Prepare and Present Gateaux Tortes and Cakes Display Petit Fours and Present Desserts - Compress

B R E A D & PA S T R Y P R O D U C T I O N
Prepare and Present Gateaux, Tortes and Cakes

Prepare and Display Petit Fours
Present Desserts
TRAINEE MANUAL
Polytechnic College of Davao del Sur, Inc.
Hospitality Management Department
Bread & Pastry Production 2
MODULE III
Prepare and Present

Gateaux, Tortes and
Cakes
Introduction
This unit deals with the skills and knowledge required to Error: Reference source not
found a range of settings within the hotel and travel industries workplace context.
Course Code:
FPT 121
HRM 4
GRADE 11
Nominal Hours:
60 hours
Learning Outcomes 1:
Prepare and bake sponges and cakes for gateaux, tortes
and cakes
Performance Criteria
1.1 Select required commodities according to recipe and production requirements
1.2 Prepare a variety of sponges and cakes for gateaux, tortes and cakes to desired product
characteristics
1.3 Produce a variety of sponges and cakes for gateaux, tortes and cakes according to
standard recipes and enterprise standards
1.4 Use appropriate equipment to prepare and bake sponges and cakes for gateaux, tortes
and cakes
1.5 Use correct techniques to produce sponges and cakes for gateaux, tortes and cakes
1.6 Bake sponges and cakes for gateaux, tortes and cakes to enterprise requirements and
standards
1.7 Select correct oven conditions for baking sponges and cakes for gateaux, tortes and cakes
Prepare fillings, coatings, icing and decorations
2.1 Select required commodities according to recipe and production requirements
2.2 Prepare a variety of fillings, coating/icing and decorations for gateaux, tortes and cakes
Assemble gateaux, tortes and cakes
3.1 Assemble required commodities and/or preparations
3.2 Assemble gateaux, tortes and cakes according to recipe instructions
3.3 Use appropriate equipment to assemble cakes for gateaux, tortes and cakes
3.4 Use correct techniques to assemble cakes for gateaux, tortes and cakes
Decorate and present/display gateaux, tortes and cakes
4 Bread & Pastry Production
4.1 Decorate cakes for gateaux, tortes and cakes using coating, icing and decorations to
according to standard recipes and/or enterprise standards and/or customer requests
4.2 Present/display gateaux, tortes and cakes to enterprise standards using appropriate
service equipment
Store gateaux, tortes and cakes
5.1 Store at correct temperature and conditions of storage
5.2 Maintain maximum eating quality, appearance and freshness
Glossary
Term Explanation
Agar Agar
Setting agent derived from seaweed. Much stronger
than gelatine and harder to use. More stable.
Vegetarian alternative to gelatine.
Allergen
A substance that is foreign to the body and can cause
an allergic reaction in certain people.
Compound chocolate
A bakers chocolate made with cocoa mass and
vegetable fat.
Can be used without tempering.
Not as flavoursome but cheaper and very practical to

use.
Couverture chocolate
A good quality chocolate made with cocoa mass and
cocoa butter.
Need to be tempered before using as garnish.

Expensive and best flavour.
Daquoise
A cake sponge made with a meringue and nuts folded
through.
Fillings
An ‘insert’ in between of the cake to enhance the taste
and the layering of the cake.
French Pastries
‘Individual cake/pastries’ with approximate size of 5 to 6
cm, a term commonly used as ‘assorted French Pastries’
in the Industry.
Ganache
A chocolate paste/filling made from boiling of cream and
stirring it into the chocolate.
Gateau
French name given to structured layered cake
interspersed with flavoured cream or mousse, décor
Term Explanation
applied to sides.
Gelatine
Setting agent derived from animals bones and skins,
used to stabilise creams.
Jellying Agent
An agent used to set (soft solid food), e.g. Gelatine,
Agar-agar, Pectin.
Joconde Sponge
A thin sponge sheet made from almond or marzipan
past.
Kahlua
Coffee liqueur.
Marzipan
Almond paste made from icing sugar and almonds.
Mascarpone cheese
A cream cheese that has tartaric acid added to give a
sour flavour.
Fat content will range from 25% to 75 %, depending on

manufacturer. Used in Tira Misu Dessert.
Petit Gateaux
Small individual cakes of the larger variety.
Tempering
Process of heating, cooling and warming up chocolate to
appropriate temperature to align the cocoa butter
crystals thus setting the chocolate.
Torte
Similar to gateau but of Austrian, German, Italian and
Eastern European origins.
The name can be applied to either.
Tortes can have pastry layers and more fruit and nuts
tend to be used in some structures.
Trimoline
Invert sugar – mixture of dextrose and fructose in
approximately equal proportions, created by treating
sucrose with an enzyme – Sucrose +Water =
Dextrose + Fructose
Introduction to gateaux and tortes and cakes

Definition
Traditionally Gateaux and Tortes are described as a cake or sponge soaked with a syrup
or liqueur and layered with fillings such as buttercreams, fresh creams, mousses,
ganaches, custards, fruits and jellies and can include pastries such as puff pastry, short
pastry, choux pastry and meringue based baked goods.
It is also interpreted as individual decorated wedge of a layered cake.
Gateaux in France refer to all Cakes and Pastries of a certain size, usually bigger than
one portion.
Modern Gateaux and Tortes finishing includes products which are:
 Glazed
 Masked
 Sprayed
 Covered or
 Coated.
with chocolate, marzipan, fresh cream, icings or buttercreams.
Decorations should be suited to the texture of the cake, so that

the customer can experience:
 Creamy
 Crispy or crunchy
 Fruity.
Traditionally Gateaux and Tortes were decorated by the slice.
Due to high labour cost and introduction of plated design and decorations when serving
cakes or gateaux this is no longer required.
Nevertheless some traditional cakes may require individual slice decorations.
Today the terms are interchangeable and are grossly used to market the product – the
specialty cake.
Like most of products in patisserie eye appeal and flavour of the product are vital to the
success of selling and customer satisfaction.
There are endless possibilities to create new textures, flavours and combinations and
individuality is recognised by the consumer.
Gateaux can also be produce in slab and slice individually, or

produced in small sizes (approx 5 – 6cm).
The smaller sizes are commonly called French Pastries

(individual portion size cak
1.1 Select required commodities according to recipe

and production requirements
Ingredients required for Gateaux and Tortes are the same as for cakes and pastries.
Definition of Commodity
A commodity is an item that is required to meet a need of the end user. For the
pastrycook making Gateaux and Tortes the list below is what they will be looking
to acquire.
Gateaux and Tortes are a compilation of the following:
 Cake base
 Pastry base
 Sponge base
 Meringue base
 Japonaise base.
These are combined with flavoured fillings that are then decorated and
presented for sale.
Fillings:
 Creams
 Mousses
 Fruits
 Jams.
Décor:
Fruit
Nuts, sliced or ground; Roasted
Chocolate motif or shapes moulded or cut to specific designs
Glazes applied to:
 Add flavour and
 Stimulate the product visually to the potential customer.

These products are normally very elaborate and have several stages to their production.
It can take several days to produce just one product and it is just because the professional
pastrycook or patissier has the storage capacity to produce and store these components that they
are sold at a very competitive price.
Some gateaux are traditional but modern day interpretation offers a much wider selection to the
consumer.
A gateau was normally based on sponge cakes that had three layers of sponge
and layers of cream and flavoured syrup. The syrup was to replace moisture in
the sponge that was lost due to staling.
Tortes where originally pastry based with a filling inside and another mixture
might act as a topping over the filling.
All things evolve over time and with modern communications many lines are blurred.
Staling is a term that describes loss of moisture from starch based product such as bread and
cake:
 It does not mean it is not up to standard
 It does not mean it is old.
It just means it is not as moist as it was when it was first produced.
Some products mature in flavour as they age. Good quality fruit cake is normally 4 weeks old
before it is put up for sale.
1.2 Prepare a variety of sponges and cakes for

gateaux, tortes and cakes to desired product
characteristics
The Production Methods;
The aim of each of the production method is to form an emulsion, where all ingredients are
dissolved and evenly dispersed and able to incorporate air.
Cake Products:
 Sugar batter method

 Flour batter method
 Blending method
 Two stage method
 Three stage method
 All in method
 Boiling method.
Sponge Products:
 Traditional Process
 Genoese
 Emulsified Process
 The delayed soda process
 Separated Sponges.
Cakes are made many ways.
It does not matter what type of cake, sponge or base

product that you make for the Gateaux or Torte.
It does not matter what flavour cream or filling that is

used.
It does not matter how it is decorated.
If it is manufactured from ingredients that are fit for human consumption then it can be used to
manufacture the product.
The only other requirement is that you need to find customers that will purchase the product that
you have made.
It is easier to sell a product if it can be linked to a festival season or event.
Seasonality and ethnic diversity also can be taken into account.
1.3 Produce a variety of sponges and cakes for

gateaux, tortes and cakes according to standard
recipes and enterprise standards
Some classical European standards
Black Forest Cakes:
 Chocolate sponge cake

 Cream
 Kirsch liqueur
 Sugar syrup
 Cherrie
 Chocolate strips and shavings.
Sacher torte:
 Chocolate sponge, very dense in texture

 Apricot jam
 Ganache.
Dobos Torte:
 White cakes layers, 5

 Chocolate buttercream
 Caramel toffee.
Gateau St Honeore:
 Puff pastry base
 Choux pastry
 Crème patisserie
 Fresh cream
 Hazelnut flavoured cream
 Caramel toffee.
Gateau Pithiviers:
 Puff pastry
 Almond frangipane cream
 Egg wash
 Icing sugar.
Gateau Mille Feullies:
 Puff Pastry
 Crème Patisserie
 Fondant
 Roasted nuts (flaked Almonds)
 Boiled Apricot jam.
Buche De Noel:
 Sponge sheet
 Buttercream
 Meringue décor
 Roasted nuts
 Liqueur.
Datteltorte:
 Sweet pastry base

 Meringue filling with date, orange peel and almond added
 Whipped cream topping
 Décor; roasted flaked almonds, or; lemon flavoured icing.
Hapsburger Torte:
 Hazel nut Sponge
 Chocolate sponge
 Chocolate buttercream filling
 Pistachio and almond filling
 Apricot jam, boiling
 Ganache.
As the student studies the history of pastry making from the European cultures they will begin to
form their own opinion of each product.
Product will be adapted and modified with time. Product is not made the same way as it was 100
years ago.
Standards will vary. Standards will rise and fall. Good quality will always be good quality.
Cheap will always be cheap.
1.4 Use appropriate equipment to prepare and bake

sponges and cakes for gateaux, tortes and cakes
Equipment may include:

Scales, Bowls, Mixing machine, Ovens, Trays, Racks, Fridge and freezer, Blenders, Dough break,
Rolling pin, Piping bags and nozzles, Wooden spoons, Rings, tins and moulds, Cutters.
The equipment needed will depend on the product being produced.
1.5 Use correct techniques to produce sponges and

cakes for gateaux, tortes and cakes
Techniques should include:
 Beating ingredient together to get the correct consistency before the next stage is
attempted. Usually butter and sugar to aerate before adding remainder of
ingredients
 Whisking of lighter ingredients as eggwhites to make meringue, mixing of cream so
the fat globules begin to adhere together and air
is trapped inside allowing cream to be piped
 Folding is the blending of whipped cream and
melted chocolate together so minimal air is lost so
the light properties of a delicious chocolate
mousse is achieved. The chocolate is folded
gently into the cream so the lightness is
maintained
 Creaming is the mixing of an ingredient like
butter so it is smooth and lump free. It can be
mixing it until the ingredient is lighter and fluffier due to the air being incorporated
into the ingredient
 Kneading is the manipulation of a dough until the correct consistency is achieved:
 Bread dough is kneaded until the dough takes on the smooth characteristics of a well
develop gluten structure inside the dough
 Cutting skills are required when producing gateaux so even portions are achieved
 Piping skills are required so even balance is achieved in the decoration.
All these techniques need to be developed in order to be able to achieve a professional looking
product.
1.6 Bake sponges and cakes for gateaux, tortes and

cakes to enterprise requirements and standards
Product characteristics that customers look for come from the following:
 Colour of the product when it is finally removed from the oven is important to the
visual appeal of the product. Colour stimulates the senses and encourages the
customer to purchase
 Appearance is about form and shape. It is

important that all pieces have the same
appearance
 Consistency and texture is about how it
feels in the mouth when the customer is
consuming the product
 Moisture content adds to the shelf life
and mouthfeel of the product
 Mouthfeel and eating properties.
This is achieved by maintaining consistency of production. Nobody is allowed to move away from
the given formula, shape design.
Recipes need to be followed and each recipe should state the yield from each production run,
defining weights and number of units.
To achieve this each product must be moulded the same and must all look the same.
1.7 Select correct oven conditions for baking

sponges and cakes for gateaux, tortes and cakes
Correct Oven conditions for baking cakes and sponges
Oven settings for cakes
Solid heat of 150ºC – 180ºC will depend on cake size and thickness.
Oven should be ‘solid’ heat (bring to temperature and stabilise by holding at this temperature for 15
– 20 minutes before placing cakes in oven).
To prevent premature colouring of cake surfaces, they may be covered with sheets of clean paper
or a baking tray may be placed on top of the cakes for approximately 50% of the baking time.
To test when cakes are baked, use a thermometer to determine the internal temperature.
The baking process is complete when the centre of the product has reached gelatinisation
temperature (87ºC– 90ºC). Further baking beyond this point will only dry the product and reduce
shelf life.
A fine skewer may be inserted into the cake which should come out clean if cake is baked.
Do not remove cakes from tins until cold to avoid damage. Cold cakes to be wrapped as soon as
possible.
Oven settings for sponges
Sponge cake and genoise sponge are of a lighter density than cake. Sponge will cook quicker so
oven settings can be 180ºC – 200ºC.
Sponge sheets or Swiss roll sponge is thin and it cooks very quickly. In
order to keep pliability in the product so it can be rolled it can be cooked at
a higher temperature.
Gelatinisation and coagulation will happen quicker and there is less drying
out of the product. After cooling it can be moulded or rolled easier.
Sponge sheets can be baked at 220ºC – 230ºC for approximately 7 minutes.
Oven conditions may relate to:
 Colour
 Shape
 Crust structure
 Temperature
 Rack position
 Cooking times
 Moisture.
Work Projects
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
date agreed to with your Trainer.
The student need to decide on a selection of products to produce.
1.1 Write a list of all ingredients that will be needed to produce the product:
 List needs to include consumable commodities as well

 Allow approximately 15% more for wastage
 It requires more than just the recipe weights.
1.2. Write a list of the equipment that will be required:
 Better to have a few extra pieces rather than none at all.
1.3. List of all recipes required with ingredients and method of production, yield to be obtained
and baking requirements:
 Remember to give required oven settings

 Storage while cooling baked product requirements.
Summary
Select required commodities according to recipe and production requirements:

 Formula balance and ingredient function knowledge is imperative if understanding
of the cake making process is to be achieved
 Role and effect of flour, sugar, fat, eggs and flavourings need to understood. The
role in the product and effect upon each other ingredient is required.
Prepare a variety of cakes and sponges for gateaux and torte
production:
 Variety can be listed under a couple of headings. Sponge and cake. Heavy or light.
Festive or common. The different product from different countries add to the
expanding list
 Most of this manual is based on European style cakes and sponges but the skill
and expertise is the same in all countries
 All cakes should be well formed and have a bold and inviting appearance. Its
eating qualities should leave a pleasant mouthfeel giving consumer a feeling of
contentment
 Consumers look for appearance and shape, consistency in size and texture.
Produce a variety of cakes and sponges according to standard recipes
and enterprise standards:
 While one enterprise makes large cake, another might make the same cakes in
only small sizes
 Black Forest cake, Gateau foret-Noire and Schwarzwalder Kirschtorte are all the
same cake
 There will be slight variations with all but will all have the same base ingredients
and may differ slightly in appearance. Importantly they will be produced the same
in each of the establishments every time.
Use correct techniques to produce cakes to enterprise standards:
 Scaling ingredients, aerating ingredients, incorporating ingredients, depositing
batters and loading ovens will produce desired products.
Bake cakes to enterprise requirements and standards:
 Colour of the product when it is finally removed from the oven is important to the
visual appeal of the product. Colour stimulates the senses and encourages the
customer to purchase
 Appearance is about form and shape. It is important that all pieces have the same
appearance
 Consistency and texture is about how it feels in the mouth when the customer is
consuming the product
 Moisture content adds to the shelf life and mouthfeel of the product
 Mouth feel and eating properties are sensory delight for the consumer. If this is
disappointing then consumer will not come back.
Select correct oven conditions for baking cakes:
 Is a hot oven needed or cool oven needed. What are the ingredients in the cake
 All things need to be taken into account when baking:

Is the product light
Is the product heavy
 Does the product need to be insulated.
2.1 Select required commodities according to recipe and

production requirements
Commodities for fillings can be sourced from many areas
Gateaux
Layers of cake or sponge with layers of flavoured cream between, cake or sponge layers
infused with flavours that will enhance the
final product.
Fillings can include the following
Buttercreams made either way:
 French
 Italian
 French.
These buttercreams can be flavoured to any
flavour that may be required. These flavourings
should be subtle in flavour.
Colouring can also be applied to the requirements of the enterprise. Again subtle is best but if
brightness is required then that is ok.
Fresh cream can be flavoured and coloured but care must be taken that it is kept chilled and is not
overwhipped. This will cause the cream to split and become unusable.
Crème Chibouste is a mixture that varies in actual composition but it is usually

Crème Patisserie and Italian Meringue mixed in varying proportions.
The flavouring of Crème Chiboust must be added to the Crème Patisserie

because when the meringue is added care must be taken not to knock
lightness out of the meringue portion.
Crème Patisserie can be used as filling for some gateaux, flavours and
other ingredients can be added as needed.
Fruit fillings can be used in conjunction with creams.
The fruit can be in a starch suspension or used solely on their own in

the cream.
Care must be taken that the moisture level does not seep into the cream to disrupt the stability of
the cream filling.
Fresh cream and crème patisserie can have extra stability added by using gelatine after they has
been mixed.
Points on Gateau Making:
 A finished gâteau should not be higher than 5 cm without the decoration

 A gâteau has generally 3 layers of sponge and 2 layers of filling
 The sponge layers are moistened with flavoured sugar syrup (usual flavouring is a
liqueur)
 The sponge and filling layers should be of equal thickness
 Use a decoration that depicts the filling of the gateau
 A gâteau of 21 cm could be divided into at least 12 or 16 pieces if used as a
dessert.
Fig 1 Fig 2
The decoration can determine the apparent size of a gâteau.
The high point on the outside makes the gateau give more balance and makes it seem
larger.
Elegance of a Gateau
What make a gateau appealing to the eye?
 Air bubbles show lightness – Don’t destroy them with a hot

knife
 Razor sharp top edge shows the skill:
 Don’t hide by masking over with nuts or chocolate
 Use clean lines:

 Don’t over decorate, keep it simple and within your skills
 If masking sides with grated chocolate or nuts, avoid using the

same for decorating the top
 Keep the portions small as it is only as a dessert.
Torte
These will normally have slightly different construction than a gateau:

 Pastry base lined into a mould, sweet layer of jam then an almond
cream is placed on top and the torte is then baked then boiled
apricot jam is applied to the top of the baked product then a final
glaze of flavoured fondant is thinly applied.
Engadiner Nusstorte:
 Classical pie of rich shortbread with a caramel filling loaded up

with walnuts.
Aargauer rüeblitorte:
 Carrot cake.
Datteltorte:
 A Torte with a pastry base filled with meringues containing dates

chocolate and peel. Icing applied after baking
 Variation of this is without the pastry base, baked in lined mould
and served with fresh cream on top with grated chocolate.
So defining a torte is complex. Everybody will have a different opinion.
2.2 Prepare a variety of fillings, coating/icing and

decorations for gateaux, tortes and cakes
Buttercreams – may be flavoured with liqueur, pulps and/or other flavours.
Boiled Creams – may be custards, bavarois, winecreams and chibousts. Also commonly used in
modern patisserie are poached creams like crème caramel or crème brulee.
Chocolate – may be used as ganache either with butter or fresh cream, flavours
and/ or liqueur or baked (mudcake).
Fresh and cooked cheese fillings – may include sweet mixtures of Cottage
cheese, Cream cheese, Ricotta, Mascarpone and Quark.
Fruit – may be used fresh, poached, as a pulp, boiled and or thickened with pectin, gelatine, or
starch (jelly, jams).
Fruit may be frozen after initial preparation to change consistency and retain colour and flavour.
Commercial manufactured fillings are readily available.
Fresh Cream and/or Imitation Cream based – may be flavoured with liqueur
and/or fruits, including chocolate and other flavours.
Creams may be stabilised with agar agar, gelatine and or starches. Special
powders are commercially available to stabilise cream, which are freeze and thaw
stable.
It is important not to overwhip cream before using in mousses and fillings because further mixing
can cause the cream to ‘split’, this is when the fat solids separate from the liquids causing a
granulated or lumpy mouth feel, a smooth feel is desirable.
Marzipan and Nougat – may be used by itself or with the addition of liqueurs
and /or other flavours.
Work Projects
submit documentation, suitable evidence or other relevant proof of completion of the project by the
date agreed to with your Trainer.
Fillings icings and glazes
2.1
Summary Each
product will
need either
filling or
product to
finish
Select required commodities to recipe requirements: outside:
 Commodities need to be fit for human consumption
 Commodities can be expressed as compounds such as: 
Ganache 
Chiboust crème 

Buttercream.

Prepare a variety of fillings and coating/icing, glazes and

decorations for cakes:
 Coatings are to add eye appeal and flavour, also slows product from 
staling 
 Coatings and icing need to compliment cake 
 Fillings also need to compliment the products. 


Filling that might need to be made before the product is to be backed
 Fillings that will be used to assemble layers of baked product need to complete the
product, this is mainly gateaux
 Glazes or coating that will be applied to finish the product.
The student is required provide list of equipment and ingredients required to complete the fillings
and glazes.
2
3.1 Assemble required commodities and/or

preparations
Commodities and or Preparations
Bases
Sponge cake
Many different ways of making sponge cake. Ideal f or gateau making, can
be plain, made with nuts or different colours. Easy to slice.
Butter cake
Pound or maderia style when a heavier base is required. Will absorb

and hold flavour infused sugar syrups well. Have a firmer texture than
sponge.
Japonaise
A baked meringue of ground nuts sugar and egg white. Less sugar than normal meringue.
Dacquoise
A gateau that has meringue style base and top with flavoured cream between.
The name has also become synonymous with the meringue base on its own .
Very similar to Japonaise. Dacquoise can be made with coconut instead of nuts
where Japonaise is not.
Shortbread
Used to support gateau base when extra strength is needed. Needs to be very thin to
make the eating sensation more refined. Can be fragile when using.
Multiple layers of almond or walnut shortbread layered together jam, then glazed with an
icing can be considered a torte by itself.
Puff pastry
Used as a base for Gateau St Honore. Gateau Mille Feulle is layered together
with flavoured Crème Patisserie and then glazed with feathered fondant for
visual impact.
Choux pastry
2
Gateau St Honore is the classic that uses balls of choux pastry filled
with flavoured crème patisserie that are then glazed with boiled toffee.
Crème Patisserie is used because fresh cream and mousse would just
melt when the hot toffee is applied.
Fillings
Are used to hold layers together to form gateau construction.
They can stand alone or be bases to carry other eating sensations such
as flavour and textural diversity.
Buttercreams
French, German or Italian styles each have their own characteristics. They can all carry
colour and flavour to add to the eating and flavour sensation.
Mousses
Flavoured fresh creams. Can be stabilised when chilled with the addition
of setting agents like gelatine or agar-agar.
Vegetable gums derived from seaweed are becoming more readily

available as alternatives to gelatine.
Chibouste crème
A mix of Crème Patisserie and Italian Meringue. This mixture is more delicate
than buttercreams. Does not like to be over mixed as it will collapse easily.
Italian meringue is used as it is cooked unlike French meringue. The role of

the Italian meringue is to lighten the texture of the crème patisserie which can
carry a variety of flavours. It can be further stabilised with the addition of a
setting agent.
Chibouste cream is an excellent alternative to fresh cream.
Crème patisserie
A starch thickened milk enriched with the addition of egg. Will carry any flavour and colour
but care needs to be taken when making to avoid lumps in the cooking process.
Ganache
A mixture of boiled cream and chocolate. 2:1 cream: chocolate ratio is

normal. Lighter mixes only need ratio to change.
Fruits
2
As filling some these will need to be cooked before either going into
oven or in filling in gateau. Apple for example will lose a lot of water.
Apricots not so much.
Apricots may not cook enough before the batter cooks so better to
cook the fruit before being used.
Raw fruit can oxidise and discolour. Uncooked fruit in filling will lose water internally and
soak pastry or cake mix that surrounds it causing cake batter not to bake properly.
Berries are the exception to this as they are delicate but will still stain.
Fresh Fruits can be held in gel suspensions. This helps to hold moisture in place.
Dried fruits can be used for strong flavour and increased sugar content.
Dried fruits that are slightly re hydrated are good because they are available all year round
and easier to store. Will sit at room temperature.
Nuts, ground, sliced or whole
Can be used internally to add textural diversity and interest.
Décor
This is a term used to describe decorations that may be applied to the outside of
the gateau.
Roasted nuts
Sliced or ground or nibbed or shaved. These are all way that nuts can be
purchased for decoration purposes.
These will need to be roasted before using as the ‘RAW’ flavour ‘lacks’
character and diminishes the flavour of product.
ROASTING of nuts improves the flavour and colour of the nut so adding to the visual
appeal outside of the gateau.
Coconut while not being a true nut can be treated the same as nuts for this purpose and
has the advantage of being much more economical.
Candied fruits
Fruits that are slowly immersed in hot saturated sugar solution several
times will absorb the sugar and when cooled down and air dried will
stand at room temperature without the need for temperature control to
preserve them for longer periods of time than when fresh.
These can be colour enhanced as the cooking process can leach out colour. Some can be
natural. Visual appeal is the key here as well as food value.
2
Non pariels
A coloured sugar candy that can be used to attach to the side of gateau or even applied to
the top of gateau.
Chocolate decors
Strips, curls and shapes can be formed to produce decoration that are place onto the top
of sides of gateau.
3.2 Assemble gateaux, tortes and cakes according to

recipe instructions
Assembly Production
Production for Gateaux, Tortes and Cakes are usually over a period of several days.
Freezing techniques have advanced and simplified Cake making and it offers for the small
Patisserie shops great advantages: bigger selection of gateaux, longer shelf life.
A production schedule for Gateaux and Tortes may looks like the following:
Day 1:
 Preparation of dough
 Preparation of special fillings like fruit, and creams
or mousses, different from the main flavour of the
gateaux
 Preparation of sponges and cakes.
Day 2:
 Baking of dough pieces

 Preparation of special decoration, especially dried
fruit
 Preparation of fillings like custards, buttercreams, ganache
 Preparation of sugar solutions for soaking the cakes.
2
Day 3:
 Assemble gateaux with base, sponges and fillings.

