BPP Week 1

School Puting Buhangin NHS Grade Level 9
Daily Lesson
Log Learning
Teacher JUDY ANN M. MUSNIT TLE-BPP
Area
Teaching Date and MAY 17,2022

Quarter Fourth
Time (1:00-2:00pm)
I. OBJECTIVES 1. enumerate the different characteristics and types of classical and contemporary petits
fours;
2. identify the different principles in preparing petit fours, types and kinds of sponge
and bases; and
3. appreciate the importance and value of petits fours in culinary.
A. Content Standard The learner demonstrate understanding of the concept and underlying theories in
preparing and displaying petits fours.
B. Performance Standard The learners demonstrate competencies in preparing and displaying petits fours
C. Most Essential LO1 Prepare Iced Petits Fours
Learning Competencies  Prepare, cut and assemble sponges and bases according to standard recipes and
enterprise requirements and practices.
 Prepare fillings with required flavors and consistency.
 Prepare fondant icing following required temperature and standard procedure.
 Design and use decorations in accordance with establishment standards and
procedures
TLE_HEBP11PF-IVab-12
II. CONTENT
QUARTER IV. MODULE 1
Lesson 1: Preparing Iced Petits Fours
III. LEARNING
RESOURCES
A. Reference TLE-HE-BPP-12 Alternative Delivery Mode Quarter 4 – Module 1 : Preparing Iced Petits
Fours First Edition, 2020
MELC page 11
B. Other Learning Audio Visual Presentation/PPT, Worksheet and other IM’s

Resources
IV. PROCEDURES
A. Reviewing the previous
lesson or presenting the ACTIVITY 1. WHAT I NEED TO KNOW
new lesson ( In this part, the students will directly answer the following questions.)
Directions: Read and answer each item. Write the letter of your answer on your answer
sheet.
1.It is a miniature bite-sized confection coated with icing.
A. fresh petit four C. marzipan B. iced petit four D. petit four
2. It is a petit four decorated or covered with fondant icing.

3. It is a paste made of almonds and sugar that is worked to plastic consistency.

A. fresh petit four C. marzipan petit four B. iced petit four D. petit four
4.What petit four filling enhances flavor, adds moisture, and binds the product?
A. butter C. jams B. ganache D. meringue
5. It is a paste or confection icing or filling made of meringue and gelatin.

B. Establishing a purpose
for the lesson WHATS IN AND WHAT’S NEW
( In this part of activity, the student will have an analysis of the picture, and then ask to
share their valuable insights regarding their observation)
Guide Question
1. Observe the size, shape, garnishes and the presentation. Do they change?
2. Did the changes in the physical appearance affect the cake’s taste?
C. Presenting
examples/instances of PARADE of PICTURE
the new lesson ( In this part , the students will guess what’s in the pictures
Guide Questions:
1. Is there a similarities between those pictures?
2. How do you describe the overall presentation of those food items?
3. Can you guess what will be our topic all about
You will be answered with this module, so make yourself ready for our new lesson.
D. Discussing new
concepts and practicing DISCUSSION
new skills # 1 Lesson 1. Preparing Iced Petits Fours
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, light, and 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.

Typical Characteristics:
1. Approximately 1 inch square and about 1.5 to 2 inches high
2. Consist of layers of cake and butter cream frosting
3. Petits fours however can refer to any number of small confections or pastries.
4. Petits fours can be eaten in one or two bites and these fancy pastries are further
divided into "sec" or "glacé".
5. The petit four "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
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:
1. Dry such as fragile, crunchy dainty cookies
2. Fresh such as tartlets filled with creams and fresh fruit
3. Iced such as delicate layer cakes cut into small squares
4. Almond such as French-style macaroons 5. Glazed Fruit
Petits Four Varieties

Petit fours are divided into five broad categories based on preparation method, texture
or principal ingredient:
1. Dry such as fragile, crunchy dainty cookies
2. Fresh such as tartlets filled with creams and fresh fruit
3. Iced such as delicate layer cakes cut into small squares
4. Almond such as French-style macaroons
5. Glazed Fruit Cut bases to the desi
Sample Petit Four Design
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

a. chocolate motif
b. flower design
c. flakes of coconut
d. 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.
Guide Question
1. Based on the given pictures, how would you define Petits Fours?
2. What are the distinct characteristics of a Petit Fours?
3. Give and explain the categories of a Petit Fours.
4. What are the important standards or consideration in preparing a petit fours?
5. Can we consider petit fours as an important component in any food industry or
business? Why
E. Developing mastery WHAT’S MORE

