BREAD AND PASTRY PRODUCTION NC II

PREPARING AND DISPLAYING PETIT FOUR

SECTOR : TOURISM
QUALIFICATION : BREAD AND PASTRY PRODUCTION NCII
TITLE
UNIT OF : PREPARE AND DISPLAY PETITS FOUR
COMPETENCY
MODULE TITLE : PREPARING AND DISPLAYING PETITS FOUR

TECHNICAL EDUCATION & SKILLS DEVELOPMENT AUTHORITY

PROVINCIAL TRAINING CENTER
BULANAO, TABUK CITY, KALINGA

LUZVIMINDA B. AGPAD
NAMBARAN, TABUK CITY, KALINGA
 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

BREAD AND PASTRY PRODUCTION NCIIQUALIFICATION

This module contains training materials and activities for you to complete.

The unit of competency

PREPARE AND DISPLAY PETITS FOURS

 Contains knowledge, skills and attitude required for TRAINEES. 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 Sheet, Self-Checks, Task Sheets and Job
Sheets. The follow these activities on your own. If you Have questions, don’t hesitate
to ask your facilitator for assistance.
 The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training
shall be prepared during the workshop to support in the implementation of the
training program.
 This module is prepared to help you achieve the required competency, in
“
BREAD AND PASTRY PRODUCTION NCII”
.
This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your facilitator.

Remember to:

1. Work through all the information and complete the activities in each section.
2. Read information sheets and complete the self-check. Answer keys are included in this
package to allow immediate feedback. Answering the self-check will help you acquire
the knowledge content of this competency.
3. Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
4. Submit outputs of the task sheets and job sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during
the institutional competency evaluation.

A certificate of achievement will be awarded to you after passing the evaluation. You must
pass the institutional competency evaluation for this competency before moving to another
competency.
 LIST OF COMPETENCIES

NO UNIT OF MODULE TITLE CODE

COMPETENCY
1.
Planning Training Planning Training Session TVT232301
Session
2.
Facilitate Learning Facilitate Learning Center TVT232302
Center
3.
Supervise Work-based Supervise Work-based TVT232303
Learning Learning
4.
Conduct Competency Conduct Competency TVT232304
Assessment Assessment
5.
Maintain Training Maintain Training Facilities TVT232304
Facilities
6.
Utilize Electronic Media Utilize Electronic Media In TVT232304
In Facilitating Training Facilitating Training

TABLE OOF CONTENT

MODULE CONTENT
UNIT OF COMPETENCY : Prepare and Display Petit Fours
MODULE TITLE : Preparing and Displaying Petits Four
UNIT DESCRIPTOR :
This unit applies to the knowledge and skills required by bakers and pastry cooks
(patissiers) in commercial food production environments and hospitality establishments.it
covers the production, display and service of a wide range of petits fours including petits
fours glaces, marzipan-based petits fours and caramelized fruits and nuts served as petits
fours,to a level of high and consistent quality.

NOMINAL DURATION: 20 hours

LEARNING OUTCOMES:
At the end of this module you must be able to:
a) Prepare iced petits fours
b) Prepare fresh petits fours
c) Prepare marzipan petits fours
d) Prepare caramelized petits fours
e) Display petits fours
f) Store petits fours

ASSESSMENT CRITERIA
A. Sponges and bases are prepared, cut and assemble according to standard recipes
and enterprise requirements and practices.
B. Fillings are prepared with the required flavors and consistency.
C. Fondant icing is brought in accordance with the required temperature and
established standards operating procedures.
D. Decorations are designed and used in accordance with the Establishment
standards and procedure.
E. A selection of Small choux paste shapes are baked and decorated in accordance
with the Establishment standards and procedure.
F. Baked sweet paste are prepared and blended in in accordance with the
Establishment standards and procedure.
G. Fillings are prepared and used the required flavors and correct consistency.
H. Garnishes, glazes and finished are used in accordance with the Establishment
standards and procedure.
I. Quality marzipan is flavored and shaped to produce mini-sized fruits in
accordance with the Establishment standards and procedure.
J. Marzipan fruits are coated to preserve desired eating characteristics and soften
with egg whites, piped into shapes and sealed browned with applied heat,
according to enterprise practice.
K. Fresh fruits/fruit segments are selected and coated with pale amber-colored
caramel or glaze or any coating specified by the enterprise.
L. Sandwich dried fruits or nuts are filled with flavored marzipan and coated with
pale amber-colored caramel or glaze or any coating specified by the enterprise.
M. Appropriate receptacles are selected and prepared for petits fours
N. Petits fours are displayed creatively to enhance customer appeal
O. Petits fours are stored in proper temperatures and conditions to maintain
maximum eating qualities. Appearance and freshness.
P. Petits fours are packaged in accordance with established standards and
procedures.

