Dry fruits Shell nuts Fill or sandwich products. Prepare coating for fruits refers to: Boiling sugar syrup to hard ball. refers to: Coat Boiling sugar syrup to hard ball/caramel. Correct temperature and conditions relates to: As appropriate to each type of petit fours Cool Dry Moisture free Low humidity. Assessment Guide The following skills and knowledge must be assessed as part of this unit: Knowledge of the quality characteristics of fours, including classical, modern/contemporary and culturally specific Knowledge of the appropriate quality indicators, including taste, texture, structure, shape and size to industry and/or enterprise standards Knowledge of the principles of the production of petit fours Ability to maintain hygiene and food safety requirements Knowledge of commodities
Dry fruits Shell nuts Fill or sandwich products. Prepare coating for fruits refers to: Boiling sugar syrup to hard ball. Coat refers to: Boiling sugar syrup to hard ball/caramel. Correct temperature and conditions relates to: As appropriate to each type of petit fours Cool Dry Moisture free Low humidity. Assessment Guide The following skills and knowledge must be assessed as part of this unit: Knowledge of the quality characteristics of fours, including classical, modern/contemporary and culturally specific Knowledge of the appropriate quality indicators, including taste, texture, structure, shape and size to industry and/or enterprise standards Knowledge of the principles of the production of petit fours Ability to maintain hygiene and food safety requirements Knowledge of commodities