BPP-q1-mod4 - Prepare and Display Petit Fours - v3 PDF

Senior High School
Bread and Pastry

Production NCII
MODULE 4:
Lesson 1: Prepare and
Display Petit Fours
Lesson 2: Present Desserts
Bread and Pasty Production – Grade 11
Alternative Delivery Mode

Quarter 1-4 – Module 1-4:
First Edition, 2019
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Development Team of the Module

Authors: Jay C. Mila, MTTE, Rodel M. Gultiano,
Susan C. Comaling,
Reviewers: Cherry M. Sadicon
Fe L. Daludog
Sheila T. Arellano
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Asst. Regional Director
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CES, CLMD
Members: Dr. Bienvenido U. Tagolimot, EPS-AMD
Dr. Joel D. Potane, EPS-LRMDS
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Department of Education • Republic of the Philippines

Senior High School
Bread and Pastry

Production
MODULE 4:
Lesson 1: Prepare and
Display Petit Fours
Lesson 2: Present Desserts
This instructional material was collaboratively developed and reviewed

by educators from public and private schools, colleges, and/or universities.
We encourage teachers and other education stakeholders to email their
feedback, comments, and recommendations to the Department of Education
at action@deped.gov.ph.
We value your feedback and recommendations.
Department of Education • Republic of the Philippines

Table of Contents
Introduction ……………………………………..……..…… 1
What to Learn in this module………………………………………………… 1
How to Learn in this module………………………………………………… 1
Definition Terms……………………………………………………………….. 2
Pre-Test ………………………………………………………………………..
Quarter 4 Lesson 1 Prepare and Display Petit Fours
Learning Outcome 1. Prepare Iced Petit Fours
Learning Outcome 2. Prepare Fresh Petit Fours
Learning Outcome 3. Prepare Marzipan Petit Fours
Learning Outcome 4. Prepare Caramelized Petit Fours
Learning Outcome 5. Display Petit Fours
Learning Outcome 6. Store Petit Fours
Lesson Information 1.
Self-Check 1
Self-Check 2
Activity 1
Lesson Information 3
Self-Check 3
Quarter 4 – Lesson 2. Prepare Desserts ………………………………..
Learning Outcome 1. Present and Serve Plated Desserts …….
Self-Check 1
Self-Check 2
Learning Outcome 2. Plan, Prepare and Present
Dessert Buffet Selection and Plating …………….
Self-Check 1
Self-Check 2
Self-Check 3
Learning Outcome 3. Store and Package Desserts ……………
Self-Check 4 ………………………………………………….
Self-Check 5
Self-Check 6
Activity ……………………………………………………..
Post Test ……………………………………………………….

Answer Key ………………………………………………………..
References …………………………………………………
PREPARE AND DISPLAY PETIT FOURS
Introduction
Welcome to this module! This module covers the knowledge and skills on how
to Prepare iced, fresh, marzipan and caramelized petit fours. The skills and
knowledge that gained in this module will lead you to Bread and Pastry Production
National Certificate Level II (NC II) holder. This module designed for you to have
and interactive and exciting learning experience.
Overview
This module is the continuation from the previous learning experiences on

how to Prepare and Present Gateaux, tortes and cakes. Your learning from the
previous experiences will help you comprehend this module.
This module covers the required competencies of preparing and displaying petit
fours. This provides information in preparing different types of petit fours.
What to Learn in this Module
To complete the module you have to perform and follow on the following objectives:
L.O 1 Make iced petit fours

1.1 Cook , slice and assemble sponges and bases according to standard
recipes and enterprise requirements and practices.
1.2 Can make fillings following the required standard recipe
1.3 Prepare fondant icing following required temperature and standard
procedure.
L.O 2 Prepare fresh petit fours
2.1 Bake and decorate a selection of small choux paste shapes in accordance
with establishment standards and procedures
2.2 Cook and can mix and baked sweet paste in according to the standard
procedures
2.3 Cook and use fillings on the required flavors and correct consistency
2.4 Use garnishes, glazes and finished in accordance with established standards
and procedures.
L.O 3 Prepare marzipan petit fours

3.1 Flavor and shape quality marzipan to produce mini-sized fruits in accordance
with enterprise and client requirements
3.2 Cover marzipan fruits to preserve desired eating characteristics and

softened
with egg whites, piped into shapes and sealed/browned with applied heat,
according to enterprise practice.
L.O 4 Cook caramelized petit fours
4.1 Select and coat fresh fruits/fruit segments with pale amber-colored caramel or
glazed or any
coating specified by enterprise.
4.2 Can fill sandwich with dried fruits or nuts with flavored marzipan and coated
with pale amber-colored caramel according to specifications and enterprise
standards.
How to Learn from this Module
From this module you will learn different kinds of Petit Fours. To understand this
module you have to do and keep track of the following:
1. Read and understand the Learning Outcome (LO) given.

2. Answer the Pre-test given to check your understanding regarding the topic. Check
your answer against the Answer key. Do it honestly.
3. Perform the task given by following the performance criteria given.
4. To test your learning answer the post test and check your answer through the
answer key
5. To understand terminologies refer it to the Glossary of terms.
Pre Test
Take this test and find out how much you know about the lesson.
Directions: Read and analyze the statement carefully. Choose the best answer that
corresponds the definition of every word and write only the letter of the correct answer in
your answer sheet.
START….
Test A
1. It is describe as a miniature bite-sized confections coated with icing.

A. fresh petit four C. marzipan
B. iced petit four D. petit four
2. A petit fours that is decorated and covered with fondant icing.
3. It is a tiny fresh fruit tartlet or a tiny pie. This is called _______

4. This petit fours is made of paste or confectionery sugar, icing, or filling made of
meringue and gelatin?
A. fresh petit four C. marzipan petit four
5. This petit fours is made of almonds.
A. fresh petit four C. marzipan petit four
6. Also known as petit fours which is usually unfilled cookies; These have a signature
of dry, crisp texture when it being baked at a lower temperature for longer periods of
time.
A. caramelized petit four C. marzipan petit four
B. fresh petit four D. petit four
7. which type of icing that is made of boiled sugar syrup that is agitated to crystalize into
a mass of white crystal.
A. fondant icing C. glaze
B. boiled icing D. caramel
8. Italian meringue used as cake icing
A. fondant icing C. glaze
B. boiled icing D. caramel
9. Quantity of material that fills or is used to fill something, or is used to coat, or used to
design the top of food.
A. filling, coating, topping C. glaze
B. foaming D. caramel
10. An overlay or cover with a smooth and shiny coating or finish.
A. foaming C. caramel
B. glaze D. boiled icing
Lesson Information 4. 1
What is Petit Fours refer to?
 Petit Fours is a mall biscuits and cakes tastefully decorated.
 Any bite size cake and bread that is attractively decorated with a variety of
flavors and stylized decorations.
Characteristics of Petit fours
 Petit Fours are small.

 Since it is small it is delicate and it is attractive.
 Size should be swallowed in one or two mouthfuls.
 Petit fours can be made from a large cake and sliced into bite size and
decorated with different design and different ingredients for the
toppings.
Prepare Iced Petit fours
Types of Petit fours
Iced petit fours (sample pictures)
https://bit.ly/3aNdfOf
Iced petit four are small, bite-sized cakes coated with fondant icing. Before coating
the fondant icing the top of the sliced cake is enhance with a marzipan or
any flavor to add more taste on the cake. Then it is covered with the prepared
fondant icing, and typically this is finished with intricate, stylized piping. ( see sample
pictures above).
Lesson Information 4.2
You need to know that there are types of petit fours bases used in this product.
Consider the following bases given below.
Types or kinds of petit fours bases:
Remember the base for petit fours can be a marzipan (see description of
marzipan) and sponge. A petit four base must be strong enough to hold the petit
fours.
Cake. It can be batter type or sponge type. Can be used as petit fours base
which is cut into the desired shape.
 Shortbread mixture of flour, fat and sugar, enriched with egg and has a short
eating quality. In other words it is name as short because it contains high
proportion of fat than to flour.
 Pastry (see definition of pastry) puff pastry (flaky light pastry) can make a
suitable base for petit fours when a sweet filling is used.
 Sponge baked in thin sheets and layered together with filling which act as an
adhesive to hold the sheets of sponge together.
Below are examples of bases for petit fours
(Note: consider the type of base that you are going to use depending on the kind of petit fours you
want to prepare. Refer to the kinds of petit fours bases described above)
(Samples- shortbread)
(sample pastry)
(Samples- Sponge)
Develop a skill in assembling and cutting iced petit four
bases by performing this activity.
How to Assemble and Cut Iced Petit Fours Base
Prepare the following:
 Sponge sheets- to be used in layering the cake

 Filling- like strawberry, mango or ube jam, etc. (see to it that it is smooth in
texture to avoid deformation of your base)
 2 sheets of wax paper or glassine paper for the cake (procedure no. 1)
Procedure: (see illustration for you to follow)
1. Lay the first sponge cake of your desired shape on a wax paper.
2. Using spatula get an amount of the desired jam and spread over the cake.
3. After spreading the first layer, place a second sheet cake(pair) on the top of
the first layer. Then press firmly to bind it with the first layer.
(Note: after putting the second layer remove the crumbs on side of the cake to look
clean and dainty)
4. Get another sheet of cake for the third layer. Turn it over to put the bottom
part on top. After which press sheets of sponge cake firmly together to bond
cake and jam.
Cut bases to the desired shape
 You can cut base in different shape but see to it, it is accurate to avoid
waste.
 Base can be round, diagonal, square or even triangular shape.
(Note: Almost 20% of the product is wasted if round and diagonal shaped is used)
This is how you rate yourself in performing the activity. Cut and
prepare sponges. Follow the given rubrics/criteria. Rate it
honestly and sincerely. Take note your learning is at stake.
PERFORMANCE LEVELS
4- Advanced. I can perform excellently the activity with initiative without the
supervision of my teacher.
3- Proficient. I can perform the skills satisfactorily without the assistance or
2- Approaching to Proficiency- I can perform the skills satisfactorily but I need the
assistance and supervision of my teacher.
1-Basic. I can perform parts of the skill satisfactorily, but I need considerable
assistance and/or supervision of my teacher.
Check the appropriate box that corresponds to your level of performance in doing each of the
given task using the Scoring Rubric above.
PERFORMANCE CHECKLIST 1 2 3 4
Lay the first sponge cake of your desired shape on a wax paper.
Using spatula get an amount of the desired jam and spread over the
cake
Placing a second sheet cake(pair) on the top of the first layer. Then
press firmly to bind it with the first layer.
Turning over the cake to put the bottom part on top.
Removing loose crumbs
Spreading a second layer jam thinly over the cake.
Pressing sheets of sponge firmly together.
Practice and enhanced your skills in baking

