PPTX of Lesson 2 Preparing and displaying petit fours

1. I. Measuring of Petit Four
Petit fours are generally small
confectioneries usually served
as appetizer or desserts or
snacks and go well with hot
coffee or chocolates or other
beverage.

2. 1. Petit Fours Sec-
‘sec’ means dry.
This type of petit
fours includes a
variety of small
items like dainty
biscuits, baked
meringues,
macaroons and puff
pastries like cream
puffs and eclairs.

3. ‘glaces’ means iced.
This includes a variety
of tiny cakes which are
covered in fondant or
glaced icing. Most of
these have sponge or
foam types of cakes as
base.

4. ‘sales’ means salted or
savory. This includes
bite-sized appetizers
usually served in
cocktails, before a
dinner and in buffets.
This include biscuits or
toast breads with liver
pate’, eggs, anchovies,
bacons, ham and
sausages.

5. 1. Iced petit fours can be in small squares,
small rectangles, long rectangles,
triangles, round and even diamonds.
2. Petit fours arranged on a platter or tray
should be of uniform shape and size.
3. Follow the shape of the container when
arranging petit fours.
4. Line up petit fours on long narrow plate.
5. Petit fours can be placed on individual
paper cups or similar container before
arranging them on trays or platter or
they can be arranged as is.
6. You can create a pattern, design or
composition when arranging petit fours
sacs on a platter since they do not have
icings and toppings.

6. 7. Use a cake pedestal for an elegant, eye-catching
arrangement that can create a big impression on the
viewer.
8. Use 3-tiered cake trays or pedestal to arrange
variations of shapes, icings and decors and flavors.
9. Individual plating of petit fours provides excellent
opportunities for creating your own design or
composition.
10. You can provide contrast color, shapes of containers
and products.

7. Dessert is a course in a
meal consisting of wide
assortment of sweet-based
products, whether fresh,
cooked or processed.

8. 1. Pudding, Pies and Tarts-
pudding is a soft bread
variety made of bread
softened in milk with egg
and sugar added., on the
other hand, are types of
pastries consisting of a
Pies high proportion of
fat to flour and a little
water resulting to a
tender and flaky crust.
Tarts are small pies with a
single crest and has
fillings like cooked
custard, macapuno
preserves, fruit jams and
nuts and top with
meringue.

9. Cakes are rich muffins
that contains a high
proportion of fats,
sugar and eggs. Cake
specialties are
elaborate types of
cakes served for
special occasions.

10. Custard are tender and
thickened mixture of milk
eggs and sugar molded in
flan molders and steamed
or baked. Cream are milk
products which contains
more fat than milk itself.
Three types of cream:
Light cream- used for
coffee, tae and breakfast
cereals.
Medium cream- for
whipping cream
Heavy cream- thick and
viscous and is used in fruit
salad and cream cakes.

11. Meringues are egg
whites beaten to
stiff stage with
sugar added
gradually. Crepes
are very thin
pancakes and
served with fillings
like fresh cooked
fruits.

12. These are snack
favorites but they
are also served in
breakfast and buffet
desserts. Pancakes
and waffles are pour
batters with 1:1 ratio
of flour and liquid.

13. They have hollow
shells that are
crispy and brown
outside and moist
and soggy inside.

14. These are frozen
milk products
made with cream
or milk, sugar,
flavoring and
stabilizer like
gelatin, pectin
and seaweed
gum. (yogurt)

15. These are universal
popular type of
desserts and the
most nutritious
because they
contain high
content of vitamins
and minerals, sugar,
fiber and water.

16. This is a confectioner
basically made of
ground almonds,
confectioner’s sugar and
water. It resembles
dough and can be rolled
into thin sheets to cover
cakes and dried fruits.

17. Doughnuts are cross
between soft breads
and cookies. They are
rich and filling.
Shortcakes consist of
biscuit dough topped
with fruits and nuts
folded in whipped
cream.

18. Buffet are eat-all-you-
can meals which are
fast growing in
popularity in large
restaurants and
hotels. Dessert buffet
is a part of complete
buffet from appetizer
to main dishes, from
salads to
confectioneries, to
cold and hot
beverages.

19. 1. Generally small confectioneries usually served as appetizer or desserts or
snacks and go well with hot coffee or chocolates or other beverage.
2-4. Three types of petit four
5. Use a cake _______ for an elegant, eye-catching arrangement that can
create a big impression on the viewer.
6. A course in a meal consisting of wide assortment of sweet-based products,
whether fresh, cooked or processed.
7-16. Types of desserts
17. ‘sec’ means
18. A part of complete buffet from appetizer to main dishes, from salads to
confectioneries, to cold and hot beverages.
19. consist of biscuit dough topped with fruits and nuts folded in whipped
cream.
20. These are universal popular type of desserts and the most nutritious
because they contain high content of vitamins and minerals, sugar, fiber and
water.