(Leads to Formative A. DIRECTIONS:
Assessment 3) Read the following sentences write T if the sentence is true and F if it is otherwise.
Write your answer in your activity sheet.
__1. Petit fours are approximately 2 inches square and about 3 to 4 inches high.
__2. Petit fours consists of layers of dough and butter cream frosting.
__3. Petits fours however can refer to any number of small confections or pastries.
__4. Petits fours can be eaten in one or two bites and these fancy pastries are further
divided into "sec" or "glacé".
__5. The petit four "sec" and "glacé" can be sponge or cake based, biscuit or cookie
based, meringue based, marzipan based, fresh fruit or chocolate based.
B. DIRECTIONS: Identify the following procedures, write B if it refers to procedure in

preparing base, G for preparing glazes and D in decorating. Write your answer in your
activity sheet.
___1. Made out of any dry pastry cake or sponge.
__2. Plenty of workspace is required.
__3. Complement the petit fours.
__4. Avoid lumps and bumps.
__5. Product must be dry.
Answer Key
A
1. F
2.F
3.T
4.T
5.T
B
1.B
2.G
3.D
4.B
5.G
F. Finding practical WHAT I HAVE LEARNED
applications of concepts DIRECTIONS: Fill in the missing word/s to complete the sentence and to summarize
and skills in daily living all your learnings in this lesson.
G. Making generalizations
and abstractions about COMPLETE THE SENTENCE
the lesson Today I’ve learned about _______________ then I’ve realized
that_________________ therefore from now on I will_______________.
#HASHTAG
H. Evaluating learning SHORT QUIZ

Multiple Choice
DIRECTIONS: Read and answer each item. Write the letter of your answer on your
answer sheet.
1. Which of the following is not recommended as a base for a petit four?
A. Cake C. Sponge B. Cookies D. Shortbread
2. What is the importance of designing and decorating petit four?
A. To avoid lumps and bumps. B. To make the product dry.
C. To avoid product wasted. D. To enhance presentation, and visual and textural
diversity.
3. Which of the following is not a characteristic of a petit four?
A. crispy C. light B. fresh D. moisten
4. What type of petit four is an iced petit four?
A. Petit four deguises C. Petit four glaces B. Petit four frais D. Petit four secs
5. Keily wants to enhance the flavor of her petit four, she also want to add moisture and
binds the product, which of the following filling must be added?
A. butter C. jams B. ganache D. meringue
DIRECTIONS:
Match column A from column B.
Write the letter of the correct answer in your activity sheet.
Answer Key:
1.B
2.D
3.D
4.C
5.C
1.D
2.A
3.B
4.C
5.E
I. Additional activities for Follow Up Assignment:

application or Make a research of a variety of Petit Fours in preparation for your group performance
remediation task in preparing and presenting Petit Fours.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned

75% in the evaluation
B. No. of learners who
required additional activities
for remediation
C. Did the remedial lessons
work?
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies work well? Why
did this work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
G. What innovation or
localized materials did I
used/discover which I wish to
share with other teachers?
Prepared by:
JUDY ANN M. MUSNIT Checked by:

Secondary School Teacher I
Puting Buhangin NHS JAYSON M. LUNA
Head Teacher-I

BPP Week 1

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School Puting Buhangin NHS Grade Level 9

Teaching Date and MAY 17,2022

B. Other Learning Audio Visual Presentation/PPT, Worksheet and other IM’s

2. It is a petit four decorated or covered with fondant icing.

3. It is a paste made of almonds and sugar that is worked to plastic consistency.

5. It is a paste or confection icing or filling made of meringue and gelatin.

Types or kinds of petit four bases:

Petits Four Varieties

Petits Four Varieties

Shape to Cut and Assemble for Petit Four Glace

Decoration for Petit Four Glace

Glazing for Petit Four Glace

E. Developing mastery WHAT’S MORE

B. DIRECTIONS: Identify the following procedures, write B if it refers to procedure in

H. Evaluating learning SHORT QUIZ

I. Additional activities for Follow Up Assignment:

A. No. of learners who earned

JUDY ANN M. MUSNIT Checked by:

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