Day 4:
 Decorate gateaux and serve/sell.

Day 2 and 3 may be joined together, depending on how quickly
dough pieces cool down for further processing.
It is common practice to prepare the gateaux bases and store

them covered in the freezer.
The gateaux are finished and decorated on a daily basis. This way the customer is
assured freshest and the best possible product. Instruction should be
supplied with all recipes.
Gateaux and Tortes are like constructions
Ingredients are given and then instruction needs to be supplied to

construct the product from multiple commodities.
3.3 Use appropriate equipment to assemble cakes for

gateaux, tortes and cakes
Round metal discs are invaluable in moving products around

while they are being assembled.
Spatulas are used to spread creams over layers.
Knives – Long serrated knives for cutting cakes.
Piping bags and a variety of piping nozzles.
Moulds to hold mousses and soft creams in place until they

have had a chance to chill and stabilise.
Storage trays to place assembled product and carry to storage

area.
Cardboard bases to support and present finished product.
Stencils for marking cakes in particular designs.
Clear Acetate used to line moulds that have mousse filling on top of sponge. Different
cream fillings can be high-lighted when seen through the acetate.
Blast chillers to chill product quickly so the next stage of production can be commenced.
Coolrooms for holding product with short shelf life.

2
Freezers to hold product in suspension for sale at a later date. Keeps production cost
down.
3.4 Use correct techniques to assemble cakes for

All good recipes will have instruction on how the product should be assembled.
The role of the competent pastrycook/Patissier is to interpret the instruction then replicate
what has been written:
 Cutting of the cake

 Filling of the choux balls for Gateaux St Honore so the
crème filling does not cause the toffee not to fall off
 Consistency and thickness of the crème on the side of
the gateau before adhering roasted nuts to the outside
 Temperature of the crème on outside of the product before warmed
ganache is used to enrobe the chilled gateau.
Decoration of cakes become eclectic and incorporates the personal style of the pastry
cook.
Good decoration skills need to be practiced.
Spreading of cream:
 Requires even thickness all across the layer of sponge cake.

Piping rosettes:
 Single layer, double layer all need to be the same size.

Size needs to be in balance with the size of the cake.
Curling Chocolate
Properly tempered chocolate is able to be shaved and curled as it is

setting on the cooling bench. Planning, practice and expertise is
required to be able to execute this action.
Enrobing
The action of applying a glaze (icing or ganache) to the exterior of a

cake so that the covering fully covers the outside of the cake.
Correct temperatures need to be achieved because:
 If the glaze is too hot it will just fall off the cake
3
 If it is too cold in will not run properly and the glaze will be too thick when it
is set.
Consistency of design
When decoration certain considerations need to be taken account:
 Symmetry
 Consistency in size of decorations
 Balance across the product.
Many cakes and gateaux look spectacular when finished:
 Gateaux: Multiple layers of cake and filling that has been enrobed and
decorated.
When designing your spectacular masterpiece other things need to be looked:
 Is the product going to be sold in one piece?

 Is the product going to be served in house?
 Can the product be cut easily?
 When cut, will all the slices look the same?
 Will the customers all get equal looking serves?
Expectations of customers change but all of the above points need to be considered when
constructing and decorating.
Cutting, layering and masking
Cakes and especially gateaux require a concentrated effort to

cut evenly, straight and cleanly.
Before the sponge can be layered with the chosen filling and
topping, it needs to be cut (with a serrated knife) into
appropriate horizontal even size layers. It takes practice to
master an even straight cut but it makes all the difference in
the presentation. Once cut, it needs to be covered to prevent drying until ready to use.
The filling should be weighed or evenly divided to gain the required yield.
Each layer should be levelled with a cranked or straight palette knife so that all the levels
are even.
3
The top and sides take a lot of skills as they needs to be straight for
best presentation; this is called ‘masking’ (coating).
When finished, the sides can be masked with roast nuts, chocolate
shaving and ‘hundred and thousand’ (little coloured sugar drops)
and the top decorated with the appropriate decoration.
When coating with a ganache or glaze, the cakes need to be placed

on wire racks to drain with a tray under it to collect the extra.
Remember nothing should be wasted in a kitchen.
The cake should then be placed on an appropriate board and doyley

for sale.
When using a knife to cut slices, mark the surface for the number of pieces required by
marking cuts directly through the middle of the cake.
A cake divider greatly helps when learning how to mark even number of portions.
If a soft icing, cream or chocolate coating is used it may be necessary to pre-cut the sides
using a knife dipped in hot water to cut through the hard crust and to prevent the soft icing
or cream from being flattened.
Cut through the cake carefully ensuring you submerge the blade of your knife (preferably
a long thin blade) in hot water (in a tall jug or tin), then dry the warmed blade between
each cut. It is important to cut with even motion and pressure (not to tear and squash) and
to hold the blade very straight to prevent cutting in an angle.
Use a moistened cloth or some paper towel to clean the blade from any sticky fillings or
glazes before the next cut.
Remember:
 Each cut must be the same size for the purposes of presentation and
portion control.
Cakes can sometime be semi frozen for easier portioning.
Note: The knife be must sharp in order not to flatten the cake and to keep the
decorations from being damaged between cuts.
3
Work Projects
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 date agreed to with your Trainer.
Assembly of all components required.
2.1 Each student will need to construct a range of gateaux and Tortes:
 Supply a diagram of how the gateaux will be constructed
Summary
Assemble Commodities:
 Mise en Place
 Before any assembly can take place all of the parts have to be in place
 Parts? A gateau is a structure, so all parts must be present or the
structure cannot take place.
Assemble gateuax:
 Gateau traditionally have been constructed from the bottom to the top
 Some modern styles are constructed upside down
 Mousse or flavoured cream is placed into plastic lined forms or moulds
and bottom layers are placed on top. The product is then chilled or frozen
 Upon setting the product is then removed from the mould and turned over
before final décor is added.
 Each layer will need to be marked either by a colour or shape in the diagram
 Relative thickness will need to be supplied.
All needs to be approved by the Trainer before moving to the next step.
2.2 Student will then need to construct the selection of the gateaux to the point before
decorating.
3
4.1 Decorate cakes for gateaux, tortes and cakes using

coating, icing and decorations to according to standard
recipes and/or enterprise standards and/or customer
requests
Style of decoration can be at the discretion to the head pastry cook.
Consistency is the main criteria here.
Product must look the same every time.

3
4.2 Present/display gateaux, tortes and cakes to

enterprise standards using appropriate service equipment
Present cakes, gateaux and tortes

Displaying cakes is a great way to increase sales. The two
most common ways to display cakes are as follows:
 In a display fridge
 Displayed on a dessert buffet.
A well presented display increases eye appeal and may
persuade costumers to order a slice or buy a whole cake
when they see it.
It is important to keep your cakes seasonal as rich chocolate

and cream cakes will sell well in winter but in summer light
cakes with fresh fruits sell better.
When displaying cakes for any situation it is important to keep

everything clean, neat and tidy.
When you are displaying a cake you don’t want to leave it in the
display if 1/3 of the cake is left and crumbs are lying around the
plate.
Appropriate silver cake servers can also be used to make an

impression on the customer.
To be carried away, the cake need to be rested on a cake board

slightly larger than the actual cake.
A lace doyley placed under the cake adds to the visual pleasure
but make sure the cake is cut before hand as not to damage the doyley.
3
Work Projects
submit documentation, suitable evidence or other relevant proof of completion of the project by
the date agreed to with your Trainer.
The student will need to produce a diagram of a gateaux that they will be decorating:
 A brief history of the style will need to be presented

 Define the ethnic origin of the cake
Summary
Decorate cakes for Gateaux and Tortes:

 Many forms of decorations are available to the practitioner
 If Black Forest cake is going to be presented in places other than the
Traditional German Forest area of Bavaria then variations are going to
occur
 It is up to the enterprise to set the standards and then it is up to the
practitioner to adhere to them.
Present and display Gateaux and Tortes:
 Presentation technique will depend on where the product is going to be
sold
 What facilities are available to present the product in it best light?
 Does it have any significance about it? Special occasions, festival time.
2.1 Describe the filling that may be used in the cake:
 What type of filling is to be used?

 Is there an historical significance to the décor.
2.2. Describe the process of glazing the cake:
 What type of glaze will be used:

 Fudge icing
 Fondant
 Ganache.
3
3
5.1 Store at correct temperature and conditions of

storage
and
5.2 Maintain maximum eating quality, appearance and
freshness
Gateaux and Tortes can be harder to store than other

bakery products.
Product needs to be stored at correct temperature and

conditions may relate to:
Away from strong odours
All gateaux need to be protected from strong odours like

onion, garlic that may be present in some coolrooms in
kitchens.
In larger kitchens there will be dedicated controlled storage for gateaux and tortes.
Controlled storage is a term that covers ‘chilled, enclosed spaces’ and ‘room temperature,
enclosed spaces’ areas.
Cool room temperature
Most Gateaux will need to be chilled because of the nature of the ingredients.
All food coolrooms must operate below 4ºC.
Some tortes do not need to be chilled and should not be

chilled because chilling will spoil the flavour of the product.
Appropriate containers
Placing gateaux and tortes into boxes when sold is the

best way of ensuring that the product travels to the place
on consumption intact.
Care needs to be taken that edges and top decorations are

not damages when packages do not get damaged.
3
When applying decorations packages sizes need to be taken into considered.
Labelling
Labelling is required in the modern world. Labelling must be adhered to outside packages.
It informs the customer who is able to make a choices and it does protect the manufacturer
against unfounded complaints.
Cool room placement
Delicate products need to be stored in an area where the possibility of damage is minimised.
Length of time in cool storage
Fresh products all have ‘different lifetimes’ at what sage do they become ‘unsaleable’ and
‘inconsumable’:
 Unsaleable Food: All purchasers have the right to be able to purchase food that
will last a certain period of time past the time of purchase. This will vary from food
product to food product
 Inconsumable food: Food that is not fit for human consumption. This food
should not be sold. Manufacturer must accept the loss.
Freezer temperature
Storage long term must be at -18ºC or less:
 Storage of ice cream for service can be at -10ºC.

Length of time in freezer storage
Time in the freezer will vary.
Pastisserie products like gateaux and tortes should only be in freezer for weekly periods.
Freezing will have a drying effect on products. The longer product is in frozen state the more
likely quality will diminish.
Freezer space is also expensive, so the longer it is in freezer the more it has cost to produce.
Staling
All bakery products will stale.
Staling is the process where the optimum eating fades.
Staling can be in several forms:
 Air passes through the product and dries

the product out
 Moisture from the air enters the product so it loses some of the eating quality:
 Crisp product goes soft.
3
To maintain the eating quality of bakery items:
 Use as soon as possible

 Cover to protect from environment
 Keep chilled
 Keep dry.
4
Work Projects
submit documentation, suitable evidence or other relevant proof of completion of the project to
your
Summary Trainer
by the
date
agreed
to.
Store at correct temperature and conditions of storage: 5.1

 Tortes store best at room temperature. If they need to be stored for long
term then they are best frozen What
 When storing they need to be protected from outside contamination
 Tortes and gateaux containing fresh dairy products like cream need to be
kept in controlled environment, chilled.
Maintain maximum eating quality, appearance and freshness:
 Bake tortes fresh every 2 days, keeping supply chain consistent, is the
best way to maintain freshness
 Gateaux have a life of 2-3 days if kept chilled but quality diminishes after
day 2
 Long term storage is best done FROZEN. Less than -18ºC
 Style like linzer torte have a shelf life of 7 days approximately. Need to be
stored in a closed environment. If left exposed to open air product will dry
quickly.
temperature are you going to store your finished gateaux and torte product:
 You need to cite standards and explain why these standards are being implemented
 Students can use photographic evidence to demonstrate how this will be
implemented.
4
Prepare and Present Gateaux, Tortes and Cakes 1
Recommended Reading
Bullock-Prado, Gesine; 2013; Bake It Like You Mean It: Gorgeous Cakes from Inside Out;
Stewart, Tabori and Chang
Bullock-Prado, Gesine; 2012; Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other
Pastries Reinvented; Stewart, Tabori and Chang
Editors of Martha Stewart Living ; 2013; Martha Stewart's Cakes: Our First-Ever Book of
Bundts, Loaves, Layers, Coffee Cakes; Clarkson Potter
Franks, Jo; 2012; Torte Greats: Delicious Torte Recipes, The Top 79 Torte Recipes; Tebbo
Maree, Aaron; 1995; Cakes, Tortes and Gateaux of the World: Exotic and Delightful
Recipes, Icings, Toppings and Decorations; Cassell Illustrated
Mörwald, Toni; Austrian Desserts: Over 400 Cakes, Pastries, Strudels, Tortes, and
Candies; Skyhorse Publishing
Peterson, Christina; 2013 (Kindle edition); Torte Dessert Recipes; Amazon Digital
Services
Rettke, Amanda; 2014; Surprise-Inside Cakes: Amazing Cakes for Every Occasion;
William Morrow Cookbooks
Richardson, Julie; 2012; Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls,
Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth; Ten Speed Press
4
Trainee evaluation sheet

Error: Reference source not found
The following statements are about the competency you have just completed.
Don’t Do Does
Please tick the appropriate box Agree Know Not Not
Agree Apply
There was too much in this competency to cover    

without rushing.
Most of the competency seemed relevant to me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own

initiative.
My training was well-organized.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it worked

well.
The activities were too hard for me.

