COMPETENCY - BASED
LEARNING MATERIAL
Sector
TOURISM
Qualification Title
BREAD AND PASTRY PRODUCTION
NCII
Unit of Competency
PREPARE AND DISPLAY PETITS FOURS
Module Title
PREPARING AND DISPLAY PETITS FOURS
POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC.
Mc Arthur Highway, Brgy. Kiagot, Digos City
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in BREAD AND PASTRY PRODUCTION NCII
QUALIFICATION. 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 workbased 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:
 Work through all the information and complete the activities in each section.
 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.
 Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
 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.
2
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
BREAD AND PASTRY PRODUCTION NCII
105 Hours
Contents of this Competency – Based Learning Materials
No.
Unit of Competency
Module Title
Code
1
Prepare and Produce Bakery
Products
Preparing and Producing
Bakery Products
TRS741379
2
Prepare and Produce Pastry
Products
Preparing and Producing
Pastry Products
TRS512317
3
Prepare and Present Gateaux,
Tortes and Cakes
Preparing and Presenting
Gateaux, Tortes and Cakes
TRS512318
4
Prepare and Display
Petits Fours
5
Present Dessert
Preparing and
TRS512321
Display Petits Fours
3
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Presenting Desserts
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
TRS741343
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
MODULE CONTENT
Qualification:
BREAD AND PASTRY PRODUCTION NCII
Unit of Competency:
Module Title:
PREPARE AND DISPLAY PETITS FOURS
Preparing and Display Petit Fours
Introduction:
The module covers the knowledge, skills and attitude required to be able
to prepare and display petits fours to a level of high and consistent quality.
Nominal Duration:
51 Hours
Learning Outcomes:
At the end of this module you MUST be able to:
LO1
LO2
LO3
LO4
LO5
Prepare Ice Petits Fours
Prepare Fresh Petits Fours
Prepare Marzipan Petits Fours
Prepare Caramelized Petits Fours
Store Petits Fours
4
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Learning Outcome # 1
Prepare Ice Petits Fours
Contents:
1.
2.
3.
4.
5.
6.
Characteristics of classical and contemporary petits fours
Underlying principles in making petit fours
Types and kinds of sponge and bases
Different kinds of fillings
Procedure in making fondant icing
Decors and designed
Assessment Criteria:
1. Sponges and bases are prepared, cut and assemble according to standard recipes and enterprise
requirements and practices
2. Fillings are prepared with the required flavors and consistency
3. Fondant icing is brought in accordance with the required temperature and established standards
operating procedures.
4. Decorations are designed and used in accordance with the establishment standards and procedures
Conditions:
 Personal protective clothing
 Small hands tools
 Measuring equipment
 Set of knives
 Rolling pins



Decorative cutters
Molders
Pots and pans
 CD’S, VHS
 Hand – outs
Methodology:
 Lecture/Discussion
 Demonstration/Application
 Oral Presentation
Assessment Method:



Oral – Recitation
Written examination
Observation
5
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Learning Experiences / Activities
Learning Outcome # 1
Prepare Ice Petits Fours
Learning Activities
Read: Information Sheet 4.1-1
PREPARE AND DISPLAY PETIT FOUR GLACE
1.
Prepare petit four bases
2.
Cut and assemble bases for petit four glace
3.
Prepare and flavor fillings to required
Special Instructions
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Display petit four glace
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
Competency
Evaluation
Package
for
one
Competency
of
BREAD
AND
PASTRY
PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Evaluation for Preparing and Display Petits
Fours.
Perform: Task Sheet 4.1-1
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.
consistency
4.
Prepare petit four glace for glazing
5.
Decorate petit four glace to enhance customer
eye appeal
6.
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
After doing all the activities for this LO1: Prepare
Ice Petits Fours; you are ready to proceed to the
next LO2: Prepare Fresh Petits Fours.
6
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
INFORMATION SHEET 4.1-1
PREPARE AND DISPLAY PETIT FOUR GLACE
1. Prepare Petit Four Bases
Petit Fours glacé are generally either glazed with fondant or dipped in chocolate before the
final decoration is added.
The term glacé is also used to indicate any iced pastry. Such as a
small tartlet or those made from pate a choux or meringue.
They must be small enough to be consumed in one to two bites.
Small almond cakes may also be wrapped in marzipan or modelling
chocolate and served as petit fours.
Petit four bases can be made from any edible product.
Normal products used are:

Sponge

Cake

Shortbread

Pastry

Chocolate

Marzipan

Choux pastry.
Main requirement of a petit four base is that it is strong enough to 'hold' the petit four when it
is picked up by the customer to be eaten.
Sponge
Normally sponge is baked in thin sheets and they are layered' together with flavoured filling
that will act as an adhesive to hold the sheets of sponge together.
The sponge sheets can be plain or flavoured.
The sheets can be just a carrier for the filling, especially chocolate.
When the sponge sheets are layer with the filling they are stored for
a period of time for the sheets and filling to bond and then the sheet
is cut into small pieces:

Cut into a variety of shape

Most economical is square or rectangular
7
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI

Half moon, triangular or diamond shape

Round or oval is less efficient as there is more wastage with these shapes.
Cake
Cake can be baked in shallow trays of depths of 1-2cm,
topped with soft topping then cut to shape desired similar to
Sponge sheets.
Shortbread
A mixture of flour, fat and sugar, enriched with egg and has
a 'short' eating quality. A firmer variety of shortbread with a formula of 2:1:1.

2 parts flour, 1 part sugar, 1 part butter or fat.
This formula produces a firmer shortbread that will resist the migration of moisture from the
filling to the base. It will then hold together better when the customer picks the petit four up
in their fingers.
Pastry
A savoury pastry like puff pastry can make a suitable base for petit fours when a sweet
filling is used.
Chocolate
When working with ganache, a soft mixture of chocolate and cream can be presented in a
base of hard chocolate. This chocolate has been melted and 'tempered' then spread thinly
onto parchment paper and allowed to set. At the point of setting
it is cut into shapes with a warmed metal knife or cutter.
Marzipan
Marzipan can be used as a base for petit fours.
Choux pastry
Choux pastry is made by boiling water and fat, adding flour and cooking panada.
As the panada cools, eggs are incorporated.
This batter is then piped to size and baked.
The baked cases are then filled with desired flavoured creams then
decorated.
The pieces are small.
Variety of filling is limited only by the imagination.
8
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
2. Cut and assemble bases for petit four glace
Bases for petit four glacé
Before you can assemble your petit fours the basic principle is the same.
Mise en place, ’everything in place’ before you start.
Normal

Sponge sheets, plain vanilla flavour

Binding agent, normally jam, apricot
Or

Flavoured butter cream.
Chocolate

Sponges sheets, chocolate

Raspberry jam
Or

Ganache.
Classical Opera cake

Marzipan and butter enriched sponge sheets

Ganache

Coffee flavoured butter cream.
Normal Assembly
What is needed?

