biscuit Review

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Homework for October 22, 2015

LEVEL 2&3

Biscuit review

1. Pastry, biscuit           B)pastry blender                C)roll, drop               D) fat,cut,flour
   
   

E) bread                      F)cut                     H)  well         I) baking powder, baking soda

1.         What are two biscuit methods_______________________and____________________

2.         What are two types of biscuit___________________________and _________________

3.         How is the fat combined into the dry ingredients_______________________________

4.         What two chemical leaveners have we been using in the kitchen ____________________________and ________________________________

5.         In the pastry and biscuit method the ________________________is __________ into the ___________________________.

6.         The fat is cut in using a __________________________________or two forks.

7.         Biscuits are what type of tender, flaky product  _________________________________

8.         When placing the liquids into the dry ingredients we have to make a ______________

 All homework must be signed by a parent

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Name________________________________________________date_____________________


fill in the blank with the words provided. The first letter has been provided for you

Biscuit review

1. Pastry, biscuit           B)pastry blender                C)roll, drop               D) fat,cut,flour
   
   

E) bread                      F)cut                     H)  well         I) baking powder, baking soda

1.         What are two biscuit methods__P_____________________and____B________________

2.         What are two types of biscuit____R_______________________and _D________________

3.         How is the fat combined into the dry ingredients___C____________________________

4.         What two chemical leaveners have we been using in the kitchen _B_____________P______________and __B________________S______________

5.         In the pastry and biscuit method the ___F_____________________is _C_________ into the __F_________________________.

6.         The fat is cut in using a _P__________________B_______________or two forks.

7.         Biscuits are what type of tender, flaky product  ___B______________________________

8.         When placing the liquids into the dry ingredients we have to make a __W____________

All homework must be signed by a parent