Senior High School

Technical-Vocational
Livelihood Track
Home Economics
Bread And Pastry Production
Quarter 2 – Module 4
Prepare And Display Petit Four
 COPYRIGHT 2021

Section 9 of the Presidential Decree No. 49 provides:

“No copy shall subsist in any work of the Government of the Philippines.
However, prior approval of the government agency or office wherein the work is created shall
be necessary for exploitation of such work for profit.”

The original version of this material has been developed in the Schools Division of Surigao del
Norte through the Learning Resource Management and Development Section of the Curriculum
Implementation Division. This material can be reproduced for educational purposes; modified for the
purpose of translation into another language; and creating of an edited version and enhancement of
work are permitted, provided all original work of the author and illustrator must be acknowledged and
the copyright must be attributed. No work may be derived from any part of this material for commercial
purposes and profit.
This material has been approved and published for online distribution through the Learning
Resource Management and Development System (LRMDS) Portal (http://lrmds.deped.gov.ph) and
Division Network Academy (https://netacad.depedsdn.com).

Development Team of the Module

Writer: Wendy Lyn P. Cortina

Editor: Leonila J. Floria
Reviewers: Juliet A. Tan, Maria Linda D. Enario,
Ruby V. Domiquel, Jennifer C. Lejesta
Illustrator: Stephen B. Gorgonio
Layout Artists: Ivan Paul V. Damalerio, Alberto S. Elcullada, Jr., Joeneven M. Lejesta,
Michelynn C. Enot
Management Team: Ma. Teresa M. Real
Laila F. Danaque
Dominico P. Larong, Jr.
Gemma C. Pullos
Manuel L. Limjoco, Jr.

Printed in the Philippines by

Department of Education – Schools Division of Surigao del Norte

Office Address: Peñaranda St., Surigao City

Tel. No.: (086) 826-8216
E-mail Address: surigao.delnorte@deped.gov.ph

i
 Senior High School

Technical-Vocational
Livelihood Track
Home Economics
Bread And Pastry Production
Quarter 2 – Module 4
Prepare And Display Petit Four

i
Introductory Message
For the facilitator:
Welcome to Technical and Vocational Livelihood 12 Self-Learning Module on
Prepare and Display Petit Fours!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher or
facilitator in helping the learners meet the standards set by the K to 12 Curriculum
while overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also aims
to help learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body
of the module:

Notes to the Teacher

This contains helpful tips or strategies that will help

you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.

For the learner:

Welcome to Technical and Vocational Livelihood 12 Self-Learning Module on
Prepare and Display Petit Fours!

This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be enabled
to process the contents of the learning resource while being an active learner.

ii
CONTENT STANDARD The learner demonstrates an understanding of
the basic concept and underlying theories in
preparing and displaying petit fours.

PERFORMANCE The learner demonstrates competencies in

preparing and displaying petit fours.
STANDARD
LEARNING PREPARE AND DISPLAY PETIT FOURS.
COMPETENCIES:
LO 1 Prepare Iced Petit Four
Code: TLE_HEBP9-12-IV-a-b-12
LO 2 Prepare Fresh Petit Four
Code: TLE_HEBP9-12-IV-c-d-13
LO 3 Prepare Marzipan Petit Four
Code: TLE_HEBP9-12-IV-e-f-14
LO 4 Prepare Caramelized Petit Four
Code: TLE_HEBP9-12-IV-g-h-15

LEARNING OBJECTIVES: Cognitive:

• Identify the different types of petit fours
• Name the basic ingredients in
preparing/assembling petit fours

Affective:
• Share the importance in working
independently.
• Follow procedure correctly and
religiously.
Psychomotor:
• Collect pictures on different types of petit
four
• Create at least 1 type of petit four
following the desired characteristics and
specification.

1
INTRODUCTION
This module is written to suit your knowledge and skills need as a bread and
pastry production student. It is here to help you to learn and master your skills.
Interesting information about petit fours is in this module.

PRE - TEST

Directions: Read and understand each statement carefully. Choose and write the
letter of the correct answer on the space provided before the number.

