TLE – BPP 10

10
Quarter 4
Module 5
Decorating and Designs for Petit Fours

Writer: Katherine G. Guevarra

Validator: Ma. Gina C. Bunda
 EXPECTATIONS
At the end of this lesson, students should be able to:
A. identify the Procedures in Preparing Petit Fours; and
B. decorate a petit fours using paper cone & pastry bag

PRETEST

Directions. Write TRUE if the statement is correct and FALSE if it is not. Write
your answer on the blank.
___________1. Decorating and designing petit fours make them more attractive and
appetizing.
______________2. Petit four bases must made from any moist pastry cake or sponge.
______________3. Prepare glaze ahead of time so it may still shine, gloss, heat.
______________4. Plan the decoration and avoid very big decorations.
______________5. In displaying petit fours use consistent shape and configuration.

RECAP

Directions. Read and understand each statement carefully. Choose the correct
answer inside the box.

Whipped cream Glazes & syrups True

Jelly, jam, or preserved Frostings False
Custard Fruits

1. It is a cooked filling containing cornstarch, flour, and egg yolks.

2. Do not consider the flavor of the cake and be sure will not complement the
cake's flavor. The statement is ________.
3. Can be used to add an easy fruit flavored filling to a cake.
4. This filling is a great way to add flavor and moistness to the cake.
5. When using this filling, a piping of frosting is applied on top of the layer around
the outer edge of the cake to act as a dam to hold the filling in between the layers.
 LESSON

Designing petit four

The importance of designing, decorating, and displaying petit fours are as follows:
• Make them more attractive and appetizing
• Enhance presentation
• Visual and textural diversity

Sample petit four design (DepEd-BLR. Bread and Pastry Production Manua, 2016)

PROCEDURES IN PREPARING PETIT FOURS (DepEd-BLR. Bread and Pastry Production

Manua, 2016)

A. Prepare bases
• Production of the bases is the easy part.
• Sheet bases need to be thin and even across all the area.
• Avoid lumps and bumps.
• Bases made from any dry pastry cake or sponge.

B. Cut to shape
• Any shape can be used but wastage needs to be added to the cost of
production.
• It is best to use 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.
• Plenty of workspace is required.

C. Decorate to enhance appeal

• Plan the decoration.
• Avoid very big decorations.
• Complement the petit fours.

D. Display
• Use consistent shape.
• Use consistent configuration.
• Alternating height and profiles.

DECORATING PETITE FOUR (Gisslen, W. 2017. Professional Baking. 7th Edition)

DECORATING USING PAPER BAG:

The paper cone is widely used in decorative work. It is inexpensive, easy to make,
and can simply be discarded after use. It is especially valuable if you are working
with different colors; simply make a separate cone for each color icing. Although it is
possible to fit metal decorating tubes inside paper cones, the cones are usually used
without metal tubes for writing inscriptions and for making line drawings and
patterns. In other words, they are used the same way you would use a pastry bag
fitted with a small plain tube. Because paper cones can be made rather small and
are easy to control, pastry chefs generally prefer them to pastry bags when they are
doing delicate work. For the most delicate work, a special type of plastic or cellophane
is available that makes finer lines than paper because a smaller, cleaner opening can
be cut on the tip.

Two factors are important to be successful using both the paper cone and the pastry
bag:
1. Consistency of the icing. Icing must be neither too thick nor too thin. With the
paper cone or the writing tube, the icing must be thin enough to flow freely
from the opening, but not too thin to form a solid thread. Stiff icing is difficult
to force through the opening and tends to break off. For flowers and large
decorations, however, the icing must be stiffer so the items hold their shapes.
2. Pressure on the cone or bag. Pressure control is necessary to make neat,
precise decorations. As described below, sometimes you must keep the
pressure steady and even. For other types of decorations, such as shell
borders, you must vary the pressure from heavy to light, and then stop the
pressure at the right moment. Learning to control the pressure w
(Gisslen, W. 2017. Professional Baking. 7th Edition)

DECORATING USING PASTRY BAG: (Gisslen, W. 2017. Professional Baking. 7th Edition)
Using the Pastry Bag is an advantage of the pastry bag is that it makes
it easy to use many different metal tips to create a wide variety of designs. Also, a
pastry bag holds more icing than a paper cone. This is important when you are
decorating with whipped cream or meringue. Buttercream flowers, shell borders, and
many other decorations are made with the pastry bag.
(Gisslen, W. 2017. Professional Baking. 7th Edition)
Activity 1: Buy a small plain cake like cupcake and a chocolate in a small pouch
like “choki choki” with white and brown color. Make sure that the chocolate is melted
by continuously pressing it in its plastic pouch. Apply and decorate your cupcake
using the white & brown color chocolate (choki-choki) as your icing. Use a clean
bondpaper, follow the procedure of decorating using a paper cone.
Attached inside the box the picture collage of activity output with
description.

WRAP-UP

Directions: Answer the following questions:

1. Identify the Procedures in Preparing Petit Fours and briefly discuss each
procedure
2. What was the technique that you applied in performing the activity above?
 VALUING
What values have you learned on this module? Write your answers on the space
provided.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

POSTTEST

Directions. Identify what procedure in preparing petit fours is being described.

Choose your answer inside the box below.
Prepare base Cut to shape Display
Decorate to enhance appeal Importance of decorating petit fours

1. It is best to use straight lines and cut small.

2. Sheet bases need to be thin and even across all the area.
3. Plan the decoration and avoid very big decorations. It should complement the
petit fours.
4. In displaying petit fours use consistent shape and configuration.
5. Decorating and designing petit fours make them more attractive and
appetizing.

KEY TO CORRECTION

5. Fruits
True 5. description.
4. Frostings
True 4. outputs with
preserved
False 3. 3. Jelly, jam, or product of activity
False 2. 2. False procedure & final
True 1. 1. Custard Picture collage on
PRETEST RECAP ACTIVITY
 Importance of decorating petit fours 5.
Display 4.
Decorate to enhance appeal 3.
Prepare base 2.
Cut to shape 1.
POSTTEST

References
Basbas, Leonora D. Bread and Pastry Production Volume I First Edition, REX Book
Store, Inc. (RBSI), 2016. Sampaloc, Manila

Cadiente, M., 2017. Bread and Pastry Production. Published by VIBAL Group, Inc.,
Quezon City, Philippines

Department of Education- Bureau of Learning Resources. Bread and Pastry

Production Manual - Technical-Vocational-Livelihood Track. 1st Ed 2016. DepEd-
BLR Ground floor Bonifacio Bldg., DepEd Complex, Meralco Avenue, Pasig City,
Philippines

Gisslen, W. 2017. Professional Baking. 7th Edition. published by John Wiley & Sons,
Inc. Hoboken, New Jersey

Technical Education and Skills Development Authority (TESDA)online program.

Bread and Pastry Production NC II: Preparing Cakes. TESDA East Service Road,
South Superhighway, Taguig City, Philippines. retrieved from https://www.e-
tesda.gov.ph/course/