PREPARE AND DISPLAY PETIT FOURS - Amazon S3

PREPARE AND DISPLAY PETIT FOURS - Amazon S3

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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