WJEC Level 3 Certificate in Food Science and Nutrition

Section 6: Preparation and cooking techniques (LO6) 218 Moulding / shaping Moulding/shaping means forming ingredients into a specific shape. This can be done by using the hands, a specially designed shaped mould, pouring a mixture to set inside a mould or using hand tools to manipulate a mixture into shape. Hand- moulded ingredients need to have plasticity (the ability to be easily shaped and moulded) and be malleable (the ability to be pressed into shape without cracking, splitting or breaking). Using moulds Examples of applications in food preparation By hand Traditional method of making butter shapes using wooden butter pats Tartlet moulds Traditional wooden Chinese moon cake mould Jelly set in a mould Quenelles made using two spoons Handmade bread rolls Shaping bread roll dough by hand Handmade sugar paste models Handmade Danish pastries A quenelle is a way of presenting soft ingredients such as ice cream, pâté, and creamed vegetables, in an oval shape with three sides, and is created by passing the mixture between two spoons. Chapter 14: Advanced techniques in commodity preparation