Course Competency #3 - I am proficient in preparing a variety of breads.
FACSE National Standard 8.5.10 - Prepare breads, baked goods and desserts using safe handling and
professional preparation techniques
Pastry Method Worksheet
Where do I find the information for this
worksheet?
 “Quick Breads” Reference
 Biscuit Recipe
 Learning statements from muffin
method and pastry method
demos, PowerPoints
Name _________________
Date ___________ Per. ___
1. Describe the steps in the “pastry method” which is used for making biscuits.
a.
b.
c.
d.
2. Describe the texture you would expect to have from a product prepared and baked by
each of the following methods.
a. muffin method:
b. pastry method:
3. State the four steps in the process of kneading:
a.
b.
c.
d.
4. What is the purpose of kneading?
5. About how thick should you roll or pat the dough for regular biscuits before cutting them
out?
6. What is the leavening agent in biscuits?
7. List the ingredients you could mix together to make your own biscuit mix: