DISPLAYING PETIT FOURS

Guidelines in PETIT Fours Display

Meliza R. Abella
BPP-9 (2019-2020)
 GUIDELINES in PETIT FOURS
DISPLAY

1.Iced petit fours can

be arranged in small
squares, small
rectangles, long
rectangles,triangles,r
ound and even
diamonds.
2. Petit fours
arranged on a platter
or tray should be of
uniform shape and
size.
3. Follow the shape
of the container
when arranging
petit fours.
4. Line up petit fours on
a long narrow plate
.Even spacing should be
observed as to allow
easy packing and full
view of each petit four.
An allowance of two
inches in between petit
fours is adequate
5. Petit fours can be
placed on individual
paper cups or similar
containers before
arranging them on
platers, or they can be
arranged as is.
6. You can create a
pattern, design ,or
composition when
arranging petit
four secs on a
platter since they
do not have icings
and toppings
7. Use the 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 ,icings and
decors, and flavour.
Arrange one type of
petit four for each
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9. Individual plating
of petit fours
provides excellent
opportunities for
creating your own
designs or
composition .
10. You can 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.
Here are some samples of petit four displays:
 STORING PETIT FOURS

 Petit fours depends on the

perishability of its
ingredients
may be stored in their box at
room temperature for up to
three days.
 may be kept in the refrigerator for
up to two weeks if the box is
securely wrapped in plastic wrap

Always serve petit fours at room

temperature
 Petit fours sec that include
dainty biscuits can be kept in
room temperature provided they
are kept in airtight containers to
prevent sogging.

 Macaroons can be refrigerated if to

be stored for longer time.
 See to it that they are well-packed to
avoid deforming their shapes .

 Puff pastries can be refrigerated or

frozen.
 Can be stored in cake keeper
 Sealed plastic bag
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 ACTIVITY 3: Laboratory Work

Form pairs .Each pair will prepare a petit four recipe as prescribed by the
teacher .Present product propertly arrange on a container in an
orderly,aesthetic ,and appetizing manner.Allow the class to evaluate your
product and its presentation by answering a score card that is written on
the board.
 Assessment
1. What are the petit fours named
after?
2-4) What are the three types of petit
fours?

3.Small cakes, cookies or biscuits iced

with fondant or glaze.
6. A bite-size appetizer usually served in
cocktails, before a dinner, and in buffets.

7. It is a variety of small items a fragile and

crunchy cookie like tulipe cookies, baked
meringues, small butter cookies, macaroons and
puff pastries,

8. A small sweet cake, typically round,

flat, and crisp.
9. It is a small cakes usually served as
desserts and snacks.

10. An edible paste made of almond

ground almonds,confectioners’ sugar
,egg,lemon juice.
 Explain
1.Why is it important to store petit fours
using the right container and at the right
temperature?
2. How do perishability of ingredients of a
product relate to the shelf life of the
product?
3. Why is petit four display important in
doing a business of this product?
THINGS TO DO :
FORM TRIADS : Each triad will do the
following :
1.Plan petit four display using only one type of
petit for.
2.Prepare the petit four the group has decided
to do.
3.Choose the appropriate container for the
group’s petit four.
4.Present petit fours on:
a) Individual servings in individual plating
b) Display petit fours arranged in large trays or
THANK YOU !!!!