Government Property

NOT FOR SALE

NOT
9
11
Technology and
Livelihood Education
Quarter 4, Wk.7 - Module 4
(Prepare Caramelized Petit Four)

Department of Education ● Republic of the Philippines

Technology and Livelihood Education- Grade 9
Alternative Delivery Mode
Quarter 4, Wk.7 - Module 4: Prepare Caramelized Petit Four
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in
anywork of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalty.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.

Published by the Department of Education – Division of Cagayan de Oro

Schools Division Superintendent: Roy Angelo E. Gazo, PhD.,CESO V
Development Team of the Module
Author/s: NILDA E. AMBA
Reviewers: (_______________________)
Illustrator and Layout Artist: (________________________)
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director

Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V

Asst. Regional Director
Roy Angelo E. Gazo, PhD, CESO V
Schools Division Superintendent
Nimfa R. Lago,PhD, CESE
AssistantSchools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Members Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Henry B. Abueva OIC-CID Chief
Blair D. Castillon, EPS-EPP/TLE
Sherlita L. Daguisonan, LRMS Manager
Meriam S. Otarra, PDO II
Charlotte D. Quidlat, Librarian II
Printed in the Philippines by
Department of Education – Division of Iligan City
Office Address: General Aguinaldo, St., Iligan City
Telefax: (063)221-6069
E-mail Address: iligan.city@deped.gov.ph
 9
Technology and
Livelihood
Education
Quarter 4, Wk.7 – Module 4
Prepare Caramelized Petit Four

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

This page is intentionally blank
 Table of Contents

What This Module is About.......................................................................................i

What I Need to Know................................................................................................i
How to Learn from this Module................................................................................ii
Icons of this Module.................................................................................................ii

What I Know............................................................................................................iii

Lesson 1:
Preparation and Selection of Fruits/Nuts in Making Caramelized Petit Fours
What I Need to Know..........................................................................1
What’s New.........................................................................................2
What Is It.............................................................................................3
What’s More........................................................................................4
What I Have Learned..........................................................................4
What I Can Do....................................................................................5
Lesson 2:
Process of Making Caramelized Petit Fours ......................................................
What’s In.............................................................................................6
What I Need to Know..........................................................................7
What’s New.........................................................................................7
What Is It.............................................................................................8
What’s More.......................................................................................9
What I Have Learned … ……………………………………………….10
What I Can Do...................................................................................12

Summary
Assessment: (Post-Test)
Key to Answers.....................................................................................................15
References............................................................................................................16
This page is intentionally blank
What This Module is About

This module provides varied and relevant information and activities to develop
knowledge and skills in Bread and Pastry Production especially in Preparing Petit
Fours in accordance with established standards and procedures.

Petit fours are tiny confectioneries that usually serve after a meal and it can
be eaten in one or two bites. The term “petit four” is a French word which means
small oven.

In this module you will learn some insights on how to Prepare Caramelized
Petit Fours. This specifically crafted to focus on the different activities that will
assess the level of knowledge and skills that you are expected to demonstrate the
required competencies after going through this learning material.

What I Need to Know

Learning Objectives:

1. Select and coat fresh fruits segments with pale amber-coloured

caramel or glazed or any coating specified by the enterprise.

2. Fill sandwich dried fruits or nuts with flavoured marzipan and coated
with pale amber-coloured caramel according to specifications and
enterprise standards.
How to Learn from this Module
To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that
Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.

ii
 What I Know: Pre-Assessment

Multiple Choice. Choose the correct answer and write the letter of your answer on a
separate sheet of paper.

1. When sugar is cooked and reaches a temperature of 156˚C it becomes;

a. candy b. ganache c. caramel d. gum

2. How many parts of sugar and water to make caramel?

a. 2 parts water, 2 parts of sugar c. 1 part sugar, 2 parts water
b. 4 parts sugar, 1 part water d. 3 parts sugar 1 part water

3. At what temperature does the caramelized sugar is considered burnt?

a. 150˚C b. 160˚C c. 175˚C d. 200˚C

4. What you should consider to avoid caramel becoming thicker and harder to work?
a. speed and efficiency c. time and money
b. time and effort d. none of these

5. How to stop/arrest the cooking process of the caramel? The base of the cooking
pot is placed in a; a. boiling water b. hot water c. cold water d. lukewarm
water

TRUE or FALSE

Write T if the statement is correct and F if the statement is wrong. Use a separate
sheet for your answers

1. Greasing the surface with oil will allow the caramel to cool and will not bond the
surface.
2. Caramelized sugar can be used to coat petit fours many hours before they are
served.

