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    Prepare Display Petit Fours FN 030214

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    neilaldrichgequinto
    This document provides information on preparing and displaying various types of petit fours. It covers five elements: preparing petit four glace, marzipan petit fours, petit four sec, caramelised petit fours, and storing petit fours. For each element, it describes the key steps such as preparing bases and fillings, shaping, glazing, decorating, and displaying the petit fours. It emphasizes keeping petit fours consistent in size and shape, as well as storing them under correct temperature and humidity conditions to maintain quality.

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

    Prepare Display Petit Fours FN 030214

    Uploaded by

    neilaldrichgequinto
    1K views31 pages
    This document provides information on preparing and displaying various types of petit fours. It covers five elements: preparing petit four glace, marzipan petit fours, petit four sec, caramelised petit fours, and storing petit fours. For each element, it describes the key steps such as preparing bases and fillings, shaping, glazing, decorating, and displaying the petit fours. It emphasizes keeping petit fours consistent in size and shape, as well as storing them under correct temperature and humidity conditions to maintain quality.

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    PPT_Prepare_display_petit_fours_FN_030214.pptx

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    This document provides information on preparing and displaying various types of petit fours. It covers five elements: preparing petit four glace, marzipan petit fours, petit four sec, caramelised petit fours, and storing petit fours. For each element, it describes the key steps such as preparing bases and fillings, shaping, glazing, decorating, and displaying the petit fours. It emphasizes keeping petit fours consistent in size and shape, as well as storing them under correct temperature and humidity conditions to maintain quality.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    1K views31 pages

    Prepare Display Petit Fours FN 030214

    Uploaded by

    neilaldrichgequinto
    This document provides information on preparing and displaying various types of petit fours. It covers five elements: preparing petit four glace, marzipan petit fours, petit four sec, caramelised petit fours, and storing petit fours. For each element, it describes the key steps such as preparing bases and fillings, shaping, glazing, decorating, and displaying the petit fours. It emphasizes keeping petit fours consistent in size and shape, as well as storing them under correct temperature and humidity conditions to maintain quality.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 31
    At a glance
    Powered by AI
    The document discusses how to prepare, decorate, and display different types of petit fours. It also covers important elements like preparing fillings and properly storing petit fours.

    The different types of petit fours discussed include petit four glace, marzipan petit fours, petit four sec, and caramelised petit fours.

    When preparing fillings for petit fours, it's important to consider consistency, flavors, and using small amounts of ingredients like jam which add flavor but also help bind the filling. Buttercreams and curds also allow for moisture and unique flavors.

    PREPARE AND DISPLAY PETIT

    FOURS
    D1.HPA.CL4.02

    Slide 1

    Prepare and display petit fours


    Assessment for this Unit may include:

    Oral questions

    Written questions

    Work projects

    Workplace observation of practical skills

    Practical exercises

    Formal report from employer or supervisor

    Slide 2

    Prepare and display petit fours


    This Unit comprises five elements:
    1. Prepare and display petit four glace

    2. Prepare and display marzipan petit fours


    3. Prepare and display petit four sec
    4. Prepare and display caramelised petit four
    5. Store petit four

    Slide 3

    Prepare and display petit fours


    Element 1: Prepare and display petit four glace
    1.

    Prepare petit four bases

    2.

    Cut and assemble bases for petit four glace

    3.

    Prepare and flavour fillings to required


    consistency

    4.

    Prepare petit four glace for glazing

    5.

    Decorate petit four glace to enhance customer eye


    appeal

    6.

    Display petit four glace

    Slide 4

    Prepare and present petit four glace


    Prepare petit four bases

    Sponge

    Shortbread

    Meringue

    Marzipan

    Japonaise

    Chocolate

    Choux pastry

    Slide 5

    Prepare and present petit four glace


    Cut and Assemble

    Any shape

    Assemble layers before cutting

    Press firmly

    Slide 6

    Prepare and present petit four glace


    Prepare fillings

    Simple filling:

    Jam - thinly applied just enough to bind

    Complex fillings:

    Flavoured ganache

    Butter creams - coloured and flavoured

    Slide 7

    Prepare and present petit four glace


    Prepare for glazing

    Clean

    Dry

    Correct temperature

    Slide 8

    Prepare and present petit four glace


    Decorate to enhance appeal

    Chocolate Motifs

    Flower designs

    Flakes of coconut

    Small portions of glace fruits

    Slide 9

    Prepare and present petit four glace


    Display petit four glace

    Platter

    Plates

    Symmetrical designs

    Straight lines

    Circle designs

    As petit fours need to be consistent size; design needs to


    be consistent - Keep it simple.