Sponge sheets that are approximately 5mm thick, 3 or 4, depending on thickness

When assembled the combined height will be approximately 3cm high (1.25 inches)

Apricot jam, smooth texture, no lumps

Baking paper 2 sheets.
Method of Assembly

Lay 1 sponge sheet on a sheet of baking paper

This is to make it easy to move around the bench

Make sure the paper the sponge sheet was baked on is
removed
9
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI

Spread a thin layer of apricot jam over the sponge sheet

Place a second sheet of sponge on top

Press firmly into place

Remove any loose sponge crumbs

Spread a second layer of apricot jam thinly over sponge sheets

Take a third sheet of sponge and turn over so bottom of sponge sheet is on top

Lay sponge sheet on top and place 2nd sheet of paper on top and press sheets of
sponge firmly together

Place a metal tray on top and allow layered sponge sheets and apricot jam to bond

If using butter cream the product needs to be cooled so the butter cream sets firm

Product needs to stand, while being weighted down for at least 2 hours

Butter cream products need to stand in cool environment until they are firm.
Cut bases to the desired shape
The biggest shape that these petit fours are cut into is square.
Why? Less waste.
Any shape can be used but accuracy of cutting is essential. Minimising waste will increase
yield therefore profits increase.

Size

Variety of shapes

Consistency in size and shape.
Shapes to cut
10
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
A lot of product can be lost when a curved shape is used. Up to 20%.
Triangle Shapes
Square cut
11
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
3. Prepare and flavor fillings to required consistency
Fillings will vary according to selling price, storage requirements and marketplace
requirements.

Jams, various flavours

Ganache

Butter creams.
Jams
Jams are high in moisture and carry good flavours. There role is to
bind, add flavour and moisture to a product that is normally dry in
texture. These do not need refrigeration.
Jam needs to be blended until a smooth consistency is achieved,
no lumps, as they will tear at the fabric of the sponge sheet.
Ganache
Ganache is a mixture of chocolate and cream. It is well liked but it is
expensive to produce. Ganache will carry alcohol flavours well to add
interest to the petit fours.
These can stand in non refrigerated areas. Ganache needs to be allowed
to cool to room temperature and then blended until smooth. When
ganache is agitated it must be worked quickly as it will set.
Butter creams
Butter creams can be flavoured to desired standard adds good mouth feel and cuts well
when cold.
It needs to be chilled before cutting. It will then need to stand in non refrigerated
environment for short periods of time.
Butter creams are versatile for decorating the tops of petit fours as they can be flavoured
and easily piped. But it damages easily when at room temperature.
When butter cream is made it needs to be kept at a temperature that will not give adverse
reaction to customers.
To use butter cream it needs to be pliable and smooth.
12
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
4. Prepare petit four glace for glazing
Introduction
Glazing should include:
Jams
Jam can be used as a glaze but it needs to be applied when it is boiling. It needs to be
applied thinly and then given the opportunity to dry. Care needs to be taken when cutting.
Creams
Creams make a food topping. If using fresh cream then the product
will need to be kept chilled and time spent at room temperature is
kept to a minimum.
Chocolate
Chocolate makes a good glaze but is difficult to cut. Structure can be
modified to make the cutting easier and make eating quality softer.
Modern techniques will spray chocolate to coat. Give interesting textural interest to finished
coating.
Fondant
Fondant is the classic enrobing agent. If it is tempered
correctly, it should give a brilliant shine to make eye appeal
to the customer.
Ganache
Ganache is excellent. Consistency can be adjusted to suit needs.
To apply any of these glazes the petit four needs to have sharp edges and smooth lines.
Surface needs to be dry and free of moisture. If the surface is not dry then the glaze may
not bind to the surface of the petit four.
5. Decorate petit four glace to enhance customer eye appeal
Introduction
Iced petit four glacé can be decorated after being iced to add:

Wow factor

Eye appeal

Visual and textural diversity.
13
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Classical decoration is piped chocolate motifs. Sometimes a bulb of butter cream is used to
raise the height of another decoration to be place on top.

Piped chocolate is applied using a paper piping bag.
How to make a paper piping bag
14
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Petit Four Designs
15
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Decorative Designs
16
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
6. Display petit four glace
Introduction
Petit Fours are normally served with coffee after the meal. Petit four sec is popular here
because they are sweet and do not need
refrigeration.

Almond goods

Small shortbreads.
Classical display in larger hotels would be on large
platters. Service staff would choose customer request
as required.
Variation on the equipment to display is immense. It
can be elaborate chocolate stands and toffee croquant stands.
Normally presented on small trays with a selection for the day.

