What mise en place requirements do you need

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Reference no: EM133674049

Question 1) What mise en place requirements do you need to complete before preparing sugar and isomalt components?

Question 2: What mise en place requirements do you need to complete before preparing pastillage, marzipan, sugar paste and gum paste components?

Question 3: Part of your mise en place for preparing chocolate components requires you to heat chocolate moulds. What is the optimum temperature for heating moulds for milk chocolate?

Reference no: EM133674049

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What mise en place requirements do you need : What mise en place requirements do you need to complete before preparing pastillage, marzipan, sugar paste and gum paste components

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