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Year 7 - Biscuits
Attitude to learning:
Always Usually Occasionally Rarely
Class work 1 2 3 4
Homework 1 2 3 4
Participation 1 2 3 4
Subject criteria:
Research Ideas Evaluation Planning Making K&U
Focus on the presentation of your work Label star diagrams & include a key
CREDIT
Submit booklet on the due date Add more detail to timeplans
Optional Comment/Target:
CREDIT
CREDIT
Key words
glaze set binds light coats
Fruit Pies
Beef Burger
Cakes
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Muffins
Key words:
Carbon Dioxide sweeten set milk colour flavour
1. Flour is the main ingredient used in muffins and so it forms the main part of the
muffin. Self raising flour contains baking powder. This flour helps the muffins to
rise because when heated it produces carbon dioxide. _____________________
helps the muffins to rise when they are baked and gives them a ‘light’ and
‘aerated’ texture. If whole-meal flour is used the muffins need extra baking
powder or they will have a ‘heavy’ texture.
2. Fat gives the muffins a good ________ and colour. Butter, oil or margarine is
used.
3. Liquid is needed to turn the other ingredients into a soft dough. This is called
binding the ingredients together. The liquid chosen is often ____________ but
yoghurt or buttermilk and be used instead.
4. Egg is used to bind the ingredients together and help the mixture ________.
5. Sugar is used to _____________ or if brown sugar is used to add ___________.
Other ingredients:
Sweet ideas:
Sugar, dried fruits or fresh fruit, honey, nuts, jam, cream.
Savoury ideas:
Salt, grated cheese, nuts, mustard, herbs, tomato, sun dried tomatoes, cooked
bacon, olives, cream cheese, spinach, zucchini.
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Muffin Designing
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MUFFIN PLANNING
Choose up to 100g of additional ingredients and add to the table below.
Name of product:
Quantity Ingredient
190g Self raising flour
60ml oil
155ml milk
110g Castor sugar
1/2 egg
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Methods For Making Biscuits
Working in groups you will be making one batch of biscuits for the class to test.
As always you must work extremely hygienically and follow all the safety rules.
Once the biscuits are made and the washing up is completed, you will be completing the
appearance texture and taste of the three different biscuits.
Melted method (hand shaped) 1 Place the flour, sugar and oats in a large
mixing bowl.
50g margarine 2 Heat the margarine, water and syrup in a
50g caster sugar small saucepan over a LOW heat.
50g self raising flour 3 Pour the melted mixture onto the dry
50g rolled oats ingredients to form a dough.
1 tablespoon water 4 Roll the mixture into ten balls and place
1 tablespoon syrup on an oiled baking tray. Flatten the
biscuits with a wet fork.
Oven temperature: 150ºC 5 Bake for 25 to 30 minutes.
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Creamed Score Rubbed-in Score Melting Method Score
Method Method
Appearance
Texture
Taste
Totals
Key
5 = very good 4 = good 3 = satisfactory 2 = poor 1 = very poor
Evaluation
The biscuit with the best appearance was the _____________ method because
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The biscuit with the best texture was the _____________ method because
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The biscuit with the best taste was the _____________ method because
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Biscuit Designing
Design Specification
2.
3.
4.
5.
6.
Design Idea
Name:
Food product: Practical date:
Quantity: Ingredient:
Equipment:
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Biscuit Flowchart
Step 1 Q/
Step 2 Q/
Step 3 Q/
Step 4 Q/
Step 5 Q/
Step 6 Q/
Step 7 Q/
Step 8
Q/
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Biscuit Evaluation
• A star diagram is used by the food industry to describe the appearance and
taste of a food.
• Label the star diagram with eight words that describe the colour, texture and
taste
• of the biscuits. Here are two examples of descriptors e.g. ‘crisp’ and ‘chewy’.
• Now you must think of six more descriptive words.
• Include a key and a title.
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Biscuit Evaluation
1. Did your biscuits meet the requirements of your design specification?
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2. What other ingredients could be added to change the appearance, texture and
taste of the biscuits?
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4. Which safety and hygiene rules are important to remember when making this
recipe?
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Making Biscuits on a Large scale
Equipment Use
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Making Biscuits on a Large scale
Equipment Use
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Extrusion
Definition:
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Food product: PIZZA MUFFINS
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Using the Tunnel Oven to Make Mini Pizza
4. How did you work successfully to batch produce the mini pizza?
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