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1. PIKOTARO - PPAP (Pen Pineapple Apple Pen) (Long Version) (Official Video) [Ultra Records]

2. GUESS ME! Describe the picture below. P _ _ _ _ _ _ _ _ S

3. GUESS ME! Describe the picture below. PETIT FOURS

4. GUESS ME! Describe the picture below. _ _ _ _ S

5. GUESS ME! Describe the picture below. CAKES

6. GUESS ME! Describe the picture below. _ _ A _ _ _

7. GUESS ME! Describe the picture below. SHAPES

8. GUESS ME! Describe the picture below. D _ _ _ _ _ Y

9. GUESS ME! Describe the picture below. DISPLAY

10. GUESS ME! Describe the picture below. _ _ _ _ G N

11. GUESS ME! Describe the picture below. DESIGN

12. Learning Objectives Prepare, cut and assemble sponges and bases according to standard recipes and enterprises requirements and practices. Prepare fillings with the required flavors and consistency. Display petit fours creatively to enhance customer appeal At the end of this presentation, the students should be able to:

13. PETIT FOURS Petit Fours Petit fours should be small. They are often made into different shapes. They are delicate, crisp, fresh, attractive, light, and designed to be swallowed in just one or two mouthfuls. They are usually small pieces that have been baked. While the emphasis is on small, non-baked confectionery items like caramelized and glace fruits, marzipan shapes, or other small sweet delicacies are also served as Petit Fours. A petit four (plural: petit fours, also known as mignardises ). The name is French, petit fours, meaning “small oven “ "Petit" means "small" " four" means "oven" in French . 

14. PETIT FOURS HOW TO MAKE PETIT FOURS? (2645) How to Make Petit Fours - YouTube How-To Make a Simple Icing Glaze Recipe With 3 Ingredients - by Pip and Ebby Buttercream Icing Recipe / How to Make Perfect Buttercream Frosting

15. Three Varieties of Petit fours PETIT FOURS GLAZE (GLAZED) SALE (SALTED) SEC (DRY) iced or decorated tiny cakes covered in fondant or icing, small eclairs, and tartlets. savoury bite-sized appetizers usually served at cocktail parties or buffets. dainty biscuits, baked with meringues, macarons, and puff pastries. Glazed Petit Four | Simple and Easy | Tesda Training | July Gaceta (2645) How to make Petit Four French Cookies | Cravings - YouTube Sea Salted Peanut Butter and Chocolate Petit Fours

16. PETIT FOURS Types or Kinds of Petit Four Bases Can be baked in shallow trays then topped with soft topping then cut to shape desired similar to sponge sheets. CAKE Mixture of flour, fat and sugar, enriched with egg and has a short eating quality. SHORTBREAD Puff pastry can make a suitable base for petit fours when a sweet filling is used. PASTRY Baked in thin sheets and layered together with filling which act as an adhesive to hold the sheets of sp`onge together. SPONGE

17. Filling and Flavor for Petit Four: PETIT FOURS Are high in moisture is used to enhance flavor, add moisture, and to bind the product. Blend jam until a smooth consistency is attained, making sure no lumps are present, as they will tear sponge cake. JAMS Is a mixture of chocolate and cream. When ganache is agitated it must be worked quickly as it will set. GANACHE Need to be chilled before cutting. Butter creams are flexible for decorating the tops of petit fours as they can be flavored BUTTER CREAMS

18. Cut Bases to the Desired Shape Any form and shape can be applied but accuracy of cutting is vital. It is should minimize waste. Shapes can be round, diagonal, square, or triangle. Almost 20% of the product is wasted if round and diagonal shape is used. PETIT FOURS How to display petit fours creatively? It is important to design, decorate and display petit fours to: Make them more attractive and appetizing Enhance presentation, and Visual and textual diversity

19. o Production of the bases is the easy part o Avoid lumps and bumps o Bases are made out of any dry pastry cake or sponges. PREPARE BASES o Any shape can be used but wastage needs to be added to the cost of production. o It is best to use straight lines. o Cut small CUT TO SHAPE o Do not prepare glaze too far ahead or it may lose shine, gloss, heat. o Product must be dry. o Plenty of workspace is required. GLAZING o Plan the decoration o Avoid big decorations o Complement the petit fours DECORATE TO ENHANCE APPEAL o Use consistent shape. o Use consistent configuration. o Alternating height and profiles. DISPLAY Steps in Designing Petit Four: PETIT FOURS

20. Receptacles for Petit Fours PETIT FOURS GLASS CERAMIC METALLIC PLATES AND TRAYS Substance resembling glass especially in hardness and transparency. relating to the manufacture of any product (as earthenware, porcelain, or brick ) made essentially from a nonmetallic mineral (as clay) by firing at a high temperature; also of or relating to such a product are large plate and tray that is made in metal used for serving food desserts.

21. PETIT FOURS Tips on How to Display Petit Fours 1.Have a Theme and Create the Unexpected Product that is scattered about haphazardly isn’t going to get much attention for customers. Develop a basic layout before you start merchandising. The plan doesn’t have to be very detailed, just make sure you have general vision for your display and make a list of anything you will need to make it happen. 2. Create a focal point An overwhelming display or a boring one can both have the same problem – a lack of focal point. o Where do you want your viewer to look? o Is there one feature you want them to notice? o Where will the eye travel through the display? o Don’t leave this to chance. Plan what the customer should do when they see the display.

22. PETIT FOURS Tips on How to Display Petit Fours 3. Use line and shape to plan your design Don’t just put your products together willy-nilly. Practice drawing a quick layout to help you visualize the plan for your design. o Will your layout be horizontal or vertical? o Will the products be arranged in straight or curved lines, in a pyramid or circular shape? o Will the design combine a variety of elements, or just one? 4. Create Balance Strong displays have visual balance. Dark colors appear heavier than light ones. Large objects appear heavier than small ones. This seems straightforward, but you need to think about this as you plan your display.

23. PETIT FOURS Tips on How to Display Petit Fours 5. Keep it Simple Don’t try to do much. The goal is to attract attention to the product. Your goal is to make it easy for the customer to find what they are looking for and to make sense of your product arrangements. 6. Look at the display from all angles After you have completed your display, step back and look at it. Very view people will see it standing directly in front of it. Most displays are approached from the side and seen from an angle

24. QUIZ 1 PETIT FOURS

25. QUIZ 1 PETIT FOURS

26. Thank you for Listening! PETIT FOURS