_______1. A miniature bite-sized confections coated with icing refers to:

A. Fresh petit four
B. Iced petit four
C. Marzipan
D. Petit four

_______2. It is a type of petit four decorated/covered with fondant icing.

A. Fresh petit four
B. Iced petit four
C. Marzipan
D. Petit four

_______3. It is defined as a tiny fresh fruit tartlet.

A. Fresh petit four
B. Iced petit four
C. Marzipan
D. Petit four

_______4. What does the word “petit fours” translate to in English?

A. Small biscuits
B. Small cake
C. Small chocolate
D. Small oven

_______5. Which paste is made of almonds and sugar that is worked to plastic
consistency?
A. Fresh petit fours
B. Iced petit fours
C. Marzipan petit four
D. Petit four

2
_______6. A petit fours filling that enhances flavor, adds moisture, and binds the
product.
A. Butter
B. Ganache
C. Jams
D. Meringue

_______7. It is a mixture of chocolate and cream is used as filling for iced petit four?
A. Butter
B. Ganache
C. Jams
D. Meringue

_______8. An icing made of butter and or shortening, blended with confectioner’s

sugar or sugar syrup.
A. Butter cream
B. Custard
C. Ganache
D. Syrup

_______9. Which is a rich cream made of egg yolk and milk or heavy cream?
A. Butter cream
B. Custard
C. Ganache
D. Syrup

_______10. It is a sweetened mixture of ground almonds, liquid glucose or egg whites,

corn syrup or sugar syrup and either icing sugar or caster sugar.
A. Butter cream
B. Custard
C. Ganache
D. Marzipan

_______11. For how many days should a caramelized petit four may store?
A. 3 days
B. 1 to 2 weeks
C. 2 to 3 weeks
D. 3 to 4 weeks

_______12. The following are types of Petit fours, EXCEPT:

A. Caramelized petit four
B. Fresh petit four
C. Iced petit four
D. Marzipan

3
_______13. How to maintain the freshness of Petit four?
A. Must be produce 1 day ahead of time
B. Must be produce 3 days ahead of time
C. Must be produce 1 week ahead of time
D. Must be produce as close to serving as possible

_______14. Which of the following is the proper sequence in assembling petit four?
A. Prepare base, cut to shape, add filling, glazing, decorate to enhance
appeal, display
B. Cut to shape, add filling, prepare base, glazing, decorate to enhance
appeal, display
C. Display, decorate to enhance appeal, glazing, prepare base, cut to
shape
D. Glazing, display, decorate to enhance appeal, add filling, cut to
shape, prepare base

_______15. Your mother asked you to make something special for the snacks
because she have a friend coming in the afternoon, so you decided to
make petit fours. You're about to begin assembling the petit fours when
your mother receives a call telling her that the guest will be unable to
attend due to an emergency. What is the best way to do?
A. Prepare the petit fours and eat it.
B. You are going to assemble the petit fours and freeze it.
C. Keep all ingredients and set aside in your kitchen cabinet
D. Keep the ingredients in separate containers, bases placed in the
freezer; fillings, jams and fruits in the fridge.

REVIEW DRILL

In the previous module, you have learned the different ingredients, sponges,
fillings and even tools and equipment associated with cake products. You have a
learned the fundamental concepts in preparing cakes.

ACTIVITY 1- WHAT’S THE WORD!

This activity will find out how much you already know in your previous lessons.
Read and understand the directions carefully.

Directions: Arrange the letters below to form a word that fits each sentence.

1. It is a rich cake typically one containing layers of cream or fruit.

Hint: U A T E G A ________________
2. A rich cream made of chocolate and heavy cream.

4
 Hint: E H C A N A G ________________
3. An edible mixture used to fill pastries, sandwiches and cakes.
Hint: N I G L I L F ________________
4. Cook food in a dry heat method inside an oven.
Hint: K A B E ________________
5. A semi – liquid mixture of one or more flours combined with liquids
such as water, milk or eggs used to prepare various foods.
Hint: K E R T A B T ________________

ANALYSIS

Reflect on Me!
Direction: Share your insights on the following questions. Your responses in each
question will be graded according to the following rubrics:

5 4 3 2 1
Cited Evidence, Cited some Cited some Most parts of Did not
explained and evidence, evidence, the answer do explain or
expanded idea/s some parts of most parts of not have expand the
beyond simply the answer the answer evidence from answer
answering the are left are left the text and
question unexplained unexplained are left
unexplained

1. Can you name baked product that can be classified as petit four?
___________________________________________________________________
___________________________________________________________________

2. How do you relate petit four from cakes or cookies?

___________________________________________________________________
___________________________________________________________________

5
 Present and Display Petit Fours

SOURCE: Download cake clipart baked goods, cake clipart baked goods #146035 (webstockreview.net)

Petits fours were invented in 19th century France but quickly spread all over
Europe as a tea-time delicacy. It's easy to see why - these bite-sized delights are as
pretty to look at as they are delicious to eat. Petits fours are making a comeback today,
with petits fours recipes becoming extremely popular. There are both sweet and
savory petits fours types - the savory ones are like the appetizers you would see at a
cocktail party.

