Prepare and Display Petit Fours: D1.HPA - CL4.02 Trainee Manual

Prepare and display petit fours
D1.HPA.CL4.02
Trainee Manual
Prepare and display petit
fours
D1.HPA.CL4.02
Trainee Manual
Project Base
William Angliss Institute of TAFE

555 La Trobe Street
Melbourne 3000 Victoria
Telephone: (03) 9606 2111
Facsimile: (03) 9670 1330
Acknowledgements
Project Director: Wayne Crosbie

Chief Writer: Alan Hickman
Subject Writer: Garry Blackburn
Project Manager: Alan Maguire
Editor: Jim Irwin
DTP/Production: Daniel Chee, Mai Vu, Jirayu Thangcharoensamut, Kaly Quach
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions”.
This publication is supported by the Australian Government’s aid program through the ASEAN-
Australia Development Cooperation Program Phase II (AADCP II).
Copyright: Association of Southeast Asian Nations (ASEAN) 2013.
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advice before relying on any fact,
statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of
TAFE are not responsible for any injury, loss or damage as a result of material included or omitted
from this course. Information in this module is current at the time of publication. Time of publication is
indicated in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from stock photography suppliers
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Additional images have been sourced from Flickr and SKC and are used under Creative Commons
licence: http://creativecommons.org/licenses/by/2.0/deed.en
File name: TM_Prepare_&_display_petit_fours_FN_030214
Table of contents
Introduction to trainee manual........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Introduction ....................................................................................................................... 9
Element 1: Prepare and display petit four glace .............................................................. 11
Element 2: Prepare and display marzipan based petit fours ........................................... 25
Element 3: Prepare and display petit four sec ................................................................. 35
Element 4: Prepare and display caramelised petit fours.................................................. 43
Element 5: Store petit fours............................................................................................. 49
Presentation of written work ............................................................................................ 53
Recommended reading................................................................................................... 55
Trainee evaluation sheet ................................................................................................. 57
Trainee Self-Assessment Checklist................................................................................. 59
© ASEAN 2013
Trainee Manual
© ASEAN 2013
Trainee Manual
Introduction to trainee manual

To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’
which is a resource provided to trainees, trainers and assessors to help you become
competent in various areas of your work.
The ‘toolbox’ consists of three elements:
 A Trainee Manual for you to read and study at home or in class
 A Trainer Guide with Power Point slides to help your Trainer explain the content of the
training material and provide class activities to help with practice
 An Assessment Manual which provides your Assessor with oral and written questions
and other assessment tasks to establish whether or not you have achieved
competency.
The first thing you may notice is that this training program and the information you find in
the Trainee Manual seems different to the textbooks you have used previously. This is
because the method of instruction and examination is different. The method used is called
Competency based training (CBT) and Competency based assessment (CBA). CBT and
CBA is the training and assessment system chosen by ASEAN (Association of South-
East Asian Nations) to train people to work in the tourism and hospitality industry
throughout all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at
work. The aim is of the training is to enable trainees to perform tasks and duties at a
standard expected by employers. CBT seeks to develop the skills, knowledge and
attitudes (or recognise the ones the trainee already possesses) to achieve the required
competency standard. ASEAN has adopted the CBT/CBA training system as it is able to
produce the type of worker that industry is looking for and this therefore increases
trainees’ chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a worker
can perform his/her duties at the required competency standard. Where a trainee can
already demonstrate a degree of competency, either due to prior training or work
experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to
recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a
task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the
ASEAN region have been developed to cover all the knowledge, skills and attitudes
required to work in the following occupational areas:
 Housekeeping
 Food Production
 Food and Beverage Service
© ASEAN 2013
Trainer Guide 1
 Front Office
 Travel Agencies
 Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading ‘Unit
Descriptor’. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and
‘Performance Criteria”. An element is a description of one aspect of what has to be
achieved in the workplace. The ‘Performance Criteria’ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
 Unit Title: statement about what is to be done in the workplace
 Unit Number: unique number identifying the particular competency
 Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in
at least 2 – 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
 Journals
 Oral presentations
 Role plays
 Log books
 Group projects
 Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
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2 Trainer Guide
Unit descriptor
Unit descriptor
This unit deals with the skills and knowledge required to Prepare and display petit fours in
a range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HPA.CL4.02
Nominal Hours:
35 hours
Element 1: Prepare and display petit four glace

Performance Criteria
1.1 Prepare petit four bases
1.2 Cut and assemble bases for petit four glace
1.3 Prepare and flavour fillings to required consistency
1.4 Prepare petit four glace for glazing
1.5 Decorate petit four glace to enhance customer eye appeal
1.6 Display petit four glace
Element 2: Prepare and display marzipan based petit fours

2.1 Prepare and flavour marzipan
2.2 Shape marzipan
2.3 Prepare marzipan for glazing
2.4 Decorate marzipan petit fours to enhance customer eye appeal
2.5 Display marzipan petit fours
Element 3: Prepare and display petit four sec

3.1 Prepare and bake selection of petit four sec
3.3 Prepare petit four sec for glazing
3.4 Decorate petit four sec to enhance customer eye appeal
3.5 Display petit four sec
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Trainee Manual 3
Unit descriptor
Element 4: Prepare and display caramelised petit fours

4.1 Select fruits/nuts
4.2 Prepare products
4.3 Prepare coating for fruits
4.4 Coat caramelised petit fours
4.5 Display caramelised petit fours
Element 5: Store petit fours

5.1 Store at correct temperature and conditions
5.2 Maintain maximum eating quality, appearance and freshness
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Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
The Assessment Matrix indicates three of the most common assessment activities your
Assessor may use to assess your understanding of the content of this manual and your
performance – Work Projects, Written Questions and Oral Questions. It also indicates
where you can find the subject content related to these assessment activities in the
Trainee Manual (i.e. under which element or performance criteria). As explained in the
Introduction, however, the assessors are free to choose which assessment activities are
most suitable to best capture evidence of competency as they deem appropriate for
individual students.
Work Written Oral

Projects Questions Questions
1.1 Prepare petit four bases 1.1 1 1
1.2 Cut and assemble bases for petit four glace 1.3 2 2
1.3 Prepare and flavour fillings to required

1.2 3 3
consistency
1.4 Prepare petit four glace for glazing 1.3 4 4
1.5 Decorate petit four glace to enhance customer

1.4 5 5
eye appeal
1.6 Display petit four glace 1.5 6 6
2.1 Prepare and flavour marzipan 2.1 7 7
2.2 Shape marzipan 2.2 8 8
2.3 Prepare marzipan for glazing 2.2 9, 10 9
2.4 Decorate marzipan petit fours to enhance

