petit four PowerPoint. how to prepare and decorate petit fours.

2. Review :Presenting and
Plating Cakes

3. 1. Can you please cite some techniques for plating
and presenting cakes?
2. Cite some tools or equipment and their uses in
plating and presenting a cake.

4. 1.What can you say
about the pictures in
front of you?
2.Can you name what
type of cake is that?
3.Why those cakes are
small? What is the
purpose why they
served like that?
4.Based on that
pictures do you have
ideas what will be
our topic for this
day?

5. PETIT FOUR

6. PETIT FOUR
can be used for almost any
small cake or pastry item that is
small enough to be eaten in one
or two bites. Petit in French
means “small” and four means
“oven.” Most petit fours are
small baked items, although a
few are not baked.

7. CATEGORIES OF PETIT
FOURS

8. CATEGORIES OF PETIT FOURS
 Petit Fours Sec
 Petit Fours Glacés
 Petit Fours Salé
 Petit Fours Fraisier

9. PETIT FOUR SEC
(sec means “dry”)
include a variety of small,
dainty cookies, baked
meringues, macaroons, and
puff pastry products.
These are dry petit fours.

10. PETIT FOUR SEC
The term sec or dry means that
these pastries have no icing or
cream filling, although they may
be dipped in chocolate. In practice,
small quantities of creams or jellies
are sometimes used—for example,
in sandwich-type cookies.

11. PETIT FOUR SEC
Petits fours secs are usually
served with after-dinner coffee or
as an accompaniment for such
cold desserts as ice cream,
mousses, and Bavarian creams.
Petits fours sec are fragile,
crunchy, dainty cookies.

12. PETIT FOUR GLACÉS
Petits fours glacés are iced petits
fours (glacé means, in this
case,“iced”).This category
includes such items as tiny
éclairs, tartlets, filled meringues,
and cakes. Usually covered with
fondant or glace icing.

13. PETIT FOUR GLACÉS
In North America, the usual
type of petit four is a cake
cut out iced with fondant.
In fact, most people are
probably not aware that
there are any kinds of petit
four other than this

14. PETIT FOUR SALÉ
Petit four Salé
("salted") savoury
bite-sized
appetizers usually
served at cocktail
parties or buffets.

15. PETIT FOUR
FRAISIER
Petit Fours Fraisier
– A type of petit
fours which created
with mini pastries
such as fruit tarts,
éclairs or cream

16. TOOLS NEEDED

17. RECIPE

18. CHIFFON CAKE RECIPE
Ingredients:
For Wet Ingredients:
3 Eggyolks
1 Pinch of Fine Salt
1 Tsp Vanilla Essence
1/4 Cup Vegetable Oil
1/2 Cup Water
For Dry Ingredients:
1 Tsp Baking Powder
2 TBSP Milk Powder
1/2 Cup White Sugar
1/4 Cup Cocoa
1 Cup All Purpose Flour
For Meringue Ingredients:
3 Eggwhites
1/4 Tsp Cream of Tartar
1/3 Cup White Sugar
Procedures:
1. Preheat the oven
2. Grease the pan and put the wax paper
3. Separate egg white to egg yolk in a
bowl
4. Combine the wet ingredients and mix
using a whisk.
5. Add sifted dry ingredients.
6. Set aside.
7. In a bowl beat the egg white and add
cream of tartar.
8. Add sugar gradually.
9. Fold the half egg yolk mixture then cut
and fold mixing.
10. Pour the other half of the egg yolk
mixture then cut and fold.
11. Pout the mixture into the baking pan.
12. Bake at 140 degrees Celsius for 50
minutes.

19. Rubrics:
4 Can perform this skill without supervision and with initiative and adaptability to problem situations.
3 Can perform this skill satisfactorily without assistance or supervision.
2 Can perform this skill satisfactorily but requires some assistance and or supervision. .
1 Can perform this skill satisfactorily but requires considerable assistance and or supervision.
Scale Description Points
4 Excellent 93 – 100
3 Good 86 – 92
2 Fair 79 – 85
1 Poor 78 – below

20. 1. Why do we need to know the uses
of the following tools and equipment
for petit fours?
2. Cite instances that people need to
apply the uses of the tools and
equipment to produce a quality
product.

21. Are you ready?
Time: 60 mins.

22. Why it is important for us
to know how to make
different varieties of
petit fours based on their
unique qualities?

23. Petit fours refer to sweetmeat and
cakes designed to be served as
dessert with after-dinner coffee or
cocktails.They are delicate, crisp,
fresh, attractive, light, and designed
to be allowed in just one or two
mouthfuls.

24. THANKS