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COMPETENCY BASED LEARNING MATERIAL
Sector: TOURISM
Qualification : BREAD AND PASTRY PRODUCTION NC II
UNIT OF COMPETENCY : PREPARE AND DISPLAY PETIT FOURS
MODULE TITLE : PREPARING AND DISPLAYING PETIT FOURS
QUIRINO STATE UNIVERSITY

DIFFUN/ MADDELA CAMPUS
QUIRINO PROVINCE
Date Revised : Document No.

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BREAD AND PASTRY
PRODUCTION NC II Developed by
QSU DIFFUN/ Preparing and Page 1 of
MADDELA Displaying Petits Leona S. Cayapan Revision # 80
Fours 02
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HOW TO USE THIS COMPETENCY-BASED LEARNING MODULE (CBLM)
Welcome to the Module in Preparing And Displaying Petit Fours.

This module contains training materials and activities for you to complete.
The unit of competency “Prepare And Display Petit Fours contain

knowledge, skills and attitudes required for Bread and Pastry Production. It
is one of the specialized modules at National Certificate level (NCII).
You are required to go through a series of learning activities in order

to complete each learning outcome of the module. In each learning outcome
are Information Sheets and Resources Sheets (Reference Materials for
further reading to help you better understand the required activities.) Follow
these activities on your own and answer the self-check at the end of each
leaning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for
each self-check. If you have questions, don’t hesitate to ask your facilitator
for assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in
this learner’s 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 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 training, show it to
your trainer. If the skills you acquired are still current and relevant to the
unit/s of competency they may become part of the evidence you can present
for RPL. If you are not sure about the currency of your skills, discuss this
with your trainer.
At the end of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that will
assist you in providing further details to your trainer or assessor. A Record

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of Achievement is also provided for your trainer to complete once you
complete the module.
This module was prepared to help you achieve the required

competency in Preparing and Mixing Drinks. This will be the source of
information for you to acquire knowledge and skills into his particular trade
independently and at your own pace, with minimum supervision or help
from your instructor.
List of Competencies

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NO UNIT OF COMPETENCIES MODULE TITLE CODE
1 Prepare and Produce Bakery Preparing and Producing TRS7413
Products Bakery Products 79
2 Prepare and Produce Pastry Preparing and Producing TRS7413
Products Pastry Products 80
3 Prepare and Present Gateaux, Preparing and Presenting TRS7413
Tortes and Cakes Gateaux, Tortes and Cakes 42
4 Present Desserts Presenting Desserts TRS7413
43
5 Prepare and Display Petit Preparing and Displaying TRS7413
Fours Petit Fours 44
MODULE CONTENT

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INTRODUCTION : This module deals with the skills, knowledge and
QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PREPARE AND DISPLAY PETIT FOURS
This module deals with the knowledge, skills and
attitudes required to by Bakers and Pastry Cook
(Pattissiers) in commercial food production
environments and hospitality establishments. It
covers the production, display and service of a
wide range of petit fours and caramelized fruits
and nuts served as petit fours, to a high level of
high and consistent quality.
LEARNING OUTCOMES:
1. Prepare iced petit fours

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

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LEARNING OUTCOME #1 Prepare iced petit fours
CONTENTS:
 Characteristics of classical and contemporary petit fours
 Underlying principles in preparing petit fours
 Different kinds of fillings
 Procedure in making fondant
ASSESSMENT CRITERIA:
1. Sponges and bases are prepared, cut and assemble according to standard
recipes and enterprise requirements and practices.
2. Fillings are prepared with the required flavors and consistency.
3. Fondant icing is brought in accordance with the required temperature and
established standards and procedures.
4. Decorations are designed and used in accordance with establishment
standard and procedure.
CONDITION:
Trainee must be provided with the following:
 Personal Protective equipment
 Small hand tools
 Measuring equipment
 Set of knives
 Rolling Pin
 Decorative cutters
 Molder
 Pots and pans
 CD’s, VHS
 Hand-outs
ASSESSMENT METHOD:
Demonstration
Written examination

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LEARNING EXPERIENCES
LEARNING OUTCOME #1 Prepare Iced Petit Four
Learning Activities Special Instructions

1. Read Information Sheet 5.1-1 If you have some problems on
(Characteristics of classical Information Sheet 5.1-1, don’t
and contemporary petit hesitate to approach your facilitator.
fours) If you feel you are knowledgeable on
the content of Information Sheet 5.1-
1, you can now answer Self-
Check5.1-1.
2. Answer Self-Check 5.1-1 Compare your answer with the
answer 5.1-1. If you got 100%
correct answer in this self-check,
you can now move to the next
information sheet. If not review the
information sheet and go over the
self-check again.
Information Sheet5.1-2, don’t
(Underlying Principles in Preparing hesitate to approach your facilitator.
Iced Petit Fours) If you feel you are knowledgeable on
the content of Information Sheet5.1-
2, you can now answer Self-Check
5.1-2.
answer key 5.1-2. If you got 100%
correct answer in this self-check,
you can now move to the next
self-check again.
INFORMATION SHEET 5.1-1

CHARACTERISTICS OF CLASSICAL AND CONTEMPORARY PETIT
FOURS

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Learning Objectives:
After reading this information sheet, you must be able to:
identify the different characteristics of classical and contemporary
petit fours.
DEFINITION OF PETIT FOURS
A petit four (plural: petit fours) is a small cake generally eaten at the
end of a meal or served as part of dessert. The name is from the French four,
meaning "small oven".
Modern petit fours usually consist of a geometrically cut piece of

sponge cake, topped with fondant and are approximately 25 millimeters (1
inch) square and about 40 millimeters (1.6 inches) high. The fondant which
tops the cake is often pastel in color, and commonly decorated with piped
icing flowers or other embellishments. The term petit four may also, however,
refer to any of a variety of small confections, especially in France.
While petit four can refer to any bite-sized sweet presented at the end
of a meal, they're usually tiny, beautifully iced cakes. Petit fours are
traditionally made with an almond sponge cake, or jaconde, but they can be
any flavor of cake--and filling--you choose.
With a seemingly infinite variety of shapes, flavors and decoration, you

can dress these little cakes up for a tea party, a bridal shower, or an elegant
luncheon. A tray full of delectable and beautiful petit fours turns any event
into an extraordinary occasion.
Petit fours, especially those sold in the United States, are often filled
with butter cream icing.
CATEGORIES OF PETIT FOURS:

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1. Petits fours secs (sec meaning "dry") include a variety of small
desserts, such as special dainty biscuits, baked meringues,
macaroons, and puff pastries.
2. Petits fours glacés (glacé meaning "iced") are iced or decorated in
some way, such as tiny cakes covered in fondant or glacé icing,
small éclairs, and tartlets. In a French patisserie, assorted small
desserts are usually called mignardises, while hard, buttery
biscuits are called petit fours.
3. petits fours salés (sale meaning "salted" or

"savoury"), which are bite-sized salted
appetizers usually served as part of cocktail
parties or buffets Petit fours were
traditionally made during the cool down
process of brick ovens fired by coal fuel in
the 18th century. Coal heat is hard to
control as it burns much hotter than wood,
and at the time was much more expensive
so waste of the heat generated was not an option.
Sponges and bases
A génoise (zhehn-WAHZ), or sponge cake, acts like exactly that: a

sponge. It is meant to absorb flavored syrups and liqueurs, resulting in
moist, flavorful cakes. An almond jaconde is delicious, but you can also use
pound cake or any sturdy, fine-crumbed cake that can stand up to filling,
cutting, and decorate.
Once your cakes are baked and cooled, they can be wrapped well and
frozen for up to one month. Thaw the wrapped cakes at room
temperature.
 Use a long serrated knife to split the cakes into layers. You can
measure the sides and mark them with toothpicks to help guide the
knife; gently saw your way through.
 Cover cake layers with plastic wrap until you're ready to assemble
them.

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 Always use flavored syrup to soak your sponge cake layers. Use a
pastry brush and be generous.
 Simple Syrup
 Brandy Simple Syrup
Once you've applied the syrup, you can spread on the filling: jams, butter creams, lemon
curd, and raspberry curd all make delicious fillings.
The Assembly
Once your cake layers are filled, the simplest

decorating technique for petit fours is to glaze the top
of the whole cake, and then cut it into shapes. This
will, however, leave the sides unsealed, so the little
cakes can dry and become stale in a very short time.
 If you wish to glaze the tops and sides of your

petit fours, arrange the cut shapes (squares,
diamonds, or other shapes made with cookie
cutters) on a cooling rack set over a rimmed
baking sheet.
 Using a measuring cup, pour the warm glaze
over and around the sides of each cake, using a
small spatula or knife to reach all the bare spots.
 Any extra glaze can be scraped off the baking
sheet, reheated, and re-applied. (Strain the glaze if it's full of crumbs.)
White or dark chocolate glazes and poured fondant work especially

well for petit fours because they dry to a smooth, shiny surface. (If you
substitute white chocolate for dark, use about fifty percent more white
chocolate.) .
If you like the almond flavor of marzipan, a thin layer of marzipan

between the cake and the glaze provides a glass-smooth, crumb-free surface
for decorating.