2.3 11 10
customer eye appeal
2.5 Display marzipan petit fours 2.4 12 11
3.1 Prepare and bake selection of petit four sec 3.1 13 12

3.2 14 13
consistency
3.3 Prepare petit four sec for glazing 3.2 15 14
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Trainee Manual 5
Assessment matrix
Work Written Oral

Projects Questions Questions
3.4 Decorate petit four sec to enhance customer

3.2 16 15
eye appeal
3.5 Display petit four sec 3.3 17 16
4.1 Select fruits/nuts 4.1 18 17
4.2 Prepare products 4.1 19 18
4.3 Prepare coating for fruits 4.2 20 19
4.4 Coat caramelised petit fours 4.2 21 20
4.5 Display caramelised petit fours 4.3 22 21
5.1 Store at correct temperature and conditions 5.1 23 22
5.2 Maintain maximum eating quality, appearance

5.2 24 23
and freshness
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Glossary
Glossary
Term Explanation
Atomiser Devices for converting a liquid (colour) into a fine spray under
pressure by blowing or depressing an air- filled rubber bulb.
Cachous Small silver coloured candied sugar balls used for decorating petits
fours.
Candied fruit Glace fruits
Egg wash A little milk and a small pinch of salt added to egg yolk.
Financiers A petit four base made by folding fine almonds into beaten egg
whites, then adding liquid butter.
Fondant Low moisture content sugar syrup containing a small quantity of

invert sugar which has been rapidly cooled so that the sugar crystals
are very small in size.
Frangipane A mixture of butter, sugar, eggs, almonds and flour baked in a sweet
paste base.
Ganache Mixture of chocolate and cream, usually 2:1
Glace fruit Fruit preserved by impregnation with concentrated sugar syrup.
Lemon zest Referring to the finely grated oily skin of washed untreated lemons
Marzipan To marzipan paste sifted pure icing sugar is added up to equal

quantity (1:1). Small amounts of glucose syrup may be added.
Marzipan paste A manufactured paste containing 2/3 blanched almonds and 1/3
sugar.
Sponge sheets Sponge baked into thin sheets.
Stock syrup Sugar and water brought to boil and any forming scum removed, then
stored in a clean container (five parts sugar plus 10% glucose in four
parts water).
Sugar syrup See stock syrup: used to carry alcohol or strong flavours into plain
sheets of sponge, also to add moisture to old product
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Glossary
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8 Trainee Manual
Introduction
Introduction
Petit Fours literally translate to ‘a small oven’. The name is said to have originated from
the practice of cooking small pastries. A petits four, that is to say, in a low temperature
oven.
Petit Fours refer to:
 Small biscuits and cakes tastefully decorated
 Sweetmeat and cakes designed to be served as
dessert, with after dinner coffee or with cocktails.
A good selection of Petit Fours should be small, often
in different shapes and of different colours and
textures, attractive, light, delicate, crisp and fresh
and designed to be swallowed in one mouthful.
There are two distinct types of Petit Fours:
 Petit Fours glacé meaning iced with fondant
 Petit Fours sec meaning dry.
Petit Fours are prepared from a variety of patisserie materials.
Generally, Petit Fours are small pieces that have been baked
While the emphasis is on small, non-baked confectionery items like
caramelised and glace fruits, marzipan shapes or other small sweet
delicacies are also served as Petit Fours.
Petit Fours are using served with coffee with one or two pieces per
person, or displayed on buffets.
They also go well with sabayon, ice creams, sorbets, fruit fools and mousses and are
used to decorate special gateaux and charlottes (Charlotte Royal) on a menu.
Petit Fours are sometimes called:
 Mignardise: Small delicacies
 Friandise: Small dessert dainties
 Sweetmeats: Usually marzipan based with flavours, nuts and dried fruits added.
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Introduction
Categories of petit fours include:

 Petit Fours Sec: Dry
 Petit Four Glace: Iced or glazed
 Petit four fresh: Miniature tarts, fruit, lemon curd, almond cream filling.
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Element 1:
Prepare and display petit four glace
Petit Fours glacé are generally either glazed with fondant or dipped in chocolate before
the final decoration is added.
The term glacé is also used to indicate any iced pastry. Such as
a small tartlet or those made from pate a choux or meringue.
They must be small enough to be consumed in one to two bites.
Small almond cakes may also be wrapped in marzipan or
modelling chocolate and served as petit fours.
Petit four bases can be made from any edible product.
Normal products used are:
 Sponge
 Cake
 Shortbread
 Pastry
 Chocolate
 Marzipan
 Choux pastry.
Main requirement of a petit four base is that it is strong enough to 'hold' the petit four
when it is picked up by the customer to be eaten.
Sponge
Normally sponge is baked in thin sheets and they are layered' together with flavoured
filling that will act as an adhesive to hold the sheets of sponge together.
The sponge sheets can be plain or flavoured.
The sheets can be just a carrier for the filling, especially chocolate.
When the sponge sheets are layer with the filling they are stored for a period of time for
the sheets and filling to bond and then the sheet is cut into small pieces:
 Cut into a variety of shape
 Most economical is square or rectangular
 Half moon, triangular or diamond shape
 Round or oval is less efficient as there is more wastage with
these shapes.
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Cake
Cake can be baked in shallow trays of depths of 1-2cm,
topped with soft topping then cut to shape desired similar
to Sponge sheets.
Shortbread
A mixture of flour, fat and sugar, enriched with egg and has
a 'short' eating quality. A firmer variety of shortbread with a
formula of 2:1:1.
 2 parts flour, 1 part sugar, 1 part butter or fat.
This formula produces a firmer shortbread that will resist the migration of moisture from
the filling to the base. It will then hold together better when the customer picks the petit
four up in their fingers.
Pastry
A savoury pastry like puff pastry can make a suitable base for petit fours when a sweet
filling is used.
Chocolate
When working with ganache, a soft mixture of chocolate and cream can be presented in a
base of hard chocolate. This chocolate has been melted and 'tempered' then spread thinly
onto parchment paper and allowed to set. At the point of setting it is cut into shapes with a
warmed metal knife or cutter.
Marzipan
Marzipan can be used as a base for petit fours.
Choux pastry
Choux pastry is made by boiling water and fat, adding flour
and cooking panada.
As the panada cools, eggs are incorporated.
This batter is then piped to size and baked.
The baked cases are then filled with desired flavoured creams
then decorated.
The pieces are small.
Variety of filling is limited only by the imagination.
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Bases for petit four glacé
Before you can assemble your petit fours the basic principle is the same.
Mise en place, ’everything in place’ before you start.
Normal
 Sponge sheets, plain vanilla flavour
 Binding agent, normally jam, apricot
Or
 Flavoured butter cream.
Chocolate
 Sponges sheets, chocolate
 Raspberry jam
Or
 Ganache.
Classical Opera cake

