Biscuits 24/04.

Question 1

Five flavourings used in biscuits.

Answer 1

• Vanilla.
• Chocolate.
• Cinnamon.
• Coconut.
• Ginger.

Question 2

Six ways on how to decorate biscuits.

Answer 2

• Plastic icing.
• Butter icing.
• Fondant icing.
• Melted chocolate.
• Glazing icing with hundreds and thousands.
• Icing sugar.

Question 3

How do you store biscuits?

Answer 3

Biscuits should be stored in an air-tight container away from cakes as they absorb moisture and become soft.

Question 4

What are the four good qualities of biscuits?

Answer 4

• Even size.
• Crumbly texture.
• Soft but crunchy.
• Good color.

Question 5

State all the methods of making biscuits and examples of these methods.

Answer 5

• Whisking | Sponge finger.
• Melting | Ginger biscuits and flapjacks.
• Rubbing in | Chocolate biscuits and Coconut biscuits.
• Creaming | Short biscuits and Shrewsbury biscuits.

Question 6

State the choice of ingredients for the following:

• Fat.
• Sugar.
• Flour.

Answer 6

• Fat | Butter for its flavor.
• Sugar |Castor sugar is preferable to granulated sugar for its finer texture.
• Flour | As the mixture is not required to rise, flour with a low gluten content is most useful

Question 7

What is achieved as a result of a high temperature during baking with biscuits?

Answer 7

Biscuits have a stiff consistency and have a crumbly texture which is achieved as a result of a high temperature during baking.

Question 8

What is usually done to prevent rising and what is normally not used or is used in small quantities in biscuits?

Answer 8

They are also usually pricked to prevent rising and usually, there is no raising agent or very little raising agent is used.

Question 9

Biscuits are made by similar methods to cakes but they differ from cakes in:

Answer 9

• Consistency of mixture.
• Aeration.
• Shape and size
• Baking temperature.

Question 10

What is the consistency of a biscuit mixture?

Answer 10

This is usually stiff so little or no liquid is added.

Question 11

Explain the aeration a biscuit?

Answer 11

The texture of a biscuit is crisp so little or no raising agent is used.

Question 12

Explain the shape and size of a biscuit?

Answer 12

After kneading the mixture is rolled and cut or piped into required shapes.

Question 13

What is the condition of biscuits after they come out of the oven and after they are cooled?

Answer 13

When biscuits come out of the oven they are still soft, leave them on the baking tray to harden before lifting.

Question 14

Explain the baking temperature of biscuits.

Answer 14

Biscuits are cooked in a moderate oven (180°C for most biscuits) and the biscuits become crispy and dry.