UC 4 - Bread Pastry

COMPETENCY - BASED
LEARNING MATERIAL
Sector
TOURISM
Qualification Title
BREAD AND PASTRY PRODUCTION

NCII
Unit of Competency
PREPARE AND DISPLAY PETITS FOURS
Module Title
PREPARING AND DISPLAY PETITS FOURS
POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC.

Mc Arthur Highway, Brgy. Kiagot, Digos City
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in BREAD AND PASTRY PRODUCTION NCII
QUALIFICATION. This module contains training materials and activities for you to complete.
The unit of competency Prepare and Display Petits Fours contains knowledge,
skills and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to complete

each learning outcome of the module. In each learning outcome are Information Sheet,
Self-Checks, Task Sheets and Job Sheets. The follow these activities on your own. If you
have questions, dont hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training shall be
prepared during the workshop to support in the implementation of the training program.
This module is prepared to help you achieve the required competency, in BREAD
AND PASTRY PRODUCTION NCII.
This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your facilitator.
Remember to:
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Answer keys are included in
this package to allow immediate feedback. Answering the self-check will help you
acquire the knowledge content of this competency.
Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
Submit outputs of the task sheets and job sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during
the institutional competency evaluation.
A certificate of achievement will be awarded to you after passing the evaluation. You
must pass the institutional competency evaluation for this competency before moving to
another competency.
BREAD AND PASTRY PRODUCTION NCII
105 Hours
Contents of this Competency Based Learning Materials
No. Unit of Competency Module Title Code
1 Prepare and Produce Bakery Preparing and Producing TRS741379

Products Bakery Products
2 Prepare and Produce Pastry Preparing and Producing TRS512317

Products Pastry Products
3 Prepare and Present Gateaux, Preparing and Presenting TRS512318

Tortes and Cakes Gateaux, Tortes and Cakes
4 Prepare and Display Preparing and TRS512321

Petits Fours Display Petits Fours
5 Present Dessert Presenting Desserts TRS741343

MODULE CONTENT
Qualification: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: PREPARE AND DISPLAY PETITS FOURS
Module Title: Preparing and Display Petit Fours
Introduction:
The module covers the knowledge, skills and attitude required to be able
to prepare and display petits fours to a level of high and consistent quality.
Nominal Duration: 51 Hours
Learning Outcomes:
At the end of this module you MUST be able to:
LO1 Prepare Ice Petits Fours

LO2 Prepare Fresh Petits Fours
LO3 Prepare Marzipan Petits Fours
LO4 Prepare Caramelized Petits Fours
LO5 Store Petits Fours
Learning Outcome # 1 Prepare Ice Petits Fours
Contents:
1. Characteristics of classical and contemporary petits fours
2. Underlying principles in making petit fours
3. Types and kinds of sponge and bases
4. Different kinds of fillings
5. Procedure in making fondant icing
6. Decors and designed
Assessment Criteria:
1. Sponges and bases are prepared, cut and assemble according to standard recipes and enterprise
requirements and practices
2. Fillings are prepared with the required flavors and consistency
3. Fondant icing is brought in accordance with the required temperature and established standards
operating procedures.
4. Decorations are designed and used in accordance with the establishment standards and procedures
Conditions:
Personal protective clothing Decorative cutters
Small hands tools Molders
Measuring equipment Pots and pans
Set of knives CDS, VHS
Rolling pins Hand outs
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral Recitation
Written examination
Observation
Learning Experiences / Activities
Learning Outcome # 1
Prepare Ice Petits Fours

Learning Activities Special Instructions
This Learning Outcome deals with the development

Read: Information Sheet 4.1-1
of the Institutional Competency Evaluation Tool
PREPARE AND DISPLAY PETIT FOUR which trainers use in evaluating their trainees after
finishing a competency of the qualification.
GLACE
1. Prepare petit four bases Go through the learning activities outlined for you on
2. Cut and assemble bases for petit the left column to gain the necessary information or
knowledge before doing the tasks to practice on
four glace performing the requirements of the evaluation tool.
3. Prepare and flavor fillings to The output of this LO is a complete Institutional
required consistency Competency Evaluation Package for one
4. Prepare petit four glace for Competency of BREAD AND PASTRY
PRODUCTION NCII. Your output shall serve as one
glazing of your portfolio for your Institutional Competency
5. Decorate petit four glace to Evaluation for Preparing and Display Petits
enhance customer eye appeal Fours.
6. Display petit four glace
Feel free to show your outputs to your trainer as you
Perform: Task Sheet 4.1-1 accomplish them for guidance and evaluation.

which trainers use in evaluating their trainees after
Go through the learning activities outlined for you on

the left column to gain the necessary information or
performing the requirements of the evaluation tool.
After doing all the activities for this LO1: Prepare

Ice Petits Fours; you are ready to proceed to the
next LO2: Prepare Fresh Petits Fours.
INFORMATION SHEET 4.1-1
PREPARE AND DISPLAY PETIT FOUR GLACE
1. Prepare Petit Four Bases
Petit Fours glac are generally either glazed with fondant or dipped in chocolate before the
final decoration is added.
The term glac is also used to indicate any iced pastry. Such as a
small tartlet or those made from pate a choux or meringue.
They must be small enough to be consumed in one to two bites.
Small almond cakes may also be wrapped in marzipan or modelling

chocolate and served as petit fours.
Petit four bases can be made from any edible product.
Normal products used are:
Sponge
Cake
Shortbread
Pastry
Chocolate
Marzipan
Choux pastry.
Main requirement of a petit four base is that it is strong enough to 'hold' the petit four when it
is picked up by the customer to be eaten.
Sponge
Normally sponge is baked in thin sheets and they are layered' together with flavoured filling
that will act as an adhesive to hold the sheets of sponge together.
The sponge sheets can be plain or flavoured.

