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| When preparing barquettes the pinned paste is cut into rectangles slightly larger than the boat or the paste is pinned out thinly, picked up on the rolling pin and placed over the rows of barquette moulds. |
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| A small piece of paste is used to depress the paste into the mould and two rolling pins held together are rolled over the top to cut the paste. |
| Each boat should be thumbed up using thumb and first index finger to finish shaping the boat shape. This thumbing up also applies to tartlettes lined with short paste either sweet or savoury. |
| As a general rule plain edges are for savoury goods while fluted edges are used for sweet goods, this follows with dish papers and doilies as underliner decoration for dishes. |
