LEARNING OUTCOME NO.

PREPARE CAREMELIZED PETIT FOURS

Contents:

1. Identify the specification of fresh fruits needed to caramelized

2. Identify specification of dried fruits needed.
3. Identify the kinds of sugar to caramelized

Assessment Criteria

1. Select and coat fresh fruits/ fruit segments with pale amber- colored
caramel or glazed or any coating specified by the enterprise

2. Sandwich dried fruits or nuts with flavored marzipan and coated with pale
amber- colored caramel according to specifications and enterprise standard.

Conditions

Trainees must be provided with the following:

1. Personal protective equipment

2. Small hand tools
3. Heavy duty equipment
4. Pans and pots
5. Measuring equipment
6. Set of knives
7. CDs, VHS
8. hand-outs

Assessment Method:

1. Oral-recitation
 2. Demonstration/application
3. Observation checklist

Information Sheet 4.4-1

IDENTIFYING THE SPECIFICATION OF FRESH FRUITS NEEDED
TO CARAMELIZED

Learning Objectives: After going through this information sheet, you must be
able to:

1. prepare fresh fruits used to caramelized

2. specify fresh fruits to caramelize
3. learn the nutritional value
of fresh fruits

Introduction:

Fruits are generally high

in fiber, water, vitamin C and
sugars, although this latter varies
widely from traces as in lime, to
61% of the fresh weight of the date. Fruits also contain
various phytochemicals that do not yet have an RDA/RDI listing under most
nutritional factsheets, and which research indicates are required for proper
long-term cellular health and disease prevention. Regular consumption of fruit
is associated with reduced risks of cancer, cardiovascular disease (especially
coronary heart disease), stroke, Alzheimer disease, cataracts, and some of the
functional declines associated with aging.
Diets that include a sufficient amount of potassium from fruits and vegetables
also help reduce the chance of developing kidney stones and may help reduce
the effects of bone-loss. Fruits are also low in calories which would help lower
one's calorie intake as part of a weight-loss diet.

ANSWER KEY 4.4-1

1. T
2. F
3. T
4. T
5. F
6. T
7. T
8. F
9. T
10. T
 TASK SHEET 4.4-1
Title: PREPARING FRESH FRUITS NEEDED TO
CARAMELIZED

Performance Objective: Given the different equipment, tools and

materials, you must be able to:

1. select fresh fruits used to caramelized

2. prepare fresh fruits to caramelize

Supplies/Materials : fresh fruits in season, sugar, water

Equipment : candy thermometer, heavy sauce pan,

fruit peeler, paring knife, chopping board, pot holder, table top stove

Steps/Procedure:
1. Select the fruits that are in season.

2. Prepare the materials needed for caramelizing

3. Prepare the fruits for caramelizing

4. Submit the output to the instructor for evaluation

Assessment Method:
Demonstration, Observation and Oral
 Information Sheet 4.4-2
IDENTIFY THE SPECIPIFICATION OF DRIED FRUITS NEEDED

Learning Objectives: After reading this information sheet you should be able
to:

1. specify the specification of dried fruits

2. identify the kinds of dried fruits
3. identify the nutritional value of the dried fruits

Introduction:

Today, dried fruit is produced in most regions of the world, and consumption
occurs in all cultures and demographic segments. In the United States,
Americans consumed an average of 2.18 lb (1 kg) (processed weight) of dried
fruit in 2006. Raisins accounted for about two thirds of this.
[8]
California produces the largest
percentage of the US and the world's dried
fruit crop. It accounts for over 99% of the
US crop of raisins and dried plums, 98%
of dried figs, 96% of dried peaches, 92%
of apricots and over 90% of dates.
Most of California dried fruit production is
centered in the San Joaquin Valley where
the soil and climate, especially the hot, dry
summers, provide ideal growing conditions.
While these fruits were commonly dried in
the sun in the past, now only raisins are
almost entirely naturally sun-dried.[9]
Fruits can be dried whole (e.g. grapes, berries, apricot, plum), in halves, or as
slices, (e.g. mango, papaya, kiwi). Alternatively they can be chopped after
drying (e.g. dates), made into pastes, or concentrated juices. The residual
moisture content can vary from small (3 8%) to substantial (16 18%),
depending on the type of fruit. Fruits can also be dried in puree form, as
leather,[10] or as a powder, by spray of drum drying. They can be freeze dried:
fresh fruit is frozen and placed in a drying chamber under vacuum. Heat is
applied and water evaporates from the fruit while still frozen".[11] The fruit
becomes very light and crispy and retains much of its original flavor. Dried fruit
is widely used by the confectionery, baking, and sweets industries. Food
manufacturing plants use dried fruits in various sauces, soups, marinades,
garnishes, puddings, and food for infants and children.

Information Sheet 4.4-3

IDENTIFY THE KINDS OF SUGAR TO CARAMELIZED

Learning Objectives: After reading this information sheet you should be able
to:

1. Specify the kinds of sugar

2. Identify the different kinds of
sugar to caramelized

Sugar is the generalized name for a class

of sweet-flavored substances used as food.
They are carbohydrates and as this name
implies, are composed of carbon, hydrogen
and oxygen. There are various types of
sugar derived from different sources. Simple sugars are
called monosaccharides and include glucose, fructose and galactose. The table
or granulated sugar most customarily used as food is sucrose, a disaccharide.
Other disaccharides include maltose and lactose.

Sugars are found in the tissues of most plants but are only present in sufficient
concentrations for efficient extraction in sugarcane and sugar beet. Sugarcane
is a giant grass and has been cultivated in tropical climates in the Far East
since ancient times. A great expansion in its production took place in the 18th
century with the setting up of sugar plantations in the West Indies and
Americas. This was the first time that sugar became available to the common
people who had previously had to rely on honey to sweeten foods. Sugar beet is
a root crop and is cultivated in cooler climates and became a major source of
sugar in the 19th century when methods for extracting the sugar became
available. Sugar production and trade has changed the course of human
history in many ways. Sugar provides empty calories.