and preparing iced petit fours bases by
performing this activity.
https://bit.ly/3aNdfOf
Iced Petit fours
Ingredients:
 ¼ cup butter
 ¼ cup shortening
 1 cup sugar
 1 tsp vanilla
 1 1/3 cup All- purpose flour
 2 tsp baking powder
 ½ tsp salt
 2/3 cup milk
 3 egg whites
Glaze
 2 lbs confectioner‟s sugar
 2/3 cup plus 2 tbsp. water
 2 tsp orange extract
Frosting
 6 T butter, softened
 2 T shortening
 ½ tsp. vanilla extract
 3 cups confectioner‟s sugar
 3 to 4 T milk
 Gel, liquid or paste food coloring
Procedure:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy.
Beat in vanilla. Combine the flour, baking powder and salt; add to creamed
mixture alternately with milk, beating well after each addition. In a small bowl,
beat egg whites until soft peaks form; gently fold in to batter.
2. Pour into a greased 9 inch square baking pan. Bake at 350 F for 20-25
minutes or until a toothpick inserted near the center comes out clean. Cool for
10 minutes before removing from pan to a wire rack to cool completely.
3. Cut a thin slice off each side of the cake. Cut into 1 ¼ inch square.
4. In a large bowl, combine glaze ingredients. Beat on low speed just until
blended; beat on high until smooth. Apply glaze evenly over tops and sides of
cake squares, allowing excess to drip off. Let dry. Repeat if necessary to
thoroughly coat squares. Let dry completely.
5. For frosting, cream the butter, shortening and vanilla in a small bowl. Beat in
confectioner sugar and enough milk to achieve desired consistency. Place ½
cup each in two bowls; tint one pink and one green.
6. Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill
with pink frosting pipe a rosebud on each petit fours. Insert #3 round tip into
another pastry or plastic bag; fill with green frosting. Pipe a leaf under each
rose. Yield: 2 ½ dozen ( 3 cup frosting).
Total Time: Prep: 40 min. Bake: 20 min. + cooling
Makes: 30 serving
Rate yourself on the level of your performance based
on the previous activity. Use the scoring
rubrics/criteria given below. Rate it honestly and
sincerely. Remember it is your learning at stake.
PERFORMANCE LEVELS
4-Highly Expert- I can perform excellently the activity with initiative without the
3- Proficient- I can perform the skills satisfactorily without the assistance or supervision
of my teacher.
2- Somewhat proficient- I can perform the skills satisfactorily but I need
the assistance and supervision of my teacher.
1-Basic. I can perform parts of the skill satisfactorily, but I need considerable
Check the appropriate box that corresponds to your level of performance by doing
each of the given tasks using the Scoring Rubric/Criteria.
(Note: if the result of your performance is more on basic you have to Redo on the
activity for you to master)
Creamed butter and sugar until it becomes light and fluffy.
Poured and greased pan and baked at 350˚ for 20-25 minutes.
Thinly sliced off each side of the cake
Combine glazed ingredients smoothly.
Butter, shortening and vanilla were creamed well. Beat in
confectioner‟s sugar and enough milk to achieve desired
consistency.
Creamed butter, shortening and vanilla for frosting easily
Cutting the small hole of pastry bag knowingly
Insert tip on pastry bag easily
Can formed rosebud effortlessly
Read Lesson information very carefully then find out if you can still remember,
whether you have learned, so performed Activity 4.1.3
Different flavors of filling of iced petit four
Based on the descriptions given you can choose filling for your preferred petit fours.
 Jams are high in moisture it is used to enhance flavor, add moisture, and to
bind the product. To use jam in petit four blend it well until smooth consistency
is attained so that it will not destroy or tear your sponge.
 Ganache is a mixture of chocolate and cream. Can be a type of frosting.

Careful in making ganache because this will agitated. When you experience
this worked quickly as it will set.
 Butter creams is made by creaming together fats like butter, margarine, or

vegetable oil shortening and sugar to the desired consistency and lightness.
Butter creams need chilled before cutting. Butter cream can be easily use for
decorating. Remember this can be easily damaged at room temperature.
Develop your skill in preparing fondant icing by performing
the given activity below.
Fondant Icing ( see illustration after the given procedure)
Ingredients:
 1 tbsp unflavored sugar
 ½c glucose
 ¼ cup water
 2 tbsp shortening
 5 cups confectioner sugar
 1 tbsp glycerin
 2 tsp tylose
Directions:
1. Dissolve unflavored gelatin to ¼ cup of water.
2. Put to low heat and mix ½ cup glucose. When the glucose is
melted, mix 2 tbsp. glycerin.
3. Stir and remove from heat as soon as shortening and glycerin is

mixed.
4. In a separate bowl, mix 5 cups confectioner sugar and 2 tsp.

tylose.
5. Pour the glucose mixture in the confectioners and tylose mixture

and mix well to form dough-like consistency.
6. Knead the fondant into desired form of shape.

Rate yourself on the level of your performance based on the
previous activity. Use the scoring rubrics/criteria given below.
Rate it honestly and sincerely. Remember it is your learning
that is at stake..
PERFORMANCE LEVELS
4- Highly Expert- I can perform excellently the activity with initiative without the
3- Proficient- I can perform the skills satisfactorily without the assistance or
2-Somewhat proficient- I can perform the skills satisfactorily but I need
1 – Basic I can perform parts of the skill satisfactorily, but I need considerable
Using the Scoring Rubric above, check the appropriate box that corresponds to your
level of performance in doing each of the given tasks.
Dissolve unflavored gelatin to ¼ cup of water.
Put to low heat then mixed ½ cup glucose.
When the glucose was melted, mixed 2 tbsp. shortening and 1 tbsp.
glycerin.
Stirred and removed from heat as soon as shortening and glycerin
was mixed.
In a separate bowl, mixed 5 cups confectioner‟s sugar and 2 tsp
tylose.
Poured the glucose mixture in the confectioner‟s and tylose mixture
and mixed well to form dough- like consistency.
Kneaded the fondant into desired form of shape.
Read Lesson Information closely then find out how much you can
remember.
Design and display iced petit four
Petit fours are nice to be decorated and displayed but be sure that this is:
 Attractive and appetizing
 Nicely presented
 Appealing
Sample petit four design
Generalization
Now that you have learn about iced petit fours, the bases that you are going to
use, and how to make fondant icing as the basic element in iced petit fours so
you are ready to move to the next kind of petit fours.
Preparing iced petit fours is quite intricate especially in the preparation of the
bases. But once it is mastered it is quiet to prepare.
Read Lesson information very
carefully then find out if you can still
remember whether you have learned,
Fresh petit four
Fresh petit four also called petit fours or fresh and moist, filled with pastry cream
and often topped with fresh fruits miniature or a pastry that is filled with whipped
cream or a sweet cream.( Refer to the pictures given)
This type of petit fours is created with mini pastries or tartlets . The most
common types of mini pastries are fruit tarts and cream puffs. Cream puffs and
éclairs(a pastry that is filled with whipped cream or a sweet cream), while fruit tarts
are made with custard and fresh fruits on top. Some fresh petit fours are made with
marzipan and look like truffles).(See description of truffles) Fresh petit fours are not
naturally glazed placed on top to finish them off but it is assembled.
Fresh petit fours are usually serve with tea or coffee.(Note: Petit fours
with perishable ingredients like cream should be placed in a refrigerator.)
Develop a skill by preparing a fresh petit fours by
performing the given activity.
Cream Puff or Éclair (French word)
Paste
 60 ml milk
 60 ml water
 4 butter, cut into cubes
 ugar

 120 g All-purpose flour
Procedure :
1. Bring the first four ingredients: milk, water, butter and sugar to boil. Then add
the all purpose flour.
2. Remove from heat if desired consistency is attained.
3. When paste is already cooled, add the egg one at the time. Mix thoroughly.
4. Place the paste in the pastry bag and form the cream puff and éclair.
5. Baked at 400 F for 20 minutes or until paste is puff then lower the
temperature, to 300 F. Continue baking for 20 minutes or until brown. Set
aside.
6. Assemble filling for cream puff and éclair.
7. Top with powder sugar for cream puff and with ganache for éclair.
How to Prepare Filling: You need the following
 270 ml fresh milk

 1 2 tsp vanilla
 1 pc. egg
 50 g sugar
 15 g all- purpose flour
 10 g cornstarch
 1 tsp brandy
Mix the filling ingredients and cook over low fire stirring constantly until proper
consistency is attained. Allow to cook.
Ganache
 100 grams chocolate bar

 1 tsp butter
 24 Tsp all-purpose cream
Mix all of the ingredients then melt over low fire.
Rate yourself on the level of your performance based on

the previous activity. Use the scoring rubrics/criteria given
below. Rate it honestly and sincerely. Remember it is your
learning that is at stake..
PERFORMANCE LEVELS
1- Basic I can perform parts of the skill satisfactorily, but I need considerable
Check the appropriate box that corresponds to your level of performance in

doing each of the given tasks using the Scoring Rubric above.
Boil the first 4 ingredients the milk, water, butter and sugar
Properly added the all purpose flour to the mixture

Removed the mixture from heat as the consistency attained.
Adding egg one at a time and mix thoroughly to a cooled
paste
Placing the paste in the pastry bag and formed the cream
puff and éclair.
Assembling filling for cream puff and éclair.
Topping the powder sugar for cream puff and with ganache
for éclair.
LO 3. Prepare Marzipan Petit
Fours
 Flavor and shape Quality marzipan to produced mini-sized fruits in

accordance with enterprise and client requirements.
 Coat Marzipan fruits to preserve desired eating characteristics and
softened with egg whites, pipe into shapes and sealed/browned with
applied heat, according to enterprise practice.
What do you need to know?
Read Lesson Information closely then find out how much you can remember. Find out
how much you have learned by performing Activity 4.3.1 to 4.3.3.
Prepared and display marzipan based petit fours
Marzipan is a sweetened mixture of ground almonds, liquid glucose or egg

whites, corn syrup or sugar syrup and either icing or caster sugar. It is also known as
almond paste. Marzipan is a multi purpose paste. Petit Fours based on a marzipan
are attractive and popular for their color and appearance and it is toothsome in
taste.
Category of Marzipan
Group Ingredients Quantity

A Almond meal, blanched icing sugar 200g 275g
B Brandy almond extract 1tsp 1 drop.
C Sugar syrup glucose, warm 100ml + / 40g
Procedure:
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 until it forms like dough
4. Wrap tightly.
After making marzipan you need to protect, store this because it will dry, once it dry
the texture is unpleasant. It is no longer good to use.
Modeled Marzipan
Marzipan can be presented into different manner. You can use fruits, vegetables,
flowers and even animal in shape.
Remember you have to store marzipan if it is not use, wrap it in a plastic cling wrap
and place it in an air tight container.
For fruit marzipan you can form different fruit as you can.
This is How To Make Fruits and Flowers

Develop your skill in preparing marzipan petit fours
by performing the following activity.
Making a Marzipan Strawberry
Procedure:
1. Roll the ball of marzipan into a strawberry shape with the palms of your
hands.
2. Indent the stem end of strawberry with an appropriate modeling tool.

3. Roll the strawberry in sugar to simulate the textured surface of the real berry.
4. Cut out a leaf shape for the stem end and fasten it in place using an
appropriate modeling tool.
Rate yourself on the level of your performance based on

the previous activity. Use the scoring rubrics/criteria
given below. Rate it honestly and sincerely. Remember it
is your learning that is at stake..
PERFORMANCE LEVELS
Check the appropriate box that corresponds to your level of performance in doing
each of the task using the Scoring Rubric.
Rolled the ball of marzipan into a strawberry shape with the palms of
your hands.
Indented the stem end of the strawberry with an appropriate modeling
tool.
Rolled the strawberry in sugar to simulate the textured surface of the
real berry.
Cut out a leaf shape for the stem end and fastened it in place using an
appropriate modeling tool.
Enrichment Activity
Develop your skill in preparing marzipan petit fours by

performing the following activity.
Making a Marzipan Orange

Procedure:
1. Roll a piece of marzipan into a ball.
2. Using a marzipan modeling tool, make an indentation in the ball to

resemble the stem end of the orange.
Rate yourself on the level of your performance based on the previous

activity. Use the scoring rubrics/criteria given below. Rate it honestly
and sincerely. Remember it is your learning that is at stake.
Check the appropriate box to know your level of performance .
1. Rolled a piece of marzipan into a ball.
2. Using a marzipan modeling tool, made an indention in the ball to
resemble the stem end of the orange.
PERFORMANCE LEVELS
3- Proficient- I can perform the skills satisfactorily without the assistance or supervision of
my teacher.
1- Basic I can perform parts of the skill satisfactorily, but I need considerable assistance
and/or supervision of my teacher.
Develop your skill in preparing marzipan petit fours
by performing the following activity.
Making a Marzipan Recipe
Procedure:
1. Roll a ball of marzipan which will serve as the base
of the rose.
2. Mold the ball with the tapered end pointing up which will serve as the center of
the flower.
3. For petals, make a log of marzipan and cut equal

pieces. Flatten these into small disks.
4. Flatten the disks and taper the edges to paper

thinness with the back of a spoon in a circular
motion.
5. Wrap the petal around the base. Leave one edge

free so the second petal can be inserted under it.
6. Attach the second petal.