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 Top the cake layer with a thin layer of jam, jelly or frosting
 Roll the marzipan as thin as you can, and lay it over the cake. The
jam will help it stick to the surface when you pour on the glaze.

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SELF CHECK 5.1-1
Multiple Choice
I. Direction: Choose the best answer. Write the letter of your choice on the
your answer sheet.
______ 1.this type of cake, acts like exactly that: a sponge. It is meant to
absorb flavored syrups and liqueurs, resulting in moist, flavorful cakes.
a. genoise b. chiffon c. roulade
_____ 2. An almond jaconde is delicious, but you can also use _______or any
sturdy, fine-crumbed cake that can stand up to filling, cutting, and
decorate.
a. sponge cake b. Pound cake c. heavy cake
_____3. Once your cakes are baked and cooled, they can be wrapped well
and frozen for up to___.
A. 2 months b. 3 months c. 1 month
______4. It includes a variety of small desserts, such as special dainty

biscuits, baked meringues, macaroons, and puff pastries.
a. petit four sec b. petit four sales c. petit four glace
_____5. It is a small cake generally eaten at the end of a meal or served as
part of dessert.
a. desserts b. cookies c. petit fours
II. Answer the following with true or false.
___1. You can measure the sides and mark them with toothpicks to help
guide the knife; gently saw your way through.
___ 2. The name is from the German word four, meaning "small oven”.
___3. Petits fours salés are bite-sized salted appetizers usually served as
part of cocktail parties or buffets
___4. Always use flavored syrup to soak your sponge cake layers.
___5. In a French patisserie, assorted small desserts are usually called
mignardises, while hard, buttery biscuits are called petit fours.

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ANSWER KEY 5.1-1
TEST I
1. a
2. b
3. c
4. a
5. c
TEST II
1. True
2. False
3 True
4. True
5. False

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Underlying Principles in Preparing Iced Petit Fours
a. identify different techniques in making iced petit fours
b. understand the different principles in making iced petit fours
Petit fours glacés (iced petit fours), or tiny cakes, are made in a variety
of ways: with a single layer of cake or several layers of cake sandwiched with
marzipan, jam, ganache, pastry cream or other choices before covering with
a glaze.
1. To make Petit fours glacés, a dense cake recipe or mix holds up best.
A Genoise, or Sponge cake, baked in a sheet pan is typically used,
although a Pound Cake (even from a baking mix) will also answer the
purpose, as long it's sturdy. Petit fours can be made with any flavor cake,
though white and chocolate the most common.
2. The final assembled cake's height should be ideally no thicker than an
inch, including fillings.
For example, a recipe may require 3 thin layers of sponge cake, each about
1/4" thick while others are made from seven thin layers of delicate cake and
crème fillings that are carefully coated and hand decorated. The cake can be
made ahead of time and frozen. Assemble petit fours at least 4 hours before
serving or the day before.
3. When baking the cake recipe for the petit fours, no special cake pans are
required.
When baking the larger cake; a 9 inch round or square pan will work just
fine, but the most commonly used pan is a sheet pan.
For petit fours, fill the jelly roll pan with cake batter only enough to cover
the bottom of the pan, about 1/4-inch thick to 1/2-inch thick depending on
what you are making. After baking these sheets can be frozen and then
finished later.
4. After making the cake in a sheet pan, freeze it before making the
Petit fours, even if it's a quick stay overnight -- freezing will tighten the
crumb of the cake, making it easier to cut and frost them.
(Keep cake in pan and cover with plastic wrap, then foil and freeze or
cut cake into large pieces). When ready to finish the cake, remove it from the
freezer, trim and fill the cake, prepare the icing and then cut into shapes.

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Let the filled cake thaw before icing and decorating. (When filling a cake with
jam or a nondairy filling, you can freeze it afterwards. There's no need to
thaw when you take it from the freezer and cut into shapes. However, you
need to let the cut cake pieces thaw before you ice and decorate them).
5. When the large cake has cooled completely, before cutting it into smaller
pieces for petit fours, you can fill it.
First, cut it in half horizontally. A serrated knife works well for this;
gently saw your way through. Lay one sheet of cake on the back of a
parchment lined flat sheet pan. Brush the liqueur over the cut sides, and
then fill with a thin layer of jelly (about 1/8-inch) heated until warm making
it easier to spread. A creamy filling sprinkled with chopped nuts is also
good. Try Butter cream Frosting, Almond Filling, or Chocolate Meringue
Frosting. Repeat with the remaining layer(s).
6. Flip the entire cake upside down, remove the top sheet pan, and
wrap the entire cake and bottom sheet pan with plastic wrap.
Now place a flat sheet pan on top. Weigh this sheet pan down with a
couple of heavy pots. This procedure assures the layers are firmly sealed
together, and will make cutting into portions easier when done later. Chill
the cake for several hours to overnight before cutting and glazing.
7. Using a serrated knife, trim of the edges of the cake and cut the cake into
an even rectangle.
Cut into individual cake squares or diamonds, 1 1/2 by 2 inches
with a sharp, serrated knife or Petit fours cutters. I find that an electric
knife works perfectly. Cookie cutters with simple shapes, such as rosettes or
rounds, as well as petit four cutters can also be used to cut the cake.
8. Place the glazing rack (wire cake rack) over a parchment or waxed paper
lined sheet pan.
Place a few Petit fours on it about 1-1/2 inches apart. Using a spoon,
piping bag, or fondant funnel, slowly pour the fondant or glaze over each
piece letting the excess drip down the sides of the cake. Using a small offset
spatula quickly spread the frosting evenly over the sides of the cakes.
Scrape up drippings and re-use. It is important to completely cover the
exposed surfaces with glaze or fondant, or pour icing to prevent drying.
Ideally, you should faintly see the cake layers through the fondant or glaze.
9. Another way is to use a fork and pick up one of the petit fours. Hold it
over a small bowl of poured fondant.

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Using a teaspoon, quickly pour it over the petit four until fully covered.
Now slide the bottom of the petit four over the side of the bowl to remove any
excess Fondant. Now slide the dipped petit four onto the wire rack.
Techniques on How to Make Iced Petit Four
Petit fours add an elegant touch to any occasion.

Petit fours are bite-sized individual cakes that are typically served at cocktail
and dinner parties, baby and wedding showers or during an elegant tea
service. Petit fours are usually elaborately decorated with different color
icings and decorations depending upon the theme of the event. For example,
petit fours for a wedding may be iced and designed to look like a wrapped
present with a bow. It can be difficult to ice petit fours because of their small
sizes. There are simple techniques available that will make icing petit fours a
lot easier.
Instructions
1. Mix the icing. For a basic icing that will

ice 60 petit fours, combine 9 cups of
confectioners’ sugar, 1/2 cup of water, 1/2
cup of light corn syrup, 1 teaspoon of
almond extract and 1/2 teaspoon vanilla
extract.
2. Heat the mixture over a double boiler.

Set water to boil in the bottom pan. Pour the
icing mixture into the top pan of the double
boiler. Heat until lukewarm.
3. Place petit fours on a wire rack with a clean sheet pan underneath.
4. Pour the icing over the cakes. Using a large spoon, pour the icing over
each cake generously until it falls on the top of the cakes and spills onto the
sides for even covering. Allow the icing to cool on the cake. Scrape up the

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icing that has dripped onto the pan and place it back in the boiler to reuse.
Pour a second coating of icing onto the cakes.
Factors to be considered in
preparing petit fours
1. Fillings
Many people love the taste of

fruit and cake together, so fruit fillings
are a popular choice for layering petit
fours. Raspberry, apricot, strawberry
and cherry have strong flavors that
won't be overpowered by the sweet
cake. Choose a pound cake for lemon meringue or orange fillings and pair
berries with chocolate cake. Because the cakes are so small, avoid using any
type of preserve that has large chunks of fruit in it.
2. Inside Icing
Another way of layering petit fours is to use a type of butter-, egg- or

shortening-based icing as the filling. This can be common butter cream
icing, which can be homemade or store-bought, or something more
complicated like a maple glaze, chocolate ganache or Bavarian rum filling.
You can flavor the icings in numerous ways to complement the petit fours,
such as using a "cream" filling like coffee cream, honey cream or mousse.
3. Plain Cake
You don't actually have to fill these little treats with anything -- you
can leave the cake intact, without layers. Simply choose the type of cake you
want, cut it into cubes, then ice the outside with butter cream or cover it in
marzipan to keep the final layer of icing adhered to the cake inside.
4. No Cake
Though traditional petit fours have cake as the base of the delicacy,
you can also use other sweet concoctions. Cut firm cheesecake into tiny
cubes, cover them in icing and decorate them like petit fours. Pecan pie
filling needs only a little more flour to hold its shape and then it, too, can

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serve as the center of petit fours. Sometimes these small decorated cubes
contain a substance more like candy than cake, such as chocolate truffle,
nougat, marzipan or almond paste. Very occasionally, chefs will make small
cookie-like cubes, somewhere between candy and cake, to cover and
decorate as petit fours.

