11 Technical

Vocational Education
Bread and Pastry Production NCII
Quarter 4- Module 1
Prepare Iced, Fresh, Marzipan, and Caramelized Petit Four
Quarter 1
TLE_HEBP9-12PF-Iva-b-12-15
Maintain Hand Tools, Drawing Instruments,
Equipment and Paraphernalia
TLE_ICTTD7/8MT-0b-1

Technical Vocational Education – Grade 11

1

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 OBJECTIVES
This moduleprovides different activities that will help you learn the
knowledge and skills in preparing and producing different kinds of petit fours.
At the end of this lesson, you should be able to:

 prepare, cut, and assemble sponges and bases according to

standardrecipes and enterprise requirements and practices;
 preparepetit fours
with required flavors and consistency; and
 design and use decorations in accordance with establishment
standards and procedures.

Let us determine your prior knowledge in preparing different kinds of petit fours.

Directions: Read each item carefully. Choose the letter of the correct answer. Write your answer
in your paper.

1. It refers to a miniature bite-sized confections coated with icing.

A. Fresh petit four c. Marzipan
B. Iced petit four d. Petit four
2. It refers to a kind of petit fours that is decorated with poured fondant icing.
A. Fresh petit four C. Marzipan
B. Iced petit four D. Petit four
3. Which of the following is a type of petit fours that is made from fruit tartlet?
A. Fresh petit four C. Marzipan
B. Iced petit four d. Petit four
4. The following are the bases used in preparing fresh petit four EXCEPT_________.
a. tart C. cream puff
b. cookies D. éclairs
5. Which of the following is a paste made of almonds and sugar that is worked to plastic
consistency?
a. Fresh petit four C. Marzipan
b. Iced petit four D. Petit four
6. Which petit four filling enhances flavor, adds moisture, and binds the product?
A. Butter C. Jams
B. Ganache D. Meringues
7. Which mixture of chocolate and cream is used as fillings for iced petit four?

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 A. Butter C. Jams
B. Ganache D. Meringues
8. It refers to ensuring that the right quantity of food is prepared and served to customers.
A. Mark up C. Standard size
B. Portion control D. Yield
9. It is a type of icing that is made from butter and or shortening, blended with confectioner
sugar.
A. Buttercream C. Royal icing B. Meringue D.
Custard
10. Which of the following is a rich cream made of chocolate and heavy cream?
A. Ganache C. Meringue
B. Marzipan D. Boiled icing
11. It is an edible mixture used to fill pastries and cakes?
A. Jam and jellies C. Glaze
B. Buttercream D. Fruits
12. This is a type of icing that is made of boiled sugar syrup that is agitated to crystalize it
into mass of extremely small white crystals.
A. Buttercream C. Fondant
B. Custard D. Glaze
13. It is a light kind of cake that is made of meringue and flour.
A. Angel food cake C. Chiffon cake
B. Sponge cake D. Moist cake
14. For how many days can custard filling be refrigerated?
a. 3 c. 5
b. 4 d. 6
15. Which fine white flour is made from soft wheat that contains 7-9% of protein?
A. All-purpose flour C. Bread flour
B. Cake flour D. Wheat flour

From the previous topic, we have learned the different lessons about preparing and
presenting gateaux, tortes and cakes. In this section, you will be able to review the different
frostings used in decorating cakes.

Directions: Match Column A with the correct answer on Column B. Write your answer on the
space provided before each number.

Column A Column B

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 _____1. A French term means rich a. Buttercream Icing
and very chocolate.
_____2. A frosting that is made from b. Royal Icing
heavy paste of egg whites and
confectioner sugar beaten with a c. Boiled Icing
cream of tartar or lemon. It can be
made in different consistency. d. Fondant Icing
_____3. Butter and milk are beaten
together, and then confectioner sugar e. Ganache
is added.
_____4. It is made by warming egg
whites, sugar, and water that is
beaten until fluffy and glossy.
_____5. A purely white sticky icing that
dries hard.