7. Continue same fashion until the rose is the
desired size. Cut the rose from the base with a
sharp knife.
Rate yourself on the level of your performance based on the previous

activity. Use the scoring rubrics/criteria given below. Rate it honestly
and sincerely. Remember it is your learning that is at stake.
PERFORMANCE LEVELS
supervision of my teacher..
Using the Scoring Rubric, check the appropriate box that corresponds to your level
of performance in doing each of the given tasks.
Roll a ball of marzipan which served as the base of the rose.
Molded the ball with the tapered end pointing up, to serve as the
center of the flower.
For petals, roll a log of marzipan and cut equal pieces. Flatten
these into small disks.
Flatten the disks and taper the edges to paper thinness with the
back of a spoon in a circular motion.
Wrapped the petal around the base. Leave one edge free so the
second petal can be inserted under it
Attach the second petal.
Continue same fashion until the rose is the desired size. Cut the
rose from the base with a sharp knife.
Things to Remember in Storing and Serving Petit Fours
The environment plays an important role in the production and serving petit
fours.
If the item is easily affected by the moistness, place it in a container that should be
held airtight, vacuum sealed if possible.
Freshness is the defining characteristics of a petit fours, so make it by the

time that is close to serving as possible.
Caramelized petit fours may have a shelf life more or less 1 to 2 weeks.
Consider this that fresh petit fours are kept shorter for a period of time, it depends on
the product.
Generalization
Making marzipan petit fours is quite interesting. It seems that you are
playing with ingredients as well as to the procedure you are following. As you can
see your product you will be delighted on it.
This topic prepares you to become skillful in making marzipan. The skills
the knowledge that you gained in this lesson may help you as you venture in the
industry.
LO 4. Prepare Caramelized Petit
Four
This is what you will learn in this topic
 Choose and coat fresh fruits/fruit part with light colored caramel
 Fill sandwich with dried fruits or nuts flavor.
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by performing Activity
4.4.1.
Selection of fruits and nuts for caramelized petit fours
Caramelized sugar can be used to coat petit fours before they are served. Caramelized p
Any product that is coated with caramel needs to be dried. Strawberry and grapes can be
Caramelized sugar can be used to coat petit fours before it is to be

served. Caramelized. Select fruit and nuts to be used for the caramelized petit fours.
For nuts roasted nuts is preferable and dried fruits with marzipan is best also for
caramelized petit fours.
Any product that is coated with caramel needs to be dried. If you used
strawberry and grapes fruit, dipped this in caramel but think of it that the life span is
only a couple of hours. So serve it immediately and consumed it within 30-40
minutes. This is due to the moisture content of the fruit that drips so the caramel falls
off of the product.
Caramelized nuts and marzipan work better if the product is dry to carry
the caramel better. Caramel is a mixture of sugar and water.
HOW MUCH DID YOU LEARN ?
SELF-CHECK 4.4.1
MULTIPLE CHOICE. Read the sentence carefully. On the box below, choices are
given for you to look for the answer of the given questions. Write your answer on a
separate sheet of paper.
Caramelized sugar Roasted nuts Moisture content
Couple of hours Dried fruit
_________________1. Life span of fruit to be used in a caramel petit fours.
_________________2. Mixture of sugar and water used in petit fours.
_________________3. Best nuts to be used in the caramelized petit fours.
_________________4. This can drips the caramel that falls off the product.
_________________5. Fruits to best used in a caramelized petit fours.
This is how to prepare caramelized petit fours
1. Mese en place- (prepare all the necessary ingredients and tools needed)
2. On a tray place the product to be caramelized
3. I f you use orange fruit remove the string and pith of it.
4. For nuts it should be slightly roasted, if you used raw nuts flavor would
diminished.
5. For an oiled surface this will allow the caramel to cool and it will not bond to
the surface.
Preparation of coating for fruits
 Caramel is a sugar that is cooked in a low flame with a temperature of 156 C

until it change its color (light brown). Caramel that is cooked in 175 C is
burnt. The taste is bitter and the color is too dark, it loses sweetness.
How to make Caramel
(Single recipe)
1. In a pan boil 4 spoons of sugar with 1 spoon of water

2. Slowly heat until it boils. Stir occasionally to dissolve sugar.
3. When solution reaches boiling point , add 2 T of glucose
4. Stir gently to dissolve glucose.
5. Allow solution to cook until it reaches to 160 C. (Note: do not stir the solution
while boiling crystallization may occur).
6. Remove from fire.
7. Place in cold water until solution stops boiling
8. The solution is now ready to use.
9. Solutions may become thicker and harder to work, if it is not use immediately.
Coating caramelized petit fours

Procedure:
1. Dip the product into the hot caramel
2. Get a fork to be used for dipping, dip fork into oil then pick up the product drop
into the toffee.
3. Remove the product from the caramel. See to it that the product is covered
with caramel.
Observe this Safety Precautions in working with Caramel
1. Prepare a bowl of water so if caramel touch on skin immediately wash it

with water.
(Note: Hot caramel can cause damage to skin)
Generalization
Caramelized petit fours is slightly difficult to prepare. Because in the preparation of

caramel need to be focus in doing so for it is quiet hasty. Because when you fail you
have to make another, it is a waste of time and ingredients.
Caramel is nice to use for petit fours it really savor to your mouth.
Research and prepare caramelized petit four of your choice. Your output will be
rated using the Scoring Rubric.
I. Products Very Good Fair Poor

Good ( 3) (2) (1)
(4)
1. General Appearance
a. Dish is attractive and appetizing
b. Dish is pleasing to look at and with good color
combination.
c. Ingredients are cooked just right.
d. Dish has just the right consistency.
2. Palatability
a. Dish is delicious.
b. Dish tastes just right.
3. Nutritive Value
b. Dish is highly nutritious.
II Procedures
1.Use of Resources:
a. The learner keeps the working table orderly while
preparing the ingredients.
b. The learner uses only the proper and needed utensils and
dishes.
c. The learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. The leaner is well-groomed and properly dressed for
cooking. He/she makes use of a clean apron, hair nets,
hand towel, and pot holders.
b. The learner practices sanitary handling of food.
3. Conservation of nutrients
a. The learner follows proper preparation and cooking
procedures.
a. The learner follows the recipe correctly.
Post Test A.
Directions: Read the statement and choose the correct letter that best describe the
statement. Write your answer on a separate sheet of paper.
1. Petit four base that can be baked in shallow trays then topped with soft
topping then cut to shape desired similar to sponge sheets.
A. Shortbread C. Cake
B. Pastry D. Sponge
2. Mixture of flour fat, fat and sugar, enriched with egg and has a short eating
quality.
A. Shortbread C. Cake
B. Pastry D. Sponge
3. Puff pastry can make suitable base for petit fours when a sweet filling is used
A. Pastry C. Cake
B. Sponge D. Shortbread
4. Type of petit four that is created with mini pastries. The most common type
of pastries are fruit tarts, éclairs or cream puffs
A. Caramelized petit four C. Ganache

B. Fresh petit four D. Iced petit four
5.Petit four that is made with sweetened mixture of ground almonds. Caramelized
petit four C. Marzipan
A. Caramelized petit fours C. Marzipan
B. Fresh petit fours D. Iced petit fours
Post Test B. True or False
Directions: Read and understand the statement carefully. Tell whether the statement
is correct or not. If the statement is correct write letter T, if the statement is wrong
write letter F. Write your answer on a separate sheet.
1. Petit four based on a marzipan are attractive and popular for their color and
appearance and their delicate pleasing taste.
2. Fresh petit four are typically glazed.
3. Some fresh petit fours are made with marzipan and look like truffles.
4. Petit fours can be made only in one shape.
5. Jams, ganache cannot be used as filling of iced petit fours.
6. Hot caramel can cause damage to your skin when it is touch.
7. Fruit can be used for caramelized petit fours.
8. In making caramel stir sugar vigorously.
9. Moisture content of the fruit can affect the caramel, it fall off the product.
10. Fruits to used in caramelized petit fours must be dried.
1. Couple of hours
2. Caramelized sugar
3. Roasted peanut
4. Moisture content
5. Dried
SELF-CHECK 4.4.1
1. T
2. T
3. T
4. F
5. F
6. T
7. T
8. F
9. T
10. T
POST TEST B
1. D
2. B
3. A
4. C
5. C
6. A
7. A
8. B
9. A
10. B
PRE- TEST A
ANSWER KEY
Glossary
Boiled Icing - a fluffy made by gradually pouring a hot sugar syrup over stiffly
beaten egg whites , beating constantly until the mixture is smooth and
shiny.
Caramelized sugar- mixture of sugar and water brownies in color. Melted in a low
flame.
E clair - French word. Similar to choux paste.
Fondant icing –it is made of confectioner sugar, water, gelatin. It does not have the
same texture of boiled icing. This can be rolled.
Glaze - to coat with a glossy substance sometimes basic icing or egg whites
to give a shiny effects to the product. Substance usually used is sweet.
Petit fours - decorated tiny cakes measured 1 to 2 inches.

REFERENCE
Websites:
https://www.slideshare.net/FuleproAlbertoMadril/petit-fours
http://www.cookitsimply.com/recipe-0010-05335t.html
https://www.confectioneryhouse.com/tylose-powder.html
https://en.wikipedia.org/wiki/Petit_four
https://www.leaf.tv/eatwell/dessert
https://www.slideshare.net/mobile/orpss
https://www.allrecipes.com/recipe/73798/petits-fours/
https://biggerbolderbaking.com
https://www.goodfood.com.au/recipes/creme-caramel-petits-fours-20131031-2wny0
Book
Technical Vocational Livelihood Home Economics. Bread and Pastry Production Manual
Display and Store Petit Fours
Module title
Introduction
Welcome to this module! This module covers the knowledge skills and
attitudes required in Displaying Petit Fours. The information and activities of this
module are designed for you to have an interactive and exciting learning experiences
that will help you become a life- long learner in Bread and Pastry Production.
This module is the continuation of the previous topic which is all about
different types of petit fours. What you had learned from the previous competencies
will help you comprehend this module.
This module is all about guidelines in displaying and storing petit fours. It also
includes the different types of receptacles used in petit fours presentation.
What to Learn in this module
Upon completion of this module, you will be able to;
L.O 5.1. Select and prepare appropriate receptacles for petit fours.
L.O 5.2 Display petit fours creatively to enhance customer appeal.
L.O 6.1Store petit fours in a proper temperatures and conditions to maintain
maximum eating qualities, appearance and freshness.
L.O 6.2 Package petit fours in accordance with established standards and
procedures.
How to Learn From This module
For you to achieve the objectives set in this module, you need to follow and
observe designed instructions as follows;
1. You need to read and understand all the information given.

