TLE-HE-COOKERY Quarter 4 – Module 4

Displaying and Storing

Caramelized Petits Fours

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TLE-HE-BPP- 10 Alternative Delivery Mode

Quarter 4 – Module 4: Displaying and Storing Caramelized Petits Fours First Edition, 2021

Introductory Message

The Self-Learning Module (SLM) is prepared so that you, our dear learners, can

continue your studies and learn while at home. Activities, questions, directions,

exercises, and discussions are carefully stated for you to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-step as you discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will tell you if you need to proceed on completing this module or if you need to ask

your facilitator or your teacher’s assistance for better understanding of the lesson. At the end of each module, you need to answer the post-test to self-check your

learning. Answer keys are provided for each activity and test. We trust that you will

be honest in using these.

Please use this module with care. Do not put unnecessary marks on any part of this SLM. Use a separate sheet of paper in answering the exercises and tests. And read

the instructions carefully before performing each task. If you have any questions in using this SLM or any difficulty in answering the tasks

in this module, do not hesitate to consult your teacher or facilitator.

Thank you.

Published by the Department of Education, SDO AURORA

Schools Division Superintendent: CATALINA P. PAEZ PhD, CESO V Assistant Schools Division Superintendent: DANILO M. JACOBA

Printed in the Philippines by Department of Education – Region III –

Schools Division of Aurora Office Address: Sitio Hiwalayan, Brgy. Bacong, San Luis, Aurora

Telefax:

E-mail Address: aurora@deped.gov.ph

Development Team of the Module

Writer: Jonalyn O. Calado

Editor: Ma. Roselle S. Fajanilbo

Reviewer: Cherrybel P. Gaspar

Illustrator: Wenelyn P. Bautista

Layout Artist: Jonalyn O. Calado

Management Team: Erleo T. Villaros PhD

Esmeralda S. Escobar PhD

Estrella D. Neri

Milagros F. Bautista PhD

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What I Need to Know

This module was designed and written for the learners.

After going through this module, the learner is expected to:

1. identify the different kinds and uses of receptacles for caramelized petit

four;

2. identify the different ways and conditions in storing petits fours to

maintain maximum eating qualities, appearance and freshness; and

3. apply established standards and procedures in packing petits fours.

(TLE_HEBP9-12PF-IVi-16) ( TLE_HEBP9-12PF-IVi-17)

What I Know

Directions: Read and answer each item. Write PETIT if the statement is

correct and FOUR if it is otherwise. Write your answer in your activity sheet. 1. Caramelized petit fours need to be served fresh.

2. A cool dry closed environment is best for storage of all petit fours.

3. Attractively displayed petits fours are great product for catching the

customers’ attention and make product costly. 4. Caramelized petit four will have a long life span as the caramel is

hydroscopic and attracts moisture from the air.

5. To maintain freshness petit fours need to be finished immediately.

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Lesson

1

Displaying and Storing

Caramelized Petits Fours

Displaying and storing of caramelized petit fours will determine the life

span of the product. Let us learn the different receptacles needed in storing

the product.

What’s In

Directions: Arrange the following procedures on how to coat a petit four by

writing 1 on the first step, 2 for second and they like. Write your answer in

your activity sheet.

A. Hold product above caramel and allow excess to flow back into pot. Sit

product on oiled surface to cool.

B. Dip the product into the hot caramel.

C. Use the oil covered tines of the fork to roll the product in the hot caramel.

Remove the product from the hot caramel. The caramel covered product

should slide off the fork onto the prepared surface that has been smeared

with oil to prevent sticking

D. Take a dipping fork into oil and then pick up the product and let it drop

into the toffee.

E. 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.

F. Allow caramel to cool before removing to paper cup for storage.

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What’s New

Directions: Looking at the pictures below, compare them as to the presentation of

the petit fours, write your answer into 3 sentences in your activity sheet.

What Is It

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, color 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.

Things to do to elevate the display of caramelized petit four:

1. Caramelized petit four is best serve fresh.

2. For buffet style service, you can display caramelized petit four on ceramic

plates, platter glass mirror or tray.

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3. Place 3 to 4 pieces of caramelized petit four on one plate for modern coffee

service.

4. You can serve fresh caramelized petit four on paper containers for easy

grip.

Always keep the display of caramelized petit fours clean and tidy. This will

greatly affect the visual impact and appreciation of the viewer and will tempt

the costumer to indulge.

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.

Products 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.

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Caramel sauce should be stored in a heat-resistant, airtight container

such as a jar or a glass microwave-safe bowl with a lid. This sweet sauce can

be left out at room temperature for a few days, but because of the dairy

incorporated into the sauce, it’s best kept refrigerated. Plus, popping it in the

fridge will keep your caramel sauce fresher for longer.

The caramel sauce will harden slightly because of the introduction of a

colder temperature, but storing it in a proper container in the fridge will keep

it fresh and ready to use for 2 to 3 weeks. Simply warm the caramel sauce in

the microwave to make it smooth again.

If you want to hold onto your homemade caramel sauce a bit longer, it

can be kept in the freezer for up to three months. The trick here is proper

storage. Whereas caramel sauce does well in a glass container in the fridge,

you’ll want to skip that if you’re freezing it to avoid any potential for shattered

glass. Instead, store the caramel sauce in an airtight plastic storage container

in the freezer. When you’re ready to drizzle it again, remove it from the freezer

and allow it to thaw at room temperature.