LEARNING EXPERIENCES
LEARNING OUTCOME NO. 1
PREPARED ICED PETITS FOURS
CONTENTS:
1) Identification of types and kinds of sponges and bases
2) Different kinds of filling
3) Procedures in making fondants icing
4) Decorating and designing

ASSESMENT CRITERIA
1.1 Sponges and bases are prepared, cut Sponges and bases are prepared, cut
and assemble according to standard recipes and enterprise requirements and
practices.
1.2 Fillings are prepared with the required flavors and consistency.
1.3 Fondant icing is brought in accordance with the required temperature and
established standards operating procedures.
1.4 Decorations are designed and used in accordance with the Establishment
standards and procedure.
CONDITION
The trainee must be provided with the following
1. PPE
2. Small hand tools
3. Measuring equipment
4. Set of knives
5. Rolling pins
6. Decorative cutters
7. Pots and pans
8. CD’s VHS
9. Handouts
ASSESSMENT METHOD
1. Demonstration
2. Self- learning
3. Written examination
4. Direct observation

LEARNING OUTCOME NO. 2

PREPARE FRESH PETITS FOURS
CONTENTS:
1) kinds of small choux paste
2) Baking sweet paste to be used as fillings
3) Finishing, garnishing and glazing
ASSESMENT CRITERIA
1. 1 A selection of small choux paste shapes are baked and decorated in accordance
with established standard and procedures
1. 2 Baked sweet paste are prepared and blended in accordance with established
standard and procedures
1. 3 Fillings are prepared and used the required flavors and correct consistency
1. 4 Garnishes, glazes and finished are used in accordance with established standards
and procedures
CONDITION
1. Commercial kitchen environment using industry-current equipment for making petits
fours
2. 2.Use of real ingredients
3. 3. Preparation, decoration and presentation of a range of petits fours within typical
workplace conditions
ASSESMENT METHOD
4. Demonstration
5. viewing
6. Written examination
7. Direct observation
LEARNING OUTCOME NO. 3
PREPARE MARZIPAN PETITS FOURS
CONTENTS:
1. specification of flavor and shapes of quality marzipan
2. preservation of marzipan fruit
ASSESSMENT CRITERIA
1. Quality marzipan is flavored and shaped to produce mini-sized fruits in accordance
with enterprise and client requirements
2. Marzipan fruits are coated to preserve desired eating characteristics and softened
with egg whites, piped into shapes and sealed/browned with applied heat, according
to enterprise practice
CONDITION:
1. Commercial kitchen environment using industry-current equipment for making petits
fours
2. Use of real ingredients
3. Preparation, decoration and presentation of a range of petits fours within typical workplace
conditions

ASSESSMENT METHOD:
1. Demonstration
2. Questioning
3. Written examination
4. Direct observation

LEARNING OUTCOME NO. 4

PREPARE CARAMELIZED PETITS FOURS
Contents:
1. Selecting fresh fruit/fruits to be coated
2. specification of sandwich dried fruits or nuts
ASSESSMENT CRITERIA
1. Fresh fruits/fruit segments are selected and coated with pale amber-colored caramel or
glazed or any coating specified by the enterprise.
2. Sandwich dried fruits or nuts are filled with flavored marzipan and coated with pale
amber colored according to specifications and enterprise standards
CONDITION:
1. Commercial kitchen environment using industry-current equipment for making petits
fours
2. Use of real ingredients
3. Preparation, decoration and presentation of a range of petits fours within typical
workplace conditions.