3. Caramelized petit four is best consumed within 30-40 minutes.

4. When sugar boils, the sugar should be stirred to avoid crystallization.

5. Hot caramel can cause damage to the skin on contact.

iii
This page is intentionally blank
 Preparation and selection
of fruits/nuts in making
Lesson caramelized petit fours
1

What I Need to Know

At the end of the lesson, as a learner I am expected to:

1. Select fruits and nuts to be used in the preparation of caramelized

petit fours.
2. Demonstrate how to prepare the fruits and nuts before coating with
caramel.
3. Show interest in preparing selected fruits or nuts for coating with
caramel.

1
What’s New

Activity 1.1

Direction: Study the pictures below and describe each product and
how each product is made of. Write your description in a separate
sheet of paper.

1.

https://www.peakpx.com/88834/four-chocolate-dip-food

2.

https://www.pikrepo.com/fgfac/caramel-popcorn-in-white-ceramic-bowl

3.

https://www.wallpaperflare.com/person-giving-food-to-long-fur-
brown-and-black-cat-animals-wallpaper-ulcrm

2
What Is It

Selection of fruits and nuts for caramelized petit four

 Caramelized sugar can be used to coat petit fours before they are
served. They are mainly roasted nuts, like peanuts, almonds, walnuts,
cashew nuts and different kinds of nuts.

Any product that is coated with caramel needs to be dried. Fresh fruits
like strawberry and grapes, can also be used as caramelized petit fours.
Fruits are dipped in a prepared caramel but only have a life span of a couple
of hours. Product is best consumed within 30–40 minutes because the
moisture of the fruit weeps out and the hard caramel falls off the product.
Caramelized nuts and marzipan work better as the product is dry and will
carry the caramel better.

Caramel is sugar that is cooked until it reaches a temperature of 156˚C

until it begins to color. The color intensifies as the temperature increases.
Caramel that has reached a temperature of 175˚C is burnt. It will have a very
dark, almost black color and it losses sweetness and becomes bitter.

Preparation of Caramelized Petit Four

 Put the product to be caramelized on a tray.
 Any fruit that is to be dipped in caramel needs to be dried and its skin
needs to be intact.
 Remove the string and pith of orange.
 Grapes need to be in a small clusters of 2 or 1.
 Nuts should be slightly roasted
 Prepare the equipment needed before making the caramel.
 Prepare a surface where caramel dipped product is placed.
 Oiled surface will allow caramel to cool and then not to bond to the
surface.

What’s More
SELF CHECK 1.1

Activity 1.2 Matching Type

Direction: Match Column A with Column B. Write your answer on a

separate sheet.

Column A Column B

1. Should be slightly roasted a. orange

2. Prevent the caramel not to bond the surface b. grapes
3. String and pith should be removed c. nuts
4. Should be in a cluster of 2 or 1 d. tray
 5. It is where you put the product to be caramelized e. oiled surface

What I Have Learned

Activity 1.2 Performance Task

With the provided fruits and nuts by your teacher, select at least one kind fruit
or nuts and demonstrate how to prepare the selected fruit/nuts and utensils in
preparing for a caramelized petit four.

CRITERIA FOR CHECKING THE LEVEL OF PERFORMANCE

PERFORMANCE LEVEL
4- Advanced. Can perform the skill without supervision and with initiative and
adaptability to problem situations.
3- Proficient. Can perform the skill satisfactorily without assistance or
supervision.
2- Approaching to Proficiency. Can perform this skill satisfactorily but
requires some assistance and or supervision.
1- Basic. Can perform parts of this skill satisfactorily, but requires
considerable assistance and/or supervision.

PERFORMANCE CHECKLIST 1 2 3 4
Wash, segment, remove unwanted parts & dry the fruit or
slightly roast the nuts
Put the product to be caramelized on a tray
Prepare the utensils/equipment needed
Prepare a surface where caramel dipped product is placed

What I Can Do

Share your knowledge to family and friends and demonstrate to them

on how to prepare fruits and nuts available at home in making caramelized
petit fours.

Take a photo or video of doing the process and submit it to your

teacher online or have a printed copy if offline.
 5

Process of Making
Lesson Caramelized Petit Fours
2
What’s In

1. Is selecting and preparing fruits and nuts for caramelized petit four
interesting? Yes or No, and why?
2. Why should you oil the surface where caramel dipped product is
placed the surface?

3. In the next activity, you are going to make caramel, is it necessary

to take some precautions while preparing caramel? Why?

What I Need to Know

At the end of the lesson, as a learner I am expected to:

1. Analyze the steps in making and coating caramel to fruits or nuts

to produce caramelize petit fours.

2. Prepare fresh caramelized petit fours and dried fruit caramelized

petit fours filled with flavoured marzipan.

