Biscuit Information- The Biscuit Method
Extra Facts:
1.______
2.______
3.______
4.______
5.______
Characteristics of a Biscuit
Lab plan sheet
Lab #:______Name: ______Job Description:______
Biscuit lab: Yield:______Bake at:______for:______
Cooking jobs
1. Preheat oven to 500°2. Sift together dry ingredients onto wax paper, place in large mixing bowl
3. Cut in fat using pastry blender
4. Add in liquid and bring together into a soft ball
5. Flour board and gently knead dough 8-10 times
6. Roll out using a rolling pin to ½inch thickness(flour the pin)
7. Cut out biscuits using a biscuit cutter and place on pan
8. Roll out remainder dough and cut remaining biscuits
9. Place in oven and set timer for 8 minutes, remove at timer
1. What is the purpose of the pastry blender? What can you use if you do not have one?
2. What should the consistency of a high quality biscuit be?
3. Why is it important not to knead the dough too much or be to rough with it?
4. What is the function of the fat in the dough?
5. What is the function of the flour in the dough?
6. Why is it a dough and not a batter?
7. What will a biscuit look like if it is over mixed?
8. What is the leavening agent in quick breads?
9. List 5 other quick breads
Lab Evaluation sheet
Name: ______Lab: ______Recipe:______Job description:______
Biscuit Lab
Grape / Raspberry / Kiwi / Blueberry / TangerineFlavor / 4 3 2 1 0 / 4 3 2 1 0 / 4 3 2 1 0 / 4 3 2 1 0 / 4 3 2 1 0
Appearance / 4 3 2 1 0 / 4 3 2 1 0 / 4 3 2 1 0 / 4 3 2 1 0 / 4 3 2 1 0
Texture / 4 3 2 1 0 / 4 3 2 1 0 / 4 3 2 1 0 / 4 3 2 1 0 / 4 3 2 1 0
Which kitchen’s did you prefer?______Why?______
Which kitchen’s did you NOT prefer?______WHY?______
Lab Evaluation
Great Job / Good Job / Needs Improvement / Try Again / IncompletePlanning / 4 / 3 / 2 / 1 / 0
Preparation / 4 / 3 / 2 / 1 / 0
OVERALL PRODUCT / 4 / 3 / 2 / 1 / 0
Clean-up / 4 / 3 / 2 / 1 / 0
Team Work / 4 / 3 / 2 / 1 / 0
1- Which group member is your greatest help?______WHY? ______
2- Which group member was weakest link? ______WHY? ______