Grades 11 School STO.

DOMINGO INTEGRATED Grade Level Grade 11

SCHOOL
Teacher JUDY ANN S. BAGA Learning Area Bread and Pastry Production
Teaching Dates and March 02-06, 2020 (MTWThF) Quarter 2nd Sem/4th Quarter
Time 1:30 PM – 3:10 PM

CONTENT STANDARD The learner demonstrates understanding of the basic concept and underlying theories in preparing and displaying petit fours.
PERFORMANCE The learner demonstrates competencies in preparing and displaying petit fours.
STANDARD
CONTENT 1. Kinds and uses of receptacles of petit fours
2. Tips on how to display petit fours
3. Standards and procedures in displaying petit fours.
4. Tips on storing petit fours
5. Temperature requirements in storing petit fours
6. Standards and procedures in storing and packaging petit fours.

 Learning Resources
Wide screen, Laptop, Manila Paper and Marker, Curriculum Guide, Test Questionnaires,

LEARNING DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

COMPETENCIES Display Petit Fours (TLE_HEBP9-12PF-
IVi-f-16)
1.1 Select and prepare appropriate
receptacles for petit fours.
1.2 Display petit fours creatively to enhance
customer appeal
Store Petit Fours (TLE_HEBP9-12PF-IVi-17)
1.1 Store petit fours in proper temperatures and conditions o maintain
maximum eating qualities, appearance and freshness
1.2 Packaging petit fours in accordance with established standards and
procedures

Daily Routine: Daily Routine:

a. Prayer a. Prayer
b. Greetings / Classroom Management b. Greetings / Classroom Management
c. Checking of Attendance c. Checking of Attendance
d. Review d. Review
Motivation
Teacher will group the class into 4. Each
group will be given an envelop that contains
(pictures – use for decorating a pastry
products). Teacher will ask each group to
decorate their product and present it inform
of the class.
Guide Questions:
Based from the activity, what do you think
is our topic for today?
Give at least 2 examples of decorations to
come up with a beautiful and palatable
product?
Presentation
SELECTING AND PREPARING
APPROPRIATE RECEPTACLES FOR
PETITS FOURS
Well arrange petit fours gives additional
mode to attract the attention of the
customers even more.
There are petit fours that are made with the
usual designs requirement and there are
some made by filling a receptacle of sweet
mixture such as jams, jellies or ganache.
Receptacles is literally used as containers
that hold petit fours displayed.
1. Edible Receptacles are food-based
receptacles that are made from
edible materials.
Motivation
Guide Question:
Based from our previous laboratory days, what is the importance of knowing
oven temperature for a bread product?
What is the significant role of temperature in baking?
Presentation
STORING PETIT FOURS AT A CORRECT TEMPERATURE AND
CONSITIONS
To keep it fresh and enhanced appearance, petit fours must be placed in an area.
This will keep the freshness and eating quality of the product to end up with
customer’s satisfaction.
Storing area is very important in the production and serving of petit fours. The
characteristics of the product being made should also look into.
MAINTAIN A MAXIMUM EATING QUALITY, APPEARNCE AND
FRESHNESS
In preparing petit fours, the good eating appearance or condition should always
be ensured. It is not proper to produce number of petit fours that cannot be
consumed. It might be much better if a large number of certain kinds of dessert
is produces at a possible time of presentation and consumption.
Storage of Petit Fours
Petit fours can be made up to 24 hours in advance. Let the icing/fondant icing
be placed in a dry place completely before storing in an airtight container.
Tips in Coating Icing
 Separate icing once made, have it placed into small bowls and apply
tint each with different coloring.
 The following icing color looks nice and appealing when applied to
petit fours like: White, pale, yellow, pale pink, pale blue, pale green or
 a. Chocolate
b. Tulip Paste
c. Sugar Lace
d. Croquant
2. Nonedible are food receptacle that
are made of the following materials:
a. Glass
b. Crystal
c. Ceramic
d. Metallic Platters
DISPLAYING PETIT FOURS
One of the very challenging tasks of a
bakeshop owners especially when combined
with a coffee shop is how the baked
products are being displayed to attract
attention of customers especially in a buffet
arrangement.
Petit four are best displayed:
 In a buffet arrangement
 Eye catchy arrangement must be
considered.
 As per Food Safety Plan (FSP)
requirements, any food that has
been on display or served to
customers and not consumed then it
needs to be discarded because
control has been lost.
 Cleanliness and the assurance of
having a well – prepared products
will be best serve.
 One of the ultimate objectives is to
have a presentation of petit fours in
a manner that it will be designed
based on the end consumer.
lavender.
 Another idea is to make sandwich from two of the cake squares
together with the heated preserves or jelly glaze, then pour icing over
the tops and sides of squares, then decorate when icing has hardened
completely.
 Leave each petit four for about an hour resting on a rack at room
temperature until the icing over the outside edge of the cake hardens
completely.
 Tightly seal the container
 Freezing petit fours placed in a plastic container for dessert that do not
have fresh ingredients can be done.
 Petit fours that are covered with fondant need not require refrigerator to
save them for few days.
Petit four Packaging
The following should be considered in packaging petit fours.
 Types of petit fours to be pack
 Size
 Amount of petit fours if single or bulk
Packaging Materials
1. Acetate box
2. Cardboard Box
3. Square window box
4. Contemporary bags
5. White folding box
6. Cardboard cupcake box with clear window lid.
7. Doilies
When baking your items keep these 3Cs in mind:
 Clear
 Concise
 Cute
EVALUATION  Students will take their quiz.  Students will take their quiz.
 Students will be given a chance to
decorate a petit fours.  Students will work in groups to plan for the initial packaging design.

- Students will have their performance task – with selected packaging

materials.

REMARKS

REFELECTION

Prepared by: Checked by: Noted by:

Judy Ann S. Baga Juliet Santos Maria Carolina C. Viray
Teacher 1 SHS Head Teacher Principal 1