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    Petit 1 1

    Uploaded by

    jhelcraizabautista

    Copyright:

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

    Petit 1 1

    Uploaded by

    jhelcraizabautista
    13 views23 pages

    Original Title

    PETIT-1-1

    Copyright

    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    13 views23 pages

    Petit 1 1

    Uploaded by

    jhelcraizabautista

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 23

    GOO

    MORNI
    D
    “TOUCH ME,NOW”
    ·One student from each group will write the assigned letters or
    words on the back of their group mates using their finger.
    The remaining group members will use their sense of touch to
    identify the letters or words written on their backs. Once they
    have identified the letters, they will communicate with their
    group to figure out the correct word. Then, they will write the
    word on the board.
    Prepare and
    Display Petit
    Four
    At the end of the lesson the students would be
    able to:
    • Describe the preparation and types of petit four
    bases.
    • Distinguish the importance of types of petit four
    bases.
    • Create a Venn diagram about the
    characteristics of each petit fours.
    Petit Fours
    -Small biscuits and cakes tastefully decorated.
    -Sweetmeat and cakes designed to be served as dessert
    with after dinner coffee or cocktails.
    -It should be small; they are delicate, crisp, attractive,
    and light and designed to be swallowed in just one or
    two mouthfuls.
    Iced Petit Four
    -Small, bite-sized cakes with a thin coating of glaze, typically
    fondant, which is applied at the end of the production process.
    -Petit four glaze contain thin layers of cake alternating with
    jam or butter cream. The top of the cake is adorned with a
    thin layer of marzipan to add flavor, as well as smooth surface
    for the glaze to settle on.
    Marzipan
    Made from almond paste, a
    cooked sugar syrup and
    sometimes glucose or egg white
    Types or kinds
    of Petit Four
    Bases:
    Cake
    - can be baked in shallow tray of
    depths of 1-2 cm, topped with soft
    topping then cut to shape desired like
    sponge sheets.
    Shortbread
    - A mixture of flour, fat and sugar,
    enriched with eggs and has a short
    eating quality.
    Pastry
    - A savory pastry like puff
    pastry can make a suitable
    base for petit fours when a
    sweet filling is used.
    Sponge
    - Normally sponge is baked in thin sheets
    and they are layered together with flavored
    filling that will act as an adhesive to hold
    the sheets of sponge together.
    “PETIT GRAM”
    • Instruct students to write an essay comparing and contrasting
    the characteristics of each type of base in terms of taste,
    texture, versatility, and suitability for different types of petit
    fours.
    • Encourage students to include specific examples of petit fours
    made with each type of base and describe how the base
    influences the overall flavor and presentation of the petit
    QUIZ
    TIME!
    1. This can make a suitable base for petit fours
    when a sweet filling is used.
    2. It’s made of almond paste, a cooked sugar
    syrups and sometimes glucose or egg white.
    3. It can be baked in shallow trays of depth of 1-
    2 cm.
    4. It’s a mixture of flour, fat and
    sugar, enriched with egg white and
    has a short eating quality.
    5. Designed to be swallowed in just
    one or two mouthfuls.

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