 Marzipan and butter enriched sponge sheets
 Ganache
 Coffee flavoured butter cream.
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Normal Assembly
What is needed?
 Sponge sheets that are approximately 5mm thick, 3 or 4, depending on thickness
 When assembled the combined height will be approximately 3cm high (1.25
inches)
 Apricot jam, smooth texture, no lumps
 Baking paper 2 sheets.
Method of Assembly
 Lay 1 sponge sheet on a sheet of baking paper
 This is to make it easy to move around the bench
 Make sure the paper the sponge sheet was baked on
is removed
 Spread a thin layer of apricot jam over the sponge sheet
 Place a second sheet of sponge on top
 Press firmly into place
 Remove any loose sponge crumbs
 Spread a second layer of apricot jam thinly over sponge sheets
 Take a third sheet of sponge and turn over so bottom of sponge sheet is on top
 Lay sponge sheet on top and place 2nd sheet of paper on top and press sheets of
sponge firmly together
 Place a metal tray on top and allow layered sponge sheets and apricot jam to bond
 If using butter cream the product needs to be cooled so the butter cream sets firm
 Product needs to stand, while being weighted down for at least 2 hours
 Butter cream products need to stand in cool environment until they are firm.
Cut bases to the desired shape

The biggest shape that these petit fours are cut into is square.
Why? Less waste.
Any shape can be used but accuracy of cutting is essential. Minimising waste will
increase yield therefore profits increase.
 Size
 Variety of shapes
 Consistency in size and shape.
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Shapes to cut
A lot of product can be lost when a curved shape is used. Up to 20%.

Triangle Shapes
Square cut
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consistency
Fillings will vary according to selling price, storage requirements and marketplace
requirements.
 Jams, various flavours
 Ganache
 Butter creams.
Jams
Jams are high in moisture and carry good flavours. There role is to
bind, add flavour and moisture to a product that is normally dry in
texture. These do not need refrigeration.
Jam needs to be blended until a smooth consistency is achieved,
no lumps, as they will tear at the fabric of the sponge sheet.
Ganache
Ganache is a mixture of chocolate and cream. It is well liked but it is
expensive to produce. Ganache will carry alcohol flavours well to add
interest to the petit fours.
These can stand in non refrigerated areas. Ganache needs to be
allowed to cool to room temperature and then blended until smooth.
When ganache is agitated it must be worked quickly as it will set.
Butter creams
Butter creams can be flavoured to desired standard, adds good mouth feel and cuts well
when cold.
It needs to be chilled before cutting. It will then need to stand in non refrigerated
environment for short periods of time.
Butter creams are versatile for decorating the tops of petit fours as they can be flavoured
and easily piped. But it damages easily when at room temperature.
When butter cream is made it needs to be kept at a temperature that will not give adverse
reaction to customers.
To use butter cream it needs to be pliable and smooth.
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Introduction
Glazing should include:
Jams
Jam can be used as a glaze but it needs to be applied when it is boiling. It needs to be
applied thinly and then given the opportunity to dry. Care needs to be taken when cutting.
Creams
Creams make a food topping. If using fresh cream then the
product will need to be kept chilled and time spent at room
temperature is kept to a minimum.
Chocolate
Chocolate makes a good glaze but is difficult to cut. Structure
can be modified to make the cutting easier and make eating
quality softer. Modern techniques will spray chocolate to coat.
Give interesting textural interest to finished coating.
Fondant
Fondant is the classic enrobing agent. If it is tempered
correctly, it should give a brilliant shine to make eye
appeal to the customer.
Ganache
Ganache is excellent. Consistency can be adjusted to suit needs.
To apply any of these glazes the petit four needs to have sharp edges and smooth lines.
Surface needs to be dry and free of moisture. If the surface is not dry then the glaze may
not bind to the surface of the petit four.
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1.5 Decorate petit four glace to enhance customer

eye appeal
Introduction
Iced petit four glacé can be decorated after being iced to add:
 Wow factor
 Eye appeal
 Visual and textural diversity.
Classical decoration is piped chocolate motifs. Sometimes a bulb of butter cream is used
to raise the height of another decoration to be place on top.
 Piped chocolate is applied using a paper piping bag.
How to make a paper piping bag
ANTA: Prepare and display petit fours: 2003
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Petit Four Designs
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Decorative Designs
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Introduction
Petit Fours are normally served with coffee after the meal. Petit four sec is popular here
because they are sweet and do not need
refrigeration.
 Almond goods
 Small shortbreads.
Classical display in larger hotels would be on large
platters. Service staff would choose customer
request as required.
Variation on the equipment to display is immense.
It can be elaborate chocolate stands and toffee
croquant stands.
Normally presented on small trays with a selection for the day.
 Not well displayed
 Insufficient space
 Wrong shaped plate
 Some product over baked.
Designing layout
 Displays need to be consistent in design
 Should have alternating profiles; different heights on
different products
 Shapes should alternate.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer by
the agreed date.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed with your Trainer.
The student will need to complete a plan to produce at two different recipes of petit four
glace.
Plan is to include completed recipe with all ingredients and methods of production.
List of all equipment that will be needed to produce the petit four glace.
1.1 Produce two types of bases for petit four glace:
 Sponge
 Shortbread
 Japonaise
 Choux pastry.
1.2. Produce two different types of filling:
 Jams
 Ganache
 Mousse
 Marzipan.
1.3. Define two different styles of glaze:
 Sugar fondant
 Ganache
 Sugar frosting.
1.4. Decorate the two styles to enhance customer appeal:
 Motifs
 Glace fruits.
1.5 Display completed 'petit four' to be assessed:
 Platters
 Plates.
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Summary
Prepare and display petit four glace
Prepare bases
 Production of the bases is the easy part

 Sheet bases need to be thin and even across all the area
 Lumps and bumps look bad when cut
 Bases made out of any dry pastry cake or sponge.
Cut to shape
 Any shape can be used but wastage needs to be costed into production
 Best shapes are straight lines
 Cut small.
Glazing
 Do not prepare glaze too far ahead or it may lose shine, gloss, heat
 The preparation will need to be done again
 Product must be dry
 Have plenty of workspace.
Decorate to enhance appeal
 Plan the decoration
 Not too big
 Complement the petit four.
Display
 Consistent shape
 Consistent configuration
 Alternating height and profiles.
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24 Trainee Manual
Element 2:
Prepare and display marzipan based
petit fours
Marzipan is a sweetened mixture of ground almonds, liquid
glucose/eggwhites, corn syrup/sugar syrup and either icing
sugar or caster sugar. It is also known as almond paste.
Marzipan is very versatile paste. Petit Fours based on a
marzipan are attractive and popular for their colour and
appearance and their delicate pleasing taste.
Marzipan
Group Ingredients Quantity
Almond meal, blanched 200g

