School Puting Buhangin NHS Grade Level 9

Daily Lesson
Log Learning
Teacher JUDY ANN M. MUSNIT TLE-BPP
Area

Teaching Date and MAY , 2022

Quarter Fourth
Time (8:30-9:30am)
( 9:30-10:30)
I. OBJECTIVES a. distinguish the unique characteristics of fresh and marzipan petits fours.
b. know the correct procedures in making and preparing a fresh and marzipan petits
fours.
c. recognize the nutrient components of the ingredients used in making petits fours.
A. Content Standard The learner

B. Performance Standard The learners

C. Most Essential
Learning Competencies
 identify the kind of small choux and types of sweet paste filling for fresh and
marzipan petit four;
 enumerate the different flavors, shapes, garnishes, glazes and specifications and
enterprise standards of quality marzipan.
 Apply the standard procedures in preparing fresh and marzipan petits fours.

II. CONTENT
QUARTER IV. MODULE 2
Lesson 1: Preparing Fresh and Marzipan Petits Fours

III. LEARNING
RESOURCES
A. Reference TLE-HE-BPP-12 Alternative Delivery Mode Quarter 4 – Module 2 : Preparing Fresh and
Marzipan Petits Fours First Edition, 2021
MELC

B. Other Learning Audio Visual Presentation/PPT, Worksheet and other IM’s

Resources
IV. PROCEDURES
A. Reviewing the previous
lesson or presenting the WHAT I KNOW
new lesson ( In this part, the students will directly answer the following questions.)
Directions: Read the following sentences write T if the sentence is true and F if it is
otherwise.
__1. Petit fours are approximately 2 inches square and about 3 to 4 inches high.
__ 2. Petit fours consist of layers of dough and butter cream frosting
__3. Petits fours however can refer to any number of small confections or pastries.
__4. Petits fours can be eaten in one or two bites and these fancy pastries are further
divided into "sec" or "glacé".
__5. The petit four "sec" and "glacé" can be sponge or cake based, biscuit or cookie
based, meringue based, marzipan based, fresh fruit or chocolate based.

Answer Key:
1. F
2.F
3.T
4.T
5.T
B. Establishing a purpose
for the lesson WHAT’s IN
(In this part of activity, the student will observe and comment on the components of
petits fours glace.)
 Glaze Comment
Decoration Comment
Design Comment

C. Presenting
examples/instances of
the new lesson WHAT’S NEW
Directions: Look at the images below and answer the following questions.

Guided Questions:
1. What are the possible processes these fruits have undergone before it is possible to be
used as filling for the petit four? ( give 3 processes)
2. Give two effects of the fruits as toppings as a petit four to the appearance of it?
You will be answered with this module, so make yourself ready for our new lesson.

D. Discussing new
concepts and practicing DISCUSSION
new skills # 1 Lesson 1. Preparing Fresh and Marzipan Petits Fours

Petits Fours Frais (Fresh)

-Petits fours frais are characterized by items that are made and served on the same day
because their composition leads to deterioration of quality the longer they sit.
- This group includes cream-filled items, such as eclairs, tartlets (fruit, cremeux,
ganache), and some petits fours deguises.
-Petits fours deguises are made from fresh, dried, or candied fruits that are coated in
cooked sugar, fondant, chocolate, or any combination of the three.
-Fruits commonly dipped in sugar include gooseberries, kumquats, cherries, grapes, and
candied fruits such as pineapple or mango.
- The fruit is simply dipped into the cooked sugar solution and then transferred to a
silicone mat or lightly oiled granite.
-Parisian macarons may be classified as petits fours frais when they are filled with fresh
fruit and a mousse or similar light-textured cream.
-Petits fours frais may also include "spongy" petits fours such as almond cakes,
madeleines, and financiers.
-Fresh petit fours also called petit fours fraise or fresh are moist, filled with pastry
cream and often topped with fresh fruits miniature éclairs, and cream puff.
-This type of petit four is created with mini pastries.
-The most common types of mini pastries are fruit tarts, éclairs or cream puffs.
- Cream puffs and éclairs are filled with butter cream or pastry cream, while fruit tarts
are made with custard and fresh fruits on top.
-Some fresh petit fours are made with marzipan and look like truffles.
-Fresh petit fours are not typically glazed, but some éclairs and cream puffs have a
chocolate glaze placed on top to finish them off

Principles in Preparing Fresh Petit Four

1. Bake and decorate a selection of small choux paste shapes in accordance with
established standards and procedures.
2. Prepare and blend baked sweet paste in accordance with establishment standards and
procedures.
3. Prepare and use fillings the required flavors and correct consistency.
4. Use garnishes, glazes and finished in accordance with established standards and
procedures.

