TVL – BPP 11

Quarter 2
Module 12
Display, Store, & Packaging of
Petit Fours

Writer: Katherine J. Guevarra

Reviewer: Ma. Gina C. Bunda
 EXPECTATIONS

At the end of this module, the learners shall be able to:

A. recognize the importance of proper displaying and storing of petit four; and
B. identify the different types of packaging materials.

PRETEST

Directions: Read and understand the statement. Write TRUE if the statement is
correct and FALSE if it is not.

_________________ 1. Attractive presentation of petit fours catches customer’s

attention.
_________________ 2. Strawberry and grapes can be dipped in caramel but only
have a life span of a couple of hours. Twenty-Thirty
minutes is best.
_________________ 3. Ninety percent of petit fours should be stored in cool dry
environment for storage.
_________________ 4. The best way to have fresh petit fours is to produce them
regularly and as needed.
_________________ 5. The filling and sealing of plastic containers are different to
glass containers.

RECAP
Let us recall your lesson on Petit Fours. Answer the following questions.
1. What is Petit Fours?
2. Enumerate the different types of petit fours.
3. What are the different Bases of Petit Fours?
 LESSON

DISPLAY, STORE, AND PACKAGING OF PETIT FOURS

Source: TM_Prepare_&_display_petit_fours_FN_030214

A. DISPLAY PETIT FOURS Displaying

caramelized petit fours
• Attractive presentation of petit fours catches customer’s attention.
• To make it looks more attractive, arrange it neatly.
• 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 petit fours are best served fresh.
• Use of ceramics plates and platters, glass, mirrors, trays is effective
in buffet style service.
• The recommended serving is 3 - 4 pieces per plate.
• Caramelized petit fours need to be served fresh and in paper
containers. This makes it easy for the customer to handle them.

Prepare and display caramelized petit

fours Select fruits/nuts

Source: TM_Prepare_&_display_petit_fours_FN_030214

• Caramelized sugar can be used to 'glaze' petit fours before they

are served.
• Caramelized 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.
• Caramelized 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.
• Caramelized 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 caramelized 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 caramelized 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.

Prepare products
• To caramelize 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.
Prepare coating for fruits

Source: TM_Prepare_&_display_petit_fours_FN_030214

• 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
• Do not stir the solution while it boils as this may
cause crystallization 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 are needed here because as the solution cools
the caramel becomes thicker and harder to work.

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
Source: TM_Prepare_&_display_petit_fours
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 minimizing 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.
Where would you rather have the blister?
• On tip of finger or inside your mouth?

Display caramelized petit fours

Source: TM_Prepare_&_display_petit_fours_FN_030214

• 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.
 • Caramelized petit fours need to be served fresh and in paper
containers. This makes it easy for the customer to handle them.

B. STORE PETIT FOURS

Storage plays an important role in the production and serving of petit fours.
The environmental and individual characteristics of each item needs to be taken
into consideration. If the item is susceptible to humidity, it should be held
airtight, vacuum sealed when possible.
To maintain its freshness which is a defining characteristic of a petit fours, it
is produce as close to serving as possible. Caramelized petit four may have a
shelf life of roughly 1 to 2 weeks. Fresh petit fours are kept for shorter periods of
time, which varies by product. Freezing is a good option for many of the bases
and dough which can be made up ahead of time and held until ready to bake or
assemble.

Source: TM_Prepare_&_display_petit_fours_FN_030214

Proper storage of caramelized petit four

• 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.
• Caramelized 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.
• Products such as 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 should be stored in cool dry environment for storage.

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 should be finished as needed.
• Part processing can be achieved like making shortbread and freezing.
• Bake as needed which may 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.

C. PACKAGING OF PETIT FOURS

Packaging desserts
When packaging desserts, there are several things to consider, such as
protection, tampering resistance, and special physical, chemical, or biological
needs. The nutritional information must also be displayed in the product label.
The main aim of packaging is to keep the food in good condition until it is
sold and consumed. It should also attract and encourage customers to
purchase the product. Correct packaging is essential to achieve both
these objectives.
Packaging should provide the correct environmental conditions for food,
starting from the time food is packed until its consumption. A good
package should therefore have the following functions:
• Provide a barrier against dirt and other contaminants keeping
the product clean.
• Prevent losses. For example, packages should be securely closed
to prevent leakage.
• Protect food against physical and chemical damage such as the
harmful effects of air, light, insects, and rodents. Each product will
have its own needs.
• Provide protection and convenience in handling and transport
during distribution and marketing.
• Help the customers identify the food and instruct them how to use
it correctly.
• Prevents any wastage such as leakage or deterioration which may
occur during transportation and distribution.

