Professional Documents
Culture Documents
LEARNING MATERIAL
Sector
TOURISM
Qualification Title
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.
Unit of Competency
Module Title
Code
TRS741379
TRS512317
TRS512318
Present Dessert
Preparing and
TRS512321
Display Petits Fours
Presenting Desserts
TRS741343
MODULE CONTENT
Qualification:
Unit of Competency:
Module Title:
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
LO2
LO3
LO4
LO5
Learning Outcome # 1
Contents:
1.
2.
3.
4.
5.
6.
Assessment Criteria:
1. Sponges and bases are prepared, cut and assemble according to standard recipes and enterprise
requirements and practices
4. Decorations are designed and used in accordance with the establishment standards and procedures
Conditions:
Personal protective clothing
Small hands tools
Measuring equipment
Set of knives
Rolling pins
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral Recitation
Written examination
Observation
Decorative cutters
Molders
Pots and pans
CDS, VHS
Hand outs
Special Instructions
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
Competency
Evaluation
Package
for
one
Competency
of
BREAD
AND
PASTRY
PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Evaluation for Preparing and Display Petits
Fours.
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
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.
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:
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.
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.
Or
Chocolate
Raspberry jam
Ganache.
Or
Ganache
Normal Assembly
What is needed?
When assembled the combined height will be approximately 3cm high (1.25 inches)
Method of Assembly
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.
Size
Variety of shapes
Shapes to cut
Triangle Shapes
Square cut
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.
Introduction
Iced petit four glac can be decorated after being iced to add:
Wow factor
Eye appeal
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.
Decorative Designs
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.
Insufficient space
Designing layout
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:
Equipment:
NONE
Steps/Procedure:
1
2
3
4
5
List of equipment
Different types of filling
Different styles of glaze
Enhance customer appeal
Display complete petit fours
Assessment Mthod:
Criteria
Sponge
Shortbread
Japonaise
Choux pastry.
Jams
Ganache
Mousse
Marzipan.
Sugar fondant
Ganache
Sugar frosting.
YES
NO
Motifs
Glace fruits.
Platters
Plates.
Learning Outcome # 2
Contents:
1. Identify the knifes of small choux paste
2. Types of sweet paste and fillings
3. Different garnishes, glazes and finishes
Assessment Criteria:
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
Small hands tools
Measuring equipment
Set of knives
Rolling pins
Bake wares
Pastry brushes
Piping tube
Methodology:
Lecture/Discussion
Decorative cutters
Molders (Tart)
Pots and pans
CDS, VHS
Hand outs
Pastry bag
Decorative cutters
Demonstration/Application
Oral Presentation
Assessment Method:
Oral Recitation
Written examination
Observation
Special Instructions
Marzipan
Group
Ingredients
Quantity
200g
Icing sugar
275g
Brandy
1tsp
Almond extract
1 drop
Sugar syrup
100ml
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.
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.
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
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.
Marzipan fancies
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:
For display or service, they are set in little petit four paper cups.
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.
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
Remember:
Application to hot product will evaporate off excess moisture and a nice sheen will
remain
Sugar water (syrup) does not make a good glaze for marzipan products.
Toffee Candy is used to glaze flavoured marzipan when
it is:
it
For this to be used it will have to be sprayed with food grade lacquer from aerosol spray.
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):
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.
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.
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
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
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:
Criteria
Sugar fondant
Ganache
Sugar frosting
Motifs
Glace fruits.
Platters
Plate
Tile
Height alternation
Alternate profile.
YES
NO
Learning Outcome # 3
Contents:
1. Specify flavor and shape quality marzipan
2. Tips on coating marzipan fruits
Assessment Criteria:
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
Small hands tools
Measuring equipment
Set of knives
Rolling pins
Heavy duty equipment
Piping tube
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral Recitation
Written examination
Observation
Decorative cutters
Molders
Pots and pans
CDS, VHS
Hand outs
Special Instructions
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
Competency
Evaluation
Package
for
one
Competency
of
BREAD
AND
PASTRY
PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Evaluation for Preparing and Display Petits
Fours.
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
After doing all the activities for this LO3: Prepare
Marzipan Petits Fours; you are ready to proceed
to the next LO4: Prepare Caramelized Petits
Fours.
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
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.
Flavouring
Colouring
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
Ingredients with low water activity make the best fillings. Too much moisture
will soften the dry pastry and make them less palatable to customer.
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
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.
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.
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.
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:
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
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.
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
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:
Criteria
YES
NO
Dipped in chocolate
Keep it simple.
Learning Outcome # 4
Contents:
1. Identify the specification of fresh fruits needed to caramelized
2. Identify the specification of dried fruits needed
Decorative cutters
Molders
Pots and pans
CDS, VHS
Hand outs
Select fruits/nuts
Prepare products
Prepare coating for fruits
Coat caramelized petit fours
Display caramelized petit fours
Special Instructions
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
Competency
Evaluation
Package
for
one
Competency
of
BREAD
AND
PASTRY
PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Evaluation for Preparing and Display Petits
Fours.
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
After doing all the activities for this LO4: Prepare
Caramelized Petits Fours; you are ready to
proceed to the next LO5: Display Petits Fours.
2. Prepare products
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.
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.
Slowly heat until boiling, stirring to dissolve sugar before solution boils
When solution reaches boiling point add 10% liquid glucose of sugar weight
Wash sides of pot down with pastry brush and cold water
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
Speed and efficiency is needed here because as the solution cools the caramel becomes
thicker and harder to work.
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.
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.
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.
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.
Caramelised petit fours need to be served fresh and in paper containers. This makes
it easy for the customer to handle them.
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the agreed date.
Supplies:
Equipment:
NONE
Steps/Procedure:
Assessment Mthod:
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:
4.3 Discuss how the product needs to be prepared for the caramel to
bond:
4.4 Draw a diagram of how the caramelised petit four will be displayed.
Learning Outcome # 5
Contents:
Decorative cutters
Molders
Pots and pans
CDS, VHS
Hand outs
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral Recitation
Written examination
Observation
Special Instructions
4.5-1
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.
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.
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.
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.
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the agreed date.
Supplies:
Equipment:
NONE
Steps/Procedure:
Assessment Mthod:
Criteria
5.1 The student will need to complete a report on how they plan to store
the petit four produced:
To maintain integrity
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?
YES
NO
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
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
Agree
Dont
Know
Do Not
Agree
Does
Not
Apply
Yes
Select fruits/nuts
Prepare products
Prepare coating for fruits
Coat caramelized petit fours
Display caramelized petit fours
5.1
5.2
Not Satisfactory
No*
Yes
No*
Feedback to trainee:
The trainees overall performance was:
Satisfactory
Not Satisfactory
Assessors signature:
o
Date:
Unit of competency:
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
evidence is
demonstrated
DEMONSTRATION
Yes
No
N/A
Not Satisfactory
Candidate
name:
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party:
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no.
Position:
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employer
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sure
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my responses:
Date: