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PREPARE AND MODEL MARZIPAN

D1.HPA.CL4.04. PREPARE AND MODEL MARZIPAN. Prepare and model marzipan. Assessment for this Unit may include: Oral questions Written questions Work projects Workplace observation of practical skills Practical exercises Formal report from employer/supervisor. Prepare and model marzipan.

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PREPARE AND MODEL MARZIPAN

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  1. D1.HPA.CL4.04 PREPARE AND MODEL MARZIPAN

  2. Prepare and model marzipan Assessment for this Unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from employer/supervisor.

  3. Prepare and model marzipan This unit comprises three elements: Element 1: Prepare modellingmarzipan Element 2: Produce moulded and modeled shapes Element 3: Store marzipan products.

  4. Prepare and model marzipan Element 1: Prepare modellingmarzipan: • Select and weigh ingredients • Combine ingredients • Identify potential problems and take appropriate actions to maintain desired characteristics of modelling marzipan.

  5. Prepare and model marzipan Select and weigh ingredients: Almonds • Blanched and ground Sugar • Fine ground PURE icing or confectioners sugar.

  6. Prepare and model marzipan Select and weigh ingredients: Egg • White or yolk; rarely both Glucose • Liquid; used to keep product soft and pliable Flavouring • Bitter almond oil • Spirit • Rosewater Any flavour needs to be light, not dominant.

  7. Prepare and model marzipan Combine ingredients: • Follow standard recipe • Recipes can evolve as improvements are made • Consistency is the key • Weigh all ingredients • Ensure all equipment is clean.

  8. Prepare and model marzipan Identify potential problems - take appropriate action • Clean environment • Clean equipment • Clean product; longer lasting.

  9. Prepare and model marzipan Element 2: Produce moulded and modelled shapes • Mold/model marzipan • Apply colours to marzipan models • Apply decorations to marzipan models • Apply finishes to marzipan models • Use marzipan for other uses.

  10. Prepare and model marzipan Mould and model marzipan shapes • Decide on shape • Draw plan • Weigh marzipan portions.

  11. Prepare and model marzipan Apply colours to marzipan models: • Colour is applied twice • Colour base marzipan • Add tints and over colours • Bold c bases • Milder tints and over colours.

  12. Prepare and model marzipan Apply decorations to marzipan models • Make model come alive • Add character • Eye appeal.

  13. Prepare and model marzipan Apply finishes to marzipan models • Glaze to protect product • Apply evenly and smoothly.

  14. Prepare and model marzipan Use marzipan for other uses: • Petit fours • Enriched cakes • Danish pastry fillings • Filling for chocolate • Supreme flavour • Lingering after taste.

  15. Prepare and model marzipan Element 3: Store marzipan products • Store modelling marzipan, marzipan products or models in appropriate conditions • Maintain maximum eating quality, appearance and freshness.

  16. Prepare and model marzipan Store marzipan products appropriately • Protect from outside contamination • Air movement minimised • Package ready for sale.

  17. Prepare and model marzipan Maintain maximum eating quality freshness and appearance • Make in small batches • Keep in protected environment • Glaze finished products.

  18. Thank you

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