Receptacles used for displaying and storing caramelized petit four

Paper boxes

Plastic container Glass container

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.

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What’s More

A. Directions: Identify the following receptacles used in storing petit fours. Write your answers on your activity sheet.

1. 2.

3.

B. Directions: Write D if the statement refers to displaying and write S for storing. Write your answer on your activity sheet.

1. To attract the respect for this work, a neat uncluttered, clean and tidy display is essential.

2. If you want to hold onto your homemade caramel sauce a bit longer, it

can be kept in the freezer for up to three months. 3. Place 3 to 4 pieces of caramelized petit four on one plate for modern coffee

service.

4. This sweet sauce can be left out at room temperature for a few days, but because of the dairy incorporated into the sauce, it’s best kept refrigerated.

5. Protect finished petit four from adverse conditions to maintain structural

integrity by enclosing in food safe containers.

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C. Directions: Fill in the blanks __________ that pertains to the things to do to

elevate the display of caramelized petit fours. Write your answer on your

activity sheet.

1. Place ___________ pieces of caramelized petit four on one plate for modern

coffee service.

2. – 3. For _____________ service, you can display caramelized petit four on

_____________, platter glass mirror or tray.

4. – 5. You can serve ______caramelized petit four on _______containers for

easy grip.

6. – 7. Always keep the display of caramelized petit fours ______and _______.

8.- 9. Attractively _______petits fours are great product for catching the

customers’__________.

10. To maintain _________ petit fours need to be finished as needed.

What I Have Learned

Directions: Fill the blanks to complete the sentences that will

summarize our lesson. Write your answer in your activity sheet.

Protect finished petit four from adverse conditions to maintain

structural __1 __ by enclosing in food safe containers. Caramel sauce should

be stored in a ___2____, airtight container such as a jar or a glass microwave-

safe bowl with a lid. All varieties of petits fours are best if served ___3___.

Displaying on ___4____plates and platters, glass, mirrors, trays can look very

effective in __5__ style service.

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What I Can Do

Directions: Given the piece of a caramelized petit four, using a piece of bond paper draw your chosen receptacle where you can store it.

Your output will be rated using the following rubrics.

Rubrics

Dimension 15 10 5

Design

Design is trimmed to an appropriate size. Design

includes an exceptional

amount of details

Design is trimmed to an appropriate size.

Design includes details.

Design is not trimmed to an appropriate size

or design does not include

enough details.

Attractiveness Design is attractive and show

considerable attention.

Design is attractive and

show little attention.

Design requires more work and

does not look attractive.

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Assessment

Directions: Read and answer each item. Write the letter of the correct answer on your answer sheet.

1. Why does caramelized petit four only lasts in a short span?

A. because the caramel is sweet B. because the caramel is made of sugar

C. because the caramel they produce moisture D. because the caramel is hydroscopic and attracts moisture from the air

2. Why do we use paper containers in serving fresh caramelized petit four?

A. for easy grip B. for hygienic purposes

C. to make it clean and tidy D. for visual impact purposes

3. Which of the following is the best type of plate or platter to be used in displaying petit four in buffet style?

A. ceramics C. silver B. metal D. wood

4. The caramel sauce will harden slightly because of the introduction to a colder temperature, what should be done to keep it fresh?

A. Store in proper container in the fridge. B. Petit fours need cool dry environment for storage.

C. Simply warm the caramel sauce in the microwave to make it smooth

again.

D. Store in a heat-resistant, airtight container such as a jar or a glass microwave-safe bowl with a lid.

5. Which of the following is not a good receptacle for caramelized petit four? A. glass container C. plastic container

B. paper boxes D. silver platter

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What’s More

A.

1. paper box

2. glass containers 3. plastics containers

B. C

1. D 1. 3 to 4 2. S 2. buffet

3. D 3. ceramic

4. S 4. fresh 5. S 5. Paper

6. clean 7. tidy

8. displayed 9. attention

10. freshness

What I Know

1.PETIT

2.PETIT

3.FOUR

4.FOUR

5.FOUR

WHAT’S IN

A. 6 B. 1 C. 3 D. 2 E. 5 F. 4

Answer Key

Assessment

1.D

2.A

3.A

4.D

5.D

What I Have Learned

1.finished

2.heat resistant

3.fresh

4.ceramics

5.buffet

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References

K to 12 Curriculum Guide Home Economics – Bread and Pastry

Production NC II Curriculum Guide ( Grade 7 t0 12) - Philippines:

Department of Education Accessed May 15, 2020 at

http://lrmds.deped.gov.ph/

Kong, Aniceta and Domo, Anecita.2016. Technical Vocational Livelihood

Education – Bread and Pastry Production NC II Module 2,Manual.

Philippines: Department of Education Bureau of Learning Resources

(DepEd-BLR)

Kong, Aniceta and Domo,Anecita.2016. Technical Vocational Livelihood

Education- Bread and Pastry Production Module 2, Quarter 4

Teacher’s Guide, Philippines: Department of Education Bureau of

Learning Resources (DepEd-BLR)

Lacaden, Romie B, “Prepare and Display Petits Fours ”, CBLM Bread and

Pastry Production NCII, 2013, POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC. Mc Arthur Highway, Brgy. Kiagot, Digos City

Teresita M. Jatayna K to 12 Basic Education Curriculum Technology and

Livelihood Education Learning Module 1, 2016. Philippines:

Department of Education Accessed May 15, 2020 at

http://lrmds.deped.gov.ph/