COMPETENCY-BASED LEARNING MATERIAL
SECTOR
TOURISM (Hotel and Restaurants) QUALIFICATION BREAD AND PASTRY PRODUCTION NC II UNIT OF COMPETENCY PREPARE AND DISPLAY PETITS FOURS
MODULE TITLE PREPARING AND DISPLAY PETITS FOURS
LYCEUM OF THE PHILIPINES UNIVERSITY
HOW TO USE THIS LEARNER’s GUIDE Welcome to the module: PREPAING AND DISPLAY PETITS FOURS . This module contains training materials and activities for you to complete.
The unit of competency PREPARE AND DISPLAY PETITS FOURS contains the knowledge, skills and attitudes required for a Household Worker Services. It is one of the CORE Modules at National Certificate Level (NCII). You are required to go through a series of learning activities in order to complete each learning outcomes of the module. In each learning outcome there are Information Sheets,ResourceSheetsandReference Materials for further reading to help you better understand the required activities. Follow these activities on your own and answer self-check at the end of each learning outcome. Get the answer key from your instructor and check your work honestly. If you have questions please don’t hesitate to ask your facilitator for assistance. Recognition for Prior Learning (RPL) You may already have some or most of the knowledge and skills covered in this learner’s guide because you have: Been working for some time. Already completed training in this area. If you can demonstrate to your trainer that you are competent in a particular knowledge or skills, talk to him/her about having them formally recognize so you won’t have to do the same training again. If you have qualification or Certificate of Competency from previous training, show them to your trainer. If the skills you acquired are still relevant to the module, they may become the part of the evidence you can present for RPL. At the end of this learning material is a learner’s Diary. Use this diary to record important dates, jobs undertaken and to other workplace events that will assist you in further details to your trainer or assessors. A Record of Achievement is also provided for your trainer to complete once you complete this module. This learning material was prepared to help you achieve the required competency, in Providing Food and Beverage Service.This will be the source of information for you to acquire knowledge and skills in this particular trade, with minimum supervision or help from your instructor. In doing the activities to complete the requirements of this module, please be guided by the following: 1. Talk to you trainer and agree on how you will both organize the training of this unit. Read through the learning guide carefully. It is divided into sections which cover all the skill and knowledge you need to successfully complete in this module. 2. Work through all the information and complete the activities in each section. Read information sheets and complete the self- check. Suggested references are included to supplement the materials provided in this module. 3. Most probably your trainer will also be your supervisor or manager. He/she is there to support you and show you the correct way to do things. Ask for help.
4. Your trainer will tell you about the important things you need to consider when you are completing activities and it is important that you listen and take notes. 5. You will be given plenty of opportunity to ask questions and practice on the job. Make sure you practice your new skills during regular work shifts. This way you will improve both your speed and memory and also your confidence. Talk to more experience workmates and ask for their guidance. 6. Use the self-check questions at the end of each section to test your own progress. 7. When you are ready, ask your trainer to watch you perform the activities outline in this module. 8. As you work through the activities, ask for written feedback on your progress. Your trainer keeps feedback/pre-assessment reports for this reason. When you have this learning material and feel confident that you have sufficient knowledge and skills your trainer will arrange and appointment with a registered assessor to assess you. The results of the assessment will be recorded in you competency Achievement Record.
MODULES OF INSTRUCTION QUALIFICATION UNIT OF COMPETENCY MODULE TITLE
MODULE DESCRIPTOR
NOMINAL DURATION
BREAD AND PASTRY PRODUCTION NC II
PREPARE AND DISPLAY PETITS FOURS PREPARING AND DISPLAY PETITS FOURS This Module Includes Skills And Attitude In Prepare Iced Petits Fours, Prepare Fresh Petits Fours, Prepare Marzipan Petits Fours, Prepare Caramelized Petits Fours, Display Petits Fours, Store Petits Fours 80 HOURS
LEARNING OUTCOMES
1. 2. 3. 4. 5. 6.
