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LEARNING MATERIAL
Sector
TOURISM
Qualification Title
Module Title
PREPARING AND DISPLAY PETITS FOURS
The unit of competency “Prepare and Display Petits Fours” contains knowledge,
skills and attitude required for TRAINEES.
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.
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.
Learning Outcomes:
At the end of this module you MUST be able to:
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 CD’S, VHS
Rolling pins Hand – outs
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral – Recitation
Written examination
Observation
Learning Outcome # 1
Petit Fours glacé are generally either glazed with fondant or dipped in chocolate before the
final decoration is added.
The term glacé 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
7 Date Developed: Document No. BPPNCII - 001
CBLM August 2012 Issued by:
Bread and Pastry Production NCII Date Revised:
March 2013
PCDS
“Prepare and Display Petits Fours ” Developed by:
ROMIE B. LACADEN REVISION # OI
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.
Chocolate
Sponges sheets, chocolate
Raspberry jam
Or
Ganache.
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
Shapes to cut
Triangle Shapes
Square cut
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.
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.
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.
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. List of equipment
2. Different types of filling
3. Different styles of glaze
4. Enhance customer appeal
5. Display complete petit fours
Assessment Mthod:
Sponge
Shortbread
Japonaise
Choux pastry.
Jams
Ganache
Mousse
Marzipan.
Sugar fondant
Ganache
Sugar frosting.
Motifs
Glace fruits.
Platters
Plates.
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 Decorative cutters
Small hands tools Molders (Tart)
Measuring equipment Pots and pans
Set of knives CD’S, VHS
Rolling pins Hand – outs
Bake wares Pastry bag
Pastry brushes Decorative cutters
Piping tube
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral – Recitation
Written examination
Observation
Learning Outcome # 2
Marzipan
Brandy 1tsp
B
Almond extract 1 drop
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.
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 (10–12 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.
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.
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.
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 YES NO
Sugar fondant
Ganache
Sugar frosting
Motifs
Glace fruits.
Platters
Plate
Tile
Height alternation
Alternate profile.
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 Decorative cutters
Small hands tools Molders
Measuring equipment Pots and pans
Set of knives CD’S, VHS
Rolling pins Hand – outs
Heavy duty equipment
Piping tube
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral – Recitation
Written examination
Observation
Learning Outcome # 3
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.
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
36 Date Developed: Document No. BPPNCII - 001
CBLM August 2012 Issued by:
Bread and Pastry Production NCII Date Revised:
March 2013
PCDS
“Prepare and Display Petits Fours ” Developed by:
ROMIE B. LACADEN REVISION # OI
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.
WORK PROJECT
Equipment:
NONE
Steps/Procedure:
Criteria YES NO
Dipped in chocolate
Dusted with icing sugar
Keep it simple.
Contents:
1. Identify the specification of fresh fruits needed to caramelized
2. Identify the specification of dried fruits needed
40 Date Developed: Document No. BPPNCII - 001
CBLM August 2012 Issued by:
Bread and Pastry Production NCII Date Revised:
March 2013
PCDS
“Prepare and Display Petits Fours ” Developed by:
ROMIE B. LACADEN REVISION # OI
3. Identify the kinds of sugar to caramelized
Assessment Criteria:
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:
Personal protective equipment Decorative cutters
Small hands tools Molders
Measuring equipment Pots and pans
Set of knives CD’S, VHS
Rolling pins Hand – outs
Heavy duty equipment
Piping tube
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral – Recitation
Written examination
Observation
Learning Outcome # 4
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.
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.
Contents:
1. Identify the kinds of receptacles for petits fours
2. Tips on how to display petits fours
Assessment Criteria:
1. Select and prepare appropriate receptacles for petits fours
2. Display petits fours creativity to enhance customer appeal.
Conditions:
Personal protective equipment Decorative cutters
Small hands tools Molders
Measuring equipment Pots and pans
Set of knives CD’S, VHS
Rolling pins Hand – outs
Heavy duty equipment
Piping tube
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral – Recitation
Written examination
Observation
Learning Outcome # 5
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
5.1 The student will need to complete a report on how they plan to store
the petit four produced:
5.2 What are the environmental conditions that they need to be stored in
to maintain integrity?
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
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Feedback to trainee:
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.
We are seeking your support in the judgment of this candidate’s competence. Please answer these
questions honestly as a record of the candidate’s performance while working with you. Thank you for
your time.
Comments regarding candidate performance and experience
I can verify the candidate’s ability to: Yes No Not Comments to support my
sure
(tick the correct response] responses:
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. □□ □
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