Republic of the Philippines

Department of Education
Region IV – A CALABARZON
Division of San Pablo City
San Pablo City Integrated High School
Semi-Detailed Lesson Plan
Demonstration Lesson
I. OBJECTIVES
At the end of the lesson, students are expected to:
a.) Understand the risks and information needed in displaying petit fours;
b.) display petit fours creatively to enhance costumer appeal;
c.) appreciate the importance of knowing the do’s and don’ts in displaying petit
fours.
II. SUBJECT MATTER
A. Content: Standards and procedures in displaying petit fours.
B. Reference: Prepare and Display Petit Fours Trainee Manual
C. Other Learning Resources: Rating sheet, activity sheet, cartolina, clear plastic,
score board, powerpoint presentation, petit fours, cupcake stands and trays.
III.PROCEDURES
A. Preparatory Activities
1. Prayer
2. Greetings
3. Classroom Management
4. Checking of Attendance
5. Checking of Assignment
6. Review of Past Lesson
Direction: Select the correct answer.
1. Marzipan can absorb can absorb moisture or dry out, so careful storage is
essential. The best way to store a marzipan based petit fours is to wrap it in
plastic and pace it in___________?
a. cool and dry area c. hot surface
b. the freezer d. room temperature
Answer: B
2. Caramelised sugar can be used to 'glaze' petit fours before they are served.
Sugar breaks down when it stands for too long at room temperature. This
statement implies that caramelised petit fours ____________.
a. have a sweet taste c. have a very short shelf life
b. is very dangerous d. is very attractive
Answer: C
3. Petit fours will need to be kept in secure environment to keep freshness and
eating quality enhanced for customer satisfaction, especially fresh petit fours.
Why do we need to store fresh petit fours in cold and dry area?
a. Fresh fruits are perishable c. to reduce risks
b. To maintain quality of products d. all of the above
Answer: D
4. Any shape can be used but accuracy of cutting is essential. What shape of
sponge sheets is/are most economical to use in petit fours.
 a. Round c. Square and rectangular
b. Oval d. Half moon
Answer: C
5. Petit fours based on ___________ are attractive and popular for their
colourful and appetizing appearance. It is molded in various fruit shapes, them
coloured and sealed.
a. Sponge Sheets c. Toffee
b. Marzipan d. Caramel
Answer: B

B. Developmental Activities

1. Preparation

a. Motivation
The students will pick a paper from the picking box. They will be sorted
according to the symbol that is present in the paper. Group one (1) will be the group
of Spade. Group two (2) will be the group of Diamond. Group three (3) will be the
group of Club and group four (4) will be the group of Heart.
They will then follow the given instructions.
“Everybody stand up!”
“Follow my instructions.”
“First, stand at attention.”
“Raise your right hand, then your left hand, and wave it all around.”
“Stomp your feet like 1, 2, 3!”
“And yell good morning!”

“Again!”
C. Presentation

1. Activity
“220 and D220”
Direction: True or False. If the statement is True, answer 220 and D220 if the
statement is False.
1. Petit Fours are normally served with coffee before the meal.
2. Attractively displayed petit fours are great product for catching the customers’
attention.
3. Displays need to be consistent in design.
4. Petit fours are displayed in large platters and plates.
5. One (1) petit four per person is the standard in serving.
Answer key:
1. D220 (Petit Fours are normally served with coffee after the meal.
2. 220
3. 220
4. 220
5. D220 (3-4 petit fours per person is the standard in serving.)

2. Analysis
1. At what time do petit fours are normally served?
Answer: It is served with coffee after meal.
 2. Do petit fours should be placed only in alteration?
Answer: No, because displaying petit fours is only limited by the imagination.
3. What is the standard pieces of petit four per plate?
Answer: 3-4 petit fours per plate.
4. Where is petit fours commonly displayed?
Answer: Classical display in larger hotels would be on large platters. It can be
elaborated in chocolate stands and toffee croquant stands. Displaying on
ceramics plates and platters, glass mirrors trays can look very effective in buffet
style service.
5. What is our topic all about?
Answer: It is all about standards and procedures in displaying petit fours.

