Biscuit basics

Which group of ingredients are most commonly used in biscuit recipes?

• flour, fat, sugar, flavouring

• flour, liquid, sugar, eggs

• flour, grains, yeast, food colouring

• flour, chocolate chips, oil, eggs

Accurate measuring of ingredients when making biscuits is important because...

• The correct number of biscuits will be produced

• Too many chocolate chips is not healthy

• Biscuit success depends on correct proportions of ingredients

• You might run out of ingredients

The best way to get even-sized biscuits is to...

• Trim the biscuits after they are cooked

• Use a ruler to measure the pressed biscuit

• Use your eye to decide on eveness

• Weigh each ball of biscuit dough before cooking

Being an innovative baker involves having skills in the following...

• Maths & Science

• Cooking & Hygiene

• Art & Technology

• All of the above

Which ingredient in the biscuit recipe is an emulsion?

• Flour

• Food flavouring

• Sugar

• Butter

What helps the biscuit to rise in this recipe?

• Air incorporated when sifting the flour

• Steam produced from water in the butter

• Air created when beating the egg into the creamed mixture

• All of the above

Some biscuit recipes include baking powder or baking soda. What do these ingredients produce to help the biscuit rise?

• Oxygen

• Carbon dioxide gas

• Steam

• Sparkling soda

Which ingredient gives the biscuit dough structure?

• Flour

• Sugar

• Butter

• Food flavouring

Which ingredients helps the biscuit to set solid?

• Butter

• Sugar

• Egg

• Flour

The Maillard Reaction causes what changes in the biscuit?

• Shape

• Size

• Texture

• Colour & flavour