TLE- BREAD AND PASTRY

Learning Area Grade Level 9

W1 PRODUCTION
Quarter Fourth Date
I. LESSON TITLE Types or Kinds of Petit Four Bases; its Fillings and Flavor
II. MOST ESSENTIAL LEARNING Prepare, cut, and assemble petit four bases according to standard recipes and
COMPETENCIES (MELCs) enterprise requirements and practices.
TLE_HEBP9-12PF-IVa-b-12
III. CONTENT/CORE CONTENT The learner demonstrates understanding of the basic concept and underlying
theories in preparing and display petits fours.

1. Identify the different types or kinds of petit four bases, its fillings and flavor.
2. Prepare, cut, and assemble petit four bases according to standard
recipes and enterprise requirements and practices.

IV. LEARNING PHASES AND LEARNING ACTIVITIES

I. Introduction (Time Frame: Day 1)

Petit four came from France. When translated the name means “small oven”. The name is said to have derived from the
method of small cooking pastries in a slow oven after large pastries have been removed and oven temperature is
decreased.

A petit fours are simple bite sized deserts. The natural characteristic of petit fours is that they can be eaten in one or two bites.
They are regularly small, layered cakes, immersed in simple syrup and coated with fondant or a glaze. Petit fours are absolute
for tea parties and bridal showers. A tower of petit fours could be a distinct substitute to a wedding cake.

Categories of petit fours include:

1.Petit Fours Sec: Dry
2. Petit Four Glace: Iced or glazed
3. Petit four fresh: Miniature tarts, fruit, lemon curd, almond cream filling

Before going through, let us test what you know about petit fours by answering the learning task below.

Learning Task 1: TRUE OR FALSE

Directions: Put a check ( ) mark if the statement is True and an (X) mark if the statement is False. Write your answer on a space
provided for.

________ 1. Petit fours refer to small biscuits and cakes tastefully undecorated.

________ 2. Petit fours are often made into different shapes.

________ 3. A petit four must not be designed to be swallowed in one mouthful.

________ 4. Petit fours are sometimes called mignardise or small delicacies.

________ 5. A tower of petit fours could not be a distinct substitute to a wedding cake.

https://docs.google.com/document/d/14cdN3V0U3A0g8Ef1hVOC03PAVnp3NSN_5BqHZcmoTgo/edit?usp=sharing

After answering the task/activity, assess yourself by answering of the following:

1. How do you find the activity?
2. What part did you find it easy or difficult?

D. Development (Time Frame: Day 2)

Petit Fours glace are normally either glazed with fondant or immersed in chocolate prior the final decoration
is put on. The term glace is also used to show any iced pastry. Assembled in large sheets, petit fours glace
consists thin layers of cake alternating with jam and/or butter cream. They are often made into different
shapes, but it is best to use straight lines to prevent wastage.

Petit four bases can be produced from any nutritive product. The primary specification of a petit four base
is that it is sufficient to 'hold' the petit four when it is taken up by the customer to be eaten.

As part of identifying how much you already know, answer the learning task below.

Learning Task 2: MATCHING TYPE

Direction: Match column A (types of glace petit four bases) with column B (description). Write your answer on the blank
provided before each number.
COLUMN A COLUMN B
_____ 1. Pastry A. commonly baked in thin sheets and they are layered' jointly with flavored filling that will bind
to hold the sheets of sponge together.
_____ 2. Shortbread B. can be baked in shallow trays then topped with soft topping then cut to desired shape like
sponge sheets.
______3. Cake C. can be thawed and 'tempered' then scattered thinly onto wax paper and let to set or cut into
shapes with a warmed metal knife.
______4. Sponge D. mixture of flour, fat and sugar, enhanced with egg and has a short eating quality.
______5. Chocolate E. can produce a proper base for petit fours when a sweet filling is applied.

https://docs.google.com/document/d/1zxAlTHrkBB5OcRQ8C2OAVa58_y5TP4YRaFh3t-tW-mc/edit?usp=sharing

E. Engagement (Time Frame: Day 3)

You will be provided with varying real- life situation activities that will help you improve concepts learned in the development
phase.

