Display Piece

When producing marzipan at what temperature should the sugar reach before mixing in the ground almonds?

• 114
• 116
• 118
• 120

Which one of the following would not make a sugar solution crystallise?

• Intermittent boiling of the sugar solution
• Working with dirty sugar
• Working with clean equipment
• Not removing sugar crystals form the sides of the pan which will crystallise and cause the main solution to do the same.

What is the purpose of glucose in sugar boiling?

• Too thicken it
• To make it sweeter
• To make the solution more stable
• Make it shiney

What is the ideal temperature range for pulled sugar?

• 104
• 115
• 121
• 155

Fat bloom is caused by:
Poor tempering of chocolate and 
warm storage conditions

• True
• False

Sugar Bloom can be caused by 
storing chocolates in damp conditions and working in humid conditions

• True
• False

Milk Chocolate is tempered at what degree?

• 31-32
• 28-30
• 30-31

Pastillage dries out very quickly?

• True
• False

Which nuts are used to make marzipan?

• Almonds
• Peanut
• Cashew
• None of the Above

One of the disadvantages of using marzipan for a display piece is?

• —Dries out very quickly —
• Hard to model
• It does not contain any allergens
• Can be coloured