4
4
The best things about this unit were:
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
The worst things about this unit were:
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
The things you should change in this unit are:
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
4
 Trainee Self-Assessment Checklist

 As an indicator to your Trainer/Assessor of your readiness for assessment in this
unit please complete the following and hand to your Trainer/Assessor.

 Prepare and Present Gateaux, Tortes and  
Cakes Y N
 Learning Outcomes 1:
  Select required commodities according to recipe and  

  Prepare a variety of sponges and cakes for gateaux, tortes  

and cakes to desired product characteristics
  Produce a variety of sponges and cakes for gateaux, tortes  

and cakes according to standard recipes and enterprise
standards
  Use appropriate equipment to prepare and bake sponges  

and cakes for gateaux, tortes and cakes
  Use correct techniques to produce sponges and cakes for  

  Bake sponges and cakes for gateaux, tortes and cakes to  

enterprise requirements and standards
  Select correct oven conditions for baking sponges and  


  Prepare a variety of fillings, coating/icing and decorations  

for gateaux, tortes and cakes
4
 Prepare and Present Gateaux, Tortes and  

Cakes Y N
  Assemble required commodities and/or preparations  
  Assemble gateaux, tortes and cakes according to recipe  

instructions
  Use appropriate equipment to assemble cakes for gateaux,  

tortes and cakes
  Use correct techniques to assemble cakes for gateaux,  

tortes and cakes
  Decorate cakes for gateaux, tortes and cakes using  

coating, icing and decorations to according to standard
requests
  Present/display gateaux, tortes and cakes to enterprise  

standards using appropriate service equipment

  Store at correct temperature and conditions of storage  
  Maintain maximum eating quality, appearance and  

freshness

 Statement by Trainee:
 I believe I am ready to be assessed on the following as indicated above:
  __________________   ______ /
S ___________ D ______ / ______
 Note:
4
 For all boxes where a No* is ticked, please provide details of the extra steps or
work you need to do to become ready for assessment.


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





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4


 MODULE IV

 PREPARE AND
DISPLAY PETIT
FOURS




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
 Introduction
 Prepare and display petit fours
4
 This unit deals with the skills and knowledge required to Prepare & Display Petit
Fours in a range of settings within the hotel and travel industries workplace context.
 Course Code:
 FPT 121
 HRM 4
 GRADE 11
 Nominal Hours:
 35 hours

 Prepare and display petit four glace
 Performance Criteria
 1.1 Prepare petit four bases
 1.2 Cut and assemble bases for petit four glace
 1.3 Prepare and flavour fillings to required consistency
 1.4 Prepare petit four glace for glazing
 1.5 Decorate petit four glace to enhance customer eye appeal
 1.6 Display petit four glace

Learning Outcomes 2:
 Prepare and display marzipan based petit fours
 2.1 Prepare and flavour marzipan
 2.2 Shape marzipan
 2.3 Prepare marzipan for glazing
 2.4 Decorate marzipan petit fours to enhance customer eye appeal
 2.5 Display marzipan petit fours

 Prepare and display petit four sec
 3.1 Prepare and bake selection of petit four sec
 3.2 Prepare and flavour fillings to required consistency
 3.3 Prepare petit four sec for glazing
 3.4 Decorate petit four sec to enhance customer eye appeal
 3.5 Display petit four sec
5
 Prepare and display caramelised petit fours
 4.1 Select fruits/nuts
 4.2 Prepare products
 4.3 Prepare coating for fruits
 4.4 Coat caramelised petit fours
 4.5 Display caramelised petit fours
 Store petit fours
 5.1 Store at correct temperature and conditions
 5.2 Maintain maximum eating quality, appearance and freshness
 Glossary
 Term  Explanation
 Atomis  Devices for converting a liquid (colour) into a fine spray under
er pressure by blowing or depressing an air- filled rubber bulb.
 Cacho  Small silver coloured candied sugar balls used for decorating
us petits fours.
 Candie  Glace fruits

d fruit
 Egg  A little milk and a small pinch of salt added to egg yolk.
wash
 Financ  A petit four base made by folding fine almonds into beaten
iers egg whites, then adding liquid butter.
 Fonda  Low moisture content sugar syrup containing a small quantity

nt of invert sugar which has been rapidly cooled so that the
sugar crystals are very small in size.
 Frangi  A mixture of butter, sugar, eggs, almonds and flour baked in a

pane sweet paste base.
 Ganac  Mixture of chocolate and cream, usually 2:1

he
 Glace  Fruit preserved by impregnation with concentrated sugar
fruit
5
syrup.
 Lemon  Referring to the finely grated oily skin of washed untreated

zest lemons
 Marzip  To marzipan paste sifted pure icing sugar is added up to

an equal quantity (1:1). Small amounts of glucose syrup may be
added.
 Marzip  A manufactured paste containing 2/3 blanched almonds and

an 1/3 sugar.
paste
 Spong  Sponge baked into thin sheets.
e
sheets
 Stock  Sugar and water brought to boil and any forming scum
syrup removed, then stored in a clean container (five parts sugar
plus 10% glucose in four parts water).
 Sugar  See stock syrup: used to carry alcohol or strong flavours into
syrup plain sheets of sponge, also to add moisture to old product
5
 Introduction
 Petit Fours literally translate to ‘a small oven’. The name is said to have
originated from the practice of cooking small pastries. A petits four, that is to
say, in a low temperature oven.
 Petit Fours refer to:
 Small biscuits and cakes tastefully decorated

 Sweetmeat and cakes designed to be served as
dessert, with after dinner coffee or with cocktails.
 A good selection of Petit Fours should be small,
often in different shapes and of different colours
and textures, attractive, light, delicate, crisp and fresh and designed to be
swallowed in one mouthful.
 There are two distinct types of Petit Fours:
 Petit Fours glacé meaning iced with fondant

 Petit Fours sec meaning dry.
 Petit Fours are prepared from a variety of patisserie materials.
Generally, Petit Fours are small pieces that have been baked
 While the emphasis is on small, non-baked confectionery items

like caramelised and glace fruits, marzipan shapes or other small
sweet delicacies are also served as Petit Fours.
 Petit Fours are using served with coffee with one or two pieces per
person, or displayed on buffets.
 They also go well with sabayon, ice creams, sorbets, fruit fools and mousses
and are used to decorate special gateaux and charlottes (Charlotte Royal) on
a menu.
 Petit Fours are sometimes called:
 Mignardise: Small delicacies

 Friandise: Small dessert dainties
 Sweetmeats: Usually marzipan based with flavours, nuts and dried fruits added.

5
 Categories of petit fours include:
 Petit Fours Sec: Dry

 Petit Four Glace: Iced or glazed
 Petit four fresh: Miniature tarts, fruit, lemon curd, almond cream filling.

 1.1 Select required commodities according
to recipe and production requirements

 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:
 Cut into a variety of shape

 Most economical is square or rectangular
 Half moon, triangular or diamond shape
 Round or oval is less efficient as there is more wastage with
these shapes.
 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.
 Variety of filling is limited only by the imagination.

 1.2 Prepare a variety of sponges and cakes

for gateaux, tortes and cakes to desired
product characteristics
 Bases for petit four glacé
 Before you can assemble your petit fours the basic principle is the same.
 Mise en place, ’everything in place’ before you start.
 Normal
 Sponge sheets, plain vanilla flavour

 Binding agent, normally jam, apricot
 Or
 Flavoured butter cream.
 Chocolate
 Sponges sheets, chocolate

 Raspberry jam
 Or
 Ganache.
 Classical Opera cake
 Marzipan and butter enriched sponge sheets

 Ganache
 Coffee flavoured butter cream.
 Normal Assembly
 What is needed?
 Sponge sheets that are approximately 5mm thick, 3 or 4, depending on thickness

 When assembled the combined height will be approximately 3cm high (1.25
inches)
 Apricot jam, smooth texture, no lumps
 Baking paper 2 sheets.
 Method of Assembly
 Lay 1 sponge sheet on a sheet of baking paper
 This is to make it easy to move around the bench
 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.
 Cut bases to the desired shape
 The biggest shape that these petit fours are cut into is square.
 Why? Less waste.
 Any shape can be used but accuracy of cutting is essential. Minimising waste will
increase yield therefore profits increase.
 Size
 Variety of shapes
 Consistency in size and shape.

 Shape to cut


 A lot of product can be lost when a curved shape is used. Up to 20%.
 Triangle Shapes
 Square cut

 1.3 Produce a variety of sponges and cakes
for gateaux, tortes and cakes according to

 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.

 1.4 Use appropriate equipment to prepare
and bake sponges and cakes for gateaux,
tortes and cakes
 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.

 1.5 Use correct techniques to produce

sponges and cakes for gateaux, tortes and
cakes

 Introduction
 Iced petit four glacé can be decorated after being iced to

add:
 Wow factor
 Eye appeal
 Visual and textural diversity.
 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.
 How to make a paper piping bag

 ANTA: Prepare and display petit fours: 2003

 Petit Four Designs

 Decorative Designs



 1.6 Bake sponges and cakes for gateaux,

tortes and cakes to enterprise requirements
and standards

 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.

 Work Projects
 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.
 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 glace.
1.2 Produce two types of bases for petit four glace:
 Sponge
 Shortbread
 Japonaise
 Choux pastry.
1.2. Produce two different types of filling:
 Jams
 Ganache
 Mousse
 Marzipan.
1.3. Define two different styles of glaze:
 Sugar fondant
 Ganache
 Sugar frosting.
1.4. Decorate the two styles to enhance customer appeal:
 Motifs
 Glace fruits.
1.5 Display completed 'petit four' to be assessed:
 Platters
 Plates.
 Summary
 Prepare and present gateaux, tortes and cakes
 Prepare bases
 Production of the bases is the easy part
 Sheet bases need to be thin and even across all the area
 Lumps and bumps look bad when cut
 Bases made out of any dry pastry cake or sponge.
 Cut to shape
 Any shape can be used but wastage needs to be costed into production
 Best shapes are straight lines
 Cut small.
 Glazing
 Do not prepare glaze too far ahead or it may lose shine, gloss, heat
 The preparation will need to be done again
 Product must be dry
 Have plenty of workspace.
 Decorate to enhance appeal

 Plan the decoration
 Not too big
 Complement the petit four.
 Display
 Consistent shape
 Consistent configuration
 Alternating height and profiles.
6



 Marzipan is a sweetened mixture of ground almonds, liquid glucose/eggwhites,
corn syrup/sugar syrup and either icing sugar or caster sugar. It is also known as
almond paste.
 Marzipan is very versatile paste. Petit Fours based on a marzipan are attractive and
popular for their colour and appearance and their delicate pleasing taste.
 Marzipan
  Ingredients  Quanti
G ty
  Almond meal, blanched  200g

A  Icing sugar  275g
  Brandy  1tsp
B  Almond extract  1 drop
  Sugar syrup  100ml

C  Glucose, warm  +/- 40g
 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.
 After making, marzipan can be prepared in several ways:

7
 Piped or Cut Out Marzipan
 Bake in a hot oven until golden brown. To bake marzipan it must have a higher
proportion of sugar. If the proportion of sugar is too high, the marzipan will boil
instead of bake. This will adversely affect the taste and appearance of the finish
creation.
 Marzipan Fancies
 Using marzipan and adding different types of flavoured paste, nuts, liqueurs or
preserved fruits.
 To stuff dates or prunes, marzipan is flavoured (vanilla, kirsch, rum) and /or
coloured.
 If too firm it can be softened with stock syrup.
 Even sized pieces are cut from thin sausage shaped rolls, then rolled in the palm of
the hand first round, then elongated to fit the cavity of the fruit.
 About ¼ to 1/5 of the marzipan should be visible. Pitted, firm and small dates or
prunes are stuffed with marzipan, and then rolled in the palm of the hand to
smooth.
 With the back of a small knife, three to four lines are marked on 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.
 To glace cherry haves 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.
 For display or service, they are set in little petit four paper cups.
 Modelled Marzipan
 Marzipan modelled into various fruit shapes and vegetable, then coloured and
sealed.
 To retain the eating quality and to extend the shelf life, the marzipan is sprayed with
a thin coat of cocoa butter (commercially available in a spray can).
 Marzipan can absorb moisture or dry out so careful storage is essential.
 If it absorbs moisture it will become to dissolve

 If marzipan dries out it will begin to ferment.
7
 To store marzipan, wrap it in plastic (cling) wrap and place it in an airtight container.
 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.
 2.2 Prepare a variety of fillings,

coating/icing and decorations for gateaux,
tortes and cakes

 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.
7
 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.