The sheets can be just a carrier for the filling, especially chocolate.
When the sponge sheets are layer with the filling they are stored for
a period of time for the sheets and filling to bond and then the sheet
is cut into small pieces:
Cut into a variety of shape

Most economical is square or rectangular
Half moon, triangular or diamond shape
Round or oval is less efficient as there is more wastage with these shapes.
Cake
Cake can be baked in shallow trays of depths of 1-2cm,

topped with soft topping then cut to shape desired similar to
Sponge sheets.
Shortbread
A mixture of flour, fat and sugar, enriched with egg and has a 'short' eating quality. A firmer
variety of shortbread with a formula of 2:1:1.
2 parts flour, 1 part sugar, 1 part butter or fat.

This formula produces a firmer shortbread that will resist the migration of moisture from the
filling to the base. It will then hold together better when the customer picks the petit four up
in their fingers.
Pastry
A savoury pastry like puff pastry can make a suitable base for petit fours when a sweet filling
is used.
Chocolate
When working with ganache, a soft mixture of chocolate and cream can be presented in a
base of hard chocolate. This chocolate has been melted and 'tempered' then spread thinly
onto parchment paper and allowed to set. At the point of setting it is cut into shapes with a
warmed metal knife or cutter.
Marzipan
Marzipan can be used as a base for petit fours.
Choux pastry
Choux pastry is made by boiling water and fat, adding flour and
cooking panada.
As the panada cools, eggs are incorporated.
This batter is then piped to size and baked.
The baked cases are then filled with desired flavoured creams then
decorated.
The pieces are small.
Variety of filling is limited only by the imagination.
2. Cut and assemble bases for petit four glace

Bases for petit four glac
Before you can assemble your petit fours the basic principle is the same.
Mise en place, everything in place before you start.
Normal
Sponge sheets, plain vanilla flavour

Binding agent, normally jam, apricot
Or
Flavoured butter cream.
Chocolate
Sponges sheets, chocolate

Raspberry jam
Or
Ganache.
Classical Opera cake
Marzipan and butter enriched sponge sheets

Ganache
Coffee flavoured butter cream.
Normal Assembly
What is needed?
Sponge sheets that are approximately 5mm thick, 3 or 4, depending on thickness

When assembled the combined height will be approximately 3cm high (1.25 inches)
Apricot jam, smooth texture, no lumps
Baking paper 2 sheets.
Method of Assembly
Lay 1 sponge sheet on a sheet of baking paper

This is to make it easy to move around the bench
Make sure the paper the sponge sheet was baked on is
removed
Spread a thin layer of apricot jam over the sponge sheet
Place a second sheet of sponge on top
Press firmly into place
Remove any loose sponge crumbs
Spread a second layer of apricot jam thinly over sponge sheets
Take a third sheet of sponge and turn over so bottom of sponge sheet is on top
Lay sponge sheet on top and place 2 nd sheet of paper on top and press sheets of
sponge firmly together
Place a metal tray on top and allow layered sponge sheets and apricot jam to bond
If using butter cream the product needs to be cooled so the butter cream sets firm
Product needs to stand, while being weighted down for at least 2 hours
Butter cream products need to stand in cool environment until they are firm.
Cut bases to the desired shape
The biggest shape that these petit fours are cut into is square.
Why? Less waste.
Any shape can be used but accuracy of cutting is essential. Minimising waste will increase
yield therefore profits increase.
Size
Variety of shapes
Consistency in size and shape.
Shapes to cut
A lot of product can be lost when a curved shape is used. Up to 20%.

Triangle Shapes
Square cut
3. Prepare and flavor fillings to required consistency
Fillings will vary according to selling price, storage requirements and marketplace
requirements.
Jams, various flavours
Ganache
Butter creams.
Jams
Jams are high in moisture and carry good flavours. There role is to
bind, add flavour and moisture to a product that is normally dry in
texture. These do not need refrigeration.
Jam needs to be blended until a smooth consistency is achieved, no lumps, as they will tear
at the fabric of the sponge sheet.
Ganache
Ganache is a mixture of chocolate and cream. It is well liked but it is

expensive to produce. Ganache will carry alcohol flavours well to add
interest to the petit fours.
These can stand in non refrigerated areas. Ganache needs to be allowed

to cool to room temperature and then blended until smooth. When ganache
is agitated it must be worked quickly as it will set.
Butter creams
Butter creams can be flavoured to desired standard adds good mouth feel and cuts well
when cold.
It needs to be chilled before cutting. It will then need to stand in non refrigerated
environment for short periods of time.
Butter creams are versatile for decorating the tops of petit fours as they can be flavoured
and easily piped. But it damages easily when at room temperature.
When butter cream is made it needs to be kept at a temperature that will not give adverse
reaction to customers.
To use butter cream it needs to be pliable and smooth.

4. Prepare petit four glace for glazing
Introduction
Glazing should include:
Jams
Jam can be used as a glaze but it needs to be applied when it is boiling. It needs to be
applied thinly and then given the opportunity to dry. Care needs to be taken when cutting.
Creams
Creams make a food topping. If using fresh cream then the product
will need to be kept chilled and time spent at room temperature is
kept to a minimum.
Chocolate
Chocolate makes a good glaze but is difficult to cut. Structure can be

modified to make the cutting easier and make eating quality softer. Modern techniques will
spray chocolate to coat. Give interesting textural interest to
finished coating.
Fondant
Fondant is the classic enrobing agent. If it is tempered

correctly, it should give a brilliant shine to make eye appeal
to the customer.
Ganache
Ganache is excellent. Consistency can be adjusted to suit needs.
To apply any of these glazes the petit four needs to have sharp edges and smooth lines.
Surface needs to be dry and free of moisture. If the surface is not dry then the glaze may
not bind to the surface of the petit four.
5. Decorate petit four glace to enhance customer eye appeal

Introduction
Iced petit four glac can be decorated after being iced to add:
Wow factor
Eye appeal
Visual and textural diversity.
Classical decoration is piped chocolate motifs. Sometimes a bulb of butter cream is used to
raise the height of another decoration to be place on top.
Piped chocolate is applied using a paper piping bag.
How to make a paper piping bag

Petit Four Designs
Decorative Designs
6. Display petit four glace
Introduction
Petit Fours are normally served with coffee after the meal. Petit four sec is popular here
because they are sweet and do not need refrigeration.
Almond goods
Small shortbreads.
Classical display in larger hotels would be on large
platters. Service staff would choose customer request
as required.
Variation on the equipment to display is immense. It can be elaborate chocolate stands and
toffee croquant stands.
Normally presented on small trays with a selection for the day.
Not well displayed

