Enclosure No. 3A to Regional Memorandum No.

0 - LAS Template for Learning Area using

English as medium of instruction

J/SHS

TLE/TVL- HE
(Bread and Pastry Production)
Activity Sheet Quarter 4 – LO1
Preparing Iced Petit Fours

REGION VI – WESTERN VISAYAS

TLE/TVL – HE (Bread and Pastry Production)
Activity Sheet No.1
First Edition, 2020

Published in the Philippines

by the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.

This Learning Activity Sheet is developed by DepEd Region 6 – Western

Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may

be reproduced or transmitted in any form or by any means electronic or mechanical
without written permission from the DepEd Regional Office 6 – Western Visayas.

Development Team of TVL - HE (BPP) Activity Sheet

Writers: Kleefer Joy V. Gallenero

Princess Allaine E. Pantoja
Sheila S. Flor
Editors: Regie P. Negre
Charmaine D. Rosales
Division Quality Assurance Team:
Jojery V. Dionaldo
Salvacion D. Enso
Marlon C. Dublin
Division of Sagay City Management Team:
Arlene G. Bermejo
Nenita P. Gamao
Jojery V. Dionaldo
Marlon C.Dublin
Regional Management Team:
Ramir B. Uytico
Pedro T. Escobarte
Elena P. Gonzaga
Donald T. Genine
April C. Velez
Sol Grace O. Timola
Remia D. Manejero
Jo-an R. Pet
Introductory Message

Welcome to TLE/TVL – HE (Bread and Pastry Production)!

The Learning Activity Sheet is a product of the collaborative efforts of the

Schools Division of Sagay Cityand DepEd Regional Office VI - Western Visayas
through the Curriculum and Learning Management Division (CLMD). This is
developed to guide the learning facilitators (teachers, parents and responsible adults)
in helping the learners meet the standards set by the K to 12 Basic Education
Curriculum.

The Learning Activity Sheet is self-directed instructional materials aimed to

guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in
acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.

For learning facilitator:

The TLE/TVL – HE (Bread and Pastry Production) Activity Sheet will help
you facilitate the teaching-learning activities specified in each Most Essential
Learning Competency (MELC) with minimal or no face-to-face encounter between
you and learner. This will be made available to the learners with the references/links
to ease the independent learning.

For the learner:

The TLE/TVL – HE (Bread and Pastry Production) Activity Sheet is

developed to help you continue learning even if you are not in school. This learning
material provides you with meaningful and engaging activities for independent
learning. Being an active learner, carefully read and understand the instructions
then perform the activities and answer the assessments. This will be returned
to your facilitator on the agreed schedule.
 Quarter 4 - Week 1

Learning Activity Sheets (LAS) No. 1

Name of Learner: ____________________________________________________________

Grade and Section: ______________________________Date: ______________________

TLE/TVL – HE (Bread and Pastry Production) ACTIVITY SHEET

Preparing Iced Petit Fours (PF)

I. Learning Competency with Code

LO 1. Prepare iced petit fours
1.1 Prepare cuts and assemble sponges and bases according to standard recipe and
enterprise requirements and practices
1.2 Prepare fillings with the required flavors and consistency
1.3 Prepare fondant icing following required temperature and standard procedure
1.4 design and use decorations in accordance with the establishment standard and
procedures

II. Background Information for Learners

What is Petit Fours?
Petit Fours are small biscuits and cakes tastefully decorated. Any bite size cake and bread
that is attractively decorated with a variety of flavors and stylized decorations.

Petit fours are small, delicate and it is attractive. Size should be swallowed in one or two
mouthfuls. It can be made from a large cake and sliced into bite size and decorated with different
designs and different ingredients for the toppings.

How to Prepare Iced Petit Fours

Iced petit four are small, bite-sized cakes coated with fondant icing. Before coating the
fondant icing the top of the sliced cake is enhance with a marzipan or any flavor to add more taste
on the cake. Then it is covered with the prepared fondant icing, and typically this is finished with
intricate, stylized piping. You need to know that there are types of petit fours bases used in this
product. Consider the following bases given below.

Types or Kinds of Petit Fours Bases:

Remember the base for petit fours can be a marzipan (see description of marzipan) and
sponge. A petit four base must be strong enough to hold the petit fours.

Cake. It can be batter type or sponge type. Can be used as petit fours base which is cut into
the desired shape.
Shortbread mixture of flour, fat and sugar, enriched with egg and has a short eating quality.
In other words it is name as short because it contains high proportion of fat than to flour.

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 Pastry (see definition of pastry) puff pastry (flaky light pastry) can make a suitable base for
petit fours when a sweet filling is used.
Sponge baked in thin sheets and layered together with filling which act as an adhesive to
hold the sheets of sponge together.

How to Assemble and Cut Iced Petit Fours Base

Prepare the following:
1. Sponge sheets- to be used in layering the cake
2. Filling- like strawberry, mango or ube jam, etc. (see to it that it is smooth in texture to
avoid deformation of your base)
3. Sheets of wax paper or glassine paper for the cake (procedure no. 1)

Procedure:
1. Lay the first sponge cake of your desired shape on a wax paper.
2. Using spatula get an amount of the desired jam and spread over the cake.
3. After spreading the first layer, place a second sheet cake(pair) on the top of the first layer.
Then press firmly to bind it with the first layer.
(Note: after putting the second layer remove the crumbs on side of the cake to look clean
dainty)
4. Get another sheet of cake for the third layer. Turn it over to put the bottom part on top.
After which press sheets of sponge cake firmly together to bond cake and jam.

