CBLM-Bread and Pastry - Core 4

COMPETENCY - BASED
LEARNING MATERIAL
Qualification Title
BREAD AND PASTRY PRODUCTION NCII
Unit of Competency
PREPARE AND DISPLAY PETITS FOURS
Module title
PREPARE AND DISPLAY PETITS FOURS
Competency-based Date Developed: Document No.

Learning Material for October 2022 Issued by:
(Bread and Pastry Revision No. Page 1 of 84
Production NC II)
Developed by:
Malusay, Abelle Paula V.
Module Title:
Prepare Ice Petits Four
Manzano, Janmor D.
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module, “Preparing and Display Petits Fours,” this was one of the
competencies in Bread and Pastry Production NC II Qualification. This qualification is a course
which includes knowledge, skills, and attitude required to possess by a TVET Trainer.
This unit of Competency, “Preparing and Display Petits Fours,” comprises the knowledge,
skills and attitude that Trainees must become skilled at as required in the said qualification.
To complete each of the Learning outcomes (L.O) of the module, you are required to undergo
a series of learning activities. In each learning outcome there are Information Sheets, Tasks Sheets,
Operation Sheets, and Activity Sheets. Follow these activities on your own and answer the Self-
Check at the end of each learning activity. Queries in mind must be asked to the trainer/facilitator to
clarify the information you are learning.
The goal of this course is the development of practical skills in supervising work-based
training. Tools in planning, monitoring and evaluation of work-based training shall be prepared
during the workshop to support in the implementation of the training program.
This module is prepared to help you achieve the required competency, in “BREAD AND
PASTRY PRODUCTION NC II”.
Recognition of Prior Learning (RPL)
You may already have some of the knowledge and skills covered in this module because you
have:
 been working for some time
 already have completed training in this area.
If you can demonstrate to your trainer that you are competent in a particular skill or skills,
talk to him/her about having them formally recognized so you don’t have to do the same training
again. If you have a qualification or Certificate of Competency from previous trainings show it to
your trainer. If the skills you acquired are still current and relevant to this module, they may become
part of the evidence you can present for RPL. If you are not sure about the currency of your skills,
discuss it with your trainer.


Production NC II)
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Manzano, Janmor D.
Remember to:
 S Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.
 Most probably your trainer will also be your supervisor or manager. He/she is there to
support you and show you the correct way to do things.
 You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shift. This way you will
improve both your speed and memory and also your confidence.
 Use the Self-checks, Operation Sheets or Job Sheets at the end of each section to test
your own progress. Use the Performance Criteria Check list or Procedural Checklist
located after the sheet to check your own perormance.
 When you feel confident that you had sufficient practice, ask your Trainer to evaluate
you. The results of your assessment will be recorded in your Progress Chart and
Accomplishment Chart.
 Inside this module you will find the activities for you to complete followed by
relevant information sheets for each learning outcome. Each learning outcome may
have more than one learning activity.
You need to complete this module before you can perform the next module,
“Preparing and displaying petits fours.”

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.
TABLE OF CONTENTS
TITLE PAGES
List of Competencies 6
Module Content 7
Learning Outcome #1 Prepare Iced Petits Four 8
Learning Experiences 9
Information sheet 4.1
Prepare Petits Four 10-11
Prepare and Serving other Types of Dessert 12-14
Cut and Assemble Basses for Petit Four Glace 15-16
Prepare, Display and Decorate 17-21
Self-Check 4.1 22-23
Task sheet 4.1 25
Performance Criteria 4.1 26-27
Learning Outcome #2 Prepare Fresh Petits Four 28
Prepare Fresh Petit Four 30-35
Decorate Marzipan Petit Four to Enhance Customers Eye Appeal 36-37
Self-Check 4.2 38
Task sheet 4.2 40
Performance Criteria 4.2 41
Learning Outcome #3 Prepare Marzipan Petits Four 42
Prepare Marzipan Petits Four 44-47

Production NC II)
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Making and Serving Petit Four 48-50
Self-Check 4.3 51
Task sheet 4.3 53
Learning Outcome #4 Prepare Caramelized Petits Four 55
Prepare and Display Caramelized Petit Four 57-60
Self-Check 4.4 61
Task sheet 4.4 63
Learning Outcome #5 Display Petits Four 65
Display Petit Four 67-70
Self-Check 4.5 71
Task sheet 4.5 73
Learning Outcome #6 Store Petits Four 75
Store Petit Four 77-80
Self-Check 4.6 81
Task sheet 4.6 83

Production NC II)
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Manzano, Janmor D.
SUMMARY OF COMPETENCY-BASED LEARNING MATERIAL
BREAD AND PASTRY

Qualification Title 105 hrs
PRODUCTION NC II
LIST OF CORE COMPETENCIES

No. Unit of Competency Module Title Code
1 Prepare and produce bakery Preparing and producing TRS741379

products bakery products
2 Prepare and produce pastry Preparing and producing TRS741380

products pastry products
3 Prepare and present gateaux, Preparing and presenting TRS741342

tortes and cakes gateaux, tortes and cakes
4 Prepare and display petits four Preparing and displaying TRS741344

petits fours
5 Present desserts Presenting desserts TRS741343

Production NC II)
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MODULE CONTNENT
Unit of Competency : PREPARE AND DISPLAY PETITS FOUR.
Module Title : Preparing and Serving other types of Desserts
Module Descriptor : The module covers the knowledge, skills and attitude required
to be able to prepare and display and service a wide range of
petits fours including petits four glaces, marzipan-based petits
fours and caramelized fruits and nuts served as petits fours, to a
level of high and consistent quality
Nominal Duration : 20 hours
Qualification Level : NC II
SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/students must be able to:
LO1 Prepare iced petits four

LO2 Prepare fresh petitts four
LO3 Prepare marzipan petits fours
LO4 Prepare caramelized petits four
LO5 Display petits fours
LO6 Store patits fours

