuts well when
cold.
It needs to be chilled before cutting. It will then need to stand in non refrigerated environment
for short periods of time.
Butter creams are versatile for decorating the tops of petit fours as they can be flavoured and
easily piped. But it damages easily when at room temperature.
When butter cream is made it needs to be kept at a temperature that will not give adverse
reaction to customers.
To use butter cream it needs to be pliable and smooth.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
13
Introduction
Glazing should include:
Jams
Jam can be used as a glaze but it needs to be applied when it is boiling. It needs to be applied
thinly and then given the opportunity to dry. Care needs to be taken when cutting.
Creams
Creams make a food topping. If using fresh cream then the product will
need to be kept chilled and time spent at room temperature is kept to a
minimum.
Chocolate
Chocolate makes a good glaze but is difficult to cut. Structure can be
modified to make the cutting easier and make eating quality softer. Modern
techniques will spray chocolate to coat. Give interesting textural
interest to finished coating.
Fondant
Fondant is the classic enrobing agent. If it is tempered correctly,
it should give a brilliant shine to make eye appeal to the
customer.
Ganache
Ganache is excellent. Consistency can be adjusted to suit needs.
To apply any of these glazes the petit four needs to have sharp edges and smooth lines.
Surface needs to be dry and free of moisture. If the surface is not dry then the glaze may not
bind to the surface of the petit four.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
14
Classical decoration is piped chocolate motifs. Sometimes a bulb of butter cream is used to
raise the height of another decoration to be place on top.
Piped chocolate is applied using a paper piping bag.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
15
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
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Decorative Designs
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
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Introduction
Petit Fours are normally served with coffee after the meal. Petit four sec is popular here
because they are sweet and do not need refrigeration.
Almond goods
Small shortbreads.
Classical display in larger hotels would be on large
platters. Service staff would choose customer request as
required.
Variation on the equipment to display is immense. It can
be elaborate chocolate stands and toffee croquant stands.
Normally presented on small trays with a selection for the day.
Not well displayed
Insufficient space
Wrong shaped plate
Some product over baked.
Designing layout
Displays need to be consistent in design
Should have alternating profiles; different heights on different
products
Shapes should alternate.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
18
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer by
the agreed date.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed with your Trainer.
The student will need to complete a plan to produce at two different recipes of petit four
glace.
Supplies:
Plan is to include completed recipe with all ingredients and methods of production.
Equipment:
NONE
Steps/Procedure:
1. List of equipment
2. Different types of filling
3. Different styles of glaze
4. Enhance customer appeal
5. Display complete petit fours
Assessment Mthod:
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
19
Sponge
Shortbread
Japonaise
Choux pastry.
Jams
Ganache
Mousse
Marzipan.
Sugar fondant
Ganache
Sugar frosting.
Motifs
Glace fruits.
Platters
Plates.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
20
Contents:
1. Identify the knifes of small choux paste
2. Types of sweet paste and fillings
3. Different garnishes, glazes and finishes
Assessment Criteria:
1. A selection of small choux paste shapes are baked and decorated in accordance with
established standards and procedures.
2. Baked sweet paste are prepared and blinded in accordance with established standards
and procedures.
3. Garnishes, glazes and finished are used in accordance with the established standards
and procedures.
Conditions:
Personal protective clothing Decorative cutters
Small hands tools Molders (Tart)
Measuring equipment Pots and pans
Set of knives CD’S, VHS
Rolling pins Hand – outs
Bake wares Pastry bag
Pastry brushes Decorative cutters
Piping tube
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral – Recitation
Written examination
Observation
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
21
Learning Outcome # 2
After doing all the activities for this LO2: Prepare Fresh
Petits Fours; you are ready to proceed to the next LO3:
Prepare Marzipan Petits Fours.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
22
Marzipan
Brandy 1tsp
B
Almond extract 1 drop
Method
1. Sift the icing sugar and combine ingredients from group A into a bowl
2. Add the ingredients from group B and gradually add the warm glucose
3. Knead unit it forms like a dough
4. Wrap tightly.
When the marzipan is made it needs to be stored and protected from the air. It will dry and
these dry pieces will have an unpleasant mouth feel if allowed to be incorporated into the mix.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
23
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
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Hygiene
When working with marzipan, hygiene and cleanliness of equipment, utensils, work space and
hands are of the utmost importance.
Marzipan is a very versatile paste. Petits fours based on marzipan are attractive and popular
for their colourful and/or appetising appearance and their delicate pleasing taste.
2. Shape Marzipan
Introduction
They can be prepared in several ways:
Marzipan modelled into various fruit shapes, then coloured and sealed
Marzipan fancies, using flavoured marzipan with nuts or preserved fruit
Piped marzipan, browned in a hot oven, coated with glaze while still hot.