2. Do the activities and follow all the instructions set for you.
3. Answer the self-check and post test for you to monitor your progress in this
module.
4. Do the performance task by observing the performance criteria given.
5. Check your answers in pretest and post test given through the answer key
provided at the end of this module.
Pretest
Directions: Read and analyze the statement carefully. Choose the correct answer
that corresponds the definition of every word and write the letter only in your answer
sheet.
Test A
1. A type of petit fours receptacle in which comes in a variety of sizes, shapes,

designs and colors. Commonly lined with wax and others are lined with foil.
a. Platters b. Paper Plate c. Pedestal d. Trays
2. A type of petit fours receptacle in which include the locally available like coconut
shells, banana leaves, corn husks and any other local products.
a. Paper cups b. Paper plates c. indigenous containers d. pedestal
3. It is a type of tools that can elevate petit fours presentation to catch attention and
emphasize every detail of the product.
a. Cake keeper‟s b. Pedestal c. Custom display d. Ethnic dishware
4. Which of the following that are authentic wares that can be used in petit fours
presentation whose design and material depicts the culture and history of a
certain race or country?
a. Cake keeper‟s b. Pedestal c. Custom display d. Ethnic dishware
5. This type of tools that can be used in presenting petit fours are efficient
containers in which can accommodate a greater number of individual baked
products that can be lined with paper doilies, embroidered, printed or solid
cloth.
a. Trays b. Pedestal c. Platters d. Ethnic dishware

TEST B
Directions: Write True if the statement is correct and False if the statement is
incorrect in presenting Petit Fours in your answer sheet.
1. Petit fours arranged on a platter or tray should be of uniform shape and size.
2. Used low quality container for elegant, eye catching arrangement that can create
big impression on the viewer.
3. You can provide contrast in color and shapes of container and product.
4. Individual plating of petit fours will not give an opportunities in creating own design
or composition.
5. Iced petit fours can be arranged in small squares, small rectangles, long
rectangles, triangles, round and even diamonds.
6. Spacing should be observed as to allow easy packaging and full view of each
petit fours.
7. Multi colored petit fours go well with a cream colored ceramic or brown colored
tray, and silver platter or glass pedestal.
8. Avoid space allowance in arranging petit fours to prevent deformation of the

product.
9. Sauces, frostings, ice cream and chocolate are all good companions for a plated
petit fours.
10. Petit fours can be placed on individual paper cups or similar container before
arranging them on trays or platters.
L Lesson Information
Information Sheet No.1 – Kinds and Uses of Receptacles for Petit

Fours
This is a very important aspect in the food business. You should not only
produce the best quality products that will cater to established standards, but you
should also be able to put up an aesthetic display of petit four products, that is the
culmination of the entire process of production. Your presentation should create a
huge impression on customers making it appealing to them.
Choosing the right container for the right type of petit fours, right occasion and
right customers should be your goal. A presentation that is flawless, attractive, finely
crafted and elegant. This can be achieved with neat, hygienic, meticulous and
creative handling of products placed properly in containers that are not only
appropriate but more importantly makes the petit fours stand out.
Materials to be used in presenting petit four products
1. Paper Plates - comes in a variety of sizes and shapes, designs, colors, textures
and material. There are paper plates lined with wax and others are lined with foil.
Some plates fit the size of a whole pie; some comes in squares that can
accommodate petit fours or any other pastry products.
shorturl.at/vwVZ9
2. Paper Cups – comes in different sizes, color and texture. They are fluted on the
side and are available in size fitted from petit fours or any pastry products.
Nowadays, cakes and muffins are easily presented and served in paper cups.
3. Plates and Platters - are made of either glass, ceramic or china and metal. Plates
are usually round in shape, although the square and rectangular ones are
becoming popular. Platters on the other hand are oval and usually bigger than
plates. Plates and Platters come in a solid plain colors or with designs like flowers,
leaves, stars, fruits or vegetables.
shorturl.at/jlqW7
shorturl.at/cwGL5
4. Indigenous Containers – include the locally available ones like coconut shells,
banana leaves, corn husks, bamboo rattan,coconut leaves and any local
products.
shorturl.at/enC47
5. Pedestal – a based foundation to elevate baked products to catch attention and

emphasize every detail of the products. Multi-tiered pedestals are good serving
several petit fours and other products.
shorturl.at/vCY47
6. Ethnic Dishwares – are authentic wares whose design and material depicts the
culture and history of a certain race or country. It tells something about origin,
period and culture.
http://bit.do/eFUv9
7. Cake Keepers – presenting petit fours in a cake keeper comes in an opaque or
transparent container. It keeps the products fresh and easy to handle.
http://bit.do/eFUwk
7. Trays – are round, oval or rectangular in shape. Trays are efficient containers in
which can accommodate a greater number of individual baked products that
can be lined with paper doilies, embroidered, printed or solid cloth.
SELF- CHECK 1
Directions : Read and analyze the statement carefully. Fill the blank with the
appropriate word to complete the statement and write the answer in your
answer sheet.
1. _______________ come in a solid plain colors or with designs like flowers,

leaves, stars, fruits or vegetables.
2. Pedestal used to __________ baked products to catch attention and emphasize
every detail of the products.
3. Ethnic Dishwares are authentic wares whose design and material depicts the
_____________ of a certain race or country.
4. Cake keepers comes in an opaque or transparent container that keeps the
products ____________and easy to handle.
5. Choosing the right container for the right type of petit fours, right occasion and
right customers should be your _______.
Lesson Information
Information Sheet No.2 –Standards and Procedures in Petit Fours

Display
http://bit.do/eFUwt
rectangles, triangles, round and even diamond.
2. Petit fours arranged on a platter or tray should be in uniform shape and size.
However, you can vary frostings and decors to avoid monetary issues and create
variations in color and flowers using only one cake as base.
3. Follow the shape of the container when arranging petit fours. If the tray is
Rectangular, line up petit fours from end to end along the length and width of the
tray. If the tray is round is round, arrange petit fours in a circular pattern. This
allows blending of shapes of both product and container.
4. Line up petit fours on a long narrow plate. Even spacing should be observed as to
allow easy packaging and full view of each petit fours. An allowance of two inches
in between petit fours is an ideal spacing.
6. You can create a pattern, design, or composition when arranging petit four on a
platter since they do not have icings and toppings. You can form a mosaic, a star,
a tower, a figure or geometric shape depending on the occasion.
7. Use a cake pedestal for an elegant, eye catching arrangement that can create a
8. Use 3 tiers cake trays or pedestal to arrange variations of shapes, icings and
decors, and flavors.
9. Individual plating of petit fours provides excellent opportunities for creating your
own design or composition. Use sauces, frostings, ice cream, whole or cut fruits,
whipped cream and chocolate. These are all good usual companions for a plated
petit fours.
10. You can provide contrast in color and shapes of container and product. Multi
colored petit fours go well with a cream colored ceramic or brown colored tray,
and silver platter or glass pedestal.
SELF- CHECK II
appropriate word to complete the statement and write the answer in your
answer sheet.
1. Multi colored _____________ go well with a cream colored ceramic or brown

colored tray, and silver platter or glass pedestal.
arranging them on ____________.
3. Petit fours arranged on a platter or tray should be in_________ shape and size.
4. Use a cake ___________ for an elegant, eye catching arrangement that can
create a big impression on the viewer.
5. In arranging petit fours an allowance of ________inches between petit fours is

an ideal spacing.
Performance Task
You can make sponge cake or any other cake recipes that can be used as
petit four base. In this performance you are required to present a petit fours by
observing guidelines in displaying petit fours. You will be rated based on the criteria
given below.
Criteria for Petit Fours Presentation
GOOD FAIR POOR

DESCRIPTIONS
10 5 2
PREPARATION
Apply food hygiene and safety
principles.
Petit fours are displayed creatively to

enhance customer appeal.
PRODUCTS
APPEARANCE - pleasing combination

of color, form and texture, neatly and
attractively set in the platter.
SHAPE - firm and well shaped
SIZE – well cut and uniform in size
COLOR - bright, appealing not dull
FLAVOR - pleasing and balanced

Lesson Information
Information Sheet No. 5 – Tips on Storing Petit Fours
Storing Petit Fours plays important role in baking industries. It will take
different consideration and standards based on the type of petit fours.This product
have a variety of icings and fillings. In this manner the environmental and individual
characteristics needs to be taken into consideration. Environmental factors like the
sunlight or fluorescent heat and humidity will really affect your product. The more
perishable the ingredients are, the shorter the shelf life is. Your storage method will
not only depend upon the icings incorporated into your petit fours but also to the type
of techniques used during storing.
Here are some tips that needs to be considered in storing Petit Fours;
 To maintain the freshness of your petit fours, you must serve as close to
serving time. In this manner you can prevent the effects of some
environmental factors that may affects the appearance and texture of your
product.
 Every type of petit fours has different shelf life to be observed. Caramelized
petit fours may have shelf life roughly 1 to 2 weeks. Fresh petit fours are
kept for shorter periods of time, which may varies by the product.
 Petit fours with fillings like custard, whipped cream or frosting with milk do
not stay long at room temperature. Petit fours without perishable ingredients
can stay at room temperature in the sealed container for up to five days.
 A cool dry closed environment is best for storage of all petit fours except
those that contain perishable ingredients like fresh cream.
 In placing the petit fours to a plastic container, leave a small space between
each cake so they do not touch each other in the container.
 Petit fours with fondant don‟t required refrigeration. Fondant will stay fresh in
a sealed container for up to five days.
 To prolong the shelf life of your petit fours separate the frostings and fillings
from the cake. Put them in a separate containers before storing. Wrap cake
layers or pieces in a airtight container or plastics then freeze.
 Caramelized petit fours will have a short life span as the caramel is
hydroscopic and attracts moisture causes the sugar soften and dissolve.
Storing Guidelines for some Petit Fours based and Frosting
 Cakes – Most of the Petit fours based used cakes like Plain Butter Cake,
Angel food cake, Chiffon Cake, Pound Cake and Sponge Cake. To store this
bases make sure to cover tightly but do not refrigerate and store it in a large
airtight container. Store at a room temperature for approximately 5 days.
Freeze for longer storage, approximately up to 1 to 2 months. Considering
that this cakes are unfrosted and without any fillings.
 Butter Cream Frosting - This can be stored, refrigerated in an airtight

container for up to 2 weeks before using. Remove it from the refrigerator at
least an hour before using so it will warm to room temperature. A decorated
cake with butter cream frosting can be stored at room temperature for up to 3
days.
 Fresh Fruit Toppings - Some petit fours used fresh fruits for toppings. A
cake with fresh fruit topping should only be assembled within few hour of
eating. The fruits continue to ripen even when refrigerated and its juices will
begin to soak into the cake.If the cake is going to be frozen, it is best to wait
until the cake is thawed and then add the fresh fruits topping just before it is
going to be saved.
 Ganache – it can be stored at room temperature for up to 2 days before

using. If storing, be sure to cover the entire surface of the ganache. The
ganache will need to be warmed again before using. A petit fours covered
with ganache should be store in a room temperature.
SELF- CHECK III
Directions – Take this test and find out how much have you learned about storing
petit fours. Write True if the statement is correct and False if the statement is
incorrect. Write you‟re the answer in your answer sheet.
1. Environmental factors like the sunlight, fluorescent heat and humidity will
affect your petit fours.
2. Petit fours that has perishable ingredients will stay longer compare to iced
petit fours.
3. To maintain the freshness of your petit fours, you must serve as close to
serving time.
4. All petit fours has the same toppings and shelf life.
5. Caramelized petit fours may have shelf life roughly 1 to 2 weeks.
6. Petit fours with fillings like custard, whipped cream or frosting with milk do
not stay long at room temperature.
7. The cost life of the petit fours depends on the cost of its ingredients.
8. In placing the petit fours to a plastic container, leave a small space between
each cake so they do not touch each other in the container.
9. To prolong the shelf life of your petit fours separate the frostings and fillings
from the cake. Put them in a separate container before storing.
10. Caramelized petit fours will have a longer life span as the caramel is
hydroscopic and attracts moisture causes the sugar soften and dissolve.
At this time, before you end this module you need to answer our post test, for
you to evaluate your level of competence.
Post Test
Take this test and find out how much you learned about the lesson.
Directions: Read and analyze the statement carefully. Choose the correct answer
and write the letter only in your answer sheet.
Test A
1. A type of petit fours receptacle in which comes in a variety of sizes, shapes,

designs and colors, commonly lined with wax and others are lined with foil.
a. Platters b. Paper Plate c. Pedestal d. Trays
2. A type of petit fours receptacle which include the locally available materials like
coconut shells, banana leaves, corn husks and any other local products.
a. Paper cups b. Paper plates c. indigenous containers d. pedestal
3. It is a type of materials that can elevate petit fours presentation to catch attention
and emphasize every detail of the product.
a. Cake keepers b. Pedestal c. Custom display d. Ethnic dishware
4. Which of the following is an authentic ware that can be used in petit fours
presentation whose design and material depicts the culture and history of a certain
race or country?
a. Cake keepers b. Pedestal c. Custom display d. Ethnic dishware
5. A type of tool that can be used in presenting petit fours which can accommodate a
greater number of individual baked products that can be lined with paper doilies,
embroidered, printed or solid cloth.
a. Trays b. Pedestal c. Platters d. Ethnic dishware
Test B
Directions: Write True if the statement is correct and False if the statement is
incorrect. And write the answer in your answer sheet.
1. Petit fours arranged on a platter or tray should be of uniform shape and size.
2. Use low quality container for elegant, eye catching arrangement that can create
3. You can provide contrast in color and shapes of container and product.
4. Individual plating of petit four will not give an opportunities in creating own design
or composition.
rectangles, triangles, round and even diamond.
6. Spacing should be observed as to allow easy packaging and full view of each petit
four.
7. Multi-colored petit fours go well with a cream colored ceramic or brown colored
tray, and silver platter or glass pedestal.
8. Avoid space allowance in arranging petit fours to prevent deformation of the

product.
9. Sauces, frostings, ice cream and chocolate are all good companions for plated
petit fours.
10. Petit fours can be placed on an individual paper cups or similar container before
Answer Key
Pre Test and Post Test
Test A.
1. b
2. c
3. b
4. d
5. a
Test B.
1. True
2. False
3. True
4. False
5. True
6. True
7. True
8. False
9. True
10. True
Self Check I
1. plates and platter
2. elevate
3. culture and history
4. fresh
5. goal
Self Check II
1. Petit fours
2. trays or platter
3. uniform
4.pedestal
5. two
References;
Internet
 Paper plates;http://bit.do/eFUvs, Retrieved on January 19,2019