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Self Check 5.1-2
Direction: Write TRUE if the statement is correct and FALSE if the

statement is incorrect and write your answer in the space provided for.
To make petit fours glace, a dense cake recipe or mix holds

__________1. up best.
The final assembled cake’s height should be ideally no
__________2. thicker than half an inch.
Freezing petit fours will tighten the crumb of the cake,
__________3. making it easier to cut and frost them.
Petit fours are bite-sized individual cakes that are typically
__________4. served at cocktail and dinner parties.
Candies and cakes are also used to cover and decorate as
__________5. petit fours.

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Answer Key 5.1-2
1. TRUE
2. FALSE
3. TRUE
4. TRUE
5. FALSE

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JOB SHEET 5.1-1
Title : Prepare Iced Petit Four
Performance Objective:
Given the recipe, tools and materials needed, the trainee must able
to prepare iced petit fours using swiss buttercream frosting.
For the base : 1 recipe chiffon cake

For the icing : swiss buttercream
2 eggwhites
1/2t cream of tartar
100g sugar
1 pound cold butter
Tool/Equipment : mixing bowl ,measuring devices, cutting tools,

electric mixer
Steps/Procedures :
1. Cut the cake into 2-3 bite-sized pieces.
2. Prepare the icing by beating eggwhites, cream of tartar and sugar to
thick peak.
3. Add butter and beat at high speed until stiff peak.
4. Apply icing to each pieces of cake and finish with a decorations of
your choice.
Assessment Method: Demonstration

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Performance Criteria Checklist 5.1-1
PREPARE ICED PETIT FOUR
Trainees Name:__________________________ Date:____________________
PERFORMANCE CRITERIA
YES NO
Did the trainee…
Sponges and bases are prepared, cut and assembled
according to standard recipes and enterprise
requirements and practices
Fillings are prepared with the required flavors and
consistency
Fondant icing is brought in accordance with the required
temperature and established standards operating
procedures.
Decorations are designed and used in accordance with
the establishment standards and procedure
Trainee’s Name__________________________ Date:___________

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LEARNING OUTCOME #2 Prepare fresh petit fours
CONTENTS:
 Kinds of small choux pastry
 Types of sweet paste and fillings
 Different garnishes, glazes and finishes
 Standards and operating procedures in preparing fresh petit fours
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 blinded 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
CONDITION:
 Set of knives
 Rolling Pin
 Molder
 Pots and pans
 CD’s, VHS
 Hand-outs
ASSESSMENT METHOD:
Demonstration
Written examination

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Learning Outcome 2: Prepare Fresh Petit Fours
Learning activities Special Instructions

1. Read Information Sheet 5.2 -1 If you have some problems on
(kinds of small choux pastries) Information Sheet 5.1-2, don’t
hesitate to approach your facilitator.
If you feel you are knowledgeable on
5.2-1.
correct answer in this self-check, you
can now move to the next
self-check again.
3. Perform Job Sheet 5.2-1 Evaluate performance using the
“ Cream Puff ” performance criteria checklist. 5.2-1
4. Perform Job Sheet 5.2-2 Evaluate performance using the

“ Chocolate Éclairs” performance criteria checklist
5.2-2

KINDS OF SMALL CHOUX PASTRIES

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After reading this information sheet, you must be able to
a. identify the different kinds of choux pastries
b. prepare choux pastry
KINDS OF CHOUX PASTRIES
Choux pastry
Often known as a paste, choux pastry differ from all other types of
pastry; it is much softer in texture, and is piped or spooned onto a
dampened baking sheet rather than being rolled out. It has many uses, both
sweet and savory. Success in making it begins with accurate measurement.
Make certain that the butter has melted before the water starts to boil, and
that the water is boiling when the flour is added. Do not open the oven door
until at least three-quarters of the cooking time has lapsed.
Puff pastries
These the lightest and the richest of all the pastries and rises in the most
dramatic way. It is also the most difficult to make. Homemade puff pastries
are unrivaled for their taste and texture; however, readymade puff pastry
can be purchased which rises well too.
The secret to a successful puff pastry lies in making the dough soft
enough to be elastic.
Petit fours are a traditional French treat that are used to

supplement a dessert. Over time, these treats, which are roughly translated
as "small oven" in French, have been used as gifts and desserts for events
such as baby showers, weddings and Christmas. There are many ways to
make petit fours, but one of the most common is covering the cakes with a
layer of fondant so as to create a soft outer shell over the cake.
The puff pastries can be filled and assembled to form Profiteroles,

Croquembouche (stacks of profiteroles glued together with caramel),
gateaux St.-Honoré, etc.
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pyramidal shape. Chocolate is poured on the stack before being decorated
with whipped cream.
Puff Pastries can also be filled with savory mousse or cream to make
delicious appetizers.
Precautions in preparing puff pastries:
1) The quantity of egg should be just right. If the recipe calls for 4 eggs,
add the first 3 and the last a little at the time in order to control the
consistency. Too much egg will cause the panade to be too liquid and unable
to hold its shape when is baked. The panade needs to be cooked carefully
until smooth and dry. If it is undercooked, the ingredients may be unevenly
mixed, and it could retain too much moisture.
2) Make the preparation very quickly. Piping and baking the panade
immediately while still warm will help lightness and expansion) .Bake the
pastries until they are crisp, dry, and golden. If the pastries are
undercooked, they could collapse when removed from the oven. Also, it is
preferable to cool the pastries slowly in the oven
3. Bake for about 35 minutes or until well puffed and golden. Shut off
the heat, open the oven half way, and let the puffs cool slowly and dry for
about 1 hour. The puffs may collapse if they are cooled too fast.
Pate Sucree (sweet pie pastry)
This famous French pastry is crisp and thin when baked. It is used for
the most delicate sweet tarts. Like pate brisee only the fingertips- of one
hand – should be used in mixing and it is made on a board. Because it is
very soft when made, it must be wrapped and thorough chilled for at least
an hour after preparation or it will be difficult to roll out .It must be rolled in
a non- stick parchment or plastic wrap. Alternatively, it may be pressed into
the pans by hand patching any little cracks with additional small pieces of
pastry.
Self Check 5.2-1

Answer the following with true or false.
1. Often known as a paste, choux pastry differs from all other types of
pastry; it is much softer in texture.
2. Pate sucree is a French pastry

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3. Puff Pastries can also be filled with savory mousse or cream to
make delicious appetizers
4. Piping and baking the panade immediately while still warm will
lightness and expansion.
5. In Italy, Puff Pastries filled with custard are often stacked in a tall
pyamidal shape.
6. Puff pastries are the lightest and the richest of all the pastries and
rises in the most dramatic way. It is also the most easiest to make.
7. Pate Sucree is also called savory petit fours.
8. The puff pastry can be filled and assembled to form Profiterols,
Croquembouche stacks of profiteroles glued together with custard.
9. The secret to a successful puff pastry lies in making the dough
hard enough to be elastic.
10. Piping and baking the immediately after cooling will help
lightness and expansion.
Answer key 5. 2-1
1. T
2. T
3. T

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4. T
5. T
6. F
7. F
8. F
9. F
10. F
JOB SHEET 5.2 -1
TITLE : Cream Puff
Performance Objective :
Given the recipe, you must be able to prepare, serve and plate dessert

