tailieunhanh - Lecture Professional baking (6/E): Chapter 25 - Gisslen

After studying this chapter you will be able to understand: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use, list important storage-management practices that small hospitality operators should follow. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 25 Marzipan, Pastillage, Nougatine Marzipan Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 25 Marzipan is a paste made of almonds and sugar that is worked to a plastic consistency. Tips in handling marzipan Be sure all equipment are very clean to preserve the color of the marzipan. Use stainless steel rather than aluminum mixing bowls because aluminum discolors marzipan. When working keep unused portions in a bowl covered with a damp cloth. When working with marzipan the almond oil content sometimes comes to the surface and makes the marzipan sticky. To avoid this, dust the work surface lightly with confectioners’ sugar. Marzipan, Pastillage, Nougatine Marzipan Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 25 Marzipan Sheets and Cutouts Marzipan can be rolled into sheets with a rolling pin. Marzipan sheets can be used for covering cakes or petits fours. Sheets may be smooth or . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 25 Marzipan, Pastillage, Nougatine Marzipan Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 25 Marzipan is a paste made of almonds and sugar that is worked to a plastic consistency. Tips in handling marzipan Be sure all equipment are very clean to preserve the color of the marzipan. Use stainless steel rather than aluminum mixing bowls because aluminum discolors marzipan. When working keep unused portions in a bowl covered with a damp cloth. When working with marzipan the almond oil content sometimes comes to the surface and makes the marzipan sticky. To avoid this, dust the work surface lightly with confectioners’ sugar. Marzipan, Pastillage, Nougatine Marzipan Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 25 Marzipan Sheets and Cutouts Marzipan can be rolled into sheets with a rolling pin. Marzipan sheets can be used for covering cakes or petits fours. Sheets may be smooth or textured. Round or fancy cutters can be used to cut out small shapes from the marzipan sheets to be used for decorating cakes or desserts. Marzipan, Pastillage, Nougatine Marzipan Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 25 Modeling Tools Top: basketweave roller. Middle row: metal rolling pin, small cutters with release plungers, strawberry leaf cutter, nippers, modeling tools, smoother for covering cakes with sheets of marzipan. Bottom : color sprayer. Marzipan, Pastillage, Nougatine Marzipan Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 25 Modeling with Marzipan Coloring may be achieved in two ways: Start with a tinted marzipan. Apply food color with a brush to color in highlights and markings. Start with untinted marzipan. Color the finished fruits with background colors, using either a brush or a sprayer. Let the color dry, then color in the highlights. Marzipan, Pastillage, Nougatine Marzipan Copyright © 2013 by John Wiley & .