Insufficient space
Wrong shaped plate
Some product over baked.
Designing layout
Displays need to be consistent in design

Should have alternating profiles; different heights on
different products
Shapes should alternate.
Task Sheet 4.1-1
Title:
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer by
the agreed date.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed with your Trainer.
The student will need to complete a plan to produce at two different recipes of petit four
glace.
Supplies:
Plan is to include completed recipe with all ingredients and methods of

production.
Equipment:
NONE
Steps/Procedure:
1 List of equipment
2 Different types of filling
3 Different styles of glaze
4 Enhance customer appeal
5 Display complete petit fours
Assessment Mthod:
Use the Performance Criteria Checklist

Performance Criteria Checklist for
Task Sheet 4.1-1
Criteria YES NO
1.1 Produce two types of bases for petit four glace:
Sponge
Shortbread
Japonaise
Choux pastry.
1.2. Produce two different types of filling:
Jams
Ganache
Mousse
Marzipan.
1.3. Define two different styles of glaze:
Sugar fondant
Ganache
Sugar frosting.
1.4. Decorate the two styles to enhance customer appeal:
Motifs
Glace fruits.
1.5 Display completed 'petit four' to be assessed:
Platters
Plates.
Learning Outcome # 2 Prepare Fresh Petits Fours
Contents:
1. Identify the knifes of small choux paste
2. Types of sweet paste and fillings
3. Different garnishes, glazes and finishes
1. A selection of small choux paste shapes are baked and decorated in accordance with
established standards and procedures.
2. Baked sweet paste are prepared and blinded in accordance with established
standards and procedures.
3. Garnishes, glazes and finished are used in accordance with the established
standards and procedures.
Conditions:
Personal protective clothing Decorative cutters
Small hands tools Molders (Tart)
Bake wares Pastry bag
Pastry brushes Decorative cutters
Piping tube
Methodology:
Lecture/Discussion
Oral Presentation
Assessment Method:
Oral Recitation
Written examination
Observation
Prepare Fresh Petits Fours

PREPARE AND DISPLAY FLAVOR
MARZIPAN Go through the learning activities outlined for you on
1. Prepare and flavor marzipan
2. Shape Marzipan
3. Prepare Marzipan for Glazing
The output of this LO is a complete Institutional
4. Decorate marzipan petit fours to Competency Evaluation Package for one
enhance customer eye appeal Competency of BREAD AND PASTRY
5. Display marzipan petit fours PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Perform: Task Sheet 4.2-1 Evaluation for Preparing and Display Petits
Fours.

accomplish them for guidance and evaluation.



Fresh Petits Fours; you are ready to proceed to
the next LO3: Prepare Marzipan Petits Fours.
PREPARE AND DISPLAY MARZIPAN BASED PETIT FOURS
1. Prepare and flavour marzipan
Marzipan is a sweetened mixture of ground almonds, liquid glucose/eggwhites, corn syrup/sugar

syrup and either icing sugar or caster sugar. It is also known as almond paste.
Marzipan is very versatile paste. Petit Fours based on a marzipan are
attractive and popular for their colour and appearance and their delicate
pleasing taste.
Marzipan
Group Ingredients Quantity
Almond meal, blanched 200g

A
Icing sugar 275g
Brandy 1tsp
B
Almond extract 1 drop
Sugar syrup 100ml

C
Glucose, warm +/- 40g
Method
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 unit it forms like a dough
4 Wrap tightly.
When the marzipan is made it needs to be stored and protected from the air. It will dry and
these dry pieces will have an unpleasant mouth feel if allowed to be incorporated into the
mix.
After making, marzipan can be prepared in several ways:
Piped or Cut Out Marzipan

Bake in a hot oven until golden brown. To bake marzipan it must have a higher proportion of
sugar. If the proportion of sugar is too high, the marzipan will boil instead of bake. This will
adversely affect the taste and appearance of the finish creation.
Marzipan Fancies
Using marzipan and adding different types of flavoured paste, nuts, liqueurs or preserved
fruits.
To stuff dates or prunes, marzipan is flavoured (vanilla, kirsch, rum) and /or coloured.
If too firm it can be softened with stock syrup.
Even sized pieces are cut from thin sausage shaped rolls, then rolled in the palm of the
hand first round, then elongated to fit the cavity of the fruit.
About to 1/5 of the marzipan should be visible. Pitted, firm and small dates or prunes are
stuffed with marzipan, and then rolled in the palm of the hand to smooth.
With the back of a small knife, three to four lines are marked on the marzipan that sticks out
of the date (prune).
The pieces are now rolled in caster sugar or after having dried, dipped into caramel.
For other varieties, even sized small flavoured and/or coloured pieces are shaped round,
then topped with a piece of glace pineapple or half glace cherry or walnut or pecan nut
halves, then rolled in sugar or caramelised.
To glace cherry haves or nut quarters are attached (lightly pressed on) to both sides of a
small ball of marzipan, then rolled in sugar or coated with caramel.
For display or service, they are set in little petit four paper cups.
Modelled Marzipan
Marzipan modelled into various fruit shapes and vegetable, then coloured and sealed.
To retain the eating quality and to extend the shelf life, the marzipan is sprayed with a thin
coat of cocoa butter (commercially available in a spray can).
Marzipan can absorb moisture or dry out so careful storage is essential.
If it absorbs moisture it will become to dissolve

If marzipan dries out it will begin to ferment.
To store marzipan, wrap it in plastic (cling) wrap and place it in an airtight container.
Hygiene
When working with marzipan, hygiene and cleanliness of equipment, utensils, work space
and hands are of the utmost importance.
Marzipan is a very versatile paste. Petits fours based on marzipan are attractive and popular
for their colourful and/or appetising appearance and their delicate pleasing taste.
2. Shape Marzipan
Introduction
They can be prepared in several ways:
Marzipan modelled into various fruit shapes, then coloured and sealed
Marzipan fancies, using flavoured marzipan with nuts or preserved fruit
Piped marzipan, browned in a hot oven, coated with glaze while still hot.
Modelled marzipan
Quality modelling marzipan, left natural or flavoured (natural flavouring paste, spirit/liqueur
concentrates), is rolled into sausage shaped lengths of equal size and thickness.
Cut into uniform small pieces (1012 g), the marzipan is shaped into seamless round balls.
Using the palm of the hands, the basic form of the fruit to be represented is
modelled next.
Marzipan modelling tools are used to further shape the pieces.