A
Icing sugar 275g
Brandy 1tsp
B
Almond extract 1 drop
Sugar syrup 100ml

C
Glucose, warm +/- 40g
Method
1. Sift the icing sugar and combine ingredients from group A into a bowl
2. Add the ingredients from group B and gradually add the warm glucose
3. Knead unit it forms like a dough
4. Wrap tightly.
When the marzipan is made it needs to be stored and protected from the air. It will dry
and these dry pieces will have an unpleasant mouth feel if allowed to be incorporated into
the mix.
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After making, marzipan can be prepared in several ways:

Piped or Cut Out Marzipan
Bake in a hot oven until golden brown. To bake marzipan it must have a higher proportion
of sugar. If the proportion of sugar is too high, the marzipan will boil instead of bake. This
will adversely affect the taste and appearance of the finish creation.
Marzipan Fancies
Using marzipan and adding different types of flavoured paste, nuts, liqueurs or preserved
fruits.
To stuff dates or prunes, marzipan is flavoured (vanilla, kirsch, rum) and /or coloured.
If too firm it can be softened with stock syrup.
Even sized pieces are cut from thin sausage shaped rolls, then rolled in the palm of the
hand first round, then elongated to fit the cavity of the fruit.
About ¼ to 1/5 of the marzipan should be visible. Pitted, firm and small dates or prunes
are stuffed with marzipan, and then rolled in the palm of the hand to smooth.
With the back of a small knife, three to four lines are marked on the marzipan that sticks
out of the date (prune).
The pieces are now rolled in caster sugar or after having dried, dipped into caramel.
For other varieties, even sized small flavoured and/or coloured pieces are shaped round,
then topped with a piece of glace pineapple or half glace cherry or walnut or pecan nut
halves, then rolled in sugar or caramelised.
To glace cherry haves or nut quarters are attached (lightly pressed on) to both sides of a
small ball of marzipan, then rolled in sugar or coated with caramel.
For display or service, they are set in little petit four paper cups.
Modelled Marzipan
Marzipan modelled into various fruit shapes and vegetable, then coloured and sealed.
To retain the eating quality and to extend the shelf life, the marzipan is sprayed with a thin
coat of cocoa butter (commercially available in a spray can).
Marzipan can absorb moisture or dry out so careful storage is essential.
 If it absorbs moisture it will become to dissolve
 If marzipan dries out it will begin to ferment.
To store marzipan, wrap it in plastic (cling) wrap and place it in an airtight container.
Hygiene
When working with marzipan, hygiene and cleanliness of equipment, utensils, work space
and hands are of the utmost importance.
Marzipan is a very versatile paste. Petits fours based on marzipan are attractive and
popular for their colourful and/or appetising appearance and their delicate pleasing taste.
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2.2 Shape marzipan

Introduction
They can be prepared in several ways:
 Marzipan modelled into various fruit shapes, then coloured and sealed
 Marzipan fancies, using flavoured marzipan with nuts or preserved fruit
 Piped marzipan, browned in a hot oven, coated with glaze while still hot.
Modelled marzipan
Quality modelling marzipan, left natural or flavoured (natural flavouring paste, spirit/liqueur
concentrates), is rolled into sausage shaped lengths of equal size and thickness.
Cut into uniform small pieces (10–12 g), the marzipan is shaped into seamless round
balls.
Using the palm of the hands, the basic form of the fruit to be represented is modelled
next.
Marzipan modelling tools are used to further shape the pieces.
Modelling Tools: Prepare and display petit fours; ANTA 2003
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The finished fruit is set on to greaseproof or silicon paper with very evenly spaced gaps in
between, to allow easy and even access for spraying with colour.
Powdered food colouring is mixed with clear spirit concentrate and sprayed on to the
marzipan fruits with an atomiser or air brush and then allowed to dry.
Banana shapes benefit from having a few fine brown lines brushed on, likewise some
varieties of apples and pears.
To retain the eating quality (and to extend shelf life) the marzipan is sprayed with a thin
coat of cocoa butter (commercially available in spray cans).
Using a small ball of cotton wool dipped into some dried-out starch, e.g. corn starch dried
in a warm oven with the oven door left ajar, peach and apricot shapes are gently dabbed
for a velvety appearance.
For display or service, the marzipan fruits are set into small petit four paper cups and
arranged attractively for service or display.
For storage, they keep quite well if covered for protection from dust and odours in a cool
and dry area.
When working with marzipan, hygiene and cleanliness of equipment, utensils, work space
and hands are of utmost importance.
A person suffering from sweaty palms (hands) must wear tight-fitting, thin plastic gloves
for good hygiene. Marzipan should be exposed to a minimum of handling.
Marzipan fancies
Marzipan is flavoured and/or coloured and
used for stuffing dates or prunes or topped
with or sandwiched between nuts and glace
fruits.
To stuff dates or prunes, marzipan is flavoured
(vanilla, kirsch, rum, etc.) and/or coloured and
if rather firm, softened with a little stock syrup.
Even-sized pieces are cut from thin sausage
shaped rolls, then rolled in the palm of the
hands first round, then elongated to fit the
cavity of the fruit. About 1/4 to 1/5 of the
marzipan used should be visible.
 Pitted, firm and small dates or prunes are stuffed with the marzipan, then rolled in the
palm of the hand to smooth
 With the back of a small knife, three to four lines are marked onto the marzipan that
sticks out of the date (prune)
 The pieces are now rolled in caster sugar or after having dried, dipped into caramel.
For other varieties, even-sized small flavoured and/or coloured pieces are shaped round,
then topped with a piece of glace pineapple or half glace cherry or walnut or pecan nut
halves, then rolled in sugar or caramelised.
Similarly, two glace cherry halves or nut quarters are attached (lightly pressed on) to both
sides of a small ball of marzipan, then rolled in sugar or coated with caramel.
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Remember:
 Pay particular attention to cleanliness and
hygiene
 Ensure uniformity in product size
 Always start with a seamless ball when
modelling marzipan
 Avoid excessive handling of marzipan
 Adjust marzipan consistency to be just
pipeable
 Ensure correct oven temperature when
browning piped marzipan
 For display or service, they are set in little petit four paper cups.

