There are several types of glazing procedures; the procedures you follow will depend on the type of food you are glazing. For smaller, thicker pieces such as turned vegetables, beans, tomato slices, etc. (all properly cooked, of course) skewer with toothpicks.

 The foods can then be dipped individually or placed into the foam block and dipped in quantity. I prefer the latter method because it saves time and, with practice, is very clean.

If the area in which you are working is cool (below 72F), bubbles might begin to form in the aspic. To remove bubbles, rewarm the aspic in a bowl of warm (about 80F) water. When the aspic is again fluid, lay a piece of paper toweling flat on its surface. Grasp one end of the towel and draw it across the aspic, thus picking up the bubbles. Repeat as needed throughout the glazing process.

Slices of food such as galantines, terrines, etc. are glazed individually and require the use of the sheet pans you prepared earlier.

If you are working in a very warm area, place the sheet pans on bus tubs of ice. This helps keep the food cool. Heat is the enemy of aspic!

Arrange the uncoated food on one sheet pan in the order in which it was sliced; have another sheet pan ready to receive the dipped slices.

Try to work in the smallest quantities possible. For example, I'll dip 10 slices of galantine: eight for display, one for the judges' plate and one for reserve in case of an accident. By working in small quantities, the food stays cold and glazing proceeds quickly.