Production NC II)
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Module Title:
Manzano, Janmor D.
Learning Outcome #1 Prepare Ice Petits Four
Assessment Criteria:
 Ingredients are selected, measured and weighed according recipe requirements, enterprise
practices and customer preferences.
 Required oven temperature is selected to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices.
 Dessert are prepared according to recipe specifications and desired product characteristics.
 Appropriate equipment are used according to required pastry and bakery products and
standard operating procedures
Contents:
 Varieties and characteristics of specialized cakes, both classical and contemporary and
other types of desserts
 Commodity knowledge, including quality indicators of specialized cakes and other types
of desserts
 Culinary terms related to specialized cakes and other types of desserts
 Portion control and yield
 Standard recipe specifications of specialized cakes and other types of desserts
 Standard Operating Procedures in preparing other types of desserts
Conditions:
Students/trainees must be provided with the following:
 Personal protective clothing
 Small hands tools
 Measuring equipment
 Set of knives  CD’S
 Rolling pins, VHS  Hand – outs
Methodologies:
 Lecture/Discussion
 Demonstration/Application
 Oral presentation
Assessment Methods:
 Oral- recitation
 Written examination
 Observation


Production NC II)
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Learning Experiences / Activities
Learning Outcome # 1
Prepare Ice Petits Fours
Learning Activities Special Instruction

This Learning Outcome deals with the development of
Read: The following: the Institutional Competency Evaluation Tool which
Information sheet 4.1 trainers use in evaluating their trainees after finishing a
 Prepare Ice Petits Four competency of the qualification.
 Definition of Terms
 Prepare and Serving other Go through the learning activities outlined for you on the
Types of Dessert left column to gain the necessary information or
 Cut and Assemble Bases for knowledge before doing the tasks to practice on
Petit Four Glaze performing the requirements of the evaluation tool.
 Prepare, Display and Decorate The output of this LO is a complete Institutional
Competency Evaluation Package for one Competency of
BREAD AND PASTRY PRODUCTION NCII. Your
output shall serve as one of your portfolio for your
Answer: Institutional Competency Evaluation for Prepare Ice
Self-check 4.1 Petits Four.
 Part I
Feel free to show your outputs to your trainer as you
 Part II accomplish them for guidance and evaluation.
This Learning Outcome deals with the development of

Perform: the Institutional Competency Evaluation Tool which
 Task Sheet 4.1 trainers use in evaluating their trainees after finishing a
competency of the qualification.
Go through the learning activities outlined for you on the

left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
After doing all the activities for this LO1: Prepare Ice
Petits Four; you are ready to proceed to the next LO2:
Prepare Fresh Petits Four

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.
INFORMATION SHEET 4.1
INFORMATION SHEET 4.1-1
Learning Outcome # 1 Prepare Ice Petits Four
Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Define Prepare Ice Petits four
2. To know how to cut in different shapes
3. Able to decorate, display petit four
Prepare and Display Petits Four

Definition
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 (could be in different shapes) and 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 (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.

Production NC II)
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Petit Fours are sometimes called:
 Mignardise: Small delicacies
 Friandise: Small dessert dainties
 Sweetmeats: Usually marzipan based with flavours,
nuts and dried fruits added.
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.
DEFINITION OF TERMS
 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 produc

Production NC II)
Developed by:
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Manzano, Janmor D.
Prepare And Serving Other Types Of Dessert
Prepare Petit Four Bases

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:
Short-bread Chocolate Marzipan Sponge
Cake Pastry
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.

Production NC II)
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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.
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.

Production NC II)
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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.

Production NC II)
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Cut and Assemble Bases for Petit Four Glace
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 flavor
 Binding agent, normally jam, apricot or
 Flavored butter cream.
Chocolate
 Sponges sheets, chocolate
 Raspberry jam or
 Ganache.
Classical Opera cake
Marzipan and butter enriched sponge sheets
Ganache
Coffee flavored butter cream.
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

Production NC II)
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 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. Minimizing waste will increase yield
therefore profits increase.
 Size
 Variety of shapes
 Consistency in size and shape.
The following types:
Shapes to cut
Square cut
Oval shapes
Triangle Shapes

Production NC II)
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[[[[[[
Prepare, Display and Decorate
Prepare and flavour fillings to required 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. Needs to be chilled before cutting. Will 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
Prepare petit four glace for glazing
Glazing should include:

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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.
Decorate petit four glace to enhance Customer Eye Appeal

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.

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How to make a paper piping bag
PETIT FOUR DESIGNS

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DECORATIVE DESIGNS

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Display Petit Four Glace
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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SELF-CHECK 4.1
Part I
Direction: Identify the statement below. Write your answers on the space provided..
___________ 1. 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.
___________ 2. Mixture of chocolate and cream, usually 2:1
___________ 3. Sponge baked into thin sheets.
___________ 4. A little milk and a small pinch of salt added to egg yolk.
___________ 5. See stock syrup: used to carry alcohol or strong flavours into plain sheets of sponge,
also to add moisture to old produc
___________ 6. Devices for converting a liquid (colour) into a fine spray under pressure by blowing
or depressing an air- filled rubber bulb.
___________ 7. 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).
___________ 8. A petit four base made by folding fine almonds into beaten egg whites, then adding
liquid butter
___________ 9. Referring to the finely grated oily skin of washed untreated lemons
___________ 10. Glace fruits.

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Part II
Direction: Identify the statement below. Write TRUE is the statement is correct and FALSE if not.
___________1. Sponge sheets that are approximately 10mm thick, 3 or 5, depending on thickness.
___________ 2. Remove any loose sponge crumbs.
___________ 3. Press hard into place.
___________ 4. Butter cream products need to stand in cool environment until they are firm.
___________ 5. Place a metal tray on top and allow layered sponge sheets and apricot jam to bond.
___________ 6. Any shape can be used but accuracy of cutting is essential like Size, Color and
Consistency in size shape.
___________ 7. After you can assemble your petit fours the basic principle is the same.
___________ 8. Classical Opera cakes are Marzipan and butter enriched sponge sheets, Ganache,
and Coffee flavored butter cream.
___________ 9. Lay 5 sponge sheet on a sheet of baking paper.
___________ 10. Baking paper 4 sheets.