Cut bases to the desired shape . You can cut base in different shape but see to it, it is
accurate to avoid waste. Base can be round, diagonal, square or even triangular shape.
(Note: Almost 20% of the product is wasted if round and diagonal shaped is used)

Different Flavors of Filling of Iced Petit Fours

Based on the descriptions given you can choose from the following flavors:

 Jams are high in moisture it is used to enhance flavor, add moisture, and to bind the
product. To use jam in petit four blend it well until smooth consistency is attained so that it
will not destroy or tear your sponge.

 Ganache is a mixture of chocolate and cream. Can be a type of frosting. Careful in making
ganache because this will agitated. When you experience this worked quickly as it will set.

 Butter creams is made by creaming together fats like butter, margarine, or vegetable oil
shortening and sugar to the desired consistency and lightness. Butter creams need chilled
before cutting. Butter cream can be easily use for decorating. Remember this can be easily
damaged at room temperature.

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III. Accompanying DepEd Textbook and Educational Sites
 (DepEd-BLR), Department of Education-Bureau of Learning Resources. Technical-
Vocational-Livelihood Home Economics Bread & Pastry Production Manual. Pasig City: Sunshine
Interlinks Publishing House, Inc., 2016.
Jay C. Mila, MTTE, (DepEd-BLR), D. o.-B. (2016). Technical-Vocational-Livelihood Home
Economics Bread & Pastry Production Manual. Pasig City: Sunshine Interlinks Publishing House,
Inc. Jay C. Mila, M. R. (2019). Bread and Pastry Production NCII Module: 4. Cagayan De Oro City:
DepEd- BLR.
lancaster.k12.oh.us/userfiles/816/Classes/7685/tm_prepare_&_display_petit_fours_final.pdf?
id=538796

IV. Activity Proper

1. General Directions: Read and follow the directions carefully for each activity below. Use
separate sheet of paper in answering the activities.

Activity 1

Directions/Instructions: Rate your performance in “Cutting and preparing sponges”.

Follow the given rubrics/criteria. Check the appropriate box that corresponds to your level
of performance in doing each of the given task using the Scoring Rubric below.

PERFORMANCE CHECKLIST 1 2 3 4
Lay the first sponge cake of your desired shape on a wax paper.
Using spatula get an amount of the desired jam and spread over
the cake
Placing a second sheet cake (pair) on the top of the first layer.
Then press firmly to bind it with the first layer.
Turning over the cake to put the bottom part on top.
Removing loose crumbs
Spreading a second layer jam thinly over the cake.
Pressing sheets of sponge firmly together.

Activity 2
Instructions: Rate yourself your performance based on the activity “Prepare Iced Petit
Fours”. Use the scoring rubrics/criteria given below. (Note: Please see attached recipe of
 iced petit four) Check the appropriate box that corresponds to your level of performance by
doing each of the given tasks using the Scoring Rubric/Criteria.

(Note: if the result of your performance is more on basic you have to Redo on the activity for you to
master)
PERFORMANCE CHECKLIST 1 2 3 4
Creamed butter and sugar until it becomes light and fluffy.
Poured and greased pan and baked at 350˚ for 20-25 minutes.
Thinly sliced off each side of the cake
Combined glazed ingredients smoothly.
Butter, shortening and vanilla were creamed well. Beat in
confectioner’s sugar and enough milk to achieve desired
consistency.
Creamed butter, shortening and vanilla for frosting easily
Cut the small hole of pastry bag knowingly
Inserted tip on pastry bag easily
Formed rosebuds effortlessly
Activity 3.
Directions/Instructions: Develop your skill in preparing fondant icing by performing the
given activity (See attached file for the recipe). Rate yourself on the level of your
performance based on your activity. Use the scoring rubrics/criteria given. Check the
appropriate box that corresponds to your level of performance in doing each of the given
tasks.

PERFORMANCE CHECKLIST 1 2 3 4
Dissolves unflavored gelatin to ¼ cup of water.
Puts to low heat then mixed ½ cup glucose.
Prepared the mixture of melted glucose, 2 tbsp. shortening, and 1
tbsp. glycerin to a desired consistency.
Removed from heat as soon as shortening and glycerin
was mixed thoroughly.
In a separate bowl, mixed 5 cups confectioner’s sugar and 2 tsp
tylose.
Poured the glucose mixture in the confectioner’s and tylose mixture
and mixed well to form dough- like consistency.
Kneaded the fondant into desired form of shape.

2. Guide Questions

What are the things to consider in making the basic element of iced petit fours?
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3. Rubric for Scoring
 Activity 1

PERFORMANCE LEVELS
4- Advanced. I can perform excellently the activity with initiative without the
supervision of my teacher.
3- Proficient. I can perform the skills satisfactorily without the assistance or
supervision of my teacher.
2- Approaching to Proficiency- I can perform the skills satisfactorily but I need the
assistance and supervision of my teacher.
1-Basic. I can perform parts of the skill satisfactorily, but I need considerable
assistance and/or supervision of my teacher.

Activity 2 and 3
PERFORMANCE LEVELS
4-Highly Expert- I can perform excellently the activity with initiative without the
supervision of my teacher.
3- Proficient- I can perform the skills satisfactorily without the assistance or supervision
of my teacher.
2- Somewhat proficient- I can perform the skills satisfactorily but I need
the assistance and supervision of my teacher.
1-Basic. I can perform parts of the skill satisfactorily, but I need considerable
assistance and/or supervision of my teacher.

V. Reflection

1. How are you going to use your skills in preparing and displaying Petit Fours to help
your family and community?
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VI. Key to Corrections

Activity 1 to 3

Answers may
vary