Department of Education

PUERTO NATIONAL HIGH SCHOOL

Puerto, Cagayan de Oro City

General Instruction: Read carefully and do all the

activities and all the performance task given in this Learning
Activity Sheet (LAS). Prepare for a portfolio long folder.
LESSON 1 Preparing and Displaying Petit Four
A petit fours is a small bite-sized confectionery or savory appetizer. The name is
French, petit fours, meaning "small oven"
Types of Petit Fours
There are different types of petit fours. They are as follows:

1. Petit Fours Sec. Sec means “dry” . This type of

petit four includes a variety of small items like
dainty biscuits, baked meringues, macaroons, and
puff pastries like cream puffs and eclairs.

2. Petit Fours Glace. Glace means “iced” . This

includes small puff pastries or a variety of tiny
cakes which are covered in fondant glaze, caramel,
or butter icing. These are cut into small squares
measuring about 1 ½ to 2 inches approximately or
into rectangles, triangles, and rounds. They are
served as one-layer cake with frostings and decors
on top.
3. Petit Four Sales. Sales means “salted” or savory.
This includes bite-sized appetizers usually served in
cocktails, before a dinner, and in buffets. This
includes biscuits or toast breads with liver pates,
eggs, anchovies, bacons, ham and sausages.
Activity #1
Write your answer in the space provided before the number. T if the statement is true.
Write F if the statement is false.
__________1. Desert is considered to eat prior a main dish.
__________2. Petit fours is a flavorful bite-size cake.
__________3. The word dessert is a French word.
__________4. “Buchi” with yellow bean filling and rolled in sesame seeds is a popular
Chinese food.
__________5. Egg white beaten stiff with sugar added is called meringue.

PERFORMANCE TASK 1
Make a Scrapbook of TERMINOLOGIES, write at least 25 terms and at most 30 terms of
Bread and Pastry Production. (Make it handwritten and decorate it)

LESSON 2 Guidelines in Petit Fours Display

1. Arranged in small squares, small rectangles, long rectangles, triangles, round, and even
diamonds.
2. Arranged on a platter or tray should be in uniform shape and size.
3. Follow the shape of the container when arranging petit fours. If the tray is rectangular,
line up petit fours from end to end along the length and width of tray.
4. Line up petit fours on a long narrow plate.
5.Placed on individual paper cups or similar container before arranging them on trays or
platters, or platters, or they can be arranged as is.
6. You can form a mosaic, a star, a tower, a figure or geometric shape depending on the
occasion.
7.Using a cake pedestal for an elegant, eye-catching arrangement that can create a big
impression on the viewer.
8.Use 3-turned cake trays or pedestal to arrange variations of shapes, icing and decors and
flavors. Arrange one type of petit four for each tier.
9.Use sauces, frostings, ice cream, whole or cut fruits, whipped cream, and chocolate.
10.Provide contrast in color and shapes of container and product. Multi-colored petit fours
go well with a cream-colored ceramic or a brown-colored tray, and a silver platter or a
glass pedestal.

PERFORMANCE TASK #2
Make your own Petit Fours in your own availability of frosting and toppings.
Instruction: Buy a fudgee bar or anykind of mini cakes and cut it 1inch x 1 inch, cover it
with a chocolate ganache or a pre-made chocolate / icing/any sweet fruit sauce decorate it
and have a selfie of your finish product. Print the picture and submit it to your TLE teacher
write your complete name and section.
Optional: You can also research and have a nice icing of your choice.
Scorecard for Petit Fours
Rating will be as follows:
10-Excellent 8-Very good 6- Good 4-Fair 2-Poor
Qualities Rating
1. Appearance ( top surface is irregular, top crust is golden
brown)
2. Texture (at least one large gas hole formed in the interior of
puff
3. Tender (outer crust is tender)
4. Flavor (outer crust is bland with flavor of butter, used sauce
is smooth and creamy , not too sweet)
Lesson 3 Desserts and Types of Desserts
Dessert is a course in a meal consisting of a wide assortment of sweet-based products
whether fresh, cooked or processed. Dessert is taken as the last course of a dinner or a
buffet. Without which, the meal is never complete.