Prior to glazing marzipan to be dry. If the marzipan is still moist the glaze will not adhere
to the surface of the product.
Jams will need to be applied when boiling so the surface
will dry to touch when cool. If the jam is not boiling it will
not be ‘dry to touch’ when it has cooled.
Chocolate can be used but good tempering is required.
This is best applied to individual pieces that require no
cutting. Pure chocolate will crack when cut.
Ganache is a mixture of cream and chocolate. A firmer mix
can be applied to flavoured marzipan and after it is dried it
will then ‘cut’ well. If pure chocolate is used it may crack
and look of finished product will be diminished.
Fondant is good for glazing but the surface will need to be coated to stop the fondant
from soaking into the marzipan.
Food Lacquer and cocoa butter are available to use. Some are in spray aerosol cans
and some can be applied with a brush.
Gum Accacia (Gum Arabica) is an exudant from acacia trees in Northern Africa. It is
hardened gum on the outside of the tree.
Ground to fine white powder it is added to water and boiled. Apply to product while still hot
it will cool with a pleasing sheen.
 Add 1 part powder to 4-5 parts water
 It is difficult to dissolve and it must be bought slowly to the boil and it must be whisked
gently to break up any lumps
 When cool leave in clean container until needed
 Apply to hot product immediately upon removal from oven.
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Remember:
 Application to hot product will evaporate off excess moisture and a nice sheen will
remain
 Application to cold product will make the product soggy.
Sugar water (syrup) does not make a good glaze for
marzipan products.
Toffee Candy is used to glaze flavoured marzipan when it is:
 Sandwiched between nuts
 Stuffed into dates.
The toffee candy (caramel) has a very short shelf life as it

attracts moisture from the air.
For this to be used it will have to be sprayed with food grade
lacquer from aerosol spray.
2.4 Decorate marzipan petit fours to enhance

customer eye appeal
Decorating the finished product add customer interest and 'eye' appeal. Most marzipan
petit fours would be decorated before they are glazed.
Chocolate
Chocolate can be applied directly to the finished product. This tends to be brittle and
breaks easily. Ganache that is firm can be applied and after it is set it can be cut if
needed.
Fondant icing
Fondant is sugar that is boiled to 114°C agitated or stirred as it is cooled. The clear
solution turns white and when it is smooth it needs to be sorted until cool and needed.
To use fondant (temper):
 Fondant when it is applied to any product it should 'shine'
and be touch dry when cool. Meaning it does not stick to the
fingers when touched
 To temper fondant it needs to be heated to 39°C over a
bain-marie
 To thin fondant to the degree you need sugar water (1:1) 1 suger-1water; boiled)
 This is used so the fondant will flow and have a seamless finish with no folds.
Fondant can be tempered to be very thin so minimal is used. All the time not allowing
temperature to rise over 42°C. If temperature rises too much above 32°C is will lose its
shine and look dull and unappealing.
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Non-parrels
Small pieces of brightly coloured sugar candy that are used to
decorate cakes. Can be applied before baking or after coating with
glaze. Rarely used in this level of presentation.
Glace fruits
Glace fruits used to be a popular way of preserving fruits. Glace fruits are very stable at
room temperature and do not need refrigeration. The shine exuded comes from being
dipped in sugar solution many times and being allowed to dry before being dipped again.
There is a wide variety of glace fruits available. They will need to be cut to size and this is
very time consuming.
Also would normally be applied to marzipan before baking, glaze then applied to seal.

Introduction
Attractively displayed petits fours are great product
for catching the customers’ attention.
They look most attractive when arranged neatly
and with thought given to the repetition or
alternation of shapes, colours and decorations.
Decorated petits fours (in particular the iced
variety) lend themselves to immaculate
craftsmanship and decorating skills.
To attract the respect for this work, a neat
uncluttered, clean and tidy display is essential.
This greatly affects the visual impact and
appreciation of the viewer and will tempt the
customer to indulge.
All varieties of petits fours are best if served fresh.
Displaying on ceramics plates and platters, glass
mirrors trays can look very effective in buffet style
service.
Individual serves of 3-4 pieces per plate is for effective for modern coffee service.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
of the project by the agreed date.
glace.
List of all equipment that will be needed to produce the petit four marzipan.
2.1 Produce marzipan and develop two flavours for:
 One baked marzipan product

 One non baked marzipan product.
2.2. Provide a sketch or design for the finished product.
2.3. Apply a glaze and decorate marzipan:
 Sugar fondant
 Ganache
 Sugar frosting
 Motifs
 Glace fruits.
2.4 Display completed 'petit four' to be assessed:
 Platters
 Plate
 Tile
 Height alternation
 Alternate profile.
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Summary
Prepare and display marzipan based petit fours
Prepare and flavour marzipan
 The preparation of the marzipan can be purchase quality product
 To make marzipan is just adding another step. Purchase quality ingredients and acquire a
reputable recipe and produce marzipan
 It can be easier to just purchase quality product
 Flavour with quality flavours
 Variation need to compliment the medium of marzipan.
Shape and prepare for glazing
 Marzipan can be shaped to any design
 To glaze the surface needs to be dry.
Decorate and display marzipan petit fours
 Design and prepare all mediums for decoration before beginning
 Display to highlight elegance in the product
 Alternate shapes
 Alternate height elevation.
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Element 3:
Prepare and display petit four sec
Petit four 'sec' and. Petit four 'dry' - This was probably the first petit four style.
Shortbreads
 Small pieces baked in the oven.
Variation of this style is limitless.
 Plain butter shortbread with minimal flavour; vanilla
 Roasted nuts like almonds, hazelnuts, walnuts, peanuts
can be added whole or chopped
 Spices can also be added to add to flavour.
When chilled shortbread can be cut from the disc or from formed blocks to desired shape
and thickness.
The dough can also be rolled out into sheets and multitude of shapes can be acquired
from special made cutters.
Doughs can be flavoured with spices, nuts and glace and dried fruits.
Before baking, doughs can be rolled in sugar or nuts.
When baked products are cooled the product can be can be finished by dipping in
chocolate, apply icing to surface and allow drying.
Puff pastry
Rolled, shaped and cut with sugar: palmiers.
Works well in warmer climate, but not humid climates.
Honey doughs
 Basel Leckerli; a honey dough filled with dried fruits and nuts, rolled flat and baked
then glazed with boiled sugar brushed on to leave white sugar coating
 Gingerbreads; variety abounds, soft or hard, shapes variable
 Can be baked and cut to shape making delightful petit four sec.
Meringue products, flavoured and baked can also be used as petit
four sec.
 Japonaise; meringue, with ground nuts added and piped to
shape, baked then decorated.
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consistency
Fillings for petit fours
Ganache
Ganache can be used as a filling between shortbread pieces or
sheets of shortbread that are then cut to size, its use is varied
and can be utilised in many ways.
Ganache can be flavoured with alcohol or no alcohol
flavourings, roasted chopped nuts can be added. It is stable at
room temperature and can be adapted to work in warm, humid
climates as well.
Jam
Jam is piped onto one piece then another piece is placed on top and 2 pieces bond.
Butter cream
Butter cream will sit at room temperature for several days. It colours well
and can be flavoured with anything of your choice.
Marzipan
Marzipan can be used as a filling. Normally blended with:
 Flavouring
 Colouring
 Softening agent such sugar water.
Sugar water needs to be added in moderation and if left for too long fermentation can
occur.
Dried fruits
When added to binding agents they make flavoursome fil lings for many
pastries.
 Roasted nuts and dried fruits bound in small amounts of jam work
well in shortbread
 Dried fruits mixed into marzipan also add interest.
Ingredients with low water activity make the best fillings. Too much
moisture will soften the dry pastry and make them less palatable to
customer.
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Petit four sec can be served plain or glazed.
Glazing can take place:
 Before they go into the oven or
 After they are baked.
Effect of Glazing
Glazing will give sheen to the finished products:
 Egg wash applied before baking will give a pleasing eye appeal to the finished product
 Sugar applied before the baking process will give textural crunch to the baked
product. If baked at high enough temperature it will caramelise and give a clear finish
 Boiled sugar applied after the baking process (basel leckeli) will set to a dry touch and
add flavour to product
 Gum Acacia (Gum Arabica) applied while baked
gingerbread is still hot will give a pleasing sheen to the
cooled product
 Ganache applied correctly give an appealing finish
 Fondant is versatile, can be coloured, flavoured and if
prepared correctly looks appealing and will stand at room
temperature for several days.
For glazing to be applied to the petit fours before or after baking the product needs to be
dry and free from foreign objects.
Crumbs for cutting will get stuck in the glaze and ruin the eye appeal of the finished
product.
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3.4 Decorate petit four sec to enhance customer