3. Observe safety precaution when making caramel.

What’s New

Activity 2.1

Study the flow of the pictures below and describe them in one idea.
 1 2

https://www.flickr.com/photos/spilt-milk/5706754150 https://www.flickr.com/photos/joyosity/9824048786

3 4

https://www.flickr.com/photos/joyosity/8163062294 https://www.flickr.com/photos/joyosity/3445156457

____________________________________________________________

What Is It

How to make Caramel

 Dissolve a portion of sugar in water; 4 parts sugar and 1 part water.

 Slowly heat until boiling. Stir occasionally to dissolve sugar before
solution boils.
 When solution reaches boiling point, add 10% liquid glucose of sugar
weight.
 Stir gently and dissolve glucose.
 Skim any scum that rises to the top.
 Wash sides of the pot down with pastry brush and cold water.
 Allow solution to cook until temperature reaches 160˚C.
 Do not stir the solution while it boils as this may cause crystallization to
occur.
 As solution rises above 160˚C, it will begin to change into light amber
colour.
 When solution reached to the desired caramel colour, remove from
heat and arrest the cooking process by placing the base of pot into cold
water.
 Leave in cold water until solution stops boiling.
 The solution is now ready to use.
  Speed and efficiency is needed because as the solution cools, the
caramel becomes thicker and harder to work.

Process of Coating Caramelized Petit Four

 Dip the product into the hot caramel.

 Take a dipping fork into oil and the pick up the product and then let it
drop into the toffee.
 Use the oil covered tines of the fork to roll the product in the hot
caramel. Remove the product from the hot caramel. The caramel
covered product should slide off the fork onto the prepared surface that
has been smeared with oil to prevent from sticking.
 Allow caramel to cool before removing paper cup to storage.
 Some product can be dipped by holding the product and dipping 2/3
part into hot caramel. Care needs to be taken here as the danger of
burning finger is high.
 Hold product above caramel and allow excess to flow back into the pot.

Safety Precaution when making caramel

 Have a bowl of cold water when working with hot caramel.

 Hot caramel can cause damage to the skin on contact.
 Avoid wiping hot caramel off as it will just cause more damage.
 Place affected area into the cold water. This will cool and set the
caramel.
It can be peeled off with minimal damage to the skin surface.
 This technique is minimizing further damage to other parts of the body.

What’s More

SELF CHECK 2.1

In a separate sheet, supply the blanks with the missing word or group of
words to complete the sentence.

1. Do not stir the solution while it boils as this may cause _____________
to occur.
 2. When solution reached to the desired caramel colour, you can arrest
the cooking process by placing the base of the pot in a ______________.

3. The caramel is now ready to use when the solution stops __________.

4. ____________ and ______________ is needed because as the

solution cools, the caramel becomes thicker and harder to work.

5. Use the oil covered ______________of the fork to roll the product in the
hot caramel.

What I Have Learned

Activity 2.2 Performance Task

Prepare caramelized petit four, following the recipe provided below:

Caramelized Fruit Petit Four

A. Caramel Glaze
4 tbsp. unsalted butter
1/3 cup firmly packed dark brown sugar
2 tbsp. light corn syrup
1 tbsp. heavy cream

Procedure:
1. Combine butter, sugar, and corn syrup in a sauce pan and cook over
medium heat until sugar dissolves.
2. Increase heat and boil for 1 minute. Remove from heat.
3. Stir in cream. Let it cool.
 B. Fruits (fresh and dried)(Choose among the following fruits)
Slice of banana Dates
Apples Prunes
Strawberries Mango
Cherries Pineapple
Dried raisins

Procedure:
1. Prepare marzipan. Cut into portions. Apply food coloring. Assign one color
for each portion of marzipan-red, green, yellow, violet, and orange.
2. Roll out marzipan as thinly as possible
3. Coat each piece of fruit with marzipan using the appropriate color for each
fruit. Allow to dry.
4. Coat each marzipan fruit with caramel glaze. Use a brush for coating. Allow
to dry.

10

Scoring Rubric in Preparing Petit Fours

Very
Good Fair Poor
I. Products Good
(3) (2) (1)
(4)
1. General Appearance
a. Dish is attractive and appetizing.
b. Dish is pleasing to look aat 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 taste just right.
3. Nutritive value

a. 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 learner 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.
b. The learner follows the recipe correctly.

11

What I Can Do

Activity 2.3

Continue applying the skills in making caramelized fruits and nuts at

home by using available local resources in your community, example;
banana coated with caramel, peanut brittle, etc.

You can make caramelized petit fours as an opportunity to earn

profit/income and be a productive individual while staying at home.