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Supplies/materials :
For the choux paste: 9 tbsp apf, ¼ c butter, 2/3 c water, 2 eggs
For the cream filling: 1 1/4c sugar,1/3 c apf, 1 ½ c evap, ½ c water,5 yolks
For the caramel glaze: 1c sugar, ½ c water
Equipment : Oven, Gas range, Measuring devices, baking pans, mixing bowls,
Rubber scrapper, pastry tips, double boiler
Procedure:
1. To prepare the choux pastry: Heat water using a double boiler. Add butter to
melt. When the water boils, stir in flour until forms into dough.
2. Transfer to a mixing bowl then add eggs one at a time. Beat until well
blended. Fill into a pastry bag. For the cream puff, fill into grease and lined
small muffin pan.
3. To form the éclairs, pipe paste into a grease and lined cookie sheet about 2-3
inches. Bake under 375-400F for about 20-30 minutes or until golden brown.
4. To prepare cream filling: combine all ingredients except yolks then cook
under medium heat until coats back of spoon. Scoop a little of the mixture into
the yolk then stir and add back to the cream mixture while stirring
continuously.
5. To prepare the caramel glaze, boil sugar and water until crack stage.
6. To assemble cream puff, fill bottom with cream filling and arrange on a plate.
Drizzle top with caramel glaze.
Assessment Method : Demonstration
CREAM PUFF
Trainees Name: _____________________ Date:

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YES NO
Did the trainee…
 A selection of small choux paste shapes are
baked and decorated in accordance with
 Baked sweet paste are prepared and blended in
accordance with established standards and
procedures.
 Fillings are prepared and used to the required
flavors and consistency
 Garnishes, glazes and finished are used in
accordance with the established standards and
procedures.
PREPARE CREAM PUFF
Trainees Name:___________________ Date:_________________

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YES NO
Did the trainee…
 A selection of small choux paste shapes are
baked and decorated in accordance with
 Baked sweet paste are prepared and blended in
accordance with established standards and
procedures.
 Garnishes, glazes and finished are used in
accordance with the established standards and
procedures.
Comment/Suggestions:
Trainees signature:_______________________ Date:____________
Facilitator’s Signature ____________________ Date :___________
JOB SHEET 5.2 -1
TITLE : Cream Puff and Chocolate éclairs
Performance Objective :
Given the recipe, you must be able to prepare, serve and plate dessert

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Supplies/materials :
For the choux paste: 9 tbsp apf, ¼ c butter, 2/3 c water, 2 eggs
For the cream filling: 1 1/4c sugar,1/3 c apf, 1 ½ c evap, ½ c water,5 yolks
For the ganache: ¼ c cocoa, ¼ c evap milk, ¼ c sugar
Equipment : Oven, Gas range, Measuring devices, baking pans, mixing bowls,
Rubber scrapper, pastry tips, double boiler
Procedure:
1. To prepare the choux pastry: Heat water using a double boiler. Add butter to
melt. When the water boils, stir in flour until forms into dough.
2. Transfer to a mixing bowl then add eggs one at a time. Beat until well
blended. Fill into a pastry bag. For the cream puff, fill into grease and lined
small muffin pan.
3. To form the éclairs, pipe paste into a grease and lined cookie sheet about 2-3
inches. Bake under 375-400F for about 20-30 minutes or until golden brown.
4. To prepare cream filling: combine all ingredients except yolks then cook
under medium heat until coats back of spoon. Scoop a little of the mixture into
the yolk then stir and add back to the cream mixture while stirring
continuously.
5. To prepare the ganache: cook together cocoa, sugar and evap milk until
thick.
6. To assemble cream puff, fill bottom with cream filling and arrange on a plate.
Decorate top with petit fours glaze.
7. To assemble
Assessment Method :
Demonstration
Fuschia

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LEARNING OUTCOME #3 Prepare Marzipan Petit Fours
CONTENTS:
Flavor and shape specifications and entereprise standards of quality
marzipan
Standards and operating procedures in coating marzipan fruits
OHS
1. Flavor and shape quality marzipan appropriate producing mini-size fruits
2. Coat marzipan fruits to preserve desired eating characteristics.
CONDITION:
 Set of knives
 Rolling Pin
 Molder
 Pots and pans
 CD’s, VHS
 Hand-outs
ASSESSMENT METHOD:
Demonstration
Written examination

SPECIFICATIONS OF MARZIPAN

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Learning objective: At the end of this module you must be able to
a. define what is marzipan
b. recognize different specifications of quality marzipan
MARZIPAN
Marzipan is an almond and sugar paste that is used to ice cakes
and other pastries or sculpted into a variety of shapes to be eaten as candy
or used as cake decorations. It is simply a mixture of almond
paste, powdered sugar, and a moistening agent such as water,corn
syrup, glucose, fondant, or egg whites. After the ingredients are mixed, the
paste reaches a consistency of dough or soft rubber and can be rolled,
shaped, cut, or molded.
Marzipan is used to decorate cakes in other ways as well. Its soft, pliable
texture allows a decorator to shape it into three dimensional shapes such
as:
1. Flowers
2. Fruits
3. People, Or Animals.
Because marzipan is both delicious to eat on its own and simple to

make, it is often used both as the icing for cakes and as decoration. When
used to ice a cake, it is rolled into a thin sheet and draped over the cake,
usually with a fruit glaze applied between the cake and marzipan so that the
icing sticks more securely. Once draped over the cake, the sides of the sheet
are carefully smoothed down so that the icing is uniform and free of bubbles
or wrinkles.
Marzipan is used to decorate cakes in other ways as well. Its soft, pliable
texture allows a decorator to shape it into three dimensional shapes such as
flowers, fruits, people, or animals. The marzipan can be colored with food
dye or air brushed, and with the right techniques, a skilled artist can make
very realistic shapes. Using cookie cutters or a sharp knife, it can be cut
into shapes, letters and numbers, which are then attached to the sides or
top of a cake. These decorations add color, flavor, and texture to what might
otherwise be a plain cake.
Besides its role in cake icing and decorating, marzipan is popular as a
candy. Its sweet, nutty taste, all natural ingredients, and the often

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whimsical shapes it can take make it a favorite among both children and
adults. This candy can be a simple block of sweet almond paste, but is also
found covered with granulated sugar, dipped in chocolate, or flavored. It is
sold in bite-sized pieces or larger blocks, as well as in the shape of fruits,
animals, and special holiday shapes like Santa Claus or jack-o-lanterns.
Marzipan can be purchased pre-made in many baking shops and candy or
grocery stores. Cooks can also buy almond paste to make their own by
mixing equal parts of the paste with powdered sugar, and then slowly
working in a small amount of corn syrup until the mixture has a soft,
slightly dry, dough-like consistency. With their own marzipan, some food
coloring, a clean work surface, and some spare powdered sugar in case the
paste gets too sticky to work with, cooks can make their own candy in
whatever shapes they can imagine.
Difference Between Fondant And Marzipan

Although fondant and marzipan are both used in cake decoration and
candy making, they have distinct differences. Of the two types of fondant,
rolled and poured, rolled is used in cake decorating for professional, sleek-
looking cakes, whereas poured may be used as candy coatings or shaped
into candies itself. Marzipan is versatile enough to be used for cake coating
and candies. Fondant and marzipan both contain large amounts of
confectioner's sugar, but marzipan's main base is almond paste, so it has a
stronger flavor than fondant.
Both rolled and poured fondant use confectioner's sugar and light
corn syrup, but poured uses a melted confectionery coating or white
chocolate chips whereas rolled uses a gelatin or shortening. Rolled fondant
results in a pliable substance that can be rolled out and placed over iced
cakes for a sleek, even look or cut and shaped into decorations. Poured
fondant is a thick, but quick-drying, liquid mixture which can be poured
over candies or desserts or into molds to make candies.
To make rolled fondant, the shortening is mixed with the syrup, then
the vanilla and salt are added. The fondant is mixed into a dough and then
rolled into sheets to place over cakes. Poured fondant is created by stirring

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sugar and syrup together with water and then adding a melted coating or
chocolate and other flavorings. The mixture then must be poured over
candies or into forms before it hardens.
Marzipan is made with almond paste as well as confectioner's sugar

and corn syrup. Since marzipan contains a large amount of almond paste, it
has a stronger, nuttier flavor than fondant. It has a soft, clay-like texture
and so can be rolled out or shaped into candies. There are two main
difference between poured fondant and marzipan, however. Poured fondant
needs a form to shape it into candies whereas marzipan can be worked into
a shape like clay, and marzipan is too thick to be poured as a coating.
Despite the fact that both rolled fondant and marzipan can be rolled
out to cover cakes, only marzipan can also be shaped into candies. Although
both fondant and marzipan are naturally white, food coloring can be added
to either. Overall, marzipan is more versatile, able to accomplish alone what
two types of fondant can.
 Other Countries use various shapes as traditional treats during

specific holiday seasons, varying from novelty New Year “good luck” pigs,
heart-shaped Valentine gifts, brightly-colored Easter eggs and other holiday
shapes to chocolate-covered marzipan loaves and bars. It's also used as
icing for wedding and Christmas cakes
SELF CHECK 5.3-1

