Group Members:
K#
- Lab Leader
P#
Biscuits
Equipment Needed:
Ingredients:
1/3 cup shortening
1-3/4 cups all-purpose flour*
2-1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
Circle the things that you will need on your tray
Directions:
1. Pre-Heat oven to 450.
2. Cut shortening into flour, baking powder and salt with pastry
blender until mixture resembles fine crumbs.
3. Stir in just enough milk so dough leaves side of bowl and rounds up
into a ball. (Too much milk makes dough sticky, not enough makes
the biscuits dry.
4.
5.
6.
7.
8.
Turn dough onto lightly floured surface.
“Knead” lightly 10 times.
Roll ½ inch thick.
Cut with floured 2-inch biscuit cutter.
Place on ungreased cookie sheet about 1 inch apart for crusty
sides, touching for soft sides.
9. Bake until golden brown, 10 to 12 minutes.
10.
Immediately remove from cookie sheet.
Yield: About 1 dozen biscuits.
Pre-Lab Questions:
1. Describe the function of each ingredient in biscuits:
Ingredient
Function
Flour
Shortening
Salt
Baking Powder
Milk
2. What is the purpose of cutting in shortening?
3. What tool will you need to cut in the shortening?
4. What is the purpose of kneading biscuit dough?
5. Biscuits are what type of dough?
6. Describe the process for kneading dough.
7. How could you “cut in” fat without a pastry blender?
8. What thickness should the dough be when rolled out?
9. How could one cut out biscuits without a biscuit cutter?
10. What do you think would happen if you OVER-knead something?
Post-Lab Questions:
Cooking Techniques used:
How this recipe relates to our current unit:
Rate the recipe on a scale of 1 to 5 (with 1 being the lowest and 5 being the
highest). Then describe using complete sentences!
Appearance
Taste
Texture
1
1
1
2
2
2
3
3
3
4
4
4
Appearance-
Taste-
Texture-
Reflection Ideas:
What we’d like best about today’s lab …
What worked well in our group today …
Next cooking lab, our group could improve by …
5
5
5
Foods Lab Clean Up Checklist
Period:______
Assign Member
to Each
Lab Leader:
Counter:
Sink/Stove
Lower
Cabinets:
Drawers:
Top Shelves:
Kitchen # ______
Tasks Completed
This person is in charge of reviewing the check
list & making sure each part is completed. Sign
below to confirm check list is completed
accurately by all members.
Visibly clean and dry; no food seen or felt
Sanitized with chemical cleaning spray
Kitchen aid mixer wiped down and unplugged
Dish rags and towels in dirty laundry bin
Drain is clear of food and items
Sink clean and dried
Range grills removed and cleaned
Top, front, and side of stove cleaned
Stove and oven turned OFF
All equipment in correct location by labels
SelfCheck Off
X
Equipment is stacked neatly, and dried
completely
Exterior of cabinets are cleaned and wiped down
Full set measuring cups stacked in order
Full set measuring spoons stacked inside cups
All equipment in correct location (color,#)
Kitchen caddy is neat and in place
All equipment in correct location by labels
Failure to perform any of the above tasks will lose points for your entire group!
Remember, this is a GROUP grade…WORK TOGETHER!!
Lab Leader Signature: ______________________________________________
Teacher Signature: (must be before bell rings) _____________________________________