Modelling Tools: Prepare and display petit fours; ANTA 2003
The finished fruit is set on to greaseproof or silicon paper with very evenly spaced gaps in
between, to allow easy and even access for spraying with colour.
Powdered food colouring is mixed with clear spirit concentrate and sprayed on to the
marzipan fruits with an atomiser or air brush and then allowed to dry.
Banana shapes benefit from having a few fine brown lines brushed on, likewise some
varieties of apples and pears.
To retain the eating quality (and to extend shelf life) the marzipan is sprayed with a thin coat
of cocoa butter (commercially available in spray cans).
Using a small ball of cotton wool dipped into some dried-out starch, e.g. corn starch dried in
a warm oven with the oven door left ajar, peach and apricot shapes are gently dabbed for a
velvety appearance.
For display or service, the marzipan fruits are set into small petit four paper cups and
arranged attractively for service or display.
For storage, they keep quite well if covered for protection from dust and odours in a cool
and dry area.
When working with marzipan, hygiene and cleanliness of equipment, utensils, work space
and hands are of utmost importance.
A person suffering from sweaty palms (hands) must wear tight-fitting, thin plastic gloves for
good hygiene. Marzipan should be exposed to a minimum of handling.
Marzipan fancies
Marzipan is flavoured and/or coloured and used for

stuffing dates or prunes or topped with or
sandwiched between nuts and glace fruits.
To stuff dates or prunes, marzipan is flavoured

(vanilla, kirsch, rum, etc.) and/or coloured and if
rather firm, softened with a little stock syrup.
Even-sized pieces are cut from thin sausage

shaped rolls, then rolled in the palm of the hands
first round, then elongated to fit the cavity of the fruit. About 1/4 to 1/5 of the marzipan used
should be visible.
Pitted, firm and small dates or prunes are stuffed with the marzipan, then rolled in the
palm of the hand to smooth
With the back of a small knife, three to four lines are marked onto the marzipan that
sticks out of the date (prune)
The pieces are now rolled in caster sugar or after having dried, dipped into caramel.
For other varieties, even-sized small flavoured and/or coloured pieces are shaped round,
then topped with a piece of glace pineapple or half glace cherry or walnut or pecan nut
halves, then rolled in sugar or caramelised.
Similarly, two glace cherry halves or nut quarters are attached (lightly pressed on) to both
sides of a small ball of marzipan, then rolled in sugar or coated with caramel.
Remember:
Pay particular attention to cleanliness and
hygiene
Ensure uniformity in product size
Always start with a seamless ball when
modelling marzipan
Avoid excessive handling of marzipan
Adjust marzipan consistency to be just
pipeable
Ensure correct oven temperature when browning piped marzipan
For display or service, they are set in little petit four paper cups.
3. Prepare marzipan for glazing

Prior to glazing marzipan to be dry. If the marzipan is still moist the glaze will not adhere to
the surface of the product.
Jams will need to be applied when boiling so the surface

will dry to touch when cool. If the jam is not boiling it will not
be dry to touch when it has cooled.
Chocolate can be used but good tempering is required.

This is best applied to individual pieces that require no
cutting. Pure chocolate will crack when cut.
Ganache is a mixture of cream and chocolate. A
firmer mix can be applied to flavoured marzipan and
after it is dried it will then cut well. If pure chocolate is used it may crack and
look of finished product will be diminished.
Fondant is good for glazing but the surface will need to be coated to stop the fondant from
soaking into the marzipan.
Food Lacquer and cocoa butter are available to use. Some are in spray aerosol cans and
some can be applied with a brush.
Gum Accacia (Gum Arabica) is an exudant from acacia trees in Northern Africa. It is
hardened gum on the outside of the tree.
Ground to fine white powder it is added to water and boiled. Apply to product while still hot it
will cool with a pleasing sheen.
Add 1 part powder to 4-5 parts water

It is difficult to dissolve and it must be bought slowly to the boil and it must be whisked
gently to break up any lumps
When cool leave in clean container until needed
Apply to hot product immediately upon removal from oven.
Remember:
Application to hot product will evaporate off excess moisture and a nice sheen will
remain
Application to cold product will make the product soggy.
Sugar water (syrup) does not make a good glaze for marzipan products.
Toffee Candy is used to glaze flavoured marzipan when it is:
Sandwiched between nuts
Stuffed into dates.
The toffee candy (caramel) has a very short shelf life as it

attracts moisture from the air.
For this to be used it will have to be sprayed with food grade lacquer from aerosol spray.
4. Decorate marzipan petit fours to enhance customer eye appeal

Decorating the finished product add customer interest and 'eye' appeal. Most marzipan petit
fours would be decorated before they are glazed.
Chocolate
Chocolate can be applied directly to the finished product. This tends to be brittle and breaks
easily. Ganache that is firm can be applied and after it is set it can be cut if needed.
Fondant icing
Fondant is sugar that is boiled to 114C agitated or stirred as it is cooled. The clear solution
turns white and when it is smooth it needs to be sorted until cool and needed.
To use fondant (temper):
Fondant when it is applied to any product it should 'shine'

and be touch dry when cool. Meaning it does not stick to the
fingers when touched
To temper fondant it needs to be heated to 39C over a bain-
marie
To thin fondant to the degree you need sugar water (1:1) 1 suger-1water; boiled)
This is used so the fondant will flow and have a seamless finish with no folds.
Fondant can be tempered to be very thin so minimal is used. All the time not allowing
temperature to rise over 42C. If temperature rises too much above 32C is will lose its shine
and look dull and unappealing.
Non-parrels
Small pieces of brightly coloured sugar candy that are used to

decorate cakes. Can be applied before baking or after coating with
glaze. Rarely used in this level of presentation.
Glace fruits
Glace fruits used to be a popular way of preserving fruits. Glace fruits are very stable at
room temperature and do not need refrigeration. The shine exuded comes from being
dipped in sugar solution many times and being allowed to dry before being dipped again.
There is a wide variety of glace fruits available. They will need to be cut to size and this is
very time consuming.
Also would normally be applied to marzipan before baking, glaze then applied to seal.
5. Display marzipan petit fours

