Fill in the Blanks: Display Pieces and Decorative Items

Sobre esta actividad

Test your knowledge on display pieces and decorative items!

Creada por

Emmalene Massey

Reino Unido

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#	Jugador	Acierto	tiempo
1	Carly 4 de Junio de 2026	% 100	02:32
2	Collette Abbott 3 de Junio de 2025	% 100	03:18
3	Mark 3 de Junio de 2026	% 100	03:46
4	Rachel 3 de Junio de 2025	% 100	04:12
5	Becky 2 de Junio de 2026	% 95	06:16

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Completar Frases Fill in the Blanks: Display Pieces and Decorative ItemsVersión en línea Test your knowledge on display pieces and decorative items! por Emmalene Massey 1 ground almonds 118C cooled sugar smooth icing stand white bowl egg knead caster mixer work water 1 . Cook the and in a saucepan to 2 . Remove from the heat and mix in the 3 . Add lightly beaten and then return to the heat and stir for a few minutes 4 . Put this mixture into a or mixing and slowly beat in sugar to achieve a consistency 5 . Turn out onto a surface and until the mixture is smooth and . 2 45°C chocolate chocolate cool scraper 27°C surface working marie thirds thick two bain stable 45°C thicken work 1 . Melt all of the to , stirring well 2 . Pour out of the melted chocolate onto the , keeping the rest in the bain - at . 3 . Spread around and move the chocolate on the table constantly with a palette knife and to it evenly . It should begin to . 4 . When the chocolate on the table reaches the chocolate will be too to process and use and it ? s at this point it is returned to the - marie and mixed together well with the remaining warm . This process will create the right amount of crystals throughout the chocolate . 5 . It is then ready to use as required if it is at the correct temperature . 3 hook stainless clean equipment Dry aerated dough hand machine discolouring sieved steel ingredients must be thoroughly Hands and must be spotlessly Using a bowl is essential to prevent the paste from A must be used if making on a machine as the mixture should not be The amount you need to make will determine whether you will do it by or on a 4 stir sugar clean impurities glucose stabilise equipment boil crystallisation dissolve water All must be spotlessly as any could cause Allow the and to completely over a low heat before increasing to a rapid Add to the mixture Do not or shake i t 5 less brittle grainy contracts shiny even colouring harden texture mould Gives the chocolate a hard / Gives the chocolate a finish Gives the chocolate a deep and Allows the chocolate to turn out of the easily as it when cooled The chocolate will take time to and will not have any textur e

Completar Frases

Fill in the Blanks: Display Pieces and Decorative ItemsVersión en línea

Test your knowledge on display pieces and decorative items!

ground almonds 118C cooled sugar smooth icing stand white bowl egg knead caster mixer work water

1 . Cook the and in a saucepan to
2 . Remove from the heat and mix in the
3 . Add lightly beaten and then return to the heat and stir for a few minutes
4 . Put this mixture into a or mixing and slowly beat in sugar to achieve a consistency
5 . Turn out onto a surface and until the mixture is smooth and .

45°C chocolate chocolate cool scraper 27°C surface working marie thirds thick two bain stable 45°C thicken work

1 . Melt all of the to , stirring well
2 . Pour out of the melted chocolate onto the , keeping the rest in the bain - at .
3 . Spread around and move the chocolate on the table constantly with a palette knife and to it evenly . It should begin to .
4 . When the chocolate on the table reaches the chocolate will be too to process and use and it ? s at this point it is returned to the - marie and mixed together well with the remaining warm . This process will create the right amount of crystals throughout the chocolate .
5 . It is then ready to use as required if it is at the correct temperature .

hook stainless clean equipment Dry aerated dough hand machine discolouring sieved steel

ingredients must be thoroughly
Hands and must be spotlessly
Using a bowl is essential to prevent the paste from
A must be used if making on a machine as the mixture should not be
The amount you need to make will determine whether you will do it by or on a

stir sugar clean impurities glucose stabilise equipment boil crystallisation dissolve water

All must be spotlessly as any could cause
Allow the and to completely over a low heat before increasing to a rapid
Add to the mixture
Do not or shake i t

less brittle grainy contracts shiny even colouring harden texture mould

Gives the chocolate a hard /
Gives the chocolate a finish
Gives the chocolate a deep and
Allows the chocolate to turn out of the easily as it when cooled
The chocolate will take time to and will not have any textur e

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Fill in the Blanks: Display Pieces and Decorative Items

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Fill in the Blanks: Display Pieces and Decorative ItemsVersión en línea

por Emmalene Massey

ground almonds 118C cooled sugar smooth icing stand white bowl egg knead caster mixer work water

45°C chocolate chocolate cool scraper 27°C surface working marie thirds thick two bain stable 45°C thicken work

hook stainless clean equipment Dry aerated dough hand machine discolouring sieved steel

stir sugar clean impurities glucose stabilise equipment boil crystallisation dissolve water

less brittle grainy contracts shiny even colouring harden texture mould

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