 Paper Cups;http://bit.do/eFUvH, Retrieved on January 19,2019
 Platers;http://bit.do/eFUvN, Retrieved on January 19,2019
 Ethnic Dishwares;http://bit.do/eFUv9, Retrieved on January 19,2019
 Cake Keepers;http://bit.do/eFUwk, Retrieved on January 19,2019
 Petit Fours Presentation http://bit.do/eFUwt; Retrieved on January 19,2019
 CakePedestal;https://www.google.com/search?tbs=sur:fmc&tbm=isch&q=cak
e+pedestal&backchip=g_1:white:grXGzvbhdZk%3D&chips=q:cake+pedestal&
usg=AI4_RkRemlA8QqAFZqyNNuk_QYSiQnoaKg&sa=X&ved=0ahUKEwjyjJ
Dxw_LfAhUIXysKHWoGDdYQ3VYIJSgA&biw=1366&bih=657&dpr=1#imgrc=-
KMHzl46Wk_6GM:Retrieved on January
 DisposableCakekeepershttps://www.google.com/search?q=disposable+cake+
keeper&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjWiN6AxfLfAhUFXSsK
HSpWDpcQ_AUIDygC&biw=1366&bih=657; Retrieved on January19,2019
 How to store Petit Fours;https://www.leaf.tv/articles/how-to-save-petit-fours/
Retrieved on January19,2019

Books
 Leonora D. Basbas – Bread and Pastry Production , Volume 1, page 136
 Department Education- Bread and Pastry Manual, Page 184-187,230-240
 Bread and Pastry Productions Curriculum Guide
PRESENT AND SERVE PLATED DESSERTS
Module Title
I Introduction
Welcome to this module! Present and Serve Plated Desserts. What you have
learned in this module will be your preparation in taking the Technical Education And
Skills Development Authority (TESDA) National Assessment and Certification for
Bread and Pastry Production NCII. The information‟s and activities that are set, will
help you become a certified NCII holder of this qualification.
The learning from the previous competencies which is about presenting and
storing petit fours will help you understand this module. It will give you additional
ideas for the required standards on how to satisfy customers through your
presentation.
This module covers the required competencies of Presenting and
Plating Desserts. It provides information such as types, components of desserts,
techniques and guidelines during desserts presentation.
What to Learn in this Module
Upon completion of this module, you will be able to:
L.O 1. Portion and present desserts according to product items, occasion and
enterprise standards and procedures.
L.O 2. Plate and decorate desserts in accordance with enterprise standards
and procedures.
How to Learn From This module
For you to achieve the objectives set in this module, you need to follow and
observe designed instructions as follows;
1. You need to read and understand all the informations given.

2. Do the activities and follow all the instructions set for you.
3. Answer the pretest, self-check and post test for you to monitor your progress in
this module.
4. Do the performance task by observing the performance criteria given.
5. Check your answers in pretest and post test given through the answer key
provided at the end of this module.
Pretest
Directions : Read and analyze the statement carefully. Choose the correct answer
that corresponds to the definition of the word and write the letter of your
answer sheet.
1. It comes from the French Word Desservir which means to clear up the table.
a. soup b. salads c. beverages d. desserts
2. A type of dessert that defines as a soft bread variety made of bread softened in
milk, with egg and sugar added.
a. pies b. tarts c. pudding d. cake
3. A type of desserts that is tender and thickened mixture of milk, eggs and sugar
molded in flan molders, and may be steamed or baked.
a. creams b. custards c. pancakes d. pies
4. These are frozen milk products made with cream or milk, sugar, flavoring and
sometimes eggs.
a. ice creams b. custards c. pancakes d. pies
5. A type of pastries consisting of high proportion of fat to flour and a little water
resulting to a tender and flaky crust, and it has a single or double crust.
a. tarts b. pies c. waffles d. cakes
6. This dessert has 1:1 ratio of flour to liquid.

a. cakes b. tarts c. pan cakes d. pies
7. This desserts are made of soft dough leavened with yeast and baking and mix
with milk, sugar and shortening.
a. shortcakes b. tarts c. waffles d. doughnuts
8. It is the proper way of serving or portioning buffet desserts.

a. larger portion b. smaller portion c. extra portion d. longer portion
9. A very thin pancakes served with fillings like fresh or cooked fruits like mangoes,
peaches and strawberries with whipped cream, custard and chocolate cream.
a. crepes b. meringue c. pies d. pudding
10. It is an open pastry containing fillings and form like a round boat.
a. tarts b. doughnuts c. fresh fruits d. creampuff
11. It is the proper way of serving or portioning single desserts.

12. Which of the four components of plated desserts that refers to a slice pie, mini
tart, a cluster of cookie, custard or any main product?
a. the garnish b. main item c. crunch component d. sauces
13. It refers to a final component of plated desserts.

14. This dessert components enriches the dish and makes the flavor of the dish
more enjoyable from the first bite up to the last.
15. Having a desserts will______________ your meal.

a. comfort b. complete c. incomplete d. excite
Lesson Information
Information Sheet No.1 -DESSERTS
Desserts are usually sweet course or dish and served at the end of the meal.It
is comes from the French word desservir which means to clear up the table.
Desserts are predominantly sweet in flavor, with sugar as one major ingredient. It
can be light or slightly heavy depending on the type of dessert or the standard of the
establishment. During those times, only the elites and the rich members of the
society had the opportunity of having desserts in formal dinner. It is taken as the last
course of a dinner or buffet to complete your meal. Some of the purpose of eating
desserts are to satisfy the customer and complement the venue‟s theme. In these
modern days, different cuisines are created and still improving through the
evolvement of kitchen technologies.
Pastry chef on the other side has improved their dessert collections and
continue to innovate amazing desserts combination. Every country and every culture
has invented and reinvented their own desserts just to satisfy their meal through their
own identity likes and taste.
Types of desserts available in the market;
1. Variety of Kakanin’s–The name kakanin is derived from two Tagalog words:

“kain” (to eat) and “kanin” (rice). It‟s an umbrella term for sweets made of glutinous
rice and coconut milk, two ingredients that tropical countries like ours have in
abundance. Almost all kinds of kakanin has its own unique and quirky name. Every
Kakanin carries with a history that‟s as rich and deeply-rooted in our culture as the
delicacy it identifies.
http://bit.do/eFU
nh
2.Pudding – is a soft bread variety made of bread softened in milk, with egg and
sugar added. This type of desserts has a creamy consistency with different
flavorings may added like crushed pineapple, raisins and nuts to give it a richer
flavor.
http://bit.do/eFU
3. Pie’s – are type of pastries consisting of high proportions of fat to flour and a little
water resulting to a tender and flaky crust. It has a single or double crust with
variation of fillings like custard, cream, fruits, eggs, pork or vegetables.
http://bit.do/eFUqa
4. Tarts – these are small pies with a single crust and fillings like cooked custard,
fruits jams and nuts topped with meringue. It is an open pastry containing fillings and
form like a round boat.
http://bit.do/eFUqB
5. Cakes – are sweet baked food made from a mixture of flour, shortening, eggs,
sugar, and other ingredients, baked and often decorated. Example of some cake
specialties are red velvet cake, chocolate marble cake, mango rum cake etc.
http://bit.do/eFUqX
6. Custards – are tender and thickened mixture of milk, eggs, and sugar molded in
flan molders, and may be steamed or baked. Custards are topped with caramelized
sugar to give a rich brown color and fruits garnishes or with desserts sauces.
http://bit.do/eFUrn
7. Pancake - a thin, flat cake of batter usually fried and turned in a pan. Pancakes
are usually eaten with syrup or rolled up with a filling. This snack maybe served
either breakfast or dessert. It has the mixture of 1:1 ratio of flour to liquid.
http://bit.do/eFUrL
8. Crepes – are very thin pancakes served with fillings like fresh or cooked fruits like
mango, peaches, and strawberries with whipped cream, custard or chocolate cream
http://bit.do/eFUrZ
9. Ice Cream – These are frozen milk products made with cream or milk, sugar,
flavoring and sometimes eggs. Flavorings in this dessert may include fruits, nuts,
chocolate, coffee and others and it has 8% milk fat.
http://bit.do/eFUr5
10. Fresh Fruits – The simplest dessert and one of the best are fruits because they
are nutritious that contain high amount of vitamins and minerals, sugar, fiber and
water. This dessert may served during breakfast, lunch or dinner, and favorites for
snacks and buffets.
http://bit.do/eFUs
j
11. Doughnuts – are made of soft dough leavened with yeast and baking powder
and mixed with milk, sugar and shortening. It is a combination of soft breads and
cookies that may contain fillings like whipped cream, lemon and chocolate cream.
http://bit.do/eFUsv
12. Meringue – are egg whites beaten to stiff stage with sugar added gradually. It is
dropped on greased cooking sheets using pastry bag and baked to light golden
color.
http://bit.do/eFUsJ
Four Components of Plated Dessert
The four components of a plated dessert that served in the establishment
such as restaurants, resort, hotel or desserts café that the guest may enjoyed are
the following;
1. The Main Item – This component is the main source of flavor in the dessert
presentation.The main item should never be large that is overwhelming and the other
components will contrast and complement it.
2. Crunch component- is the added component that adds a crunch to the

dessert that enriches the flavor to make it more enjoyable until the last bite of your
customer. This crunch component usually made of dry decorative cookie or biscuits
that used for soft desserts like ice cream and custards.
3. The Sauce – This component is very important for dry desserts although
any dessert can be added with sauce depend on the standards of establishment.
The sauces should have the same consistency and complement to the main item. It
also enhances the taste and the appearance of your desserts.
4. Garnish – this component will complete your plated dessert. Garnishes will
make your desserts more presentable and appealing to the eye of the guest. The
popular desserts garnishes are powdered sugar, chocolate piping, caramelized
sugar, sorbet and fresh mint leaves. You need to be careful in choosing garnishes,
over used garnish will ruin your dessert presentation.
The proper portioning during dessert presentation will depend on the right
quantity of food. For single desserts it should be in a larger portion while for the
Buffet type presentation it should be in a smaller portion.
Self - Check 1
Write the answer in your answer sheet.
1. Is it necessary to consider the four components of the desserts during

presentation? Explain your answer.
Guidelines in Presenting Plated Desserts
Good and amazing desserts presentation is really important as the dessert

itself. All dessert components should harmoniously complement with each other, it
makes your guests happy and have a memorable experience in your restaurant.
Guests eat with their eyes, creative and artistic presentation enhances both taste
and appearance of the food.
Desserts presentation will allow business establishment to showcase their

creation, uniqueness and specialties from their competitors. Good presentation will
observe different criteria‟s to make your guests think that you‟re worth of their time
and money. These criteria includes the whole aspects of your presentation like the
flavor, vessels, neatness, pleasing combination of color, form, design, size and
texture.
Every food establishment must have its own established standards in