Prepare iced petits fours Prepare fresh petits fours Prepare marzipan petits fours Prepare caramelized petits fours Display petits fours Store petits fours
LEARNING OUTCOME SUMMARY LEARNING OUTCOME
PREPARE AND DISPLAY PETITS FOURS
CONTENTS:
1. 2. 3. 4. 5. 6.
Prepare iced petits fours Prepare fresh petits fours Prepare marzipan petits fours Prepare caramelized petits fours Display petits fours Store petits fours
ASSESSMENT CRITERIA: 1. A selection of small choux paste shapes are baked and decorated in accordance with established standards and procedures 2. Baked sweet paste are prepared and blended in accordance with establishment standards and procedures 3. Fillings are prepared and used the required flavors and correct consistency 4. Garnishes, glazes and finished are used in accordance with established standards and procedures
CONDITION: The trainee / student must be provided with the following: Chef’s knife
Boning knife Oysters knife Cleaver knife Tenderizer, medium,small Skimmer, fine Wire skimmer, small Skimmers, spider Strainer,small,fine Siever,small Strainer,medium fine Turner,3” x 6”
Spatula Wooden spoon Parisienne spoon Zester Piping bag Pastry tubes Strainer Chinois,small Strainer Chinois, medium
METHODOLOGY: Self-Paced Demonstration Lecture Discussion ASSESSMENT METHOD: Oral examination Written examination Performance test
LEARNING EXPERIENCES
LEARNING OUTCOME : PREPARE AND DISPLAY PETITS FOURS
Learning Activity/Guide
Discussion on Baking & Blending sweet paste Observe Demonstration on Baking & Blending sweet paste Oral Questioning Perform demonstration on Job sheet 2.1
Discussion on Garnishing Observe Demonstration on Garnishing Oral Questioning Perform demonstration on Job sheet 2.1
Special Instruction
Perform all activities required. You must get a rating of 80 to 100%. If you get below 80% rating, go over the same activities. If you get the required rating, proceed to next activities.
Perform all activities required. You must get a rating of 80 to 100%. If you get below 80% rating, go over the same activities. If you get the required rating, proceed to next activities
INFORMATION SHEET No. 1.1
Baking & blending sweet paste Definition of terms: Baking – the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using gas, electricity, charcoal, wood, or oil at a temperature from 250 oF- 450 oF Batter – a flour mixture that can be stirred or poured Convection oven – stove in which a fan circulates heated air through the oven for fast, even cooking. Discard – to get rid of as of being no further use Dough – a flour mixture that can be rolled or kneaded Dutch oven – a brick oven Igniter – the carborundum rod used to initiate the discharge in an ignitron tube Microwave oven – an oven that utilizes electromagnetic energy below the magnetic spectrum Mixing – to bring together into uniform mass Pre-heat – to heat (an oven, for example) before hand Sift – separating course particles in the ingredient by passing through a sieve or sifter Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes.
Cake pans - comes in different sizes and shapes and may be round square rectangular
or heart shaped. a. Tube center pan – deeper than a round pan and with a hollow b. center, it is removable which is used to bake chiffon type cakes Muffin pan - has 12 formed cups for baking muffins and cup cakes a. b. c. d. e. f. g. h.
Pop over pan – is used for cooking pop over Jelly roll pan – is shallow rectangular pan used for baking rolls Bundt pan – is a round pan with scalloped sides used for baking elegant and special cakes Custard cup – is made of porcelain or glass used for baking individual custard Griddle pans – are used to bake griddles Loaf Pan – is used to bake loaf bread
2. Biscuit and doughnut cutter – is used to cut and shape biscuit or doughnut. 3. Cutting tools – include a knife and chopping board that are used to cut glazed fruit, nuts, or other ingredients in baking. 4. Electric mixer – is used for different baking procedure for beating, stirring and blending. 5. Flour sifter – is used for sifting flour. Grater – is used to grate cheese, chocolate, and other fresh fruits. Kitchen shears - are used to slice rolls and delicate cakes. Measuring cups –consist of two types namely: A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each side. A measuring glass made of transparent glass or plastic is more accurate for measuring. Measuring spoons – consist of a set of measuring spoons used to measure small quantities of ingredients. Mixing bowl – comes in graduated sizes and has sloping sides used for mixing ingredients.