ASSESSMENT METHOD:
1. Demonstration
2. Questioning
3. Written examination
6. Direct observation
LEARNING OUTCOME NO. 5
DISPLAY PETITS FOURS
Contents:
1. preparation of receptacles needed in displaying Petits fours
ASSESSMENT CRITERIA
1. Appropriate receptacles are selected and prepared for petits fours
2. Petits fours are displayed creatively to enhance customer appeal
CONDITION:
1. Commercial kitchen environment using industry-current equipment for making petits
fours
2. Use of real ingredients
3. Preparation, decoration and presentation of a range of petits fours within typical
workplace

ASSESSMENT METHOD:
1. Demonstration 2.Questioning
3. Written examination
4. Lecture
5. Oral/recitation
6. Direct observation
LEARNING OUTCOME NO. 6
STORE PETITS FOURS
Contents:
1. Proper temperature of storing patits fours
2. packaging of petits Fours
ASSESSMENT CRITERIA
1. Petits fours are stored in proper temperatures and conditions to maintain maximum
eating qualities, appearance and freshness:
2. Petits fours are packaged in accordance with established standards and procedures

CONDITION:
1. Commercial kitchen environment using industry-current equipment for making petits
fours
2. Use of real ingredients
3. Preparation, decoration and presentation of a range of petits fours within typical
workplace conditions.
ASSESSMENT METHOD:
1. Demonstration
2. Questioning
3. Written examination
6. Direct observation

LEARNING EXPERIENCES
LEARNING OUTCOME SPECIAL INSTRUCTION
1. Read information sheet 4.1-1 on types
 and kinds of sponges and bases

2. Answer self-check 4.1-1

 Read and perform all activities
Compare your answers key with answer key 4.1-
required and get a grade of 80%
1
3. Read information sheet 4.1-2 4.1-1 on above or else you go over again
different kind of fillings to the activity if get a rating of
4. Answer self-check 4.1-2
below 80%.
Compare your answers key with answer
key 4.1-2
5. Perform job sheet 4.1-3 on procedures in  This learning contents or session
making fondant icing plan is use as guide in delivering
6. Answer performance check criteria 4.1-3
CBT.
Compare your answers key with answer
key 4.1-3  All the recommended template of
7. Perform job sheet 4.1-4 on decorating and
designing TESDA for the session plan is
8. Answer performance check criteria 4.1-4 provided for you to follow.
9. Compare your answers key with answer
key 4.1-4  The information sheet, job sheet,
10. Read information sheet 4.2-1 on task sheet provided here is serve
kinds of small choux paste
11. Answer self-check 4.2-1 as guide in understanding the
learning components of the
12. Compare your answers key with
answer key 4.2-1 session plan.
13. Perform job sheet 4.2-2 on Baking
sweet paste to be used as fillings
14. Answer performance check criteria
4.2-2  After accomplishing all activities
and get a passing grade, proceed
15. Compare your answers key with
answer key 4.2-2 to the next learning outcome
16. Perform job sheet 4.2-3 on provided.
finishing, garnishing and glazing
17. Answer performance check criteria
4.2-3

Compare your answers key with answer

key 4.2-3
18. Read information sheet 4.3-1 on
specification of flavor and shapes of
quality marzipan
19. Answer self-check 4.3-1

Compare your answers key with answer

key 4.3-1
20. Read information sheet 4.3-2 on
preservation of marzipan fruit
21. Answer performance check criteria
4.2-3

Compare your answers key with answer

key 4.3-2
22. Read information sheet 4.4-1 on
selecting fresh fruits
23. Answer self-check 4.4-1

Compare your answers key with answer

key 4.4-1
24. Read information sheet 4.4-2 on
specification of dried fruits or nuts
25. Answer self-check 4.4-2

Compare your answers key with answer

key 4.4-2
26. Read information sheet 4.5-1 on
preparation of receptacles needed in petits
fours
27. Answer self-check 4.5-1

