Lesson 2 - Biscuits

What steps should be taken to rectify a curdled mixture in biscuit making?

• Add more eggs
• Add flour gently and little at a time
• Add more butter
• Add more sugar

Why do we use ice cold water for binding ingredients in biscuit making?

• To make the dough easier to bind
• To make the dough more colorful
• To make the dough more flavorful
• To make the dough more sticky

What is the effect of adding nuts to biscuit mixtures?

• It will make the biscuits more crispy
• It will make the biscuits more soft
• It will make the biscuits more flavorful
• It will make the biscuits more colorful

What is the correct baking temperature for jam tarts?

• 180 degrees centigrade
• 200 degrees centigrade
• 250 degrees centigrade
• 150 degrees centigrade

What is the benefit of using a cool area for making biscuits?

• It will make the biscuits more soft
• It will make the biscuits more crispy
• It will make the biscuits more colorful
• It will make the biscuits more flavorful

What is the purpose of creaming in biscuit making?

• To make the biscuits more flavorful
• To make the biscuits more colorful
• To make the biscuits more crispy
• To incorporate air into the mixture

Why is it important to not over-knead pastry dough for crispy biscuits?

• It will make the dough too soft
• It will make the dough too crispy
• It will make the dough too hard
• It will make the dough too sticky

What is the difference between macaroons and other types of biscuits?

• Macaroons are made with nuts
• Macaroons are made with chocolate
• Macaroons are made with egg whites
• Macaroons are made with cream

Why is proper creaming important in biscuit making?

• To make the biscuits more crispy
• To incorporate air into the mixture
• To make the biscuits more colorful
• To make the biscuits more flavorful