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Fill in the Blanks: Display Pieces and Decorative Items

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Fill in the Blanks: Display Pieces and Decorative Items

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About this activity

Test your knowledge on display pieces and decorative items!

Created by

Emmalene Massey
Emmalene Massey
United Kingdom

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Fill in the Blanks: Display Pieces and Decorative Items
 

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Fill in the Blanks: Display Pieces and Decorative ItemsOnline version

Test your knowledge on display pieces and decorative items!

by Emmalene Massey
1

ground work caster stand water almonds white icing knead smooth 118C bowl egg sugar mixer cooled

1 . Cook the and in a saucepan to
2 . Remove from the heat and mix in the
3 . Add lightly beaten and then return to the heat and stir for a few minutes
4 . Put this mixture into a or mixing and slowly beat in sugar to achieve a consistency
5 . Turn out onto a surface and until the mixture is smooth and .

2

marie 45°C thick 45°C stable chocolate thirds work scraper cool two thicken chocolate 27°C surface working bain

1 . Melt all of the to , stirring well
2 . Pour out of the melted chocolate onto the , keeping the rest in the bain - at .
3 . Spread around and move the chocolate on the table constantly with a palette knife and to it evenly . It should begin to .
4 . When the chocolate on the table reaches the chocolate will be too to process and use and it ? s at this point it is returned to the - marie and mixed together well with the remaining warm . This process will create the right amount of crystals throughout the chocolate .
5 . It is then ready to use as required if it is at the correct temperature .

3

stainless equipment clean Dry discolouring aerated dough hand steel machine hook sieved

ingredients must be thoroughly
Hands and must be spotlessly
Using a bowl is essential to prevent the paste from
A must be used if making on a machine as the mixture should not be
The amount you need to make will determine whether you will do it by or on a

4

boil crystallisation equipment stabilise dissolve water stir clean impurities glucose sugar

All must be spotlessly as any could cause
Allow the and to completely over a low heat before increasing to a rapid
Add to the mixture
Do not or shake i t

5

shiny less contracts texture grainy even colouring harden brittle mould

Gives the chocolate a hard /
Gives the chocolate a finish
Gives the chocolate a deep and
Allows the chocolate to turn out of the easily as it when cooled
The chocolate will take time to and will not have any textur e

 
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