1. D1.HPA.CL4.02 Slide 1

2. 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

3. 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

4. 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

5. Prepare and present petit four glace Prepare petit four bases  Sponge  Shortbread  Meringue  Marzipan  Japonaise  Chocolate  Choux pastry Slide 5

6. Prepare and present petit four glace Cut and Assemble  Any shape  Assemble layers before cutting  Press firmly Slide 6

7. 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

8. Prepare and present petit four glace Prepare for glazing  Clean  Dry  Correct temperature Slide 8

9. Prepare and present petit four glace Decorate to enhance appeal  Chocolate Motifs  Flower designs  Flakes of coconut  Small portions of glace fruits Slide 9

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. Prepare and display marzipan based petit fours Display marzipan petit fours  Keep it simple  Symmetrical designs  Platters  Plates Slide 16

17. 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

18. Prepare and display petit four sec Prepare and bake selection of petit four sec  Shortbread  Puff Pastry  Meringue products  Japonaise  Honey doughs Slide 18

19. 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

20. Prepare and display petit four sec Prepare petit four sec for glazing  Clean surface  Dry surface  Clean workspace Slide 20

21. Prepare and display petit four sec Decorate petit four sec to enhance customer eye appeal  Garnish  Piped motifs  Glace fruits  Roasted nuts Slide 21

22. Prepare and display petit four sec Display petit four sec  Platters  Plates  Symmetry  Size  Consistency Slide 22

23. 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

24. Prepare and display caramelised petit fours Select fruit and nuts  Clean  Dry  Complete  Skin attached Slide 24

25. Prepare and display caramelised petit fours Prepare products  Clean  Dry  Clean workspace  Line of work Slide 25

26. Prepare and display caramelised petit fours Prepare coating for fruits  Caramel toffee  156°C  Clear  Sides of pot clean Slide 26

27. Prepare and display caramelised petit fours Coating caramelised petit fours  Care and diligence  OH&S Slide 27

28. Prepare and display caramelised petit fours Display caramelised petit fours  Short life span  Hydroscopic: attracts moisture  Platters  Platers  Colour Slide 28

29. 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

30. Store petit fours Store at correct temperature and conditions  Protected from adverse conditions  Cool  Dry Slide 30

31. 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