Modelled marzipan
Quality modelling marzipan, left natural or flavoured (natural flavouring paste, spirit/liqueur
concentrates), is rolled into sausage shaped lengths of equal size and thickness.
Cut into uniform small pieces (10–12 g), the marzipan is shaped into seamless round balls.
Using the palm of the hands, the basic form of the fruit to be represented is modelled next.
Marzipan modelling tools are used to further shape the pieces.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
25
The finished fruit is set on to greaseproof or silicon paper with very evenly spaced gaps in
between, to allow easy and even access for spraying with colour.
Powdered food colouring is mixed with clear spirit concentrate and sprayed on to the
marzipan fruits with an atomiser or air brush and then allowed to dry.
Banana shapes benefit from having a few fine brown lines brushed on, likewise some varieties
of apples and pears.
To retain the eating quality (and to extend shelf life) the marzipan is sprayed with a thin coat
of cocoa butter (commercially available in spray cans).
Using a small ball of cotton wool dipped into some dried-out starch, e.g. corn starch dried in a
warm oven with the oven door left ajar, peach and apricot shapes are gently dabbed for a
velvety appearance.
For display or service, the marzipan fruits are set into small petit four paper cups and
arranged attractively for service or display.
For storage, they keep quite well if covered for protection from dust and odours in a cool and
dry area.
When working with marzipan, hygiene and cleanliness of equipment, utensils, work space and
hands are of utmost importance.
A person suffering from sweaty palms (hands) must wear tight-fitting, thin plastic gloves for
good hygiene. Marzipan should be exposed to a minimum of handling.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
26
Marzipan fancies
Marzipan is flavoured and/or coloured and used for
stuffing dates or prunes or topped with or sandwiched
between nuts and glace fruits.
To stuff dates or prunes, marzipan is flavoured (vanilla,
kirsch, rum, etc.) and/or coloured and if rather firm,
softened with a little stock syrup.
Even-sized pieces are cut from thin sausage shaped rolls,
then rolled in the palm of the hands first round, then
elongated to fit the cavity of the fruit. About 1/4 to 1/5 of
the marzipan used should be visible.
Pitted, firm and small dates or prunes are stuffed with the marzipan, then rolled in the
palm of the hand to smooth
With the back of a small knife, three to four lines are marked onto the marzipan that sticks
out of the date (prune)
The pieces are now rolled in caster sugar or after having dried, dipped into caramel.
For other varieties, even-sized small flavoured and/or coloured pieces are shaped round, then
topped with a piece of glace pineapple or half glace cherry or walnut or pecan nut halves, then
rolled in sugar or caramelised.
Similarly, two glace cherry halves or nut quarters are attached (lightly pressed on) to both
sides of a small ball of marzipan, then rolled in sugar or coated with caramel.
Remember:
Pay particular attention to cleanliness and hygiene
Ensure uniformity in product size
Always start with a seamless ball when modelling
marzipan
Avoid excessive handling of marzipan
Adjust marzipan consistency to be just pipeable
Ensure correct oven temperature when browning
piped marzipan
For display or service, they are set in little petit four paper cups.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
27
Remember:
Sugar water (syrup) does not make a good glaze for marzipan
products.
Toffee Candy is used to glaze flavoured marzipan when it is:
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
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The toffee candy (caramel) has a very short shelf life as it attracts moisture from the air.
For this to be used it will have to be sprayed with food grade lacquer from aerosol spray.
Non-parrels
Small pieces of brightly coloured sugar candy that are used to decorate
cakes. Can be applied before baking or after coating with glaze. Rarely used
in this level of presentation.
Glace fruits
Glace fruits used to be a popular way of preserving fruits. Glace fruits are very stable at room
temperature and do not need refrigeration. The shine exuded comes from being dipped in
sugar solution many times and being allowed to dry before being dipped again.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
29
There is a wide variety of glace fruits available. They will need to be cut to size and this is
very time consuming.
Also would normally be applied to marzipan before baking, glaze then applied to seal.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
30
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion of
the project by the agreed date.
The student will need to complete a plan to produce at two different recipes of petit four
glace.
Supplies:
Equipment:
NONE
Steps/Procedure:
Plan is to include completed recipe with all ingredients and methods of production.
List of all equipment that will be needed to produce the petit four marzipan.
Assessment Mthod:
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
31
Criteria YES NO
Sugar fondant
Ganache
Sugar frosting
Motifs
Glace fruits.
Platters
Plate
Tile
Height alternation
Alternate profile.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
32
Contents:
1. Specify flavor and shape quality marzipan
2. Tips on coating marzipan fruits
Assessment Criteria:
1. Flavor and shape quality marzipan appropriate producing mini-size fruits.
2. Coat marzipan, soften with egg whites, pipe into shapes are seal/brown with applied
heat according to enterprise practice.
