1. The syrup contains an extremely high amount of sugar. When agitated, it will quickly crystallise.
2. Salpicon is a term used to indicate a mixture of food that has been cut into small dice.
3. This term, when applied to new pans and baking trays, requires the dulling of the bright surfaces by smearing them with oil and heating the vessel. This allows better absorption of heat.
4. Punch is a term used to describe Italian meringue with a mixture of frozen fruit syrups.
5. A sack of flour weighs 280lb. It would be delivered in two bags, each of 140lb.
6. Apart from water, icing sugar and a setting agent make up this gum paste. Gum arabic, tragacanth or gelatine are the principal agents. It should be stored in an air-tight container as it sets hard in the open.
7. (b) North America. Canadian and US wheat form the basis of most blends, being high in the gluten which gives good holding ability.
8. This product is ammonium bicarbonate. The unpleasant ammonia taste is difficult to lose in thick, cake-like products.
9. Uneven heat through the oven, uneven rolling, poor distribution of fat, and too short a resting period before baking.
10. In the case of spices, hot-cross buns being a good example, these ingredients slow the fermentation process, so additional yeast should be considered.
11. These ingredients combine in cabinet pudding, if served hot, and diplomat pudding, if served cold with fresh fruit. In both instances, glacé cherries may be used instead of mixed peel.
12. The marquises are basic sorbets but the meringue is replaced by cream, whipped and unsweetened.
13. (b) Used for dusting. Rice-cones are milled rice taken to granule stage, used for dusting bread, marzipan and other sticky products.
14. Extracts are the most expensive, macerated in ethyl alcohol; essential oils, which withstand high temperatures; and essences, which are artificially made from coal tar products, are inexpensive but will not stand too much heat.
15. A scoop of vanilla ice-cream is required and the wafer should be decorated with chocolate dots.