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ANSWER KEY 4.1
Part I
1. Fondant
2. Ganache
3. Sponge sheets
4. Egg wash
5. Sugar syrup
6. Atomiser
7. Stock syrup
8. Financiers
9. Lemon zest
10. Candied fruit
Part II
1. FALSE
2. TRUE
3. FALSE
4. TRUE
5. TRUE
6. FALSE
7. FALSE
8. TRUE
9. FALSE
10. FALSE

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TASK SHEET 4.1
Tittle:
MAKE YOUR ICE PETIT FOUR

Performance Objection:
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
Supplies
Maple Caramel Ice Petit Four
1 cup maple sugar, ¼ cup water, 1 cup 35% cream, ½ cup butter softened,1 ¼ cup all-
purpose flour, 1 pinch of slat, ½ cup unsalted butter soften, ½ teaspoon vanilla extract, 1
egg, 14 oz. dark chocolate, chopped, ½ cup maple flakes.
Equipment:
Saucepan, ladle, stove, oven, mixing bowls, electric mixer, plastic wrap, refrigerator,
rolling pin, cookie cutter, dough cutter, muffin mould,, double boiler, measuring cups,
measuring spoons
Steps/Procedure:
1. Choose your type of filling, glaze and design of petit four

2. Prepare the equipment needed
3. Prepare the ingredients needed
4. Performe your procedure of making petit four
5. Decorate and enhance customer appeal
6. Display complete petit four
Assessment Method:
Use the Performance Criteria Checklist

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Performance Criteria Checklist for
Task Sheet 4.1
Criteria YES NO
1.1 Produce two 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 styles to enhance customer appeal:
 Motifs
 Glace fruits
1.5 Display complete “petit four” to be assessed
 Platters
 Plates

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Competent Not yet competent
Name of trainee:______________________________ Date:________________________________
Name of trainer:______________________________ Date:________________________________

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Learning Outcome # 2 Prepare Fresh Petits Four
ASSESSMENT CRITERIA:
1. A selection of small choux paste shapes are baked and decorated in accordance with
established standards and procedures.
2. Baked sweet paste are prepared and blended in accordance with established standards and
procedures.
3. Fillings are prepared and used to the required flavors and consistency
4. Garnishes, glazes and finished are used in accordance with the established standards and
procedures.
CONTENTS:
 Kinds of small choux paste
 Types of sweet paste and fillings
 Different garnishes, glazes and finishes
 Standards and operating procedures in preparing fresh petits fours
 OHS
CONDITIONS:
 Personal Protective equipment  Piping tube
 Small hand tools  Pastry bag
 Measuring equipment  Set of knives
 Bake wares  Decorative cutters
 Pot and pans  CD’s, VHS
 Molder (tart)  Hand-outs
 Pastry brusher
METHODOLOGIES:
 Lecture/discussion
 Demonstration/application
ASSESSMENT METHODS:
 Oral questioning
 Direct observation
 Demonstration

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Manzano, Janmor D.
Learning Experiences / Activities
Prepare Fresh Petits Four

This Learning Outcome deals with the development
Read: The following: of the Institutional Competency Evaluation Tool
Information Sheet 4.2 which trainers use in evaluating their trainees after
 Prepare Fresh Petit Four finishing a competency of the qualification.
 Prepare and Flavor Marzipan
 Decorate Marzipan Petit Four Go through the learning activities outlined for you on
the left column to gain the necessary information or
Answer: The output of this LO is a complete Institutional
 Self-check 4.2 Competency Evaluation Package for one
Competency of BREAD AND PASTRY
PRODUCTION NCII. Your output shall serve as
one of your portfolio for your Institutional
Competency Evaluation for Prepare Fresh Petits
Perform: Four.
 Task Sheet 4.2
accomplish them for guidance and evaluation.

of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on

After doing all the activities for this LO2: Prepare

Fresh Petits Four; you are ready to proceed to the
next LO3: Prepare Marzipan Petits Four

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.
Learning Outcome #2 Prepare Fresh Petit Four
Learning Objective:
1. Define Prepare Fresh Petit Four
2. Able to decorate marzipan
3. Appreciate Preparing, flavoring, shaping and glazing marzipan
Prepare and Flavour Marzipan

Marcipan is a sweetened mixture of ground almonds, liquid glucos/eggwhites, corn syrup/sugar 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
Grou Ingredients Quantity
p
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. After making,
marzipan can be prepared in several ways.

Production NC II)
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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
caramelized. 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.

Production NC II)
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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.
Shape Marzipan
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 piece
MODELDING
TOOLS
Modelling Tools: Prepare and display petit fours; ANTA 2003

Production NC II)
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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 atomizer 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.

Production NC II)
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Manzano, Janmor D.
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.
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 pipe able
 Ensure correct oven temperature when browning piped marzipan
 For display or service, they are set in little petit four paper cups.
Prepare marzipan for glazing

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 Acacia (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.

Production NC II)
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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.
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.

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.
Decorate Marzipan Petit Fours to Enhance Customers 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 bainmarie
 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.
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 sed 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.
Display Marzipan petit fours

Production NC II)
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Manzano, Janmor D.
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.

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.
SELF-CHECK 4.2
Direction: Write TRUE is the statement is correct FALSE if not.
________1. All varieties of petits fours are best if served raw.

________2. Fondant can be tempered to be very thin so minimal is used.
________3. Individual serves of 5-6 pieces per plate is for effective for modern coffee service.
________4. To attract the respect for this work, a un-neat cluttered, dirty and messy display is
essential.
________5. Chocolate can be applied directly to the finished product.

________6. Glace fruits used to be a popular way of preserving fruits.
________7. Attractively displayed petits fours are not great product for catching the customers’
attention.
________8. Small pieces of brightly coloured sugar candy that are used to decorate cakes
________9. Displaying on ceramics plates and platters, glass mirrors trays can look in buffet style
un affective service.
________10. Most marzipan petit fours would be decorated before they are glazed.
________11. When working with marzipan, hygiene and cleanliness of equipment, utensils, work
space and hands are of the utmost importance.
________12. Marzipan cooked into various fruit shapes and vegetable, then coloured and seale.
________13. Marzipan is a very versatile paste.
________14. Bake in a hot oven until its burned.
________15. Using marzipan and adding different types of flavoured paste, nuts, liqueurs or
preserved fruits.

