SITHPAT015 — Produce petits fours

Elements & performance criteria

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 standard recipes to produce and decorate two different types of petits fours from each of the following main groups: - iced petits fours - fresh petits fours - petits fours sec - sables
• use each of the following flavoured fillings at least once when preparing the above petits fours (at least once across production of the eight petits fours): - cream - custard - ganache - mousse - savoury filling
• use each of the following coatings at least once when preparing the above petits fours (at least once across production of the eight petits fours): - glaze - jam - fondant
• use each of the following decorations at least once when decorating the above petits fours (at least once across production of the eight petits fours): - chocolate - fresh fruit - glaze
• use appropriate preparation and cookery processes 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 - following procedures for portion control and food safety practices when handling and storing petits fours - responding to at least one special customer request.

Knowledge evidence

• culinary terms and common trade names for: - ingredients used to produce petits fours - petits fours specified in the performance evidence
• contents of date codes and rotation labels for stock
• preparation and cookery processes used when producing petit fours, 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 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 petits fours specified in the performance evidence: - appearance - colour - consistency - crumb structure - moisture content - shape - size - taste - texture
• historical and cultural origins 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 decorations, garnishes, glazes, finishes and icings used for petits fours
• decoration techniques for petits fours, including: - cigarette paste decoration techniques - finishing and glazing techniques for petits fours
• 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.

Foundation skills

• Reading skills: locate information in standard recipes to determine preparation requirements; locate and read date code and stock rotation labels.
• Writing skills: write notes on recipe requirements and calculations.
• Oral communication skills: express opinion about petits fours, advising on most appropriate selection and ingredients.
• Numeracy skills: determine cooking times and temperatures suitable to the type of petits fours being prepared.
• Problem-solving skills: evaluate quality of ingredients and finished petits fours and make adjustments to ensure a quality product; adjust taste, texture and appearance of food products according to identified deficiencies.
• Planning and organising skills: efficiently sequence the stages of food preparation and production.
• Self-management skills: manage own speed, timing and productivity.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing SITHPAT015