Learning Task 3: PERFORMANCE ACTIVITY

Directions: Fill in the table below. Prepare a base for petit four glace. Choose one among the types of petit four bases then
assemble and cut according to your desired shape. Compile and take pictures while doing the activity.
WHAT YOU NEEDED PROCEDURE SHAPE DESIRED

https://docs.google.com/document/d/1ra-3GNvrZ_U42yMKG_8wxZTNVQtuWgTKdUBNr8-W1GI/edit?usp=sharing
Your output will be rated based on the given scoring rubrics below:
Points Criteria
10 The learner can perform the skill without supervision
7 The learner can perform the skill satisfactorily without assistance
5 The learner can perform the skill satisfactorily but needs assistance
3 The learner can perform satisfactorily but with ample assistance
A. Assimilation (Time Frame: Day 4)

Let us check more of your understanding about different fillings and flavors of petit fours by answering the learning task below.

Learning Task 4: IDENTIFICATION

Directions: Answer the statements below by identifying the different fillings and flavors of glace petit fours. Write your answers
on the space provided for.

A. Ganache B. Jams C. Butter creams

__________1. Is a combination of chocolate and cream.

__________2. Are high in moisture and used to enrich flavor, and to hold together the petit four tightly.

__________3. Give alcohol flavors well to add absorption to the petit fours.

__________4. Required to be chilled prior to cutting.

__________5. It can be flavored and piped freely as they are flexible for decorating the tops of the petit fours.

https://docs.google.com/document/d/1hQ3zVxh51CcLyvnHQvtHcCLCXe3JXsBZjvXnuuLqBUI/edit?usp=sharing

V. ASSESSMENT (Time Frame: _________)

(Learning Activity Sheets for Enrichment, Remediation, or Assessment to be given on Weeks 3 and 6)

V. ASSESSMENT (Time Frame: Day 5)

(Learning Activity Sheets for Enrichment, Remediation, or Assessment to be given on Weeks 3 and 6)

Assess and determine whether you learned from the given activities from the past four (4) days. Answer the given assessment
below.
Learning Task 5: MULTIPLE CHOICE
Directions: Read each question carefully and then choose the letter of the correct answer. Write the chosen letter on the
space provided for.

_____ 1. They are regularly small, layered cakes, immersed in simple syrup and coated with fondant or a glaze.
A. Marzipan C. Ganache
B. Petit four D. Iced petit fours

_____ 2. Which is NOT TRUE about petit fours?

A. Petit fours are often made into different shapes.
B. A petit four must not be designed to be swallowed in one mouthful.
C. A tower of petit fours could be a distinct substitute to a wedding cake.
D. Petit fours refer to small biscuits and cakes tastefully undecorated.

_____3. What type of petit four bases are commonly baked in thin sheets and they are layered' jointly with flavored filling that
will bind to hold the sheets of sponge together.
A. Pastry C. Sponge
B. Chocolate D. Cake

_____4. A type of petit four base that is a mixture of flour, fat and sugar, enhanced with egg and has a short eating quality is
called…
A. Pastry C. Sponge
B. Chocolate D. Cake

_____5. Are high in moisture and used to enrich flavor, and to hold together the petit four tightly.
A. Jams C. Sponge
B. Ganache D. Butter creams

https://docs.google.com/document/d/1zCuBNZ8lJxLBW7U9fbFGmyYDrHVfAtraV37LJr1L4t8/edit?usp=sharing

For Teachers’ Google Site: https://sites.google.com/deped.gov.ph/bpp9-q4-week1/home

VI. REFLECTION (Time Frame: _________)

● Communicate your personal assessment as indicated in the Learner’s Assessment Card.
Personal Assessment on Learner’s Level of Performance
Using the symbols below, choose one which best describes your experience in working on each given task. Draw it in the column
for Level of Performance (LP). Be guided by the descriptions below:
 - I was able to do/perform the task without any difficulty. The task helped me in understanding the target content/ lesson.
- I was able to do/perform the task. It was quite challenging, but it still helped me in understanding the target content/lesson.
? – I was not able to do/perform the task. It was extremely difficult. I need additional enrichment activities to be able to do/perform this
task.
Learning Task LP Learning Task LP Learning Task LP Learning Task LP
Number 1 Number 3 Number 5 Number 7
Number 2 Number 4 Number 6 Number 8

VII. REFERENCES

Kong et. al (2016). K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module, Bread and Pastry Production Senior High School, Department of
Education.Prepare Iced Petit Fours 202-204

Prepared by: LYRA B. MATULINA Checked by: MARIA ELISA O. EDEN

SDO-SANTA ROSA CITY EDWINA C. NABO