TASK SHEET 4.1.

Title: Cutting and assembling sponge and base.

Performance Objective:
Given the prepare sponge and base the students will be able to cut the
desired shape and assemble.

Supplies/Materials :Prepared sponge cake and base

Equipment : molder, cookie cutter, knife, plate

Steps/Procedure:

The petit fours can be cut into squares

using a knife, or cut into shapes using
small cookie cutters. If you cut them into
squares, first trim the edges of the cake.
Measure with a ruler and mark before
cutting to ensure they are all the same
size.
Keep a bowl of water nearby, clean the

Date Developed: Document No.

BREAD AND PASTRY October 2020 Issued by:
NC II Date Revised:
USM-KCC Page |1
PREPARE AND Developed by:
DISPLAY PETITS DANNAH LEI RAMA
FOURS Revision # 00
 cookie cutter or knife in between cuts.

Each individual petit four cakes are

usually about 1-inch square

Assemble your petit fours

Assessment Method:
 Oral-recitation
 Written examination
 Direct observation

Date Developed: Document No.

BREAD AND PASTRY October 2020 Issued by:
NC II Date Revised:
USM-KCC Page |2
PREPARE AND Developed by:
DISPLAY PETITS DANNAH LEI RAMA
FOURS Revision # 00
 Performance Criteria Checklist
Task Sheet 4.1.1

CRITERIA
YES NO
Did you….

1. Sponges and bases are prepared, cut and assemble

according to standard recipes and enterprise
requirements and practices..

1. Fillings are prepared with the required flavors and

consistency.

2. Fondant icing is brought in accordance with the

required temperature and established standards
operating procedures.

3. Decorations are designed and used in accordance

with the establishment standards and procedure.

Date Developed: Document No.

BREAD AND PASTRY October 2020 Issued by:
NC II Date Revised:
USM-KCC Page |3
PREPARE AND Developed by:
DISPLAY PETITS DANNAH LEI RAMA
FOURS Revision # 00