PREPARE AND MODEL MARZIPAN D1.HPA.CL4.04 Welcome students to marzipan class

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. Trainer to Advise: Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required. Trainer indicates to students the methods of assessment that will be applied to them for this Unit.

Prepare and model marzipan This unit comprises three elements: Element 1: Prepare modelling marzipan Element 2: Produce moulded and modeled shapes Element 3: Store marzipan products. Trainer to advise: Trainer advises students this Unit comprises six elements, as listed on the slide explaining: Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail Students can obtain more detail from their Trainee Manual The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

Prepare and model marzipan Element 1: Prepare modelling marzipan: Select and weigh ingredients Combine ingredients Identify potential problems and take appropriate actions to maintain desired characteristics of modelling marzipan. Trainer to advise: Trainer to relate performance criteria to element 1 Performance criteria is the process by which the students training match the learning element The element is the skill To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency. The trainer should relate how the performance criteria is related to the element To be able to Prepare and model marzipan the students must be able to; Prepare modelling marzipan The student should be able to do Select and weigh ingredients Combine ingredients Identify potential problems and take appropriate actions to maintain desired characteristics of modelling marzipan.

Prepare and model marzipan Select and weigh ingredients: Almonds Blanched and ground Sugar Fine ground PURE icing or confectioners sugar. Trainer to advise: Almonds needs to be blanched. Brown natural skin is fibrous and irritates the mouth, not good mouthfeel Sugar add sweetness and increases the eating quality

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. Trainer to advise: Eggs: Chicken eggs are used due to mild flavour Glucose syrup is used to soften the boiled sugar; takes longer to set hard; more time to mould and shape Flavourings; need to subtle; almond is soft flavour and additions should compliment not destroy the almond flavour

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. Trainer to advise: Basic work fundamentals to follow when combining ingredients to achieve an end result.

Prepare and model marzipan Identify potential problems - take appropriate action Clean environment Clean equipment Clean product; longer lasting. Trainer to advise: Biggest problem when working with marzipan is to find foreign objects in the mix while working with the product Foreign object are incorporated due to lazy craftsmanship Lack of maintain a clean environment Always work in clean environment.

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. Trainer to advise: Trainer to relate performance criteria to element 2 Performance criteria is the process by which the students training match the learning element The element is the skill To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency. The trainer should relate how the performance criteria is related to the element To be able to Prepare and model marzipan the students must be able to; Produce molded and modeled shapes The student should be able to do Mold/model marzipan Apply colours to marzipan models Apply decorations to marzipan models Apply finishes to marzipan models Use marzipan for other uses.

Prepare and model marzipan Mould and model marzipan shapes Decide on shape Draw plan Weigh marzipan portions. Trainer to advise: Obtain a drawing or picture of what you want to achieve Decide on finished weight 100gm for animal; 40 g for fruit Colour marzipan and portion out; you will always have some left over for the next time.

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. Trainer to advise: Colours can be applied to marzipan in two stages Before being shaped After being shaped Before shaping: Apply with paste colour as too much liquid can make marzipan sticky After moulding colour can be brushed on to highlight like banana; yellow marzipan; shape the brush some brown colour to enhance eye appeal.

Prepare and model marzipan Apply decorations to marzipan models Make model come alive Add character Eye appeal. Trainer to advise: Whole block colour of pink but hen Royal icing used for white of eyes and chocolate for cornea of eye If chocolate is placed in different spots then that will add character and expression to models.

Prepare and model marzipan Apply finishes to marzipan models Glaze to protect product Apply evenly and smoothly. Trainer to advise: Spray glaze: Almond or food lacquers Painted glaze: Tempered cocoa butter applied thinly Coating prevents of slows down drying process.

Prepare and model marzipan Use marzipan for other uses: Petit fours Enriched cakes Danish pastry fillings Filling for chocolate Supreme flavour Lingering after taste. Trainer to advise: Marzipan is used in many application in the pastry kitchen Danish pastry fillings Petit fours English style fruit cakes; used as based for plastic icing to rest upon Plastic icing will show all hols in cakes Almond icing does 2 things: Add flavour The oil content along with sugar content is a good barrier used to slow down drying of the product. Traditional wedding cakes the top tier was kept in dry environment for 12 months to celebrate 1st wedding anniversary The icing may have dried harder than a rock but the cake inside should still have been edible due to icing protecting it from drying.

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. Trainer to advise: Trainer to relate performance criteria to element 3 Performance criteria is the process by which the students training match the learning element The element is the skill: To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency. The trainer should relate how the performance criteria is related to the element To be able to Prepare and model marzipan the students must be able to; Store marzipan products. The student should be able to do: Store modelling marzipan, marzipan products or models in appropriate conditions Maintain maximum eating quality, appearance and freshness.

Prepare and model marzipan Store marzipan products appropriately Protect from outside contamination Air movement minimised Package ready for sale. Trainer to advise: Marzipan will dry if exposed to air; dehydration Keeping in enclosed environment limits air movement therefore drying is minimised Can be in display glass encased display draw; prevents drying and also public continually touching product.

Prepare and model marzipan Maintain maximum eating quality freshness and appearance Make in small batches Keep in protected environment Glaze finished products. Trainer to advise: Marzipan is fresh product To keep looking fresh; prevent form drying out Maximum eating quality; use best quality ingredients Appearance is best when fresh so make only what can be sold in set period; maybe 2 week, no more than 4 weeks Make in small batches.

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