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3.1.Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.

01 / 02 / 2019 Essays & Coursework

This paper circulates around the core theme of 3.1.Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan. together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 79. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.

Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS  

PERFORMANCE CRITERIA 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select, portion and prepare ingredients.

1.1.Identify and select ingredients from stores according to food preparation lists, recipe, quality, freshness and stock rotation requirements.

1.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required.

1.3.Minimise waste to maximise profitability of food items produced.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Prepare modelling marzipan.

3.1.Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.

3.2.Flavour and colour marzipan according to recipe or design requirements.

3.3.Identify taste, texture and consistency problems and make adjustments  to maintain desired product characteristics.

4. Prepare moulded and modelled shapes.

4.1.Model marzipan by hand or shape with the aid of moulds to produce variety of figures, shapes and flowers.

4.2.Use appropriate colourings, decorations and coating agents to enhance appearance and presentation.

4.3.Seal finished shapes to preserve freshness, eating characteristics and appearance.

4.4.Visually evaluate finished marzipan shapes and adjust presentation. 

4.5.Store marzipan products in the appropriate environmental conditions .

5. Use marzipan to cover cakes, gateaux, torten and petits fours.

5.1.Ensure surface of items to be covered is level and smooth.

5.2.Roll out marzipan to specified size and thickness.

5.3.Apply marzipan ensuring a smooth and seamless finish.



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