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Q4 Lecture

The document provides an overview of petit fours, detailing their types, bases, fillings, and preparation methods, including marzipan and caramelized varieties. It also discusses plated desserts, emphasizing their components, presentation, and packaging considerations. Additionally, it covers storage techniques and safety measures for desserts, particularly those containing perishable ingredients.

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14 views2 pages

Q4 Lecture

The document provides an overview of petit fours, detailing their types, bases, fillings, and preparation methods, including marzipan and caramelized varieties. It also discusses plated desserts, emphasizing their components, presentation, and packaging considerations. Additionally, it covers storage techniques and safety measures for desserts, particularly those containing perishable ingredients.

Uploaded by

pinaysincebirth
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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TLE-QUARTER 4

LESSON 1. PETIT FOURS

Petit four- miniature bite-size confections which comes from the French word petit which means small or little and four
which means oven.

Types of Petit Four

I. Iced Petit four- referred to miniature bite-sized confections coated with icing

Bases of Petit four

a. Cake- can be baked in shallow trays then topped with soft topping then cut to shape desired similar to sponge
sheets
b. Short bread- mixture of flour, fat and sugar, enriched with egg and has a short eating quality
c. Pastry- puff pastry can make a suitable base for petit fours when a sweet filling is used
d. Sponge- baked in thin sheets and layered together with filling which act as an adhesive to hold the sheets of
sponge together

Filling and flavor for iced petit four

a. Jams- are high in moisture is used to enhance flavor, add moisture, and to bind the product
b. Ganache
c. Buttercreams- need to be chilled before cutting. Butter creams are flexible for decorating the tops of petit fours as
they can be flavored and easily piped. However, they can be easily damaged at room temperature

II. Fresh petit fours- This type of petit four is created with mini pastries. also called petit fours fraise or fresh are
moist, filled with pastry cream and often topped with fresh fruits miniature éclairs, and cream puff.

III. Marzipan petit fours- needs to be stored and protected after making it. It will dry and these dry pieces will
have an unpleasant texture should it be incorporated into the mix.

Procedure in Making a Marzipan Strawberry

1. Roll the ball of marzipan into a strawberry shape with the palms of your hands.
2. Indent the stem end of the strawberry with an appropriate modelling tool.
3. Roll the strawberry in sugar to simulate the textured surface of the real berry.
4. Cut out a leaf shape for the stem end and fasten it in place using an appropriate modelling tool.

IV. Caramelized petit fours- are mainly roasted nuts and dried fruits with marzipan.

Pointers to remember when preparing caramelized petit fours

 Caramel is sugar that is cooked until it reaches a temperature of 156°C until it begins to color.
 Caramel that has reached a temperature of 175°C is burnt.
 Dissolve a portion of sugar in some water; 4 parts sugar to 1 part water.
 Have a bowl of cold water when working with hot caramel.
 If hot caramel is placed onto an unprepared surface it will stick to the surface.
 Caramelized petit fours need to be served fresh and in paper containers. This makes it easy for the customer to
handle them.
 Fruit needs to be dry.
 Highlight attributes of product
 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
 90% of petit fours should be stored in cool dry environment for storage.
 A cool dry closed environment is best for storage of all petit fours except those that contain perishable ingredients
like fresh cream.

LESSON 2. PLATED DESSERT

Components of Plated Dessert


a. Main Item- can be anything such as a slice of pie, a mini tart, a cluster of cookies, custard. It is the actual dessert
itself
b. Dessert sauce- should have up to two sauces each. The sauces should be able to hold their own shape. This
allows for dessert sauces to be manipulated like paint to create fun designs.
c. Crunch Component- is an added component that adds a crunch to the dessert
d. Garnish- is the final component of a plated dessert

Dessert Presentation

1. Location- important factor


2. Facility
3. Desirable Equipment- serving platters

Pointers to remember when presenting desserts

 Every component should have a purpose.


 Many desserts have a limited storage life. Make sure you check with your supervisor and follow organizational
requirements.

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.

Packaging- The main aim of packaging is to keep the food in good condition until it is sold and consumed.

Types of Packaging

a. Vegetable Fiber- These natural materials are converted into yarn, string, or cord which will then form the packaging
material.
b. Paper- is an inexpensive packaging material. It is, however, highly absorptive, fairly easily torn, and offers no
barrier to water or gases
c. Glass- It is reusable, re-sealable and recyclable. It can be easily fractured, scratched and broken when heated or
cooled too quickly.
d. Plastic- 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.

Storing Desserts

 Classic puff pastry dough can be wrapped in plastic and stored in the refrigerator up to three days.
 Desserts containing uncooked eggs should be handled with extreme care, as raw egg is a medium in which
dangerous bacteria such as salmonella can thrive

Storage Techniques

 Refrigerate – to keep cold or cool


 Cold Storage – the process of storing food by means of refrigeration
 Chilling – to refrigerate or to reduce the temperature of food

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