Technology and

Livelihood Education
10
Bread and Pastry Production
Quarter
4
Technology & Livelihood Education – Grade 9/10
Quarter 4 – Module 3: Cutting and Assembling Petit four

First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Jexie J. Cincollagas
Editor:
Validators: Ma. Gina C. Bunda and Katherine J. Guevarra
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City
TLE - BPP 10
Quarter 4
Module 3
CUTTING ANS ASSEMBLING
PETIT FOURS
Introductory Message

For the facilitator:

Welcome to the TLE – BPP 10 Self Learning Module on Cutting and

Assembling Petit Fours!

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the learner:

Welcome to the TLE – BPP 10 Self Learning Module on Cutting and

Assembling Petit Fours!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an
active learner.
This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

At the end of this lesson, the learner is expected to:

A. Identify the tools use in shaping a petit fours;

B. Explain the important guidelines to consider in cutting and assembling petit
fours; and
C. Enumerate the steps on proper way of cutting and assembling petit fours.

PRETEST

Directions: Write TRUE if the statement is correct and FALSE if it is not. Write
your answer on the blank before the number.
_________ 1. Square shape of petit fours is mostly used for formal dining.
_________ 2. Cookie cutter can be use as molder of our petit fours.
_________ 3. Petit fours are design for 2 to 3 bite size of pastry.
_________ 4. Consistency as to thickness and size is not important when preparing
a petit fours.
_________ 5. Using a fork, remove uneven edges of cake to be used as a base of petit
fours.

RECAP
Directions: Identify the picture, name of the different base used in making petit
fours. Write your answer on the space provided.

1.______________________ 2. ______________________ 3. ______________________

 4. ______________________ 5. ______________________

LESSON

CUTTING AND ASSEMBLING PETIT FOURS

Before you can assemble your petit fours, the basic principle is the same.
Mise en place, meaning ‟everything in place‟ before you start.

As reiterated, petit fours are bite-size products. It is therefore important to

consider the following guidelines:

✓ The cut or shaped must be according to the desired design and

shape.
✓ The type of occasion and place or venue where the dessert is to be
served. It is done after all the components have been prepared as
well as materials and tools to make the process easier.
✓ Consistency as to thickness and size. Before cutting the base
cake, designs should be planned and pre-designed to avoid too
much spoilage of materials. Square and rectangular shape is more
economical. It is mostly used for formal dining as it can easily be
designed especially when a glaze will be used.
✓ There are also petit fours that are made through customized
designs, depend on the request of the client.
✓ For petit four glaze and prestige that usually uses sponge and
cake as base, various design can be used.
The following tools are essential in shaping a petit fours. It is easy for a
baker to shape the petit fours prior applying design when all the needed tools are
available.
 CAKE RING MOLDER COOKIE CUTTER SPATULAS

CHEF’S KNIFE AND COOLING RACK

BREAD KNIFE

Here are the steps in cutting and assembling petit fours.

1. Base cake should be prebaked so that tasks will be

focussed on just designing the petit four glazes and
prestige.

2. In a flat surface of the working table covered with

baking sheet, place the sponge sheet.

3. Spread jam, jelly, or butter cream on top of the

sponge as the binding agent. If using butter cream
as binding agent allow the cream to standstill and
become firm in between sponge in a cold
temperature for at least 1 ½ to 2 hours to ensure
that the butter does not melted. It is also important
to ensure that the surface of sponge sheet is dry and
free of moisture. If not, then the glaze may not bind
to the surface of the petit fours.

4. To the base sponge with sheet sponge and firm with

metal sheet or baking sheet to ensure binding of the
two sponge sheets.
 5. Using a sharp knife, remove uneven edges in the end
of the cake to be used as base or the loose cake
crumbs.

6. Cut the sponge forming a square with at least 1 ½

inches wide and 1 inch thick or desired size.

7. To ensure consistency, molding tools can be used. In

producing bulk petit fours, especially in buffet table
that serves sweet desserts, evenness of shape, size,
and designs matters most.
8. To avoid waste of resources and ensure profit,
cutting of petit fours should be done accurately.
9. Use an even design. Below are some of the suggested
designs or patterns that will avoid too much
spoilage.

