Chapter 2- Biscuits

Pastry dough should be kneaded well to get crisp pastry dough biscuits.

• True

• False

Cold area is more suitable for making of biscuits.

• True

• False

Chilling of dough before rolling results in better texture of biscuits.

• True

• False

We use warm water for binding the ingredients so that binding is easier .

• True

• False

Baking temperature for jam tarts is (a)   degrees centigrade.

(a)   area is more suitable for making biscuits .

We use (a)   water for binding ingredients so that binding is easier .

Presence of fat on egg whites hinders rising while whisking

• True

• False

Biscuits made from egg white mixtures are short in texture.

• True

• False

Nuts, when added to a biscuit mixture , are generally ground well

• True

• False