Fill in the Blanks: Display Pieces and Decorative Items

À propos de cette activité

Test your knowledge on display pieces and decorative items!

Créé par

Emmalene Massey

United Kingdom

Téléchargez la version pour jouer sur papier

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#	Jeux	Précision	temps
1	Carly 3 Juin 2026	% 100	02:32
2	Collette Abbott 2 Juin 2025	% 100	03:18
3	Mark 2 Juin 2026	% 100	03:46
4	Rachel 2 Juin 2025	% 100	04:12
5	Becky 1 Juin 2026	% 95	06:16

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Compléter Fill in the Blanks: Display Pieces and Decorative ItemsVersion en ligne Test your knowledge on display pieces and decorative items! par Emmalene Massey 1 caster 118C knead ground cooled bowl work sugar white egg stand almonds water mixer smooth icing 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 work thick 45°C 45°C two scraper bain stable marie chocolate thicken thirds surface chocolate working 27°C cool 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 machine steel aerated stainless clean hand Dry sieved dough equipment hook discolouring 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 boil sugar stabilise equipment impurities water clean glucose crystallisation stir dissolve 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 mould shiny even contracts grainy brittle texture harden less colouring 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

Compléter

Fill in the Blanks: Display Pieces and Decorative ItemsVersion en ligne

Test your knowledge on display pieces and decorative items!

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

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 .

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

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 .

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

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

boil sugar stabilise equipment impurities water clean glucose crystallisation stir dissolve

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

mould shiny even contracts grainy brittle texture harden less colouring

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

Vous pouvez intégrer le jeu dans un LMS compatible avec LTI 1.1 ou LTI 1.3 comme Canvas, Moodle ou Blackboard. Les scores seront ainsi automatiquement enregistrés dans le carnet de notes de la plateforme.

Fill in the Blanks: Display Pieces and Decorative Items

Compléter

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Créé par

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Fill in the Blanks: Display Pieces and Decorative ItemsVersion en ligne

par Emmalene Massey

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

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

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

boil sugar stabilise equipment impurities water clean glucose crystallisation stir dissolve

mould shiny even contracts grainy brittle texture harden less colouring

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