` NAME:____________________________________

GRADE/SECTION:________________________
______
9/10/11/12

TLE/TVL
Bread and Pastry Production
Quarter IV – Week 5 & 6
Displaying and Storing Petits Fours

[Type here]
CONTEXTUALIZED LEARNING ACTIVITY SHEETS
SCHOOLS DIVISION OF PUERTO PRINCESA CITY
TLE – Bread and Pastry Production – Grade-9/10/11/12
Contextualized Learning Activity Sheets (CLAS)
Quarter IV - Week 5 & 6: Displaying and Storing Petits Fours
First Edition, 2020

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 Lesson 1
Displaying and Storing Petits Fours

Learning Competencies:
LO 5. Display Petit Fours TLE_HEBP9-12PF-IVi-16
LO 6. Store Petit Fours TLE_HEBP9-12PF-IVi-17
Objectives:
1. Identify the different kinds of receptacles for petits fours
2. Store petit fours in proper temperatures and conditions to maintain maximum eating
qualities, appearance and freshness
3. Perform how to display petit four creatively

Let’s Try
Directions: Read the question carefully and choose the best answer from the options
given. Circle the letter of the correct answer.

1. What type of petit fours receptacles comes in variety of sizes, shapes, designs
and colors and commonly lined with wax while others are lined with foil?
A. Paper plate C. Platers
B. Pedestal D. Trays

2. What tools that can elevate petit fours presentation to catch attention and
emphasize every detail of the product?
A. Cake keeper’s C. Ethnic display
B. Custom display D. Pedestal

3. What type of petit fours receptacle which include the locality available like coconut
shells, banana leaves, corn husks and any other local products?
A. Indigenous containers C. Paper plates
B. Paper cups D. Pedestal

4. Which of the following are authentic wares that can be used in petit fours
presentation whose design and material depicts the culture and history of a
certain race or country?
A. Cake keeper’s C. Ethnic dishware
B. Custom display D. Pedestal

5. Which of the following can be stored and refrigerated in an airtight container for up
to 2 weeks before using?
A. Butter cream frosting C. Fresh fruits
B. Cakes D. Ganache

6. What type of petit four receptacles that come in a solid colors or with designs
like flowers, leaves, stars, fruits or vegetables?
A. Indigenous Containers C. Plates and Platters
B. Ethnic Dishwares D. Padestal

1
 7. What kind of petit fours that can be arranged in small squares, small rectangles,
long rectangles, triangles, round and even diamond.
A. Fresh petit fours C. Marzipan
B. Iced petit fours D. Petit four

8. What type of tools in presenting petit fours are efficient containers which can
accommodate a greater number of individual baked products that cab be
lined with paper doilies, embroidered, printed or solid cloth?
A. Ethnic wares B. Pedestal C. Platters D. Trays

9. How many days can a decorated cake with butter cream frosting be stored?
A. 2 days B. 3 days C. 4 days D. 5 days

10. What is the shelf life of the carmelized petit fours?

A. 1 to 2 weeks B. 1 to 3 weeks C. 1 to 4 weeks D. 1 to 5 weeks

Let’s Explore and Discover

Unlocking of Difficulties

 Aesthetic means beautiful both in taste and art.

 Caramelized petit four known as petit four sec which is usually unfilled cookies.
These have a signature dry, crisp texture from being baked at a lower temperature
for longer period of time.
 Petit four miniaturebite-size confections which comes from the French word petit
which means small or little and four which means oven.

Kinds and Uses of Receptacles for Petit Four
Attractively displayed petit fours are great products for catching the customers
attention.You should not only produce the best quality products that will cater to
established standards, but you should also be able to put an aesthetic display of petit four
products. They look most attractive when arranged neatlty and with thought given to the
repetition or alteration of shapes, colours, and decoration.
All varieties of petit fours are best if served fresh.
Materilas to be Used in Presenting Petit Four Products
1. Paper plates- comes in variety of shapes, designs,
colors, textures and materials. There are paper plates
lined with wax and others are lined with foil. Some plates
fit the size of a whole pie, some comes in square that can
accommodate petit fours or any other pastry products.

2. Paper Cups- comes from different sizes, color and

texture. They are fluted on the side and are available in
size fitted from petit fours or any pastry products.
Nowadays, cakes and muffins are easily presented and
served in paper cups.