Not well displayed

Insufficient space

Wrong shaped plate

Some product over baked.
Designing layout

Displays need to be consistent in design

Should have alternating profiles; different heights on
different products

Shapes should alternate.
17
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Task Sheet 4.1-1
Title:
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer
by the agreed date.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed with your Trainer.
The student will need to complete a plan to produce at two different recipes of petit four
glace.
Supplies:

Plan is to include completed recipe with all ingredients and methods of
production.
Equipment:
NONE
Steps/Procedure:
1.
2.
3.
4.
5.
List of equipment
Different types of filling
Different styles of glaze
Enhance customer appeal
Display complete petit fours
Assessment Mthod:
Use the Performance Criteria Checklist
18
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Performance Criteria Checklist for
Task Sheet 4.1-1
Criteria
YES
NO
1.1 Produce two types of bases for petit four glace:

Sponge

Shortbread

Japonaise

Choux pastry.
1.2. Produce two different types of filling:

Jams

Ganache

Mousse

Marzipan.
1.3. Define two different styles of glaze:

Sugar fondant

Ganache

Sugar frosting.
1.4. Decorate the two styles to enhance customer appeal:

Motifs

Glace fruits.
1.5 Display completed 'petit four' to be assessed:

Platters

Plates.
19
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Learning Outcome # 2
Prepare Fresh Petits Fours
Contents:
1. Identify the knifes of small choux paste
2. Types of sweet paste and fillings
3. Different garnishes, glazes and finishes
Assessment Criteria:
1. A selection of small choux paste shapes are baked and decorated in accordance with
established standards and procedures.
2. Baked sweet paste are prepared and blinded in accordance with established
standards and procedures.
3. Garnishes, glazes and finished are used in accordance with the established
standards and procedures.
Conditions:
 Personal protective clothing
 Small hands tools
 Measuring equipment
 Set of knives
 Rolling pins
 Bake wares
 Pastry brushes
 Piping tube



Decorative cutters
Molders (Tart)
Pots and pans
 CD’S, VHS
 Hand – outs
 Pastry bag
 Decorative cutters
Methodology:
 Lecture/Discussion
 Demonstration/Application
 Oral Presentation
Assessment Method:
 Oral – Recitation
 Written examination
 Observation
20
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Learning Experiences / Activities
Learning Outcome # 2
Prepare Fresh Petits Fours
Learning Activities
Read: Information Sheet 4.2-1
PREPARE AND DISPLAY FLAVOR MARZIPAN
1.
Prepare and flavor marzipan
2.
Shape Marzipan
3.
Prepare Marzipan for Glazing
4.
Decorate marzipan petit fours to enhance
customer eye appeal
5.
Display marzipan petit fours
Special Instructions
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
Competency
Evaluation
Package
for
one
Competency
of
BREAD
AND
PASTRY
PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Evaluation for Preparing and Display Petits
Fours.
Perform: Task Sheet 4.2-1
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
After doing all the activities for this LO2: Prepare
Fresh Petits Fours; you are ready to proceed to
the next LO3: Prepare Marzipan Petits Fours.
21
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
INFORMATION SHEET 4.2-1
PREPARE AND DISPLAY MARZIPAN BASED PETIT FOURS
1. Prepare and flavour marzipan
Marzipan is a sweetened mixture of ground almonds, liquid
glucose/eggwhites, corn syrup/sugar syrup and either icing sugar or
caster sugar. It is also known as almond paste.
Marzipan is very versatile paste. Petit Fours based on a marzipan are
attractive and popular for their colour and appearance and their delicate
pleasing taste.
Marzipan
Group
A
B
C
Ingredients
Quantity
Almond meal, blanched
200g
Icing sugar
275g
Brandy
1tsp
Almond extract
1 drop
Sugar syrup
100ml
Glucose, warm
+/- 40g
Method
1. Sift the icing sugar and combine ingredients from group A into a bowl
2. Add the ingredients from group B and gradually add the warm glucose
3. Knead unit it forms like a dough
4. Wrap tightly.
When the marzipan is made it needs to be stored and protected from the air. It will dry and
these dry pieces will have an unpleasant mouth feel if allowed to be incorporated into the
mix.
22
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
After making, marzipan can be prepared in several ways:
Piped or Cut Out Marzipan
Bake in a hot oven until golden brown. To bake marzipan it must have a higher proportion of
sugar. If the proportion of sugar is too high, the marzipan will boil instead of bake. This will
adversely affect the taste and appearance of the finish creation.
Marzipan Fancies
Using marzipan and adding different types of flavoured paste, nuts, liqueurs or preserved
fruits.
To stuff dates or prunes, marzipan is flavoured (vanilla, kirsch, rum) and /or coloured.
If too firm it can be softened with stock syrup.
Even sized pieces are cut from thin sausage shaped rolls, then rolled in the palm of the
hand first round, then elongated to fit the cavity of the fruit.
About ¼ to 1/5 of the marzipan should be visible. Pitted, firm and small dates or prunes are
stuffed with marzipan, and then rolled in the palm of the hand to smooth.
With the back of a small knife, three to four lines are marked on the marzipan that sticks out
of the date (prune).
The pieces are now rolled in caster sugar or after having dried, dipped into caramel.
For other varieties, even sized small flavoured and/or coloured pieces are shaped round,
then topped with a piece of glace pineapple or half glace cherry or walnut or pecan nut
halves, then rolled in sugar or caramelised.
To glace cherry haves or nut quarters are attached (lightly pressed on) to both sides of a
small ball of marzipan, then rolled in sugar or coated with caramel.
For display or service, they are set in little petit four paper cups.
Modelled Marzipan
Marzipan modelled into various fruit shapes and vegetable, then coloured and sealed.
To retain the eating quality and to extend the shelf life, the marzipan is sprayed with a thin
coat of cocoa butter (commercially available in a spray can).
Marzipan can absorb moisture or dry out so careful storage is essential.

If it absorbs moisture it will become to dissolve

If marzipan dries out it will begin to ferment.
To store marzipan, wrap it in plastic (cling) wrap and place it in an airtight container.
23
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Hygiene
When working with marzipan, hygiene and cleanliness of equipment, utensils, work space
and hands are of the utmost importance.
Marzipan is a very versatile paste. Petits fours based on marzipan are attractive and popular
for their colourful and/or appetising appearance and their delicate pleasing taste.
2. Shape Marzipan
Introduction
They can be prepared in several ways:

