BPP QTR 4 LAS 1 Week 1

BREAD AND PASTRY PRODUCTION
QUARTER 4 LAS Number 1

(Week 1)
Name of Learner: Grade/Section:
Teacher: _________________________ Date Submitted:
LEARNING ACTIVITY SHEETS
TOPIC: Preparing Iced Petit Fours

1. Identify the different types or kinds of petit four bases, its fillings
and flavor
2. Prepare, cut and assemble petit four bases according to
standard recipes and enterprise requirements and practices.
Background Information for Learners

A Petit Fours, is a small cake generally eaten at the end of a meal or served as part of a large
buffet. The name is said to have originated from France, when translated the name means
“small oven”, the practice of cooking small pastries in a low-temperature oven.
Petit Fours – small biscuits and cakes tastefully decorated. Sweetmeat and cakes are
designed to be served as dessert with after dinner coffee or cocktails. Petit Fours should be
small. They are often made into different shapes. They are delicate, crispy, fresh, attractive,
and light, it is designed to be swallowed in just one or two mouthfuls. They are prepared 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 glazed fruits,
marzipan shapes, or other small sweet delicacies are also served as petit fours.
Typical Characteristics of Petit Fours:

1. Approximately 1 inch square and about 1.5 to 2 inches high.
2. Consist of layers of cake and butter cream frosting
3. Petit fours however can refer to any number of small confections or pastries.
4. Petit fours can be eaten in one or two bites and these fancy pastries are further divided
into "sec" or "glacé".
5. The petit fours "sec" and "glacé" can be sponge or cake based, biscuit or cookie based,
meringue based, marzipan based, fresh fruit or chocolate based.
CATEGORIES OF PETITS FOURS
A. PETITS FOURS SEC (sec meaning "dry") include a variety of small desserts, such
as: special dainty cookies baked meringues macaroons puff pastries. Only a small
amount of ganache buttercream, or jam is used to sandwich the pastries together or
to decorate the tops, and they are often dipped in chocolate. Actually, common
cookie recipes can be converted to petits fours secs simply by making them smaller
and enhancing their decoration.
Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

B. PETITS FOURS GLACES (glacé meaning "iced") are iced or decorated in some way,
such as tiny cakes covered in fondant or frosting, small eclairs, and tartlets. They can
also be pastries filled with cream, chocolate, or jam and then covered, glazed, or
dipped and decorated with marzipan, fondant, chocolate, or some other form of glaze
or icing.
C. PETITS FOURS FRAIS – are characterized by items that are served the day they are
made because their composition leads to deterioration of quality the longer they sit.
This group includes cream-filled items, such as eclairs, tartlets (fruit, cremeux,
ganache), and some petits fours deguises. Parisian macarons may be classified as
petits fours frais when they are filled with fresh fruit and a mousse or similar light-
textured cream. Petits fours frais may also include "spongy" petits fours such as
almond cakes, madeleines, and financiers.
D. PETITS FOURS DEGUISES – are made from fresh, dried, or candied fruits that are
coated in cooked sugar, fondant, chocolate, or any combination of the three. Fruits
commonly dipped in sugar include gooseberries, kumquats, cherries, grapes, and
candied fruits such as pineapple or mango. The fruit is simply 5 dipped into the cooked
sugar solution and then transferred to a silicone mat or lightly oiled granite. Some fruit,
such as kumquat, may benefit from drying out slightly before dipping. Any fruit dipped
in sugar should be used in a timely fashion or should be stored with humectants, to
avoid the softening of the sugar.
E. PETITS FOURS PRESTIGE - are composed of more advanced preparations, mirror
current trends in pastry. Petits fours prestige may be smaller versions of contemporary
entremets or other desserts. Components used for petits fours prestige may include
cake bases such as biscuit or Dacquoise, creams such as creme mousseline or
cremeux, egg foams like Italian meringue, and fresh fruit. Additionally, many of the
finishing techniques used for advanced cake production may be used for petits fours
prestige such as glazing and chocolate spraying. Often these small pastries will even
include small decorative chocolate or sugar elements.
Types or kinds of petit four bases
The base for petit four can either be marzipan or sponge. A petit four base must be strong
enough to hold the petit fours.
1. Cake can be baked in shallow trays then topped with soft topping then cut to shape
desired similar to sponge sheets.
2. Shortbread mixture of flour, fat and sugar, enriched with egg and has a short eating
quality.
3. Pastry puff pastry can make a suitable base for petit fours when a sweet filling is used.
4. Sponge baked in thin sheets and layered together with filling which act as an adhesive
to hold the sheets of sponge together.
Petits Four Varieties