2
 3. Plates and Platters- are made of either glass,
ceramic or china or metal. Plates are usually
round in shape, although the square and
rectangular ones are becoming popular. Platters
on the other hand are oval and usually bigger
than plates. Plates and platters come in a solid
plain colors and with designs like flowers, leaves,
stars, fruits or vegetables.
4. Indigenous Containers – include the locally
available ones like coconut shells, banana leaves,
corn husks, bamboo rattan, coconut leavesand
any local products.

5. Pedestal- a based foundation to elevate baked

products to catch attention and emphasize every
detail of products. Multi-tiered pedestals are
good serving several petit fours and other
products.

(Source: lemon_tm, pedestal, Free Royalty,

https://www.istockphoto.com/photo/three-
step-of-pastel-color-product-display-on-
modern-background-with-blank-showcase-
gm1256646247-368015301)
6. Ethnic Dishwares- are authentic wares whose
designs and material depicts the culture and
history of a certain race or country. It tells
something about origin, period and culture.

(Source: Thakkura Podjanapon, Ethnic

Dishwares, Free Royalty,
https://www.istockphoto.com/photo/benjaro
ng-bowl-on-white-background-thai-porcelain-
with-designs-in-five-colours-gm1252987250-
365785960.)
7. Cake keepers- presenting petit fours in a cake
keeper comes in an opaque or transparent
container. It keeps the product fresh and easy to
handle.

(Source: fcafotodigital, Disposable plastic

container, Free Royalty,
https://www.istockphoto.com/photo/disposa
ble-plastic-food-container-on-white-backdrop-
gm539345803-69940583.)
8. Tray- are round, oval, or rectangle in shape.
Trays are efficient containers in which can
accommodate a greater number of individual
baked products that can be lined with paper
doilies, embroidered, printed or solid cloth.

(Source: faracos, Red glossy plastic food tray

isolated on white background, Free Royalty,
https://www.istockphoto.com/photo/red-
plastic-food-tray-gm934652804-255861561.)

3
 Standards and Procedures in Petit Four Displays

(Source: iStock, petit fours, Free Royalty, https://www.needpix.com/photo/download/108346/bake-pastries-pastry-

petits-fours-frais-small-oven-chocolate-cream-fruits-variants)

1. Iced petit fours can be arranged in small squares, small rectangles, long rectangles,
triangles, round and even diamond.
2. Petit fours arranged on a plater or tray should be in uniform shape and size. However,
you can vary frostings and decors to avoid monetary issues and create variations in
color and flowers using only one cake as base.
3. Follow the shape of the container when arranging petit four. If the tray is rectangular,
line up petit fours from end to end along the length and width of the tray. If the tay
is round, arrange petit fours in a circular pattern. This allows blending of shapes of
both product and container.
4. Line up petit fours on a long narrow plate. Even spacing should be observed as to
allow easy packaging and full view of each petit fours. An allowance of two inches in
between petit fours is an ideal spacing.
5. Petit fours can be placed on an individual paper cups or similar containers before
arranging them on trays or platters.
6. You can create a pattern, design or composition when arranging petit four on a
platter since they do not have icings and toppings. You can form a mosaic, a star, a
tower, a figure or geometric shape depending on the occasion.
7. Use a cake pedestal for an elegant, eye catching arrangement that can create a big
impression on the viewer.
8. Use 3 tiers cake trays or pedestal to arrange variations of shapes, icings and decors,
and flavors.
9. Individual plating of petit fours provides excellent opportunities for creating your own
design or composition. Use sauces, frostings, ice cream, whole or cut fruits, whipped
cream and chocolate. These are all good usual companions for a plated petit fours.
10. You can provide contrast in color and shapes of container and product. Multicolored
petit fours go well with a cream colored ceramic or brown colored tray, and silver
platter or glass pedestal.

Storing Petit Fours

Storing Petit Four plays important role in baking industries. The shelf life depends
on the perishability of its ingredients. The more perishable ingredients are, the shorter its
shelf life is. Your storage method will not only depend upon the icing incorporated into your
petit four but also to the type of techniques used during storing.