Marzipan modelled into various fruit shapes, then coloured and sealed

Marzipan fancies, using flavoured marzipan with nuts or preserved fruit

Piped marzipan, browned in a hot oven, coated with glaze while still hot.
Modelled marzipan
Quality modelling marzipan, left natural or flavoured (natural flavouring paste, spirit/liqueur
concentrates), is rolled into sausage shaped lengths of equal size and thickness.
Cut into uniform small pieces (10–12 g), the marzipan is shaped into seamless round balls.
Using the palm of the hands, the basic form of the fruit to be represented is
modelled next.
Marzipan modelling tools are used to further shape the pieces.
24
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Modelling Tools: Prepare and display petit fours; ANTA 2003
The finished fruit is set on to greaseproof or silicon paper with very evenly spaced gaps in
between, to allow easy and even access for spraying with colour.
Powdered food colouring is mixed with clear spirit concentrate and sprayed on to the
marzipan fruits with an atomiser or air brush and then allowed to dry.
Banana shapes benefit from having a few fine brown lines brushed on, likewise some
varieties of apples and pears.
To retain the eating quality (and to extend shelf life) the marzipan is sprayed with a thin coat
of cocoa butter (commercially available in spray cans).
Using a small ball of cotton wool dipped into some dried-out starch, e.g. corn starch dried in
a warm oven with the oven door left ajar, peach and apricot shapes are gently dabbed for a
velvety appearance.
For display or service, the marzipan fruits are set into small petit four paper cups
and arranged attractively for service or display.
For storage, they keep quite well if covered for protection from dust and odours in a cool
and dry area.
When working with marzipan, hygiene and cleanliness of equipment, utensils, work space
and hands are of utmost importance.
A person suffering from sweaty palms (hands) must wear tight-fitting, thin plastic gloves for
good hygiene. Marzipan should be exposed to a minimum of handling.
25
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Marzipan fancies
Marzipan is flavoured and/or coloured and used for
stuffing dates or prunes or topped with or
sandwiched between nuts and glace fruits.
To stuff dates or prunes, marzipan is flavoured
(vanilla, kirsch, rum, etc.) and/or coloured and if
rather firm, softened with a little stock syrup.
Even-sized pieces are cut from thin sausage
shaped rolls, then rolled in the palm of the hands
first round, then elongated to fit the cavity of the
fruit. About 1/4 to 1/5 of the marzipan used should be
visible.

Pitted, firm and small dates or prunes are stuffed with the marzipan, then rolled in the
palm of the hand to smooth

With the back of a small knife, three to four lines are marked onto the marzipan that
sticks out of the date (prune)

The pieces are now rolled in caster sugar or after having dried, dipped into caramel.
For other varieties, even-sized small flavoured and/or coloured pieces are shaped round,
then topped with a piece of glace pineapple or half glace cherry or walnut or pecan nut
halves, then rolled in sugar or caramelised.
Similarly, two glace cherry halves or nut quarters are attached (lightly pressed on) to both
sides of a small ball of marzipan, then rolled in sugar or coated with caramel.
Remember:

Pay particular attention to cleanliness and
hygiene

Ensure uniformity in product size

Always start with a seamless ball when
modelling marzipan

Avoid excessive handling of marzipan

Adjust marzipan consistency to be just pipeable

Ensure correct oven
browning piped marzipan

For display or service, they are set in little petit four paper cups.
temperature
26
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
when
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
3. Prepare marzipan for glazing
Prior to glazing marzipan to be dry. If the marzipan is still moist the glaze will not adhere to
the surface of the product.
Jams will need to be applied when boiling so the surface
will dry to touch when cool. If the jam is not boiling it will not
be ‘dry to touch’ when it has cooled.
Chocolate can be used but good tempering is required.
This is best applied to individual pieces that require no
cutting. Pure chocolate will crack when cut.
Ganache is a mixture of cream and chocolate.
A firmer mix can be applied to flavoured
marzipan and after it is dried it will then
‘cut’ well. If pure chocolate is used it may crack and look of
finished product will be diminished.
Fondant is good for glazing but the surface will need to be coated to stop the fondant from
soaking into the marzipan.
Food Lacquer and cocoa butter are available to use. Some are in spray aerosol cans and
some can be applied with a brush.
Gum Accacia (Gum Arabica) is an exudant from acacia trees in Northern Africa. It is
hardened gum on the outside of the tree.
Ground to fine white powder it is added to water and boiled. Apply to product while still hot it
will cool with a pleasing sheen.

Add 1 part powder to 4-5 parts water

It is difficult to dissolve and it must be bought slowly to the boil and it must be whisked
gently to break up any lumps

When cool leave in clean container until needed

Apply to hot product immediately upon removal from oven.
Remember:

Application to hot product will evaporate off excess moisture and a nice sheen will
remain

Application to cold product will make the product soggy.
27
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Sugar water (syrup) does not make a good glaze for
marzipan products.
Toffee Candy is used to glaze flavoured marzipan when

Sandwiched between nuts

Stuffed into dates.
it is:
The toffee candy (caramel) has a very short shelf life as
attracts moisture from the air.
it
For this to be used it will have to be sprayed with food
lacquer from aerosol spray.
grade
4. Decorate marzipan petit fours to enhance customer eye appeal
Decorating the finished product add customer interest and 'eye' appeal. Most marzipan petit
fours would be decorated before they are glazed.
Chocolate
Chocolate can be applied directly to the finished product. This tends to be brittle and breaks
easily. Ganache that is firm can be applied and after it is set it can be cut if needed.
Fondant icing
Fondant is sugar that is boiled to 114°C agitated or stirred as it is cooled. The clear solution
turns white and when it is smooth it needs to be sorted until cool and needed.
To use fondant (temper):

Fondant when it is applied to any product it should 'shine' and
be touch dry when cool. Meaning it does not stick to the fingers
when touched

To temper fondant it needs to be heated to 39°C over a bainmarie

To thin fondant to the degree you need sugar water (1:1) 1 suger-1water; boiled)

This is used so the fondant will flow and have a seamless finish with no folds.
Fondant can be tempered to be very thin so minimal is used. All the time not allowing
temperature to rise over 42°C. If temperature rises too much above 32°C is will lose its
shine and look dull and unappealing.
28
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Non-parrels
Small pieces of brightly coloured sugar candy that are used to
decorate cakes. Can be applied before baking or after coating with
glaze. Rarely used in this level of presentation.
Glace fruits
Glace fruits used to be a popular way of preserving fruits. Glace fruits are very stable at
room temperature and do not need refrigeration. The shine exuded comes from being
dipped in sugar solution many times and being allowed to dry before being dipped again.
There is a wide variety of glace fruits available. They will need to be cut to size and this is
very time consuming.
Also would normally be applied to marzipan before baking, glaze then applied to seal.
5. Display marzipan petit fours
Introduction
Attractively displayed petits fours are great product
for catching the customers’ attention.
They look most attractive when arranged neatly and
with thought given to the repetition or alternation of
shapes, colours and decorations.
Decorated petits fours (in particular the iced variety)
lend themselves to immaculate craftsmanship and
decorating skills.
To attract the respect for this work, 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 petits fours are best if served fresh.
Displaying on ceramics plates and platters, glass
mirrors trays can look very effective in buffet style service.
Individual serves of 3-4 pieces per plate is for effective for modern coffee service.
29
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Task Sheet 4.2-1
Title:
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the agreed date.
The student will need to complete a plan to produce at two different recipes of petit four
glace.
Supplies:
Equipment:
NONE
Steps/Procedure:

Plan is to include completed recipe with all ingredients and methods of production.

