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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.
Introduction:
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
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.
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.
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
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 2nd 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.
Shapes to cut
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.
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
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.
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:
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:
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Assessment Method:
Oral – Recitation
Written examination
Observation
Learning Outcome # 2
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.
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.
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.
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
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
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
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.
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.
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:
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
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
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.
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.
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your
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?
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
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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
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.