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.
ANSWER KEY 4.2
PART II
1. FALSE
2. TRUE
3. FALSE
4. FALSE
5. TRUE
6. TRUE
7. FALSE
8. TRUE
9. FALSE
10. TRUE
11. TRUE
12. FALSE
13. TRUE
14. FALSE
15. TRUE

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.
TASK SHEET 4.2
Tittle:
PREPARE FRESH PETIT FOUR

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
Supplies
Lemon berry petit four
Sugar, lemon juice, baking powder, crumbs, lemon curd, raspberry jam, vanilla butter
cream, fresh fruity, cream, and sweetener, lemon buttercream, chocolate buttercream
Equipment:
measuring spoons
Steps/Procedure:
 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
marzipaan
Assessment Method:

Production NC II)
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Manzano, Janmor D.
Task Sheet 4.2
Criteria YES NO
1.1 Produce marzipan and develop two flavours for:
 One bakes marzipan product

 One non baked marzipan product.
1.2 Provide a sketch or design for the finished produc
1.3 Apply a glaze and decorate marzipan:
 Sugar fondant
 Ganache
 Sugar frosting
 Motifs
 Glace fruits
1.4 Display completed “petit four” to be assessed:
 Platters
 Plate
 Tile
 Height alternation
 Alternate profile

Production NC II)
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Manzano, Janmor D.
Learning Outcome # 3 Prepare Marzipan Petits Four
1. Marzipan petits fours are flavored and shaped to the required specifications and enterprise
standards
2. Coat marzipan fruits to preserve desired eating characteristics of and of required, soften
with egg whites, pipe into shapes are seal/brown with applied heat according to enterprise
practice.
CONTENTS:
 flavor and shape specifications and enterprise standards of quality marzipan
 Standards and operating procedures in coating marzipan fruits
 OHS
CONDITIONS:
 Personal Protective equipment
 Small hand tools
 Heavy duty equipments
 Pans and pots
 Piping tube
 Set of knives
 Molder
 Rolling Pin
 Decorative cutters
 CD’s, VHS
 Hand-outs
METHODOLOGIES:
ASSESSMENT METHODS:
 Observation
 Demonstration

Production NC II)
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Learning Experience / Activities
Prepare Marzipan Petits Four

Read: The following: This Learning Outcome deals with the development
Information Sheet 4.3 of the Institutional Competency Evaluation Tool
 Prepare Marzipan Petit Four finishing a competency of the qualification.
 Making and Serving Petit Four
Answer: the left column to gain the necessary information or
 Self-check 4.3 knowledge before doing the tasks to practice on
The output of this LO is a complete Institutional
Perform: Competency Evaluation Package for one
 Task Sheet 4.3 PRODUCTION NCII. Your output shall serve as
Competency Evaluation for Prepare Marzipan
Petits Fours.




Marzipan Petits Fours; you are ready to proceed to
the next LO4: Prepare Caramelized Petits Fours.

Production NC II)
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INFORMATION
INFORMATION SHEET 4.3 SHEET 4.3-1
Learning Outcome # 3 Prepare Marzipan Petits Four
Learning Objective:
1. Define Marzipan Petit Fours
2. Appreciate making dough for marzipan
3. Able to perform making and serving petit four
Prepare and base selection of petit four sec

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

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 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.
Prepare and Flavour Fillings to Required 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 utilized 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 fillings for
many pastries.

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 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.
Prepare Petit Four Sec for Glazing

Petit four sec can be served plain or galled
Glazing can take place
 Before they go into the oven or
 After they 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 caramelize 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
Decorate Petit Four Sec to enhance customer eye appeal
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.

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Decorations can be:
 Roasted nut slivers or portions
 Candied fruit portions
 Piped ganache.
 Keep them simple
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.
Display Petit Four Sec
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
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.

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.
MAKING AND SERVING PETIT FOUR
Small layer cakes, miniature tuiles, eclairs, macarons, candied fruits, chocolate covered fruits,
tartlets, madeleines, and ladyfingers, have in common? They all belong to a category of small fancy
cookies, pastries, or confections called "Petit Fours". The name 'Petit Four' (literally translated means
'small oven') seems to have originated in the 18th century when ovens were made of brick and once
the large cakes were baked, small cakes were baked in the ovens as they were cooling down
Petit fours can usually be eaten in one or two bites and are
traditionally served with afternoon tea or after a fancy meal.
These small fancy pastries are divided into two categories:
"sec" and "glacé". "Sec" meaning "dry" and "glacé" meaning
"iced or frosted". For this recipe we're making Petit
Fours Glacé as they consist of three layers of almond cake
that are filled with a layer of apricot preserves and raspberry
preserves and then covered in a white chocolate glaze. The
final touch is to decorate each cake with a drizzling of royal
icing.
Few notes on ingredients. The Almond Cake we're making contains almond paste. Almond paste is a
combination of equal parts ground blanched almonds and sugar, mixed with glucose, corn syrup or
egg whites. It has a pliable yet grainy texture with a sweet almond flavor. Normally sold in cans or
tubes, my personal preference is the canned variety as I prefer its flavor. Also, while I've filled the
cake with apricot preserves and raspberry preserves, you could use other flavors of jam or preserves.
And while I've cut the Almond Cake into circles, you could cut the cake into squares, rectangles, or
even diamond shapes which will actually give you more cakes and less waste. For the White
Chocolate Glaze, make sure to use a white chocolate that contains cocoa butter. After you pour on
the glaze, if you like you can decorate the top of each cake with drizzle of royal icing. But other
choices would be to drizzle the tops of the ake with melted dark chocolate, or you could use gum
paste or royal icing flowers or decorations, colored sprinkles, sugar pearls, pearl sugar, candied
glitter or sparkles.

