Study

Biscuits

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  • Too much handling of short crust dough results in fat becoming ________
    oily
  • Cinnamon and are flavouring agents used in biscuits.
    cardamom
  • Creaming is beating together of _______ and so that air is introduce into the mixture.
    fat , sugar
  • For proper whisking of egg whites it is important to separate _________________
    white from yolk.
  • Biscuits are an important _________ item.
    snacks
  • __________ area is more suitable for making biscuits.
    Cold area
  • Macaroons have a____________ texture.
    light
  • ______________ is more suitable for making biscuits.
    Cold area
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