Introduction
Attractively displayed petits fours are great product
for catching the customers attention.
They look most attractive when arranged neatly and

with thought given to the repetition or alternation of
shapes, colours and decorations.
Decorated petits fours (in particular the iced variety)

lend themselves to immaculate craftsmanship and
decorating skills.
To attract the respect for this work, 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 petits fours are best if served fresh.
Displaying on ceramics plates and platters, glass mirrors trays can look very effective in
buffet style service.
Individual serves of 3-4 pieces per plate is for effective for modern coffee service.
Task Sheet 4.2-1
Title:
WORK PROJECT
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
of the project by the agreed date.
The student will need to complete a plan to produce at two different recipes of petit four
glace.
Supplies:
Equipment:
NONE
Steps/Procedure:
Plan is to include completed recipe with all ingredients and methods of production.
List of all equipment that will be needed to produce the petit four marzipan.
Assessment Mthod:

Task Sheet 4.2-1
Criteria YES NO
2.1 Produce marzipan and develop two flavours for:
One baked marzipan product

One non baked marzipan product.
2.2. Provide a sketch or design for the finished product
2.3. Apply a glaze and decorate marzipan:
Sugar fondant
Ganache
Sugar frosting
Motifs
Glace fruits.
2.4 Display completed 'petit four' to be assessed:
Platters
Plate
Tile
Height alternation
Alternate profile.
Learning Outcome # 3 Prepare Marzipan Petits Fours
Contents:
1. Specify flavor and shape quality marzipan
2. Tips on coating marzipan fruits
1. Flavor and shape quality marzipan appropriate producing mini-size fruits.
2. Coat marzipan, soften with egg whites, pipe into shapes are seal/brown with applied
heat according to enterprise practice.
Conditions:
Personal protective equipment Decorative cutters
Heavy duty equipment
Piping tube
Methodology:
Lecture/Discussion
Oral Presentation
Assessment Method:
Oral Recitation
Written examination
Observation
Prepare Caramelized Petits Fours


Read: Information Sheet 4.3-1 which trainers use in evaluating their trainees after
MARZIPAN PETIT FOURS
1. Prepare and base selection of Go through the learning activities outlined for you on
petit four sec
2. Prepare and flavor fillings to
required consistency The output of this LO is a complete Institutional
3. Prepare petit four sec for glazing Competency Evaluation Package for one
4. Decorate petit four sec to enhance Competency of BREAD AND PASTRY
customer eye appeal of your portfolio for your Institutional Competency
5. Display petit four sec Evaluation for Preparing and Display Petits
Fours.
Perform: Task Sheet 4.3.1



Marzipan Petits Fours; you are ready to proceed
to the next LO4: Prepare Caramelized Petits
Fours.

MARZIPAN PETIT FOURS
1. Prepare and base selection of petit four sec

Petit four 'sec' and. Petit four 'dry' - This was probably the first petit four style.
Shortbreads
Small pieces baked in the oven.

Variation of this style is limitless.
Plain butter shortbread with minimal flavour; vanilla

Roasted nuts like almonds, hazelnuts, walnuts, peanuts
can be added whole or chopped
Spices can also be added to add to flavour.
When chilled shortbread can be cut from the disc or from formed blocks to desired shape
and thickness.
The dough can also be rolled out into sheets and multitude of shapes can be acquired from
special made cutters.
Doughs can be flavoured with spices, nuts and glace and dried fruits.
Before baking, doughs can be rolled in sugar or nuts.
When baked products are cooled the product can becan be finished by dipping in chocolate,
apply icing to surface and allow drying.
Puff pastry
Rolled, shaped and cut with sugar: palmiers.
Works well in warmer climate, but not humid climates.
Honey doughs
Basel Leckerli; a honey dough filled with dried fruits and nuts, rolled flat and baked
then glazed with boiled sugar brushed on to leave white sugar coating
Gingerbreads; variety abounds, soft or hard, shapes variable
Can be baked and cut to shape making delightful petit four sec.
Meringue products, flavoured and baked can also be used as petit four sec.
Japonaise; meringue, with ground nuts added and piped to shape,
baked then decorated.
2. Prepare and flavour fillings to required
consistency
Fillings for petit fours

Ganache
Ganache can be used as a filling between shortbread pieces or

sheets of shortbread that are then cut to size, its use is varied and
can be utilised in many ways.
Ganache can be flavoured with alcohol or no alcohol flavourings,

roasted chopped nuts can be added. It is stable at room
temperature and can be adapted to work in warm, humid climates
as well.
Jam
Jam is piped onto one piece then another piece is placed ontop and 2 pieces bond.
Butter cream
Butter cream will sit at room temperature for several days. It colours well and
can be flavoured with anything of your choice.
Marzipan
Marzipan can be used as a filling. Normally blended with:
Flavouring
Colouring
Softening agent such sugar water.
Sugar water needs to be added in moderation and if left for too long fermentation can occur.
Dried fruits
When added to binding agents they make flavoursome fillings for many pastries.
Roasted nuts and dried fruits bound in small amounts of jam work well
in shortbread
Dried fruits mixed into marzipan also add interest.
Ingredients with low water activity make the best fillings. Too much moisture
will soften the dry pastry and make them less palatable to customer.
3. Prepare petit four sec for glazing
Petit four sec can be served plain or glazed.
Glazing can take place:
Before they go into the oven or