Conditions:
Personal protective equipment Decorative cutters
Small hands tools Molders
Measuring equipment Pots and pans
Set of knives CD’S, VHS
Rolling pins Hand – outs
Heavy duty equipment
Piping tube
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral – Recitation
Written examination
Observation
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
33
Learning Outcome # 3
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
34
Puff pastry
Rolled, shaped and cut with sugar: palmiers.
Works well in warmer climate, but not humid climates.
Honey doughs
Basel Leckerli; a honey dough filled with dried fruits and nuts, rolled flat and
baked then glazed with boiled sugar brushed on to leave white sugar coating
Gingerbreads; variety abounds, soft or hard, shapes variable
Can be baked and cut to shape making delightful petit four sec.
Meringue products, flavoured and baked can also be used as petit four sec.
Japonaise; meringue, with ground nuts added and piped to shape, baked then
decorated.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
35
Introduction
Decorations need to add eye appeal and also should be in
keeping with the theme of the product.
Decorations should be:
Simple
Small
Easy to apply.
Decorations can be:
Roasted nut slivers or portions
Candied fruit portions
Piped ganache.
Decorations for petit four sec need to be simple to be in keeping with the term 'sec' (dry). If
they get too complicated then the product become too difficult to handle.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
37
If they have been out on display and not consumed then they are then discarded.
As per Food Safety Plan (FSP) requirements, any food that has been on display or served to
customers and not consumed then it needs to be
discarded because 'control' has been lost.
Attractively displayed petits fours are great
product for catching the customers’ attention.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
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They look most attractive when arranged neatly and with thought given to the repetition or
alternation of shapes, colours and decorations.
Decorated petits fours (in particular the iced variety) lend themselves to immaculate
craftsmanship and decorating skills.
To attract the respect for this work, a neat uncluttered, clean and tidy display is essential.
This greatly affects the visual impact and appreciation of the viewer and will tempt the
customer to indulge.
All varieties of petits fours are best if served fresh.
Displaying on ceramics plates and platters, glass mirrors trays can look very effective in
buffet style service.
Individual serves of 3-4 pieces per plate is for effective for modern coffee service.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
39
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion of the project
by the agreed date.
The student will need to complete a plan to produce at two different recipes of petit four sec.
Plan is to include completed recipe with all ingredients and methods of production.
List of all equipment that will be needed to produce the petit four sec.
Supplies:
Equipment:
NONE
Steps/Procedure:
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
40
Criteria YES NO
Dipped in chocolate
Dusted with icing sugar
Keep it simple.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
41
Contents:
1. Identify the specification of fresh fruits needed to caramelized
2. Identify the specification of dried fruits needed
3. Identify the kinds of sugar to caramelized
Assessment Criteria:
1. Select and coat fresh fruits/ fruit segments with the pale amber-colored caramel.
2. Sandwich dried fruits or nuts or fill with flavored marzipan and coat with pale-
amber colored caramel according to specification enterprise standards.
Conditions:
Personal protective equipment Decorative cutters
Small hands tools Molders
Measuring equipment Pots and pans
Set of knives CD’S, VHS
Rolling pins Hand – outs
Heavy duty equipment
Piping tube
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral – Recitation
Written examination
Observation
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
42
Learning Outcome # 4
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
43
1. Select fruits/nuts
Introduction
Caramelised sugar can be used to 'glaze' petit fours before they are served.
Caramelised petit fours have a very short shelf life unless the sugar is sprayed with lacquer
after it is applied. Sugar breaks down when it stands for too long at room temperature.
'Breaks down' is a term used to describe the action of moisture from the air attaching itself to
the sugar and dissolving the sugar. The surface becomes sticky and the sugar just runs off the
product.
Caramelised petit fours are mainly roasted nuts and dried fruits with marzipan.
Any product that is going to be coated with caramel will need to be dry in texture.
Strawberry and grapes can be dipped in caramel but only have a life span of a couple of hours.
30-40 minutes is best.
The main problem here is the moisture from the inside
of the fruit weeps out and the hard caramel falls off of
the product.
Caramelised nuts and marzipan work better as the
product is dry and will carry the caramel better. Even
here the life span is only a few hours unless a food
lacquer is applied.
Dried fruits can be caramelised with success as there
is low moisture content.
When fresh fruit is dipped the moisture inside ‘boils’
and structure of the fruit just under the skin breaks
down and the resulting moisture weeps through the
skin and releases the caramelised sugar from the
surface.
Dried fruits stuffed with flavoured marzipan or other dried fruit and sugar/flavour mixtures
are excellent candidates for coating with caramel.
The caramel will hold longer as the product is lower in ‘water’.
Fresh dates and dried apricots stuffed with flavoured marzipan.
Nuts like walnuts should be chosen for their whole halves, no chips of breakages to the nut
piece. Two walnut halves with a ball of flavoured marzipan between.