 Modelling Tools: Prepare and display petit fours; ANTA 2003
 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.
 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.
7
 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.
7
 Prior to glazing marzipan to be dry. If the marzipan is still moist the glaze will not
adhere to the surface of the product.
 Jams will need to be applied when boiling so the

surface will dry to touch when cool. If the jam is
not boiling it will not be ‘dry to touch’ when it has
cooled.
 Chocolate can be used but good tempering is

required. This is best applied to individual pieces
that require no cutting. Pure chocolate will crack
when cut.
 Ganache is a mixture of cream and chocolate. A firmer mix can be applied to

flavoured marzipan and after it is dried it will then ‘cut’ well. If pure chocolate
is used it may crack and look of finished product will be diminished.
 Fondant is good for glazing but the surface will need to be coated to stop the
fondant from soaking into the marzipan.
 Food Lacquer and cocoa butter are available to use. Some are in spray aerosol
cans and some can be applied with a brush.
 Gum Accacia (Gum Arabica) is an exudant from acacia trees in Northern Africa. It
is hardened gum on the outside of the tree.
 Ground to fine white powder it is added to water and boiled. Apply to product while
still hot it will cool with a pleasing sheen.
 Add 1 part powder to 4-5 parts water

 It is difficult to dissolve and it must be bought slowly to the boil and it must be
whisked gently to break up any lumps
 When cool leave in clean container until needed
 Apply to hot product immediately upon removal from oven.
 Remember:
 Application to hot product will evaporate off excess moisture and a nice sheen will
remain
 Application to cold product will make the product soggy.
 Sugar water (syrup) does not make a good glaze for marzipan products.
7
 Toffee Candy is used to glaze flavoured marzipan when

it is:
 Sandwiched between nuts

 Stuffed into dates.
 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.
 2.4 Decorate marzipan petit fours to

enhance customer eye appeal
 Decorating the finished product add customer interest and 'eye' appeal. Most
marzipan petit fours would be decorated before they are glazed.
 Chocolate
 Chocolate can be applied directly to the finished product. This tends to be brittle
and breaks easily. Ganache that is firm can be applied and after it is set it can be
cut if needed.
 Fondant icing
 Fondant is sugar that is boiled to 114°C agitated or stirred as it is cooled. The clear
solution turns white and when it is smooth it needs to be sorted until cool and
needed.
 To use fondant (temper):
 Fondant when it is applied to any product it should

'shine' and be touch dry when cool. Meaning it does
not stick to the fingers when touched
 To temper fondant it needs to be heated to 39°C over a
bain-marie
 To thin fondant to the degree you need sugar water (1:1) 1 suger-1water; boiled)
 This is used so the fondant will flow and have a seamless finish with no folds.
 Fondant can be tempered to be very thin so minimal is used. All the time not
allowing temperature to rise over 42°C. If temperature rises too much above 32°C is
will lose its shine and look dull and unappealing.
 Non-parrels
7
 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.
 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.




 2.5 Display marzipan petit fours

 Introduction
 Attractively displayed petits fours are great product for catching the customers’
attention.
 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.
7
 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.

7
 Work Projects
Trainer.

completion of the project by the agreed date.
four glace.
 List of all equipment that will be needed to produce the petit four marzipan.
2.1 Produce marzipan and develop two flavours for:
 One baked marzipan product

 One non baked marzipan product.
2.2. Provide a sketch or design for the finished product.
2.3. Apply a glaze and decorate marzipan:
 Sugar fondant
 Ganache
 Sugar frosting
 Motifs
 Glace fruits.
2.4 Display completed 'petit four' to be assessed:
 Platters
 Plate
 Tile
 Height alternation
 Alternate profile.
7
 Summary

 Prepare and flavour marzipan
 The preparation of the marzipan can be purchase quality product
 To make marzipan is just adding another step. Purchase quality
ingredients and acquire a reputable recipe and produce marzipan
 It can be easier to just purchase quality product
 Flavour with quality flavours
 Variation need to compliment the medium of marzipan.
 Shape and prepare for glazing
 Marzipan can be shaped to any design
 To glaze the surface needs to be dry.
 Decorate and display marzipan petit fours
 Design and prepare all mediums for decoration before beginning
 Display to highlight elegance in the product
 Alternate shapes
 Alternate height elevation.

8

 3.1 Assemble required commodities and/or
preparations

 Petit four 'sec' and. Petit four 'dry' - This was probably the first petit four style.
 Shortbreads
 Small pieces baked in the oven.

 Variation of this style is limitless.
 Plain butter shortbread with minimal flavour; vanilla

 Roasted nuts like almonds, hazelnuts, walnuts,
peanuts can be added whole or chopped
 Spices can also be added to add to flavour.
 When chilled shortbread can be cut from the disc or from formed blocks to desired
shape and thickness.
 The dough can also be rolled out into sheets and multitude of shapes can be
acquired from special made cutters.
 Doughs can be flavoured with spices, nuts and glace and dried fruits.
 Before baking, doughs can be rolled in sugar or nuts.
 When baked products are cooled the product can be can be finished by dipping in
chocolate, apply icing to surface and allow drying.
 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
8
 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.
 3.2 Assemble gateaux, tortes and cakes

according to recipe instructions
 Fillings for petit fours
 Ganache
 Ganache can be used as a filling between shortbread

pieces or sheets of shortbread that are then cut to size,
its use is varied and can be utilised in many ways.
 Ganache can be flavoured with alcohol or no alcohol

flavourings, roasted chopped nuts can be added. It is
stable at room temperature and can be adapted to work
in warm, humid climates as well.
 Jam
 Jam is piped onto one piece then another piece is placed on top and 2 pieces bond.
 Butter cream
 Butter cream will sit at room temperature for several days. It colours
well and can be flavoured with anything of your choice.
 Marzipan
 Marzipan can be used as a filling. Normally blended with:
 Flavouring
 Colouring
 Softening agent such sugar water.
 Sugar water needs to be added in moderation and if left for too long fermentation can
occur.
 Dried fruits
 When added to binding agents they make flavoursome fil lings for many pastries.
8
 Roasted nuts and dried fruits bound in small amounts of jam work well in
shortbread
 Dried fruits mixed into marzipan also add interest.
 Ingredients with low water activity make the best fillings. Too much
moisture will soften the dry pastry and make them less palatable to
customer.
8
 3.3 Use appropriate equipment to assemble


 Petit four sec can be served plain or glazed.
 Glazing can take place:
 Before they go into the oven or

 After they are baked.
 Effect of Glazing
 Glazing will give sheen to the finished products:
 Egg wash applied before baking will give a pleasing eye appeal to the finished product
 Sugar applied before the baking process will give textural crunch to the baked product. If
baked at high enough temperature it will caramelise and give a clear finish
 Boiled sugar applied after the baking process (basel leckeli) will set to a dry touch and add
flavour to product
 Gum Acacia (Gum Arabica) applied while baked gingerbread
is still hot will give a pleasing sheen to the cooled product
 Ganache applied correctly give an appealing finish
 Fondant is versatile, can be coloured, flavoured and if
prepared correctly looks appealing and will stand at room
temperature for several days.
 For glazing to be applied to the petit fours before or after baking the product needs to
be dry and free from foreign objects.
 Crumbs for cutting will get stuck in the glaze and ruin the eye appeal of the finished
product.

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 3.4 Use correct techniques to assemble

 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.
 Keep them simple.

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 3.5 Display petit four sec

 Introduction
 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.
 Petit four 'sec' are best displayed:
 Long rows on plates or platters

 If served individually they should be placed on plates evenly spaced
 3- 4 pieces per person is normal.
 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.
 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.

8
 Work Projects
Trainer.

four sec.
 List of all equipment that will be needed to produce the petit four sec.
3.1 Two different recipes and shapes of petit four sec:
 One is to be sandwiched so filling will have to be nominated and prepared.
3.2. After baking petit four sec is to be glazed:
 Dipped in chocolate
 Dusted with icing sugar
 Keep it simple.
3.3. A plan of display outlay will need to be shown on:
 Draw display on A4 paper showing position and shape of petit four.

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 Summary
 Prepare and bake selection of petit four sec

 Petit four sec tend to be pastry or shortbread based.
 Can have dried fruits or nut inside.
 Outside of petit four tends not to have a glaze. Chocolate may be piped over part of
petit for but not totally covered.
 Butter shortbread with a spot of jam sandwiched between two pieces
 Viennese shortbread with a small piece of glace cherry on top
 Keep it simple.
 Prepare and flavour fillings to required consistency
 Petit four sec tend not to have much filling.
 Jam
 Ganache
 Butter cream.
 Small spots to get binding effect.
 Petit four should not have moisture from bonding agent.
 Prepare petit four sec for glazing

 Can be glazed before going into oven
 Sugar applied to surface will glaze when heat is applied or will give
'crusty' texture to baked product
 If glaze is going to be added the product surface needs to be clean,
smooth and dry.
 Decorate petit four sec to enhance customer eye
appeal
 Decoration can be applied before or after baking.
 Glace fruit applied to shortbread before baking will add splash of colour to
end product.
 Display petit four sec
 Normal display characteristics need to be given
 Highlight attributes of product
 Show craftsmanship in display
 Alternate shapes to improve eye appeal
 Alternate heights to break up profile.
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

 4.1 Decorate cakes for gateaux, tortes and
cakes using coating, icing and decorations to
according to standard recipes and/or
enterprise standards and/or customer
requests
 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.
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 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.
 4.2 Present/display gateaux, tortes and

cakes to enterprise standards using
appropriate service equipment

 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.
 4.3 Prepare coating for fruits
 Caramel is sugar that is cooked until it reaches a temperature of 156°C when it

begins to colour. As the temperature increases so does the colour.
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 Caramel that has reached a temperature of 175°C is burnt, it

will have the very dark, almost black colour and from this
point on it loses sweetness and becomes bitter.
 To make the caramel
 Dissolve a portion of sugar in some water; 4 parts sugar to 1 part

water
 Slowly heat until boiling, stirring to dissolve sugar before solution boils
 When solution reaches boiling point add 10% liquid glucose of sugar weight
 Stir gently to dissolve glucose
 Skim any scum that rises to the top
 Wash sides of pot down with pastry brush and cold water
 Allow solution to cook until temperature reaches 160ºC
 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.

 4.4 Coat caramelised petit fours
 Dip the product into the hot caramel.
 To do this takes some expertise.
 Take a dipping fork into oil and then pick up the product and let it drop into the toffee.
 Use the oil covered parts of the fork to roll the product in the hot caramel and then
remove the product from the hot caramel and the caramel covered product should
slide off the fork onto the prepared surface that has been smeared with oil to prevent
sticking.
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 Allow caramel to cool before removing to paper cup for

storage.
 Some product can be dipped by holding bottom of product

and dipping 2/3 of the product into hot caramel. Care needs
to be taken here as the danger of burning fingers is high.
 Hold product above caramel and allow excess to flow back into pot. Sit product on
oiled surface to cool.
 Recommendation:
 When working with hot caramel at is advisable to have a bowl of cold water next to
you.
 If the hot caramel touches the human skin it will cause very bad damage.
 Do not try to wipe the hot caramel off as it will just cause more damage.
 Place the affected area into the cold water. This will cool and set the caramel. It can
then be peeled off with minimal damage to skin surface.
 The damage is already done and blisters will ensure.
 This technique is about minimising further damage to other parts of the body.
 Trying to wipe the hot toffee off with the other hand only burns the other hand
 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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 4.5 Display caramelised petit fours
 Attractively displayed petits fours are great product for catching the customers’
attention.
 They look most attractive when arranged neatly and with thought given to the
repetition or alternation of shapes, colours and decorations.
 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.
 Caramelised petit fours need to be served fresh and in paper containers. This makes
it easy for the customer to handle them.

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 Work Projects
Trainer.