Marzipan Petit Four

- Marzipan is a sweetened mixture of ground almonds, liquid glucose or egg whites,
corn syrup or sugar syrup and either icing sugar or caster sugar. It is also known as
almond paste.
-Marzipan is a very versatile paste. Petit fours based on a marzipan are attractive and
popular for their color and appearance and their delicate pleasing taste.
-Flavor and shape quality marzipan to produce mini-sized fruits in accordance with
enterprise and client requirements.
- Marzipans can be modelled into various fruit, vegetables, animals, and flower shapes.
-The most popular items are small marzipan fruits served as petit fours or candies.
-To store marzipan, wrap it in a plastic cling wrap and place it in an airtight container.

(VIDEO PRESENTATION)
In this part, a video tutorial is presented on
Preparing and Displaying Marzipan Based Petit Fours
Fruits and Flowers
To make small fruits, divide the paste into equal portions first., Carefully cut the
rectangle into 4 rows of 8 to make 32 equal pieces with a knife. Begin by rolling each
piece between the palms of your hands into around ball that is perfectly smooth and free
of seams and cracks. Then start molding the balls with your fingers into the shapes of
pears, apples, and other fruits. The best way to make realistic looking fruits is to use real
fruits as models. Imitate the shapes of the real fruits as closely as possible. You can add
special effects using ordinary tools or special modelling tools. Let the fruits dry
overnight before coloring. Flowers such as carnations and roses can be used to decorate
cakes as well as display pieces.

Prepare and flavour marzipan.

●Marzipan is simple product
●It can be flavoured or can be coloured

Base and Shape for Marzipan

1. Can be rolled and cut
2. Can be shaped
3. Sizes need to be consistent
4. Small portions

Prepare Marzipan for Glazing

a. Needs to be dried on surface of product
b. Surface needs to be smooth

Decorate Marzipan Petit Fours

●To enhance customer eye appeal
●Can be decorated
●Before baking
●After baking
●Decorate before and glaze after baking

Display marzipan petit fours

●Keep it simple
●Symmetrical designs
●Platters
●Plates

Procedure in Making a Marzipan Rose

1. Taper a ball of marzipan which will serve as the base of the rose.
2. Mold the ball with the tapered end pointing up which will serve as the center of the
flower.
3. For the petals, roll a log of marzipan and cut equal pieces. Flatten these into small
disks.
4. Flatten the disks and taper the edges to paper thinness with the back of a spoon in a
circular motion.
5. Wrap the petal around the base. Leave one edge free so the second petal can be
inserted under it
6. Attach the second petal
7. Continue same fashion until the rose is the desired size. Cut the rose from the base
with a sharp knife.
 Guided Questions:
1. Differentiate fresh petits fours from the other types.
2. What is good about fresh petits fours?
3. What is a marzipan petits fours? Can you distinguish its unique characteristics?
4. How does a marzipan petits fours made?
5. If you’re going to choose between these two petits fours, which one are you
interested ?Why
6. Which do you think is more nutrious?
E. Developing mastery WHAT’S MORE
(Leads to Formative A. Directions: Read and analyze the following sentences then identify what is
Assessment 3) being defined or described. Write your answer in your activity sheet.
1. This refers to a sweetened mixture of ground almonds, liquid glucose or egg
whites, corn syrup or sugar syrup and either icing sugar or caster sugar.
2. Petits fours _________ are made from fresh, dried, or candied fruits that are
coated in cooked sugar, fondant, chocolate, or any combination of the three.
3. This type of petit four is characterized by items that are served the day they
are made because their composition leads to deterioration of quality the longer
they sit.
4. The best way to make realistic looking fruits is to use real _________ as
models.
5. It can be classified as petits fours frais when they are filled with fresh fruit
and a mousse or similar light-textured cream.