Tips on Storing Petit Four

 To maintain the freshness of your petit fours, you must serve as close to serving time.
In this manner you can prevent the effect of some environment factors that may
effects the appearance and texture of your product.
 Every type of petit four has different shelf life to be observed. Caramelized petit fours
may have shelf life roughly 1 to 2 weeks. Fresh petit four are kept for shorter periods
of time, which may varies by the product.

4
  Petit fours with fillings like custard, whipped ceam or frosting with milk do not stay
long at room temperature in the sealed container for up to five days.
 A cool dry closed environment is best for storage of all petit fours except those that
contain perishable ingredients like fresh cream.
 In placing the petit fours to a plastic container, leave a small space between each
cake so they do not touch each other in the container.
 Petit fours with fondant don’t required refrigeration. Fondant will stay fresh in a
sealed container for up to five days.
 To prolong the shelf life of your petit fours separate the frostings and fillings from the
cake. Put them in a separate containers before sorting. Wrap cake layers or pieces in
a airtight container or plastics then freeze.
 Caramelized petit fours will have a short life span as the caramel is hydroscopic and
attracts moisture causes the sugar soften and dissolve.

Storing Guidelines for some Petit Fours based and Frosting

Cakes- most of the Petit fours based used cakes like Plain Butter Cake, Angel food cake,
chiffon cake, pound cake and sponge cake. To store this bases make sure to cover
tightly but do not refrigerate and store it in a large airtight container. Store at a
room temperature for approximately 5 days. Freeze for longer storage,
approximately up to 1 to 2 months. Considering that this cakes are unfrosted and
without any fillings.

Butter cream Frosting- this can be stored, refrigerated in an airtight container for up to
2 weeks before using. Remove it from the refrigerator at least an hour before using
so it will warm to room temperature. A decorated cake with butter cream frosting
can be stored at room temperature for up to 3 days.

Fresh Fruit Toppings- Some petit fours used fresh fruits for toppings. A cake with fresh
fruits topping should be assembled whithin few hour of eating. The fruits continue
to ripen even when refrigerated and its juice will begin to soak into the cake. If the
cake is going to be frozen, it is best to wait until the cake is thawed and then add
the fresh fruits topping just before it is going to be saved.

Ganache- it can be stored at room temperature for up to 2 days before using. If storing,
be sure to cover the entire surface of the ganache. The ganche will need to be
warmed again before using. A petit fours covered with ganache should be store in a
room temperature.

(Source: Aniceta S. Kong et al., Bread and Pastry Production Learner’s Material, Quezon City:
Department of Education, 2016, 127-137.)

5
 Let’s Practice

Directions: Match the instructions in Column A with the appropriate words in

column B. Choose the letter of the correct answer and write it on the space provided
before the number.
A B
_____1. A authentic wares whose designs an material A. Cake keepers
depicts the culture and history of a certain
race or country. B. Ethnic Diswares
_____2. A petit fours receptacle in which include the
locality available like coconut shells, banana C. Indigenous Containers
leaves, corn husks and any other local products.
_____3. A based foundation to elevate baked products D. Pedestal
to catch attention and emphasize every detail
of products. E. Platters
_____4. A efficient containers in which can accommodate
a greater number of individual baked products F. Tray
that can be lined with paper doilies, embroidered,
printed or solid cloth.
_____5. It comes in an opaque or transparent container
and keeps the product fresh and easy to handle.

Directions: Give the name of the following receptacles for petit fours. Write your
answer on the space provided.

1. 2. 3.
__________________ ____________________ ____________________

4. 5.
____________________ _____________________

Why displaying petit fours is important aspect in the food business?

________________________________________________________________________________________
________________________________________________________________________________________
6
 Let’s Do More

Directions: Read each statement carefully. Write FACT if the statement is correct;
BLUFF, if it is incorrect. Write your answer on the space provided before the number.

________1. Petit fours that has perishable ingredients will stay longer compare to iced
petti fours.
________2. Environmental factors like the sunlight, fluorescent heat will affect your
petit fours.
________3. All petit fours has the same toppings and shelf life.
________4. Petit fours with filling like custard, whipped cream or frosting with milk do
not stay long at room temperature.
________5. In placing the petit fours to a plastic container, leave a small space
between each cake so they do not touch each other in the container.

