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    FINAL Decorating Petit Fours

    Uploaded by

    Judilyn Ramos
    This document provides instructions for decorating iced petit fours. It includes songs about decorating petit fours, definitions of terms like icing and frosted, materials and tools needed like icings, sprinkles and pastry bags, procedures for decorating with ganache or butter icing, a performance checklist, and an assignment on presenting desserts. The overall document aims to teach students how to properly decorate iced petit fours.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    FINAL Decorating Petit Fours

    Uploaded by

    Judilyn Ramos
    66 views33 pages
    This document provides instructions for decorating iced petit fours. It includes songs about decorating petit fours, definitions of terms like icing and frosted, materials and tools needed like icings, sprinkles and pastry bags, procedures for decorating with ganache or butter icing, a performance checklist, and an assignment on presenting desserts. The overall document aims to teach students how to properly decorate iced petit fours.

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    © © All Rights Reserved

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    This document provides instructions for decorating iced petit fours. It includes songs about decorating petit fours, definitions of terms like icing and frosted, materials and tools needed like icings, sprinkles and pastry bags, procedures for decorating with ganache or butter icing, a performance checklist, and an assignment on presenting desserts. The overall document aims to teach students how to properly decorate iced petit fours.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    66 views33 pages

    FINAL Decorating Petit Fours

    Uploaded by

    Judilyn Ramos
    This document provides instructions for decorating iced petit fours. It includes songs about decorating petit fours, definitions of terms like icing and frosted, materials and tools needed like icings, sprinkles and pastry bags, procedures for decorating with ganache or butter icing, a performance checklist, and an assignment on presenting desserts. The overall document aims to teach students how to properly decorate iced petit fours.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 33

    SONG FOR

    ME
    The Decorating Petit Fours Song
    Tune: Twinkle Twinkle

    Decorating Petit Fours


    Tiny, bite size and small
    They are sweet and delicious (2x)
    Decorating Petit Fours
    So amazing, it feel good.
    The Decorating Petit Fours Song
    Tune: Fruit Salad Song

    Decorating (2x)
    Petit Fours (2x)
    Small and Bite size (2x)
    Delicious Cake (2x)
    DECORATING
    ICED PETIT
    FOURS
    OBJECTIVES:
    After learning the content of this lesson, the
    student should be able to:
    a. name the materials used in decorating
    petit fours;
    b. follow the correct procedure in
    decorating iced petit fours;
    c. decorate iced petit fours suited to the
    products;
    d. show appreciation of a well-decorated
    iced petit fours through presentation.
    DEFINITION OF TERMS:

    ICNIG
    ICING
    A sweet flavored usually
    creamy mixture used to coat
    baked goods.
    DEFINITION OF TERMS:

    TIPET ORUF
    ICED PETIT
    FOURS
    Miniature bite-sized confections
    which comes from the French word
    petit which means small or little and
    four which means oven.
    DEFINITION OF TERMS:

    TROFS
    FROST
    To cover cake with icing.
    DEFINITION OF TERMS:

    PORU
    POUR
    To make a substance flow from a
    container by raising just one side
    of the container that the substance
    is in.
    DEFINITION OF TERMS:

    SIME NE PALCE
    Mise En Place
    Means “put in place” that includes
    assembling all the necessary
    ingredients, equipment, and tools
    and serving pieces needed to
    prepared food.
    • Wear personal
    protective equipment
    • Remove all jewelries
    • Maintain cleanliness
    and orderliness while
    working
    What are the
    Decorating
    Ingredients that we
    will need?
    Decorating Ingredients

    Iced-Petit Fours
    Dip Icing Ganache

    Swiss butter icing


    Sprinkles Flower icing

    Candies
    What are the tools
    and utensils used
    in Decorating
    ingredients?
    Decorating Materials
    Straight spatula Rubber scrapper

    Bowls Pastry tip/


    Pastry bag

    Dessert plate/saucer
    Packaging materials
    What are the
    procedures
    in decorating petit
    fours?
    PROCEDURE IN
    DECORATING
    PETIT FOURS
    For Ganache:

    1. Place the petit fours on a wire rack


    with baking tray underneath and pour
    icing until it covers the top of the cake.
    2. Put desired toppings like sprinkles
    and candies.
    3. Ready for packaging.
    PROCEDURE IN DECORATING
    PETIT FOURS
    For Swiss Butter Icing:

    1. Spread icing at the top of the petit fours.


    2. Get a pastry bag with a pastry tip, fill with
    swiss butter icing
    4. You can use different tips for making
    different designs.
    5. Ready for packaging.
    TASK/ACTIVITY

    Count 1-3 afterwards,


    go to your respective
    group and apply standard
    steps and procedure in
    preparing and decorating
    iced petit fours.
    PERFORMANCE LEVELS
    4 - Can perform this skill without supervision and
    with initiative and adaptability to problem
    situations
    3 - Can perform the skill satisfactorily without
    assistance or supervision
    2 - Can perform the skill satisfactorily but requires
    some assistance and/or supervision
    1 - Can perform parts of the skill satisfactorily, but
    requires considerable assistance and/or
    supervision
    PERFORMANCE CHECKLIST 4 3 2 1
    Pastry bag are inserted of pastry tip        
    properly.
    Decorate the iced petit fours clean and        
    neatly.
    Present and store iced petit four        
    accurately to the standard procedure.

    Packed iced petit fours in clean and        


    nicely.
    Proper usage of tools and materials.        
    Applied food hygiene and safety        
    principles.
    The students well-delivered their
    presentation
    ASSIGNMENT:
    1. How to present and plating dessert?
    2. What are the tips on how to plate and
    present dessert?
    3. What is the rules in presenting dessert?

    References:
    Bread and Pastry Production NC II Manuals (Pages
    229-235)
    HAVE A
    SWEET
    DAY!!!

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