TH2001
Aragdon Anne Mharis P.
BSHM 3.1A
SEATWORK
Discuss your answers to the following questions in no more than five (5) sentences. (2 items x 10 points)
1. In making scones and biscuits using the biscuit method, what makes the product light, tender, and
flaky?
In the biscuit method, butter or other fat is cut into the flour mixture. Then the liquids are added. In
the heat of the oven, the butter melts, the water in the butter creates steam, and the product rises
into flaky layers. However, qThe biscuit method is one of the only mixing methods that do not require
you to have all of your Ingredients at room temperature. Your fats and liquids should be cold for the
biscuit method. The colder, the better. Why? Well, the whole point of the biscuit method is to keep
discrete little pieces of fat dispersed throughout your dough. That way, when they melt in the oven,
the steam the little pieces
2. Muffins and loaves have the same make-up technique, which is to pour them into a prepared pan to
adapt their shape. What are their differences in terms of mixing methods?
The muffin method in and of itself is rather simple. The idea is to mix the wet ingredients in one bowl
and the dry in another. Then pour the wet over the dry and combine, mixing as little as possible. Eggs
and sugar are both considered wet. You may use a spatula to combine the ingredients. The mixture
does not have to be lump-free. If you use a mixer or stir too much, the gluten in the flour develops,
creating those tunnels during the baking process. On the other hand, bread dough mixing requires
A method where all the ingredients are homogeneously mixed and hydrated which will result in a
well-developed gluten network. Basically, gluten is formed when water is mixed with the wheat
flour. Gluten is a water-insoluble protein and has a great importance in bread making process.
During mixing, a continuous network of proteins forms giving the dough its strength and elasticity. By
holding gas produced during fermentation, the protein network allows bread to rise. In short,
muffins mixing method does not required an over mixing because it does not need to create a gluten
during
You will be graded based on the following rubric:
Score
Criteria Performance Indicators Points
Essay 1 Essay 2
Provided pieces of evidence, supporting details,
Content 8
and factual scenarios
Organization Expressed the points in a clear and logical
2
of Ideas arrangement of ideas in the paragraph
Total 10
04 Seatwork 1 *Property of STI
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