Write a short story of your profitable experience in making caramelized

petit four below.
MY PROFITABLE EXPERIENCE IN MAKING
CARAMELIZED PETIT FOUR

12
 Summary

In Preparing Caramelized Petit Fours, the following must be remembered:

Selecting fruits/nuts
 Fruits should have skin intact and have stem attached for easier
handling
 Fruits should be dried to carry caramel better
 Nuts should be whole, not broken or chipped

Preparing the caramel

 Prepare needed tools and ingredients before making caramel
 Avoid caramel to be burnt, it loses sweetness and become bitter
 To make caramel easy to handle, not thick and hard, speed and
efficiency is needed
 Crystallization will occur if stir the sugar solution while boiling
 Handle hot caramel with care

Coat caramelized petit fours and safety precaution

 Use oil covered fork to roll the product into hot caramel
 Coat the product above the caramel so that the excess will flow back to
the pot
 Always have a bowl of cold water when working with hot caramel
 Avoid wiping hot caramel on skin but rather place the affected part into
the cold water to set the caramel and stop the burning process

13
 Assessment: (Post-Test)

Multiple Choice. Choose the correct answer and write the letter of your answer on a
separate sheet of paper.

1. When sugar is cooked and reaches a temperature of 156˚C it becomes;

a. candy b. ganache c. caramel d. gum

2. How many parts of sugar and water to make caramel?

a. 2 parts water, 2 parts of sugar c. 1 part sugar, 2 parts water
b. 4 parts sugar, 1 part water d. 3 parts sugar 1 part water

3. At what temperature does the caramelized sugar is considered burnt?

a. 150˚C b. 160˚C c. 175˚C d. 200˚C

4. What you should consider to avoid caramel becoming thicker and harder to work?
a. speed and efficiency c. time and money
b. time and effort d. none of these

5. How to stop/arrest the cooking process of the caramel? The base of the cooking
pot is placed in a; a. boiling water b. hot water c. cold water d. lukewarm
water

TRUE or FALSE

Write T if the statement is correct and F if the statement is wrong. Use a separate
sheet for your answer.

1. Greasing the surface with oil will allow the caramel to cool and will not bond the
surface.
2. Caramelized sugar can be used to coat petit fours many hours before they are
served.

3. Caramelized petit four is best consumed within 30-40 minutes.

4. When sugar boils, the sugar should be stirred to avoid crystallization.

5. Hot caramel can cause damage to the skin on contact.

14
 Key to Answers

Pre and Post Assessment

Multiple Choice:
1. c
2. b
3. c
4. a
5. c

True or False
1. T
2. F
3. T
4. F
5. T
Lesson 1
Activity 1.1
1. Fresh green apples coated with caramel
2. Caramel coated popcorn
3. Peanut brittle, slightly roasted peanuts mixed with caramel and cut into
square

Self Check 1.1

1. c
2. e
3. a
4. b
5. d

Lesson 2
Activity 2.1
Ans.: Process of making petit four

Self Check 2.1

1. crystallization
2. cold water
3. boiling
4. speed , efficiency
5. tines

15
References

 Bread and Pastry –Technical Vocational Livelihood Track Manual First

Edition 2016

 Leonora D. Basbas, Bread and Pastry Production Volume I, Rex Book

Store Inc.

 https://pxhere.com/en/photo/1115536

 https://www.pickpik.com/cake-market-sugar-fruit-delicious-dessert-
143409

 https://www.wallpaperflare.com/selective-focus-photo-of-cherry-fruits-
candy-apples-caramel-wallpaper-amjfk

 https://www.peakpx.com/88834/four-chocolate-dip-food

 https://www.pikrepo.com/fgfac/caramel-popcorn-in-white-ceramic-bowl

 https://www.wallpaperflare.com/person-giving-food-to-long-fur-brown-
and-black-cat-animals-wallpaper-ulcrm

 https://www.pikrepo.com/fnqel/fruits-and-nuts-filled-white-ceramic-bowl\

 https://www.flickr.com/photos/30478819@N08/46795752775

 https://www.pikrepo.com/fhvzr/red-strawberries-on-green-leaves

 https://www.needpix.com/photo/694896/colorful-plate-fruit-nuts-grapes

 https://www.flickr.com/photos/spilt-milk/5706754150

 https://www.flickr.com/photos/joyosity/9824048786

 https://www.flickr.com/photos/joyosity/8163062294

 https://www.flickr.com/photos/joyosity/3445156457
 16

For inquiries and feedback, please write or call:

Department of Education – Bureau of Learning Resources (DepEd-BLR)

DepEdDivision of Cagayan de Oro City

Fr. William F. Masterson Ave Upper BalulangCagayan de Oro
Telefax: ((08822)855-0048
E-mail Address: cagayandeoro.city@deped.gov.ph