Petit fours are divided into five broad categories based on preparation method, texture or
principal ingredient:
 Dry such as fragile, crunchy dainty cookies
 Fresh such as tartlets filled with creams and fresh fruit
 Iced such as delicate layer cakes cut into small squares
 Almond such as French-style macaroons \
 Glazed Fruit

Cut bases to the desired shape
 Any form and shape can be applied but accuracy of cutting is vital. It should
minimize waste.
 Shapes can be round, diagonal, square, or triangle.
 Almost 20% of the product is wasted if round and diagonal shaped is use.
 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
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
Glazing
• Do not prepare glaze too far ahead or it may lose shine, gloss, heat.
• The preparation will need to be repeated.
• Product must be dry.
• Plenty of workspace is required.
Decorate to enhance appeal

• Plan the decoration.
• Avoid very big decorations.
• Complement the petit fours.
Design and display iced petit four

• It is important to design, decorate, and display petit fours to:
a. Make them more attractive and appetizing
b. Enhance presentation, and
c. Visual and textural diversity.
• Use consistent shape.
• Use consistent configuration.
• Alternating height and profiles.
Sample design for Petit Fours
Shape to Cut and Assemble for Petit Four Glace

• Any shape
• Assemble layers before cutting
• Press firmly
• Slide
• Any form and shape can be applied but accuracy of cutting is vital. It should
minimize waste.
• Shapes can be round, diagonal, square, or triangle.
• Almost 20% of the product is wasted if round and diagonal shaped is use.

Decoration for Petit Four Glace
• chocolate motif
• flower design
• flakes of coconut
• small portion of glaze fruits
Glazing for Petit Four Glace

• Clean
• Dry
• Correct temperature
Display Petit Four Glace

• Platter
• Plates
• Symmetrical designs
• Straight lines
• Circle designs
Filling and Flavor for Iced Petit four

• Jams are high in moisture 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 the 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.
Assembling and cutting iced petit four base
Things needed
• Sponge sheets (56 mm thick or 3 cm total height when assembled)
• Jam strawberry, mango, etc. ( smooth texture )
• 2 sheets of wax paper 8
Procedures:
1. Lay the first sponge cake on a wax paper.
2. Spread a thin layer of jam over the cake.
3. Place a second sheet cake on top of the first layer.
4. Press firmly.
5. Remove loose crumbs.
6. Spread a second layer jam thinly over the cake.
7. Take a third sheet of cake. Turn it over to put the bottom part on top.
8. Press sheets of sponge firmly together.
9. Place a tray on top to allow layered cake and jam to bond.

LEARNING ACTIVITY 1:
Direction: Read and answer each item. Choose the best answer in the box below
______________ 1. Made from fresh, dried, or candied fruits that are coated in
cooked sugar, fondant, chocolate, or any combination of the
three.
______________ 2. Special dainty cookies baked meringues macaroons puff
pastries.
______________ 3. Tiny cakes covered in fondant or frosting, small eclairs, and
tartlets.
______________ 4. Parisian macarons
______________ 5. Smaller versions of contemporary entremets or other desserts
PETITS FOURS SEC PETITS FOURS FRAIS PETITS FOUR GLACES

PETITS FOURS PRESTIGE PETITS FOURS
LEARNING ACTIVITY 2:
Directions: Arrange the following procedures by numbering each procedure 1 to 9.
_____ Place a tray on top to allow layered cake and jam to bond.
_____ spread a second layer jam thinly over the cake.
_____ lay the first sponge cake on a wax paper.
_____ spread a thin layer of jam over the cake.
_____ Press sheets of sponge firmly together.
_____ Place a second sheet cake on top of the first layer.
_____ Press firmly.
_____ Place a tray on top to allow layered cake and jam to bond.
_____ Remove loose crumbs.
_____ Take a third sheet of cake. Turn it over to put the bottom part on top.
LEARNING ACTIVITY 3: Journal Writing

I learned that ______________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
I realized that ______________________________________________________________
_________________________________________________________________________

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BREAD AND PASTRY PRODUCTION

QUARTER 4 LAS Number 1

LEARNING ACTIVITY SHEETS

TOPIC: Preparing Iced Petit Fours

Background Information for Learners

Typical Characteristics of Petit Fours:

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

Petits Four Varieties

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

Decorate to enhance appeal

Design and display iced petit four

Sample design for Petit Fours

Shape to Cut and Assemble for Petit Four Glace

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3

Glazing for Petit Four Glace

Display Petit Four Glace

Filling and Flavor for Iced Petit four

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4

PETITS FOURS SEC PETITS FOURS FRAIS PETITS FOUR GLACES

LEARNING ACTIVITY 3: Journal Writing

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 5

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