Professional Documents
Culture Documents
Quarter 2
Module 11
PRETEST
Directions: Multiple Choice, choose the best answer. Encircle the correct letter
1. It literally means small oven
A. 1 B. 2 C. 3 D4
RECAP
Swiss Roll was discussed last meeting. Explain how Swiss roll was prepared. Write
your answers below.
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LESSON
Petit fours are elegant bite sized deserts. They are most often small layered cakes,
soaked in simple syrup and covered with a fondant or a glaze. Petit fours are a perfect
fit for tea parties and bridal showers. A tower of petit fours could be a unique
alternative to a wedding cake.
Types of Petit Four
This type of petit four is created with mini pastries. The most common types of mini
pastries are fruit tarts, éclairs or cream puffs.
• Individual petit fours are usually placed in fluted paper cases, allowing for
ease of pickup and neat serving trays.
• When placing petit fours on a platter, parallel rows of the same item allow for
ease of selection and replenishment.
• Footed and tiered trays offer visual excitement in a limited amount of space.
General guidelines are:
a. Ingredients
b. Tools needed
Off set spatula
Cake turn table
Steps:
5. Glaze the cake use stick at the end of a skewer or chopstick and dip or pour the glaze
Dip the cake into the poured fondant icing, or any icing like ganache, royal icing
completely coating the top and sides.
7. Let it dry
Once the petit fours are dry, arrange them on a platter or in paper baking cups for
immediate serving. Store unfilled petit fours in an airtight container at room
temperature for up to four days.
ACTIVITIES
ACTIVITY #1
DIRECTIONS: Write the step by step procedures in preparing and presenting Petit
Fours
1.
2.
3.
4.
5.
6.
7.
8.
ACTIVITY #2
Different types of petit fours were discussed on this module. Give the summary on
how to prepare and present Petit Four? Write your answers below.
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VALUING
Upon learning the steps by steps procedures in preparing and presenting petit four,
how can you apply in the real world once you start working after 5-6 years from
now. Answers below on the space provided.
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POSTTEST
Column A Column B
KEY TO CORRECTION
5. G 5. C
J 9. 4. D 4. C
H 8. 3. E 3. B
A 7. 2.B 2. A
C 6. 1. I / F 1. C
POSTTEST PRETEST
References
Pearson on Baking: A textbook of Baking and Pastry Fundamentals 2nd edition
Labensky’s Van Damme Copyright 2009 by Pearson Education Incorporated Upper
Saddle River, New Jersey 07458
https://search.yahoo.com/search?fr=mcafee&type=E210US91215G0&p=how+to+p
repare+petit+four+cake These Fancy Petit Fours Are Ridiculously Easy to Make
By Erin Gardner April 2020
https://images.search.yahoo.com/search/images;