B. Directions: Identify the following procedures, write B if it refers to

procedure in preparing base, G for preparing glazes and D in decorating and
displaying. Write your answer in your activity sheet.
1. Surface needs to be smooth.
2. It can be done before and after baking.
3. Keep it simple.
4. Can be rolled and cut.
5. Needs to be dry on surface of product.

C. Directions: Arrange the following steps in chronological order on how to

make fresh petit four by writing the number 1,2,3,4 to corresponding step .
Make the general preparation of fresh petit as your guideline. Write your
answer in your activity sheet.
___________A. Remove from heat if desired consistency is attained. When
paste is already cooled, add the egg one at a time. Mix thoroughly
___________B. Place the paste in the pastry bag and form the cream puff and
éclair. ___________C. Bake at 4000 F for 20 minutes or until paste is puff
then lower the temperature to 300 0F. Continue baking for 20 minutes or until
brown. Set aside ___________D. Assemble filling for cream puff and éclair.
Top with powder sugar for cream puff and with ganache for éclair
___________E. Bring the first four ingredients: milk, water, Butter and sugar
to boil then add all-purpose flour.

Answer Key:

F. Finding practical WHAT HAVE YOU LEARNED

applications of concepts Directions: Fill in the missing word/s to complete the sentences that generalized our
and skills in daily living lesson. Choose your answer from the box below.

Fresh petit fours also called petit fours ___1___or fresh are moist, filled with pastry
 cream and often topped with fresh fruits miniature éclairs, and cream puff. ____2____
is a sweetened mixture of ground almonds, liquid glucose or egg whites, corn syrup or
sugar syrup and either icing sugar or caster sugar. It is also known as almond paste.
Both petit four requires ___3__, glazes, proper shapes, design and ____4_____. To
store marzipan, wrap it in a plastic cling wrap and place it in an airtight ___5_____.

Answer Key:
1. frais
2. marzipan
3.base
4. decoration
5.container
G. Making generalizations
and abstractions about SEQUENCING
the lesson Directions: Arrange alphabetically the following procedures below in making a
marzipan petits fours.

A B C D

B Roll the ball of marzipan into a strawberry shape with the palms of your hands.
C Roll the strawberry in sugar to simulate the textured surface of the real berry.
D Cut out a leaf shape for the stem end and fasten it in place using an appropriate
modelling tool.
A Indent the stem end of the strawberry with an appropriate modelling tool.
H. Evaluating learning ASSESSMENT
Directions: Read and answer each item. Write the letter of your answer on your answer
sheet.
1. Which of the following characteristics is possessed by marzipan petit four?
A. Approximately 1 inch square and about 1.5 to 2 inches high
B. Attractive and popular for their color and appearance and their delicate pleasing
taste
C. Can be sponge or cake based, biscuit or cookie based, meringue based,
marzipan based, fresh fruit or chocolate based.
D. Petits fours can be eaten in one or two bites and these fancy Pastries.
2. Fresh petit fours also called ______________ are moist, filled with pastry
cream and often topped with fresh fruits miniature éclairs, and cream puff.
A. Petit four deguises
B. Petit four frais
C. Petit four glaces
D. Petit four secs
3. How will you store marzipan petit four?
A. Use boxes and jars.
B. Wrap it with parchment papers.
C. Use plastic cling wrap and paper bags.
D. Wrap it in a plastic cling wrap and place it in an airtight container.
4. Petit four glace : iced petit four and petit four ___________: fresh petit four.
A. Petit four deguises
B. Petit four frais
C. Petit four frais
D. Petit four secs
5. When is the appropriate time to decorate a marzipan petit four?
A. after baking
B. during baking
C. before
D. before and after

Answer Key:
 1.A
2.B
3.D
4.B
5.D

I. Additional activities for Follow Up Assignment:

application or Create a photo album of the different fresh and marzipan petits fours.
remediation
V. REMARKS

VI. REFLECTION

A. No. of learners who earned

75% in the evaluation
B. No. of learners who
required additional activities
for remediation
C. Did the remedial lessons
work?
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies work well? Why
did this work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
G. What innovation or
localized materials did I
used/discover which I wish to
share with other teachers?

Prepared by:

JUDY ANN M. MUSNIT Checked by:

Subject Teacher
Puting Buhangin NHS JAYSON M. LUNA
Head Teacher-I