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    Displaying Caramelized Petit Fours

    Uploaded by

    Eucelle Sarangaya Roxas
    This document provides guidelines for displaying and storing caramelized petit fours. It recommends arranging petit fours neatly on clean surfaces to attract customers. Caramelized petit fours should be served fresh in paper containers for easy handling. They require cool, dry storage to prevent the caramel from softening due to moisture. Producing petit fours as needed helps maintain freshness.

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    © All Rights Reserved
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    Displaying Caramelized Petit Fours

    Uploaded by

    Eucelle Sarangaya Roxas
    207 views17 pages
    This document provides guidelines for displaying and storing caramelized petit fours. It recommends arranging petit fours neatly on clean surfaces to attract customers. Caramelized petit fours should be served fresh in paper containers for easy handling. They require cool, dry storage to prevent the caramel from softening due to moisture. Producing petit fours as needed helps maintain freshness.

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    Displaying Caramelized Petit Fours - Copy

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    This document provides guidelines for displaying and storing caramelized petit fours. It recommends arranging petit fours neatly on clean surfaces to attract customers. Caramelized petit fours should be served fresh in paper containers for easy handling. They require cool, dry storage to prevent the caramel from softening due to moisture. Producing petit fours as needed helps maintain freshness.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    207 views17 pages

    Displaying Caramelized Petit Fours

    Uploaded by

    Eucelle Sarangaya Roxas
    This document provides guidelines for displaying and storing caramelized petit fours. It recommends arranging petit fours neatly on clean surfaces to attract customers. Caramelized petit fours should be served fresh in paper containers for easy handling. They require cool, dry storage to prevent the caramel from softening due to moisture. Producing petit fours as needed helps maintain freshness.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    You are on page 1of 17

    DISPLAYING

    CARAMELIZED
    PETIT FOURS
    Attractive presentation of petit fours catches
    customer’s attention.
    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.
    Caramelized petit fours need to be served
    fresh and in paper containers. This makes it
    easy for the customer to handle them.
    POINTS TO REMEMBER
    PREPARING CARAMELIZED PETIT FOURS
    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.


    POINTS TO REMEMBER
    DISPLAYING 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.


    PROPER STORAGE
    OF CARAMELIZED
    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 by
    enclosing in food safe containers.

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