Have you ever attended a cocktail party? Or eating in a fine dining area with a
sumptuous buffet? Did you notice how dishes are presented in sparkling silver or stainless
steel warmers? Or the desserts elegantly set on silver trays, glass receptacles, and cake
pedestals?
Desserts are conversion pieces among patrons. In fact, some patrons keep on coming back
to a buffet because of the wide assortment of desserts that are featured with the main dishes.
Popular among desserts are assorted petit fours ranging from tiny cakes with icings and
fillings with simple to intricate designs. This lesson will provide you the knowledge and skills in
preparing, cutting and assembling petit four.

Take this test and find out how much you know about preparing petit fours.
Directions: Write T if the statement is correct, and F if the statement is incorrect. Write your
answer on the space provided before each number.
_______1. Petit four is a French word means small oven.
_______2. Petit four sales include pastries, cakes and cookies.
_______3. Arranging fruits, nuts, and other items in an attractive pattern is an easy and
effective way to decorate a cake while adding to its flavor and appeal to the customer.
_______4. Aesthetic display of petit fours is an important aspect in food business.
_______5. The standard criteria in presenting petit fours should be flawless, attractive, finely
craft, and elegant.
_______6. Petit four sec means “dry”.
_______7. The shelf life of a petit fours depends on the type of filling and frosting used.
_______8. An edible paste made of ground almonds, confectioner sugar, egg and lemon juice
is called praline.
_______9. Fresh petit four means “iced”.
_______10. Variety of tiny cake covered with fondant icings uses chocolate cake as base.

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Petit Fours
The term “petit fours” refers to confections such as miniature cookies, tartlets, and cakes
that may accompany an afternoon coffee or tea or that are served after a meal. Petit fours are
light, delicate, crisp, and refreshing. The common defining characteristic of petit fours is that
they can be eaten in one or two bites.

Petit fours, which means small ovens in French, refers to the tradition of baking small
pastries in a slow oven after large pastries have been removed and oven temperature is
reduced Petit Fours was originated in France. It is a small confectionery morsel that can be
consumed in one or two bites. Petit Fours should be small. They are often made into different
shapes. They are delicate, crisp, fresh, attractive, light,
and designed to be swallowed in just one or two mouthfuls
This tiny confection traditionally made in smaller oven next to the main oven. During the
1800s, an oven was little more than a large stone cabinet with a fire lit underneath it. Under
these circumstances, temperature control was essentially nonexistent.
It is prepared from a variety of ingredients. They are usually small pieces that have been
baked. While the emphasis is on small, non-baked confectionery items like caramelized and
glace fruits, marzipan shapes, or other small sweet delicacies are also served as Petit Fours.

Types or Kinds of Petit Four Bases:

The base for petit four can be marzipan and sponge. A petit four base must be strong
enough to hold the petit fours.

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 Cake
can be baked in Shortbread
shallow trays mixture of flour,
then topped with fat and sugar,
soft topping then enriched with egg
cut to shape and has a short
desired similar to eating quality
sponge sheets.

Sponge
Pastry baked in thin
puff pastry can sheets and
make a suitable layered together
base for petit with filling which
fours when a act as an
sweet filling is adhesive to hold
used. the sheets of
sponge together

PETIT FOUR GLACE- “ICED”

Petit fours glace is the most common type of petit four that you will find within the United
States. These small pastries are made from sponge cake or pound cake with layers of
chocolate, fruit or buttercream in the center. These cakes are then cut into small shapes such
as squares, rectangles, circles, hearts or diamonds. The
shapes are glazed with a pourable fondant, icing or ganache glaze
Characteristics of Iced Petit Four
• Approximately 1 inch square and about 1.5-2 inches high
• Consist of layers of cake and buttercream frosting
____ 1 Inch _____
1.5 -2
Inches
Fillings

Base
Design and Display Iced Petit Four
It is important to design, decorate, and display petit fours to make them more visually
attractive, appetizing, enhance presentation and textural diversity. Pipe chocolate is applied
using a paper piping bag/pastry bag.

