Identification 1. High in moisture used to enhance flavor, add moisture, and to bind the product. 2.Any shape can be used but wastage needs to be added to the cost of production. 3.Plan the decoration. 4.A mixture of chocolate and cream. 5.Are flexible for decorating the tops of petit fours as they can be flavored and easily piped. l

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Identification 1. High in moisture used to enhance flavor, add moisture, and to bind the product. 2.Any shape can be used but wastage needs to be added to the cost of production. 3.Plan the decoration. 4.A mixture of chocolate and cream. 5.Are flexible for decorating the tops of petit fours as they can be flavored and easily piped. l​

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