Production NC II)
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Instruction and Recipe on how to make
Almond Cake: Preheat your oven to 375 degrees F (190
degrees C). Butter a 17 1/2 x 12 1/2 x 1 inch (44 x 32 x 2.5
cm) baking pan and line the bottom of the pan with
parchment paper.
Place the almond paste in your electric mixer, fitted with
the paddle attachment, (or use a hand mixer) and beat until
smooth. Add the sugar and beat until thoroughly
combined. Gradually add the butter and continue to beat
until light and fluffy (2-3 minutes). Beat in the vanilla
extract. Scrape down the sides of your bowl as needed.
Add the eggs, one at a time, beating until well combined.
Finally, beat in the flour and salt.
Evenly spread the batter into your pan and bake for about
15-18 minutes or until lightly browned, springy to the
touch, and a toothpick inserted into the center of the cake comes out clean. Remove from oven and
place on a wire rack to cool for about 5-10 minutes. Run a knife or spatula along the sides of the pan
and then gently slide the cake, along with the parchment paper, onto a wire rack to finish cooling.
Next, trim the edges of the cake with a sharp knife and divide the cake into three equal pieces. Take
one layer and flip it onto a baking sheet that has been lined with parchment or wax paper. Peel off
the parchment paper and spread the apricot preserves evenly over the top of the cake. Take a second
layer of cake and turn it upside down on top of the apricot preserves. Peel off the parchment paper
and spread the raspberry preserves evenly on the top of the cake. Then take the last layer of cake and
turn it upside down on top of the raspberry preserves. Cover the whole cake with plastic wrap and
then place a heavy plate or baking pan on top of the cake. This is done to compact the cake layers.
Place in the refrigerator to chill until firm (2-3 hours or even overnight).
Once the cake is firm, remove from refrigerator, and using a 1 1/2 inch (4 cm) round cookie cutter,
cut into shapes (you can also cut the cake into squares, rectangles, or diamonds). Place the mini
cakes on a baking sheet, cover, and place in the refrigerator while you make the White Chocolate
Glaze.
White Chocolate Glaze: Put the white chocolate, butter, and shortening in a stainless steel bowl.
Place over a saucepan of barely simmering water and heat until smooth. (Watch carefully as white
chocolate can easily over heat.) Remove from heat.
Place your small cakes on a wire rack that has been placed over a baking sheet. Using a small ladle
pour the chocolate glaze over the cakes, making sure that the glaze completely covers each cake. If
your glaze gets too thick, place it back over the heat to thin it out. Any glaze that drips onto the
baking sheet can be strained and then it may have to be reheated. Place the frosted cakes into the
refrigerator for about 15 minutes so the glaze can harden and become firm.
Royal Icing: Place the egg whites and lemon juice in a large bowl and whisk until frothy. Add the

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sifted powdered sugar and mix until smooth. If needed, add a few drops of water until you get the
correct piping consistency. At this point you can add food coloring to the royal icing. Place the royal
icing in a pastry bag fitted wth a small plain tip and decorate the tops of the cakes.
Store the Petit Fours in a covered container in the refrigerator for about 7-10 days. They can also be
frozen for about a month. (If freezing, do not decorate with the royal icing.) To defrost, place in the
refrigerator for several hours or overnight.
Makes about 24 - 1 1/2 inch (4 cm) Petit Fours.
View comments on this recipe on YouTube
Almond Cake:
2/3 pound (300 grams) almond paste
2/3 cup (135 grams) granulated white sugar
2/3 cup (150 grams) unsalted butter, at room temperature (cut into pieces)
1/2 teaspoon pure vanilla extract
3/4 cup (about 4 large eggs) (190 grams without shell), at room temperature
2/3 cup (85 grams) all purpose flour
1/4 teaspoon (1 gram) salt
Filling:
1/4 cup (60 ml) apricot preservies, heated and strained
1/4 cup (60 ml) seedless raspberry preserves, heated
White Chocolate Glaze:
8 ounces (230 grams) white chocolate, coarsely chopped
6 tablespoons (80 grams) unsalted butter, cut into small pieces
1 tablespoon (13 grams) vegetable shortening
Royal Icing: (optional)
1 large egg white (30 grams), at room temperature
1 teaspoon freshly squeezed lemon juice
1 1/2 cups (180 grams) confectioners sugar (powdered or icing sugar), sifted

Production NC II)
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SELF-CHECK 4.3
Part I - Direction: Indicate the following Prepare and base selection of petit four sec.. (5 points
each)
1. Short bread
2. Honey Doughs
Part II - Direction: Makes a summary on how to make petit four almon cake. Write your answer on
space below (10 points)

Production NC II)
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ANSWER KEY 4.3
PART I
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.
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.
PART II
Answer may vary.

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TASK SHEET 4.3
Tittle:
PREPARE MARZIPAN PETIT FOUR

It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the agreed date. The student will need to complete a plan to produce at
two different recipes of petit four sec. 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 sec
Supplies
Marzipan Pumpkin Petits Fours
Vegetable oil, cooking spray, 2 cups all-purpose flour, 1 tablespoon baking soda, 1
tablespoon baking powder, 1 ½ teaspoon coarse salt, 1teaspoon ground cinnamon, 1
teaspoon ground ginger, ¼ teaspoon freshly grated nutmeg, 1 cup granulated sugar, 4 large
eggs, 1 can(15onces) solid-pack pumpkin, 1 teaspoon pure vanilla extract, 8 ounces
unsalted butter.
Equipment:
measuring spoons
Steps/Procedure:
 Prepare one recipe for petit four
 After baking petit four sec with glazing
 Out lay need to be shwon for display
Assessment Method:

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Task Sheet 4.3
Criteria YES NO
1.1 Two different recipes and shapes of petit four sec:
 One is to be sandwiched so filling will have to be nominated

and prepared
1.2 After baking petit four sec is to be glazed
 Dipped in chocolate
 Dusted with icing sugar
 Keep it simple
1.3 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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Learning Outcome # 4 Prepare Caramelized Petits Four
1. Fresh fruits/fruit segments are selected to caramelized petits fours in accordance with
required specifications and enterprise standards
2. Petits fours are sandwiched with dried fruits or nuts or filled with flavored marzipan and
coated with pale-amber colored caramel according to specifications and enterprise
standards.
CONTENTS:
 Specifications of fresh fruits needed to caramelized
 Specifications of dried fruits needed.
 Kinds of sugar to caramelized
CONDITIONS:
 Heavy duty equipments
 Pans and pots
 Set of knives
 CD’s, VHS
 Hand-outs
METHODOLOGIES:
ASSESSMENT METHODS:
 Observation
 Demonstration

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Prepare Caramelized Petits Four

 Prepare and Display Caramelized which trainers use in evaluating their trainees after
petit four finishing a competency of the qualification.

Answer: the left column to gain the necessary information or
Perform: Competency Evaluation Package for one
 Task Sheet 4.4 PRODUCTION NCII. Your output shall serve as
Competency Evaluation for Preparing Caramelized
Petits Four




Caramelized Petits Fours; you are ready to proceed
to the next LO5: Display Petits Four

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INFORMATION
PREPARE AND DISPLAY CARAMELIZED PETIT FOUR

Learning Objective:
1. Define prepare and display caramelized petit four
2. Able to caramelized petit four
3. Appreciate making caramelized petit four
Select Fruits/Nuts
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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Prepare Products
 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.
Prepare Coating for Fruits

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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Coat camaelized petit fours
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
Display Caramelized Petit Four

 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
 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.

