COMPETENCY-BASED LEARNING MATERIAL

SECTOR
TOURISM
(Hotel and Restaurants)

QUALIFICATION

BREAD AND PASTRY PRODUCTION NC II

UNIT OF COMPETENCY
PREPARE AND DISPLAY PETITS FOURS
MODULE TITLE

PREPARING AND DISPLAY PETITS FOURS

LYCEUM OF THE PHILIPINES UNIVERSITY

HOW TO USE THIS LEARNERs GUIDE

Welcome to the module: PREPAING AND DISPLAY PETITS FOURS . This module contains
training materials and activities for you to complete.
The unit of competency PREPARE AND DISPLAY PETITS FOURS contains the knowledge, skills
and attitudes required for a Household Worker Services. It is one of the CORE Modules at
National Certificate Level (NCII).

You are required to go through a series of learning activities in order to complete each learning
outcomes of the module. In each learning outcome there are Information
Sheets,ResourceSheetsandReference Materials for further reading to help you better
understand the required activities. Follow these activities on your own and answer self-check at
the end of each learning outcome. Get the answer key from your instructor and check your
work honestly. If you have questions please dont hesitate to ask your facilitator for assistance.

Recognition for Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this
learners guide because you have:

Been working for some time.

Already completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular knowledge or skills,
talk to him/her about having them formally recognize so you wont have to do the same training
again. If you have qualification or Certificate of Competency from previous training, show them
to your trainer. If the skills you acquired are still relevant to the module, they may become the
part of the evidence you can present for RPL.

At the end of this learning material is a learners Diary. Use this diary to record important dates,
jobs undertaken and to other workplace events that will assist you in further details to your
trainer or assessors. A Record of Achievement is also provided for your trainer to complete
once you complete this module.

This learning material was prepared to help you achieve the required competency, in Providing
Food and Beverage Service.This will be the source of information for you to acquire
knowledge and skills in this particular trade, with minimum supervision or help from your
instructor.
In doing the activities to complete the requirements of this module, please be guided by the
following:

1. Talk to you trainer and agree on how you will both organize the training of this unit.
Read through the learning guide carefully. It is divided into sections which cover all the
skill and knowledge you need to successfully complete in this module.

2. 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.

3. 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. Ask for help.
4. Your trainer will tell you about the important things you need to consider when you are
completing activities and it is important that you listen and take notes.

5. 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 shifts. This way you will improve
both your speed and memory and also your confidence. Talk to more experience
workmates and ask for their guidance.

6. Use the self-check questions at the end of each section to test your own progress.

7. When you are ready, ask your trainer to watch you perform the activities outline in this
module.

8. As you work through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/pre-assessment reports for this reason. When you have this
learning material and feel confident that you have sufficient knowledge and skills your
trainer will arrange and appointment with a registered assessor to assess you. The
results of the assessment will be recorded in you competency Achievement Record.
 MODULES OF INSTRUCTION

QUALIFICATION BREAD AND PASTRY PRODUCTION NC II

UNIT OF COMPETENCY
PREPARE AND DISPLAY PETITS FOURS
MODULE TITLE
PREPARING AND DISPLAY PETITS FOURS

This Module Includes Skills And Attitude In Prepare Iced

MODULE DESCRIPTOR Petits Fours, Prepare Fresh Petits Fours, Prepare
Marzipan Petits Fours, Prepare Caramelized Petits
Fours, Display Petits Fours, Store Petits Fours
NOMINAL DURATION 80 HOURS
LEARNING OUTCOMES

1. Prepare iced petits fours

2. Prepare fresh petits fours
3. Prepare marzipan petits fours
4. Prepare caramelized petits fours
5. Display petits fours
6. Store petits fours
 LEARNING OUTCOME SUMMARY

LEARNING OUTCOME PREPARE AND DISPLAY PETITS FOURS

CONTENTS:

1. Prepare iced petits fours

2. Prepare fresh petits fours
3. Prepare marzipan petits fours
4. Prepare caramelized petits fours
5. Display petits fours
6. Store petits fours

