Grade

9
TLE- H
BREAD AND PASTRY
E
PRODUCTION 4, MODULE
QUARTER
7
STORE PETITS
FOURS

I. Introduction

This module covers the knowledge, skills and attitude required to be

able to store petit fours to a level of high and consistent quality.
 II. Module Content

Lesson STORE PETIT FOURS

Petits fours may be stored in their box at room temperature. They

may be kept in the refrigerator for up to two weeks if the box is securely
wrapped in plastic wrap. Petits fours may be frozen; wrap box well in
plastic. Always serve petits fours at room temperature (36.1 – 37.2C).

Why do we need to store the Petit Four?

This is caused by the fact that the moisture just under the surface of the
skin boils, breaking the cellular structure of the fruit and the moisture held
inside seeps through the damaged skin. 90% of petit fours need cool dry
environment for storage.

How long can petit fours be left out?

Based on LEAFtv, Petit fours can be left out for five days.

Petits fours without perishable ingredients can stay at room

temperature in the sealed container for up to five days. Freeze petits fours
in the plastic container if they do not have fondant, whipped cream or
custard ingredients.

TIPS FOR STORING PETIT FOURS

1. Practice FIFO (First In Fisrt Out) – new items must be placed behind
the old items or produced first in line.

2. Cleanliness – Nowadays, not only bacteria can get into food through
but also viruses if not properly handled. It is important that everything must
be clean – hands, cupboards, refrigerators, freezer, storage containers,
tools and equipment.

3. Storage materials – Products should only be stored in its original

packaging or in food-grade containers. Food-grade storage materials are
approved by the Food and Drug Administration.

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4. Quality and safety – quality is not the same as safety. An unsafe food
can appear visually fine but may contain a food-borne pathogen.

5.1 Store at correct temperature and conditions

• All prepared petit fours will suffer from too much moisture in the
environment.
• A cool dry closed environment is best for storage of all petit fours
except those that contain
perishable ingredients like fresh
cream.
• Caramelised petit four will have a
short life span as the caramel is
hydroscopic and attracts moisture
from the air. This moisture causes
the sugar to soften and dissolve.
• Product like fruit, grapes and strawberries will ooze moisture from
their internal structure causing the caramel to dislodge from the
surface of the fruit.
• This is caused by the fact that the moisture just under the surface of
the skin boils, breaking the cellular structure of the fruit and the
moisture held inside seeps through the damaged skin.
• 90% of petit fours need cool dry environment for storage.
Should petit fours be refrigerated?
Keep the petits fours in the refrigerator for two to three days. Petits fours
without perishable ingredients can stay at room temperature in the sealed
container for up to five days. Freeze petits fours in the plastic container if
they do not have fondant, whipped cream or custard ingredients.

5.2 Maintain maximum eating quality, appearance and freshness

• It is a mistake to produce more than can be used in defined periods.

It may be more economically viable to produce large numbers of a
certain product.

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• To maintain freshness petit fours need to be finished as needed.
• Part processing can be achieved like making shortbread and
freezing.
• Then bake as needed. But this does take space and time in freezer.
• The best way to have fresh petit fours is to produce them regularly
and as needed.
• Protect finished petit four from adverse conditions to maintain
structural integrity by enclosing in food safe containers.
Why is it important to measure freshness?
We measure freshness when developing long shelf life cakes to
ensure that they keep their freshness characteristics along shelf-life.
Measuring the freshness helps us see how close we are to meeting
these goals which can also be a future guide for our product
development.

APPROXIMATE REFRIGERATOR AND FREEZER STORAGE

TIMES
FOR BEST QUALITY
FREEZER AT 0 f
PRODUCT REFRIGERATOR COMMENTS
AT 35 -40 f
BAKED MUFFINS 1 WEEK 6-12 MONTHS

UNBAKED FRUIT PIES 1-2 DAYS 2-4 MONTHS

BAKED FRUIT PIES 4-5 DAYS 6-8 MONTHS

PUMPKIN OR 1-2 DAYS CHIFFON NOT

CHIFFON PIES CHIFFON RECOMMENDED
3-4 DAYS 1-2 MONTHS
PUMPKIN PIMPKIN

BAKED COOKIES NOT 6-12 MONTHS CUPBOARD

RECOMMENDED STORAGE IS BEST.
STORE 2-3 WEEKS
IN AIRTIGHT
CONTAINER
COOKIE DOUGH 3 MONTHS

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 FROSTED BAKED 1 WEEK 1 MONTH
CAKES

UNFROSTED BAKED 1 WEEK 2-4 MONTHS

CAKES

ANGEL CAKES 1 WEEK 6-12 MONTHS

FRUIT CAKES 6 MONTHS 12 MONTHS

EGG-CONTAINING 1-2 DAYS NOT

PRODUCTS: custards, RECOMMENDED
custard sauces,
puddings, custard-
filled pastries or cakes

III. Activity Proper

A. FILL ME
Directions: Read the statements carefully and fill in the blanks with the
correct word(s) from the box below. Write your answer on your test
notebook/paper.
Refrigerator serve fondant perishable room
Whipped Frozen sealed plastic wrap

Petits fours may be stored in their box at 1. ________ temperature.