3. Abstraction

Introduction
Petit Fours are normally served with coffee after the meal.
All varieties of petits fours are best if served fresh.
Individual serves of 3-4 pieces per plate is for effective for modern coffee service.
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.

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.

Where to display
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.
Displaying on ceramics plates and platters, glass mirrors trays can look very
effective in buffet style service.
Petit Forms are displayed in large platters and plates.
Normally presented on small trays with a selection for the day.

Wrong to do
 Not well displayed
 Insufficient space
 Wrong shaped plate
 Some product over baked.

Designing layout
Attractively displayed petit fours are great product for catching the customers’
attention.
Displays need to be consistent in design
Should have alternating profiles; different heights and shapes on different products
They look most attractive when arranged neatly and with thought given to the
repetition or alternation of shapes, colours and decorations.
Decorated petit fours (in particular the iced variety) lend themselves to immaculate
craftsmanship and decorating skills.
PETIT FOUR SEC’
Petit for 'sec' worst enemy is moisture from the air.
Fresh petit four sec should be crisp to the bite and if allowed to stand exposed for
too long in the open will lose that crispness and be dull to eat.

CARAMELIZED PETIT FOUR

Caramelised petit fours need to be served fresh and in paper containers. This makes
it easy for the customer to handle them.

BUTTER CREAM
When butter cream is made it needs to be kept at a temperature that will not give
adverse reaction to customers.

MARZIPAN PETIT FOUR

For display or service, the marzipan fruits are set into small petit four paper cups and
arranged attractively for service or display.

Discarding of Petit Four

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.
4. Application
Direction: Below is a simple activity for you to work on. Display petit four by following
the steps bellow.
1. Using the same groupings; students will be assigned to display petit four on
(spade) square plate, (diamond) trays, (club) chocolate stand and (heart)
rectangular plate.
2. Ornament and petit fours are provided for displaying (you may or may not use
ornaments)
3. Displaying petit fours is limited by your imagination.
4. Allotted time will be 10 minutes.

Criteria for assessment: Analytic Rubrics Scoring

Criteria 5 points 3 points 1 point
Participation All members did One or two Three or more
participate. members did not members did not
participated. participate.
Discipline All members are One or two Three or more
working silently. members are members are
making making
unnecessary unnecessary
noises. noises.
Neatness Finished output Pleasing but not Finished output is
was neatly done presentable. poorly presented.
and pleasing for
the eye.
 Time Finished the task Finished the task Unable to finish
management before the allotted on time. the given task.
time is consumed. (10 minutes) (>10 minutes)
(<10 minutes)

POINTS EARNED NUMERICAL DESCRIPTIVE

15-20 91-100 VERY GOOD
10-14 86-90 GOOD
5-9 81-85 FAIR
1-4 75-80 NEEDS IMPROVEMENT

REMARKS:
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D. Concluding Activities

1. Generalization
1. 1. Any questions about our topic for today?
1. 2. What have you learned about displaying petit fours?
1. 3. What is the importance of knowing how to displaying petit fours creatively to
enhance costumer appeal?

2. Valuing
2. 1. What is the importance of knowing the do’s and don’ts in displaying petit fours?

IV. EVALUATION
Direction: Match the following from Column A to Column B.

Column A Column B
1. Standard pieces of petit fours per person. a. alterations or
repetitions
2. Food that has been on display or served to b. 1-2
customers and not consumed needs c. 3-4
to _________ because 'control' has been lost. d. be discarded

3. What is the main point of displaying petit fours e. moisture in the air
4. They look most attractive when arranged neatly f. attract customers
and with thought given to the ______________
of shapes, colours and decorations.
5. Petit for 'sec' worst enemy.

Answer key
1. C.
2. D.
3. F.
4. A.
5. E.
V. ASSIGNMENT
Research more on the standards and procedures in displaying petit fours.

VI. REMARKS
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VII. REFLECTION
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