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TLE-HE-COOKERY
Quarter 4 – Module 4
Displaying and Storing
Caramelized Petits Fours
TLE-HE-BPP- 10
Alternative Delivery Mode
Quarter 4 – Module 4: Displaying and Storing Caramelized Petits Fours
First Edition, 2021

Introductory Message
The Self-Learning Module (SLM) is prepared so that you, our dear learners, can
continue your studies and learn while at home. Activities, questions, directions,
exercises, and discussions are carefully stated for you to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-step as
you discover and understand the lesson prepared for you.
Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This
will tell you if you need to proceed on completing this module or if you need to ask
your facilitator or your teacher’s assistance for better understanding of the lesson.
At the end of each module, you need to answer the post-test to self-check your
learning. Answer keys are provided for each activity and test. We trust that you will
be honest in using these.

Please use this module with care. Do not put unnecessary marks on any part of this
SLM. Use a separate sheet of paper in answering the exercises and tests. And read
the instructions carefully before performing each task.
If you have any questions in using this SLM or any difficulty in answering the tasks
in this module, do not hesitate to consult your teacher or facilitator.

Thank you.

Published by the Department of Education, SDO AURORA

Schools Division Superintendent: CATALINA P. PAEZ PhD, CESO V
Assistant Schools Division Superintendent: DANILO M. JACOBA

Development Team of the Module

Writer: Jonalyn O. Calado
Editor: Ma. Roselle S. Fajanilbo
Reviewer: Cherrybel P. Gaspar
Illustrator: Wenelyn P. Bautista
Layout Artist: Jonalyn O. Calado
Management Team: Erleo T. Villaros PhD
Esmeralda S. Escobar PhD
Estrella D. Neri
Milagros F. Bautista PhD
Printed in the Philippines by Department of Education – Region III –
Schools Division of Aurora
Office Address: Sitio Hiwalayan, Brgy. Bacong, San Luis, Aurora
Telefax:
E-mail Address: aurora@deped.gov.ph
 What I Need to Know

This module was designed and written for the learners.

After going through this module, the learner is expected to:
1. identify the different kinds and uses of receptacles for caramelized petit
four;
2. identify the different ways and conditions in storing petits fours to
maintain maximum eating qualities, appearance and freshness; and
3. apply established standards and procedures in packing petits fours.
(TLE_HEBP9-12PF-IVi-16) ( TLE_HEBP9-12PF-IVi-17)

What I Know

Directions: Read and answer each item. Write PETIT if the statement is
correct and FOUR if it is otherwise. Write your answer in your activity sheet.

1. Caramelized petit fours need to be served fresh.

2. A cool dry closed environment is best for storage of all petit fours.

3. Attractively displayed petits fours are great product for catching the
customers’ attention and make product costly.

4. Caramelized petit four will have a long life span as the caramel is
hydroscopic and attracts moisture from the air.

5. To maintain freshness petit fours need to be finished immediately.

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 Lesson
Displaying and Storing
1 Caramelized Petits Fours
Displaying and storing of caramelized petit fours will determine the life
span of the product. Let us learn the different receptacles needed in storing
the product.

What’s In
Directions: Arrange the following procedures on how to coat a petit four by
writing 1 on the first step, 2 for second and they like. Write your answer in
your activity sheet.
A. Hold product above caramel and allow excess to flow back into pot. Sit
product on oiled surface to cool.
B. Dip the product into the hot caramel.

C. 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 sticking
D. Take a dipping fork into oil and then pick up the product and let it drop
into the toffee.

E. 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.
F. Allow caramel to cool before removing to paper cup for storage.

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 What’s New
Directions: Looking at the pictures below, compare them as to the presentation of
the petit fours, write your answer into 3 sentences in your activity sheet.

What Is It

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, color 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.
Things to do to elevate the display of caramelized petit four:
1. Caramelized petit four is best serve fresh.
2. For buffet style service, you can display caramelized petit four on ceramic
plates, platter glass mirror or tray.

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3. Place 3 to 4 pieces of caramelized petit four on one plate for modern coffee
service.

4. You can serve fresh caramelized petit four on paper containers for easy
grip.

Always keep the display of caramelized petit fours clean and tidy. This will
greatly affect the visual impact and appreciation of the viewer and will tempt
the costumer to indulge.

Store at Correct Temperature and Conditions

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.
Products 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.

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 Caramel sauce should be stored in a heat-resistant, airtight container
such as a jar or a glass microwave-safe bowl with a lid. This sweet sauce can
be left out at room temperature for a few days, but because of the dairy
incorporated into the sauce, it’s best kept refrigerated. Plus, popping it in the
fridge will keep your caramel sauce fresher for longer.
The caramel sauce will harden slightly because of the introduction of a
colder temperature, but storing it in a proper container in the fridge will keep
it fresh and ready to use for 2 to 3 weeks. Simply warm the caramel sauce in
the microwave to make it smooth again.
If you want to hold onto your homemade caramel sauce a bit longer, it
can be kept in the freezer for up to three months. The trick here is proper
storage. Whereas caramel sauce does well in a glass container in the fridge,
you’ll want to skip that if you’re freezing it to avoid any potential for shattered
glass. Instead, store the caramel sauce in an airtight plastic storage container
in the freezer. When you’re ready to drizzle it again, remove it from the freezer
and allow it to thaw at room temperature.
Receptacles used for displaying and storing caramelized petit four
Paper boxes Plastic container Glass container

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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 What’s More
A. Directions: Identify the following receptacles used in storing petit fours.
Write your answers on your activity sheet.

