QUESTIONS
Compare recipes for "drop" and "cut" biscuits. How do they differ?
Why should biscuits be "patted" out rather than rolled out with the rolling pin?
If dry flour clings to the top of the biscuits after cutting, what is the result after baking? How can this be remedied?
How can the biscuit cutter and rolling pin be prevented from sticking to the dough?
Why are biscuits sometimes served on a napkin or doily?
Write a recipe for Baking Powder Biscuits, using 3 cupfuls of flour as the basis.
How many apples of medium size are required for Apple Dumplings, when 2 cupfuls of flour are used?
Why do Apple Dumplings require a longer time for baking than Baking Powder
Biscuits?
How should citron be cut for use in cooking?
If apples are to be used for the fruit of Fruit Rolls, give in order the measuring, the preparation, and the mixing of the materials.