This module will help you learn the fundamental information in preparing the
different types of petit fours.

ABSTRACTION
Petit fours are small confections such as cookies, tartlets, and cakes that are
eaten with afternoon coffee or tea or as a dessert after a meal. Petit fours are light,
delicate, refreshing, and crisp. Petit fours are distinguished by the fact that they can
be consumed in one or two bites. The term "petit fours" is a French word literally means
small oven in English, which refers to the French tradition of baking small pastries in
a slow oven after large pastries have been removed and the oven temperature is
reduced.

Petit Fours denotes:

• Small biscuits and cakes tastefully decorated

• Designed to be served after dinner as dessert with after dinner coffee or
cocktails.

• Petit Fours supposedly and must be small. They are molded/cut into various
shapes (square, triangle, oblong or round). They are delicate, crisp, fresh,
attractive, light, and designed to be consumed/swallowed in just one or two
mouthfuls.

6
 • Petit four made from a variety of ingredients. They are usually small pieces that
have been baked. While the emphasis is on small, non-baked confectionery
items like caramelized and glace fruits, marzipan shapes, or other small sweet
delicacies are also served as Petit Fours.

Parts Of Petit Four

BASE

FILLING

GLAZE

GARNISH/
DECORATION

Types or kinds of petit four bases:

The base for petit four can be marzipan and sponge. A petit four base must

• Cake can be baked in shallow trays then topped with soft

topping then cut to shape desired similar to sponge sheets

• Shortbread mixture of flour, fat and sugar, enriched with

egg and has a short eating quality

• Pastry puff pastry can make a suitable base for petit fours
when a sweet filling is used.

7
 • Sponge baked in thin sheets and layered together with
filling which act as an adhesive to hold the sheets of sponge
together.

Filling and Flavor for Petit Four

• Jams are high in moisture is used to enhance

flavor, add moisture, and to bind the product. Blend
jam until a smooth consistency is attained, making
sure no lumps are present, as they will tear sponge
cake.

• Ganache is a mixture of chocolate and cream.

Ganache carry alcohol flavors well to add interest
to the petit fours. When ganache is agitated it must
be worked quickly as it will set.

• Butter creams need to be chilled before cutting.

Butter creams are flexible for decorating the tops of
petit fours as they can be flavored and easily piped.
However, they can be easily damaged at room
temperature.

Steps in preparing Petit Four

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

8
 2. Cut to shape
• Any shape can be used but wastage needs to be added
to the cost of production.
• It is best to use straight lines.
• Cut small.

3. Add Filling
• Spread a few tablespoons of filling over your first
layer

4. Glazing
• Do not prepare glaze too far ahead or it may lose shine,
gloss, heat.
• The preparation will need to be done again.
• Product must be dry.
• Plenty of workspace is required.

5. Decorate to enhance appeal

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

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

9
Design and display iced petit four
• It is important to design, decorate, and display petit fours to:
• Make them more attractive and appetizing
• enhance presentation, and
• visual and textural diversity.

Sample Petit Four Design

10
CATEGORIES OF PETIT FOUR

Petit Fours are divided into four Categories:

A. Iced Petit Four

B. Fresh Petit Four
C. Marzipan Petit Four
D. Caramelized Petit Four

A. ICED PETIT FOUR

Iced petit four are small, bite-sized cakes with a thin
coating of glaze, typically fondant, which is applied at the
end of the production process. Assembled in large sheets
and cut after setting up, petit fours glaze contains thin
layers of cake alternating with jam and/or butter cream.
The top of the cake is adorned with a thin layer of
marzipan to add flavor, as well as a smooth surface for the
glaze to settle on. Marzipan is made from almond paste,
a cooked sugar syrup, and sometimes glucose and/or egg
white. After the cake is cut, it can be enrobed in fondant,
or sometimes dipped in chocolate. Petit fours glazes are typically finished with
intricate, stylized piping.

11
 B. FRESH PETIT FOUR
Fresh petit fours also called petit fours fraise
or fresh are moist, filled with pastry cream
and often topped with fresh fruits miniature
éclairs, and cream puff.
This type of petit four is created with mini
pastries. The most common types of mini
pastries are fruit tarts, éclairs or cream puffs.
Cream puffs and éclairs are filled with butter
cream or pastry cream, while fruit tarts are
made with custard and fresh fruits on top. Some fresh petit fours are made with
marzipan and look like truffles. Fresh petit fours are not typically glazed, but some
éclairs and cream puffs have a chocolate glaze placed on top to finish them off.

