Elements and Performance Criteria
- Select, portion and prepare ingredients.
- Identify and select ingredients from stores according to food preparation lists, recipe, quality, freshness and stock rotation requirements.
- Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required.
- Minimise waste to maximise profitability of food items produced.
- Select, prepare and use equipment.
- Prepare modelling marzipan.
- Prepare moulded and modelled shapes.
- Model marzipan by hand or shape with the aid of moulds to produce variety of figures, shapes and flowers.
- Use appropriate colourings, decorations and coating agents to enhance appearance and presentation.
- Seal finished shapes to preserve freshness, eating characteristics and appearance.
- Visually evaluate finished marzipan shapes and adjust presentation.
- Store marzipan products in the appropriate environmental conditions.
- Use marzipan to cover cakes, gateaux, torten and petits fours.