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 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.

Production NC II)
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SELF-CHECK 4.4
Direction: Explain and Indicate the following. (2 points each)
1. Select Fruits/Nuts
2. Prepare Products
3. Prepare Coating for Fruits
4. To make the caramel
5. Coat camaelized petit fours

Production NC II)
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ANSWER KEY 4.4
Answer may vary.

Production NC II)
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TASK SHEET 4.4
Tittle:
CARAMELIZING PETIT FOUR

of the project by the agreed date.
Supplies
Chocolate salted Caramel Petit Four
200g dark chocolate, 40g unsalted butter, 40g light brown sugar, 2tsp golden syrup, 20g
cocoa powder, 80g slated butter, 60g pouring cream, 0.5 tsp gelatin powder, 1.5 tsp golden
syrup, 0.5 tsp vanilla Bean Paste, 0.25 tsp salt, 1tsp gelatin powder, 2 tbsp Milk, sea salt
flakes
Equipment:
measuring spoons
Steps/Procedure:
1. Choose your type of filling, glaze and design of petit four

2. Prepare the equipment needed
3. Prepare the ingredients needed
4. Performe your procedure of making petit four
5. Decorate and enhance customer appeal
6. Display complete petit four
Assessment Method:

Production NC II)
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Task Sheet 4.4
Criteria YES NO
1.1 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
 Prepare all equipment that will be needed to produce
the caramelised petit fours.
1.2 One fruit and one nut product:
 Nut product should include flavoured marzipan
1.3 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.
1.4 Present and perform how the caramelised petit four will
be displayed.

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Learning Outcome # 5 Display Petits Four
1. Appropriate receptacles are selected and prepared for display of petits fours
2. Petits fours are displayed creatively to enhance customer appeal.
CONTENTS:
 Kinds and uses of receptacles for petits fours
 Tips on how to display petit fours
 Standards and procedures in displaying petits fours
 OHS
CONDITIONS:

 Display stands / flat forms
 Set of knives
 Decorative cutters
 CD’s, VHS
 Hand-outs
METHODOLOGIES:
ASSESSMENT METHODS:
 Observation
 Demonstration

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Display Petits Four

 Display Caramelized petit four which trainers use in evaluating their trainees after
Answer: Go through the learning activities outlined for you on

Perform:
Competency Evaluation Package for one
 Task Sheet 4.5 Competency of BREAD AND PASTRY
Competency Evaluation for Display Petits Four



After doing all the activities for this LO5: Display

Petits Four; you are ready to proceed to the next
LO6: Store Petit Four

Production NC II)
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INFORMATION SHEET 4.5-1
Learning Outcome # 5 Display Petit Four
Learning Objective:
1. Define Display Caramelized Petit Four
2. Able to display petit four
3. Appreciate display petit four
Display caramelized petit fours

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
How to Display Your Baked Goods to Drive Up Sales.
When it comes to driving up sales, keep in mind two important things. First, you should have a great
product. If you are a bakery with a range of exciting recipes, chances are your products are fantastic.
But there’s more to sales than just a great product—the presentation is key. When creating your
bakery’s display case and arranging your products on their plastic trays, make sure you’re doing so
strategically.

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Be Dynamic
If your display case looks the same throughout, it will not draw much attention. Add some variation
to your displayed products. Try innovative packages or wrappers, such as decorated boxes or
colourful plates.
Stay On-Brand
Don’t get too carried away with an extravagant, colourful display. Make sure your products still
reflect your brand’s aesthetic. If your café is known to be eco-friendly, adding wood textures and
green colours is a great idea. Stick to the colours and styles that your consumers love.
Appeal To The Senses

Keep your display shelves are smudge-free and sparkling clean. Add more lighting to showcase your
displayed items. And of course, let the oven work its magic and fill the air that delicious bakery
smell. Consider labeling your plastic trays with fun labels, such as “fresh out of the oven!”
Display On-The-Go Items

In our fast-paced world, many customers have busy days. Offer a great selection of on-the-go foods
that take into account peoples’ lifestyles. In the morning, for instance, you can display a combo
breakfast meal that includes a pastry and a cup of coffee.
Avoid Empty Space

Don’t leave the hot spot empty! Create a full product display to draw in customers and increase
sales. Keep the products attractive and organized from the opening until your closing time,
switching them out as needed. Using a durable plastic tray to arrange items make it easy to switch
out one product for another.
We hope this list of tips helps you create a stunning display case for your bakery. With a beautiful
display, you will see your sales grow in no time.
How do we display our decorated baked goods
 You can use fresh flavored frosting for your cupcakes. There
is a slew of artificial and natural flavors that can blend well
with the taste of moist cupcakes.
 Bakers can also choose to top their cupcakes with colorful
sprinkles to add a dash of fun! These days you can also find a
variety of toppings for your baked goods.
 If you want to keep things simple, the best thing is to opt for
chocolate chips. Chocolate chips are an excellent pick for
vanilla or chocolate cupcakes.
 Many people also consider decorating cupcakes with fondant.
One of the best things about fondant is that it lets you get immensely creative. You can make
numerous designs and make your cupcakes look unique.

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 If you want to combine taste with aesthetics for your cupcake, you can also go with chocolate or
colored ganache.
Decorating cakes is true art! Mastering cake designing and decorating can be tricky. Thankfully,
most of these tips to top and decorate a cake also work like magic for cake decoration. However, you
have more space and possibilities to get creative with cakes!
How to display baked goods to boost sales
When it comes to creating a perfect display for a bakery store, we all can use some inputs and
suggestions! For a bakery to run well, you need a great-tasting product and something that appeals to
the eye.
With that idea in mind, we have a few tricks up our sleeves that will lead you straight to dreamy
bakery product presentations! So, here are some ways to present and display bakery products.
Make Use of Accessories
Don’t limit yourselves to just display boxes and baked goods when presenting your delicious artistry!
Apart from those tempting-looking baked stuff, you can also increase the appeal with decorative
accessories.
Instead of going with simple display boxes, you can opt for something fancy. Similarly, you can use
quirky and printed placemats to liven up the space. If you are looking for ideas for a bake sale table,
you can use buntings and similar funky items to enhance the visual appeal.
Avoid Empty Spaces
One of the key points to remember while presenting your bakery products is to avoid empty spaces.
Don’t leave any hot spot empty! You can create a comprehensive display to attract more customers
and boost the sales figures. Keep the area organized from the opening until the closing hour.
You can also switch products as the products sell out. Also, keep your baked products in a tray or
basket to make them easy to change positions.
Don’t Forget Name Cards and Toppers.
One of the essential things for bakery product display is name cards. If you have foreign visitors on
your doorstep who are not aware of traditional baked goods, the name cards are an excellent way to
help them out. What’s more, it also makes your job easier and avoids confusion.