C. MARZIPAN BASED PETIT F OUR

Marzipan is a sweetened mixture of

ground almonds, liquid glucose or
egg whites, corn syrup or sugar syrup
and either icing sugar or caster sugar.
It is also known as almond paste.
Marzipan is a very versatile paste.
Petit Fours based on a marzipan are
attractive and popular for their color
and appearance and their delicate pleasing taste.

Category of Ingredients Quantity

Marzipan Group
A Almond meal, blanched icing sugar 200g 275g
B Brandy almond extract 1tsp 1 drop
C Sugar syrup glucose, warm 100ml +/ 40g

Procedure:
1. Sift the icing sugar and combine ingredients from group A into a bowl.
2. Add the ingredients from group B and gradually add the warm glucose.
3. Knead until it forms like dough.
4. Wrap tightly.
The marzipan needs to be stored and protected after making it. It will dry and these
dry pieces will have an unpleasant texture should it be incorporated into the mix.

12
Modelled Marzipan
Marzipans can be modelled into various fruit, vegetables, animals, and flower shapes.
The most popular items are small marzipan fruits served as petit fours or candies. To
store marzipan, wrap it in a plastic cling wrap and place it in an airtight container.
Fruits and Flowers

To make small fruits, divide the paste into equal portions first., Carefully cut the
rectangle into 4 rows of 8 to make 32 equal pieces with a knife. Begin by rolling each
piece between the palms of your hands into around ball that is perfectly smooth and
free of seams and cracks. Then start molding the balls with your fingers into the shapes
of pears, apples, and other fruits. The best way to make realistic looking fruits is to use
real fruits as models. Imitate the shapes of the real fruits as closely as possible. You
can add special effects using ordinary tools or special modelling tools.
Let the fruits dry overnight before coloring. Flowers such as carnations and roses can
be used to decorate cakes as well as display pieces.

D. CARAMELIZED PETIT FOUR

Caramelized sugar can be used to 'glaze' petit fours before they are served.
Caramelized petit fours have a very short shelf life unless the sugar is sprayed with
lacquer after it is applied. Sugar breaks down when it stands for too long at room
temperature.
'Breaks down' the is a term used to describe action of moisture from the air attaching
itself to the sugar and dissolving the sugar. The surface becomes sticky and the sugar
just runs off the product.

13
Selection of fruits and nuts for caramelized petit four

Caramelized sugar can be used to

coat petit fours before they are
served. Caramelized petit fours are
mainly roasted nuts and dried fruits
with marzipan.
Any product that is coated with
caramel needs to be dried.
Strawberry and grapes can be dipped
in caramel but only have a life span of
a couple of hours. The product is best
consumed within 30-40 mites is best.

The main problem here is the moisture from the inside of the fruit weeps out and the
hard caramel falls off of the product. Caramelized nuts and marzipan work better if the
product is dry to carry the caramel better.

Preparation of caramelized petit four

• Put the product to be caramelized on a tray.
• Any fruit that is to be dipped in caramel needs to be dry and its skin needs to
be intact.
• Remove all the string and pith of orange.
• Grapes need to be in small clusters of 2 or 1.
• Nuts should be slightly roasted; raw nuts have a diminished flavor to them.
• Prepare the equipment needed before the making of the caramel.
• Having a prepared surface to place the caramel dipped product is also
important.
• An oiled surface will allow the caramel to cool and then not bond to the surface.
• If hot caramel is placed onto an unprepared surface it will stick to the surface.
• The product will then crack when attempting to remove the product from that
surface.

Preparation of coating for fruits

• Caramel is sugar that is cooked until it reaches a temperature of 156°C until it
begins to color. The color intensifies as the temperature increases.
• Caramel that has reached a temperature of 175°C is burnt. It will have the very
dark, almost black color and from this point on, it loses sweetness and becomes
bitter.

To make the caramel

• Dissolve a portion of sugar in some water; 4 parts sugar to 1-part water.

14
 • Slowly heat until boiling. Stir occasionally to dissolve sugar before solution
boils.
• When solution reaches boiling point, add 10% liquid glucose of sugar weight.
• Stir gently to dissolve glucose.
• Skim any scum that rises to the top.
• Wash sides of pot down with pastry brush and cold water.
• Allow solution to cook until temperature reaches 160ºC.
• Do not stir the solution while it boils as this may cause crystallization to occur.
• As solution rises above 160ºC it will begin to change colour to light amber color.
• When solution has colored to desired caramel colour, remove from heat and
arrest the cooking process by placing base of pot into cold water.
• Leave in cold water until solution stops boiling.
• The solution is now ready to use.
• Speed and efficiency is needed here because as the solution cools the caramel
becomes thicker and harder to work.