eye appeal
Introduction
Decorations need to add eye appeal and also should be in keeping with the theme of the
product.
Decorations should be:
 Simple
 Small
 Easy to apply.
Decorations can be:
 Roasted nut slivers or portions
 Candied fruit portions
 Piped ganache.
Decorations for petit four sec need to be simple to be in keeping with the term 'sec' (dry).
If they get too complicated then the product become too difficult to handle.
 Keep them simple.
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Introduction
Petit for 'sec' worst enemy is moisture from the air.
Fresh petit four sec should be crisp to the bite and if allowed to stand exposed for too long
in the open will lose that crispness and be dull to eat.
Petit four 'sec' are best displayed:
 Long rows on plates or platters
 If served individually they should be placed on plates evenly spaced
 3- 4 pieces per person is normal.
If they have been out on display and not consumed then they are then discarded.
As per Food Safety Plan (FSP) requirements, any food that has been on display or served
to customers and not consumed then it needs to be discarded because 'control' has
been lost.
Attractively displayed petits fours are
great product for catching the
customers’ attention.
They look most attractive when
arranged neatly and with thought
given to the repetition or alternation
of shapes, colours and decorations.
Decorated petits fours (in particular
the iced variety) lend themselves to
immaculate craftsmanship and
decorating skills.
To attract the respect for this work, a neat uncluttered, clean and tidy display is essential.
This greatly affects the visual impact and appreciation of the viewer and will tempt the
customer to indulge.
All varieties of petits fours are best if served fresh.
Displaying on ceramics plates and platters, glass mirrors trays can look very effective in
buffet style service.
Individual serves of 3-4 pieces per plate is for effective for modern coffee service.
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Work Projects
sec.
List of all equipment that will be needed to produce the petit four sec.
3.1 Two different recipes and shapes of petit four sec:
 One is to be sandwiched so filling will have to be nominated and prepared.
3.2. After baking petit four sec is to be glazed:
 Dipped in chocolate
 Dusted with icing sugar
 Keep it simple.
3.3. A plan of display outlay will need to be shown on:
 Draw display on A4 paper showing position and shape of petit four.
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Summary
Prepare and display petit four sec
Prepare and bake selection of petit four sec
Petit four sec tend to be pastry or shortbread based.
Can have dried fruits or nut inside.
Outside of petit four tends not to have a glaze. Chocolate may be piped over part of petit for but
not totally covered.
 Butter shortbread with a spot of jam sandwiched between two pieces
 Viennese shortbread with a small piece of glace cherry on top
 Keep it simple.
Prepare and flavour fillings to required consistency
Petit four sec tend not to have much filling.
 Jam
 Ganache
 Butter cream.
Small spots to get binding effect.
Petit four should not have moisture from bonding agent.
Prepare petit four sec for glazing
 Can be glazed before going into oven
 Sugar applied to surface will glaze when heat is applied or will give 'crusty' texture to baked
product
 If glaze is going to be added the product surface needs to be clean, smooth and dry.
Decorate petit four sec to enhance customer eye appeal
Decoration can be applied before or after baking.
 Glace fruit applied to shortbread before baking will add splash of colour to end product.
Display petit four sec
 Normal display characteristics need to be given
 Highlight attributes of product
 Show craftsmanship in display
 Alternate shapes to improve eye appeal
 Alternate heights to break up profile.
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Element 4:
Prepare and display caramelised petit
fours
Introduction
Caramelised sugar can be used to 'glaze' petit fours before they are served.
Caramelised petit fours have a very short shelf life unless the sugar is sprayed with
lacquer after it is applied. Sugar breaks down when it stands for too long at room
temperature.
'Breaks down' is a term used to describe the action of moisture from the air attaching itself
to the sugar and dissolving the sugar. The surface becomes sticky and the sugar just runs
off the product.
Caramelised petit fours are mainly roasted nuts and dried fruits with marzipan.
Any product that is going to be coated with caramel will need to be dry in texture.
Strawberry and grapes can be dipped in caramel but only have a life span of a couple of
hours. 30-40 minutes is best.
The main problem here is the moisture from
the inside of the fruit weeps out and the hard
caramel falls off of the product.
Caramelised nuts and marzipan work better as
the product is dry and will carry the caramel
better. Even here the life span is only a few
hours unless a food lacquer is applied.
Dried fruits can be caramelised with success
as there is low moisture content.
When fresh fruit is dipped the moisture inside
‘boils’ and structure of the fruit just under the
skin breaks down and the resulting moisture
weeps through the skin and releases the
caramelised sugar from the surface.
Dried fruits stuffed with flavoured marzipan or other dried fruit and sugar/flavour mixtures
are excellent candidates for coating with caramel.
The caramel will hold longer as the product is lower in ‘water’.
Fresh dates and dried apricots stuffed with flavoured marzipan.
Nuts like walnuts should be chosen for their whole halves, no chips of breakages to the
nut piece. Two walnut halves with a ball of flavoured marzipan between.
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To caramelise the product it needs to be on a tray.
All the products need to be clean and dry for the caramel to adhere.
Any fruit that is to be dipped in caramel needs to be dry and its skin needs to be intact.
Orange segments needs to have all string and pith removed.
Grapes need to be in small clusters of 2 or 1.
Nuts should be slightly roasted; raw nuts have a diminished flavour to them.
To dip in caramel product and equipment needs to be prepared before the making of the
caramel.
Having a prepared surface to place the caramel dipped product is also important. An oiled
surface will allow the caramel to cool and then not bond to the surface.
If hot caramel is placed onto an unprepared surface it will stick to the surface. The product
will then crack when attempting to remove the product from that
surface.