List of all equipment that will be needed to produce the petit four marzipan.
Assessment Mthod:
Use the Performance Criteria Checklist
30
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Performance Criteria Checklist for
Task Sheet 4.2-1
Criteria
YES
NO
2.1 Produce marzipan and develop two flavours for:

One baked marzipan product

One non baked marzipan product.
2.2. Provide a sketch or design for the finished product
2.3. Apply a glaze and decorate marzipan:

Sugar fondant

Ganache

Sugar frosting

Motifs

Glace fruits.
2.4 Display completed 'petit four' to be assessed:

Platters

Plate

Tile

Height alternation

Alternate profile.
31
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Learning Outcome # 3
Prepare Marzipan Petits Fours
Contents:
1. Specify flavor and shape quality marzipan
2. Tips on coating marzipan fruits
Assessment Criteria:
1. Flavor and shape quality marzipan appropriate producing mini-size fruits.
2. Coat marzipan, soften with egg whites, pipe into shapes are seal/brown with applied
heat according to enterprise practice.
Conditions:
 Personal protective equipment
 Small hands tools
 Measuring equipment
 Set of knives
 Rolling pins
 Heavy duty equipment
 Piping tube



Decorative cutters
Molders
Pots and pans
 CD’S, VHS
 Hand – outs
Methodology:
 Lecture/Discussion
 Demonstration/Application
 Oral Presentation
Assessment Method:
 Oral – Recitation
 Written examination
 Observation
32
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Learning Experiences / Activities
Learning Outcome # 3
Prepare Caramelized Petits Fours
Learning Activities
Read: Information Sheet 4.3-1
MARZIPAN PETIT FOURS
1.
Prepare and base selection of petit four sec
2.
Prepare and flavor fillings to required
consistency
3.
Prepare petit four sec for glazing
4.
Decorate petit four sec to enhance customer
eye appeal
5.
Display petit four sec
Perform: Task Sheet 4.3.1
Special Instructions
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
Competency
Evaluation
Package
for
one
Competency
of
BREAD
AND
PASTRY
PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Evaluation for Preparing and Display Petits
Fours.
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
After doing all the activities for this LO3: Prepare
Marzipan Petits Fours; you are ready to proceed
to the next LO4: Prepare Caramelized Petits
Fours.
33
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
INFORMATION SHEET 4.3-1
MARZIPAN PETIT FOURS
1. Prepare and base selection of petit four sec
Petit four 'sec' and. Petit four 'dry' - This was probably the first petit four style.
Shortbreads

Small pieces baked in the oven.
Variation of this style is limitless.

Plain butter shortbread with minimal flavour; vanilla

Roasted nuts like almonds, hazelnuts, walnuts, peanuts can
be added whole or chopped

Spices can also be added to add to flavour.
When chilled shortbread can be cut from the disc or from formed blocks to desired shape
and thickness.
The dough can also be rolled out into sheets and multitude of shapes can be acquired from
special made cutters.
Doughs can be flavoured with spices, nuts and glace and dried fruits.
Before baking, doughs can be rolled in sugar or nuts.
When baked products are cooled the product can becan be finished by dipping in chocolate,
apply icing to surface and allow drying.
Puff pastry
Rolled, shaped and cut with sugar: palmiers.
Works well in warmer climate, but not humid climates.
Honey doughs

Basel Leckerli; a honey dough filled with dried fruits and nuts, rolled flat
and baked then glazed with boiled sugar brushed on to leave white
sugar coating

Gingerbreads; variety abounds, soft or hard, shapes variable

Can be baked and cut to shape making delightful petit four sec.
Meringue products, flavoured and baked can also be used as petit four
sec.
34
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI

Japonaise; meringue, with ground nuts added and piped to shape, baked then
decorated.
2. Prepare and flavour fillings to required consistency
Fillings for petit fours
Ganache
Ganache can be used as a filling between shortbread pieces or
sheets of shortbread that are then cut to size, its use is varied and
can be utilised in many ways.
Ganache can be flavoured with alcohol or no alcohol flavourings,
roasted chopped nuts can be added. It is stable at room
temperature and can be adapted to work in warm, humid climates
as well.
Jam
Jam is piped onto one piece then another piece is placed ontop and 2 pieces bond.
Butter cream
Butter cream will sit at room temperature for several days. It colours well and
can be flavoured with anything of your choice.
Marzipan
Marzipan can be used as a filling. Normally blended with:

Flavouring

Colouring

Softening agent such sugar water.
Sugar water needs to be added in moderation and if left for too long fermentation can occur.
Dried fruits
When added to binding agents they make flavoursome fillings for many
pastries.

Roasted nuts and dried fruits bound in small amounts of jam work well in
shortbread

Dried fruits mixed into marzipan also add interest.
Ingredients with low water activity make the best fillings. Too much moisture
will soften the dry pastry and make them less palatable to customer.
35
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
3. Prepare petit four sec for glazing
Petit four sec can be served plain or glazed.
Glazing can take place:

Before they go into the oven or

After they are baked.
Effect of Glazing
Glazing will give sheen to the finished products:

Egg wash applied before baking will give a pleasing eye appeal to the finished product

Sugar applied before the baking process will give textural crunch to the baked product. If
baked at high enough temperature it will caramelise and give a clear finish

Boiled sugar applied after the baking process (basel leckeli) will set to a dry touch and
add flavour to product

Gum Acacia (Gum Arabica) applied while baked gingerbread is
still hot will give a pleasing sheen to the cooled product

Ganache applied correctly give an appealing finish

Fondant is versatile, can be coloured, flavoured and if prepared
correctly looks appealing and will stand at room temperature for
several days.
For glazing to be applied to the petit fours before or after baking the product needs to be dry
and free from foreign objects.
Crumbs for cutting will get stuck in the glaze and ruin the eye appeal of the finished product.
4. Decorate petit four sec to enhance customer eye appeal
Introduction
Decorations need to add eye appeal and also
should be in keeping with the theme of the product.
Decorations should be:

Simple

Small

Easy to apply.
Decorations can be:

Roasted nut slivers or portions
36
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI

Candied fruit portions

Piped ganache.
Decorations for petit four sec need to be simple to be in keeping with the term 'sec' (dry). If
they get too complicated then the product become too difficult to handle.