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You can opt for beautiful printed name cards for all the baked stuff. Also, you can use cake or
cupcake toppers to cheer up the presentation.
Color Coding Works Too!
Color coding works best for all products, whether food or funky stationeries. Depending on the vibes
and store decor, you can present your baked products in a color-coded fashion. For instance, if your
store logo has hints of green, you can pick green cupcake liners.
Similarly, you can customize the packaging boxes to match the color combination of the rest of the
products. You can keep the chocolate stuff in one spot and the colorful baked goods in a separate
area while displaying. The key to a perfect bakery product display is trying out several ideas and
seeing what works the best!
Keep Sweets and Savories Separate
Don’t let your customers get confused about the baked products. Besides, sorting the sweet and the
savory into different spots is a good idea to show the diversity of products available. You can keep
the sweet baked goods such as cupcakes, cakes, cake pops, muffins, tarts, and others in plastic trays.
Also, you can store cookies in giant-sized jars to shuffle things up.
For savory items like loaves of bread, you can present wrap them in liners that match the colors of
your bakery shop logo. For other things like quiches, puffs, pies, and more, you can choose to
display them on trays lined with doily sheets.

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SELF-CHECK 4.5
Direction: Answer the following. (5 points each)
1. Explain on how important presenting display petit four.

2. Explain the purpose of right display of baked goods.
3. Give at least 3 ways of displaying a baked goods.

Production NC II)
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ANSWER KEY 4.5
Answer may vary.

Production NC II)
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TASK SHEET 4.5
Tittle:
DISPLAY PETITS FOUR

Supplies
Your chosen petit four
Equipment:
Serving platters, Sauce jugs, Cutlery, Lifters, Dessert plate, dessert spoon, dessert fork,
dessert knife, long table (for your preparing station) with a presentation of proper cloth,
napkin or tissue. Needed a Refrigerator cooling and Hot Display brain-marie.
You may include beverages relate to your present dessert.
Steps/Procedure:
1. Recipe for each dessert

2. Yield expected from each recipe
3. Portion size
4. Cost of portion size
Include garnish cost for each dessert
Assessment Method:

Production NC II)
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Task Sheet 4.5
Criteria YES NO
1.1 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 customers appeal
Report should cover all type of petit four, petit four sec. glace,
marzipan, or caramelised.
1.2 Students must demonstrate on how to caramelize

petit four while reporting.
1.3 How do they need to be stored to maintain intergrity

to maintain eating quality and freashness?

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Learning Outcome # 6 Store Petits Four
ASSESSMENT CRITERION:
1. Petits fours are stored in required temperatures and conditions to maintain maximum
eating qualities, appearance and freshness.
2. Petits fours are packaged in accordance with established standards and procedures
CONTENTS:
 Tips on storing petits fours
 Temperature requirements in storing petits fours
 Standards and procedures in storing and packaging petits fours
 OHS
CONDITIONS:

 Display cabinets or temperature controlled cabinets
 Refrigerator
 Packaging materials
 CD’s, VHS
 Hand-outs
METHODOLOGIES:
ASSESSMENT METHODS:
 Observation
 Demonstration

Production NC II)
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Manzano, Janmor D.
Store Petits Four

Information 6.1 of the Institutional Competency Evaluation Tool
 Store Petit Four which trainers use in evaluating their trainees after
Answer: Go through the learning activities outlined for you on
 Self-check 4.6 the left column to gain the necessary information or
Perform: The output of this LO is a complete Institutional
Competency Evaluation Package for one
 Task Sheet 4.6 Competency of BREAD AND PASTRY
Competency Evaluation for Store Petits Four



After doing all the activities for this LO6: Store

Petits Four; you are ready to Prepare and Display
Petits Fours

Production NC II)
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Manzano, Janmor D.
INFORMATION
Learning Outcome # 6 Store Petit Four
Learning Objective:
1. Define Store Petits Four
2. Able to store petit four to have proper preservation
3. Appreciate storing petit four
Storing Bread and Baked Products

Bread and baked products such as muffins, bagels, quick breads,
waffles, pastries, cakes and cookies are safely stored on the
counter or in the pantry. Storing in the refrigerator can increase
shelf-life by 2-3 weeks by reducing spoilage issues such as mold
growth. All of these baked goods can be safely frozen
indefinitely, but will start to suffer quality issues such as changes
to flavor and texture if held frozen for longer than 2-3 months
(cookies 6-12 months).
Packaging for Better Storage

 Excluding oxygen will help prevent bread and baked products from becoming stale
 The original wrapping may not be adequate for longer storage
 Store bread and baked products in air-tight containers; you can also wrap tightly with
aluminum foil or place in food storage bags squeezing out as much oxygen as possible
 It is a good idea to add a label with the date
Home Made
 Homemade breads and baked goods may be more prone to spoilage because they lack the
preservatives often found in commercially made baked products
 If not being completely consumed within 1 - 2 days wrap homemade baked products tightly
and store in the refrigerator or freeze

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Cream-Filled Pastries/Custard Pies
 The low moisture and high sugar content of most baked goods
make them safe for counter or pantry storage
 Baked products such as cream-filled pastries and some custard pies
with a higher moisture content need to be stored in the refrigerator
for safety
 These products can be safely frozen but may suffer quality issues
such as sogginess or separation
Unbaked Bread and Rolls

 Unbaked bread and rolls can be stored in the refrigerator for 3 - 4 days or in the freezer for 1
month
 Longer storage inactivates yeast and weakens the gluten, bread may
not rise properly
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.
 Caramelized 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.
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