Caramel is sugar that is cooked until it reaches a temperature of 156°C
when it begins to colour. As the temperature increases so does the
colour.
Caramel that has reached a temperature of 175°C is burnt, it will have the very dark,
almost black colour and from this point on it loses sweetness and becomes bitter.
To make the caramel
 Dissolve a portion of sugar in some water; 4 parts sugar to 1 part water
 Slowly heat until boiling, stirring to dissolve sugar before solution boils
 When solution reaches boiling point add 10% liquid glucose of sugar weight
 Stir gently to dissolve glucose
 Skim any scum that rises to the top
 Wash sides of pot down with pastry brush and cold water
 Allow solution to cook until temperature reaches 160ºC
 Do not stir the solution while it boils as this may cause crystallisation to occur
 As solution rises above 160ºC it will begin to change colour to light amber colour
 When solution has coloured to desired caramel colour, remove from heat and arrest
the cooking process
 Arrest the cooking process by placing base of pot into cold water
 Leave in cold water until solution stops boiling
 Now the solution is ready to use.
Speed and efficiency is needed here because as the solution cools the caramel becomes
thicker and harder to work.
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Dip the product into the hot caramel.
To do this takes some expertise.
Take a dipping fork into oil and then pick up the product and let it drop into the toffee.
Use the oil covered parts of the fork to roll the product in the hot caramel and then remove
the product from the hot caramel and the caramel covered product should slide off the
fork onto the prepared surface that has been smeared with oil to prevent sticking.
Allow caramel to cool before removing to paper cup for storage.
Some product can be dipped by holding bottom of product and
dipping 2/3 of the product into hot caramel. Care needs to be taken
here as the danger of burning fingers is high.
Hold product above caramel and allow excess to flow back into pot.
Sit product on oiled surface to cool.
Recommendation:
When working with hot caramel at is advisable to have a bowl of cold water next to you.
If the hot caramel touches the human skin it will cause very bad damage.
Do not try to wipe the hot caramel off as it will just cause more damage.
Place the affected area into the cold water. This will cool and set the caramel. It can then
be peeled off with minimal damage to skin surface.
 The damage is already done and blisters will ensure.
This technique is about minimising further damage to other parts of the body.
 Trying to wipe the hot toffee off with the other hand only burns the other hand
 Placing finger into mouth only burns the tongue and roof of mouth.
Where would you rather have the blister?
 On tip of finger or inside your mouth?
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Attractively displayed petits fours are great product for catching the customers’ attention.
They look most attractive when arranged neatly and with thought given to the repetition or
alternation of shapes, colours and decorations.
To attract the respect for this work, a
neat uncluttered, clean and tidy
display is essential.
This greatly affects the visual impact
and appreciation of the viewer and
will tempt the customer to indulge.
All varieties of petits fours are best if
served fresh.
Displaying on ceramics plates and
platters, glass, mirrors, trays can look
very effective in buffet style service.
Individual serves of 3 - 4 pieces per
plate is for effective for modern coffee service.
Caramelised petit fours need to be served fresh and in paper containers. This makes it
easy for the customer to handle them.
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Work Projects
4.1 The student will need to complete a plan to produce at two different recipes of
caramelised petit four and six portions of each:
 Plan is to include completed recipe with all ingredients and methods of

production
 List of all equipment that will be needed to produce the caramelised petit fours.
4.2 One fruit and one nut product:
 Nut product should include flavoured marzipan.
4.3 Discuss how the product needs to be prepared for the caramel to bond:
 Discuss preparation of surface that product needs to be placed to cool.
4.4 Draw a diagram of how the caramelised petit four will be displayed.
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Summary
Prepare and display caramelised petit fours
Select fruits/nuts
 Fruits should have skin intact and have stem attached for easier handling
 Fruit needs to be dry
 Nuts need to be complete, with broken, chipped not to be included.
Prepare products
 Product needs to be clean and smooth. No foreign matter attached
 Marzipan flavour fillings between nuts or inserted into dates need to be prepared.
Prepare coating for fruits
 Caramelised sugar needs to be heated to sufficiently high temperatures that it sets with a
'crack'
 A light amber colour needs to be present; hence the name 'caramel'.
Coat caramelised petit fours
 Care needs to be taken when handling the 'hot caramel'
 Product needs to have a dry surface for the caramel to bond
 Surface that product is placed to cool needs to have non stick ability - oiled.
Display caramelised petit fours
 Normal display characteristics need to be given
 Highlight attributes of product
 Show craftsmanship in display
 Alternate shapes to improve eye appeal
 Alternate heights to break up profile.
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Element 5:
Store petit fours
All prepared petit fours will suffer from too much moisture in the environment.
A cool dry closed environment is best for storage of all petit fours except those that
contain perishable ingredients like fresh
cream.
Caramelised petit four will have a short life
span as the caramel is hydroscopic and
attracts moisture from the air. This
moisture causes the sugar to soften and
dissolve.
Product like fruit, grapes and strawberries
will ooze moisture from their internal
structure causing the caramel to dislodge
from the surface of the fruit.
This is caused by the fact that the moisture just under the surface of the skin boils,
breaking the cellular structure of the fruit and the moisture held inside seeps through the
damaged skin.
90% of petit fours need cool dry environment for storage.
5.2 Maintain maximum eating quality, appearance

and freshness
It is a mistake to produce more than can be used in defined periods. It may be more
economically viable to produce large numbers of a certain product.
To maintain freshness petit fours need to be finished as needed.
Part processing can be achieved like making shortbread and freezing.
Then bake as needed. But this does take space and time in freezer.
The best way to have fresh petit fours is to produce them regularly and as needed.
Protect finished petit four from adverse conditions to maintain structural integrity by
enclosing in food safe containers.
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Work Projects
5.1 The student will need to complete a report on how they plan to store the petit four
produced:
 To protect from adverse conditions

 To maintain integrity
 To maintain freshness and customer appeal.
Report should cover all types of petit fours, petit four sec, glace, marzipan, or
caramelised.
5.2 What are the environmental conditions that they need to be stored in to maintain
integrity?
5.3. How do they need to be stored to maintain integrity to maintain eating quality and
freshness?
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Summary
Store petit fours
Petit fours will need to be kept in secure environment to keep freshness and eating quality
enhanced for customer satisfaction.
Secure environment will depend on the type of petit four.
High risk ingredients will need to be in controlled environment.
Unbaked product will need to be frozen until ready for baking.
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Presentation of written work