presenting and plating desserts. The following are several and basic important
concepts that need to keep in mind as you present your culinary creations.
1. Choose your plate – selecting the right and perfect size of the plate is the key to
have an attractive food presentation. Using big plates to a small dessert will ruin your
whole presentation. To conceptualize your output you need to consider yourself as
an artist and the plate is your blank canvass. White plates are commonly used for
most establishments because it creates high contrast and provide neutral to any
desserts.
http://bit.do/eFUts
2. Place Food to create Flavor Bites – This means that the first up to the last bite
would be flavorful that definitely all the ingredients are combined in every bite. This
aspects is very important to make your guest satisfied and had a memorable
experience in your establishment.
http://bit.do/eFUtx
3. Don’t overcrowd your Plate –you need to have an attractive and appetizing
presentation, don‟t overcrowd your plate. Avoid using too much sauce or garnishes.
Putting the right quantities of every item will make your presentation balance and
appealing. Simplicity could be more attractive than complicated designs. Let the
guest see the best side of everything in your presentation.
http://bit.do/eFUtx
4. Pay attention to every details – Every details of your presentation must be taken
into consideration. All aspects should be observed like the height, texture,
temperature, shape, flavor and the color. Paying attention to this is the best kept
secrets to have a beautiful and stunning presentation. The color of every element will
contrast to each other including the color or designed of the plate. Try to pair your
main item with complementary colors to further enhance your dessert presentation.
http://bit.do/eFUtx
5. Design and Create with Sauces – Dessert sauces is best suited for any dry
items likes muffins, pies and cakes but all desserts can be added with sauce
depending on the set standards of the establishment. In pouring your sauce, don‟t
just put it carelessly, instead think of many designs and imagine that the plate is your
canvass and the spoon is your paint brush. You can make many designs that will
enhance your plate. For example you can draw lines, flowers, dots etc. beside the
main item to make it more attractive.
http://bit.do/eFUtx
6. Use Garnishes purposefully - In choosing garnishes you must choose edible

garnishes and remember that it should complement to the dish. Use fresh or
appetizing garnishes, you need to consider not only the appearance but also the
taste of your product. Avoid using unappetizing garnishes like raw, old and strong
odor.
http://bit.do/eFUt
x
SELF – CHECK II
appropriate word to complete the statement and write the answer in
your answer sheet.
1. All dessert components should harmoniously ____________with each other.
2. Desserts are predominantly sweet in flavor, with _______ as one major ingredient.
3. Every food establishment must have its own established _________ in presenting
and plating desserts.
4. Using ___________ to a small dessert will ruin your whole presentation.
5. _____________ are commonly used for most establishments because it creates

high contrast and provide neutral to any desserts.
Performance Task
In this activity you are task to present any desserts you want, based on the
type of desserts stated in this module. Present it using the knowledge you learn by
applying the guidelines during dessert presentation. You will be rated based on the
criteria below:
Rubrics and evaluating Students Performance
Very
Products good Good Fair Poor
(4) (3) (2) (1)
Appearance Pleasing combination of
colors, forms and textures.
Shape Main item is firm and well
shaped
Flavor Pleasing, well blended, all
components will complement
each other
Dish is highly nutritious and
delicious.
Procedure
Use of The learner performed Mise

resources en Place, Mise en Scene and
time saving techniques.
The learner used appropriate
tools and materials
Cleanliness The learner is well groomed
and and used PPE during the
Sanitation performance task.
Conservation The learner follows proper

of nutrients preparation and baking
procedure.
The learners followed the
standards recipe in the
preparation and presentation
of dessert.
.
Post Test
Directions : Read and analyze the statement carefully. Choose the correct answer
that corresponds to the definition of the word and write the letter of your
answer sheet.
1. It comes from the French Word Desservir which means to clear up the table.
a. soup b. salads c. beverages d. desserts
2. A type of dessert that defines as a soft bread variety made of bread softened in
milk, with egg and sugar added.
a. pies b. tarts c. pudding d. cake
3. A type of desserts that is tender and thickened mixture of milk, eggs and sugar
molded in flan molders, and may be steamed or baked.
a. creams b. custards c. pancakes d. pies
4. These are frozen milk products made with cream or milk, sugar, flavoring and
sometimes eggs.
a. ice creams b. custards c. pancakes d. pies
5. A type of pastries consisting of high proportion of fat to flour and a little water
resulting to a tender and flaky crust, and it has a single or double crust.
a. tarts b. pies c. waffles d. cakes
6. This dessert has 1:1 ratio of flour to liquid.

a. cakes b. tarts c. pan cakes d. pies
7. This desserts are made of soft dough leavened with yeast and baking and mix
with milk, sugar and shortening.
a. shortcakes b. tarts c. waffles d. doughnuts
8. It is the proper way of serving or portioning buffet desserts.

9. A very thin pancakes served with fillings like fresh or cooked fruits like mangoes,
peaches and strawberries with whipped cream, custard and chocolate cream.
a. crepes b. meringue c. pies d. pudding
10. It is an open pastry containing fillings and form like a round boat.
a. tarts b. doughnuts c. fresh fruits d. creampuff
11. It is the proper way of serving or portioning single desserts.

12. Which of the four components of plated desserts that refers to a slice pie, mini
tart, a cluster of cookie, custard or any main product?
13. It refers to a final component of plated desserts.

14. This dessert components enriches the dish and makes the flavor of the dish
more enjoyable from the first bite up to the last.
15. Having a desserts will______________ your meal.

a. comfort b. complete c. incomplete d. excite
Definition of Terms
Appetizing- Having a good smell or appearance that makes people wantto eat.
Complement – something that completes something else or make it better.
Course -A portion or part of a complete meal whether breakfast, lunch, or dinner.
Edible – suitable or safe to eat.
Garnish – decorate or embellish something especially food.
Specialties– something that a person, place or establishment
Vessels– a hollow container for holding liquids.
Flavorings- A substance that is added to a food or drink to give it a desired taste.
Answer Key
References;
Internet Sources
 Kakanin; http://bit.do/eFUnh, Retrieved January 17,2019
 Bread Pudding; http://bit.do/eFUpT,Retrieved January 17,2019
 Pie;http://bit.do/eFUqa,Retrieved January 17,2019
 Pie;http://bit.do/eFUqBRetrieved January 18,2019
 Cakes;http://bit.do/eFUqXRetrieved January 18,2019
 Custards;http://bit.do/eFUrn,Retrieved January 18,2019
 Crepes;http://bit.do/eFUrL,Retrieved January 19,2019
 Ice cream;http://bit.do/eFUr5,Retrieved January 19,2019
 Fresfruits;http://bit.do/eFUsj,Retrieved January 19,2019
 Doughnuts;http://bit.do/eFUsv,Retrieved January 19,2019
 Meringue;http://bit.do/eFUsJRetrieved January 19,2019
 Plates;http://bit.do/eFUts Retrieved January 19,2019
 Sliced cake;http://bit.do/eFUtx Retrieved January 19,2019
 Plated dessrt;http://bit.do/eFUtx,Retrieved January 19,2019
 Platingtechniqueshttps://www.greatbritishchefs.com/features/dessert-
presentation-tips,Retrieved January 19,2019
 Plating techniqueshttps://www.webstaurantstore.com/article/200/basic-guide-to-
food-presentation.htmlRetrieved January 19,2019
 Plating Techniqueshttp://www.theauberginechef.com/techniques-plated-
desserts/Retrieved January 19,2019
Books
 Basbas, Leonora. Bread and Pastry Production vol. 1, First Edition, page no.
157
 Department Education. Bread and Pastry Productions manual
 Curriculum Guide
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Introduction
Welcome to the course of Bread and Pastry Production!
This Module, which consists of two (2) Learning Outcomes, plan and present
dessert buffet selection or plating and store and package desserts, is designed to
equip you, TVL Learners, with essential Knowledge, Skills, and Attitude in Bread and
Pastry Production in accordance with the industry standards which lead you to
National Certificate Level II.
The Module contains the following:

Pre-Test. Determines your prior learning on particular unit of competencies you
are about to take.
Definition of Technical Terms. Helps you understand unfamiliar words used in
this module.
Lesson Information. Provides you important knowledge, principles, and attitude
that will help you perform expected learning outcomes.
Activity. Provides you the application of the knowledge and principles you have
gained from the lesson. It further enhances your skills by performing
prescribed tasks.
Post Assessment. Evaluates your overall understanding about this module.
Further, this is a self-paced and user-friendly Module for the achievement of the
prescribed learning competencies. It also prepares you to be at the forefront of the
fast-growing world of industry and in your quest for higher education, middle-skills
development, employment, and entrepreneurship.
We hope that this material will be of great help to you!
Overview
This Module contains several lessons. To make the most out of this, you need to do
the following:
1. Take the Pre-Test, your score will determine your knowledge of the lessons. If you
get 100% of the items correctly, you may proceed to the next Module; otherwise, go
through the lessons and review those items which you missed.
2. Read and understand the Lesson Information in each Learning Outcome. The
Lesson Information contains important notes or basic information that you need to
know. This would tell you what you should know and do at the end of this Module.
Use the References and Definition of Technical Terms as your guide. They can be of
great help during your learning journey.
3. After reading the Lesson Information, answer the Post-Test to find out how much you
have learned. If you do not get all the test items correctly, go back to the Lesson
Information. This will ensure your mastery of basic information.
4. Perform the required Learning Activities. They consist of one or more tasks for you to
accomplish. It is not only enough that you acquire content or information but you must
also be able to apply what you have learned in real life situations and evaluate your
performance using the Scoring Rubrics.
What to Learn in This Module
At the end of the of the lesson, you should be able to;
LO. 2 Plan and present dessert buffet selection or plating
2.1 Plan and utilize dessert buffet services according to

available facilities, equipment and customer/enterprise
requirements
2.2 Prepare and arrange variety of desserts in accordance with

enterprise standards and procedures
LO. 3 Store and package deserts
3.1 Store desserts in accordance with the required temperature

and customers‟ specifications
3.2 Package desserts in accordance with established standards

and procedure.
PRE-TEST
What do you already know?
Read and analyze each item carefully. Choose the correct answer and write
the letter only in your answer sheet.
1. The following are important factors to be considered in plating and

presenting desserts, except one;
A. Sauce C. Texture
B. Temperature D. Appearance
2. Which of the following tool is desirable for displaying dessert?
A. Lifters C. Spoons
B. Forks D. Cake Turner
3. Staling food means.
A. Not appealing C. Not clean

B. Not good D. All of the above
4. What are the important factors to be considered in plating such as a slice

of pie, a mini tart, a cluster of cookies, and custard.
A. The Sauce C. The Main Item
B. Crunch Component D. The Texture
5. The following are the considerations when plating and decorating

desserts, except one;
A. How it looks on the plate C. Base Dessert

B. Sauce, Biscuit, Cream D. Batter Mixture
6. The control service temperature of desserts, except one;
A. Money C. Time
B. Quality D. Food Safety
7. Which of the following is considered in a large control volume for quality

during event and or service period, except one;
A. How to make it flow C. Keeping up the pace

B. Build up/ peak/ slow down. D. Keeping distance
8. Butter cream should be….

A. Covered to prevent odor absorption
B. Can be stored in the refrigerator up to one week
C. In the freezer up to one month
D. All of the Above
9. Packaging ensures the protection of the products that are meant to be
distributed in the market for the purpose of sale, storage, use etc.
A. Labelling C. Storing
B. Packaging D. Wrapping
10. This will be kept three to four weeks in the refrigerator and can be beaten
again before used. To keep it from hardening, cover with plastic wrap and
place damp towel over the top.
A. Royal icing C. Whipping Cream

B. Swiss Butter Cream D. Pastry Icing
11. This cake will be kept at room temperature up to two days, wrapped in
plastic wrap.
A. Sponge Cake C. Chiffon Cake

B. Angel Food Cake D. All of the Above
12. This can be filled with jam and moistened with liqueur, rolled and left at
room temperature overnight. If not, freeze up to one week.
A. Sponge Cake C. Jelly Roll Cake

B. Chiffon Cake D. Angel Food Cake
13. These containers protect food or the content from different damages and
at the same time they advertise the product for retail sale.
A. Retail Containers C. Heavy Containers

B. Shipping Containers D. Light Containers
14. It is widely used because it is low cost, holds its shape, and is easily
decorated. Commercially-available paper is predominantly made from
cellulose fibre from pulped wood
A. Paper and Board C. Metal

B. Plastic D. Glass
15. Commercially-available, made from silica, sodium carbonate and calcium

carbonate. Other compounds can be added to give colour, sparkle or heat
shock resistance.
A. Plastic C. Paper and Board

B. Glass D. Metal
Definition of Terms
A La Carte.
Carte” was originally a French term for a piece of paper or cardboard
and later a bill of fare or menu. Refers to meal in which the diner
selects individual foods, paying for each, rather than taking a complete
meal at a fixed price.
Buffet A meal consisting of many dishes from which guests serve

by themselves. Self-service
Course A meal served at one time
Dessert The sweet dish eaten at the end of a meal.
Garnish Decoration (something, especially food, it can be fruit vegetable or

leafy vegetable).
Marzipan A sweet, yellowish paste of ground almonds, sugar, and egg

whites, often colored and used to make small cakes or
confections or as an icing for larger cakes.
Moisture Water or other liquid diffused in a small quantity as vapor, within a

solid, condensed on a surface.
Packaging Materials used to wrap or protect goods.

wrappers, packing, cover of the food.
Plating Serve or arrange (food) on a plate or plates before a meal.
Portion An amount of food to be served for the guest.
Resort A place for vacation destination for recreational purposes
Sauce Thick liquid accompaniment in the main dish, usually savory dishes, to
add moistness and flavor.
Staling Not appealing, not clean, not good
Storage The action or method of storing food to prolong the shelf life of foo
Lesson Information No. 1
Planning, Utilizing, Preparing, and Arranging Dessert Presentation
Plated desserts are more common in restaurants, resorts, and dessert cafés
than they are in the usual dining. However, many of the theories, thought processes,
techniques, and strategies that are used to develop a successful plated dessert can
apply to any dessert that you wanted to prepare.
Important factors to be considered in plating and presenting desserts:
 The Main Item. The main item can be anything such as a slice of pie, a mini
tart, a cluster of cookies, custard
 The Sauce
 Crunch Component
 Color
 Texture
 Temperature
 Garnishes to be used
There are important simple tips to be considered for plating desserts

systematically and beautifully, which will increase the appetite of everyone's favorite
desserts that they wanted to eat..
 Creativity in color combination

 Consider the texture of the product
 Plan on how your plating would look like? Appearance and its design
 Consider also the base/plate that you wanted to present your product
 Consider the principles in serving your desserts
 Emphasis should be considered in presenting your product
 Let it be dramatic and well presented
Present Desserts
A. Plan dessert trolley
 Proper selection of all available desserts to be served.
https://bit.ly/37OPELj
B. Present plated dessert
1. Portioning Desserts
Buffet – Availability of variety of desserts to be served
Function – Service should be well done
A la carte - Order from the list of menus presented.
2. Plate and present and/or decorate desserts

Design: Should not be over decorated
Elements on plate: Plated, the sauce, base and cream
3. Control service temperature of desserts.
Time: uncontrolled environment
Quality: keeping required temperature
Food Safety: free from any contamination
Speed and efficiency: Planning should be done and well-
coordinated to the person in charge.
C. Present display dessert
https://bit.ly/2U8estG
 Plan dessert display appropriate to location, facilities and equipment

When planning consider the following:
1. Consider different locations
2. Conditions of facilities and equipment
3. Consider the climate
4. Functional kitchen is appropriate
5. Consider the outside venue
6. A very good day is much appropriate
 Plan appropriate amount and variety for event and or service period
Number of people:
When planning consider the following:
1. Have an allowance of 10% more on average
2. Consider customers preference
3. Price the product
4. It should be profitable
 Plan correct sauces and garnishes
Garnishes should be:
Suitability to the theme as desired by the customer
Consider the expenses of the dessert
Can be easily produce and its accessibility
Sauces:
Sufficient supply sauce
Right consistency
 Portioning. decorating arranging dessert to be displayed

 Setting up of the buffet table
 Consider the height to be displayed
 Color harmony (theme)
 Plate selection must be available
 Accessibility for customers.
 Prepare dessert service equipment

Tongs:
Should be enough
Lifters:
Should be suitable.
Spoons:
Should be enough
Should be clean
 Control volume for quality during event and or service period

Large volume:
Consider the smooth flow
Keeping up the place free from barrier
Fast flow of food pick up by the guest
Quality of last serves:
Need to be as good as the last to be serve
 Appropriate tools equipment and supplies for food/dessert display
Serving Platters
Sauce Jugs
Plates/Platter
Cutlery/Silverwares
Table Napkins
Food Tongs
Lifters
Pastry Chiller
Container for dessert
Self-Check 1
1. What are the important factors to be considered in plating and presenting

desserts?
2. What are some simple tips for plating desserts effectively and beautifully,
which will increase the pleasure of everyone's favourite course
Storing Desserts
Knowing the shelf-life of a dessert or dessert sauces can broaden a host's list
of dessert selections for an appropriate menu. Here are some suggestions on how to
store dessert products in accordance with the standards.
Butter cream, should be well covered to prevent odor absorption. It can be

stored in the refrigerator after a week, in the freezer up to one month. Expose it at
room temperature for one hour from the freezer and start beating until smooth.
Whipping cream is more stable if beaten slowly and should not be over
whipped. Add sugar and vanilla before whipping. (To stabilize one cup cream with
gelatin, soften 1/2 teaspoon gelatin in 1 tablespoon cold water, then melt over low
fire. Whip cream should be soft peaks, then add 1/4 cup cream into gelatin mixture.
Cut and fold the mixture as to blend all the ingredients.
Royal icing can be stored three to four weeks in the refrigerator and beat
again before used. To prevent from hardening and cover with plastic wrap then place
in a damp towel over the top of the mixture.
Self-Check 2
How will you properly store desserts?

Packaging Desserts
Packaging refers to the method of planning, evaluating, and manufacturing

packages. A number of the common packaging materials embody boxes, cartons,
cans, bottles, bags, envelopes, wrappers, and containers.
The demand for packaging materials has been growing because the
packaging style is that the most significant issue to draw the eye of consumers.
Aside from packaging styles of your product may also be a sort of advertising.
Importance of Packaging
Packaging ensures the protection of the merchandise from the assembly

space towards the distribution. It conjointly applies for the aim of the sale, storage,
and handling to the top users. Generally, it refers to the method of planning,
evaluating, and manufacturig packages.
With the increasing demand for packaging materials, several corporations

have started finding ways that and techniques to sell their merchandise through
higher planning and packaging. Enticing and delightful, robust packaging styles to
assist and shield the merchandise from breakage and damages however they‟re
conjointly useful in grabbing the eye of the top client.
Different Types of Packaging Materials
The main functions of packaging area to carry its contents firmly to prevent
outpouring and breakage. It also to safeguard the foods from completely different
hazard like germs, heat, and moisture loss or wetness obtain.
Classification of the different types of packages:
Retail containers: These containers shield food or the content from completely
different damages and at a similar time they advertise the merchandise for retail
sale. For instance, glass bottles, sachets, over wraps, plastic bottles, metal cans,
etc. They will be used for home storage also.
Shipping containers: These containers contain and shield food and different
things throughout distribution and transport or the other promoting operation. For
instance sacks, stretch, or shrink wrapped containers, corrugated fire board cartons,
drums, barrels, crates, and foil bags.
Packaging is extremely essential to each product. Whether or not you‟re in

the food business, garments producing or you‟re within the technology business,
packaging is crucial. It protects the merchandise from any potential injury that will
make the merchandise useless.
Self-Check 3
7. What is Packaging?
8. What is the importance of packaging?
Temperature Range in Storing Desserts
Store sweets, sticky pastries at room temperature, uncovered up to eight

hours. To refresh, bake for ten (10) minutes at four hundred (400) degrees
Fahrenheit (°F).
Baked sweet-crust or short-crust pastry shells is keep in plastic bags inside

the refrigerator up to 2 days or frozen up to at least one month.
Unbaked dough formed into a ball and placed in a deepfreeze bag. dissolve at
room temperature or refrigerator till softened however still terribly cold for easier
rolling.
To preserve fresh-baked ladyfingers, freeze in plastic instrumentally with

paper between layers up to ten days. Refrigeration hastens drying and staling. As a
result of they thaw quickly, ladyfingers could also be used frozen in cold desserts.
Prepare cake decorations ahead to stay available for unexpected times for
show-off desserts. Royal icing flowers could not be keep in metal containers at room
temperature up to at least one month. White or chocolate shapes or molds is keep in
lined plastic container in icebox or deepfreeze.
Marzipan roses, flowers or different molds could also be rolled and formed up
to 2 days in ahead and keep room temperature. (Unless cornstarch is used instead
of powdered sugar, which attracts moisture, refrigeration can cause sweating on the
marzipan's surface.) Marzipan dough, however, could also be shaped into a log,
wrapped in plastic and foil and cold up to 2 months.
Sponge cake, chiffon and angel food cake can keep at room temperature up
to 2 days, wrapped in plastic wrap. Otherwise, freeze up to 2 months, wrapped in
plastic and foil. Frosted cakes are frozen up to at least one month.
Keep fruit purees available within the freezer; they create simple however
tasty sauces for plain cake slices.
Jellyroll is stuffed with jam and moistened with intoxicant, rolled and left at
temperature long. If not, freeze up to at least one week.
Crème Brûlée as part created ahead. The dish is cold up to 2 days; simply
before serving cover with sugar and torch to a chic dark brown.
Self-Check 4
How will you store the following baked products and its temperature range?
1. Sweet sticky pastries _______________________

2. Baked Sweet/pastry shells _______________________
3. Unbaked pastry dough _______________________
4. Fresh-bake ladyfingers _______________________
5. Marzipan Rose Flowers _______________________
Packaging and Style Techniques

Different Types of Packaging Techniques:
1. Paper & Board
https://bit.ly/2RYW0Rs
Paper is usually used as a result of it‟s low cost, holds its form, and may be
simply embelished. Commercially-available paper is ceated from cellulose fiber from
pulped wood, however may be made of alternative sources likecotton, straw, sisal
and hemp. All of those area are reusable materials.
2. Glass
https://bit.ly/2RAyevY
Commercially-available glass is created from oxide soda and carbonate

alternative compounds will be added to give colour, sparkle or heat shock resistance.
3. Metal
https://bit.ly/2O8z4hB
The metals employed in packaging area unremarkably commonly tin-plate or
aluminum and are used to make food and drink cans, aerosol cans, tubes, drums
and slip or hinged lid Drums boxes for gift sets and choices of confectionery or
biscuits. All packs are reusable.
Tin-plate is tin-plated steel are also the most typical material employed in food
cans. Steel may also be used un-plated or with coatings.
Aluminum is employed for drinks cans, closures, trays, tubs and tubes. As foil
it will be employed in multi-laminate constructions or as a packaging or
instrumentally seal.
4. Plastics
https://bit.ly/2O8z4hB
This is the foremost common packaging material and, at costant time, one in all
the foremost tough to dispose. The factors common to any plastics area that they‟re
lightweight, strong, low cost to manufacture. It „s for these reasons that they„re used
such a lot, as an alternate to cardboard glass packaging materials.
Self-Check 5
Give Examples of packaging materials and its characteristics
Standards and Procedures in Storing and Packaging
1. Paper and Board

