CORE 4: PREPARE AND

DISPLAY PETIT FOURS

LO1: PREPARE ICED PETIT FOURS

LO2: PREPARE FRESH PETIT FOURS
LO3: PREPARE MARZIPAN PETIT FOURS
LO4:PREPARECARAMELIZEDPETIT FOURS
LO5: DISPLAY PETIT FOURS
LO6: STORE PETIT FOURS
Petit Fours - are any types of small pastries, small enough to be consumed in one or two
mouthfuls.

Petit Fours should:

Be no more than one or two small bites.
Represents a variety of textures and flavors
Be visually attractive
Complement whatever food s precede or accompany
without duplicating their flavors
 Petit Four Varieties
 1. Dry Petit Four
 Are any number of fragile, crunchy dainty cookies. The most common are cookies like
the checkboard cookies.
 
2. Fresh Petit Fours
 Are most miniature that may contain fruits and fillings such as buttercream or ganache. Ex. Of
this are tarts.
 
3. Iced Petit Fours
 Are small cakes, cookies or biscuits iced with fondant or glaze. They are most frequently made
from a firm cake.
 
4. Almond Petit Fours
 Are small cookies made from raw almond paste such as macaroons and other piped cookies.

5. Glazed Fruit
 Are fruits coated with caramel or sugar syrup cooked to the hard crack stage. Grapes,
strawberries are example of these.
 
 CORE 5: PRESENT DESSERTS

LO 1: Present and Serve Plated Desserts

LO2: Plan, Prepare and Present Dessert Buffet
Selection or Plating
LO3: Store and Package Desserts
 Arranging Dessert on a Plate

1. Choosing the Plate

a.Plates size and shape
b. Colors and patterns
2 Decorating the plate
a. Plate dusting – an attractive method for decorating
dessert plate is to cover the entire plate with a
dusting of powdered sugar, cocoa powder or both.
b. Decorating plates with sauces
 Guideline in Arranging Food on a Plate

Strike a balance between overcrowding the plate and

leaving large gaps of space. Food should not touch
the plate rim nor necessarily be confined in the very
center.
Choose a focal point for the plate – that is the point
in which the eye is drawn.
The plates composition should flow naturally. For
example, make the highest point at the back of the
plate and have the rest of the food become gradually
shorter toward the front of the plate.