TAILIEUCHUNG - 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 .

• Ẩm thực
• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs