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Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

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  1. What precaution must be taken when mixing marzipan in order to preserve its color?
  2. Suppose you wanted to cover a strawberry-filled Swiss roll with white marzipan decorated with pink polka dots. How would you make the marzipan sheet?
  3. Describe the procedure for making a marzipan carnation.
  4. What procedure is used to make sure pastillage dries properly?
  5. How are dried pieces of pastillage fastened together?
  6. Describe the procedure for making, cutting, and molding nougatine.
  7. What are some uses for leftover nougatine trimmings?

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