QUESTIONS
Explain why the fat in Drop Biscuit is not added in the same manner as in pour batters.
If the fat is to be mixed with the dry ingredients, why rub the ingredients together between the fingers rather than between the palms of the hands?
Compare as to taste and appearance the biscuits made with lard or vegetable fat with those made with butter.
Why should not a tin pan be used for the fruit pudding?
Mention at least four kinds of fruit that could be used for the pudding and tell how the use of some kinds of fruit would modify the time of baking.
Why does the quantity of liquid given in Drop Biscuits vary (see Pour
Batter and Gluten)?
Why is it necessary to surround the cream with ice water while whipping it (see Whipping Cream)?