Keep them simple.
5. Display petit four sec
Introduction
Petit for 'sec' worst enemy is moisture from the air.
Fresh petit four sec should be crisp to the bite and if allowed to stand exposed for too long
in the open will lose that crispness and be dull to eat.
Petit four 'sec' are best displayed:

Long rows on plates or platters

If served individually they should be placed on plates evenly spaced

3-4 pieces per person is normal.
If they have been out on display and not
consumed then they are then discarded.
As per Food Safety Plan (FSP)
requirements, any food that has been on
display or served to customers and not
37
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
consumed then it needs to be discarded because 'control' has been lost.
Attractively displayed petits fours are great product for catching the customers’ attention.
They look most attractive when arranged neatly and with thought given to the repetition or
alternation of shapes, colours and decorations.
Decorated petits fours (in particular the iced variety) lend themselves to immaculate
craftsmanship and decorating skills.
To attract the respect for this work, 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 petits fours are best if served fresh.
Displaying on ceramics plates and platters, glass mirrors trays can look very effective in
buffet style service.
Individual serves of 3-4 pieces per plate is for effective for modern coffee service.
Task Sheet 4.3-1
Title:
WORK PROJECT
38
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion of the
project by the agreed date.
The student will need to complete a plan to produce at two different recipes of petit four sec.
Plan is to include completed recipe with all ingredients and methods of production.
List of all equipment that will be needed to produce the petit four sec.
Supplies:
Equipment:
NONE
Steps/Procedure:
1. Sandwiche with filling
2. After baking petit four sec with glazing
3. Out lay need to be shown for display
Assessment Mthod:
Use the Performance Criteria Checklist
Performance Criteria Checklist for
Task Sheet 4.3-1
Criteria
39
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
YES
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
NO
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
3.1 Two different recipes and shapes of petit four sec:

One is to be sandwiched so filling will have to be nominated
and prepared.
3.2. After baking petit four sec is to be glazed:

Dipped in chocolate

Dusted with icing sugar

Keep it simple.
3.3. A plan of display outlay will need to be shown on:

Draw display on A4 paper showing position and shape of petit
four.
Learning Outcome # 4
Prepare Caramelized Petits
Fours
Contents:
1. Identify the specification of fresh fruits needed to caramelized
2. Identify the specification of dried fruits needed
40
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
3. Identify the kinds of sugar to caramelized
Assessment Criteria:
1. Select and coat fresh fruits/ fruit segments with the pale amber-colored caramel.
2. Sandwich dried fruits or nuts or fill with flavored marzipan and coat with paleamber colored caramel according to specification enterprise standards.
Conditions:
 Personal protective equipment
 Small hands tools
 Measuring equipment
 Set of knives
 Rolling pins
 Heavy duty equipment
 Piping tube



Decorative cutters
Molders
Pots and pans
 CD’S, VHS
 Hand – outs
Methodology:
 Lecture/Discussion
 Demonstration/Application
 Oral Presentation
Assessment Method:
 Oral – Recitation
 Written examination
 Observation
41
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Learning Experiences / Activities
Learning Outcome # 4
Prepare Caramelized Petits Fours
Learning Activities
Read: Information Sheet 4.4-1
PREPARE AND DISPLAY CARAMELIZED PETIT FOURS
1.
Select fruits/nuts
2.
Prepare products
3.
Prepare coating for fruits
4.
Coat caramelized petit fours
5.
Display caramelized petit fours
Perform: Task Sheet 4.4.1
Special Instructions
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
Competency
Evaluation
Package
for
one
Competency
of
BREAD
AND
PASTRY
PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Evaluation for Preparing and Display Petits
Fours.
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
After doing all the activities for this LO4: Prepare
Caramelized Petits Fours; you are ready to
proceed to the next LO5: Display Petits Fours.
42
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
INFORMATION SHEET 4.4-1
PREPARE AND DISPLAY CARAMELIZED PETIT FOURS
1. Select fruits/nuts
Introduction
Caramelised sugar can be used to 'glaze' petit fours before they are served.
Caramelised petit fours have a very short shelf life unless the sugar is sprayed with lacquer
after it is applied. Sugar breaks down when it stands for too long at room temperature.
'Breaks down' is a term used to describe the action of moisture from the air attaching itself
to the sugar and dissolving the sugar. The surface becomes sticky and the sugar just runs
off the product.
Caramelised petit fours are mainly roasted nuts and dried fruits with marzipan.
Any product that is going to be coated with caramel will need to be dry in texture.
Strawberry and grapes can be dipped in caramel but only have a life span of a couple of
hours. 30-40 minutes is best.
The main problem here is the moisture from the
inside of the fruit weeps out and the hard caramel
falls off of the product.
Caramelised nuts and marzipan work better as
the product is dry and will carry the caramel
better. Even here the life span is only a few hours
unless a food lacquer is applied.
Dried fruits can be caramelised with success as
there is low moisture content.
When fresh fruit is dipped the moisture inside
‘boils’ and structure of the fruit just under the skin
breaks down and the resulting moisture weeps
through the skin and releases the caramelised
sugar from the surface.
Dried fruits stuffed with flavoured marzipan or other dried fruit and sugar/flavour mixtures
are excellent candidates for coating with caramel.
The caramel will hold longer as the product is lower in ‘water’.
Fresh dates and dried apricots stuffed with flavoured marzipan.
Nuts like walnuts should be chosen for their whole halves, no chips of breakages to the nut
piece. Two walnut halves with a ball of flavoured marzipan between.
43
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
2. Prepare products

To caramelise the product it needs to be on a tray.