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 establishment standards
and procedures
3. Fillings are prepared and used the required flavors and correct consistency
4. Garnishes, glazes and finished are used in accordance with established standards and
procedures

CONDITION:

The trainee / student must be provided with the following:

Chefs knife

Boning knife
Oysters knife
Cleaver knife
Tenderizer, medium,small
Skimmer, fine
Wire skimmer, small
Skimmers, spider
Strainer,small,fine
Siever,small
Strainer,medium fine
Turner,3 x 6
 Spatula
Wooden spoon
Parisienne spoon
Zester
Piping bag
Pastry tubes
Strainer Chinois,small
Strainer Chinois, medium

METHODOLOGY:
Self-Paced
Demonstration
Lecture
Discussion

ASSESSMENT METHOD:
Oral examination
Written examination
Performance test

LEARNING EXPERIENCES
 LEARNING OUTCOME : PREPARE AND DISPLAY PETITS FOURS

Learning Activity/Guide Special Instruction

Discussion on Baking & Blending sweet

paste Perform all activities required.
Observe Demonstration on Baking & You must get a rating of 80 to 100%. If you
Blending sweet paste
get below 80% rating, go over the same
Oral Questioning
Perform demonstration on Job sheet 2.1 activities.
If you get the required rating, proceed to
next activities.

Discussion on Garnishing Perform all activities required.

Observe Demonstration on Garnishing
Oral Questioning
Perform demonstration on Job sheet 2.1
You must get a rating of 80 to 100%. If you
get below 80% rating, go over the same
activities.
If you get the required rating, proceed to
next activities

INFORMATION SHEET No. 1.1

 Baking & blending sweet paste

Definition of terms:

Baking the process of cooking food by indirect heat or dry heat in a confined space
as in heated oven using gas, electricity, charcoal, wood, or oil at a temperature from
250 oF- 450 oF

Batter a flour mixture that can be stirred or poured

Convection oven stove in which a fan circulates heated air through the oven for
fast, even cooking.

Discard to get rid of as of being no further use

Dough a flour mixture that can be rolled or kneaded

Dutch oven a brick oven

Igniter the carborundum rod used to initiate the discharge in an ignitron tube

Microwave oven an oven that utilizes electromagnetic energy below the magnetic
spectrum

Mixing to bring together into uniform mass

Pre-heat to heat (an oven, for example) before hand

Sift separating course particles in the ingredient by passing through a sieve or

sifter

Baking wares are made of glass or metal containers for batter and dough with
various sizes and shapes.

Cake pans - comes in different sizes and shapes and may be round square rectangular
or heart shaped.

a. Tube center pan deeper than a round pan and with a hollow
b. center, it is removable which is used to bake chiffon type cakes

Muffin pan - has 12 formed cups for baking muffins and cup cakes

a. Pop over pan is used for cooking pop over

b. Jelly roll pan is shallow rectangular pan used for baking rolls
c. Bundt pan is a round pan with scalloped sides used for baking
d. elegant and special cakes
e. Custard cup is made of porcelain or glass used for baking
f. individual custard
g. Griddle pans are used to bake griddles
h. Loaf Pan is used to bake loaf bread

2. Biscuit and doughnut cutter is used to cut and shape biscuit or doughnut.

3. Cutting tools include a knife and chopping board that are used to cut glazed fruit,
nuts, or other ingredients in baking.

4. Electric mixer is used for different baking procedure for beating, stirring and
blending.

5. Flour sifter is used for sifting flour.

Grater is used to grate cheese, chocolate, and other fresh fruits.

Kitchen shears - are used to slice rolls and delicate cakes.

Measuring cups consist of two types namely:

A graduated cup with fractions (1, 3/4, 2/3, , 1/3, , 1/8) marked
on each side.
A measuring glass made of transparent glass or plastic is more accurate for measuring.

Measuring spoons consist of a set of measuring spoons used to measure small

quantities of ingredients.