Coating caramelized petit fours

• Dip the product into the hot caramel.
• Take a dipping fork into oil and then pick up the product and let it drop into the
toffee.
• Use the oil covered tines of the fork to roll the product in the hot caramel.
Remove the product from the hot caramel. The caramel covered product should
slide off the fork onto the prepared surface that has been smeared with oil to
prevent sticking.
• Allow caramel to cool before removing to paper cup for storage.
• Some product can be dipped by holding bottom of product and dipping of the
product into hot caramel. Care needs to be taken here as the danger of burning
fingers is high.
• Hold product above caramel and allow excess to flow back into pot. Sit product
on oiled surface to cool.

Safety precautions
• Have a bowl of cold water when working with hot caramel.
• Hot caramel can cause damage skin on contact.
• Avoid wiping hot caramel off as it will just cause more damage.
• Place the affected area into the cold water. This will cool and set the caramel.
It can then be peeled off with minimal damage to skin surface.
• The damage is already done and blisters will ensure.
• This technique is about minimizing further damage to other parts of the body.

Displaying caramelized petit fours

• Attractive presentation of petit fours catches customer’s attention.

15
 • To make it looks more attractive, arrange it neatly.
• A neat uncluttered, clean and tidy display is essential.
• This greatly affects the visual impact and appreciation of the viewer and will
tempt the customer to indulge.
• All varieties of petit fours are best served fresh.
• Use of ceramics plates and platters, glass, mirrors, trays is effective in buffet
style service.
• The recommended serving is 3 - 4 pieces per plate.
• Caramelized petit fours need to be served fresh and in paper containers. This
makes it easy for the customer to handle them.

Prepare and display caramelized petit fours

Select fruits/nuts
• For easier handling, make sure that the fruits skin and stem are still attached.
• Fruit needs to be dry.
• Dispose broken and chipped nuts.

Prepare Products

• Products should be clean and smooth and no foreign matter is attached.

• Prepare marzipan flavor fillings between nuts or insert into dates

Prepare coating for fruits

• Caramelized sugar should be heated sufficiently in high temperatures that it
sets with a “crack”.
• A light amber color should be present; hence the name caramel.

Coat caramelized petit fours

• Handle hot caramel with care.
• Product should have a dry surface for the caramel to bond.
• The product should be cooled in a non-stick ability-oiled surface

Display caramelized petit fours

• Give the normal display characteristics of the product.
• Highlight attributes of product.
• Show craftsmanship in display.
• Alternate shapes to improve eye appeal.
• Alternate heights to break up profile

16
Storage and Service of Petit Fours

Storage plays an important role in the production and serving of petit fours. The
environmental and individual characteristics of each item needs to be taken into
consideration. If the item is susceptible to humidity, it should be held airtight, vacuum
sealed when possible.
To maintain its freshness which is a defining characteristics of a petit fours, it is
produce as close to serving as possible. Caramelized petit four may have a shelf life
of roughly 1 to 2 weeks. Fresh petit fours are kept for shorter periods of time, which
varies by product. Freezing is a good option for many of the bases and dough which
can be made up ahead of time and held until ready to bake or assemble.

Proper storage of petit four

• All prepared petit fours will suffer from too much moisture in the environment.
• A cool dry closed environment is best for storage of all petit fours except those
that contain perishable ingredients like fresh cream.

• Caramelized petit four will have a short life span as the caramel is hydroscopic
and attracts moisture from the air. This moisture causes the sugar to soften and
dissolve.
• Products such as fruit, grapes and strawberries will ooze moisture from their
internal structure causing the caramel to dislodge from the surface of the fruit.
• This is caused by the fact that the moisture just under the surface of the skin
boils, breaking the cellular structure of the fruit and the moisture held inside
seeps through the damaged skin.
• 90% of petit fours should be stored in cool dry environment for storage.

Maintain maximum eating quality, appearance and freshness

• It is a mistake to produce more than can be used in defined periods. It may be
more economically viable to produce large numbers of a certain product.
• To maintain freshness petit fours should be finished as needed.
• Part processing can be achieved like making shortbread and freezing.
• Bake as needed which may take space and time in freezer.
• The best way to have fresh petit fours is to produce them regularly and as
needed.
• Protect finished petit four from adverse conditions to maintain structural integrity

17
APPLICATION
EXERCISE 1 – TELL ME WHO I AM!
Directions: Pick inside the box that corresponds with the statement below. Write your
answer on the space provided after the number.

