11 Technical

Vocational Education
Bread and Pastry Production NCII
Quarter 4- Module 2
Display and Store Petit Fours
TLE_HEBP9-12PF-Ivi-16-17

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Page of 25
Directions: Read each item carefully. Choose the letter of the correct answer.
Write your answer in your paper.
1. Which of the following are the example of receptacles used in presenting
petit fours?
A. Platters
B. Glass
C. Ceramic Plates
D. All of the above

2. All varieties of petit fours are best served when,

A. Dry
B. Fresh
C. Cold
D. Warm

3. What is the ideal color for a caramel?

A. Light amber’
B. Dark
C. Brown
D. Medium Brown

4. What is the correct storage method for all types of petit fours?
A. Keep in an air tight container
B. It must be refrigerated

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 C. All petit fours are best at room temperature
D. In a paper container

5. When should petit fours be prepared?

A. The day before it is serve
B. As close to service as possible
C. Two days before the service
D. All of the above

6. How many pieces of petit fours is effective for individual modern coffee
service?
A. 2-3 B. 3-4
C. 1-2
D. 4-6

7. What is the effect of moisture in caramelized petit four?

A. The sugar will Softened
B. The sugar will Dissolve
C. The sugar will Dislodge
D. All of the above

8. The following are the effective ways in displaying petit four except,
A. Alternate shapes to improve eye appeal
B. Alternate heights to break up profile
C. Highlight receptacles used
D. Highlight attributes of the product

9. Which of the following is the best material for presenting caramelized

petit four?
A. Paper
B. Glass
C. Plate
D. Plastic container

10. Why petit fours are attractively displayed?

A. To show craftsmanship
B. To catch customer’s attention
C. To show decorating skills
D. All of the above

11. The following is the best way to store marzipan except,

A. Place it in an airtight container
B. Wrap in a plastic cling

C. Place it in a cool dry place

D. It must be refrigerated

12. A strawberry and grapes that is dipped in caramel is best consumed

within how many minutes?
 A. 10-20 minutes
B. 30-40 minutes
C. 15-25 minutes D. 40-50 minutes

13. What will happen when you stir the caramel solution while it boils?
A. It will produce bubbles
B. It will crack
C. It will cause crystallization
D. It will produce lumps

14. When working with marzipan, what guidelines should be observed to

preserve its color and to keep it moist?
A. Use stainless steel rather than aluminum mixing bowls
B. Marzipan must be exposed to cool dry place
C. wrap unused marzipan with a damp cloth
D. Marzipan must be left uncovered

15. What will happen if the glaze is prepared too far ahead of service?
A. It may lose heat
B. It may lose shine
C. It may lose gloss
D. All of the above

From the previous topic, we have discuss the lessons on how to prepare different
kinds of petit fours. Let us review the lessons that you have learned by answering
this activity. Place your answer in your paper.

Across
1. It is made from 4 parts of sugar and 1 part of water
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 3. A small confections that is tastefully decorated and designed to be
served as dessert.
5. A small bite sized petit four made from cake with a thin coating of
glaze, typically fondant.
7. Any product that is coated with caramel needs to be ____ first. 9.
A French word means “Oven”
10. Caramel that reaches a temperature of 175c in ______ caramel
Down
2. A sweetened mixture of ground almonds, liquid glucose.
4. It is a kind of petit four that is created with mini pastries.
6. A French word means small
8. In preparing caramelized petit four, nuts should be slightly
__________

Directions: Plan a technique on how to store different kinds of petit fours to protect
them from adverse conditions, to maintain its integrity, and to maintain its freshness and
customer’s appeal.
The answer should cover all the types of petit fours such as fresh, iced, marzipan,
and caramelized petit fours. Place your answer in your paper.
DISPLAYING PETIT FOURS

 Attractive presentation of petit fours catches

customer¡¦s attention.
 To make it looks more attractive, arrange it
neatly.
 A neat uncluttered, clean and tidy display is
essential. This greatly affects the visual impact
and appreciation of the viewer and will tempt
the customer to indulge
 Highlight attributes of product.
 Show craftsmanship in display.
 Apply alternate height to break up profile, and
shapes to improve eye appeal.
 All varieties of petit fours are best served fresh.
 Use of ceramics plates and platters, glass,
mirrors, trays is effective in buffet style service.

 Iced petit fours can be arranged in different shapes such as square, rectangles,
round, triangle, and even diamonds. It needs to be consistent in designs

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 Fresh petit fours are best displayed long rows on plates or platters. Fresh petit
four should be crisp to the bite and if allowed to stand exposed for too long in the
open will lose that crispness and be dull to eat
 Marzipan petit four can be placed in individual paper cups before arranging them.
They look most attractive when arranged neatly and with thought given to the
repetition or alternation of shapes, colors and decorations.
 Caramelized petit fours need to be served fresh and in paper containers. This
makes it easy for the customer to handle them.