€€
♦
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Cut and Shapes for Iced Petit Four

Filling and Flavor for Iced Petit Four

• Jams are high in moisture are used to enhance flavor, add moisture, and bind product.
Blend jam until a smooth consistency is attained, making sure no lumps are present, as
they will tear sponge cake.
• Ganache is a mixture of chocolate and cream. Ganache carry alcohol flavors well to
add interest to the petit fours. When ganache is agitated it must be worked quickly as it
will set.
• Buttercreams need to be chilled before cutting. Butter creams are flexible for
decorating the tops of petit fours as they can be flavored and easily piped. However,
they can be easily damaged at room temperature.
• Marzipan- sweetened mixture of ground almonds, liquid glucose or egg whites, corn
syrup, and either icing sugar or caster sugar. It is also known as almond paste

FRESH PETIT FOUR

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 typically filled with
buttercream or pastry cream, while fruit tarts are made with custard and then topped with
fresh fruits. Some petits fours frais are also made with marzipan and look like truffles. Petits
fours frais are not typically glazed, but some éclairs and cream puffs will have a chocolate
glaze placed on top to finish them off.

Guidelines in Preparing Petit Four

Prepare bases Cut to Glazing Decorate to Display

shape enhance appeal

• Productio • Any shape • Do not • Plan the • Use

n of the bases is can be used prepare glaze decoration. consistent
the easy part. but wastage too far ahead • Avoid very shape.
• Sheet needs to be or it may lose big decorations. • Use
bases need to be added to the shine, gloss, consistent
cost of • Complement
thin and and heat. • configuration. •
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 even Production. The the petit fours Alternating
across all the • It is best to preparation height and
area. use straight will need to profile
• Avoid lines. be done
lumps and again. •
• Cut small.
bumps. • Bases Product must
made out of any be dry. •
dry pastry cake Plenty of
or sponge. workspace is
required.

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.

Category of Marzipan
Group Ingredients Quantity
A. Almond meal, blanched icing sugar 200g - 275g
B. Brandy almond extract 1tsp + 1 drop
C. Sugar syrup glucose, warm 100ml +/ 40g

Procedure:
1. Sift the icing sugar and combine ingredients from group A into a bowl.
2. Add the ingredients from group B and gradually add the warm glucose.
3. Knead until it forms like dough.
4. Wrap tightly.

Modelled Marzipan
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.

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.

Making a Marzipan Strawberry Procedure:

1. Roll the ball of marzipan into a strawberry shape with the palms of your hands.
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 2. Indent the stem end of the strawberry with an appropriate modelling tool.
3. Roll the strawberry in sugar to simulate the textured surface of the real berry.
4. Cut out a leaf shape for the stem end and fasten it in place using an appropriate
modelling tool.

CARAMELIZED PETIT FOUR

Caramelized sugar can be used to coat petit fours before they are served.
Caramelized petit fours are mainly roasted nuts and dried fruits with marzipan. Any product
that is coated with caramel needs to be dried. Strawberry and grapes can be dipped in
caramel but only have a life span of a couple of hours. The product is best consumed within
30-40 minutes is best.
The main problem here is the moisture from the inside of the fruit weeps out and the hard
caramel falls off of the product. Caramelized nuts and marzipan work better if the product is
dry to carry the caramel better.

Preparation of Caramelized Petit Four

• Put the product to be caramelized on a tray.
• Any fruit that is to be dipped in caramel needs to be dry and its skin needs to be intact.
• Remove all the string and pith of orange.
• Grapes need to be in small clusters of 2 or 1.
• Nuts should be slightly roasted; raw nuts have a diminished flavor.
• Prepare the equipment needed before the making of the caramel.
• Having a prepared surface to place the caramel dipped product is also important.
• An oiled surface will allow the caramel to cool and then not bond to the surface.  If
hot caramel is placed onto an unprepared surface it will stick to the surface.
• The product will then crack when attempting to remove the product from that surface.

Preparation of coating for fruits

• Caramel is sugar that is cooked until it reaches a temperature of 156°C until it begins
to color. The color intensifies as the temperature increases.
• Caramel that has reached a temperature of 175°C is burnt. It will have the very dark,
almost black color and from this point on, it loses sweetness and becomes bitter.