Petit Four Fresh Petit Four Iced Petit Four

Caramelized Petit fours Marzipan Marzipan Petit Four
Caramel

_______________1. It refers to confections such as miniature cookies, tartlets, and

cakes that may accompany an afternoon coffee or tea or that
are served after a meal.
_______________2. Small biscuits and cakes tastefully decorated.
_______________3. It is a small, bite-sized cakes with a thin coating of glaze, typically
fondant, which is applied at the end of the production process.
_______________4. A petit four which filled with pastry cream and often topped with
fresh fruits miniature éclairs, and cream puff.

_______________5. It refers to a sweetened mixture of ground almonds, liquid

glucose or egg whites, corn syrup or sugar syrup and either icing
sugar or caster sugar.
_______________6. A kind of petit fours that uses mainly of roasted nuts and dried
fruits with marzipan.

_______________7. A sugar that is cooked until it reaches a temperature of 156°C

until it begins to color.

_______________8. A petit four that mainly used marzipan, they are attractive and
popular for their color and appearance and their delicate
pleasing taste.

_______________9. It is a term used to describe action of moisture from the air

attaching itself to the sugar and dissolving the sugar. The
surface becomes sticky and the sugar just runs off the product.

_______________10. A very sweet taste that can be used in coating nuts and glazing
petit fours before they are served.

18
EXERCISE 2 – Power Organizer!

Directions: Fill in the needed data on the diagram shown below.

TYPES OF PETIT FOUR TYPES OF PETIT FOUR

BASE FILLING
1._________________ 1._________________
2._________________ 2._________________
3._________________ 3._________________
4._________________ 4._________________
5._________________ 5._________________
6._________________ 6._________________

CATEGORIES OF PETIT FOUR

A. B. C. D.

INGREDIENTS INGREDIENTS INGREDIENTS INGREDIENTS

19
EXERCISE 3 – My OWN PETIT ALBUM!

Collect the different categories of Petit Four and make a photo album out of them using
various materials such as pictures from old magazines, newspapers, and brochures.
As a board, use an old box or boxes that are 9” x 13” in size. For scoring, see the
rubric below.
5 PTS 3 PTS 2 PTS 1 PT
CATEGORY VERY GOOD GOOD FAIR POOR

Creativity All of the graphics or Most of the graphics Only a few graphics None of the
objects used in the or objects used in or objects reflect graphics or objects
photo album reflect the photo album student creativity, reflects student
a degree of student reflect student but the ideas were creativity.
creativity in their creativity in their typical rather than
display. display. creative.

Design Graphics are cut to 1-2 graphics are 3-4 graphics are Graphics are not
an appropriate size, lacking in design or lacking in design or an appropriate
shape and are placement. There placement. Too size shape. Glue
arranged neatly. may be a few much background is marks evident.
Care has been smudges or glue showing. There are Most of the
taken to balance the marks. noticeable smudges background is
pictures across the or glue marks. showing. It
area. Items are appears little
glued neatly and attention was
securely. given to designing
the collage.

Time and Effort Much time and effort Class time was used Class time was not Class time was not
went into the wisely. Student always used wisely. used wisely and
planning and design could have put in the student put in
of the photo album. more time and effort. no additional
It is clear the student effort.
used class time
efficiently.

Attention to The student gives a The student gives a The student gives a The student's
reasonable reasonable fairly reasonable explanations are
Theme explanation of how explanation of how explanation of how weak and illustrate
every item in the most items in the most items in the difficulty
photo album is photo album are photo album are understanding
related to the related to the related to the how to relate items
assigned theme. For assigned theme. For assigned theme. to the assigned
most items, the many of the items, theme.
relationship is clear the relationship is
without explanation. clear without
explanation.

20
ENRICHMENT – LETS’ BAKE IT!
Activity 1 – It’s Petit create Time!
Direction: Enhance your skills in demonstrating Petit Four. Research and prepare a
petit fours of your choice. Your output will be rated using the Scoring Rubric below.
You may ask your parents or family member to assist you. Please take pictures/video
while preparing your petit fours.
(Note to the students: you can use ready-made baked product to assemble your own
petit four)
Excellent Very Satisfactory Fair Poor
PRODUCT Satisfactory
General Appearance
• Dish is attractive and appetizing.
• Dish is pleasing to look at and with
good color combination.
• Ingredients are cooked just right.
• Dish has just the right consistency.
Palatability
• Dish is delicious.
• Dish tastes just right.
Nutritive value
• Dish is highly nutritious
Use of Resources:
• The learner keeps the working table
orderly while preparing the
ingredients.
• The learner uses only the proper and
needed utensils and dishes
• The learner uses time-saving
techniques and devices
Cleanliness and sanitation
• The learner is well- groomed and
properly dressed for cooking; He/she
makes use of a clean apron, hair
nets, hand towel, and pot holders.
• The learner practices sanitary
handling of food.
Conservation of nutrients
• The learner follows proper
preparation and cooking procedures.
• The learner follows the recipe
correctly.
TOTAL
PARENTS SIGNATURE

21
POST - TEST
Directions: Read and understand each statement carefully. Choose and write the letter
of the correct answer on the space provided before the number.

