1 / 18

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.

grady
Download Presentation

PREPARE AND MODEL MARZIPAN

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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

More Related