All the products need to be clean and dry for the caramel to adhere.

Any fruit that is to be dipped in caramel needs to be dry and its skin needs to be
intact.

Orange segments needs to have all string and pith removed.

Grapes need to be in small clusters of 2 or 1.

Nuts should be slightly roasted; raw nuts have a diminished flavour to them.

To dip in caramel product and equipment needs to be prepared before the making of
the caramel.

Having a prepared surface to place the caramel dipped product is also important. An
oiled surface will allow the caramel to cool and then not bond to the surface.

If hot caramel is placed onto an unprepared surface it will stick to the surface. The
product will then crack when attempting to remove the
product from that surface.
3. Prepare coating for fruits
Caramel is sugar that is cooked until it reaches a temperature of 156°C when it begins to
colour. As the temperature increases so does the colour.
Caramel that has reached a temperature of 175°C is burnt, it will have the very dark, almost
black colour and from this point on it loses sweetness and becomes bitter.
To make the caramel

Dissolve a portion of sugar in some water; 4 parts sugar to 1 part water

Slowly heat until boiling, stirring to dissolve sugar before solution boils

When solution reaches boiling point add 10% liquid glucose of sugar weight

Stir gently to dissolve glucose

Skim any scum that rises to the top

Wash sides of pot down with pastry brush and cold water

Allow solution to cook until temperature reaches 160ºC
44
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI

Do not stir the solution while it boils as this may cause crystallisation to occur

As solution rises above 160ºC it will begin to change colour to light amber colour

When solution has coloured to desired caramel colour, remove from heat and arrest the
cooking process

Arrest the cooking process by placing base of pot into cold water

Leave in cold water until solution stops boiling

Now the solution is ready to use.
Speed and efficiency is needed here because as the solution cools the caramel becomes
thicker and harder to work.
4. Coat caramelized petit fours
Dip the product into the hot caramel.
To do this takes some expertise.
Take a dipping fork into oil and then pick up the product and let it drop into the toffee.
Use the oil covered parts of the fork to roll the product in the hot caramel and then remove
the product from the hot caramel and the caramel covered product should slide off the fork
onto the prepared surface that has been smeared with oil to prevent sticking.
Allow caramel to cool before removing to paper cup for storage.
Some product can be dipped by holding bottom of product and dipping
2/3 of the product into hot caramel. Care needs to be taken here as the
danger of burning fingers is high.
Hold product above caramel and allow excess to flow back into pot. Sit
product on oiled surface to cool.
Recommendation:
When working with hot caramel at is advisable to have a bowl of cold water next to you.
If the hot caramel touches the human skin it will cause very bad damage.
Do not try to wipe the hot caramel off as it will just cause more damage.
Place the affected area into the cold water. This will cool and set the caramel. It can then be
peeled off with minimal damage to skin surface.

The damage is already done and blisters will ensure.
This technique is about minimising further damage to other parts of the body.

Trying to wipe the hot toffee off with the other hand only burns the other hand

Placing finger into mouth only burns the tongue and roof of mouth.
45
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Where would you rather have the blister?

On tip of finger or inside your mouth?
5. Display caramelized petit fours

Attractively displayed petits fours are great product for catching the customers’
attention.

They look most attractive when arranged neatly and with thought given to the
repetition or alternation of shapes, colours and decorations.

To attract the respect for this
work, 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 petits fours are
best if served fresh.

Displaying on ceramics plates
and platters, glass, mirrors, trays
can look very effective in buffet style service.

Individual serves of 3-4 pieces per plate is for effective for modern coffee service.

Caramelised petit fours need to be served fresh and in paper containers. This makes
it easy for the customer to handle them.
46
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Task Sheet 4.4-1
Title:
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the agreed date.
Supplies:

There is a need for a plan of action to be supplied before commencement
showing the recipes to be used. With these recipes all ingredients need to be
listed
Equipment:
NONE
Steps/Procedure:
Assessment Mthod:
Use the Performance Criteria Checklist
47
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Performance Criteria Checklist for
Task Sheet 4.4-1
Criteria
YES
NO
4.1 The student will need to complete a plan to produce at two different
recipes of caramelised petit four and six portions of each:

Plan is to include completed recipe with all ingredients and methods
of production

List of all equipment that will be needed to produce the caramelised
petit fours.
4.2 One fruit and one nut product:

Nut product should include flavoured marzipan.
4.3 Discuss how the product needs to be prepared for the caramel to
bond:

Discuss preparation of surface that product needs to be
placed to cool.
4.4 Draw a diagram of how the caramelised petit four will be displayed.
48
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Learning Outcome # 5
Store Petits Fours
Contents:
1. Identify the kinds of receptacles for petits fours
2. Tips on how to display petits fours
Assessment Criteria:
1. Select and prepare appropriate receptacles for petits fours
2. Display petits fours creativity to enhance customer appeal.
Conditions:
 Personal protective equipment
 Small hands tools
 Measuring equipment
 Set of knives
 Rolling pins
 Heavy duty equipment
 Piping tube



Decorative cutters
Molders
Pots and pans
 CD’S, VHS
 Hand – outs
Methodology:
 Lecture/Discussion
 Demonstration/Application
 Oral Presentation
Assessment Method:
 Oral – Recitation
 Written examination
 Observation
49
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Learning Experiences / Activities
Learning Outcome # 5
Store Petits Fours
Learning Activities
Read: Information Sheet 4.5-1
STORE PETIT FOURS
1. Store at correct temperature and
conditions
2. Maintain maximum eating quality,
appearance and freshness
Perform: Task Sheet
4.5-1
Special Instructions
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
Competency
Evaluation
Package
for
one
Competency
of
BREAD
AND
PASTRY
PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Evaluation for Preparing and Display Petits
Fours.
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.
This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
After doing all the activities for this LO5: Display
Petits Fours Petits Fours; you are ready to
proceed to the next LO6: Store Petits Fours.
50
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
INFORMATION SHEET 4.5-1
STORE PETIT FOURS
1. Store at correct temperature and conditions

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.

Caramelised 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.