After they are baked.
Effect of Glazing
Glazing will give sheen to the finished products:
Egg wash applied before baking will give a pleasing eye appeal to the finished
product
Sugar applied before the baking process will give textural crunch to the baked
product. If baked at high enough temperature it will caramelise and give a clear finish
Boiled sugar applied after the baking process (basel leckeli) will set to a dry touch
and add flavour to product
Gum Acacia (Gum Arabica) applied while baked
gingerbread is still hot will give a pleasing sheen to the
cooled product
Ganache applied correctly give an appealing finish
Fondant is versatile, can be coloured, flavoured and if prepared correctly looks
appealing and will stand at room temperature for several days.
For glazing to be applied to the petit fours before or after baking the product needs to be dry
and free from foreign objects.
Crumbs for cutting will get stuck in the glaze and ruin the eye appeal of the finished product.
4. Decorate petit four sec to enhance customer eye appeal

Introduction
Decorations need to add eye appeal and also
should be in keeping with the theme of the product.
Decorations should be:
Simple
Small
Easy to apply.
Decorations can be:
Roasted nut slivers or portions

Candied fruit portions
Piped ganache.
Decorations for petit four sec need to be simple to be in keeping with the term 'sec' (dry). If
they get too complicated then the product become too difficult to handle.
Keep them simple.
5. Display petit four sec

Introduction
Petit for 'sec' worst enemy is moisture from the air.
Fresh petit four sec 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.
Petit four 'sec' are best displayed:
Long rows on plates or platters

If served individually they should be placed on plates evenly spaced
3-4 pieces per person is normal.
If they have been out on display and not consumed then they are then discarded.
As per Food Safety Plan (FSP) requirements, any food that has been on display or served to
customers and not consumed then it needs to be discarded because 'control' has been
lost.
Attractively displayed petits fours are great

product for catching the customers attention.
They look most attractive when arranged

neatly and with thought given to the repetition
or alternation of shapes, colours and
decorations.
Decorated petits fours (in particular the iced

variety) lend themselves to immaculate
craftsmanship and decorating skills.
To attract the respect for this work, a neat uncluttered, clean and tidy display is essential.
This greatly affects the visual impact and appreciation of the viewer and will tempt the
All varieties of petits fours are best if served fresh.
Displaying on ceramics plates and platters, glass mirrors trays can look very effective in
buffet style service.
Task Sheet 4.3-1
Title:
WORK PROJECT
You must submit documentation, suitable evidence or other relevant proof of completion of the
project by the agreed date.
The student will need to complete a plan to produce at two different recipes of petit four sec.
Plan is to include completed recipe with all ingredients and methods of production.
List of all equipment that will be needed to produce the petit four sec.
Supplies:
Equipment:
NONE
Steps/Procedure:
1. Sandwiche with filling

2. After baking petit four sec with glazing
3. Out lay need to be shown for display
Assessment Mthod:

Task Sheet 4.3-1
Criteria YES NO
3.1 Two different recipes and shapes of petit four sec:
One is to be sandwiched so filling will have to be nominated

and prepared.
3.2. After baking petit four sec is to be glazed:
Dipped in chocolate
Dusted with icing sugar
Keep it simple.
3.3. A plan of display outlay will need to be shown on:
Draw display on A4 paper showing position and shape of petit

four.
Learning Outcome # 4 Prepare Caramelized Petits

Fours
Contents:
1. Identify the specification of fresh fruits needed to caramelized
2. Identify the specification of dried fruits needed
3. Identify the kinds of sugar to caramelized
1. Select and coat fresh fruits/ fruit segments with the pale amber-colored caramel.
2. Sandwich dried fruits or nuts or fill with flavored marzipan and coat with pale-
amber colored caramel according to specification enterprise standards.
Conditions:
Piping tube
Methodology:
Lecture/Discussion
Oral Presentation
Assessment Method:
Oral Recitation
Written examination
Observation
Prepare Caramelized Petits Fours


PREPARE AND DISPLAY CARAMELIZED
PETIT FOURS Go through the learning activities outlined for you on
1. Select fruits/nuts
2. Prepare products
3. Prepare coating for fruits
4. Coat caramelized petit fours Competency Evaluation Package for one
5. Display caramelized petit fours Competency of BREAD AND PASTRY
Perform: Task Sheet 4.4.1 of your portfolio for your Institutional Competency
Evaluation for Preparing and Display Petits
Fours.




Caramelized Petits Fours; you are ready to
proceed to the next LO5: Display Petits Fours.
PREPARE AND DISPLAY CARAMELIZED PETIT FOURS
1. Select fruits/nuts
Introduction
Caramelised sugar can be used to 'glaze' petit fours before they are served.
Caramelised petit fours have a very short shelf life unless the sugar is sprayed with lacquer
after it is applied. Sugar breaks down when it stands for too long at room temperature.
'Breaks down' is a term used to describe the action of moisture from the air attaching itself to
the sugar and dissolving the sugar. The surface becomes sticky and the sugar just runs off
the product.
Caramelised petit fours are mainly roasted nuts and dried fruits with marzipan.
Any product that is going to be coated with caramel will need to be dry in texture.
Strawberry and grapes can be dipped in caramel but only have a life span of a couple of
hours. 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.
Caramelised nuts and marzipan work better as

the product is dry and will carry the caramel
better. Even here the life span is only a few hours
unless a food lacquer is applied.
Dried fruits can be caramelised with success as

there is low moisture content.
When fresh fruit is dipped the moisture inside

boils and structure of the fruit just under the skin breaks down and the resulting moisture
weeps through the skin and releases the caramelised sugar from the surface.
Dried fruits stuffed with flavoured marzipan or other dried fruit and sugar/flavour mixtures are
excellent candidates for coating with caramel.
The caramel will hold longer as the product is lower in water.
Fresh dates and dried apricots stuffed with flavoured marzipan.
Nuts like walnuts should be chosen for their whole halves, no chips of breakages to the nut
piece. Two walnut halves with a ball of flavoured marzipan between.
2. Prepare products
To caramelise the product it needs to be on a tray.
All the products need to be clean and dry for the caramel to adhere.
Any fruit that is to be dipped in caramel needs to be dry and its skin needs to be
intact.
Orange segments needs to have all string and pith removed.
Grapes need to be in small clusters of 2 or 1.
Nuts should be slightly roasted; raw nuts have a diminished flavour to them.
To dip in caramel product and equipment needs to be prepared 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.
3. Prepare coating for fruits