1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students
develop good writing skills whilst studying, they are able to easily transfer those skills to
the workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organised. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep ‘on track’. Teachers recognise and are critical of work that does not
answer the question, or is ‘padded’ with irrelevant material. In summary,
remember to:
 Plan ahead
 Be clear and concise
 Answer the question
 Proofread the final draft.
3. Presenting Written Work

Types of written work
Students may be asked to write:
 Short and long reports
 Essays
 Records of interviews
 Questionnaires
 Business letters
 Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
© ASEAN 2013
Trainee Manual 53
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
 The student’s name and student number
 The name of the class/unit
 The due date of the work
 The title of the work
 The teacher’s name
 A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write ‘A nurse is responsible for the patients in her care at all times’ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Barman/maid Bar attendant
Host/hostess Host
Waiter/waitress Waiter or waiting staff
© ASEAN 2013
54 Trainee Manual
Recommended reading
Recommended reading
Bloom,Carole ;2009; Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes to
Cobblers to Custards and Cookies; Houghton Mifflin Harcourt
Braker, Flo; 2000; Sweet Miniatures: The Art of Making Bite-Size Desserts; Chronicle
Books
Brooks Coulson Nguyen; 2013; The Petit Four Cookbook; Ulysses Press
Collister, L & Blakel 1986; The Baking Book; Conran Octopus
Cone, Mindy; 2013; Gourmet French Macarons: Cedar Fort, Inc
Dodge, Abigail Johnson; 2012; Mini Treats & Hand-Held Sweets: 100 Delicious Desserts to
Pick Up and Eat; Taunton Press
Fisher, Teri Lyn; 2012;Tiny Food Party!: Bite-Size Recipes for Miniature Meals; Quirk
Books
Friberg, Bo; 2004 (4th edition); The Professional Pastrychef; Van Nostrand Reinhold
Joyce, Jennifer; 2005; Small Bites; DK Adult
Michel Roux; 1996; Desserts, A Life Long Passion; Conran Octopus Limited
Kinnaird, Dr. Tim; 2013; Perfect Patisserie: Mastering Macarons, Madeleines and More;
Firefly Books
Migoya, Francisco J;2012; Elements of Dessert; Wiley
Ojakangas, Beatrice; 2009; Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet
Tooth; Sellers Publishing, Inc
© ASEAN 2013
Trainee Manual 55
Recommended reading
© ASEAN 2013
56 Trainee Manual
Trainee evaluation sheet

The following statements are about the competency you have just completed.
Does
Don’t Do Not
Please tick the appropriate box Agree Not
Know Agree
Apply
There was too much in this competency to cover

without rushing.
Most of the competency seemed relevant to me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own

initiative.
My training was well-organised.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it worked

well.
The activities were too hard for me.
© ASEAN 2013
Trainee Manual 57
The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
© ASEAN 2013
58 Trainee Manual
Trainee Self-Assessment Checklist

As an indicator to your Trainer/Assessor of your readiness for assessment in this unit
please complete the following and hand to your Trainer/Assessor.
Yes No*
1.5 Decorate petit four glace to enhance customer eye appeal
2.2 Shape marzipan
2.4 Decorate marzipan petit fours to enhance customer eye appeal
3.4 Decorate petit four sec to enhance customer eye appeal
© ASEAN 2013
Trainee Manual 59
Yes No*
5.2 Maintain maximum eating quality, appearance and freshness
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Signed: _____________________________ Date: ______ / ______ / ______
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you
need to do to become ready for assessment.
© ASEAN 2013
60 Trainee Manual

Prepare and Display Petit Fours: D1.HPA - CL4.02 Trainee Manual

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Prepare and display petit fours

William Angliss Institute of TAFE

Project Director: Wayne Crosbie

Introduction to trainee manual........................................................................................... 1

Assessment matrix ........................................................................................................... 5

Element 1: Prepare and display petit four glace .............................................................. 11

Element 2: Prepare and display marzipan based petit fours ........................................... 25

Element 3: Prepare and display petit four sec ................................................................. 35

Element 4: Prepare and display caramelised petit fours.................................................. 43

Element 5: Store petit fours............................................................................................. 49

Presentation of written work ............................................................................................ 53

Trainee evaluation sheet ................................................................................................. 57

Trainee Self-Assessment Checklist................................................................................. 59

Introduction to trainee manual

Element 1: Prepare and display petit four glace

Element 2: Prepare and display marzipan based petit fours

Element 3: Prepare and display petit four sec

Element 4: Prepare and display caramelised petit fours

Element 5: Store petit fours

Work Written Oral

Element 1: Prepare and display petit four glace

1.1 Prepare petit four bases 1.1 1 1

1.3 Prepare and flavour fillings to required

1.4 Prepare petit four glace for glazing 1.3 4 4

1.5 Decorate petit four glace to enhance customer

1.6 Display petit four glace 1.5 6 6

Element 2: Prepare and display marzipan based petit fours

2.1 Prepare and flavour marzipan 2.1 7 7

2.2 Shape marzipan 2.2 8 8

2.3 Prepare marzipan for glazing 2.2 9, 10 9

2.4 Decorate marzipan petit fours to enhance

2.5 Display marzipan petit fours 2.4 12 11

Element 3: Prepare and display petit four sec

3.1 Prepare and bake selection of petit four sec 3.1 13 12

3.2 Prepare and flavour fillings to required

3.3 Prepare petit four sec for glazing 3.2 15 14

Work Written Oral

3.4 Decorate petit four sec to enhance customer

3.5 Display petit four sec 3.3 17 16

Element 4: Prepare and display caramelised petit fours

4.1 Select fruits/nuts 4.1 18 17

4.2 Prepare products 4.1 19 18

4.3 Prepare coating for fruits 4.2 20 19

4.4 Coat caramelised petit fours 4.2 21 20

4.5 Display caramelised petit fours 4.3 22 21

Element 5: Store petit fours

5.1 Store at correct temperature and conditions 5.1 23 22

5.2 Maintain maximum eating quality, appearance

Candied fruit Glace fruits

Fondant Low moisture content sugar syrup containing a small quantity of

Ganache Mixture of chocolate and cream, usually 2:1

Glace fruit Fruit preserved by impregnation with concentrated sugar syrup.

Marzipan To marzipan paste sifted pure icing sugar is added up to equal

Sponge sheets Sponge baked into thin sheets.

Categories of petit fours include:

1.2 Cut and assemble bases for petit four glace

Classical Opera cake

Cut bases to the desired shape