TLE-HE-BPP Quarter 4 – Module 4 Displaying and Storing Caramelized Petits Fours 7
TVL-HE-BPP- 12 Alternative Delivery Mode Quarter 4 – Module 4: Displaying and Storing Caramelized Petits Fours First Edition, 2021 Introductory Message The Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue your studies and learn while at home. Activities, questions, directions, exercises, and discussions are carefully stated for you to understand each lesson. Each SLM is composed of different parts. Each part shall guide you step-by-step as you discover and understand the lesson prepared for you. Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will tell you if you need to proceed on completing this module or if you need to ask your facilitator or your teacher’s assistance for better understanding of the lesson. At the end of each module, you need to answer the post-test to self-check your learning. Answer keys are provided for each activity and test. We trust that you will be honest in using these. Please use this module with care. Do not put unnecessary marks on any part of this SLM. Use a separate sheet of paper in answering the exercises and tests. And read the instructions carefully before performing each task. If you have any questions in using this SLM or any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Thank you. Published by the Department of Education, SDO AURORA Schools Division Superintendent: CATALINA P. PAEZ PhD, CESO V Assistant Schools Division Superintendent: DANILO M. JACOBA Printed in the Philippines by Department of Education – Region III – Schools Division of Aurora Office Address: Sitio Hiwalayan, Brgy. Bacong, San Luis, Aurora Telefax: E-mail Address: [email protected] Development Team of the Module Writer: Jonalyn O. Calado Editor: Ma. Roselle S. Fajanilbo Reviewer: Cherrybel P. Gaspar Illustrator: Wenelyn P. Bautista Layout Artist: Jonalyn O. Calado Management Team: Erleo T. Villaros PhD Esmeralda S. Escobar PhD Estrella D. Neri Milagros F. Bautista PhD
1 What I Need to Know This module was designed and written for the learners. After going through this module, the learner is expected to: 1. identify the different kinds and uses of receptacles for caramelized petit four; 2. identify the different ways and conditions in storing petits fours to maintain maximum eating qualities, appearance and freshness; and 3. apply established standards and procedures in packing petits fours. (TLE_HEBP9-12PF-IVi-16) ( TLE_HEBP9-12PF-IVi-17) What I Know Directions: Read and answer each item. Write PETIT if the statement is correct and FOUR if it is otherwise. Write your answer in your activity sheet. 1. Caramelized petit fours need to be served fresh. 2. A cool dry closed environment is best for storage of all petit fours. 3. Attractively displayed petits fours are great product for catching the customers’ attention and make product costly. 4. Caramelized petit four will have a long life span as the caramel is hydroscopic and attracts moisture from the air. 5. To maintain freshness petit fours need to be finished immediately.
2 Lesson 1 Displaying and Storing Caramelized Petits Fours Displaying and storing of caramelized petit fours will determine the life span of the product. Let us learn the different receptacles needed in storing the product. What’s In Directions: Arrange the following procedures on how to coat a petit four by writing 1 on the first step, 2 for second and they like. Write your answer in your activity sheet. A. Hold product above caramel and allow excess to flow back into pot. Sit product on oiled surface to cool. B. Dip the product into the hot caramel. C. Use the oil covered tines of the fork to roll the product in the hot caramel. Remove the product from the hot caramel. The caramel covered product should slide off the fork onto the prepared surface that has been smeared with oil to prevent sticking D. Take a dipping fork into oil and then pick up the product and let it drop into the toffee. E. Some product can be dipped by holding bottom of product and dipping 2/3 of the product into hot caramel. Care needs to be taken here as the danger of burning fingers is high. F. Allow caramel to cool before removing to paper cup for storage.
3 What’s New Directions: Looking at the pictures below, compare them as to the presentation of the petit fours, write your answer into 3 sentences in your activity sheet. What Is It Attractively displayed petits fours are great product for catching the customers’ attention. They look most attractive when arranged neatly and with thought given to the repetition or alternation of shapes, color and decorations. To attract the respect for this work, a neat uncluttered, clean and tidy display is essential. This greatly affects the visual impact and appreciation of the viewer and will tempt the customer to indulge. Things to do to elevate the display of caramelized petit four: 1. Caramelized petit four is best serve fresh. 2. For buffet style service, you can display caramelized petit four on ceramic plates, platter glass mirror or tray.
