Check Your Answers After You Read

Section 28.1

Review Key Concepts

1. The biscuit method of mixing requires cutting or rubbing fat into the dry ingredients. This is done until the fat and dry ingredients resemble cornmeal. Then, the liquid ingredients are added.

2. Quality standards to aim for when making biscuits include that the biscuits should all be the same size and have flat tops and straight sides. They should have a golden brown crust and be creamy or flaky. They should be light and tender. Flaky biscuits should easily separate into multiple layers when broken apart.

Practice Culinary Academics

3. English Language Arts Students should locate recipes for several types of quick breads. Their menu descriptions should be clearly and creatively written and the description should match the recipe.

4. Social Studies Student responses should feature quick breads from countries other than the United States. They should name and describe the quick bread product and what significance it has, if any, in the culture of origin. Students should create a chart to show the characteristics of the quick breads they researched.

5. Mathematics The finished biscuits will be 2 × 5/8 = 10/8 = 5/4 = 1.25 inches in height. Converting to centimeters yields 1.25 × 2.54 = 3.175 centimeters.

Section 28.2

Review Key Concepts

1. Use a portion scoop or drop the batter into the pan by hand. When filling the pans, fill them only √2 to 3/4 full.

2. To check loaf breads for doneness, touch the loaf. If the loaf is firm to the touch and springs back, it is done.

3. Cool muffins in the pan until warm. Remove the muffins from the pan and let them continue to cool on a wire rack. Serve them warm or cool.

Practice Culinary Academics

4. English Language Arts Posters should be mostly visual and should keep textual information brief and easy to read. They should contain enough information about the muffin or loaf quick bread product to make customers interested and curious, but not so much that they do not want to take the time to read it.

5. Mathematics The food cost per slice is $0.50. Divide 13 ¾ by 1 ¼ by multiplying 55/4 × 4/5 = 11. Thus, there are 11 slices in one loaf. Dividing $5.50 by 11 results in $0.50.