Biscuit Method PDF

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Quiz Submissions - Biscuit Method Submission View Your test has been submitted successfully. Question 1

1 / 1 point

To produce a flaky biscuit, the dough must be kneaded slightly A) True B) False Question 2

1 / 1 point

Which of the following phases are you likely to read in both a biscuit and a muffin method?

A) knead very lightly

B) Cut in fat

C) Add liquid ingredients to dry ingredients and mix just until combined

D) Add melted fat

Question 3

1 / 1 point

Biscuit dough will rise to about 4 times it's original height when baked. A) True B) False Question 4

1 / 1 point

When mixing doughs by the biscuit method, the fat is _________________. A) beaten before added B) melted and mixed with the other liquid ingredients C) creamed with the dry ingredients D) cut into the dry ingredients Question 5 What should the mixture resemble after the butter is cut into the dry ingredients?

A) cake batter

B) coarse cornmeal

C) yogurt

D) oatmeal

1 / 1 point

Question 6

1 / 1 point

When cutting in the butter with your hands, it is important to handle the mixture as little as possible. A) True B) False Question 7

1 / 1 point

Which of the following is true about biscuits?

A) Under-kneading toughens biscuits

B) If you do not wish your biscuits to have a brown top, brush them with egg wash or milk before baking

C) Biscuits will approximately double in height during baking

D) Biscuits made from re-worked scraps tend to be extremely tender

Question 8

1 / 1 point

When using egg wash or milk on biscuits, what portion should be brushed?

A) Only the sides

B) None of the biscuit ( a wash impeded flaking)

C) Only the top

D) All of the biscuit

Done

Attempt Score:

8 / 8 - A+

Overall Grade (average of all attempts):

8 / 8 - A+...