To Make the Caramel

• Dissolve a portion of sugar in some water; 4 parts sugar to 1-part water.
• Slowly heat until boiling. Stir occasionally to dissolve sugar before solution boils.
• When solution reaches boiling point, add 10% liquid glucose of sugar weight.
• Stir gently to dissolve glucose.
• Skim any scum that rises to the top.
• Wash sides of pot down with pastry brush and cold water.
• Allow solution to cook until temperature reaches 160ºC.
• Do not stir the solution while it boils as this may cause crystallization to occur.
• As solution rises above 160ºC it will begin to change colour to light amber color.
• When solution has colored to desired caramel colour, remove from heat and arrest the
cooking process by placing base of pot into cold water.
• Leave in cold water until solution stops boiling.
• The solution is now ready to use.

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 • Speed and efficiency is needed here because as the solution cools the caramel
becomes thicker and harder to work.

Coating Caramelized Petit Fours

• Dip the product into the hot caramel.
• Take a dipping fork into oil and then pick up the product and let it drop into the toffee.
• Use the oil covered tines of the fork to roll the product in the hot caramel.
• Remove the product from the hot caramel. The caramel covered product should slide
off the fork onto the prepared surface that has been smeared with oil to prevent
sticking.
• Allow caramel to cool before removing to paper cup for storage.
• Some product can be dipped by holding bottom of product and dipping of the product
into hot caramel. Care needs to be taken here as the danger of burning fingers is high.
• Hold product above caramel and allow excess to flow back into pot. Sit product on
oiled surface to cool.

Safety Precautions
• Have a bowl of cold water when working with hot caramel.
• Hot caramel can cause damage skin on contact.
• Avoid wiping hot caramel off as it will just cause more damage.
• Place the affected area into the cold water. This will cool and set the caramel.
• It can then be peeled off with minimal damage to skin surface.
• The damage is already done and blisters will ensure.
• This technique is about minimizing further damage to other parts of the body

Displaying Caramelized 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.
• All varieties of petit fours are best served fresh.
• Use of ceramics plates and platters, glass, mirrors, trays is effective in buffet style
service.
• The recommended serving is 3 - 4 pieces per plate.
• Caramelized petit fours need to be served fresh and in paper containers. This makes it
easy for the customer to handle them.

Prepare and Display Caramelized Petit Fours

Select fruits/nuts
• For easier handling, make sure that the fruits skin and stem are still attached.
• Fruit needs to be dry.
• Dispose broken and chipped nuts.
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
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 • 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.
Display caramelized petit fours
• Give the normal display characteristics of the product.
• Highlight attributes of product.
• Show craftsmanship in display.
• Alternate shapes to improve eye appeal.

Independent Activity 1
Directions: Plan three different recipes of petit four by completing the table below. Place your
answer in your answer sheet.

Petit Four Base Fillings/Coating (Jams/ Garnishes/toppings

(Pastry/cakes) frosting) (fruits/nuts/glaze)
1.

2.

3.

Independent Assessment 1
Directions: Complete the statement by highlighting the correct answer. Put your
answer in your paper.
1. (Square, Round, Heart) shape of cutting petit four can minimize waste.
2. A (buttercream, ganache, fondant) frosting is best to use for sponge cake.
3. Do not prepare glaze too far ahead or it may lose (flavor, gloss, moisture)
4. Petit four is derived from a (French, Italian, English) word means small oven.
5. Iced petit fours is approximately (1, 2, 3) inch/es square and about (1.5-2, 2, 3) inches high

Independent Activity 2

CREATE A HOMEMADE GANACHE

Directions: Make a ganache for your iced petit four following the procedures below.
Remember the safety measures that you have learned from your previous lessons.

Ingredients:
100 grams chocolate bar 1 tbsp. butter 2 cups All-purpose cream

Procedure:
1. Heat the cream to the boiling point. Remove from the heat.

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 2. Finely chop the chocolate and place in a bowl.
3. Pour the hot cream over the chocolate. Stir until the chocolate is melted and well
blended with the cream.
4. Allow to cool slightly before use. This makes a thin, shiny coating when poured over
cakes.

Your performance will be rated using the Scoring Rubric below.

Performance Level
Excellent Very Satisfactory Satisfactory Needs No
(5) (4) (3) Improvement Attempt
Dimension (2) (1)
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools No
and equipment equipment equipment equipment and attempt
correctly and correctly and correctly but equipment
confidently at all confidently most less incorrectly
times. of the time. confidently and less
some times. confidently
most of the
time.