2. Mortar and Pestle – is used to pound or ground ingredients. 3. Paring knife – is used to pare or cut fruits and vegetables into different sizes. 4. Pastry bag – a funnel shaped container of icing or whipped cream 5. Pastry blender – has a handle and with wire which I used to cut fat or 6. shortening in the preparation of pies, biscuits or doughnuts. 7. Pastry brush – is used in greasing pans or surface of pastries and breads. 8. Pastry tip- is a pointed metal or plastic tube connected to the opening of the 9. pastry and is used to form desired designs. 10. Pastry wheel – has a blade knife used to cut dough when making pastries. 11. Rotary egg beater – is used in beating eggs or whipping cream. 12. Rolling pin – is used to flatten or roll the dough. 13. Rubber scrapper – is used to remove bits of food in side of the bowl. 14. Spatula – comes in different sizes; small spatula are used to remove muffins 15. and molded cookies from pans which is 5 to 6 inches; large spatula for icing 16. or frosting cakes; flexible blade is used for various purposes. 17. Strainer – is used to strain or sift dry ingredients. 18. Timer – is used to in timing baked products, the rising of yeast and to 19. check the doneness of cakes. 20. Weighing scale –is used to measure ingredients in large quantities. 21. Utility tray – is used to hold ingredients together. 22. Wire whisk – is used to beat or whip egg whites or cream. 23. Wooden spoon – is also called mixing spoon which comes in various 24. sizes suitable for different types of mixing.
1. Cake decorator (Cylindrical) – is used in decorating or designing cake and other pastry products. 2. Cookie press – is used to mold and shape cookies.
Ovens are the workhorses of the bakery and pastry shop and are essential for producing the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air. Several kinds of ovens are used in baking.
A. DECK OVENS are so called because the items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom, or deck of oven. This is also called STACK OVEN because several may be stacked on top of one another. Breads are baked directly on the floor of the oven and not in pans. Deck oven for baking bread are equipped with steam ejector. 2. MECHANICAL OVEN The food is in motion while it bakes in this type of oven. The most common types are a revolving oven, in which his mechanism is like that of a Ferris wheel. The mechanical action eliminates the problem of hot spots or uneven baking because the mechanism rotates throughout the oven. Because of its size it is especially used in high volume operations. It can also be equipped with steam ejector. 3. CONVECTION OVEN contains fans that circulate the air and distribute the heat rapidly throughout the interior. Strong forced air can distort the shape of the products made with batter and soft dough. Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid. Dutch ovens have been used as cooking vessels for hundreds of years. They are called “casserole dishes” in English speaking countries other than the USA, and cocottes in French, They are similar to both the Japanese tetsunabe and the Sač, a traditional Balkan cast-iron oven, and are related to the South African Potjie and the Australian Bedourie oven.
INFORMATION SHEET No. 1.2
Garnishing
For many people, dessert is the best part of a meal. Not everybody shares that opinion, but few are entirely without a sweet tooth. A dessert can be as simple or as elaborate as the cook wants to make it, from a simple plate of fruit to an elaborately crafted pastry. When the situation requires it, almost any cook can find a way to make dessert look better by coming up with a simple garnish.
Whipped Cream Whipped cream is one of the most versatile garnishes and accompaniments to desserts, either alone or in combination with other garnishes. Simply spoon sweetened whipped cream onto rustic or unsophisticated desserts to improve their appearance and increase richness and moisture. For a more polished appearance, employ a pastry bag and tips to create rosettes or seashell patterns. Whipped cream stabilized with starch, egg whites or gelatin makes an ethereal icing for cakes.