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:
 Plan is to include completed recipe with all ingredients and methods of production
 List of all equipment that will be needed to produce the caramelised petit fours.
4.2 One fruit and one nut product:
 Nut product should include flavoured marzipan.
4.3 Discuss how the product needs to be prepared for the caramel to bond:
 Discuss preparation of surface that product needs to be placed to cool.
4.4 Draw a diagram of how the caramelised petit four will be displayed.
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 Summary
 Select fruits/nuts
 Fruits should have skin intact and have stem attached for easier handling
 Fruit needs to be dry
 Nuts need to be complete, with broken, chipped not to be included.
 Prepare products
 Product needs to be clean and smooth. No foreign matter attached
 Marzipan flavour fillings between nuts or inserted into dates need to be prepared.
 Prepare coating for fruits
 Caramelised sugar needs to be heated to sufficiently high temperatures that it
sets with a 'crack'
 A light amber colour needs to be present; hence the name 'caramel'.
 Coat caramelised petit fours
 Care needs to be taken when handling the 'hot caramel'
 Product needs to have a dry surface for the caramel to bond
 Surface that product is placed to cool needs to have non stick ability - oiled.
 Display caramelised petit fours
 Normal display characteristics need to be given
 Highlight attributes of product
 Show craftsmanship in display
 Alternate shapes to improve eye appeal
 Alternate heights to break up profile.
9


 5.1 Store at correct temperature and
conditions of storage

 All prepared petit fours will suffer from too much moisture in the environment.
 A cool dry closed environment is best for storage of all petit fours except those that
contain perishable ingredients like
fresh cream.
 Caramelised petit four will have a short

life span as the caramel is hydroscopic
and attracts moisture from the air. This
moisture causes the sugar to soften
and dissolve.
 Product like fruit, grapes and

strawberries will ooze moisture from
their internal structure causing the caramel to dislodge from the surface of the fruit.
 This is caused by the fact that the moisture just under the surface of the skin boils,
breaking the cellular structure of the fruit and the moisture held inside seeps
through the damaged skin.
 90% of petit fours need cool dry environment for storage.

 5.2 Maintain maximum eating quality,
appearance and freshness

 It is a mistake to produce more than can be used in defined periods. It may be more
economically viable to produce large numbers of a certain product.
 To maintain freshness petit fours need to be finished as needed.
 Part processing can be achieved like making shortbread and freezing.
 Then bake as needed. But this does take space and time in freezer.
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6 Prepare and display petit fours
 The best way to have fresh petit fours is to produce them regularly and as needed.
 Protect finished petit four from adverse conditions to maintain structural integrity by
enclosing in food safe containers.

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 Work Projects
Trainer.

5.1 The student will need to complete a report on how they plan to store the petit four
produced:

 Summary




 Petit fours will need to be kept in secure environment to keep freshness and eating 
quality enhanced for customer satisfaction. 

 Secure environment will depend on the type of petit four.

 High risk ingredients will need to be in controlled environment.

 Unbaked product will need to be frozen until ready for baking. 

To protect from adverse conditions
 To maintain integrity
 To maintain freshness and customer appeal.
 Report should cover all types of petit fours, petit four sec, glace, marzipan, or caramelised.
5.2 What are the environmental conditions that they need to be stored in to maintain integrity?
5.3. How do they need to be stored to maintain integrity to maintain eating quality and
freshness?
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8 [TYPE THE DOCUMENT TITLE]
 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 Publishi
9
 Trainee evaluation sheet

 The following statements are about the competency you have just completed.
 Please tick the appropriate    

A D D D
box
 There was too much in this    

competency to cover without rushing.
 Most of the competency seemed    

relevant to me.
 The competency was at the right    

level for me.
 I got enough help from my trainer.    
 The amount of activities was    

sufficient.
 The competency allowed me to use    

my own initiative.
 My training was well-organised.    
 My trainer had time to answer my    

questions.
 I understood how I was going to be    

assessed.
 I was given enough time to practice.    
 My trainer feedback was useful.    
 Enough equipment was available and    

it worked well.
1
0
 The activities were too hard for me.    

1
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
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 As an indicator to your Trainer/Assessor of your readiness for assessment in this unit
please complete the following and hand to your Trainer/Assessor.
 Prepare & Display Petit Fours  

Y N
  Prepare a variety of sponges and cakes for gateaux, tortes  

and cakes to desired product characteristics
  Produce a variety of sponges and cakes for gateaux, tortes

and cakes according to standard recipes and enterprise  
standards
  Use appropriate equipment to prepare and bake sponges  

and cakes for gateaux, tortes and cakes
  Use correct techniques to produce sponges and cakes for  

  Bake sponges and cakes for gateaux, tortes and cakes to  

enterprise requirements and standards
  Prepare a variety of fillings, coating/icing and decorations  

for gateaux, tortes and cakes
  
 Prepare marzipan for glazing
  Decorate marzipan petit fours to enhance customer eye  

appeal
  
 Display marzipan petit fours
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 Prepare & Display Petit Fours  

Y N

instructions
  Use appropriate equipment to assemble cakes for gateaux,  

tortes and cakes
  Use correct techniques to assemble cakes for gateaux,  

tortes and cakes
  Display petit four sec  
  Decorate cakes for gateaux, tortes and cakes using
coating, icing and decorations to according to standard  
requests
  Present/display gateaux, tortes and cakes to enterprise  

standards using appropriate service equipment
  
 Prepare coating for fruits
  
 Coat caramelised petit fours
  
 Display caramelised petit fours
  
 Store at correct temperature and conditions of storage
  Maintain maximum eating quality, appearance and  

freshness


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  __________________   ______ /
S ___________ D ______ / ______
 Note:
 For all boxes where a No* is ticked, please provide details of the extra steps or
work you need to do to become ready for assessment.
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 MODULE V
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 PRESENT DESSERT
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 Introduction
 This unit deals with the skills and knowledge required to Present Desserts in a
range of settings within the hotel and travel industries workplace context.
 Course Code:
 FPT 121
 HRM 4
 GRADE 11
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 Nominal Hours:
 50 hours
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 Learning Outcomes 1: Plan dessert display
 1.1 Plan dessert display appropriate to location, facilities and equipment
 1.2 Plan appropriate amount and variety for event and or service period
 1.3 Plan appropriate sauces and garnishes

 Learning Outcomes 2: Present plated dessert
 2.1 Portion deserts
 2.2 Plate and present and/or decorate desserts
 2.3 Control service temperature of desserts
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 Learning Outcomes 3: Present dessert display
 3.1 Portion, decorate, arrange dessert display
 3.2 Prepare dessert service equipment
 3.3 Control volume for quality during event and/or service period

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 Glossary
 Amaretto  A liqueur from Italy, the primary flavour
comes from sweet and bitter almond.
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 Angelica  Young leaf stalks of a plant which are candied
and used for decoration.
 Anglaise Sauce  Known as custard sauce, vanilla sauce or

crème Anglaise.
 Arrowroot  A kind of thickener, and it thickens at a lower

temperature than either cornstarch or flour
 Aspic  Savoury jelly.
 Batter  Soft completed cake mixture.
 Baume  Degrees on the scale of a saccharometer (sugar

hydrometer).
 Bavarois  Whipped cream and melted gelatine folded to

a custard sauce (also known as Bavarian
Cream).
 Beignets  Fritters.
 Blackjack  Dark caramelized sugar syrup used for

colouring rich fruit cake mixing.
 Bombe Mixture  Made from egg yolks, sugar, and cream

(similar to a parfait)
 Bombes  A frozen dessert with a combination of either

Ice Cream, Sorbet, Sherbet and Bombe
Mixture.
 Boulangerie  Bakery department.
 Butterfmilk  Is made from sweet (or sour) milk after it has

been churned to remove the Fat.
 Calvados  Apple brandy from France.
 Candied  Preserved by immersion in super-saturated

sugar solution.
 Caramel  Sugar solution boiled above 150 ºC until turns

golden brown.
 Caramel Fruits  Fruits dipped in Caramel.
 Caramelize  Sugar heated above its melting point.

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 Cassata  An Ice cream and Parfait specialty.
 Charlotte  Moulded desserts typically made in a dome

and pail-shaped moulds.
 Chocolate  Polished granules of Chocolate used as a

Vermicelli decorations.
 Compote  Stewed or boiled fruit.
 Coulis  Cooked or raw fruit purees that are sweetened,

then used or served as sauces.
 Coupe  An individual serving bowl.
 Cointreau  A colourless French liqueur flavoured with

peel of curacao oranges.
 Crême de Cacao  A chocolate-flavoured liqueur.
 Crême de Cassis  Liqueur made from Black currants.
 Crêpes  Thin pancakes
 Crème Fraîche  A cultured cream made by adding an acid-

producing bacteria to pasteurized heavy cream.
 Croquant  Melted sugar with nuts or rice
 Crystallization  Formation of crystals deliberately in various

sugar boiling operations.
 Dariole  Special shape of mould.
 Essences  Compounds used for flavouring sweets and

confectionery.
 Essential Oils  Aromatic oils of fruit s, nuts, flowers extracted

and used as flavouring.
 Flambee  To set a liqueur or brandy alight during the

cooking process.
 Framboise  A liqueur distilled from raspberry juice
 Frangelico  Liqueur derived primarily from hazelnuts but

flavoured with berries and flowers as well.
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 Frappé  Chilled
 Friandise  Petit Fours.
 Galette  Round and flaky pastry dough
 Glacé  Ice or Ice Cream.
 Glaze  To impart a gloss by coating with an agent

such as apricot purée/
 Glaze  Caramelizing sugar by the use of the oven,

salamander or blow-torch.
 Gianduja  Creamy chocolate confection flavoured with

toasted nut paste.
 Grand Marnier  Liqueur made with oranges and aged cognac.
 Gratinate  A dish coloured brown in an oven, salamander

or blow-torch.
 Beurre Noisette  Brown butter or hazelnut butter
 Kirsch  Liqueur made from cherries, also known as

kirschwasser.
 Liqueurs  Spirits with an alcohol content of at least 30%

vol. sweetened with sugar and flavoured with
essences, essential oils or fruit juices.
 Madiera  A fortified sweet wine.
 Maraschino  Liqueur made from cherries and used for

flavouring.
 Marsala  An Italian dessert wine.
 Mascarpone Cheese  Made from fresh cream derived from cow’s

milk
 Macerate  To steep in a liquid to soften , generally

applied to fruit.
 Mise en place  Basic operations prior to the service.
 Mousse  A dish which is light in consistency, served

either hot or cold.
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 Mousseline Sauce  Sabayon mix fold into a whipped heavy cream.
 Nibs  Small fragments, such as almond or sugar nibs.
 Nougat  Mixture of melted sugar and almonds/hazelnut

ground to a paste and mix with chocolate.
 Mixture of melted sugar and almonds known

as praline – croquant.
 A confection made from sugar, honey, and egg

whites, with added Glacé fruits and nuts.
 Parfait  Frozen cream mixture made from syrup, egg

yolks, and cream, and frozen in moulds.
 Praline  Croquant which has been coarsely chopped or

milled into a smooth paste.
 Pudding  A soft mixture bake or steam in a basin or dish.
 Purée  Food passed through a sieve to make a thick

pulp.
 Romanoff Sauce  A mixture of whipped heavy cream and sour

cream.
 Sabayon  Sauce made from the yolks of eggs or either

water or wine and sugar, beaten over a double
boiler.
 Saccharometer  Special hydrometer for determining the density

of sugar solutions.
 Saffron  Dried stigmas of the saffron crocus.
 Salamander  A type of grill heated from above.
 Tapioca Pearl  Is derived from the root of the South American

cassava plant, it is available in several forms.
Tapioca must be soaked in water before
cooking.
 Zuppa Inglese  Trifle with fresh fruit, served in a glass bowl

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 Introduction
 The dessert in the menu
 All good food affords pleasure; desserts are devised for pleasure alone.
 At the end of the meal, when appetites are largely satisfied, the dessert restores the
palate and hints at sensuous luxury. It provides a vital structure and balance to a
restaurant’s menu.
 Presentation of dessert is very important, first impression

always an advantage from a Chef points of view, it
compliments the flavour of the food.
 In this book the main concept of presenting desserts is to be

presented on a dining plate.
 Mrs.Beeton (the 19th century culinary encyclopaedist) said

once:
 "If there is any poetry at all in meals or in the process of feeding, there is
poetry in desserts."
 Although people have eaten various kinds of sweet dishes since earliest times, the
notion of a separate sweet course, at the end of a meal, is a relatively modern idea.
 As late as the 14th century, as one recorded Parisian menu

reveals, a French banquet might feature 'frumenty' (a kind
of sweet grain porridge) as well as fruit jellies and fritters,
set alongside haunches of venison and platters of lampreys
and sturgeon, the guests helped themselves to whatever
they fancied (These days we call it buffet).
 A table crowded with many different dishes, as it would bear, made an impressive
display.
 At the same time, because sweetening was costly, a host who served sweet dishes
at every opportunity left his guests in no doubt that he was a man of means.
 Even when low priced sugar became widely available, the separation of dessert
into the final course of a meal took time.
 Cooks were reluctant to abandon the grandiose table settings they had grown up
with, and it was not until the middle of the 19th century that the idea of presenting
foods in the order in which they should be eaten, so that each course in turn was
replaced with a subsequent course, won full acceptance.
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 Diners welcomed a new system; since they were at last able to eat all their food
while it was still at the correct temperature.
 Cooks benefited because their creations would be enjoyed

at their best.
 At the same time, cooks had the pleasant challenge of

developing a new and demanding art form: THE MENU.
 Because of its culminating position in the menu, the dessert must complement, and
even complete with, all that has gone before it.
 In order to tempt the appetites of guests at the conclusion of a long meal;
 ‘the dessert presentation should be exciting and attractive.’
 Indeed the art of dessert cookery is very much the art of temptation.
 In the past dessert presentation owed as much to architecture as to cookery; the

Victorians favoured enormous, multi tiered centerpieces, vast and fantastically
assemblies decorated with spun sugar and gold leaf.
 Few diners today would be impressed by such creations.
 In fact, their very size often made them a poor way of

appreciating them as food.
 Nevertheless although the trend is towards relative

simplicity, modern cooks still enjoy making displays
that demonstrate the beauty of their materials, and
since the materials for desserts are so varied and often so eye catching, decorative
presentation remains as attainable as ever

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 What is required on the dessert display?
 It is nice to expect certain desserts to be

available for display but the dessert display is
restricted by the facilities that are available.
 Plan a dessert display appropriate to the

location:
 Is it to be in a fully equipped commercial kitchen in a five star location?

