Week 15

Display and Store

Petit Fours

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AT THE END OF THIS UNIT, YOU ARE EXPECTED
TO:

1. Select and prepare appropriate receptacles for petits fours;

2. Display petits fours creatively to enhance customer appeal.

3. Store petits fours in proper temperatures and conditions to maintain

maximum eating qualities, appearance and freshness;

4. Package petits fours in accordance with established standards and procedures.

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 Attractively displayed petits fours are great
product for catching the customers’
attention. They look most attractive when
arranged neatly and with thought given to
the repetition or alternation of shapes, color
and decorations.

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A neat, uncluttered, clean and
tidy display is essential to
attract respect for this work.
This greatly affects the visual
impact and appreciation of the
viewer and will tempt the
customer to indulge.

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 Things to do to elevate the
display of caramelized petit four:

1. Caramelized petit
four is best serve
fresh.
display caramelized petit four on
ceramic plates, platter glass mirror
or tray.
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3. Place 3 to 4 pieces of caramelized petit four on one plate for
modern coffee service.

4. You can serve fresh caramelized petit four on

paper containers for easy grip.

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

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 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.
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 Caramelized petit four will have a
short life span as the caramel is
hygroscopic and attracts moisture from the
air. This moisture causes the sugar to soften
and dissolve.

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 Products like fruit, grapes and strawberries will ooze
moisture from their internal structure causing the
caramel to dislodge from the surface of the fruit.
This is caused by the fact that the moisture just under
the skin’s surface boils, breaking the cellular structure
of the fruit and the moisture held inside seeps
through the damaged skin. 90% of petit fours need
cool dry environment for storage.

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The caramel sauce will harden slightly because of
a colder temperature, but storing it in a proper
container in the fridge will keep it fresh and ready
to use for 2 to 3 weeks. Simply warm the caramel
sauce in the microwave to make it smooth again.

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 If you want to hold onto your homemade caramel sauce a bit longer, it can be
kept in the freezer for up to three months. The trick here is proper storage.
Whereas caramel sauce does well in a glass container in the fridge, you’ll want to
skip that if you’re freezing it to avoid any potential for shattered glass. Instead,
store the caramel sauce in an airtight plastic storage container in the freezer.
When you’re ready to drizzle it again, remove it from the freezer and allow it
to thaw at room temperature.

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Receptacles used for displaying and storing
caramelized petit four

Paper boxes Plastic container Glass container

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 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.

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Protect finished petit four from adverse
conditions to maintain structural
integrity by enclosing in food safe
containers.

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Sources/ References:

A. Books/eBooks:

1.Yagoda, M. (2021, March 30). 12 recipes every beginner Baker should know. Food &
Wine.
2. McHenry, J. (2022, August 28). Baking tips for beginning bakers.
3. Baking for beginners: Clabber girl baking tips and tricks. Clabber Girl. (2023, April 20)
4. TLE-HE-COOKERY Quarter 4 Module Displaying and Storing Caramelized Petits Fours
https://docplayer.net/210787109-Tle-he-cookery-quarter-4-module-4-displaying-and-
storing-caramelized-petits-fours.html

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Video Presentation retrieved from:

1. Tips on how to display petit fours

https://www.youtube.com/watch?v=xbkk1kRqXDg
https://www.youtube.com/watch?v=r8sodSgppI4

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QUIZ FOR WEEK 15

REFER TO SCHOOLOGY/ TEACHER’S INSTRUCTIONS

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 Assignment for Week 16

Research about:

Present and Serve Plated Desserts

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REFLECTIVE JOURNAL

Could you answer the following questions based on your understanding of the recent
discussion?
Explain your answers in detail.
1. What were the two or three main ideas/concepts I found useful in today’s session,
and why?
2.What beliefs about teaching and learning have changed due to this session?
3.One thing I learned in this session that I may be able to use in the future is…
4. Issues that interested me a lot, and that I would like to study in more detail
5. I am still unsure about
6. What did we not cover that I expected we should?
7.What strategies have I used in the past were reinforced by this session; Have I
been discouraged from any others?
8. Miscellaneous interesting facts I learned in this session…
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 PRESENTED BY:

MS. DIONNA MARY M. DELOS SANTOS

MS. CHERRYL T. CLAUSEN
FACULTY IN CHARGE

NOTED BY:
MS. MARY ROSE ANSON P. IGNACIO
PROGRAM HEAD

APPROVED BY:
DR. VICTORIANA A. PILIIN
DEAN
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