ILOCOS SUR POLYTECHNIC STATE COLLEGE

FORM 4.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or
information which is essential in planning training sessions. Please check the
appropriate box of your answer to the questions below.
PREPARE AND DISPLAY PETITS FOURS YES NO
Prepare iced petits fours
Sponges and bases are prepared, cut and assembled
Fillings are prepared with the required flavors and consistency
Fondant icing are brought in accordance with the required temperature and
established standards and procedures
Decorations are designed and used
Prepare fresh petits fours
A selection of small choux paste shapes are baked and decorated
Baked sweet paste are prepared and blended
Fillings are prepared and used the required flavors and correct consistency
Garnishes, glazes and finished are used
Prepare marzipan petits fours
Quality marzipan is flavored and shaped to produce mini-sized fruits
Marzipan fruits are coated to preserve desired eating characteristics and
softened with egg whites, piped into shapes and sealed/browned with
applied heat,
Prepare caramelized petits fours
Fresh fruits/fruit segments are selected and coated with pale amber-colored
caramel or glazed or any coating
Sandwich dried fruits or nuts are filled with flavored marzipan and coated
with pale amber-colored caramel
Display petits fours
Appropriate receptacles are selected and prepared for petits fours
Petits fours are displayed creatively
Store petits fours
Petits fours are stored in proper temperatures and conditions to maintain
maximum eating qualities, appearance and freshness
Petits fours are packaged in accordance with established standards and
procedures

Bachelor of Technology and Livelihood Education