Mixing bowl comes in graduated sizes and has sloping sides used for mixing
ingredients.
 2. Mortar and Pestle is used to pound or ground ingredients.
3. Paring knife is used to pare or cut fruits and vegetables into different sizes.
4. Pastry bag a funnel shaped container of icing or whipped cream
5. Pastry blender has a handle and with wire which I used to cut fat or
6. shortening in the preparation of pies, biscuits or doughnuts.
7. Pastry brush is used in greasing pans or surface of pastries and breads.
8. Pastry tip- is a pointed metal or plastic tube connected to the opening of the
9. pastry and is used to form desired designs.
10. Pastry wheel has a blade knife used to cut dough when making pastries.
11. Rotary egg beater is used in beating eggs or whipping cream.
12. Rolling pin is used to flatten or roll the dough.
13. Rubber scrapper is used to remove bits of food in side of the bowl.
14. Spatula comes in different sizes; small spatula are used to remove muffins
15. and molded cookies from pans which is 5 to 6 inches; large spatula for icing
16. or frosting cakes; flexible blade is used for various purposes.
17. Strainer is used to strain or sift dry ingredients.
18. Timer is used to in timing baked products, the rising of yeast and to
19. check the doneness of cakes.
20. Weighing scale is used to measure ingredients in large quantities.
21. Utility tray is used to hold ingredients together.
22. Wire whisk is used to beat or whip egg whites or cream.
23. Wooden spoon is also called mixing spoon which comes in various
24. sizes suitable for different types of mixing.

1. Cake decorator (Cylindrical) is used in decorating or designing

cake and other pastry products.

2. Cookie press is used to mold and shape cookies.

Ovens are the workhorses of the bakery and pastry shop and are essential for
producing the
bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air.
Several kinds of ovens are used in baking.
A. DECK OVENS are so called because the items to be baked either on sheet pans or
in the case of some bread freestanding are placed directly on the bottom, or deck of
oven. This is also called STACK OVEN because several may be stacked on top of
one another. Breads are baked directly on the floor of the oven and not in pans. Deck
oven for baking bread are equipped with steam ejector.

2. MECHANICAL OVEN The food is in motion while it bakes in this type of oven. The
most common types are a revolving oven, in which his mechanism is like that of a
Ferris wheel. The mechanical action eliminates the problem of hot spots or uneven
baking because the mechanism rotates throughout the oven. Because of its size it is
especially used in high volume operations. It can also be equipped with steam
ejector.

3. CONVECTION OVEN contains fans that circulate the air and distribute the heat
rapidly throughout the interior. Strong forced air can distort the shape of the products
made with batter and soft dough.

Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid. Dutch
ovens have been used as cooking vessels for hundreds of years. They are called
casserole
dishes in English speaking countries other than the USA, and cocottes in French, They
are
similar to both the Japanese tetsunabe and the Sa, a traditional Balkan cast-iron oven,
and
are related to the South African Potjie and the Australian Bedourie oven.

INFORMATION SHEET No. 1.2

Garnishing

For many people, dessert is the best part of a meal. Not everybody shares that opinion,
but few are entirely without a sweet tooth. A dessert can be as simple or as elaborate as
the cook wants to make it, from a simple plate of fruit to an elaborately crafted pastry.
When the situation requires it, almost any cook can find a way to make dessert look
better by coming up with a simple garnish.
Whipped Cream

Whipped cream is one of the most versatile garnishes and accompaniments to desserts,
either alone or in combination with other garnishes. Simply spoon sweetened whipped
cream onto rustic or unsophisticated desserts to improve their appearance and increase
richness and moisture. For a more polished appearance, employ a pastry bag and tips to
create rosettes or seashell patterns. Whipped cream stabilized with starch, egg whites or
gelatin makes an ethereal icing for cakes.