 Store in a clean dry place
 Store in situation free from wet area
 Install a platform to elevate the packaging free from dirt and wet area
 Hard enough to hold the product
 Use enticing and vibrant paper /board for customer‟s preference
2. Glass
 Inert
 Can be sterilized
 Barrier to wetness and gas
 Pressure proof
 Can be formed into a range of shapes
 Products will be visible
 Glass will be recycled
3. Metal
 Strong and rigid
 Barrier to gas and moisture
 Pressure resistant
 Temperature and pressure resistant / tolerant
 Corrosion resistance via coatings
 Can be sterilized
 Directly embellished or tagged
4. Plastics
 Lightweight
 Can be simply formed into unlimited shapes
 Can manufacture rigid containers or versatile films
 Can be impact resistant
 Directly embellished or tagged
 Heat sealable
Self-Check 6
Give at least 2 standards and procedures in storing and packaging.
1. Paper/Board
2. Glass
3. Metal
4. Plastics
ACTIVITY
Activity 1.1
The student should be able to do:

 Portion desserts
 Plate and present and/or decorate desserts
 Control service temperature of desserts.
 Portion, decorate, arrange dessert display
 Prepare dessert service equipment
 Control volume for quality during event and/or service period.
Rubrics for Evaluating Students‟ Performance.
Points Description
4 Student‟s work/performance is exemplary (strong). He/she goes
beyond what is expected of him/her to complete the task.
3 Student‟s work/performance is good (acceptable). He/she does what
is expected of him/her to complete the task.
2 Student‟s work/performance is satisfactory (almost there but
acceptable). He/she may or may not complete the task with limited
understanding.
1 Student‟s work/performance is not where it should be (weak).
He/she does not complete the task and/or has no understanding of
what to do.
Activity 1.2
The student should be able to do:
Store and Package Cake Products

Present Packaged Cake Products
Note: Use the following packaging materials and provide your own cake products
1. Paper and Boards
2. Plastics
3. Metal
4. Glass
Rubrics for Evaluating Students‟ Performance
Points Description
4 Student‟s work/performance is exemplary (strong). He/she goes
beyond what is expected of him/her to complete the task.
3 Student‟s work/performance is good (acceptable). He/she does what
is expected of him/her to complete the task.
2 Student‟s work/performance is satisfactory (almost there but
acceptable). He/she may or may not complete the task with limited
understanding.
1 Student‟s work/performance is not where it should be (weak).
He/she does not complete the task and/or has no understanding of
what to do.
POST-TEST
Read each statement carefully and write the letter of the correct answer in
your answer sheet.
1. The following are important factors to be considered in plating and presenting

desserts, except one;
A. Sauce C. Texture
B. Temperature D. Appearance
2. Which of the following tool is desirable for displaying dessert?

A. Lifters C. Spoons
B. Forks D. Cake Turner
3. . Staling food means.
C. Not appealing C. Not clean

D. Not good D. All of the above
4. What are the important factors to be considered in plating such as a slice of

pie, a mini tart, a cluster of cookies, and custard?
A. The Sauce C. The Main Item

B. Crunch Component D. The Texture
5. The following are the considerations when plating and decorating desserts,
except one;
A. How it looks on the plate C. Base Dessert
B. Sauce, Biscuit, Cream D. Batter Mixture
6. The control service temperature of desserts, except one;

A. Money C. Time
B. Quality D. Food Safety
7. Which of the following is considered in a large control volume for quality

during event and or service period, except one;
A. How to make it flow C. Keeping up the pace
B. Build up/ peak/ slow down. D. Keeping distance
8. Butter cream should be….

A. Covered to prevent odor absorption
B. Can be stored in the refrigerator up to one week
C. In the freezer up to one month
D. All of the Above
A. Labelling C. Storing
B. Packaging D. Wrapping
10. This will be kept three to four weeks in the refrigerator and can be beaten
again before used. To keep it from hardening, cover with plastic wrap and
place damp towel over the top.
A. Royal icing C. Whipping Cream
B. Swiss Butter Cream D. Pastry Icing
11. This cake will be kept at room temperature up to two days, wrapped in plastic
wrap.
A. Sponge Cake C. Chiffon Cake
B. Angel Food Cake D. All of the Above
12. This can be filled with jam and moistened with liqueur, rolled and left at room
temperature overnight. If not, freeze up to one week.
A. Sponge Cake C. Jelly Roll Cake
B. Chiffon Cake D. Angel Food Cake
13. These containers protect food or the content from different damages and at
the same time they advertise the product for retail sale.
A. Retail Containers C. Heavy Containers
B. Shipping Containers D. Light Containers
14. It is widely used because it is low cost, holds its shape, and is easily
decorated. Commercially-available paper is predominantly made from
cellulose fiber from pulped wood
A. Paper and Board C. Metal
B. Plastic D. Glass
15. Commercially-available, made from silica, sodium carbonate and calcium

carbonate. Other compounds can be added to give color, sparkle or heat
shock resistance.
A. Plastic C. Paper and Board
B. Glass D. Metal
Answer Key
15. B
14. A
13. A
12. C
11. D
10. A
9. B
8. D
7. D
6. A
5. D
4. C
3. D
2. A
1. D
Pre-Test and Post Test
Answer Key (Self-Check 1)

1.
C. The main item

D. Crunch Component.
E. Color.
F. Texture.
G. Temperature.
H. Conventional Garnishes.
2.
I. Be creative with color

J. Combine textures
K. Compose your plate as you would a painting
L. Consider the vessel
M. Contrast temperatures
N. Have a focal point
O. Let it be dramatic
 Butter cream, well covered to prevent odor absorption
 Royal Icing Should be kept refrigerated
1. Packaging refers to the process of designing, evaluating, and producing

packages. Some of the common packaging products include boxes,
cartons, cans, bottles, bags, envelopes, wrappers, and containers

1. Room temperature
2. Refrigerated
3. Freeze in a plastic bag
4. Freeze in plastic container with wax paper
5. Room temperature

1. Paper/Board - low cost, holds its shape, and is easily decorated
2. Glass - made from silica, sodium carbonate and calcium carbonate
3. Metal - Aluminium is used for drinks cans, closures, trays, tubs and tubes.
As foil it can be used in multi-laminate constructions or as a blister pack or
container seal.
4. Plastics - they are light, strong cheap to manufacture
1. Paper/Board
 Store in place free from moisture

 Install a platform to elevate the packaging free from dirt and moisture
2. Glass
 Can be moulded into a variety of shapes
 Transparent making for the product visibility
3. Metal
 Pressure resistant
 Temperature and pressure resistant / tolerant
4. Plastics
 Lightweight
 Easily mouldable into almost limitless shapes
References:
https://www.google.com/search?client=firefox-b-
ab&q=guidelines+in+plating+dessert&sa=X&ved=2ahUKEwifwKydpfbfAhXYa94KHQ
sIDMEQ1QIoAHoECAMQAQ&biw=1366&bih=577 Retrieved January 19, 2019
https://www.google.com/search?q=stepsin+dessert+presentation&ie=utf-8&oe=utf-
8&client=firefox-b-ab Retrieved January 19, 2019
https://www.google.com/search?q=planning+a+variety+of+desserts&ie=utf-
8&oe=utf-8&client=firefox-b-ab Retrieved January 19, 2019
https://whatscookingamerica.net/Glossary/A.htm Retrieved January 19, 2019
https://www.packaging-labelling.com/articles/different-types-of-packaging-methods
Retrieved January 19, 2019
http://www.dotugo.com/blog/92-packaging/283-different-types-of-packaging-
materials.html
https://www.google.com/search?q=images+of+glass+packaging+materials+for+dess
erts&client=firefox-b-
ab&tbm=isch&tbo=u&source=univ&sa=X&ved=2ahUKEwinsJey3_bfAhWRH3AKHak
aAwgQsAR6BAgFEAE&biw=1366&bih=654#imgdii=0MZMUoT0UoRL5M:&imgrc=l8t
i9u97Zn59OM: Retrieved January 19, 2019
https://www.google.com/search?client=firefox-b-
ab&tbm=isch&q=images+of+metal+packaging+materials+for+desserts&chips=q:ima
ges+of+metal+packaging+materials+for+desserts,online_chips:containers&usg=AI4_
-
kQiUF6d7ZY_XDLAw5ySgvmMvuBbRA&sa=X&ved=0ahUKEwjmgqf74PbfAhUNdt4
KHdf3BF4Q4lYILygJ&biw=1366&bih=654&dpr=1#imgdii=pjochNwI5PCDRM:&imgrc
=Z0XXhq0GDjUS8M: Retrieved January 19, 2019
https://www.google.com/search?q=dictionary&ie=utf-8&oe=utf-8&client=firefox-b-
ab#dobs=garnish. Retrieved January 19, 2019
Bread and Pastry Production Manual. Department of Education. Retrieved January

19, 2019.
http://www.google.com/search?aq=1&oq=chefs+hat+image&sourceid=chrome&ie=UTF-
8&q=chef+hat+images+free#spf=1580363202112. January 2020
JAY C. MILA, MTTE
Teacher III
Opol National Secondary Technical School
Division of Misamis Oriental
Bachelor of Industrial Education

Technology and Home Economics
Master in Technician Teacher Education

Hotel and Restaurant Management
Mindanao University of Science and Technology
Food and Food Beverage Services NCII

Bread and Pastry Production NII
Bartending NCII
Cookery NCII
Training Methodology I
For inquiries and feedback, please write or call:
Department of Education – Bureau of Learning Resources (DepEd-BLR)
DepEd Regional Office No. 10

Zone 1, Upper Balulang, Cagayan de ORO city 9000
(088) 880-7071, (088) 880-7072
region10@deped.gov.ph

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Senior High School

Bread and Pastry

Bread and Pasty Production – Grade 11

Alternative Delivery Mode

Published by the Department of Education

Development Team of the Module

Printed in the Philippines by ______________________________________

Department of Education • Republic of the Philippines

Bread and Pastry

This instructional material was collaboratively developed and reviewed

We value your feedback and recommendations.

Department of Education • Republic of the Philippines

Post Test ……………………………………………………….

This module is the continuation from the previous learning experiences on

What to Learn in this Module

L.O 1 Make iced petit fours

L.O 3 Prepare marzipan petit fours

3.2 Cover marzipan fruits to preserve desired eating characteristics and

How to Learn from this Module

1. Read and understand the Learning Outcome (LO) given.

1. It is describe as a miniature bite-sized confections coated with icing.

3. It is a tiny fresh fruit tartlet or a tiny pie. This is called _______

Characteristics of Petit fours

 Petit Fours are small.

Prepare Iced Petit fours

Types of Petit fours

Iced petit fours (sample pictures)

Types or kinds of petit fours bases:

How to Assemble and Cut Iced Petit Fours Base

Prepare the following:

 Sponge sheets- to be used in layering the cake

Procedure: (see illustration for you to follow)

Cut bases to the desired shape

Practice and enhanced your skills in baking

Iced Petit fours

 Ganache is a mixture of chocolate and cream. Can be a type of frosting.

 Butter creams is made by creaming together fats like butter, margarine, or

Fondant Icing ( see illustration after the given procedure)

3. Stir and remove from heat as soon as shortening and glycerin is

4. In a separate bowl, mix 5 cups confectioner sugar and 2 tsp.

5. Pour the glucose mixture in the confectioners and tylose mixture

6. Knead the fondant into desired form of shape.

Design and display iced petit four

Sample petit four design

Cream Puff or Éclair (French word)

How to Prepare Filling: You need the following

 270 ml fresh milk

 100 grams chocolate bar

Mix all of the ingredients then melt over low fire.

Rate yourself on the level of your performance based on

Check the appropriate box that corresponds to your level of performance in

Properly added the all purpose flour to the mixture

 Flavor and shape Quality marzipan to produced mini-sized fruits in

What do you need to know?

Prepared and display marzipan based petit fours

Marzipan is a sweetened mixture of ground almonds, liquid glucose or egg

Group Ingredients Quantity

This is How To Make Fruits and Flowers

Making a Marzipan Strawberry

2. Indent the stem end of strawberry with an appropriate modeling tool.

Rate yourself on the level of your performance based on

Develop your skill in preparing marzipan petit fours by

Making a Marzipan Orange