Caramel is sugar that is cooked until it reaches a temperature of 156C when it begins to
colour. As the temperature increases so does the colour.
Caramel that has reached a temperature of 175C is burnt, it will have the very dark, almost
black colour 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, stirring 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 160C
Do not stir the solution while it boils as this may cause crystallisation to occur
As solution rises above 160C it will begin to change colour to light amber colour
When solution has coloured to desired caramel colour, remove from heat and arrest
the cooking process
Arrest the cooking process by placing base of pot into cold water
Leave in cold water until solution stops boiling
Now the solution is ready to use.
Speed and efficiency is needed here because as the solution cools the caramel becomes
thicker and harder to work.
4. Coat caramelized petit fours

Dip the product into the hot caramel.
To do this takes some expertise.
Take a dipping fork into oil and then pick up the product and let it drop into the toffee.
Use the oil covered parts of the fork to roll the product in the hot caramel and then remove
the product from the hot caramel and 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

2/3 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.
Recommendation:
When working with hot caramel at is advisable to have a bowl of cold water next to you.
If the hot caramel touches the human skin it will cause very bad damage.
Do not try to wipe the 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 minimising further damage to other parts of the body.
Trying to wipe the hot toffee off with the other hand only burns the other hand
Placing finger into mouth only burns the tongue and roof of mouth.
Where would you rather have the blister?
On tip of finger or inside your mouth?
5. Display caramelized petit fours

Attractively displayed petits fours are great product for catching the customers
attention.
They look most attractive when arranged neatly and with thought given to the
repetition or alternation of shapes, colours and decorations.
To attract the respect for this

work, a neat uncluttered, clean
and tidy display is essential.
This greatly affects the visual

impact and appreciation of the
viewer and will tempt the
All varieties of petits fours are

best if served fresh.
Displaying on ceramics plates and platters, glass, mirrors, trays can look very
effective in buffet style service.
Caramelised petit fours need to be served fresh and in paper containers. This makes
it easy for the customer to handle them.
Task Sheet 4.4-1
Title:
WORK PROJECT
Supplies:
There is a need for a plan of action to be supplied before commencement

showing the recipes to be used. With these recipes all ingredients need to be
listed
Equipment:
NONE
Steps/Procedure:
Assessment Mthod:

Task Sheet 4.4-1
Criteria YES NO
4.1 The student will need to complete a plan to produce at two different
recipes of caramelised petit four and six portions of each:
Plan is to include completed recipe with all ingredients and methods

of production
List of all equipment that will be needed to produce the caramelised
petit fours.
4.2 One fruit and one nut product:
Nut product should include flavoured marzipan.
4.3 Discuss how the product needs to be prepared for the caramel to
bond:
Discuss preparation of surface that product needs to be

placed to cool.
4.4 Draw a diagram of how the caramelised petit four will be displayed.
Learning Outcome # 5 Store Petits Fours
Contents:
1. Identify the kinds of receptacles for petits fours
2. Tips on how to display petits fours
1. Select and prepare appropriate receptacles for petits fours
2. Display petits fours creativity to enhance customer appeal.
Conditions:
Piping tube
Methodology:
Lecture/Discussion
Oral Presentation
Assessment Method:
Oral Recitation
Written examination
Observation
Store Petits Fours

STORE PETIT FOURS which trainers use in evaluating their trainees after
1. Store at correct temperature
and conditions Go through the learning activities outlined for you on
2. Maintain maximum eating knowledge before doing the tasks to practice on
quality, appearance and performing the requirements of the evaluation tool.
freshness Competency Evaluation Package for one
Competency of BREAD AND PASTRY
Perform: Task Sheet 4.5-1 PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Evaluation for Preparing and Display Petits
Fours.



After doing all the activities for this LO5: Display

Petits Fours Petits Fours; you are ready to
proceed to the next LO6: Store Petits Fours.
STORE PETIT FOURS

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.
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.
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.
Task Sheet 4.5-1
Title:
WORK PROJECT
Supplies:
Equipment:
NONE
Steps/Procedure:
Assessment Mthod:

Task Sheet 4.5-1
Criteria YES NO
5.1 The student will need to complete a report on how they plan to store
the petit four produced:
To protect from adverse conditions

To maintain integrity
To maintain freshness and customer appeal.
Report should cover all types of petit fours, petit four sec, glace,
marzipan, or caramelised.
5.2 What are the environmental conditions that they need to be stored in
to maintain integrity?
5.3. How do they need to be stored to maintain integrity to maintain eating

quality and freshness?
Recommended reading
Bloom,Carole ;2009; Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes to Cobblers to
Custards and Cookies; Houghton Mifflin Harcourt
Braker, Flo; 2000; Sweet Miniatures: The Art of Making Bite-Size Desserts; Chronicle Books
Brooks Coulson Nguyen; 2013; The Petit Four Cookbook; Ulysses Press
Collister, L & Blakel 1986; The Baking Book; Conran Octopus
Cone, Mindy; 2013; Gourmet French Macarons: Cedar Fort, Inc
Dodge, Abigail Johnson; 2012; Mini Treats & Hand-Held Sweets: 100 Delicious Desserts to Pick Up
and Eat; Taunton Press
Fisher, Teri Lyn; 2012;Tiny Food Party!: Bite-Size Recipes for Miniature Meals; Quirk Books
Friberg, Bo; 2004 (4th edition); The Professional Pastrychef; Van Nostrand Reinhold
Joyce, Jennifer; 2005;Small Bites; DK Adult
Michel Roux; 1996; Desserts, A Life Long Passion; Conran Octopus Limited
Kinnaird, Dr. Tim; 2013; Perfect Patisserie: Mastering Macarons, Madeleines and More; Firefly
Books
Migoya, Francisco J;2012; Elements of Dessert; Wiley
Ojakangas, Beatrice; 2009; Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth; Sellers
Publishing, Inc
Trainee evaluation sheet
The following statements are about the competency you have just completed.
Does
Dont Do Not
Please tick the appropriate box Agree
Know Agree
Not
Apply
There was too much in this competency to cover

without rushing.
Most of the competency seemed relevant to me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own

initiative.
My training was well-organised.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it worked

well.
The activities were too hard for me.