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1. Marzipan is an almond and sugar paste that is used to ice cakes and
other pastries or sculpted into a variety of shapes to be eaten as candy
or used as cake decorations
2. Marzipan is used to decorate cakes in other ways as well
3. It’s important to work quickly when making marzipan once the soft
caramel has been created
4. Since marzipan contains a large amount of almond paste, it has a
stronger, nuttier flavor than fondant. It has a soft, clay-like texture
and so can be rolled out or shaped into candies.
5. Marzipan pieces can be popped out of the mold by turning it upside
down and pressing or tapping firmly on the bottom.
ANSWER KEY 5.3-1

1. T

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2. T
3. T
4. T
5. T

STANDARDS AND OPERATING PROCEDURES IN COATING MARZIPAN

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After reading this information sheet, you must be able to :
understand the standard procedures in coating marzipan.
Petit fours are a traditional French treat that are used to supplement
a dessert. Over time, these treats, which are roughly translated as "small
oven" in French, have been used as gifts and desserts for events such as
baby showers, weddings and Christmas. There are many ways to make petit
fours, but one of the most common is covering the cakes with a layer of
fondant so as to create a soft outer shell over the cake.
How to coat petit fours with marzipan
1. Roll out the marzipan so that it is approximately the same size as the
génoise. You may need to use a bit of flour so that it does not stick
to the rolling pin.
2. Brush a thin layer of simple syrup over the top of the marzipan so
that it is slightly sticky.
3. Place the marzipan over the top of the génoise with the sticky side
down, and cut off any parts of the marzipan that hang off the edge
with the shears so the marzipan is flush with the side of the génoise.
4. Place the génoise in the refrigerator for a few hours or overnight.
5. Use the ruler to mark out 1 1/2-inch sections on the génoise cake. Do
this by using the knife to make small nicks at the edge of the cake on
the left and right sides and top and bottom.
6. Cut the génoise, using the marks that you have just made on either
side of the cake, into squares.
7. Take one of the cubes of génoise by holding the top (covered with
marzipan) and the bottom and dip each side into the European
fondant.
8. Place the cube onto the pastry rack and, using the icing spatula, take
a bit of the fondant and cover the remaining section on the top of the
marzipan.
9. Allow the petit fours to form an outer shell before serving.
.

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JOB SHEET 5.3-1
Title: PREPARE MARZIPAN PETIT FOURS
Performance Objective: Given the recipe, Tools and materials

needed, you must be able to prepare marzipan petit fours and present it
to your trainer for evaluation.
Supplies/Materials
2 ¼ c ground almond
1 pc egg beaten
1/2 c white sugar
¾ c powdered sugar
Tools and Equipments Needed: Measuring cup, wire whisk, mixing

bowls, tray, weighing scale.
Steps/Procedure:
1. Mix all dry ingredients to form a dough.
2. Devide the marzipan into bite size pieces and form into ball.
3. Cover with damp cloth to prevent the marzipan from drying out.
4. Form the marzipan into different shapes as desired.
5. For variations, you may coat marzipan with tempered chocolate.
6. Allow the petit fours to form an outer shell before serving.
Assessment Method: Demonstration

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LEARNING OUTCOME #4 Prepare Caramelized Petit Fours
CONTENTS:
 Specifications of fresh fruits needed to caramelized
 Specifications of dried fruits needed.
 Kinds of sugar to caramelized
 Fresh fruit/ fruit segments are selected to caramelized petit fours in
accordance with required specifications and enterprise standards.
 Petit 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.
CONDITION:
 Set of knives
 Rolling Pin
 Molder
 Pots and pans
 CD’s, VHS
 Hand-outs
ASSESSMENT METHOD:
Demonstration
Written examination

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Learning Outcome 4: Prepare Caramelized Petit Fours

(Stages of Sugar Syrup) Information Sheet 5.4-1, don’t
hesitate to approach your facilitator.
5.4-1.
self-check again.

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Kinds of Sugar to Caramelize
Learning Objective:
1. identify different Kinds of sugar
2. Identify the different stages of sugar syrup
Types of Sugars
The process of extracting and purifying

sugars from sugar cane and sugar beet
allows for the production of a large
variety of sugars. Sugars may differ in
colour, flavour, sweetness and crystal
size. Each of these characteristics
allows sugar to perform a variety of
functions in food products, in addition
to providing a sweet taste. Some types of sugar are listed below.
Alternative
Sugar Description Uses
Names
White moist granulated sugar Brilliant
Brown blended with small quantities Yellow Sugar Used in baked
Sugar of pure sugar syrups goods as dry mixes,
(molasses) selected for colour Dark Brown and condiments.
and taste Sugar
The differences in colour and Demerara-

flavour between brown sugar style Sugar
depend on the amount of
molasses present. The more Golden
molasses, the stickier the Yellow Sugar
crystals, darker the colour
and stronger the flavour. Light Yellow
Sugar
Sugar refiners can produce
brown sugar from boiling Muscovado

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refinery cane syrups until Sugar
brown sugar crystals form, or
by blending molasses syrup Plantation
with white sugar crystals. Raw Sugar
Soft Sugar
Yellow
Sugar
Burnt Sugar Sugar caramelized by cooking

at a high temperature. Caramelized Prepared in
Sugar specialty foods
Not available for purchase, requiring a special
but can be made at home. flavour and colour
(e.g.. crème caramel
dessert)
Caramelized
See Burnt Sugar
Sugar
Caster
See Superfine Sugar
(Castor)
Sugar
Alternative
Names
Granulated sugar having a
Coarse Sugar larger crystal size. Used in making
fondants,
Highly resistant to colour confections and
change and breakdown (into liquors.
glucose and fructose) at high
temperatures.
Confectioner's
See Icing Sugar
Sugar

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Very moist granulated sugar Used as a
Demerara-
having a heavy molasses Brown specialty item for
style Sugar
coating (golden brown crystal Sugar household baked
sugar). goods.
A specialty light brown Often used in tea,

sugar, with large golden coffee or on top of
crystals which are slightly hot cereals.
sticky.
Lightly golden, granulated Dried cane
Evaporated Used in baked
cane sugar with a slight syrup
Cane goods, on top of
molasses flavor. Produced
Sugar hot cereal, and to
from milled sugar cane Cane syrup
sweeten beverages,
through a single- solids
smoothies, or
crystallization process. The plain yogurt.
filtered, clarified sugar cane Turbinado
juice is evaporated into a sugar
syrup, crystallized and dried.
Evaporated
Used as a sweetening agent cane juice
similar to light brown sugar, (misleading
golden yellow sugar, term as this
turbinado sugar and other is a
specialty sugars that retain sweetening
more molasses. syrup, not a
juice.)
Contains trace minerals and
vitamins which are not
significant in relation to
nutrition requirements; has
the same number of calories
as table sugar.
Fondant
See Icing Sugar
Sugar
Fruit Sugar
See Superfine Sugar
Golden Syrup Table syrup containing Refiner's

sucrose and invert sugar Syrup Used in recipes as
(sucrose broken down into a syrup topping.
its two component sugars, Refined
glucose and fructose). Sugar

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Made from selected blended Syrup
refinery cane syrups, which
are thickened by
evaporation.
Golden Yellow
See Brown Sugar
Sugar
Back to top »
Alternative
Names
Pure sucrose Refined Sugar General household
Granulated use.
Sugar The most common form of Sucrose
refined sugar, made from Used in bread,
sugar cane and sugar beet. Table Sugar pastries, candy &
processed foods.
Sold in varying crystal or White Sugar
granule sizes including:
Coarse, Medium, Fine, Extra
Fine (or Special Fine,
Verifine), Ultrafine, Superfine
(or Fruit Sugar, Fruit
Powder, Powdered Sugar,
Instant Dissolving Sugar).
Confectioner's
Icing Sugar
Finely ground granulated Sugar Used in special
sugar, which contains glazes, icings for
approximately 3% cornstarch Fondant cakes and donuts,
(gluten-free), an anti-caking Sugar and some sweet
agent to prevent clumping. pastries.
Fondant Icing
Sugar
Powdered
Sugar
Pure Icing

