WorksheetsChapter 2- Biscuits
Total questions: 16
Worksheet time: 10mins
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
How would you rectify a curdled mixture ?
We would rectify a curdled mixture by adding eggs
We would rectify a curdled mixture by adding butter and sugar
We would rectify a curdled mixture by adding flour gently and little at a time
We would rectify a curdled mixture by adding salt and baking soda
Does curdling of mixture affect biscuit quality ?
Yes
No
Maybe
What is creaming?
Creaming is the process of beating butter and sugar together so that air bubbles are forced into the batter.
Creaming is the process of beating egg and salt together
Creaming is the process of beating flour and egg together
None of the above
Pastry dough should not be __________ well.
Rested
Kneaded
Soaked
Whisked
Biscuits made of egg white mixtures are __________ in texture.
Heavy
Crunchy
Light
Sticky
_________ when added to biscuits are generally ground well.
Milk
Salt
Baking powder
Nuts
