21.   Place piece of mushroom, lemon grass and ginger in each slit.

22.   Place pieces in a resealable plastic bag.

23.   Place the pieces into a large nonreactive bowl.

24.   Place this piece on top of the damaged section and move it around until its grain pattern lines up with that of the veneer under it.

25.   Place a piece of plastic wrap directly on the surface of the custard and let stand until cool.

26.   Place a piece of waxed paper on top of torte.

27.   Place each piece on an individual serving plate or dish, top with a scoop of vanilla ice cream and drizzle with caramel and hot fudge sauces.

28.   Place fish pieces in the warm dish and place, uncovered, in the oven.

29.   Place hen pieces in a baking pan large enough to hold pieces in one layer.

30.   Place piece of plastic wrap directly on filling to prevent skin from forming.