Types of Desserts
1. Pudding, Pies, and Tarts.is a soft bread variety made of bread softened in milk, with
egg and sugar added.
2. Variety of Cakes and Cake Specialties. Cakes are rich muffins that contains high
proportion of fat, sugar and eggs. Custard rolls, Macapuno rolls, Ube rolls, Mango rum
cake, Chocolate marble cake, and Blitz Torte are examples of cake specialties.
3. Custards and Creams. Custards are tender and thickened mixture of milk, eggs, and
sugar molded in flan molders, and may be steamed or baked. Creams are milk product
that contain more fat than milk itself. There are three types of cream: light cream that
is fluid and used for coffee, tea and breakfast cereals; medium cream that is for
whipping cream; and heavy cream that is thick and viscous, and is used in fruit salad
and cream cakes.
4. Meringues and Crepes. It is an egg whites beaten to stiff stage with sugar added
gradually. It is dropped on greased cooking sheets using a pastry bag and baked to
light golden color.
5. Pancakes and Waffles pour batters with a 1:1 ratio of flour and liquid. Eggs and butter
are added for a richer flavor. Waffles, on the other hand, are similar to pancakes but
with extra egg and fat for a richer and tender product.
6. Cream Puff and Popovers. They have hollow shells that are crispy and brown outside
and moist and soggy inside.
7. Ice Cream and Sherbets. These are frozen milk products made with cream or milk,
sugar, flavoring, and stabilizer like gelatin, pectin and seaweed gum.
8. Fresh, Cooked or Processed Fruits. These are popular type of desserts and the most
nutritious because they contain high amount of vitamins and minerals, sugar, fiber,
and water. Ripe fruits like bananas, mangoes, pineapples, apples, grapes, canned
peaches.
9. Marzipan. A confectionery basically made of ground almonds, confectioner’s sugar,
and water. It resembles a dough and can be rolled into thin sheets to cover cakes and
fruits. Fruit marzipans are fruits covered with marzipan like raisins, prunes, dates,
candied mangoes, pineapple jackfruit, and “kundol”.
10. Doughnuts and Shortcakes. It is made of soft dough leavened with yeast and baking
powder and mixed with milk, sugar, and shortening. It has a combination of soft
breads and cookies. They are rich and often contain fillings like whipped cream,
lemon, and chocolate cream.

Activity 2 Match the terminologies in Column A with their descriptions in column B.

Write the letter of the correct answer on the blank each number.

a. a wide array of sweets served elegantly in

________1. Dessert
________2. Cake specialties
________3. Cakes
________4. Ice cream
________5. Doughnuts
________6. Dessert buffet
________7. Puddings
________8. Pies
________9. Custards
________10. Fruits
________11. Meringues
________12. Crepes
________13. Heavy Cream
________14. Medium cream
________15. Cream puff
trays, platters, and pedestal.
b. Pastries with hollow shells and custard
filling
c. Thinner than pancakes
d. Eggwhites beaten until it become stiff while
being added with sugar
e. Macapuno rolls, mango rum cake
f. A course in a meal that is sweet-based
g. Consist of a crust and fillings
h. Soft bread variety softened in milk with egg
and flavorings
i. Rich muffins, with high proportion of fat,
sugar, and eggs.
j. Whipped cream
k. Tender and thickened mixture of milk, eggs
and sugar
l. Frozen milk product
m. Soft dough leavened with yeast and baking
powder,mixed with milk, sugar and
shortening
n. Cream for fruit salad
o. Has high content of vitamins minerals,
water, and fiber
 Lesson 4 Presenting and Serving Plated Desserts
The presentation of desserts served to customers as important as the dessert itself. No matter how
delicious a dessert tastes it cannot entice a customer if it is not attractively and neatly plated in an
appropriate container.
The elegance and beauty of plated desserts add to its cost and aesthetic value. This in itself, is a
marketing strategy of attracting and selling different desserts to customers, depending on its
presentation, neatness, orderliness , pleasing combination of color, form, size, and texture. These are
the criteria that must be kept in mind. Likewise décors, sauces and icings that go with the dessert
must complement the flavor or taste, the plate or container, and the setting.
Any enterprise – be it a restaurant, a hotel or any food outlet- must have its established standard
procedure in presenting and plating its desserts.

Activity #3
Watch the video about PRESENTING AND SERVING PLATED DESSERTS. After you
watch the video make a REACTION PAPER. Make at least 5 important sentences about
the video you watched. Write it in a clean Long bond paper.
Click/open this in youtube browser:
1.) https://www.youtube.com/watch?v=yq2vdqnTHgk
2.) https://www.youtube.com/watch?v=akk4aG5nnoc
Final Output Instruction:
All output must be submitted in 1 folder fastened neatly your Scrapbook of Terminologies,
Reaction paper and your Selfie with Petit Fours. Submit it not later than June 4, 2021..
In front of your folder, encode/ handwrite neatly as shown below:

MY PORTFOLIO
IN
TLE 9 BREAD AND PASTRY PRODUCTION
Submitted by: ____________________

Submitted to: Bernadith C. Salingay ,Stephen Paul C. Pailagao

Section:_______

Name of Parent and signature:________________