Types of Packaging Materials

In many developing countries the most commonly used packaging materials
include:
1. Vegetable fiber basket

Source: Bread and Pastry – TVL Track DepeEdManual First

Edition 2016
These include bamboo, banana, coconut, and cotton fibers. These
natural materials are converted into yarn, string, or cord which will then
form the packaging material. These materials are very flexible, with
resistance to tearing, and are lightweight for handling and transportation.
 All of these materials are biodegradable and re-usable because they came
from vegetables.
2. Papers, newsprint

Source: Bread and Pastry – TVL Track DepEd Manual First Edition 2016

Paper is an inexpensive packaging material. It is, however, highly

absorptive, fairly easily torn, and offers no barrier to water or gases.
The degree of paper reuse will depend on its former use. Therefore,
dirty or stained paper should be rejected. Newsprint should be used only
as a outer wrapper and should not come into direct contact with food, as
the ink used is toxic.
3. Glass

Source: Bread and Pastry – TVL Track DepEd Manual First Edition 2016

Glass has many properties which make it a popular choice as a

packaging material.
• Glass is able to withstand heat treatments such as pasteurization
and sterilization.
• It does not react with food.
• It protects the food from crushing and bruising.
• It is resistant to moisture, gases, odors and microorganisms.
• It is reusable, re-sealable and recyclable
• It is transparent which allows products to be displayed. Colored
glass may be used either to protect the food from light or to attract
customers.

• Glass is heavier than many other packaging materials and

this may lead to higher transport costs.
• It can be easily fractured, scratched and broken when heated or
cooled too quickly.
• Potentially serious hazards may arise from glass cracks
or fragments in the food.
4. Plastics

Source: Bread and Pastry – TVL Track DepEd Manual First Edition 2016
 The use of various plastics for containing and wrapping food depends
on what is available. Plastics are extremely useful as they can be made
in either soft or hard forms, as sheets or containers, and with different
thickness, light resistance, and flexibility. The filling and sealing of
plastic containers are similar to glass containers.

ACTIVITIES

Activity 1:
DIRECTIONS: Read the following statement and write the word “PETIT” if
the statement is correct and “FOUR” if it is not. Write your answer on the
space provided.

1. The recommended serving is 3 - 4 pieces per plate.

2. Dried fruits stuffed with flavoured marzipan or other dried fruit
and sugar/flavour mixtures are not good for coating with caramel.
3. Nuts like walnuts should be chosen for their whole halves, no chips of
breakages to the nut piece.

4. 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.
5. 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
becomes bitter but maintain its sweetness

Activity 2:
DIRECTIONS: Discuss the use of the following packaging materials.
1. Vegetable fiber basket
2. Papers, newsprint
3. Glass
4. Plastics

WRAP-UP

You demonstrated an understanding of the proper displaying, storing

and packaging of petit fours. Let us now conclude it all.

1. How to display petit four?

2. Why it is important to use proper storage in petit four?
3. What are the different packaging materials used in petit four?
 VALUING

“I’m into very colorful food. Obviously lots of flavor, but I think we eat with our
eyes first, so it has to look great. The presentation has to be great.”
- Glada De Laurentils

Discuss your insights on the quotation above.

_________________________________________________________________________________

POSTTEST

Directions. Write TRUE if the underline word is correct, and write the correct answer
if not to make the statement correct.
_________________ 1. The best way to have fresh petit fours is to produce them
regularly and as needed.
_________________ 2. The filling and sealing of plastic containers are different to
glass containers.
3. Ninety percent of petit fours should be stored in cool dry
_________________ environment for storage.
4. Attractive presentation of petit fours catches customer’s
_________________ attention.
5. Strawberry and grapes can be dipped in caramel but only
_________________ have a life span of a couple of hours. Twenty-thirty minutes is
best.
 References
ASEAN (2013). TM_Prepare_&_display_petit_fours_FN_030214. Retrieved from
www.asean.org.

Department of education- Bureau of Learning Resources. Bread and Pastry Production

st
Manual - Technical-Vocational-Livelihood Track. 1 Ed 2016. DepEd-BLR Ground floor
Bonifacio Bldg., DepEd Complex, Meralco Avenue, Pasig City, Philippines

Gisslen, W. 2017. Professional Baking. 7th Edition. published by John Wiley & Sons,
Inc. Hoboken, New Jersey

Technical Education and Skills Development Authority (TESDA)online program. Bread and
Pastry Production NC II: Preparing Cakes. TESDA East Service Road, South
Superhighway, Taguig City, Philippines. retrieved from
https://www.e-tesda.gov.ph/course/