_______1. It is a sweetened mixture of ground almonds, liquid glucose or egg whites,

corn syrup or sugar syrup and either icing sugar or caster sugar.
A. Butter cream
B. Custard
C. Ganache
D. Marzipan

_______2. Which is a rich cream made of eggyolk and milk or heavy cream?
A. Butter cream
B. Custard
C. Ganache
D. Syrup

_______3. An icing made of butter and or shortening, blended with confectioner’s

sugar or sugar syrup.
A. Butter cream
B. Custard
C. Ganache
D. Syrup

_______4. It is a mixture of chocolate and cream is used as filling for iced petit four?
A. Butter
B. Ganache
C. Jams
D. Meringue

_______5. A petit four filling that enhances flavor, adds moisture, and binds the
product.
A. Butter
B. Ganache
C. Jams
D. Meringue

_______6. Which paste is made of almonds and sugar that is worked to plastic
consistency?
A. Fresh petit four
B. Iced petit four
C. Marzipan petit four
D. Petit four

22
_______7. What does the word “petit fours” translate to in English?
A. Small biscuits
B. Small cake
C. Small chocolate
D. Small oven

_______8. It defines as a tiny fresh fruit tartlet.

A. Fresh petit four
B. Iced petit four
C. Marzipan
D. Petit four

_______9. It is a type of petit four decorated/covered with fondant icing.

A. Fresh petit four
B. Iced petit four
C. Marzipan
D. Petit four

_______10. A miniature bite-sized confections coated with icing refers to:

A. Fresh petit four
B. Iced petit four
C. Marzipan
D. Petit four

_______11. How to maintain the freshness of petit four?

A. Must be produce 1 day ahead of time
B. Must be produce 3 days ahead of time
C. Must be produce 1 week ahead of time
D. Must be produce as close to serving as possible

_______12. The following are types of petit fours, EXCEPT:

A. Caramelized petit four
B. Fresh petit four
C. Iced petit four
D. Marzipan

_______13. For how many days should a caramelized petit four may store?
A. 3 days
B. 1 to 2 weeks
C. 2 to 3 weeks
D. 3 to 4 weeks

23
_______14. Your mother asked you to make something special for the snacks
because she have a friend coming in the afternoon, so you decided to
make petit fours. You're about to begin assembling the petit fours when
your mother receives a call telling her that the guest will be unable to
attend due to an emergency. What is the best way to do?
A. Prepare the petit fours and eat it.
B. You are going to assemble the petit fours and freeze it.
C. Keep all ingredients and set aside in your kitchen cabinet
D. Keep the ingredients in separate containers, bases placed in the
freezer; fillings, jams and fruits in the fridge.

_______15. Which of the following is the proper sequence in assembling petit four?
A. Prepare base, cut to shape,add filling, glazing, decorate to enhance
appeal, display
B. Cut to shape, add filling,prepare base, glazing, decorate to enhance
appeal, display
C. Display, decorate to enhance appeal, glazing, prepare base, cut to
shape
D. Glazing, display, decorate to enhance appeal, add filling,cut to shape,
prepare base

24
 25
ANALYSIS
1. CAKES, CUPCAKES,
MUFFINS,
TARTS,TARTLETS,PASTR
ACTIVITY 1 – WHATS THE WORD! IES, COOKIES,BARS
1. GATEAU 2. PETIT four are basically
2. GANACHE cakes and pastries cut and
3. FILLING molded then tastefully
4. BAKE decorated served in 1 or two
5. BATTER bites
PRE TEST POST - TEST
1. B 1. D
2. B EXERCISE 1 – TELL ME WHO I
2. B
3. A AM! 3. A
4. D 4. B
1. PETIT FOUR
5. C 5. C
2. PETIT FOUR
6. C 6. C
7. B 3. ICED PETIT FOUR
7. D
8. A 4. FRESH PETIT FOUR
8. A
9. B 5. MARZIPAN
9. B
10. D 6. CARAMELIZED PETIT 10. B
11. D FOUR 11.D
12. D 7. CARAMEL 12. D
13. A 8. MARZIPAN BASED PETIT 13. B
14. A FOUR 14.D
15. D 9. BREAKING DOWN 15. A
10. CARAMEL
ANSWER KEY
 26
TYPES Of PETIT FOUR TYPES Of PETIT FOUR
BASE FILLING
1.CAKE
1.JAMS
2.SHORTBREAD
2.GANACHE
3.PASTRY
3.BUTTERCREAM
4.SPONGE
CATEGORIES OF PETIT FOUR
ICED PETIT CARAMELIZ
FRESH MARZIPAN
FOUR ED PETIT
PETIT FOUR PETIT FOUR
FOUR
INGREDIENTS INGREDIENTS INGREDIENTS INGREDIENTS
CAKE PASTRY PASTRY/ MARZIPAN
FILLING PASTRY PASTRY OR ALMOND
CREAM/BUTTE BUTTERCREAM PASTE
GLAZE
R CREAM
TARTLETS SUGAR
DECORATION
FRESH FRUITS
NUTS PASTRY
MARZIPAN
CARAMEL TARTLETS
FRUITSS
REFERENCES