They may be kept in the 2. ________________ for up to two weeks if the
box is securely wrapped in 3. __________. Petits fours may be 4.
___________; wrap box well in plastic. Always 5. _________ petits fours at
room temperature.
Petits fours without 6. ____________ingredients can stay at room
temperature in the 7. __________ container for up to five days. Freeze
petits fours in the plastic container if they do not have 8. _________, 9.
_________ cream or custard ingredients.

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B. COMPLETE ME
Direction: Fill in the boxes with complete and correct data.

PRODUCT REFRIGERATOR FREEZER AT 0 f COMMENTS

AT 35 -40 f
UNBAKED FRUIT PIES 1-2 DAYS 1. ______

PUMPKIN OR CHIFFON PIES 2. ______ CHIFFON NOT

RECOMMENDED
12 MONTHS
PIMPKIN
BAKED COOKIES 3. ______ 6-12 MONTHS 4. ______

EGG-CONTAINING PRODUCTS: 1-2 DAYS 5. _______

custards, custard sauces,
puddings, custard-filled pastries
or cakes

Summative Evaluation
Name: _______________________________ Date: ____________Grade
& Section: ______________________ Score: __________________

A. MULTIPLE CHOICE
Directions: Read each statement carefully. Choose the letter of the correct
answer. Write your answer on your test notebook/paper.

1.This is a must where in first produced products must be the first to be

taken out.
a.Find In Find Out c. First In Find Out
b.First In First Out d. Find In First Out

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2.These are food containers approved by the Food and Drug
Administration.
a.Flood-grade storage materials c. Fold-grade storage
materials
b.Food-grade storage materials d. Fond-grade storage
materials
3.Why is it important to measure freshness of baked products?
a.To ensure that they keep their freshness characteristics along shelf-
life.
b.Guide product development.
c. a and b
d.none of the above
4.How long should unbaked fruit pie be stored?

a.1-2 days in refrigerator 35-40F, 2-4 months in a freezer 0F

b.2-3 days in refrigerator 35 -40 F, 2-4 months in a freezer 1 F

c. 4-5 days in refrigerator 35-40F, 2-4 months in a freezer 2F

d.none of the above
5.What is the recommended storage for frosted baked cakes?

a.1 week in refrigerator 35-40F, 1 month in a freezer 0F

b.2 weeks in refrigerator 35 -40 F, 2 months in a freezer 0 F

c. 3 weeks in refrigerator 35-40F, 3 months in a freezer 0F

d.none of the above

6.What agency approved the storage material used for storing food?
a.Fish and Dish Association c. Food and Drug Association
b.Fish and Dish Administration d. Food and Drug Administration
7.What does freshness measures in baked products?
a.long shelf life of cakes c. long shelf life of ingredients
b.long shelf life of labels d. long shelf life of equipment
8.When storing petit fours, cleanliness is consists of ____________.
a.untidy hands, cupboards, refrigerators, freezer, storage containers,
tools and equipment
b.clean hands, cupboards, refrigerators, freezer, storage containers,
tools and equipment

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 c. unorganized tools, equipment, storage containers, freezer and
cupboards d. none of these
9.What baked product is not recommended to be refrigerated at 35-40F
a. Pumpkin Pies b.Baked Cookies c. Baked Fruit Pies d.
Unbaked Fruit Pies
10. This baked product should be stored in an airtight container.
a. Pumpkin Pies b. Baked Cookies c. Baked Fruit Pies d. Unbaked
Fruit Pies

B. BTS or BT21
Directions: Read each statement carefully. If the statement is wrong, write
BTS. If the statement is correct, write BT21. Write your answer on your test
notebook/paper.

_____ 1. All prepared petit fours will suffer from too much dryness in the
environment.
_____ 2. A warm dry closed environment is best for storage of all petit
fours except those that contain perishable ingredients like fresh cream.
_____ 3. 90% of petit fours need cool dry environment for storage.
_____ 4. Caramelized petit four will have a short life span as the caramel is
hydroscopic and compels moisture from the air.
_____ 5. It is a mistake to produce more than can be used in defined
periods. It may be more economically viable to produce large numbers of a
certain product.

C. ESSAY (5 points each)

Directions: Answer each question briefly and clearly. Your answers will be
scored using the rubrics below. Write your answer on your test
notebook/paper.

Q1: Why should Petit Fours be stored properly?

A:__________________________________________________________
____________________________________________________________
___________________________________________________________
Q2: What does this mean, “The best way to have fresh petit fours is to
produce them regularly and as needed.”
A:__________________________________________________________
____________________________________________________________

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____________________________________________________________
____________________________________________________________

Rubrics for Scoring

Points Criteria
5 The ideas are clearly and briefly explained. Easy to understand
and organized
4 The ideas are clearly and briefly explained. Easy to understand
but lacks organization
3 The ideas are somewhat clear and brief. Easy to understand but
lacks organization
2 The answer conveys a little idea.
1 The answer did not convey any idea.