    Slide 10

    Prepare and display marzipan based


    petit fours
    Element 2: Prepare and display marzipan based petit
    fours
    1.

    Prepare and flavour marzipan

    2.

    Shape marzipan

    3.

    Prepare marzipan for glazing

    4.

    Decorate marzipan petit fours to enhance customer


    eye appeal

    5.

    Display marzipan petit fours

    Slide 11

    Prepare and display marzipan based


    petit fours
    Prepare and flavour marzipan
    Marzipan is simple product

    Can be flavoured

    Can be coloured

    BUT marzipan is premium product:

    Respect it

    Keep flavours and colours subtle

    Slide 12

    Prepare and display marzipan based


    petit fours
    Shape marzipan

    Can be rolled and cut

    Can be shaped

    Sizes need to be consistent

    Small portions

    Marzipan can be RICH to eat: Small portions.

    Slide 13

    Prepare and display marzipan based


    petit fours
    Prepare marzipan for glazing

    Needs to be dry on surface of product

    Surface needs to be smooth

    Slide 14

    Prepare and display marzipan based


    petit fours
    Decorate marzipan petit fours to enhance customer
    eye appeal

    Can be decorated

    Before baking

    After baking

    Decorate before and glaze after baking

    Slide 15

    Prepare and display marzipan based


    petit fours
    Display marzipan petit fours

    Keep it simple

    Symmetrical designs

    Platters

    Plates

    Slide 16

    Prepare and display petit four sec


    Element 3: Prepare and display petit four sec
    1.

    Prepare and bake selection of


    petit four sec

    2.

    Prepare and flavour 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

    Slide 17

    Prepare and display petit four sec


    Prepare and bake selection of petit four sec

    Shortbread

    Puff Pastry

    Meringue products

    Japonaise

    Honey doughs

    Slide 18

    Prepare and display petit four sec


    Prepare and flavour filling to required consistency
    Ganache
    Flavoured and softened

    Jams
    Small amounts, adds flavour; good binding

    Buttercreams
    Can be flavoured, coloured; adds mouth feel moisture

    Curds
    Lemon curd; lemon juice butter eggs: expensive but intense flavour

    Marzipan
    Can be flavoured, softened and coloured

    Dried fruits
    Bound up in jams or curds; adds richness and variety

    Slide 19

    Prepare and display petit four sec


    Prepare petit four sec for glazing

    Clean surface

    Dry surface

    Clean workspace

    Slide 20

    Prepare and display petit four sec


    Decorate petit four sec to enhance customer eye
    appeal

    Garnish

    Piped motifs

    Glace fruits

    Roasted nuts

    Slide 21

    Prepare and display petit four sec


    Display petit four sec

    Platters

    Plates

    Symmetry

    Size

    Consistency

    Slide 22

    Prepare and display caramelised petit


    fours
    Element 4: Prepare and display caramelised petit
    fours
    1. Select fruits/nuts
    2. Prepare products
    3. Prepare coating for fruits

    4. Coat caramelised petit fours


    5. Display caramelised petit fours

    Slide 23

    Prepare and display caramelised petit


    fours
    Select fruit and nuts

    Clean

    Dry

    Complete

    Skin attached

    Slide 24

    Prepare and display caramelised petit


    fours
    Prepare products

    Clean

    Dry

    Clean workspace

    Line of work

    Slide 25

    Prepare and display caramelised petit


    fours
    Prepare coating for fruits

    Caramel toffee

    156C

    Clear

    Sides of pot clean

    Slide 26

    Prepare and display caramelised petit


    fours
    Coating caramelised petit fours

    Care and diligence

    OH&S

    Slide 27

    Prepare and display caramelised petit


    fours
    Display caramelised petit fours

    Short life span

    Hydroscopic: attracts moisture

    Platters

    Platers

    Colour

    Slide 28

    Store petit fours


    Element 5: Store petit fours
    1.

    Store at correct temperature and conditions

    2.

    Maintain maximum eating quality, appearance and


    freshness

    Slide 29

    Store petit fours


    Store at correct temperature and conditions

    Protected from adverse conditions

    Cool

    Dry

    Slide 30

    Store petit fours


    Maintain maximum eating quality, appearance and
    freshness

    Produce only what is required

    Produce small batches

    Produce often

    Protect from adverse conditions

    Slide 31

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