Grade 11 Hospitality Studies

Question 1

tuiles

Answer 1

a thin batter is poured and spread onto a baking sheet and baked. it is then shaped while still hot.

Question 2

sabayon

Answer 2

sponge cake method.
beat yolks
add sugar
little by little and beat until light and foamy to ribbon stage.
fold dry ingredients
beat egg whites to stiff peak stage and fold into egg mixture.

Question 3

dropped biscuits

Answer 3

the dough is dropped or spooned onto the baking tray because it is sticky.

Question 4

rolled and cut biscuits

Answer 4

the dough is firm and is rolled to a thickness of 3-5 mm before cutting it into shapes with biscuit cutters. sticky dough is rolled between two sheets of greaseproof paper.

Question 5

shaped or pressed biscuits

Answer 5

the dough is forced through a piping bag with a nozzle or shaped by hand or using a biscuit maker. the dough must not be too soft to hold its shape. it may be chilled a while before shaping to preserve its shape.

Question 6

boxed biscuits

Answer 6

the dough is shaped into long cylinder shapes and refrigerated until firm then cut into slices and baked.

Question 7

bars/slices

Answer 7

these biscuits are pressed onto baking sheets, baked and cut into bars or slices.

Question 8

wafers

Answer 8

wafers are extremely thin and delicate. a thin batter is poured and spread onto a baking sheet and baked. it is then shaped while still hot. also, know as Tuiles.