4 3. Place 3 to 4 pieces of caramelized petit four on one plate for modern coffee service. 4. You can serve fresh caramelized petit four on paper containers for easy grip. Always keep the display of caramelized petit fours clean and tidy. This will greatly affect the visual impact and appreciation of the viewer and will tempt the costumer to indulge. Store at Correct Temperature and Conditions All prepared petit fours will suffer from too much moisture in the environment. A cool dry closed environment is best for storage of all petit fours except those that contain perishable ingredients like fresh cream. Caramelised petit four will have a short life span as the caramel is hydroscopic and attracts moisture from the air. This moisture causes the sugar to soften and dissolve. Products like fruit, grapes and strawberries will ooze moisture from their internal structure causing the caramel to dislodge from the surface of the fruit. This is caused by the fact that the moisture just under the surface of the skin boils, breaking the cellular structure of the fruit and the moisture held inside seeps through the damaged skin. 90% of petit fours need cool dry environment for storage.
5 Caramel sauce should be stored in a heat-resistant, airtight container such as a jar or a glass microwave-safe bowl with a lid. This sweet sauce can be left out at room temperature for a few days, but because of the dairy incorporated into the sauce, it’s best kept refrigerated. Plus, popping it in the fridge will keep your caramel sauce fresher for longer. The caramel sauce will harden slightly because of the introduction of a colder temperature, but storing it in a proper container in the fridge will keep it fresh and ready to use for 2 to 3 weeks. Simply warm the caramel sauce in the microwave to make it smooth again. If you want to hold onto your homemade caramel sauce a bit longer, it can be kept in the freezer for up to three months. The trick here is proper storage. Whereas caramel sauce does well in a glass container in the fridge, you’ll want to skip that if you’re freezing it to avoid any potential for shattered glass. Instead, store the caramel sauce in an airtight plastic storage container in the freezer. When you’re ready to drizzle it again, remove it from the freezer and allow it to thaw at room temperature. Receptacles used for displaying and storing caramelized petit four Paper boxes Plastic container Glass container Maintain Maximum Eating Quality, Appearance and Freshness It is a mistake to produce more than can be used in defined periods. It may be more economically viable to produce large numbers of a certain product. To maintain freshness petit fours need to be finished as needed. Part processing can be achieved like making shortbread and freezing. Then bake as needed. But this does take space and time in freezer. The best way to have fresh petit fours is to produce them regularly and as needed. Protect finished petit four from adverse conditions to maintain structural integrity by enclosing in food safe containers.
6 What’s More A. Directions: Identify the following receptacles used in storing petit fours. Write your answers on your activity sheet. 1. 2. 3. B. Directions: Write D if the statement refers to displaying and write S for storing. Write your answer on your activity sheet. 1. To attract the respect for this work, a neat uncluttered, clean and tidy display is essential. 2. If you want to hold onto your homemade caramel sauce a bit longer, it can be kept in the freezer for up to three months. 3. Place 3 to 4 pieces of caramelized petit four on one plate for modern coffee service. 4. This sweet sauce can be left out at room temperature for a few days, but because of the dairy incorporated into the sauce, it’s best kept refrigerated. 5. Protect finished petit four from adverse conditions to maintain structural integrity by enclosing in food safe containers.
