SDSD
SDSD
SDSD
10
Quarter 4
Module 5
Decorating and Designs for Petit Fours
PRETEST
Directions. Write TRUE if the statement is correct and FALSE if it is not. Write
your answer on the blank.
___________1. Decorating and designing petit fours make them more attractive and
appetizing.
______________2. Petit four bases must made from any moist pastry cake or sponge.
______________3. Prepare glaze ahead of time so it may still shine, gloss, heat.
______________4. Plan the decoration and avoid very big decorations.
______________5. In displaying petit fours use consistent shape and configuration.
RECAP
Directions. Read and understand each statement carefully. Choose the correct
answer inside the box.
The importance of designing, decorating, and displaying petit fours are as follows:
• Make them more attractive and appetizing
• Enhance presentation
• Visual and textural diversity
Sample petit four design (DepEd-BLR. Bread and Pastry Production Manua, 2016)
A. Prepare bases
• Production of the bases is the easy part.
• Sheet bases need to be thin and even across all the area.
• Avoid lumps and bumps.
• Bases made from any dry pastry cake or sponge.
B. Cut to shape
• Any shape can be used but wastage needs to be added to the cost of
production.
• It is best to use straight lines.
• Cut small. Glazing
• Do not prepare glaze too far ahead or it may lose shine, gloss, heat.
• The preparation will need to be done again.
• Product must be dry.
• Plenty of workspace is required.
D. Display
• Use consistent shape.
• Use consistent configuration.
• Alternating height and profiles.
Two factors are important to be successful using both the paper cone and the pastry
bag:
1. Consistency of the icing. Icing must be neither too thick nor too thin. With the
paper cone or the writing tube, the icing must be thin enough to flow freely
from the opening, but not too thin to form a solid thread. Stiff icing is difficult
to force through the opening and tends to break off. For flowers and large
decorations, however, the icing must be stiffer so the items hold their shapes.
2. Pressure on the cone or bag. Pressure control is necessary to make neat,
precise decorations. As described below, sometimes you must keep the
pressure steady and even. For other types of decorations, such as shell
borders, you must vary the pressure from heavy to light, and then stop the
pressure at the right moment. Learning to control the pressure w
(Gisslen, W. 2017. Professional Baking. 7th Edition)
DECORATING USING PASTRY BAG: (Gisslen, W. 2017. Professional Baking. 7th Edition)
Using the Pastry Bag is an advantage of the pastry bag is that it makes
it easy to use many different metal tips to create a wide variety of designs. Also, a
pastry bag holds more icing than a paper cone. This is important when you are
decorating with whipped cream or meringue. Buttercream flowers, shell borders, and
many other decorations are made with the pastry bag.
(Gisslen, W. 2017. Professional Baking. 7th Edition)
Activity 1: Buy a small plain cake like cupcake and a chocolate in a small pouch
like “choki choki” with white and brown color. Make sure that the chocolate is melted
by continuously pressing it in its plastic pouch. Apply and decorate your cupcake
using the white & brown color chocolate (choki-choki) as your icing. Use a clean
bondpaper, follow the procedure of decorating using a paper cone.
Attached inside the box the picture collage of activity output with
description.
WRAP-UP
POSTTEST
KEY TO CORRECTION
5. Fruits
True 5. description.
4. Frostings
True 4. outputs with
preserved
False 3. 3. Jelly, jam, or product of activity
False 2. 2. False procedure & final
True 1. 1. Custard Picture collage on
PRETEST RECAP ACTIVITY
Importance of decorating petit fours 5.
Display 4.
Decorate to enhance appeal 3.
Prepare base 2.
Cut to shape 1.
POSTTEST
References
Basbas, Leonora D. Bread and Pastry Production Volume I First Edition, REX Book
Store, Inc. (RBSI), 2016. Sampaloc, Manila
Cadiente, M., 2017. Bread and Pastry Production. Published by VIBAL Group, Inc.,
Quezon City, Philippines
Gisslen, W. 2017. Professional Baking. 7th Edition. published by John Wiley & Sons,
Inc. Hoboken, New Jersey