 Is it to be at a tranquil picnic spot by the river 25 kilometres from the place of
production?
 If there is no electricity then the possibility of having ice cream is now greatly
diminished and chilled cream cakes and desserts will not be on the menu.
 Facilities
 Electricity
 Working space
 Ability of the staff in the kitchen
 Ability of the staff front of house
 Quality of the equipment that is given to work with
 Preparation of the product can be conducted elsewhere.
 All these possibilities need to be considered when planning the dessert display.
 This is of no concern to the public. This is the concern of the catering business
owner, the head chef and pastry chef and requirements for the customer.
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 With possibilities being considered then

comes the opportunity to produce whatever
the customer desires.
 Desirable equipment for display
 Serving platters
 Sauce jugs
 Plates
 Cutlery
 Napkins
 Tongs
 Lifters
 Refrigerated cooling
 Hot display bain-marie.
 What is needed for production, storage and service requirements?
 After the product has been produced and stored, the equipment needed to display
and serve desserts need to be taken into consideration, as well as where it is going
to be served.
 Choice of Location
 Most establishments will be operating out of hotel and restaurant kitchens that have
all the equipment that is required.
 Prudent management practices require a complete list of all equipment that may be
required to be taken 'off-site' for when customer desires a function 'by the river' or 'in
the park'.
 Complexity of dessert
 Some desserts are more complex than others to serve.
 Hot soufflé needs special consideration and teamwork so it is not desirable to place
on menu for dessert display.
 Cold soufflé would be a better choice for a dessert display. It will stand at room
temperature for short periods if required.

 1.2 Prepare a
variety of sponges and cakes
for gateaux, tortes
and cakes to desired product
characteristics
 Appropriate amount
 How much to produce has always been an issue
in most restaurants.
 Keeping records of how much was produced against how many served were sold is
now much easier with computerisation.
 In the past record that were kept were usually on scraps of paper or notes in
journals.
 Computers can now keep records down to the minutes details.
 Al a carte is just as hard to plan for as is buffet.
 Buffet has a greater control over production planning but is no guarantee that the
product will actually be consumed.
 A dessert buffet for 100 people might have a choice of 8 or 15 desserts.
 Allowing for smaller portion sizes the kitchen might produce enough to allow for each
person to have 1 serve each.
 Some customers would have more than one dessert each while others will have no
dessert.
 So????? How much to produce??
 8 desserts with 15 portions of each desserts gives a total of 120 serves of desserts
produced.
 Averaging like this is the only way to ensure enough production is available.
 Of the 8 desserts produced there can be back-up in coolroom if number produced is

insufficient.
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 Some desserts will be more popular than others so more

of these desserts might be produced to allow for
customer choice.
 Planning production is difficult and hard to predict.
 Averaging is the only way to try and meet the

requirements of the customer.
 With each dessert will be the requirement to produce a

sauce and a garnish.
 It is bad planning to have the same chocolate garnish on

all desserts
 All this needs to be considered when planning the menu and production
 Service Period
 Is the function in the evening or in middle of the day, Some desserts are more
popular if served during day while other desserts served in evening might be a better
choice.
 Day service lighter cooler desserts
 Evening service warmer desserts can be more appropriate
 1.3 Produce a variety of sponges and cakes

for gateaux, tortes and cakes according to

 Garnishes
 Chocolate motifs
 Chocolate curls
 Glace fruits
 Roasted nut slivers
 Tuilles
 Glass biscuits
 Brandy snap
 Florentine
 Almond bread
 Biscotti
 Praline.
 Many a garnish can be produced for the elaborate decoration of dessert creations.
 Rule No:1 If there are 100 desserts then 150 garnish pieces need to be produced.
 Why?
 Fine delicate work sometimes breaks

 Workers handle too roughly causing breakages
 Dropped work.
 Fine chocolate filigree and motifs need to be stored in
dry cool conditions. It needs to be protected from damage.
 Chocolate curls need to be contained in shallow containers that can be lidded:
 Tuilles, glass biscuits and Florentines are high in sugar and if left out they will
soften as the sugar attracts moisture from the air
 Almond bread, biscotti will soften if exposed to the air
for extended period
 Roasted nut slivers keep fresh taste longer if kept in
sealed container. These should be roasted every two
days to keep freshness. Roast in small batches.

 Hot sauces
 Butterscotch
 Anglaise sauce
 Starch thickened custards
 Chocolate.
 Heat only what is required for the service period.
 Anglaise and starch thickened sauces cannot be reheated after service period.
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 Cold sauces
 Anglaise
 Burnt Orange
 Chocolate sauce
 Berry coulis

 Work Projects
Trainer.

completion of the project by the agreed date with your Trainer.
 Student needs to plan a dessert buffet for 100 people.
 A report needs to be submitted to your Trainer and this report needs to include the
following information. This report will relate to this entire unit and will compliment any
practical assessment.
 The dessert buffet will have a variety of desserts available from which to choose.
 Some will be hot desserts, some that need to be served chilled and some served at
room temperature.
 The buffet will be served in fully equipped building with inside and outside dining.
 The report will cover 8 different desserts. The student needs to supply the following:
 Recipe for each dessert

 Yield expected from each recipe
 Portion size
 Cost of portion size.
 Include garnish cost for each dessert.
Plan dessert display
1.3 Plan dessert display:
 What desserts will be required

 Some hot, some cold, some served at room temperature.
1.2. Plan appropriate amounts:
 How many of each will be produced

 Decide which will be more popular and allow for more of these to be produced
 Allow for smaller portion size
 Allow for possibility of more than one portion per person.
1.3. Plan sauces and garnish for each.

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 Decide sauce to be served with each dessert

 Decide on garnish to be used.

 Summary
 Plan dessert display considering location and facilities

 Decide on menu when all possibility have been considered taking in the
wishes of the customer
 Allow for emergencies like no electricity
 Will function be inside or outside. Inside enterprise complex or away at an
alternative venue
 Consider variety and complexity of service.
 Plan for service periods, amount and variety required

 Is the function to be held during day or evening
 What is the number of customers and how will that impact on service
requirements
 Plan appropriate sauces and garnishes
 Sauces need to compliment the dish being served
 Garnishes need to be varied, interesting and edible.

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 2.1 Select required

commodities according to
recipe and production
requirements

 Introduction
 Portion sizes is to be considered when overall

return to the enterprise:
 What is the value of the ingredients used?

 How long does it take to produce the product?
Staff costs.
 What is to be the portion size served to the
customer?
 What are the expectations of the customer relative to the cost of the portion
size?
 Example:
 This is the story of two restaurants. Restaurant A and Restaurant B
 They both make the same size Apple pie

 They charge the same price per serve of apple pie
 Restaurant A cuts the pie into 10 portions
 Restaurant B cuts the pie into 12 portions
 Which restaurant is going to make the most profit
from their Apple pie?
 Why are the customers from Restaurant B happy to pay
more for their slice of the pie than Restaurant A customers?
 Does it taste better?

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 Do they prefer the smaller portion size?

 All things being equal then portion size and prices would
always be the same.
 Buffet Service
 Buffet service allows for smaller sizes to be served giving

greater array of choice for the customer.
 These smaller serves can actually increase turnover and be more profitable
 Where 2 portions normal size becomes 4 serves on buffet.
 Buffet size price per unit is 70% of the normal size price then profit is
increased.
 2.2 Prepare a variety of fillings,

coating/icing and decorations for
 Presenting Desserts for service
 Dessert presentation is all about making the dessert look as attractive as

possible to the customer.
 It does not involve the creation of ‘monuments’ on

each plate, but rather an attempt to create and present
food to the best of its potential.
 In an ever-changing world, food tastes have also

changed. Pretentious presentation has been
overtaken by a simpler and cleaner style.
 Dessert presentation, while an important part of an establishment, is only

part of the dining experience.
 Other factors will also influence a customer’s perception, including decor,

comfort, friendliness and the efficiency of staff.
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 Basic presentation principles
 Colour
 A chef who uses colour imaginatively can produce

very effective results. However, this must never
be at the expense of flavour, texture or balance.
 For example, a piece of baked cheesecake may

look more effective when plated next to poached
quince instead of a strawberry. Unless this is
deliberate there would be very little contrast in
colour or texture.
 Plate selection
 Plates come in many shapes, sizes, patterns and colours.
 Their primary role is to serve as a receptacle for food,

which needs to be transported from the place of
preparation (kitchen) to the customer (dining area).
 In this context, it could be argued that any container

could be used when serving food, but this is not so.
 The reason: Presentation.
 Positioning of food
 Food is placed on the plate in specific positions. Which

way is to face the customer?
 Freshness in foods
 This is nearly always appreciated by customers, particularly if the ingredients

have been sensitively handled.
 Garnishes
 Food garnishes are decorations added to

an item for colour contrast and to provide
visual appeal and flavour.
 Garnishes can be cooked or raw. Not only

should garnishes be edible, but
appropriate to a particular dish.
 For example, adding a candied lemon or

orange zest with chocolate mousse
instead of strawberry is appropriate as their flavours are compatible with that
of the mousse and are a point of difference.
 Traditional garnishes
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 Some dishes have become famous for their garnishes, and although created
many years ago, they are still in use today.
 Example:
 Peach Melba: poached peach dessert with vanilla

ice cream and raspberry sauce.
 Innovation
 Innovation in commercial cookery involves the development of new ideas or

the further refinement of existing ones to suit changing tastes and trends.
 This has been attributed to a number of factors

which include:
 Multi-culturalism
 New product availability
 Increased customer awareness and
expectations;
 The state of the economy (how much people
have to spend);
 Tastes and trends in cuisine.
 As mass tourism takes effect around the world evolution in cuisines of

all countries will happen.
 Portion control
 Portion control means ensuring that

the right quantity of food is prepared
and served every time a customer
orders a menu item.
 Dishes can be served in different

profile
 Single dessert: larger portion

 Buffet dessert: smaller portion.
 Enterprises can present greater variety while maintaining cost control and
quality.
 In other words, customers will consistently satisfied every time they visit.
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 Introduction
 The temperature at which desserts are served all affect the eating sensation
and overall customer satisfaction.
 Most people do not eat HOT desserts.
 Define hot: it is not boiling.
 Most people will eat food at temperature of

approximately 45°C.
 This is well within the 'Danger zone'.
 This is not normally a problem. It is the amount

of time that the food has been in this
temperature zone.
 Hot food must be held at an internal

temperature above 60°C to be considered safe.
 Food held at this temperature will deteriorate in quality very quickly.
 Food Quality versus Food Safety
 Food that is held at temperatures above 60°C will dehydrate quickly thus
making the food dry and less palatable.
 When serving buffet it will be that food is withdrawn from display due to the
fact that is not looking very good. This is well within the two (2) Four (4) hour
rule.
 Two - four hour rule
 To be observed when preparing and serving food generally.
 “Any ready-to-eat, potentially hazardous food, if it has been at temperatures

between 5C and 60C:
 For a total of less than 2 hours, must be refrigerated or used immediately

 For a total of more than 2 hours but less than 4 hours must be used
immediately
 For a total of 4 hours or longer, must be thrown out.”
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 Potentially hazardous foods found in

desserts
 High protein foods milk, cream, eggs

 How many of these ingredients are
going to be kept 'in the danger
zone'?
 Sauces: Anglaise; any starch

thickened custard.
 Cold Desserts
 Cream based desserts that are held in suspension with gelatine need to be
chilled below 4°C to be stable.
 As these desserts rise in temperature above this temperature the visual

aspect of the dessert diminishes. The dessert will spread because the cream
warms and the gelatin looses stability causing the dessert to spread.
 Ultimately the dessert will collapse and spread over the plate. All before the
'four hour' time has elapsed.
 The four hour period is defined because it is the 'lag' period that bacteria will
go through before they start to multiply after being exposed to a new
environment.
 Frozen Desserts
 Frozen is defined as 'hard'.
 Technically no desserts are sold hard.
 Ice cream has come from the freezer where

it is held until required for service. Because
there is air incorporated into the mixture
when it is churned Ice cream will contain a percentage (%) of air.
 Parfaits are aerated and will quickly come to room temperature.
 Aerated desserts will soften quickly because of the air that is in the mixture.
 These desserts will be stored for long periods at a temperature of 18°C but
when required for service they will be moved to a freezer that holds them at a
temperature of approximately minus 5°- minus 10°C.
 This allows product to soften enough for the customer to enjoy the 'cold'
sensation of the 'frozen' dessert.
 Frozen desserts ready for consumption will need to be held in a freezer of

approximately minus 5°-minus 10°C for short periods of time. 1 or 2 days.
12
 Room Temperature Dessert
 Desserts served at room temperature will be the

easiest to maintain temperature suitability.
 These desserts need to be protected from outside

contamination and are stable at room temperature
for the day period.
 This is due to the nature of the ingredients :
 Low protein
 High sugar
 Low moisture.