Chocolate

Chocolate has some of the most complex flavors of any natural substance, and it makes an
excellent dessert garnish in many forms. Specialty suppliers sell long cylindrical chocolate
"cigarettes," which give any dessert an elegant appearance. With a vegetable peeler and a
block of chocolate, you can make chocolate shavings for scattering on top of a dessert.
Professionals often melt chocolate and pipe it from a paper cone to make shapes, which
they then chill and use to decorate desserts. Chocolate nibs -- chunks of actual cocoa
beans -- provide chocolate flavor and a distinct crunch.

Fruit
Fresh or candied fruit or fresh berries offer splash of color as dessert garnishes. Cooks often
choose strawberries for this purpose because they are large, colorful and relatively
inexpensive. Physalis, with their bright orange berries and papery husks, add both color and
novelty. Slices of vividly colored fruits like kiwi, dragonfruit or the interestingly starfruit are
also good choices. Slices of candied citrus fruit are suitable for garnishing citrus-flavored
desserts, and candied orange peel provides visual contrast and a complementary flavor to
dark chocolate.

Spices, Foil and Other Decorations

Whole spices, such as vanilla beans or cinnamon sticks, make appropriate garnishes for
desserts that contain these flavors. They usually balance on top of the dessert or lean against
it. Gold or silver foil are also effective either on their own or wrapped around another
garnish. Gold and silver are available as finely powdered dust; try brushing the dusts onto a
finished dessert to provide an elegant visual accent.

4 Garnishes That Add Wow Factor

 Creamy Pineapple-Rice Pudding

I. FRUIT GARNISH
a tumble of berries is fine, but with a little extra attention, you can add eye appeal and flavor dimension

a. grill

b. brle

c. caramelize

d. make a fruit compote or salsa

e. glaze with apricot jam

Pumpkin Mousse Tarts with Praline Crunch

II. NUT GARNISH

a counterpoint of salty, crunchy nuts can be delicious, but consider elevating the experience

a. roast or toast the nuts

b. make nut brittle

c. add warm spices to spiced nuts

 Red Velvet Cake with Creamy White Chocolate Ganache

III. CHOCOLATE GARNISH

from rustic to upscale, tempered chocolate can add dimension and drama

a. grate chocolate curls using a vegetable peeler

b. pour chocolate onto a nonstick mat and let it set, then break into rustic shards

c. pool chocolate sauce, then swipe through it, using a brush or spoon

Crunchy Double-Chocolate Peanut Butter Cones

IV. COOKIE GARNISH

cookie garnishes add whimsy, nostalgia and outright child's play

a. use mini cookies as garnish for milkshakes and sundaes

b. crumble cookies

c. add cookie pieces to tempered chocolate for added texture

Must-Try: Desserts to Delight Your Tastebuds
Garnishing desserts is the easiest thing to do when it comes tobaking. No
extensive recipes required, no fancy equipment needed, but youll have your guests
ooh-ing and aah-ing at your splendid dessert.

Glaze: Glaze and glace are two different things. While glace refers to the those shiny
red cherries you find on the top of Black Forest cakes at your local bakery, glaze is that
fabulous shiny top coat on a fruit tart or a simple pastry. It adds shine and makes
your desserts glam.

A simple recipe requires just apricot jam. Heat the jam, a tablespoon or so of water and
bring to a boil. Take care not to touch it with your bare hands, as it is very hot. Strain
through a strainer and use a new pastry brush or paintbrush to paint over fresh fruit tarts
or pastries.
Chocolate Curls: You cant go wrong with this. Keep a slab of cooking chocolate in the
fridge, and let it become hard. Using a sharp knife, pull the blade of the knife towards
you, keeping the motion long and steady to have a delicate curl. Gently drop the curls
into a bowl and refrigerate for 10 to 15 minutes. Once set, it can be used to garnish ice
creams, chocolate desserts, and mousses. Using both, white and milk chocolate curls,
creates a unique two toned look.
Cocoa Powder/Icing Sugar: Cocoa powder and icing sugar create an ethereal dessert.
Think tiramisu. A simple pale coloured dessert can be topped with sifted cocoa powder
to create a classic looking dessert without putting in too much of effort. Use paper
cutouts as stencils to create fancier designs. For instance, a heart on a chocolate
mousse dusted with icing sugar is perfect for a wedding anniversary theme. Icing Sugar
can be dusted on fruit tarts and fruit cakes to create a snowy effect too.
Caramel Filigree: Caramel filigree is very easy to make but needs to be used
almost immediately, due to the humidity in our city.