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.
The Counter
Most baked goods keep well at room temperature. That goes for
cookies and brownies (which can be stored in an airtight
containers for up to five days) as well as muffins, breads, and
pastries (which will start to stale in two to three days but will
keep better here than anywhere else). Pro tip: Tuck a piece of
bread inside the storage container to help regulate moisture and
keep your goodies fresher for longer. Baked goods supporting
baked goods: Now that's what we call teamwork.
Even cakes and pies, which might throw up your flares to refrigerate, will stay fresher on the counter.
Place cakes on a covered stand or keeper, and wrap pies tightly in plastic wrap. You'll want to
consume them within two to three days. If you know you won't finish them that quickly, you're better
off sending them straight to the freezer. More on that later.
The Fridge
In case you need a briefing on refrigeration technology, cold

temperatures slow the growth of bacteria without changing the
physical state of the object (i.e. liquid to solid, or vice versa). The
refrigerator is great for keeping things like produce, dairy, meat,
and prepared foods fresh in the short-term-including the milk
and eggs you'll likely use to make your treats.
When it comes to taste and texture of baked goods, though, the

fridge will not serve you well. Cold air is extremely drying (just think of your skin in winter!), so
most baked goods will be better off on the counter for a few days, or straight to the freezer for

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.
longer. Reserve the refrigerator option for desserts that are made with raw dairy and eggs-like
a pumpkin, custard, or cream pie-or leftover buttercream frosting.
The Freezer
If you're playing a long game in which you aim to always have treats at the ready, the freezer is your
friend. Cookies, brownies, muffins, and most breads will all
do well here if placed in an airtight freezer bag with the extra
air pressed out of it. (We also recommend stashing pre-rolled
balls of unbaked cookie dough the same way). For a grab-
and-go option, wrap treats individually in plastic wrap, then
aluminum foil. When you're ready to eat, thaw on the
counter and enjoy.

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.
SELF-CHECK 4.6
Direction: Write TRUE if the statement id correct and FALSE if not.
________1. Then bake as needed. But this does take space and time in freezer.
________2. Part processing can be achieved like making shortbread and boiling.
________3. Product like fruit, grapes and strawberries will ooze moisture from their internal
structure causing the caramel to dislodge from the inside of the fruit.
________4. All prepared petit fours will suffer from too much moisture in the environment.
________5. Cellular structure of the fruit and the moisture held inside seeps through the damaged
skin.
________6. 50% of petit fours need cool dry environment for storage.
________7. This is caused by the fact that the moisture just under the surface of the skin boils,
breaking.
________8. Protect finished petit four from adverse conditions to maintain structural integrity by
enclosing in food safe containers.
________9. A cool wet closed environment is best for storage of all petit fours except those that
contain perishable ingredients like fresh cream.
________10. Caramelized petit four will have a short life span as the caramel is hydroscopic and
attracts moisture from the air.
________11. All prepared petit fours will suffer from too much moisture in the environment
________12. To maintain raw petit fours need to be finished as needed
________13. Will not suffer from too much moisture in the environment.
________14. This moisture causes the sugar to soften and dissolve.
________15. External structure causing the caramel to dislodge from the surface of the fruit.

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.
ANSWER KEY 4.6
1. TRUE
2. FALSE
3. FALSE
4. TRUE
5. TRUE
6. FALSE
7. TRUE
8. TRUE
9. FALSE
10. TRUE
11. TRUE
12. FALSE
13. FALSE
14. TRUE
15. FALSE

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.
TASK SHEET 4.6
Tittle:
STORE DISPLAY
Supplies
Your chosen petit four
Equipment:
Freezer, food warmer
Steps/Procedure:
Prepare and present ways of storing petit four
Assessment Method:

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.
Task Sheet 4.6
Criteria YES NO
1.4 The student will need to complete a report on how

they plan to Display the petit four produced:
 To protect from adverse conditions

 To maintain integrity
 To maintain freshness and customers appeal
Report should cover all type of petit four, petit four sec. glace,
marzipan, or caramelised.
1.5 What are the environmental conditions that they need

to be stored in to maintain integrity?
1.6 How do they need to be stored to maintain integrity

to maintain eating quality and freshness?

Production NC II)
Developed by:
Module Title:
Manzano, Janmor D.

CBLM-Bread and Pastry - Core 4

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COMPETENCY - BASED

Competency-based Date Developed: Document No.

Recognition of Prior Learning (RPL)

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

BREAD AND PASTRY

LIST OF CORE COMPETENCIES

1 Prepare and produce bakery Preparing and producing TRS741379

2 Prepare and produce pastry Preparing and producing TRS741380

3 Prepare and present gateaux, Preparing and presenting TRS741342

4 Prepare and display petits four Preparing and displaying TRS741344

5 Present desserts Presenting desserts TRS741343

Competency-based Date Developed: Document No.

Unit of Competency : PREPARE AND DISPLAY PETITS FOUR.

Module Title : Preparing and Serving other types of Desserts

Nominal Duration : 20 hours

SUMMARY OF LEARNING OUTCOMES:

LO1 Prepare iced petits four

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

Prepare Ice Petits Fours

Learning Activities Special Instruction

This Learning Outcome deals with the development of

Go through the learning activities outlined for you on the

Competency-based Date Developed: Document No.

Prepare and Display Petits Four

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

Prepare Petit Four Bases

Short-bread Chocolate Marzipan Sponge

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

The following types:

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

Decorate petit four glace to enhance Customer Eye Appeal

Competency-based Date Developed: Document No.

PETIT FOUR DESIGNS

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

MAKE YOUR ICE PETIT FOUR

1. Choose your type of filling, glaze and design of petit four

Use the Performance Criteria Checklist

Competency-based Date Developed: Document No.

1.1 Produce two of bases for petit four glace

1.2 Produce two different types of filling:

1.3 Define two different styles of glaze:

1.4 Decorate the styles to enhance customer appeal:

1.5 Display complete “petit four” to be assessed

Competency-based Date Developed: Document No.

Name of trainee:______________________________ Date:________________________________

Name of trainer:______________________________ Date:________________________________

Competency-based Date Developed: Document No.

Competency-based Date Developed: Document No.

Name of trainee: Date:__

Name of trainer: Date:__

Name of trainee: Date:__

Name of trainer: Date:__

Name of trainee: Date:__

Name of trainer: Date:__