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Sugar
Super Icing
Sugar
Mainly used in soft
Liquid Mixture of glucose and drinks.
Invert fructose when sucrose is
Sugar broken down in solution. Also used in
confectionery,
canning and
baking.
Used by food
industry; not
available for
purchase by
consumers.
Liquid Used in beverages,
Liquid
Granulated white sugar Sucrose jams, candy, ice
Sugar
dissolved in water cream, syrups, and
Sucrose cooked fondants
Syrups (i.e. fudge)
Used by food
industry; not
available for
purchase by
consumers.
By-product of sugar cane Table or Baking, yeast
Molasses
and sugar beet refining Fancy production
processes. Molasses
Rum or other
Dark coloured syrup. Refiner's or alcohol production
Blackstrap or as a fermentable
Generally, molasses from Cooking carbohydrate.
refineries requires further Molasses
processing to meet the food Animal feeds and
grade standard (to be Syrups related
packaged and sold in the applications.
grocery store.
Back to top »

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Alternative
Names
Dry crystal sugar made by
Muscovado crystallization of dark syrups Barbados Specialty product
Sugar (similar to Demerara-style) Sugar used on cereal, in
puddings & fruit
Crystals are slightly coarser cakes, in
and stickier in texture than marinades &
regular brown sugar. sauces, or in coffee
or tea.
Produced at an early stage of
the refining process where
not all plant pigments and
flavours are removed.
Ranges from light to dark

brown and has a strong
molasses taste.
Grown where sustainable Used in place of
Organic
agriculture is practised, for granulated white
Sugar
example, crop rotation, sugar.
effective soil conservation and
natural biological pest control For example, in
(no pesticides or artificial cooking, baking, or
fertilizers). on cereal and in
coffee, tea and
Made from cane syrups that other beverages.
are filtered and cleaned using
only natural herbal extracts
and vegetable purifiers.
Decorative
Pearl Sugar
Lumps of refined sugar Sugar Used mainly in the
particles baking and
Sanding confectionery
Sugar industries to
sprinkle on top of
baked goods.
Plantation
See Turbinado-style sugar
'Raw' Sugar

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Powdered See Icing Sugar
Sugar
Raw Sugar
Raw sugar is a sticky brown This product is not
sugar produced at a sugar sold to consumers
mill by extracting cane juice because it does not
from sugar cane, then meet Canadian
partially purifying the sugar Standards for
through boiling, evaporation health and hygiene.
and re-crystallization. It looks
like soft brown sugar but
contains impurities that
require it to be refined before
meeting local health
standards. Not to be confused
with "sugar in the raw",
which is a specialty refined
sugar.
Refined
See Golden Syrup
Sugar syrup
Refiner's
See Golden Syrup
Syrup
Sanding
See Pearl Sugar
Sugar
Soft Sugar
See Brown Sugar
Sugar
See Granulated Sugar
Back to top »
Alternative
Names
Bar Sugar Excellent for
Superfine Crystal size is the finest of all sprinkling over fruit
Sugar the types of granulated sugar or cereals, or in

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creamed mixtures,
Berry Sugar meringues and
baking.
Castor
Sugar Superfine Sugar is
used commercially
Extra Fine in powdered
Sugar preparations and
dissolves easily in
Fruit Sugar cold beverages.
Instant Used in the

Dissolving preservation of
Sugar fruits.
Ultrafine
Sugar
Table Sugar
Turbinado- A semi-refined specialty Plantation Used for hot

style Sugar brown sugar. Sugar beverages.
It is a raw sugar that has Sugar in the Can be used as a

been processed (double Raw finishing touch for
washed) for human cookies, pastries
consumption. Washed raw and cobblers.
sugar
Its molasses coating gives it a
golden colour and mild
caramel taste.
Found in restaurants and

specialty shops
White Sugar

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STAGES OF CARAMELIZING SUGAR
COLD WATER TEST: Density or

concentration of sugar to water is
measured when a small amount
SYRUP BOILING (1/2 to 1 teaspoon) of syrup is
POINT - CANDY dropped from a clean spoon into a
THERMOMETER:Rea small bowl of very cold water (not ice
d At Eye Level. Must cold) and then quickly examined or
CONFECTION
Be Dry And Clean carefully picked up. The firmness
Whenputting Into The indicates temperature of syrup. As
Candy Pot EACH the water heats and evaporates, the
TIME. concentration of sugar in the syrup
rises; the higher the concentration
of sugar, the harder the mixture will
be upon cooling.
Stir over heat until Imbibing cake

Simple sugar syrup
dissolved layers.
Boils at 212 degrees F at sea

212 degrees F Water
level.
Thread Stage Syrup, fruit Thread: At this relatively

215° F–235° F liqueur and low temperature, there is
/108° C–118° C some icings still a lot of water left in the
sugar concentration: syrup. The liquid sugar may
80% be pulled into brittle threads
between the fingers. Or, take a small
amount of the syrup onto a spoon,
and drop it from about 2-inches
above the pot. Let it drip into the
pan. If it spins a long thread, like a

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spider web, it's done.
Pearl: 220 - 222 degrees F -

The thread formed by
Jelly, candy, pulling the liquid sugar may
fruit liqueur be stretched. When a cool
making and metal spoon is dipped into the syrup
some icings and then raised, the syrup runs off
in drops which merge to form a
sheet.
Blow or Soufflé: 230 - 235

degrees F - Boiling sugar
Delicate sugar
creates small bubbles
candy and
resembling snowflakes. The
syrup
syrup spins a 2-inch thread when
dropped from a spoon.
Fudge, Soft ball: A small amount of

Fondant, syrup dropped into chilled
pralines, pâte water forms a soft, flexible
Soft-Ball Stage
â bombe or ball, but flattens like a
235° F–240° F
Italian pancake after a few moments in
/118° C–120° C
meringue, your hand.
sugar concentration:
peppermint
85%
creams and
classic
buttercreams
Firm-Ball Stage Firm ball: Forms a firm ball

245° F–250° F that will not flatten when
Caramel
/123° C–125° C removed from water, but
candies
sugar concentration: remains malleable and will
87% flatten when squeezed.
Hard-Ball Stage Nougat, Hard ball: At this stage,

250° F–265° F marshmallows, the syrup will form thick,
/125° C–133° C gummies, "ropy" threads as it drips
sugar concentration: divinity, and from the spoon. The sugar
92% rock candy concentration is rather high now,
which means there’s less and less

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moisture in the sugar syrup. Syrup
dropped into ice water may be
formed into a hard ball which holds
its shape on removal. The ball will
be hard, but you can still change its
shape by squashing it.
Soft Crack: As the

syrup reached soft-
crack stage, the
Soft-Crack Stage
bubbles on top will become smaller,
270° F–290° F
thicker, and closer together. At this
/135° C–145° C Taffy
stage, the moisture content is low.
Syrup dropped into ice water
95%
separates into hard but pliable
threads. They will bend slightly
before breaking.
Hard Crack: The hard-

crack stage is the
highest temperature
Hard-Crack Stage
you are likely to see
300° F–310° F
Butterscotch, specified in a candy recipe. At these
/150° C–155° C
brittles temperatures, there is almost no
water left in the syrup. Syrup
99%
dropped into ice water separates
into hard, brittle threads that break
when bent.
Hard-Crack Stage
Hard candies,
320° F–335° F
toffee
/160° C–168° C
If you heat a sugar syrup to

temperatures higher than any of the
CARAMELIZING candy stages, you will be on your
SUGAR: way to creating caramelized sugar
(the brown liquid stage)—a rich
addition to many desserts.
330 - 360° F From flan to Caramel: Syrup goes from clear to

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Above 330° F, the brown as its temperature rises. It no
caramel cages,
sugar syrup is more longer boils, but begins to break
etc.
than 99% sucrose. down and caramelize.
Caramel - Light Brown: The

liquefied sugar turns brown. Now
the liquefied sugar turns brown in
color due to caramelization. The
Light caramel
sugar is beginning to break down
340° F for syrups,
and form many complex compounds
/170° C color and
that contribute to a richer flavor.
flavor
Caramelized sugar is used for
dessert decorations and can also be
used to give a candy coating to nuts.
355 - 360° F Spun sugar, Caramel - Medium Brown: The

/178–180° C sugar cages liquefied sugar darkens.
375 - 380° F Coloring agent Caramel - Dark Brown: The

/188–190° C for sauces. liquefied sugar darkens further.
410° F Black Jack: The liquefied sugar

None
/205° C turns black and then decomposes.