12
 Sauces
 Sauces for desserts can be included in all the

above categories.
 Hot sauces need to be kept hot; excess should be

discarded at the end of service.
 Cold sauces need to be kept chilled.
 Excess sauce can be kept for the next service

period depending on style of sauce.
 Dairy based (egg cream milk) or starch thickened

sauces would only have a life of 2 days if kept
chilled so can be excess can be reserved for the next service period if
temperature has been maintained below 4°C.
 Never mix old and new sauces.
 High sugar sauces will have a life much longer time period. Clean excess
sauce from outside of containers.

13
 Work Projects
Trainer.

 A report needs to be submitted to your Trainer and this report needs to

include the following information. This report will relate to this entire unit and
will compliment any practical assessment.
 The dessert buffet will have a variety of desserts available from which to
choose.
 Some will be hot desserts, some that need to be served chilled and some
served at room temperature.
 The buffet will be served in fully equipped building with inside and outside
dining.
 The report will cover 8 different desserts. The student needs to supply the
following:

 Portion size
 Cost of portion size
Present Plated Dessert:
2.1 Define the portion size of each dessert:
 A standard recipe is involved with yield shown. A buffet serve of same

dessert will be proportionally smaller
 Show both.
2.2. Draw a plan for each of the desserts and how they will be presented:
 Each dessert plated with both sauce and garnish.
2.3. Each dessert needs to be allocated to a temperature control program:

13
 Hot Desserts: how are they going to be kept hot and held for service period
 How quality is going to be addressed during that service period

 Cold Desserts: how these will be held during service period
 Room Temperature desserts: how is integrity going to be controlled.

13
 Summary
 Portion desserts
 All portions served during service period need to be consistent in size,
flavour and presentation.
 Plate and present and or decorate desserts
 Have a plan of how dishes are to be presented
 All need to be presented the same
 Sauce and garnish need to be consistent on each plate.
 Control service temperature of desserts

 Hot desserts need to be hot and the time that temperature is below 60°C
needs to be monitored
 As food falls below 60°C it needs to be disposed of after 1 hour
 Reheated desserts cannot be chilled and served a second time
 All foods that have been placed out on display for buffet cannot be saved
and presented for 2nd time
 Frozen desserts are held in freezer just below freezing temperature. Minus
5°-minus 10°C.



13

 3.1 Assemble required commodities and/or
preparations

 Introduction
 Using the template below, draw a plan of the dessert layout on the plate:
 
 Slice of Apple Pie
 Garnish
 Sauce
 Rules
 Yes there are rules to plating food:
 Place food on plate as you wish customer to see it:
 Top of the plate is the farthest away from the customer

 Bottom of the plate is closest to the customer
13
 Place the food on the plate to maximise

visual impact to the customer.
 Show on the plate the following
 main portion of dessert

 sauce
 garnish
 When designing layout shape, colour, garnish and glaze all have visual impact on the
customers mind.
 3.2 Assemble gateaux, tortes and cakes

according to recipe instructions
 Introduction
 Equipment required to serve the dessert will depend on how it is to be served:
 A la carte
 Buffet
 Counter service.
 A la carte service
 A la carte will only require the customer to be supplied with the tools to consume the
dessert:
 Knives
 Spoons
 Forks
 Plates.
 Other equipment that might be needed to
placed on the table for customers to use:
 Sauce boats
 Condiment containers.
 Buffet service
 Buffet service will require equipment for the customer to lift the product onto their
plate:
 Tongs
13
 Cake lifters
 Service spoons.
 Counter service
 Counter service the equipment is required by

the service staff behind the bar who are
responsible.
 Other equipment that may be needed:
 Sauce pots or boats

 Squeeze bottles.
 The style of service will be determined by the
enterprise:
 An enterprise can have all 3 styles of service

under their control:
 Main dining room
 Function rooms
 Coffee shop service.
 Larger equipment required might be:
 Chilled refrigeration units for display of cold desserts

 Bain maries or chafing dishes for hot desserts
 Mobile trolleys required for display purposes.
 Off-site service
 Will the service be held 'in premises' or 'off-site'?
 When service is to be held away from the main place of business then many other
considerations need to be looked at.
 Guest facilities
 Seating
 Toilets
 Washing facilities.
 Service facilities
 Tables for guests

 Seating
 Refrigeration for food
13
 Electricity availability
 Water for human consumption, (potable water)
 Garbage collection facilities
 Dishwashing facilities.


13
 3.3 Use appropriate equipment to assemble

 Introduction
 Peaks and troughs of service
 This only applies when a la carte service takes place or multiple functions are required
at special times of the year like New Year celebrations:
 How many portions are needed each service

 How much product will be left over if too much is produced.
 Action taken to minimise loss/wastage when displaying desserts for an event or
service:
 Place buffet items on smaller platters

 Use more decorations to make buffet table
look fuller
 Buffet tables are more compact
 Use different heights on same table.
 Optimising display conditions:
 How to make the display look full when stock is getting low towards the end of service
period
 Not to have platters 3/4 full

 Mix items on platters
 Use smaller patters.
 Protecting items from contamination:
 Keep food covered until last minutes

 Use fans blowing over foods to keep flies
away.
 Maintaining eye appeal and freshness:
 Mix colours to add interest

 Do not allow dryness to appear on surface where possible
 Different height products on same platter.
 Matching the amount of items displayed to number of customers and usage
rate:
13
 Use larger platters to start buffet and as numbers slow use smaller platters during
top ups.


13
 Work Projects
 It is a requirement of this Unit you complete Work Projects as advised by your Trainer.

 A report needs to be submitted to your Trainer and this report needs to include the
following information. This report will relate to this entire unit and will compliment any
practical assessment.
 The dessert buffet will have a variety of desserts available from which to choose.
 Some will be hot desserts, some that need to be served chilled and some served at
room temperature.
 The buffet will be served in fully equipped building with inside and outside dining.
 The report will cover 8 different desserts. The student needs to supply the following:

 Portion size
 Cost of portion size.
 Present dessert display:
 3.1 Draw plan for how desserts will be displayed:
 Draw plate stencil and then show how desserts will be positioned on plate
 Define how many portions will be obtained from recipe
 Shape of dessert to be defined, height as well as.
3.2. Make a list of all equipment that may be required to deliver service.
 List equipment required in kitchen and also front of house.
3.3. Define all temperature requirements for all desserts on menu.
 How long can theses desserts be held at these temperature?

 Why can they not be held for longer?
 Each sauce used needs to have a temperature control program attached.
14

14
 Summary
 Portion decorate and arrange desserts

 A dessert buffet display needs to add interest:
 Sizes should be smaller
 When displayed they will be on small plates on large platters
 Mix varieties on same platter
 Make space so customers can reach in with hands and select desserts
without contaminating other desserts on display.
 Prepare dessert service equipment
 Required number of:
 Service plates
 Forks and spoons
 Serviettes
 Tongs.
 Control volume for quality during event and or service period

 Start with smaller platters for display to create interest while main course
is being chosen
 People want to look to see what is coming
 As service progresses and volume starts to move on desserts use larger
platters and then back to smaller platters after peak
 Try to keep interest as it ends by removing any empty platters and plates
 Condense display.





14
2 Present desserts
 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
 Forster, Felicity; 2010; 300 Chocolate Desserts and Treats: Rich recipes for
hot and cold desserts, ice creams, tarts, pies, candies, bars, truffles and
drinks; Anness
 Friberg, Bo; 2004 (4th edition); The Professional Pastrychef; Van Nostrand
Reinhold
 Goodman, Clio & Sussman, Adeena; 2013; Puddin': Luscious and

Unforgettable Puddings, Parfaits, Pudding Cakes, Pies, and Pops; Spiegel &
Grau
 Hanneman, LJ; 1993 (2nd edition); Patisserie ; Butterworth Heinemann
 Joyce, Jennifer; 2005; Small Bites: DK Adult
 Kinnaird, Dr. Tim; 2013; Perfect Patisserie: Mastering Macarons, Madeleines

and More; Firefly Books
 Lebovitz, David; 2010; The Perfect Scoop: Ice Creams, Sorbets, Granitas,
and Sweet Accompaniments; Ten Speed Press
 Michel Roux; 1996; Desserts, A Life Long Passion; Conran Octopus Limited
 Migoya, Francisco & The Culinary Institute of America; 2008; Frozen

Desserts ;Wiley
 Migoya, Francisco J;2012; Elements of Dessert; Wiley
 Ojakangas, Beatrice; 2009; Petite Sweets: Bite-Size Desserts to Satisfy

Every Sweet Tooth; Sellers Publishing, Inc
 Shortland, Kemberlee; 2013 (Kindle Edition); Just Desserts; Tirgearr

Publishing
14
 Shotts, Andrew Garrison; 2007; Making Artisan Chocolates; Quarry Books

14
 Trainee evaluation sheet

 Present desserts
 The following statements are about the competency you have just completed.
 Please tick the    

A D D D
appropriate box
 There was too much in this

competency to cover without
   
rushing.
 Most of the competency seemed    

relevant to me.
 The competency was at the right    

level for me.
 I got enough help from my trainer.    
 The amount of activities was    

sufficient.
 The competency allowed me to    

use my own initiative.
 My training was well-organized.    
 My trainer had time to answer my    

questions.
 I understood how I was going to    

be assessed.
 I was given enough time to    

practice.
 My trainer feedback was useful.    

14
 Enough equipment was available    

and it worked well.
 The activities were too hard for    

me.

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 As an indicator to your Trainer/Assessor of your readiness for
assessment in this unit please complete the following and hand to your
Trainer/Assessor.
 Present desserts
  
Ye N
  Select required commodities according to recipe and production  
requirements
  Prepare a variety of sponges and cakes for gateaux, tortes and  

cakes to desired product characteristics
  Produce a variety of sponges and cakes for gateaux, tortes and  

cakes according to standard recipes and enterprise standards
  Select required commodities according to recipe and production  
requirements
  Prepare a variety of fillings, coating/icing and decorations for  

  
 Prepare marzipan for glazing

instructions
  Use appropriate equipment to assemble cakes for gateaux, tortes  

and cakes

  _____________________   ______ / ______ /
S ________ D ______
 Note:
14
 For all boxes where a No* is ticked, please provide details of the extra steps or work
you need to do to become ready for assessment.







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B R E A D & PA S T R Y P R O D U C T I O N

Prepare and Present Gateaux, Tortes and Cakes

Prepare and Present

Vegetarian alternative to gelatine.

Can be used without tempering.

Not as flavoursome but cheaper and very practical to

Need to be tempered before using as garnish.

Fat content will range from 25% to 75 %, depending on

The name can be applied to either.

Introduction to gateaux and tortes and cakes

It is also interpreted as individual decorated wedge of a layered cake.

Modern Gateaux and Tortes finishing includes products which are:

Decorations should be suited to the texture of the cake, so that

Nevertheless some traditional cakes may require individual slice decorations.

Gateaux can also be produce in slab and slice individually, or

The smaller sizes are commonly called French Pastries

1.1 Select required commodities according to recipe

Gateaux and Tortes are a compilation of the following:

Nuts, sliced or ground; Roasted

Chocolate motif or shapes moulded or cut to specific designs

Glazes applied to:

 Add flavour and

 Stimulate the product visually to the potential customer.

 It does not mean it is not up to standard

 It does not mean it is old.

It just means it is not as moist as it was when it was first produced.

1.2 Prepare a variety of sponges and cakes for

 Sugar batter method

 Flour batter method

 Two stage method

 Three stage method

 The delayed soda process

Cakes are made many ways.

It does not matter what type of cake, sponge or base

It does not matter what flavour cream or filling that is

It does not matter how it is decorated.

It is easier to sell a product if it can be linked to a festival season or event.

Seasonality and ethnic diversity also can be taken into account.

1.3 Produce a variety of sponges and cakes for

 Chocolate sponge cake

 Chocolate sponge, very dense in texture

 White cakes layers, 5

 Puff pastry base

 Hazelnut flavoured cream

 Almond frangipane cream

Gateau Mille Feullies:

 Sweet pastry base

 Hazel nut Sponge

1.4 Use appropriate equipment to prepare and bake

Equipment may include:

1.5 Use correct techniques to produce sponges and

Techniques should include:

 Piping skills are required so even balance is achieved in the decoration.

1.6 Bake sponges and cakes for gateaux, tortes and

 Appearance is about form and shape. It is

1.7 Select correct oven conditions for baking

Oven settings for sponges

Sponge sheets can be baked at 220ºC – 230ºC for approximately 7 minutes.

Oven conditions may relate to:

The student need to decide on a selection of products to produce.

 List needs to include consumable commodities as well

1.2. Write a list of the equipment that will be required:

 Better to have a few extra pieces rather than none at all.