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Elements and Performance Criteria

1. Select ingredients.
   • Confirm food production requirements from food preparation list and standard recipes.
   • Calculate ingredient amounts according to requirements.
   • Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
   • Select type and size of equipment suitable to requirements.
   • Safely assemble and ensure cleanliness of equipment before use.
   • Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
   • Sort and assemble ingredients according to food production sequencing.
   • Weigh and measure wet and dry ingredients according to the recipe and quantity of petits fours required.
   • Minimise waste to maximise profitability of petits fours produced.
4. Cook bases, fillings and coatings.
   • Use cookery methods for bases, fillings and coatings to achieve desired product characteristics.
   • Follow standard recipes and make food quality adjustments within scope of responsibility.
   • Pipe a selection of small choux paste shapes.
   • Prepare and blind bake sweet paste in small moulds or tins in a variety of shapes.
   • Select baking conditions, required oven temperature and bake petit four bases.
   • Cool bases in appropriate conditions to retain optimum freshness and product characteristics.
5. Prepare iced petits fours.
   • Cut sponges and bases into a variety of shapes.
   • Fill and assemble petits fours according to standard recipe specifications.
   • Prepare icing at the correct temperature.
   • Ice petits fours with icing of a consistency that achieves required coating thickness and surface gloss.
   • Apply icing to ensure a smooth and seamless finish.
   • Design and use decorations that enhance flavour and appeal.
6. Prepare fresh petits fours.
   • Select pre-cooked small choux and sweet pastry shapes.
   • Fill and assemble fresh petits fours according to standard recipe specifications.
   • Use appropriate garnishes, glazes and finishes to enhance flavour and visual appeal.
7. Prepare marzipan petits fours.
   • Flavour and colour marzipan according to the recipe and soften with egg whites if required.
   • Pipe or model marzipan by hand or shape with the aid of moulds to produce mini-size fruits.
   • Seal marzipan fruits with cocoa butter or food lacquer using applied heat to preserve desired eating characteristics.
8. Prepare caramelised petits fours.
   • Select and coat fresh fruits or fruit segments with pale amber coloured caramel.
   • Sandwich dried fruits or nuts or fill with flavoured marzipan and coat with pale amber coloured caramel.
9. Present and store petits fours.
   • Visually evaluate petits fours and adjust presentation before displaying.
   • Use suitable receptacles to attractively present petits fours according to organisational standards.
   • Display petits fours in appropriate conditions to retain optimum freshness and product characteristics.
   • Store petits fours in appropriate environmental conditions.
   • Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Food quality adjustments must involve consideration of factors relating to:	ratio of wet to dry ingredients taste temperature texture.
Adjusting presentation must involve consideration of:	fillings, icings and decorations to maximise visual appeal: balance colour contrast plating food for practicality of: customer consumption service wiping drips and spills.
Environmental conditions must ensure appropriate:	atmosphere humidity light packaging temperature use of containers ventilation.

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Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow classical and contemporary standard recipes to safely and hygienically produce and decorate two different types of petits fours from each of the following main groups:

iced petits fours

fresh petits fours

marzipan petits fours

caramelised petits fours

use each of the following flavoured fillings at least once when preparing the above petits fours:

cream

custard

ganache

use each of the following coatings at least once when preparing the above petits fours:

caramel

cocoa butter

food lacquer

use each of the following decorations at least once when decorating the above petits fours:

chocolate

fresh fruits

glazes

use appropriate preparation and cookery methods from the list in the knowledge evidence when producing the above petits fours

prepare above petits fours:

that are consistent in quality, size, shape and appearance

within commercial time and cost constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing petits fours

responding to special customer requests and dietary requirements.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used to produce petits fours

classical and contemporary petits fours specified in the performance evidence

contents of stock date codes and rotation labels

preparation and cookery methods used when producing petit four fillings, coatings and decorations listed in the performance evidence:

adding fats and liquids to dry ingredients

adding flavourings or colourings

blind baking sweet paste in small moulds

piping of choux pastry into small shapes

preparing and using pre-bake finishes and decorations

selecting and preparing appropriate cake tins and moulds

stirring and aerating to achieve required consistency and texture

using required amount of batter and paste according to desired characteristics of finished products

weighing or measuring and sifting dry ingredients

whisking, folding, piping and spreading

expected product characteristics of the classical and contemporary petits fours specified in the performance evidence:

appearance

colour

consistency

crumb structure

moisture content

shape

size

taste

texture

historical and cultural derivations of a variety of petits fours

appropriate cooking temperatures and times for petits fours and fillings

indicators of freshness and quality of stocked ingredients for petits fours

mise en place requirements for producing petits fours and fillings

common bases used for producing petits fours:

choux pastry

sponge

sweet pastry

types of caramelised petits fours:

filled

fresh or dried fruit

fresh or dried nuts

unfilled

types of marzipan based petits fours:

coloured

flavoured

modelled by hand

sealed with cocoa butter or food lacquer

shaped with the aid of moulds

decoration techniques for petits fours:

cocoa mass screen techniques

cigarette paste decoration techniques

appropriate environmental conditions for storing petits fours and re-usable by-products of their preparation to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce petits fours.

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