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Self Check 5.4-2
Identify what is being described:
1. In which stage do you call it when a small amount of syrup dropped
into chilled water forms a soft, flexible ball, but flattens like a pancake
after a few moments in your hand?
2. At this stage the liquid sugar may be pulled into brittle threads
between the fingers. Or, take a small amount of the syrup onto a
spoon, and drop it from about 2-inches above the pot.
3. At this stage syrup goes from clear to brown as its temperature rises.
It no longer boils, but begins to break down and caramelize
4. At this stage the liquefied sugar turns black and then decomposes.
5. If you want to make a caramel Candy, what stage of sugar do you

need?

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Answer Key 5.4- 2
1. Soft ball
2. Thread stage
3. Caramel
4. Black Jack
5. Firm Ball

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LEARNING OUTCOME # 5 Display petit fours
CONTENTS:
 Tips on how to display petit fours
1. Select and prepare appropriate receptacles for petit fours.
2. Display petit fours creatively to enhance customer appeal.
CONDITION:
 Set of knives
 Rolling Pin
 Molder
 Pots and pans
 CD’s, VHS
 Hand-outs
ASSESSMENT METHOD:
Demonstration
Written examination

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Learning Outcome 5: Display Petit Fours

(TIPS ON HOW TO DISPLAY Information Sheet 5.5-1, don’t
PETIT FOURS) hesitate to approach your facilitator.
5.5-1.
self-check again.

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Information sheet 5.5-1
TIPS ON HOW TO DISPLAY PETIT FOURS
After reading this information sheet you must be able to display
petit fours.
An army of dipped walnut caramels

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To get the small Petit Fours use the trick cutting the pound cake into 1″
thick slices and with a round circle cutter you cut out the small cakes.
Then you place the small cakes on a wire rack with a baking tray
underneath to collect any leftover icing. Use a ladle to pour the icing over
the small cakes in a circular movement. Here it is important that you
quickly pour enough icing over the cakes because you want to seal the
cakes completely with the icing. If the icing is too thick at this stage you will
have problems with it harden before it have covered the small cakes all the
way to the bottom.

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Instant fondant icing mix is fun to work on but I still want to try out
the Petit Four glaze because it just looks smooth and pourable. When the
Petit Fours are all done with the icing, you can cut them loose by using a
small sharp knife and with slightly wet fingers transfer them to cupcake
paper cases. Now your Petit Fours are ready to be decorated.

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TASK SHEET 5.5-1
Title: DISPLAYING PETIT FOURS
Performance Objective: Given the recipe, Tools and materials

needed, you must be able to display petit fours and present it to your
trainer for evaluation.
Supplies/Materials
 Fresh flowers
 Gum paste flowers
 Sprinkles
 Candies/ jellies
 Fruit preserved
 Fresh fruits
Equipment
 pastry bag
 cake turn table
 straight spatula
 cake comb
 cake boar
 pastry tip
Steps/Procedure:
1. Using one of the recipes you have baked previously in this
module, decorate and present it to your trainer for evaluation.
2. Apply the techniques in displaying petit fours.

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DISPLAYING PETIT FOURS
PERFORMANCE CRITERIA YES NO

Did the trainee…
 Appropriate receptacles are selected and
prepared for display of petits fours
 Petits fours are displayed creatively to enhance
customer appeal.
Comment/Suggestions:
Trainee’s Name__________________________ Date:___________

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LEARNING OUTCOME #6 Store petit fours
CONTENTS:
Tips on Storing petit fours
 Petits fours are stored in required temperatures and conditions to
maintain maximum eating qualities, appearance and freshness.
 Petits fours are packaged in accordance with established standards
and procedures
CONDITION:
 Set of knives
 Rolling Pin
 Molder
 Pots and pans
 CD’s, VHS
 Hand-outs
ASSESSMENT METHOD:
Demonstration
Written examination

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STORE PETIT FOURS
1. Read Information Sheet 5.6-1 After reading the information sheet,

Tips on storing petit fours learner is encouraged to answer the
self check.
Check answers with the answers

2. Answer self-check for 5.6-1
key 5.6-1.
Information Sheet 5.6 -1

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TIPS ON STORING PETIT FOURS
After reading this information sheet you must be able to store
and package petit fours.
Storage of Petit Fours

In general, store Petit Fours as you would as a filled and frosted cake.
Always do a test beforehand to see how your combination of icing, frosting
and decorations holds up, especially if making large amounts for a special
occasion.
Petit Fours can be made up to 24 hours ahead of time. Let dry
completely before storing in an airtight container. Refrigerate if contains
perishable fillings and icings.
You can freeze Petit Fours unless it is covered in Fondant and/or
contains perishable dairy based items such as whipped cream, custards,
etc. (Fondant iced cakes become limp and sticky on thawing). Keep them in
their papers and place in a plastic square and airtight container suitable for
freezing. You can then just take them out as you need them. They should
keep well for about 30 days, but try and use earlier to prevent pastry from
absorbing freezer odors!
Store your Petit Fours in a card board box that is not completely
airtight or the icing can get sticky. The refrigerator will melt the icing
When candies have completely cooled after making them, they can be
stored in various ways. Keep different types of candy separate from one
another. Brittles soften if stored with creamy candies. Protect taffies,
caramels, nougats, and popcorn balls from dampness by wrapping them
individually in clear plastic wrap. Airtight storage in a cool place is best.
Some candies may be frozen, but avoid freezing those made with fruits and
nuts.
Guidelines In Storing Petit Fours

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ROOM
HOW TO STORE: FRIDGE FREEZER
TEMP
Air tight tin with wax paper

separating layers of candy;
Brittles 1 week
do not store in the
refrigerator or freezer.
For easiest storage wrap

the block of caramel in
aluminum foil and cut off
portions as needed. Cut
caramels tend to stick
together and not hold their
2-3
Caramels shape unless individually
weeks
wrapped. Store cut
caramels in layers,
separated by waxed paper
or aluminum foil in an
airtight metal or plastic
container in a cool place.
Caramel
Room temperature
Covered Nuts
Be careful when freezing

chocolate. Freezing and
storing can cause "bloom",
which is when the cocoa
Chocolate,
butter comes to the surface
Basics -
and causes gray or white
Storage
streaks and dots - it doesn't
mean that the candy has
spoiled but it doesn't look
very nice.
Air tight tin at room

Fondant temperature for 24 hours,
use or refrigerate
Air tight tin with wax paper 1-2
Fudge 3 months
separating layers of candy weeks
Hard Candy Air tight containers or

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individual bags.
Pralines Air tight container
Toffee 2 months
Best kept under

refrigeration. Go to truffles
Truffles 2 months
for more detailed
information.

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FOOD PACKAGING
Food packaging is valuable to preserve food .It aids in lengthening the life of
the food
A package protects the food stuff from physical damage to food
during handling and contamination by dirt and other foreign materials .It
also prevents
Infestation of insects, rodents and microorganism moreover less a
grain of moistures is controlled with air light and heat and contaminating
gasses is minimized.
Types Of Food Packaging
The types of packaging materials best suited for a particular
food depends on the size and shape of the food, consistency and its state
when packed, or solid or liquid.
Classification of the types of packaging materials:

1 Flexible or soft packaging materials:
a. cellophane
b. Aluminum foil
c. Polyethylene
d. Wax coated paper
e. tetra pack
f. saran film
g. laminated wrapping
h. other such as box, edible package, plastic bag
2. Rigid Containers
a. glass jars
b. cans
c. rigid plastic containers
d. paper board cartons
e. bags and boxed bags
CHARACTERISTICS of PACKAGING MATERIALS

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The main function of the package is to ensure complete protection of the
contents. The packaging materials should be suitable to the products
properties, should not alter the good qualities of the products. A package
characteristic includes moisture proffers, resistance to microorganism,
resistance to insects and rodents, protection against light and odor retention
and absorption.
Food Packaging Service the Following Purpose:
1. It protects food from physical and chemical spoilage.
2. It enhances the shelf stability of the food stuff.
3. It facilitates the handling of the food.
4. It simplifies storage of food stuff.
Food Storage
To retain quality and nutritive value, stock only the kinds and amounts of
food you can store properly. Proper storage means maintaining a clean
refrigerator and freezer. Avoid overcrowding the refrigerator. Arrange items
so cold air can circulate freely.
SELF CHECK- 5.6-1

Directions: Write true if the statement is true and false if the
statement is false .Use your answer sheet.
1. Petit Fours can be made up to 24 hours ahead of time?
2. You can freeze Petit Fours unless it is covered in Fondant

and/or contains perishable dairy based items such as
whipped cream, custards, etc.