Product like 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 need cool dry environment for storage.
2. 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 need to be finished as needed.

Part processing can be achieved like making shortbread and freezing.

Then bake as needed. But this does 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.
51
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Task Sheet 4.5-1
Title:
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the agreed date.
Supplies:
Equipment:
NONE
Steps/Procedure:
Assessment Mthod:
Use the Performance Criteria Checklist
52
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Performance Criteria Checklist for
Task Sheet 4.5-1
Criteria
YES
NO
5.1 The student will need to complete a report on how they plan to store
the petit four produced:

To protect from adverse conditions

To maintain integrity

To maintain freshness and customer appeal.
Report should cover all types of petit fours, petit four sec, glace,
marzipan, or caramelised.
5.2 What are the environmental conditions that they need to be stored in
to maintain integrity?
5.3. How do they need to be stored to maintain integrity to maintain eating
quality and freshness?
53
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Recommended reading
Bloom,Carole ;2009; Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes to Cobblers to
Custards and Cookies; Houghton Mifflin Harcourt
Braker, Flo; 2000; Sweet Miniatures: The Art of Making Bite-Size Desserts; Chronicle Books
Brooks Coulson Nguyen; 2013; The Petit Four Cookbook; Ulysses Press
Collister, L & Blakel 1986; The Baking Book; Conran Octopus
Cone, Mindy; 2013; Gourmet French Macarons: Cedar Fort, Inc
Dodge, Abigail Johnson; 2012; Mini Treats & Hand-Held Sweets: 100 Delicious Desserts to Pick Up
and Eat; Taunton Press
Fisher, Teri Lyn; 2012;Tiny Food Party!: Bite-Size Recipes for Miniature Meals; Quirk Books
Friberg, Bo; 2004 (4th edition); The Professional Pastrychef; Van Nostrand Reinhold
Joyce, Jennifer; 2005;Small Bites; DK Adult
Michel Roux; 1996; Desserts, A Life Long Passion; Conran Octopus Limited
Kinnaird, Dr. Tim; 2013; Perfect Patisserie: Mastering Macarons, Madeleines and More; Firefly
Books
Migoya, Francisco J;2012; Elements of Dessert; Wiley
Ojakangas, Beatrice; 2009; Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth; Sellers
Publishing, Inc
54
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Trainee evaluation sheet
The following statements are about the competency you have just completed.
Please tick the appropriate box
Agree
Don’t
Know
Do Not
Agree
Does
Not
Apply
There was too much in this competency to cover
without rushing.
Most of the competency seemed relevant to me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own
initiative.
My training was well-organised.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it worked
well.
The activities were too hard for me.
55
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
56
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Trainee Self-Assessment Checklist
PREPARE AND DISPLAY PETIT FOURS
Yes
No*
Prepare and display petit four glace
1.1
1.2
1.3
1.4
1.5
1.6
Prepare petit four bases
Cut and assemble bases for petit four glace
Prepare and flavor fillings to required consistency
Prepare petit four glace glazing
Decorate petit glace to enhance customer eye appeal
Display petit four glace
Prepare and display marzipan based petit fours
2.1
2.2
2.3
2.4
2.5
Prepare and flavor marzipan
Shape marzipan
Prepare marzipan for glazing
Decorate marzipan petit fours to enhance customer eye appeal
Display marzipan petit fours
Prepare and display petit four sec
3.1
3.2
3.3
3.4
3.5
Prepare and bake selection of petit four sec
Prepare and flavor fillings to required consistency
Prepare petit four sec for glazing
Decorate petit four sec
Prepare and display caramelized petit fours
4.1
4.2
4.3
4.4
4.5
Select fruits/nuts
Prepare products
Prepare coating for fruits
Coat caramelized petit fours
Display caramelized petit fours
5.1
5.2
Store petit fours
Store at correct temperature and conditions
Maintain maximum eating quality, appearance and freshness
The trainee’s underpinning knowledge was:
Satisfactory 
Not Satisfactory

Not Satisfactory

Feedback to trainee:
The trainee’s overall performance was:
Satisfactory

Assessor’s signature:
57
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date:
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
Demonstration with Questioning Checklist
Trainee name:
Trainer name:
Qualification:
BREAD AND PASTRY PRODUCTION NC II
Unit of competency:
Prepare and Display Petit Fours
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Prepare and Display
Petits Fours following standard procedures within 15 minutes.
 to show if
evidence is
demonstrated
DEMONSTRATION
Yes
No
Demonstrated ability to produce a range of specialist bakery products,
both sweet and savory according to establishment standards and
procedures.




Demonstrated ability to produce a quantity of bakery products according
to establishment standards and procedures.




Demonstrated ability to store and package bakery products according to
establishment standards and procedures.



Demonstrated application of hygiene and safety principles according to
established standards and procedures.
During the demonstration of skills, did the candidate:

N/A

The candidate’s demonstration was:
Satisfactory

58
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Not Satisfactory
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN

Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
THIRD PARTY REPORT
Candidate name:
Name of third party:
Contact no.
Position:
Relationship with
candidate:
□ employer
□ supervisor
□ colleague
□ other
Please specify
________________________________________________
Please do not complete the form if you are a relative, close friend or
have a conflict of interest]
Dates the candidate worked with you
Competency Standards:
Unit of Competency:
From:
To:
BREAD AND PASTRY PRODUCTION NCII
Prepare and Display Petits Fours
The candidate is being assessed against the competency standards for
We are seeking your support in the judgment of this candidate’s competence. Please answer these
questions honestly as a record of the candidate’s performance while working with you. Thank you for
your time.
Comments regarding candidate performance and experience
I can verify the candidate’s ability to:
(tick the correct response]



Check the availability of all resources required
for training.
Identify alternative resources for contingency
measures.
Identify and arrange appropriate training
locations according to training needs.


Third party signature:
Yes No Not
sure
Comments to support my
responses:
□□
□
□□
□
□□
□
□□
□□
□
□
Date:
Send to:
59
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI
60
CBLM
Bread and Pastry Production NCII
“Prepare and Display Petits Fours ”
Date Developed:
August 2012
Date Revised:
March 2013
Developed by:
ROMIE B. LACADEN
Document No. BPPNCII - 001
Issued by:
PCDS
REVISION # OI