TRIANGLE SHAPE

SQUARE SHAPE
SHAPES TO CUT
CIRCLE OR OVAL SHAPE
(A lot of product can be lost when a
curved shape is used. Up to 20%. )

10. Cut base for glaze and prestige will then be covered
desired glazing. In doing so, ensure that the edge is
sharp and smooth so that when covered with glaze
buttercream, the sae result will be made, free from
lumps in all edges.

11. Petit fours can then be top with sugar, nuts, or other
decorative stuff.
12. For petit four sec, molder is also important in
cutting base.
13. For petit four deguises, when using marzipan,
almond paste should be evenly divided before
creating miniature of design.
 ACTIVITIES

Activity no. 1
Directions. Identify the different tools used in making petit fours. Put (/) if use and
(X) if not. Write your answer on the space provided. Write your answer on the space
provided.

_________________________1. A cutting tool used in food preparation also a called as

general-utility knife.
_________________________2. It is used to allow air to circulate freely to
cool baked goods, and to prevent them getting soggy from condensation.

_________________________3. Made from metal or plastic, used to cut dough and

form into different shapes and designs.
_________________________4. This tool has a blade that is slightly flexible, which aids
in spreading and making soft toppings smooth in appearance.
_________________________5. It has serrated blades that can cut soft bread without
crushing it.

Activity no. 2
Directions: Arrange from number 1-4 the steps in cutting petit fours. Write your
answer on the space provided.

1. ____________________ 2. ____________________ 3. ________________

4. ____________________ 5. ____________________
Activity no. 3
Directions: Illustrate the correct cutting of petit fours. Inside the box, divide each
diagram.

1st – SQUARE SHAPE 25 PICES 2ND - TRIANGLE SHAPE 15 PIECES

3RD – OVAL 15 PIECES

WRAP-UP

Directions. To summarized what you have learned, explain in your own words the
basic techniques in cutting and assembling in petit fours Write your answer on the
space provided.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
 VALUING

Directions. Talking about our module for today. Why is it important that we must
know the correct cutting and assembling in making petit fours? Write your answer
below.

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

POSTTEST

Directions: Enumerate the following:

1-4. Identify the tools and materials used in cutting and assembling petit fours
1. _______________________________________________
2. _______________________________________________
3. _______________________________________________
4. _______________________________________________
5. _______________________________________________

5-10. List down the guidelines in cutting and assembling petit fours. Write your
answer below.

6. ___________________________________________________________________________
7. ___________________________________________________________________________
8. ___________________________________________________________________________
9. ___________________________________________________________________________
10. ___________________________________________________________________________
PPOST TEST
1. CAKE RING MOLDER
2. COIKIE CUTTER
3. CHEF’S KNIFE OR BREAD KNIFE
4. COOLING RACK
5. SPATULA
6. The cut or shaped must be according to the desired design and shape.
7. The type of occasion and place or venue where the dessert is to be served. It
is done after all the components have been prepared as well as materials and
tools to make the process easier.
8. Consistency as to thickness and size. Before cutting the base cake,
designs should be planned and pre-designed to avoid too much spoilage
of materials. Square and rectangular shape is more economical. It is mostly
used for formal dining as it can easily be designed especially when a glaze
will be used.
9. there are also petit fours that are made through customized designs,
depend on the request of the client.
10. For petit four glaze and prestige that usually uses sponge and cake as
base, various design can be used.
ACTIVITY NO. 3
ACTIVITY NO. 2 ACTIVITY NO. 1
PRE – TEST
1. 4 1. CHEF’S KNIFE
2. COOLING RACK 1. TRUE
2. 3
3. COOKIE 2. TRUE
3. 2
CUTTER 3. FALSE
4. 5
4. SPATULA 4. FALSE
5. 1
5. BREAD KNIFE 5. FALSE
KEY TO CORRECTION
 References
Digital Image
https://www.cakecentral.com/forum/t/844596/what-kind-of-sponge-to-use-for-
this-tiny-layer-cakepetit-four-pic-attached
https://thehiddenveggies.com/vegan-millionaire-shortbread/
https://mypositiveparenting.org/2016/12/11/banana-cream-puff/
https://www.pinterest.ph/pin/337066353330923791/
https://www.cakecentral.com/gallery/i/3395645/chocolate-petit-fours-with-
modeling-chocolate-decoration
https://www.wikihow.com/Make-a-Layered-Fondant-Iced-Petit-Four-Cake