2. Safety work Observes safety Observes safety Observes safety Not observing No
habits precautions at precautions most precautions safety attempt
all times. of the time. sometimes. precautions.

3. Completeness Tasks is Tasks is Tasks is nearly Task is not No

of task completed completed completed completed. attempt
following the following the following the
guidelines in the guidelines in the guidelines in
activity with activity. the activity.
improvements/
innovations .
4. Output/Produc Output/product Output/product is Output/product Output/produc No
t is attractive and attractive and is attractive but t is not attempt
appetizing with appetizing but not attractive nor
correct the consistency appetizing. appetizing.
consistency and and texture is
glossy finish not so good.

TOTAL POINTS

Independent Assessment 2

Direction: Match your petit four base from Column A with the appropriate fillings from Column
B. Write the letter of the correct answer in your answer sheet.

Column A Column B

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 1. Tarts a. Jams and Jellies
2. Éclairs b. Ganache
3. Fruits and nuts c. Pastry Cream
4. Sponge cake d. Caramel
5. Chocolate Cake e. custard

Independent Activity 3

Directions: Imagine that you owned a well-known pastry shop. Plan a five (5) designs of
iced petit four for a wedding party using a sample box below.
Place your answer in your
paper.

Base:
Fillings:
Frostings/Garnishes:
Designs:

Independent Assessment 3
Directions: Create your own iced petit fours. Design and use decorations in accordance with
establishment standards and procedures using the recipe below.

Ingredients: Tools Needed:

Inipit bread from your local store Bread knife/serrated knife
2 cups powdered sugar Ruler
1-2 tbsp. milk Fork
1-3 drops of desired coloring Cooling rack Sprinkles/garnishes or
ganache
(optional)

Directions:
I. Petit four Icing
Combine powdered sugar and milk until forms a pouring consistency, then add color of
your choice.

II. Assembling Petit Four

1. Cut your inipit bread into square
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 2. Dip the cake on your icing, or completely coat the top and sides of your petit four base
3. Decorate your petit four with sprinkles/or pipe a homemade ganache
4. Let it dry in your cooling rack.
5. Your petit four is now ready to serve!

Find out how well you performed by accomplishing the scoring rubric honestly and sincerely.
Remember, it is our learning that is at stake.

PERFORMANCE LEVELS
4 - Can perform this skill without supervision and with initiative and adaptability to
problem situations
3 - Can perform the skill satisfactorily without assistance or supervision 2
- Can perform the skill satisfactorily but requires some assistance and/or
supervision
1 - Can perform parts of the skill satisfactorily, but requires considerable
assistance and/or supervision

PERFORMANCE CHECKLIST 4 3 2 1
Step 1: Cut the cake into squares
Use a ruler and sharp knife to cut the cake into little cubes. The classic
size for petit fours is 1″ cube, but you can cut yours as large or a small as
you like.
Step 2: Dip the cake cubes/Cover the cake cubes with icing
 Stick the end of a skewer or chopstick into the cut side of a piece
of cake. Dip the cake in your chosen poured icing, completely
coating the top and sides.
Step 3: Let the petit four dry
 Slide the fork under the dipped petit fours and gently lift it off of the
stick. Move the petit four to a parchment-lined baking sheet (or a
drip rack), using the stick to help slide it off of the bowl
Step 4: Decorate petit four
• Plan the decoration
• Avoid Big decorations
• Complement the petit fours
TOTAL SCORE

A. Directions: Fill-in the blanks with the correct word/s to complete the sentences
below. Put your answers in your paper.
1. Iced petit four are small, bite-sized _________ with a thin coating of glaze, typically
fondant.
2. Iced petit four is approximately __________ inch/es square and about_________
inch/es high
3. Petit four fresh is created with mini ____________.
4. Caramel petit fours are created with _____________ rather than cake
5. Marzipan is made from _________ and ___________.
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 Let us help Jenny prepare a caramelized petit four as a surprise for her friend’s birthday.
Directions: Arrange the following steps in preparing caramel in chronological order. Number it
from 1-12. Place your answer in your paper.