Chocolate Chocolate has some of the most complex flavors of any natural substance, and it makes an excellent dessert garnish in many forms. Specialty suppliers sell long cylindrical chocolate "cigarettes," which give any dessert an elegant appearance. With a vegetable peeler and a block of chocolate, you can make chocolate shavings for scattering on top of a dessert. Professionals often melt chocolate and pipe it from a paper cone to make shapes, which they then chill and use to decorate desserts. Chocolate nibs -- chunks of actual cocoa beans -- provide chocolate flavor and a distinct crunch.
Fruit Fresh or candied fruit or fresh berries offer splash of color as dessert garnishes. Cooks often choose strawberries for this purpose because they are large, colorful and relatively inexpensive. Physalis, with their bright orange berries and papery husks, add both color and novelty. Slices of vividly colored fruits like kiwi, dragonfruit or the interestingly starfruit are also good choices. Slices of candied citrus fruit are suitable for garnishing citrus-flavored desserts, and candied orange peel provides visual contrast and a complementary flavor to dark chocolate.
Spices, Foil and Other Decorations Whole spices, such as vanilla beans or cinnamon sticks, make appropriate garnishes for desserts that contain these flavors. They usually balance on top of the dessert or lean against it. Gold or silver foil are also effective either on their own or wrapped around another garnish. Gold and silver are available as finely powdered dust; try brushing the dusts onto a finished dessert to provide an elegant visual accent.
4 Garnishes That Add Wow Factor
Creamy Pineapple-Rice Pudding
I. FRUIT GARNISH a tumble of berries is fine, but with a little extra attention, you can add eye appeal and flavor dimension a.
grill
b.
brûlée
c.
caramelize
d.
make a fruit compote or salsa
e.
glaze with apricot jam
Pumpkin Mousse Tarts with Praline Crunch
II. NUT GARNISH a counterpoint of salty, crunchy nuts can be delicious, but consider elevating the experience a.
roast or toast the nuts
b.
make nut brittle
c.
add warm spices to spiced nuts
Red Velvet Cake with Creamy White Chocolate Ganache
III. CHOCOLATE GARNISH from rustic to upscale, tempered chocolate can add dimension and drama a.
grate chocolate curls using a vegetable peeler
b.
pour chocolate onto a nonstick mat and let it set, then break into rustic shards
c.
pool chocolate sauce, then swipe through it, using a brush or spoon
Crunchy Double-Chocolate Peanut Butter Cones
IV. COOKIE GARNISH cookie garnishes add whimsy, nostalgia and outright child's play a.
use mini cookies as garnish for milkshakes and sundaes
b.
crumble cookies
c.
add cookie pieces to tempered chocolate for added texture
Must-Try: Desserts to Delight Your Tastebuds Garnishing desserts is the easiest thing to do when it comes tobaking. No extensive recipes required, no fancy equipment needed, but you’ll have your guests ooh-ing and aah-ing at your splendid dessert. Glaze: Glaze and glace are two different things. While ‘glace’ refers to the those shiny red cherries you find on the top of Black Forest cakes at your local bakery, ‘glaze’ is that fabulous shiny top coat on a fruit tart or a simple pastry. It adds shine and makes your desserts glam. A simple recipe requires just apricot jam. Heat the jam, a tablespoon or so of water and bring to a boil. Take care not to touch it with your bare hands, as it is very hot. Strain through a strainer and use a new pastry brush or paintbrush to paint over fresh fruit tarts or pastries.
Chocolate Curls: You can’t go wrong with this. Keep a slab of cooking chocolate in the fridge, and let it become hard. Using a sharp knife, pull the blade of the knife towards you, keeping the motion long and steady to have a delicate curl. Gently drop the curls into a bowl and refrigerate for 10 to 15 minutes. Once set, it can be used to garnish ice creams, chocolate desserts, and mousses. Using both, white and milk chocolate curls, creates a unique two toned look.
Cocoa Powder/Icing Sugar: Cocoa powder and icing sugar create an ethereal dessert. Think tiramisu. A simple pale coloured dessert can be topped with sifted cocoa powder to create a classic looking dessert without putting in too much of effort. Use paper cutouts as stencils to create fancier designs. For instance, a heart on a chocolate mousse dusted with icing sugar is perfect for a wedding anniversary theme. Icing Sugar can be dusted on fruit tarts and fruit cakes to create a snowy effect too.
Caramel Filigree: Caramel filigree is very easy to make but needs to be used almost immediately, due to the humidity in our city. A simple recipe calls for only castor sugar. Drizzle the castor sugar on a silpat (silicon baking sheet) and bake at a low temperature (160 degrees) for a few minutes. Keep an eye on the sugar as it tends to burn quickly. Once it turns amber, remove it from the oven and let it cool at room temperature. When cool, peel from the silpat and break into shards. Use the shards to garnish the sides of a dessert or top of a cake or frozen dessert. These are no fail ways to turn a simple dessert into something that looks fancy and will impress your boss or a charm your guests.
SELF CHECK:
ANSWER KEY:
JOB SHEET/TASK SHEET1.1 PREPARE STOCKS, SAUCES AND SOUPS
JOB SHEET : PREPARE STOCKS, SAUCES AND SOUPS
JOB SHEET TITLE:
PREPARING STOCKS, SAUCES AND SOUPS
PERFORMANCE OBJECTIVE: Given all the equipment supplies and materials prepare stocks within 45 minutes.
SUPPLIES/MATERIALS:
Wire skimmer, small Skimmers, spider Strainer,small,fine Siever,small Strainer,medium fine Turner,3” x 6” Spatula Wooden spoon Soup stocks Soup bowl
EQUIPMENT: Wire skimmer, small, Skimmers, spider, Strainer,small,fine, Siever,small, Strainer,medium fine, Turner,3” x 6”, Spatula, Wooden spoon, Soup stocks, Soup bowl
STEPS/PROCEDURE:
a.
Cut ingredients into pieces
b.
Do not blanch bones for making stocks because moisture would hinder
browning.
c.
Roast bones with or without oil in a hot oven to get color before making brown stocks. Bones for white stocks do not need this procedure.
PERFORMANCE CRITERIA CHECKLIST 1.1 PREPARE STOCKS, SAUCES AND SOUPS
JOB SHEET No,1.1
Completed
PREPARE STOCKS, SAUCES AND SOUPS
Performance Criteria:
YES
NO
COMPLETE D
NOT YET COMPLETED
1. Correct ingredients are selected and assembled to prepare soups, including stocks and prepared garnishes 2. Variety of soups are prepared according to enterprise standards 3. Clarifying, thickening agents and convenience products are used where appropriate 4. Soups are evaluated for flavor, color, consistency and temperature related problems are identified and addressed 5. Soups are presented at the right flavor, color, consistency and temperature, in clean service ware without drips and using suitable garnishes and accompaniments
RESULTS
Comments: ____________________________________________________________ ____________________________________________________________ Learner has satisfied the above performance criteria: Learner’s signature: _____________ Trainer’s signature: __________ Date: ___________
RECORDS OF ACHIEVEMENT
LEARNING OUTCOME
Completed
PREPARE STOCKS, SAUCES AND SOUPS Performance Criteria: 1. Correct ingredients are selected and assembled to prepare soups, including stocks and prepared garnishes 2. Variety of soups are prepared according to enterprise standards 3. Clarifying, thickening agents and convenience products are used where appropriate 4. Soups are evaluated for flavor, color, consistency and temperature related problems are identified and addressed 5. Soups are presented at the right flavor, color, consistency and temperature, in clean service ware without drips and using suitable garnishes and accompaniments 2.
RESULTS
YES
NO
COMPLETE D
NOT YET COMPLETED
Comments: ____________________________________________________________ ____________________________________________________________ Learner has satisfied the above performance criteria: Learner’s signature: _____________ Trainer’s signature: __________ Date: ___________