A simple recipe calls for only castor sugar. Drizzle the castor sugar on a silpat
(silicon baking sheet) and bake at a low temperature (160 degrees) for a few minutes.
Keep an eye on the sugar as it tends to burn quickly. Once it turns amber, remove it
from the oven and let it cool at room temperature. When cool, peel from the silpat and
break into shards. Use the shards to garnish the sides of a dessert or top of a cake or
frozen dessert.

These are no fail ways to turn a simple dessert into something that looks fancy and will
impress your boss or a charm your guests.
SELF CHECK:
ANSWER KEY:
JOB SHEET/TASK SHEET1.1
PREPARE STOCKS, SAUCES AND SOUPS
 JOB SHEET : PREPARE STOCKS, SAUCES AND SOUPS

JOB SHEET TITLE: PREPARING STOCKS, SAUCES AND SOUPS

PERFORMANCE OBJECTIVE:

Given all the equipment supplies and materials prepare stocks within 45 minutes.

SUPPLIES/MATERIALS:

Wire skimmer, small

Skimmers, spider
Strainer,small,fine
Siever,small
Strainer,medium fine
Turner,3 x 6
Spatula
Wooden spoon
Soup stocks
Soup bowl

EQUIPMENT: Wire skimmer, small, Skimmers, spider, Strainer,small,fine, Siever,small,

Strainer,medium fine, Turner,3 x 6, Spatula, Wooden spoon, Soup stocks, Soup bowl

STEPS/PROCEDURE:

a. Cut ingredients into pieces

b. Do not blanch bones for making stocks because moisture would hinder
browning.

c. Roast bones with or without oil in a hot oven to get color before making
brown stocks. Bones for white stocks do not need this procedure.
 PERFORMANCE CRITERIA CHECKLIST 1.1
PREPARE STOCKS, SAUCES AND SOUPS

JOB SHEET No,1.1 Completed

PREPARE STOCKS, SAUCES AND SOUPS

Performance Criteria: YES NO

1. Correct ingredients are selected and assembled to

prepare soups, including stocks and prepared
garnishes
2. Variety of soups are prepared according to
enterprise standards
3. Clarifying, thickening agents and convenience
products are used where appropriate
4. Soups are evaluated for flavor, color, consistency
and temperature related problems are identified and
addressed
5. Soups are presented at the right flavor, color,
consistency and temperature, in clean service ware
without drips and using suitable garnishes and
accompaniments

RESULTS COMPLETE NOT YET

D COMPLETED

Comments:
____________________________________________________________
____________________________________________________________

Learner has satisfied the above performance criteria:

Learners signature: _____________
Trainers signature: __________
Date: ___________
 RECORDS OF ACHIEVEMENT

LEARNING OUTCOME Completed

PREPARE STOCKS, SAUCES AND SOUPS

Performance Criteria: YES NO

1. Correct ingredients are selected and assembled to
prepare soups, including stocks and prepared
garnishes
2. Variety of soups are prepared according to
enterprise standards
3. Clarifying, thickening agents and convenience
products are used where appropriate
4. Soups are evaluated for flavor, color, consistency
and temperature related problems are identified and
addressed
5. Soups are presented at the right flavor, color,
consistency and temperature, in clean service ware
without drips and using suitable garnishes and
accompaniments
2.

COMPLETE NOT YET

RESULTS D COMPLETED
Comments:
____________________________________________________________
____________________________________________________________

Learner has satisfied the above performance criteria:

Learners signature: _____________
Trainers signature: __________
Date: ___________