Prepare products
 Product should be clean and smooth and no foreign matter is attached.
 Prepare marzipan flavor fillings between nuts or insert into dates.

Prepare coating for fruits

 Caramelized sugar should be heated sufficiently in high temperatures that it
sets with a “crack”.
 A light amber color should be present; hence the name caramel.

Coat caramelized petit fours

 Handle hot caramel with care.
 Product should have a dry surface for the caramel to bond.
 The product should be cooled in a non-stick ability-oiled surface.

STORE PETIT FOUR

Storage plays an important role in the production and serving of petit fours. The
environmental and individual characteristics of each item needs to be taken into
consideration. If the item is susceptible to humidity, it should be held airtight, vacuum
sealed when possible. The best way to have fresh petit fours is to produce them
regularly and as needed. Caramelized petit four may have a shelf life of roughly 1 to
2 weeks. Fresh petit fours are kept for shorter periods of time, which varies by
product. Freezing is a good option for many of the bases and dough which can be
made up ahead of time and held until ready to bake or assemble.

Proper storage petit four

 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.
 Caramelized 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.
 Products such as 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 should be stored in cool dry environment for storage.
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.
 To maintain freshness petit fours should be finished as needed.
 Part processing can be achieved like making shortbread and freezing.
 Bake as needed which may 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 safe food containers

Independent Assessment 1
Attractively displayed petit fours are great product for catching the customers‟
attention. Let us try your skills in decorating and displaying different kinds of
petit fours by completing this activity.

Directions: Draw diagram on A4 paper showing position, and shape of petit fours.
You will decide the kind of receptacles that you will use in displaying your petit fours.
Make sure that you will include the four types of petit fours. Iced, fresh, marzipan,
and caramelized petit fours. Be creative in presenting your output.

Your performance will be rated using the scoring rubric below

Performance Level
Excellent Very Satisfactory Needs No
(5) Satisfactory (3) Improve Attempt
Dimension (4) ment (1)
(2)
1. USES FOUR Drawing/Ou Drawing/Outp Drawing/Ou Drawing/ No
TYPES OF tput ut includes tput Output attempt
PETIT includes three types of includes includes
FOURS four types petit fours. two one
of petit types of type of

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 fours. petit petit
fours fours.
2. USE OF Receptacle receptacle is Receptacle Receptac No
RECEPTACLES is somewhat is le is not attempt
(TRAYS, PLATE, complemen complementa complemen complem
AND ETC.) tary and eye ry and tary but not entary nor
appealing appealing to appealing appealin
sight to sight g to sight

3. SHAPE AND Incorporate Incorporated Incorporate Variety in No

POSITION d variety of some d limited shapes attempt
(PROPORTION) shapes and repetition of variety of and
positions. shapes and shapes and positions
positions positions. was not
incorpora
ted.
[Link] Presentatio Presentation Presentatio Presentat No
PRODUCT n is is attractively n is ion is not attempt
PRESENTATION attractively displayed but somewhat attractive
displayed does not attractive and do
and highlights the and not
highlights attributes of highlights highlights
the petit fours. the the
attributes of attributes of attribute
petit fours. petit fours. of petit
fours.
TOTAL POINTS

Independent Assessment 2

Directions: Write T if the statement is true, and F is the statement is false. Write
your answer in your paper.
1. A humid closed environment is best for storage of all petit fours except those
that contain perishable ingredients like fresh cream.
2. Displaying on ceramics plates and platters, glass mirrors trays can look very
effective in buffet style service.
3. Marzipan petit fours need to be served fresh and in paper containers. This
makes it easy for the customer to handle them.
4. The sugar in caramelized petit four breaks down when it stands for too long
at room temperature.
5. All varieties of petit fours are best if served fresh.
6. The best way to have fresh petit fours is to produce them regularly and as
needed.
7. Iced petit four should be crisp to the bite.
8. Individual serving of 8-10 pieces per plate is effective for modern coffee
service.
9. Petit four display need alternate shapes to improve eye appeal.
10. Fresh petit four worst enemy is moisture from the air.
Directions: Fill-in the blanks with the correct word/s to complete the sentences below.
Write your answer in your paper.