____Dissolve a portion of sugar in some water; 4 parts

sugar to 1part water.
____Do not stir the solution while it boils as this may
cause crystallization to occur.
____When solution reaches boiling point, add 10%
liquid glucose of sugar weight.
____Leave in cold water until solution stops boiling.
____Wash sides of pot down with pastry brush and
cold water.
____The solution is now ready to use. Speed and
efficiency is needed here because as the solution
cools the caramel becomes thicker and harder to work
____Slowly heat until boiling. Stir occasionally to
dissolve sugar before solution boils.
____Stir gently to dissolve glucose.
____Skim any scum that rises to the top.
____Allow solution to cook until temperature reaches
160ºC.
____As solution rises above 160ºC it will begin to
change colour to light amber color.
____When solution has colored to desired caramel
colour, remove from heat and arrest the cooking
process by placing base of pot into cold water

Directions: Read each item carefully. Choose the letter of the correct answer. Write your
answer in your paper.

1. A kind of petit four made by coating the roasted nuts and dried fruits.
A. Marzipan C. Fresh
B. Caramelized D. Glace
2. Any product that is coated with caramel needs to be _________ first.
A. wrap C. dried
B. refrigerated D. cover
3. It is a kind of sugar that is cooked until it reaches temperature of 156°C until it begins to
color.
A. Caster C. Marzipan
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 B. Caramel D. Confectioner
4. Caramel that reaches this temperature is a burnt caramel.
a. 156°C c. 146°C
b. 175°C d. 136°C
5 .A petit four base must be strong enough to hold the glace, the following maybe used
as a base Except, _____
A. marzipan C. sponge
b. meringue D. pastry
6. Caramel is a sugar that is cooked until it reaches a temperature of ____ until it begins to
color.
a. 156 °C c. 176 °C
b. 146 °C d. 126 °C
7. Why is it important to design and display petit four?
a. to add weight to the product. c. to prolonged the shelf life.
b. to cover tightly. d. to make it perfect.
8. Perishable ingredients like custard, whipped cream, buttercream or frostings with raw milk
or eggs should be____.
A. thaw at room temperature C. refrigerated B. wrap in a
plastic D. boxed
9. Caramelized petit four may have a shelf life of roughly how many weeks?
A. 1-2 weeks C. 3-4 weeks
B. 2-3 weeks D. 4 weeks
10. The following should be manifested in displaying petit fours EXCEPT_________.
A. consistent shape C. use consistent configuration
B. alternating height & profiles D. use unevenly space
11. Presenting a bake product is as important as its production.
A. Yes C. No
B. Maybe D. All of the above
12. The shelf life of petit four depends on its ingredients. The following will prolong their shelf
life EXCEPT__________.
A. separate frostings and fillings from the cake. [Link] them in a vapor and
B. wrapped the cake layers into pieces in airtight moisture proof container.
container. D. keep them at room
temperature.
13. How to make a caramel?
A. Dissolve a portion of sugar in some water C. Dissolve a portion of sugar
4 parts sugar to 1 part water. in some water 6 parts sugar to 3
B. Dissolve a portion of sugar in some part water.
water 5 parts sugar to 2 part water. D. Dissolve a portion of sugar
in some water 7 parts sugar to 4
part water.

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14 Which of the following is the best way to store marzipan?
A. Wrap it in a plastic and place it in an airtight C. Put it in a box and refrigerate. container.
D. Wrap it in a plastic and freeze.
B. Wrap it in a plastic at room temperature.
15 Storage plays an important role in the production and serving of petit fours, therefore the
following tips should be taken in consideration, EXCEPT________.
A. if the item is susceptible to humidity, it should C. it is produce as close to serving be
held airtight as possible
B. vacuum sealed if possible D. it must be unwrapped in room temperature area.

Directions: Read each statement carefully. Shade the smiley symbol if the statement is
correct, and sun symbol if the statement is incorrect. Put your answer in your paper.

☼ ☺ [Link] 20% of the product is wasted if round and diagonal shape is used. ☼ ☺
[Link] carry alcohol flavors well to add interest to the petit fours ☼ ☺
[Link] need to be chilled before cutting.
☼ ☺ [Link] are easily damaged at room temperature
☼ ☺ [Link] four glace are is created with mini pastries

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18