Compare your answers key with answer

key 4.5-1
28. Perform job sheet 4.6-1 on storing
and packaging of petits fours
29. Answer performance check criteria
4.5-2

Compare your answers key with answer

key 4.6-1

PARTS OF A COMPETENCY-BASED LEARNING

Reference/Further Reading

Performance Criteria Checklist

COMPETENCY-BASED LEARNING MATERIALS

LIST OF COMPETENCIES
NO. UNIT OF COMPETENCY MODULE TITLE CODE

1. Prepare and Produce Bakery Preparing and Producing TRS741379

Products Bakery Products

2. Prepare and Produce Pastry Preparing and Producing TRS741380

Products Pastry Pastry

3. Prepare and Present Gateaux, Preparing and Presenting TRS741342

Tortes and Cakes Gateaux, Tortes and Cakes

4. Prepare and Display Petits Fours Preparing and Displaying TRS741344

Petits Fours

5. Present Dessert Presenting Desserts TRS741343

TABLE OF SPECIFICATION

CONTENT/ FACTUAL COMPRE APPLICA TOTAL PERCEN

OBJECTIVES KNOWLEDGE HENTION TION NO. OF TAGE (%)
ITEMS
Identifying of types and 2 2 4 10%
kinds of sponges and
bases
Different kinds of filling 2 2 4 10
procedures in making 2 2 1 5 10%
fondant icing
Decorating and 2 2 1 5 10%
designing
Kinds of small choux 1 1 2 6%
paste
Baking sweet paste to 2 2 1 5 10%
be used as fillings
Finishing, garnishing 2 2 1 5 10%
and glazing

specification of flavor 1 1 2 6%
and shapes of quality
marzipan
preservation of 1 1 2 6%
marzipan fruit
Selecting fresh 1 1 2 6%
fruit/fruits to be coated
specification of dried 1 1 2 6%
fruits or nuts
preparation of 1 1 6%
receptacles needed in
displaying Petits fours
packaging and storing 1 1 5%
petits fours
TOTAL 19 17 4 40 100

INSTITUTIONAL ASSESSMENT
QUALIFICATION : BREAD AND PASTRY PRODUCTION
UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS

I. MODIFIED TRUE or FALSE: write T if the statement is correct, otherwise underline

the word that makes it wrong and write the correct answer.

1. Square is the most efficient shape for petits fours.

 2. Butter cream filling needs to be chilled to be able to cut
3. Petits fours need to be dry before applying glaze
4. The 2 main ingredients of marzipan are eggs and sugar.
5. Cleanliness is very important in preparing petits fours.
6. High acid content is the best type of filling for petits fours.
7. Fondant can be used to decorate petits fours.
8. A bowl of cold water is advice commodity when coating petits fours.
9. In caramelizing sugar, 150 c temperature is used.
10. In a is a cool, dry and low humidity is a best place to store petits fours.

II. IDENTIFICATION: Read the statement carefully and fill the blanks with the correct
answers.

1. _________________ usually do not include fat, do not incorporate leaveners and

volume is created by whipping the eggs or egg whites.
2. _________________ It is a sponge cake made of soft peck meringue with flour and
sugar folded in.
3. _________________ is a type of sponge cake made with whole eggs rather than
using eggwhites which gives its richer flavor.
4. __________________ a traditional biscuits made of one part sugar, two (2) parts
butter and three (30 part flour by weighing.
5. _________________ Method of fondant icing that uses marshmallow.