Directions: Prepare and produce a well packed petit fours. Use your
previously planned petit fours in Independent Assessment 3 as a guide.
Follow the directions below in the completion of the task.
1. Wear available PPE’s at home
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 2. Observe safety and sanitation in your workplace
3. Prepare needed tools and materials, ingredients and packaging
material that are readily available at home.
4. Prepare your chosen petit fours.
5. Package your petit four in accordance with established standards
and/or procedures.
6. Observe precautionary measures at all times. You can ask assistance
or supervision of your teacher while doing the activity. If possible seek
the guidance of adult at home.
7. After working, clean the area and return the tools/materials to their
proper place.
8. Take pictures and/or video of your performance to be submitted to your
teacher for evaluation. If not possible, you can draw your output.
Your performance will be rated using the Scoring Rubric Below
Dimension Excellent Very Satisfactory Needs No
(5) Satisfactory (3) Improvement Attempt
(4) (2) (1)
1. Use of tools Uses tools Uses tools Uses tools Uses tools No
and equipment and and and and attempt
equipment equipment equipment equipment
correctly at all correctly correctly incorrectly
times. and but less and less
confidently confidently confidently
most of the sometimes most of the
time. . time.
2. Safety work Observes Observes Observes Not No
habits safety safety safety observing attempt
precautions at precaution precaution safety
all times. s most of sometimes precautions.
the time. .
[Link] Task is Task is Task is Task is not No
s of task completed completed nearly completed. attempt
following the following completed
guidelines in the following
the activity guidelines the
with in the guidelines
improvement/ activity. in the
innovation. activity.
[Link]/ Output/produ Output/pro Output/pro Output/prod No
Product ct is attractive duct is duct is uct is not attempt
and attractive attractive attractive nor
appetizing and but not appetizing.
with good appetizing appetizing.
color but color
combination. combinatio
n is not so
good.
Total
Directions: Read each item carefully. Choose the letter of the correct answer. Place
your answer in your paper.

1. It is a word used which means to absorb moisture from the atmosphere.

A. Crystallization
B. Hygroscopic
C. Dislodge
D. Dissolving
2. Which of the following is paste made of ground almonds?
A. Marzipan
B. Praline
C. Nougatine
D. Caramel
3. The following are the base of petit four Except,
A. nougatine
B. danish pastry
C. cream puff
D. cookies
4. Petit fours are NOT served, A. After dinner’
B. Afternoon tea
C. With tea or coffee
D. Before breakfast
5. Why is it important to dip fruits in boiled sugar solution as close to service as
possible?
A. To its warm to eat
B. To prevent the sugar from dissolving
C. To make the fruits sticky
D. To cover the fruits crusts
6. At what temperature does the boiled sugar begin to turn golden in color?
A. 175c
B. 154c
C. 156c
D. 124c
7. What factors do you take into account when displaying petit fours?
A. Alternate shapes to improve eye appeal
B. Alternate heights to break up profile
C. Highlight attributes of the product
D. All of the above
8. What is the best way to store petit fours?
A. Wrap in a plastic wrap
B. Wrap in a room temperature area
C. Place in an airtight container in a cool dry place
D. Petit fours must be refrigerated
9. How do you maintain freshness in your petit fours?
A. Produce the day before service
B. Produce them as needed
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 C. Produce two days before serving D. Produce and refrigerate before
service
10. What type of fruit is best dipping for caramel?
A. Citrus fruits
B. Fruit with low moisture content
C. Dried fruit
D. Apples and pears
11. What is the most efficient shape to cut your petit four?
A. Oval
B. Square
C. Triangle
D. Round
12. What preparation do you need to do before applying glaze to petit fours
A. Petit four base have a smooth surface
B. Petit fours needs to be dry
C. Petit four must have a sharp edges
D. All of the above
13. When presenting petit fours, what is needed to display and produce a great
effect?
A. Neat uncluttered
B. Clean and tidy
C. Artistically decorated
D. All of the above
14. The following are the best environment to store petit four EXCEPT,
A. cool
B. dry
C. low humidity
D. at room temperature
15. What is the advisable commodity to have nearby when you are working with
hot caramel?
A. A damp cloth
B. A candy thermometer
C. A bowl of cold water
D. A warm water

Directions. Answer the activity below. Choose the letter of your answer
from the choices below. Put your answer in your paper.
a. Caramelized
b. Iced
c. Fresh
d. Marzipan

1. It is best to store in an airtight container with a plastic wrap to prevent it from drying.
2. It is best serve within a span of 30-40 minutes.
3. This is a type of petit fours that is not typically glazed.
4. This is a petit fours that is typically finished with intricate, stylized piping
5. It is a kind of petit for that imitates the shape of a real fruit
 11.
B 10.
B 9.
C 8.
D 5.
D 7.
B 4.
C 6.
E 3.
B 15. C 5.
A 2.
D 14. D 4.
D 1.
A 13. D 3.
Additional Activities
A 12. D 2.
B 11. B 1.
Assessment

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