Directions: Read and analyze the statement carefully. Fill the blank with the
appropriate word to complete the statement. Choose the correct word from the
box and write it on the space provided.

pedestal color uniform

two trays/platters shape

1. Follow the ____________ of the container when arranging petit fours.

2. Petit fours can be placed on individual paper cups or similar container before
arranging them on ____________.

3. Petit fours arranged on plater or tray should be in ____________ shape and size.

4. Use a cake ____________ for an elegant, eye catching arrangement that can create
a big impression on the viewer.

5. In arranging petit fours an allowance of ____________ inches between petit fours

is an ideal spacing.

Why it is important to store petit fours using the right receptacles and at the right
temperature?
________________________________________________________________________________________
________________________________________________________________________________________

7
 Let’s Sum It Up

Directions: Your sister will be celebrating her 7th birthday, she requested assorted
petit fours for dessert. Imagine and plan how to display petit fours. Illustrate your
presentation inside the box.

Your output will be rated using the scoring rubric below.

SCORE CRITERIA
The illustration and presentation of petit fours were very well organized
10
and very clearly shows the learner’s understanding of the assignment.
The illustration and presentation of petit fours were well organized and
8
clearly shows the learners understanding of the assignment.
The illustration and presentation of petit fours were generally organized
6
and shows the learner’s understanding of the assignment.
The illustration and presentation of petit fours are not organized and
3
did not show the learner’s understanding of the assignment.

8
 Let’s Assess
Directions: Read the questions carefully and choose the best answer from the options
given. Circle the letter of the correct answer.

1. What type of petit fours receptacle which include the locality available like coconut
shells, banana leaves, corn husks and any other local products?
A. Indigenous containers C. Paper plates
B. Paper cups D. Pedestal

2. What type of petit fours receptacles comes in variety of sizes, shapes, designs
and colors and commonly lined with wax while others are lined with foil?
A. Paper plate C. Platers
B. Pedestal D. Trays

3. Which of the following that are authentic wares that can be used in petit
fours presentation whose design and material depicts the culture and history
of a certain race or country?
A. Cake keeper’s C. Ethnic dishware
B. Custom display D. Pedestal

4. Which of the following can be stored and refrigerated in an airtight container for up
to 2 weeks before using?
A. Butter cream frosting C. Fresh fruits
B. Cakes D. Ganache

5. What tools that can elevate petit fours presentation to catch attention and
emphasize every detail of the product?
A. Cake keeper’s C. Ethnic display
B. Custom display D. Pedestal

6. What type of petit four receptacles that come in a solid colors or with designs
like flowers, leaves, stars, fruits or vegetables?
A. Indigenous Containers C. Plates and Platters
B. Ethnic Dishwares D. Padestal

7. What is the shelf life of the carmelized petit fours?

A. 1 to 2 weeks B. 1 to 3 weeks C. 1 to 4 weeks D. 1 to 5 weeks

8. What kind of petit fours that can be arranged in small squares, small rectangles,
long rectangles, triangles, round and even diamond.
A. Fresh petit fours C. Marzipan
B. Iced petit fours D. Petit four

9. What type of tools that can be used in presenting petit fours are efficient
containers in which can accommodate a greater number of individual baked
products that cab be lined with paper doilies, embroidered, printed or solid
cloth?
A. Ethnic wares B. Pedestal C. Platters D. Trays

10. How many days can a decorated cake with butter cream frosting be stored?
A. 2 days B. 3 days C. 4 days D. 5 days

9
 Answer Key

Let’s Try
1. A 3. A 5. D 7. B 9. B
2. D 4. C 6. C 8. D 10. A

Let’s Practice

1. B 1. Paper cups
2. C 2. Cake keepers
3. D 3. Paper plates
4. F 4. Pedestal
5. A 5. Indigenous containers

Let’s Do More

1. Bluff 1. shape
2. Fact 2. trays/platters
3. Bluff 3. uniform
4. Fact 4. pedestal
5. Fact 5. two

Let’s Assess
1. A 3. C 5. D 7. A 9. D
2. A 4. D 6. C 8. B 10. B

References
Module
Kong, Aniceta S., Anecita P. Domo. Cristeta Arcos. Malia Dogeli. Bread and Pastry
Production. Quezon City. Phillipines: Department of Education. 2016.

10
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