The best things about this unit were:
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
The worst things about this unit were:
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
The things you should change in this unit are:
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
Trainee Self-Assessment Checklist
PREPARE AND DISPLAY PETIT FOURS Yes No*

Prepare and display petit four glace
1.1 Prepare petit four bases
1.2 Cut and assemble bases for petit four glace
1.3 Prepare and flavor fillings to required consistency
1.4 Prepare petit four glace glazing
1.5 Decorate petit glace to enhance customer eye appeal
1.6 Display petit four glace
Prepare and display marzipan based petit fours
2.1 Prepare and flavor marzipan
2.2 Shape marzipan
2.3 Prepare marzipan for glazing
2.4 Decorate marzipan petit fours to enhance customer eye appeal
2.5 Display marzipan petit fours
Prepare and display petit four sec
3.1 Prepare and bake selection of petit four sec
3.2 Prepare and flavor fillings to required consistency
3.3 Prepare petit four sec for glazing
3.4 Decorate petit four sec
3.5
Prepare and display caramelized petit fours
4.1 Select fruits/nuts
4.2 Prepare products
4.3 Prepare coating for fruits
4.4 Coat caramelized petit fours
4.5 Display caramelized petit fours
Store petit fours
5.1 Store at correct temperature and conditions
5.2 Maintain maximum eating quality, appearance and freshness
The trainees underpinning knowledge was:
Satisfactory o Not Satisfactory o
PREPARE AND DISPLAY PETIT FOURS Yes No*
Feedback to trainee:
The trainees overall performance was:

Satisfactory o Not Satisfactory o
Assessors signature: Date:
Demonstration with Questioning Checklist
Trainee name:
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of competency: Prepare and Display Petit Fours
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Prepare and Display
Petits Fours following standard procedures within 15 minutes.
to show if
DEMONSTRATION evidence is
demonstrated
Yes No N/A
During the demonstration of skills, did the candidate:
Demonstrated ability to produce a range of specialist bakery products,

both sweet and savory according to establishment standards and
procedures.
Demonstrated ability to produce a quantity of bakery products according

to establishment standards and procedures.
Demonstrated ability to store and package bakery products according to
establishment standards and procedures.
Demonstrated application of hygiene and safety principles according to

established standards and procedures.
The candidates demonstration was:
Satisfactory Not Satisfactory
THIRD PARTY REPORT

Candidate
name:
Name of third Contact
party: no.
Position:
Relationship employer supervisor colleague other
with candidate:
Please specify
________________________________________________
Please do not complete the form if you are a relative, close friend or
have a conflict of interest]
Dates the candidate worked From: To:
with you
Competency BREAD AND PASTRY PRODUCTION NCII

Standards:
Unit of Prepare and Display Petits Fours
Competency:
The candidate is being assessed against the competency standards for
We are seeking your support in the judgment of this candidates competence.

Please answer these questions honestly as a record of the candidates
performance while working with you. Thank you for your time.
Comments regarding candidate performance and experience
I can verify the candidates ability Yes No Not Comments to support
sure
to: my responses:
(tick the correct response]
Check the availability of all resources required

for training.
Identify alternative resources for contingency

measures.
Identify and arrange appropriate training

locations according to training needs.

Third party signature: Date:
Send to:

UC 4 - Bread Pastry

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COMPETENCY - BASED

BREAD AND PASTRY PRODUCTION

POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC.

You are required to go through, a series of learning activities in order to complete

Contents of this Competency Based Learning Materials

No. Unit of Competency Module Title Code

1 Prepare and Produce Bakery Preparing and Producing TRS741379

2 Prepare and Produce Pastry Preparing and Producing TRS512317

3 Prepare and Present Gateaux, Preparing and Presenting TRS512318

4 Prepare and Display Preparing and TRS512321

5 Present Dessert Presenting Desserts TRS741343

Qualification: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PREPARE AND DISPLAY PETITS FOURS

Module Title: Preparing and Display Petit Fours

Nominal Duration: 51 Hours

LO1 Prepare Ice Petits Fours

Prepare Ice Petits Fours

This Learning Outcome deals with the development

This Learning Outcome deals with the development

Go through the learning activities outlined for you on

After doing all the activities for this LO1: Prepare

PREPARE AND DISPLAY PETIT FOUR GLACE

1. Prepare Petit Four Bases

They must be small enough to be consumed in one to two bites.

Small almond cakes may also be wrapped in marzipan or modelling

Petit four bases can be made from any edible product.

Normal products used are:

The sponge sheets can be plain or flavoured.

Cut into a variety of shape

Cake can be baked in shallow trays of depths of 1-2cm,

2 parts flour, 1 part sugar, 1 part butter or fat.

Marzipan can be used as a base for petit fours.

As the panada cools, eggs are incorporated.

This batter is then piped to size and baked.

The pieces are small.

Variety of filling is limited only by the imagination.

2. Cut and assemble bases for petit four glace

Mise en place, everything in place before you start.

Sponge sheets, plain vanilla flavour

Flavoured butter cream.

Sponges sheets, chocolate

Marzipan and butter enriched sponge sheets

Sponge sheets that are approximately 5mm thick, 3 or 4, depending on thickness

Baking paper 2 sheets.

Lay 1 sponge sheet on a sheet of baking paper

Cut bases to the desired shape

Why? Less waste.

A lot of product can be lost when a curved shape is used. Up to 20%.

3. Prepare and flavor fillings to required consistency

Ganache is a mixture of chocolate and cream. It is well liked but it is

These can stand in non refrigerated areas. Ganache needs to be allowed

To use butter cream it needs to be pliable and smooth.

Chocolate makes a good glaze but is difficult to cut. Structure can be

Fondant is the classic enrobing agent. If it is tempered

Ganache is excellent. Consistency can be adjusted to suit needs.

5. Decorate petit four glace to enhance customer eye appeal

Visual and textural diversity.

Piped chocolate is applied using a paper piping bag.

How to make a paper piping bag

Normally presented on small trays with a selection for the day.

Not well displayed

Displays need to be consistent in design