1. 2.

3.

B. Directions: Write D if the statement refers to displaying and write S for

storing. Write your answer on your activity sheet.

1. To attract the respect for this work, a neat uncluttered, clean and tidy
display is essential.

2. If you want to hold onto your homemade caramel sauce a bit longer, it
can be kept in the freezer for up to three months.

3. Place 3 to 4 pieces of caramelized petit four on one plate for modern coffee
service.

4. This sweet sauce can be left out at room temperature for a few days, but
because of the dairy incorporated into the sauce, it’s best kept refrigerated.

5. Protect finished petit four from adverse conditions to maintain structural

integrity by enclosing in food safe containers.

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C. Directions: Fill in the blanks __________ that pertains to the things to do to
elevate the display of caramelized petit fours. Write your answer on your
activity sheet.

1. Place ___________ pieces of caramelized petit four on one plate for modern
coffee service.

2. – 3. For _____________ service, you can display caramelized petit four on

_____________, platter glass mirror or tray.

4. – 5. You can serve ______caramelized petit four on _______containers for

easy grip.

6. – 7. Always keep the display of caramelized petit fours ______and _______.

8.- 9. Attractively _______petits fours are great product for catching the
customers’__________.

10. To maintain _________ petit fours need to be finished as needed.

What I Have Learned

Directions: Fill the blanks to complete the sentences that will

summarize our lesson. Write your answer in your activity sheet.

Protect finished petit four from adverse conditions to maintain

structural __1 __ by enclosing in food safe containers. Caramel sauce should
be stored in a ___2____, airtight container such as a jar or a glass microwave-
safe bowl with a lid. All varieties of petits fours are best if served ___3___.
Displaying on ___4____plates and platters, glass, mirrors, trays can look very
effective in __5__ style service.

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 What I Can Do
Directions: Given the piece of a caramelized petit four, using a piece of bond
paper draw your chosen receptacle where you can store it.
Your output will be rated using the following rubrics.

Rubrics
Dimension 15 10 5
Design is trimmed Design is Design is not
Design to an appropriate trimmed to an trimmed to an
size. Design appropriate size. appropriate size
includes an Design includes or design does
exceptional details. not include
amount of details enough details.
Attractiveness Design is attractive Design is Design requires
and show attractive and more work and
considerable show little does not look
attention. attention. attractive.

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 Assessment
Directions: Read and answer each item. Write the letter of the correct
answer on your answer sheet.

1. Why does caramelized petit four only lasts in a short span?

A. because the caramel is sweet
B. because the caramel is made of sugar
C. because the caramel they produce moisture
D. because the caramel is hydroscopic and attracts moisture from the
air

2. Why do we use paper containers in serving fresh caramelized petit four?

A. for easy grip
B. for hygienic purposes
C. to make it clean and tidy
D. for visual impact purposes

3. Which of the following is the best type of plate or platter to be used in

displaying petit four in buffet style?
A. ceramics C. silver
B. metal D. wood

4. The caramel sauce will harden slightly because of the introduction to a

colder temperature, what should be done to keep it fresh?
A. Store in proper container in the fridge.
B. Petit fours need cool dry environment for storage.
C. Simply warm the caramel sauce in the microwave to make it smooth
again.
D. Store in a heat-resistant, airtight container such as a jar or a
glass microwave-safe bowl with a lid.

5. Which of the following is not a good receptacle for caramelized petit four?
A. glass container C. plastic container
B. paper boxes D. silver platter

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What I Know What’s More
1. PETIT A.
2. PETIT
1. paper box
2. glass containers
3. FOUR 3. plastics containers
4. FOUR
B. C
5. FOUR 1. D 1. 3 to 4
WHAT’S IN
2. S 2. buffet
3. D 3. ceramic
A. 6 4. S 4. fresh
B. 1 5. S 5. Paper
C. 3 6. clean
D. 2 7. tidy
E. 5 8. displayed
F. 4 9. attention
10. freshness
What I Have Learned Assessment
1. finished 1. D
2. heat resistant 2. A
3. fresh 3. A
4. ceramics 4. D
5. buffet 5. D
Answer Key
References
K to 12 Curriculum Guide Home Economics – Bread and Pastry
Production NC II Curriculum Guide ( Grade 7 t0 12) - Philippines:
Department of Education Accessed May 15, 2020 at
http://lrmds.deped.gov.ph/

Kong, Aniceta and Domo, Anecita.2016. Technical Vocational Livelihood

Education – Bread and Pastry Production NC II Module 2,Manual.
Philippines: Department of Education Bureau of Learning Resources
(DepEd-BLR)

Kong, Aniceta and Domo,Anecita.2016. Technical Vocational Livelihood

Education- Bread and Pastry Production Module 2, Quarter 4
Teacher’s Guide, Philippines: Department of Education Bureau of
Learning Resources (DepEd-BLR)

Lacaden, Romie B, “Prepare and Display Petits Fours ”, CBLM Bread and
Pastry Production NCII, 2013, POLYTECHNIC COLLEGE OF DAVAO
DEL SUR, INC. Mc Arthur Highway, Brgy. Kiagot, Digos City

Teresita M. Jatayna K to 12 Basic Education Curriculum Technology and

Livelihood Education Learning Module 1, 2016. Philippines:
Department of Education Accessed May 15, 2020 at
http://lrmds.deped.gov.ph/

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