Books:
Kong, Anecita S. et al.(2016) BREAD & PASTRY PRODUCTION Manual
(Technical-VocationalLivelihood) Home Economics

Internet Sources: ( PHOTOS)

https://s3.studylib.net/store/data/025196985_1f575b8355ef124b8d2257196bb
ba27a9.png
Microsoft Word - Sample_Rubrics.doc (edublogs.org)
http://www.clipartpanda.com/categories/baking-tools-
cliparthttps://i.pinimg.com/564x/7e/7f/5d/7e7f5d23df69901b4b2b8b181cf251a
b.jpg
https://www.escoffieronline.com/tiny-pastries-the-petit-four-story/
https://cakedecorist.com/wp-content/uploads/2021/01/Strawberry-
Champagne-petit-fours.jpg
https://alwayseatdessert.com/wp-content/uploads/2017/04/Mini-Naked-Cakes-
with-Sweet-Orange-Marmalade-10.jpg
https://hips.hearstapps.com/hmg-prod/images/delish-shortbread-cookies-
horizontal-
1541977640.png?crop=1.00xw%3A0.845xh%3B0%2C0.0565xh&resize=480
%3A270
http://www.the350degreeoven.com/wp-
content/uploads/2012/06/DSC_0646fix.jpg
https://img.buzzfeed.com/thumbnailer-prod-us-east-
1/fc7068ad8096421e8ce04e9e3dcc4fbd/BFV37839_PuffPastryBreafkastCups
_FB1080SQ.jpg?output-format=auto&output-quality=auto
https://i.pinimg.com/564x/f0/d0/ab/f0d0ab348323198f9503efb4314c811d.jpg
http://www.the350degreeoven.com/wp-
content/uploads/2012/06/DSC_0646fix.jpg
https://differencecamp.com/wp-content/uploads/2017/02/jam.jpg
https://nitrocdn.com/MpNURxRwlgOVPpqHhadXywKmbqWzkrJK/assets/stati
c/optimized/rev-148eea1/wp-content/uploads/2015/01/chocolate-ganache-
without-cream.jpg
https://images-gmi-pmc.edge-generalmills.com/94781de8-6eb8-4668-a1d0-
aee00a44fa94.jpg
https://www.ajar.id/uploads/images/2A_D1.HPA.CL4.02_1.4_Prepare_Glazin
g_for_Petit_Fours.jpg
https://bit.ly/3wu0SBi
https://cdn.sallysbakingaddiction.com/wp-content/uploads/2019/05/lemon-
berry-petit-fours-600x900.jpg
https://i.pinimg.com/originals/aa/61/6c/aa616c2d00cb7a85f728309652836e98
.jpg

27
https://i.pinimg.com/originals/d4/f5/84/d4f58424d266edfe4773529980e2e989.j
pg

https://encryptedtbn0.gstatic.com/images?q=tbn:ANd9GcRoHFeOP6aL_yEZy
yLCtSCg8ywxqcr-Om8lOQ&usqp=CAU

https://encrypted-
tbn0.gstatic.com/images?q=tbn:ANd9GcQZfbDPnHwseiG1Fx6vqoInnf35bCN
0Yqhh2khavMUrIRhgT6pT2FZLWdzAWJiLrifsLCw&usqp=CA
https://tinyurl.com/yfch6acr https://s3.studylib.net/store/data/025196985_1-
f575b8355ef124b8d2257196bbba27a9.png

28
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Surigao del Norte

Peñaranda St., Surigao City
Surigao del Norte, Philippines 8400
Tel. No: (086) 826-8216
Email Address: surigao.delnorte@deped.gov.ph

29