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3. Food packaging is valuable to preserve food and aids in
lengthening the life of the food
4. Proper storage means maintaining a clean refrigerator and
freezer
5. It protects food from physical and chemical spoilage.
Answer Key 5.6-1
1. True
2. True
3. True
4. True
5. True

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COMPETENCY EVALUATION
TRAINEE’S NAME
FACILITATOR’S NAME
QUALIFICATION BREAD AND PASTRY PRODUCTION NC II
UNIT OF COMPETENCY Prepare and Display Petit Fours

COVERED

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Witten Test
Demonstration
w/questioning
Ways in which evidence will be collected: [tick the column]
Interview
The evidence must show that the candidate……
 Prepared Sponges and bases, cut and assemble
according to standard recipes and enterprise X
requirements and practices.
 Prepared Fillings with the required flavors and
X
consistency.
 Fondant icing is brought in accordance with the
required temperature and established standards X
operating procedures.
 Designed decorations and used in accordance with
X X
the establishment standards and procedure.
 Baked and decorated a selection of small choux
paste shapes in accordance with established X
 Prepared and blended baked sweet paste are in x
accordance with established standards and X
procedures.
X
 Finished garnishes, glazes and used in accordance
X
with the established standards and procedures.
 Flavored and shaped marzipan petit fours to the x
X
required specifications and enterprise standards
 Fresh fruits/fruit segments are selected to
caramelized petits fours in accordance with X X
required specifications and enterprise standards
 Petits fours are sandwiched with dried fruits or
nuts or filled with flavored marzipan and coated
X
with pale-amber colored caramel according to
specifications and enterprise standards.
 Appropriate receptacles are selected and prepared
X
for display of petits fours
 Petits fours are displayed creatively to enhance x
X
customer appeal.

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 Petits fours are stored in required temperatures
and conditions to maintain maximum eating X
qualities, appearance and freshness.
 Petits fours are packaged in accordance with x
X
established standards and procedures
DEMONSTRATION WITH QUESTIONING CHECKLIST
TRAINEE’S NAME
FACILITATOR’S NAME
QUALIFICATION Bread And Pastry Production NC II
UNIT OF COMPETENCY COVERED PREPARE AND DISPLAY PETIT FOURS

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DATE OF ASSESSMENT:
TIME OF ASSESSMENT:
Given the necessary materials, tools and equipment, the candidate must be able to
perform the following within two (2) hours.
 Prepare Vanilla Chiffon with Swiss Buttercream icing
 Prepare and Display Petit Fours
During the demonstration of skills, the candidate: Check (√) to show

if evidence is
demonstrated
Yes No N/A
.Selected measured and weighed ingredients
Selected and used appropriate equipment tools and utensils
Selected appropriate oven temperature to bake products
Select and prepare fillings, coatings(finishing)decorations
Prepared garnishes, glazes and choux paste
Prepared marzipan ,caramelized and various types of petit fours
Assembled cakes and filling
Decorated and presented petit fours
Applied food hygiene and safety principles
The candidates overall performance was: ___Satisfactory ___not satisfactory
WRITTEN EXAMINATION
Direction: Write TRUE if the statement is correct and FALSE if incorrect

and write your answer in the space provided for.
1. Petit four is a small cake generally eaten at the end of a meal or served as
part of dessert.
2. Petit Four is a German word meaning "small oven”.

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3. Petits fours salés are bite-sized salted appetizers usually served as part of
cocktail parties or buffets.
4. Fondant can refer to any bite-sized sweet presented at the end of a meal;
they're usually tiny, beautifully iced cakes.
5. Petits fours salés means "salted" or "savoury".
6. Petits fours secs (sec means “icy”).
7. Petits fours glacés (glacé meaning "dry").
8. A génoise or sponge cake absorbs flavored syrups and liqueurs, resulting
in moist, flavorful cakes.
9. Once your cakes are baked and cooled, they can be wrapped well and
frozen for up to 3 months.
10. The simplest decorating technique for petit fours is to frost the top
of the whole cake, and then cut it into shapes.
11. After making the cake in a sheet pan, freeze it overnight before
making Petit fours- freezing will tighten the crumb of the cake, making it
easier to cut and frost them.
12. When filling a cake with jam or a nondairy filling, you can freeze it
afterwards. There is a need to thaw when you take it from the freezer
13. Puff pastries are the lightest and the richest of all the pastries and
rises in the most dramatic way. It is also the most difficult to make.
14. Choux pastry differs from all other types of pastry; it is much
harder in texture, and is piped or spooned onto a dampened baking sheet
rather than being rolled out.
15. Petit fours are best stored in airtight cool place.
ORAL QUESTIONS FOR DEMONSTRATIONS WITH QUESTIONING
Questions to prove candidates underpinning knowledge Yes No
1.What is a petit four?
2.How do you display petit fours attractively to enhance

costumers appeal?
3.What is the importance of packaging petit fours? Properly

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4.How do you store petit fours?
5. How do you plate a selection of petit fours to a guest?
6. What is the difference between a petit four sale and petit

four Sec and petit glace?
7. What is the difference between fondant and marzipan?
The Candidates oral performance was :

___Satisfactory ____ Not Satisfactory
Trainers Signature: Date:
Facilitator’s signature: Date:
COMPETENCY EVALUATION RESULT SUMMARY(CARS)
NAME of TRAINEE
NAME of FACILITATOR
QUALIFICATION BREAD AND PASTRY PRODUCTION NC II
UNIT OF COMPETENCY PREPARE AND PRODUCE BAKERY PRODUCTS
DATE OF EVALUATION

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TIME OF EVALUATION
The Performance of the Trainee in the following Satisfactory Not

assessment methods [ Please Tick appropriate Satisfactory
box]
A. Written Exam
B. Interview
C. Demonstration
Did the trainee’s overall performance meet the

required evidences/standards?
Recommendation
For re-evaluation on_______________________________
Qualified to take the Next Competency
General comments [Strengths/Improvement Needed
Trainee’s Signature: Date:
Facilitator’s Signature: Date:

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COMPETENCY BASED LEARNING MATERIAL

Qualification : BREAD AND PASTRY PRODUCTION NC II

UNIT OF COMPETENCY : PREPARE AND DISPLAY PETIT FOURS

MODULE TITLE : PREPARING AND DISPLAYING PETIT FOURS

QUIRINO STATE UNIVERSITY

Date Revised : Document No.

Welcome to the Module in Preparing And Displaying Petit Fours.

The unit of competency “Prepare And Display Petit Fours contain

You are required to go through a series of learning activities in order

Recognition of Prior Learning (RPL)

If you can demonstrate to your trainer that you are competent in a

Date Revised : Document No.

This module was prepared to help you achieve the required

Date Revised : Document No.

Date Revised : Document No.

QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II

1. Prepare iced petit fours

Date Revised : Document No.

Date Revised : Document No.

LEARNING OUTCOME #1 Prepare Iced Petit Four

Learning Activities Special Instructions

INFORMATION SHEET 5.1-1

Date Revised : Document No.

Modern petit fours usually consist of a geometrically cut piece of

With a seemingly infinite variety of shapes, flavors and decoration, you

CATEGORIES OF PETIT FOURS:

Date Revised : Document No.

3. petits fours salés (sale meaning "salted" or

Sponges and bases

A génoise (zhehn-WAHZ), or sponge cake, acts like exactly that: a

Date Revised : Document No.

Once your cake layers are filled, the simplest

 If you wish to glaze the tops and sides of your

White or dark chocolate glazes and poured fondant work especially

If you like the almond flavor of marzipan, a thin layer of marzipan

Date Revised : Document No.

Date Revised : Document No.

______4. It includes a variety of small desserts, such as special dainty

II. Answer the following with true or false.

Date Revised : Document No.

Date Revised : Document No.

Date Revised : Document No.

Date Revised : Document No.

Techniques on How to Make Iced Petit Four

Petit fours add an elegant touch to any occasion.

1. Mix the icing. For a basic icing that will

2. Heat the mixture over a double boiler.

Date Revised : Document No.

Many people love the taste of

Another way of layering petit fours is to use a type of butter-, egg- or

Date Revised : Document No.

Date Revised : Document No.

Direction: Write TRUE if the statement is correct and FALSE if the

To make petit fours glace, a dense cake recipe or mix holds

Date Revised : Document No.

Date Revised : Document No.

For the base : 1 recipe chiffon cake

Tool/Equipment : mixing bowl ,measuring devices, cutting tools,

Date Revised : Document No.

Trainees Name:__________________________ Date:____________________

Trainee’s Name__________________________ Date:___________

Date Revised : Document No.

Date Revised : Document No.

Trainees Name:______ Date:

Trainee’s Name________________ Date:_

Trainees Name:___ Date:_

Trainees signature:___________ Date:

Facilitator’s Signature __________ Date :_