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) _____________________________________