7 C. Directions: Fill in the blanks __________ that pertains to the things to do to elevate the display of caramelized petit fours. Write your answer on your activity sheet. 1. Place ___________ pieces of caramelized petit four on one plate for modern coffee service. 2. – 3. For _____________ service, you can display caramelized petit four on _____________, platter glass mirror or tray. 4. – 5. You can serve ______caramelized petit four on _______containers for easy grip. 6. – 7. Always keep the display of caramelized petit fours ______and _______. 8.- 9. Attractively _______petits fours are great product for catching the customers’__________. 10. To maintain _________ petit fours need to be finished as needed. What I Have Learned Directions: Fill the blanks to complete the sentences that will summarize our lesson. Write your answer in your activity sheet. Protect finished petit four from adverse conditions to maintain structural __1 __ by enclosing in food safe containers. Caramel sauce should be stored in a ___2____, airtight container such as a jar or a glass microwavesafe bowl with a lid. All varieties of petits fours are best if served ___3___. Displaying on ___4____plates and platters, glass, mirrors, trays can look very effective in __5__ style service.
8 What I Can Do Directions: Given the piece of a caramelized petit four, using a piece of bond paper draw your chosen receptacle where you can store it. Your output will be rated using the following rubrics. Rubrics Dimension 15 10 5 Design Design is trimmed to an appropriate size. Design includes an exceptional amount of details Design is trimmed to an appropriate size. Design includes details. Design is not trimmed to an appropriate size or design does not include enough details. Attractiveness Design is attractive and show considerable attention. Design is attractive and show little attention. Design requires more work and does not look attractive.
9 Assessment Directions: Read and answer each item. Write the letter of the correct answer on your answer sheet. 1. Why does caramelized petit four only lasts in a short span? A. because the caramel is sweet B. because the caramel is made of sugar C. because the caramel they produce moisture D. because the caramel is hydroscopic and attracts moisture from the air 2. Why do we use paper containers in serving fresh caramelized petit four? A. for easy grip B. for hygienic purposes C. to make it clean and tidy D. for visual impact purposes 3. Which of the following is the best type of plate or platter to be used in displaying petit four in buffet style? A. ceramics C. silver B. metal D. wood 4. The caramel sauce will harden slightly because of the introduction to a colder temperature, what should be done to keep it fresh? A. Store in proper container in the fridge. B. Petit fours need cool dry environment for storage. C. Simply warm the caramel sauce in the microwave to make it smooth again. D. Store in a heat-resistant, airtight container such as a jar or a glass microwave-safe bowl with a lid. 5. Which of the following is not a good receptacle for caramelized petit four? A. glass container C. plastic container B. paper boxes D. silver platter
10 ’s More What A. 1. paper box 2. glass containers 3. plastics containers C B. 3 to 4 1. 1. D buffet 2. S 2. ceramic 3. D 3. fresh 4. S 4. Paper 5. S 5. 6. clean 7. tidy 8. displayed 9. attention 10. freshness What I Know PETIT 1. PETIT 2. FOUR 3. FOUR 4. FOUR 5. WHAT’S IN A. 6 B. 1 C. 3 D. 2 E. 5 F. 4 Answer Key Assessment D 1. A 2. A 3. D 4. D 5. I Have Learned What finished 1. heat resistant 2. fresh 3. ceramics 4. buffet 5.
11 References K to 12 Curriculum Guide Home Economics – Bread and Pastry Production NC II Curriculum Guide ( Grade 7 t0 12) - Philippines: Department of Education Accessed May 15, 2020 at http://lrmds.deped.gov.ph/ Kong, Aniceta and Domo, Anecita.2016. Technical Vocational Livelihood Education – Bread and Pastry Production NC II Module 2,Manual. Philippines: Department of Education Bureau of Learning Resources (DepEd-BLR) Kong, Aniceta and Domo,Anecita.2016. Technical Vocational Livelihood Education- Bread and Pastry Production Module 2, Quarter 4 Teacher’s Guide, Philippines: Department of Education Bureau of Learning Resources (DepEd-BLR) Lacaden, Romie B, “Prepare and Display Petits Fours ”, CBLM Bread and Pastry Production NCII, 2013, POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC. Mc Arthur Highway, Brgy. Kiagot, Digos City Teresita M. Jatayna K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module 1, 2016. Philippines: Department of Education Accessed May 15, 2020 at http://lrmds.deped.gov.ph/