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2. Prepare products
To caramelise the product it needs to be on a tray.
All the products need to be clean and dry for the caramel to adhere.
Any fruit that is to be dipped in caramel needs to be dry and its skin needs to be intact.
Orange segments needs to have all string and pith removed.
Grapes need to be in small clusters of 2 or 1.
Nuts should be slightly roasted; raw nuts have a diminished flavour to them.
To dip in caramel product and equipment needs to be prepared before the making of
the caramel.
Having a prepared surface to place the caramel dipped product is also important. An
oiled surface will allow the caramel to cool and then not bond to the surface.
If hot caramel is placed onto an unprepared surface it will stick to the surface. The
product will then crack when attempting to remove the product
from that surface.
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Do not stir the solution while it boils as this may cause crystallisation to occur
As solution rises above 160ºC it will begin to change colour to light amber colour
When solution has coloured to desired caramel colour, remove from heat and arrest the
cooking process
Arrest the cooking process by placing base of pot into cold water
Leave in cold water until solution stops boiling
Now the solution is ready to use.
Speed and efficiency is needed here because as the solution cools the caramel becomes
thicker and harder to work.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
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Placing finger into mouth only burns the tongue and roof of mouth.
Where would you rather have the blister?
On tip of finger or inside your mouth?
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WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion of
the project by the agreed date.
Supplies:
There is a need for a plan of action to be supplied before commencement showing the
recipes to be used. With these recipes all ingredients need to be listed
Equipment:
NONE
Steps/Procedure:
Assessment Mthod:
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Criteria YES NO
4.1 The student will need to complete a plan to produce at two different recipes
of caramelised petit four and six portions of each:
4.3 Discuss how the product needs to be prepared for the caramel to bond:
4.4 Draw a diagram of how the caramelised petit four will be displayed.
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Contents:
1. Identify the kinds of receptacles for petits fours
2. Tips on how to display petits fours
Assessment Criteria:
1. Select and prepare appropriate receptacles for petits fours
2. Display petits fours creativity to enhance customer appeal.
Conditions:
Personal protective equipment Decorative cutters
Small hands tools Molders
Measuring equipment Pots and pans
Set of knives CD’S, VHS
Rolling pins Hand – outs
Heavy duty equipment
Piping tube
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral – Recitation
Written examination
Observation
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Learning Outcome # 5
After doing all the activities for this LO5: Display Petits
Fours Petits Fours; you are ready to proceed to the next
LO6: Store Petits Fours.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
51
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material
52
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion of
the project by the agreed date.
Supplies:
Equipment:
NONE
Steps/Procedure:
Assessment Mthod:
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
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Criteria YES NO
5.1 The student will need to complete a report on how they plan to store the petit
four produced:
5.2 What are the environmental conditions that they need to be stored in to
maintain integrity?
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
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Recommended reading
Bloom,Carole ;2009; Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes to Cobblers to
Custards and Cookies; Houghton Mifflin Harcourt
Braker, Flo; 2000; Sweet Miniatures: The Art of Making Bite-Size Desserts; Chronicle Books
Brooks Coulson Nguyen; 2013; The Petit Four Cookbook; Ulysses Press
Collister, L & Blakel 1986; The Baking Book; Conran Octopus
Cone, Mindy; 2013; Gourmet French Macarons: Cedar Fort, Inc
Dodge, Abigail Johnson; 2012; Mini Treats & Hand-Held Sweets: 100 Delicious Desserts to Pick Up
and Eat; Taunton Press
Fisher, Teri Lyn; 2012;Tiny Food Party!: Bite-Size Recipes for Miniature Meals; Quirk Books
Friberg, Bo; 2004 (4th edition); The Professional Pastrychef; Van Nostrand Reinhold
Joyce, Jennifer; 2005;Small Bites; DK Adult
Michel Roux; 1996; Desserts, A Life Long Passion; Conran Octopus Limited
Kinnaird, Dr. Tim; 2013; Perfect Patisserie: Mastering Macarons, Madeleines and More; Firefly
Books
Migoya, Francisco J;2012; Elements of Dessert; Wiley
Ojakangas, Beatrice; 2009; Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth; Sellers
Publishing, Inc
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
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The following statements are about the competency you have just completed.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
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Baybay City, Leyte
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Feedback to trainee:
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
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Trainee name:
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of competency: Prepare and Display Petit Fours
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Prepare and Display
Petits Fours following standard procedures within 15 minutes.
to show if
DEMONSTRATION evidence is
demonstrated
Yes No N/A
During the demonstration of skills, did the candidate:
Demonstrated ability to produce a range of specialist bakery products,
both sweet and savory according to establishment standards and
procedures.
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We are seeking your support in the judgment of this candidate’s competence. Please answer these
questions honestly as a record of the candidate’s performance while working with you. Thank you for
your time.
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
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Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Material