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BISCUITS AND COOKIES

BISCUITS AND COOKIES. INTRODUCTION. THE NAME BISCUIT COMES FROM THE FRENCH WORD BIS. MEANS TWICE AND CUIT MEANS BAKED. INGREDIENT. 1} FLOUR 2} SWEETENERS 3} SHORTENING 4} MILK 5} LEAVENING AGENTS 6} MISCELLANEOUS PRODUCT. CLASSIFICATION. BARS AND SQUARES DROP COOKIES

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BISCUITS AND COOKIES

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  1. BISCUITS AND COOKIES

  2. INTRODUCTION • THE NAME BISCUIT COMES FROM THE FRENCH WORD BIS. MEANS TWICE AND CUIT MEANS BAKED.

  3. INGREDIENT 1} FLOUR 2} SWEETENERS 3} SHORTENING 4} MILK 5} LEAVENING AGENTS 6} MISCELLANEOUS PRODUCT

  4. CLASSIFICATION • BARS AND SQUARES • DROP COOKIES • ROLLED COOKIES • PRESSED COOKIES • MOULDED OR SHAPED COOKIES • REFRIGERATOR COOKIES • BAG COOKIES [PIPED]

  5. MIXING METHODS • ONE STAGE • CREAMING • SPONGE

  6. FAULTS * LACK OF SPREAD : a] FINE GRANULATED SUGAR b] EXCESSIVE MIXING EXCESS OF SPREAD : a] EXCESSIVE SUGAR b] LOW OVEN TEMPERATURE

  7. COMPILED BY Mrs. Shilpa Vanire THANK YOU……

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