III. MULTIPLE CHOICE: Read the statement or questions carefully and encircle the letter
of your correct answers.

1. A type of flour commonly use in baking cookies?

a) All purpose
b) Bread
c) Cake
d) Potato

2. What type of cookies made from dough that is cut with special cutter to form
shapes for special occasions?

a) Bar
b) Pressed
c) Refrigerated
d) Rolled

3. Which of the following steps in baking cookies is the first step?

a) Apply frosting
b) Blend ingredients
c) Cream butter
d) Sift flour

4. Which of the following characteristics describe a good quality of pastry?

a) Moist
b) Pale
c) Moist
d) Tough

5. A good indicator of a well baked pie crust?

a) Rough
b) Smooth
c) Soft
d) Under baked

6. Which of the following is a good example of single pie crust?

a) Buko pie
b) Durian tart
c) Hopia
d) Empanada

7. What is a mixture of flour that is thick enough to be rolled or kneaded?

a) Batter
b) Cream
c) Crust
d) Dough

8. Who among the following is expert or specializes in baking pastries and

sweets?
a) Baker
b) Bartender
c) Chef
d) Patissier

9. What pastry products can be best filled with cheese, eggs, butter hotdog and
the like?
a) Biscuits
b) Bread
c) Cookies
d) Pastries

10. Sponge cakes are foam-like and very light cakes that are prepared by
the extensive whipping of egg whites?
a) Chiffon cake
b) Sponge cake
c) Butter cake
d) Hot milk sponge

11. A cake that contains a generous amount of oil but no butter is added.
Baking powder can be used to give it an extra rise and a finer texture?
a) Hot milk sponge
b) Chiffon cake
c) Butter cake
d) Sponge cake
12. A is a simple sponge cake made with eggs, sugar, flour, and sometimes
melted butter and vanilla extract?
a) Chiffon cake
b) Genoise cake
c) Sponge cake
d) Hot milk sponge

13. It is very light, a bit dry, less sweet, and served as a part of a dessert
preparation along with other components. Little butter is added to make it
slightly rich but no amount of baking powder and baking soda is used?
a) Hot milk sponge
b) Chiffon cake
c) Lady finger or biscuit
d) Sponge cake

14. This sweet- tart creamy smooth custard make a great filling for layer
cake?
a) Easy raspberry filling
b) Key lime curd
c) Easy lemon curd
d) Raspberry curd

15. Sweet and tangy with lemon or vanilla?

a) Raspberry lime curd
b) Key lime curd
c) Easy lemon curd
d) Raspberry curd

16. This simple raspberry filling that has pop of sweet and tart raspberry
flavor perfect filling for chocolate or vanilla cake?
a) Easy lemon curd
b) Raspberry lime curd
c) Easy lemon curd
d) Key lime curd

17. Silky smooth and packed with orange flavor?

a) Blood orange curd
b) Easy lemon curd
c) Raspberry lime curd
d) Key lime curd

18. This tropical-tasting passion fruit curd is creamy, sweet and tart?
a) Blood orange curd
b) Key lime curd
c) Easy lemon curd
d) Raspberry lime curd

19. A large Dutch profiterole,

filled with whipped cream and coated entirely with chocolate.

a) Chouquette
b) Beignet
c) Bosche bol
d) Croquembouche

20. A French dessert

consisting of choux pastry balls piled into a cone and bound with threads of
caramel.

a) Chouquette
b) Eclaire
c) Bosche bol
d) Croquembouche

21. A cake made of one sheet

of short pastry on the bottom and one sheet of choux pastry on the top, filled
with custard or buttercream

a) karpatka
b) Eclaire
c) Bosche bol
d) Croquembouche

22. A Crisp potato puffs made

by mixing mashed potatoes with savory choux pastry, forming the mixture into
dumpling shapes, and then deep-frying.

a) karpatka
b) Eclaire
c) Bosche bol
d) Pommes douphine

23. ___________It is often made

into sweets; common uses are chocolate-covered marzipan and small marzipan
imitations of fruits and vegetables

a) Cake
b) choux paste
c) marzipan
d) Croquembouche

24. Marzipan is primarily

made of ________________ which gives it a gritty, rough texture.

a) Chouquette
b) Beignet
c) Bosche Bol
d) Almond

25. What is the other name for

marzipan
 a) Chouquette
b) Almond
c) Beignet
d) Bosche bol

IV. APPLICATION: explain in your own words the following questions, five (5) points
each.

 How do display the petits fours

 What do you do if you lack some ingredients due to out of stock, example you want
fondant glaze but corn syrup is unavailable?

INSTITUTIONAL ASSESTMENT
ANSWERS KEY: