AGENDA

PLEASE FIND YOUR FOLDERS

1. WARM UP: COMPLETE THE INDIVIDUAL LAB EVAL AND THE GROUP LAB EVAL

2. BISCUIT VIDEO CLIPS(10:53, 3:01)

3. BISCUIT LAB PLAN

4. T ICKET OUT – COMPLETED MARKET ORDER AND PLAN OF WORK

SWUT: Students will understand they need to put solid fats into the dry ingredients for the biscuit method.Tomorrow is a lab day and it will only be successful if we work hard at our timing.

Prepare the sheet pan. Grease the sheet pan with a commercial pan grease or line the pan with parchment paper.

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Use the Biscuit MethodUse the Biscuit Method

Measure the ingredients. Measurements must be exact for quality biscuits.

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Use the Biscuit MethodUse the Biscuit Method

3Sift all the dry ingredients into the mixing bowl.

Cut or rub the shortening into the dry ingredients for a mixture containing small pieces of fat. This step can be performed using the

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Use the Biscuit MethodUse the Biscuit Method

mixer with either the paddle or pastry knife attachments.

Whisk the eggs and milk together in a separate stainless steel bowl.

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Use the Biscuit MethodUse the Biscuit Method

Add the combined liquid ingredients to the flour mixture. Overmixing will make the biscuits tough.

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Use the Biscuit MethodUse the Biscuit Method

7Take the mixed dough to a pre-floured bench. Flour the top of the dough by dusting it with bread flour.

Knead the dough lightly using your fingertips only. Then, fold it in half and rotate it 90°. Continue this process 5 to 10 times. Do not over knead. The dough should be soft and elastic, but not sticky.

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Use the Biscuit MethodUse the Biscuit Method

9 Allow the dough to rest 15 minutes before rolling.