12.3 Concept Review Biscuit or Pastry Method

  1. Why is only an approximate measure given for the liquid in biscuits?

 

 

  1. What are the characteristics of over-manipulated biscuits?

 

 

    1. Of under-manipulated biscuits?

 

 

  1. What other products can be made by the pastry or biscuit method?

 

 

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