Key staff member: NLS

Year 7 - Biscuits

Sha Tin College Design & Technology Year 7

Previous targets:

Attitude to learning:
Always Usually Occasionally Rarely
Class work 1 2 3 4
Homework 1 2 3 4
Participation 1 2 3 4

Subject criteria:
Research Ideas Evaluation Planning Making K&U

Target Areas for Improvement Target Areas for Improvement

Complete all set tasks Annotate sketches/ideas

Complete homework Add colour to your sketches/ideas

Read instructions carefully Add more detail to your research/evaluations

Focus on the presentation of your work Label star diagrams & include a key
CREDIT
Submit booklet on the due date Add more detail to timeplans

Optional Comment/Target:
CREDIT

CREDIT

Name: TG: Date:

CREDIT
 The Functions of Eggs
Protein plays an important role during cooking. Protein will set or COAGULATE when
foods containing protein are heated, e.g. frying an egg. Egg also has many other func-
tions.
Use the key words to explain the functions of eggs for each food product.
You can use each word more than once.

Key words
glaze set binds light coats

shiny coagulate holds air sticks aerates

FOOD PRODUCT FUNCTION OF EGGS

Fried Chicken

Fruit Pies

Egg Fried Rice

Beef Burger

Egg Custard Tart

Cakes

2
 Muffins

Key words:
Carbon Dioxide sweeten set milk colour flavour

The ingredients used in muffins:

1. Flour is the main ingredient used in muffins and so it forms the main part of the
muffin. Self raising flour contains baking powder. This flour helps the muffins to
rise because when heated it produces carbon dioxide. _____________________
helps the muffins to rise when they are baked and gives them a ‘light’ and
‘aerated’ texture. If whole-meal flour is used the muffins need extra baking
powder or they will have a ‘heavy’ texture.

2. Fat gives the muffins a good ________ and colour. Butter, oil or margarine is
used.

3. Liquid is needed to turn the other ingredients into a soft dough. This is called
binding the ingredients together. The liquid chosen is often ____________ but
yoghurt or buttermilk and be used instead.
4. Egg is used to bind the ingredients together and help the mixture ________.
5. Sugar is used to _____________ or if brown sugar is used to add ___________.

Other ingredients:

Extra ingredients are added to give muffins more variety.

Sweet ideas:
Sugar, dried fruits or fresh fruit, honey, nuts, jam, cream.

Savoury ideas:
Salt, grated cheese, nuts, mustard, herbs, tomato, sun dried tomatoes, cooked
bacon, olives, cream cheese, spinach, zucchini.

3
 Muffin Designing

Develop three different ideas for a muffin

• Draw 3D sketches.
• Label and colour the sketches

4
 MUFFIN PLANNING
Choose up to 100g of additional ingredients and add to the table below.

Name of product:
Quantity Ingredient
190g Self raising flour
60ml oil
155ml milk
110g Castor sugar
1/2 egg

Time Making process Reason

Preheat the oven to 180°C.
Prepare a muffin tin.

Sieve the flour into a large bowl.

Chop or prepare chosen addi-

tional ingredients.

Beat the egg in a separate bowl

Add the oil, milk and egg and

mix with a wooden spoon.

Add additional ingredients

Spoon the mixture into the muf-

fin cases.

Bake for 15 to 20 minutes.

Wash and tidy the work area

Leave the muffins to cool on a

wire rack then place in a con-
tainer.
5
 Muffin Questions
Answer the questions on the lined page
1. Name the THREE basic ingredients used to make muffins.
2. Why is self raising flour used to make muffins?
3. If self raising whole-meal flour is used to make muffins would you need to add
more or less water? Explain your answer.
4. If you only had plain flour could you still manage to make muffins? Explain your
answer.
5. Why is fat needed when making muffins?
6. Name THREE liquids that could be used to make muffins.
7. Explain THREE reasons why muffins can be considered to be quite a healthy
snack.
-
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
6
Muffin Questions

7
 Methods For Making Biscuits
Working in groups you will be making one batch of biscuits for the class to test.
As always you must work extremely hygienically and follow all the safety rules.
Once the biscuits are made and the washing up is completed, you will be completing the
appearance texture and taste of the three different biscuits.

Creamed method (hand shaped) Rubbed-in method (rolled out

dough)
50g margarine
50g caster sugar 50g margarine
100g plain flour 50g caster sugar
1 small egg (beaten) 100g plain flour
1 small egg (beaten)
Oven temperature: 180ºC extra flour for rolling

1 Using a wooden spoon, cream the Oven temperature: 180ºC

margarine and sugar together in a
large mixing bowl.
2 Gradually mix in the beaten egg
3 Stir in the flour
4 On an oiled tray, place ten
teaspoons of mixture.
5 Bake for 15 to 20 minutes.
6 Cool on a wire rack.
1 Using your fingertips, rub the flour
and margarine together to form a
crumbly mixture.
2 Stir in the sugar,
3 Add the beaten egg and mix to form
a dough.
4 Roll out the dough on a floured work
surface and cut ten biscuits with a
cutter.
5 Place the biscuits on an oiled tray.
6 Bake for 15 to 20 minutes.
7 Cool on a wire rack.

Melted method (hand shaped) 1 Place the flour, sugar and oats in a large
mixing bowl.
50g margarine 2 Heat the margarine, water and syrup in a
50g caster sugar small saucepan over a LOW heat.
50g self raising flour 3 Pour the melted mixture onto the dry
50g rolled oats ingredients to form a dough.
1 tablespoon water 4 Roll the mixture into ten balls and place
1 tablespoon syrup on an oiled baking tray. Flatten the
biscuits with a wet fork.
Oven temperature: 150ºC 5 Bake for 25 to 30 minutes.

8
 Creamed Score Rubbed-in Score Melting Method Score
Method Method

Appearance

Texture

Taste

Totals

Key
5 = very good 4 = good 3 = satisfactory 2 = poor 1 = very poor

Evaluation
The biscuit with the best appearance was the _____________ method because

_________________________________________________________________

_________________________________________________________________

The biscuit with the best texture was the _____________ method because

_________________________________________________________________

_________________________________________________________________

The biscuit with the best taste was the _____________ method because

_________________________________________________________________

_________________________________________________________________

I will design and make a biscuit using the ______________ method.

I will use this method because ________________________________________

_________________________________________________________________
9
 Biscuit Designing
Design Specification

List six characteristics you want your biscuit to achieve:

1.

2.

3.

4.

5.

6.

Design Idea

Draw a plan and cross section view of your design design.

Label the diagram.

Name:
Food product: Practical date:
Quantity: Ingredient:

Equipment:

10
 Biscuit Flowchart

Making process Quality or safety check

Step 1 Q/

Step 2 Q/

Step 3 Q/

Step 4 Q/

Step 5 Q/

Step 6 Q/

Step 7 Q/

Step 8
Q/
11
 Biscuit Evaluation
• A star diagram is used by the food industry to describe the appearance and
taste of a food.
• Label the star diagram with eight words that describe the colour, texture and
taste
• of the biscuits. Here are two examples of descriptors e.g. ‘crisp’ and ‘chewy’.
• Now you must think of six more descriptive words.
• Include a key and a title.

12
 Biscuit Evaluation
1. Did your biscuits meet the requirements of your design specification?
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

2. What other ingredients could be added to change the appearance, texture and
taste of the biscuits?
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

3. Did you have any problems when making the biscuits?

What new skills did you learn?
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

4. Which safety and hygiene rules are important to remember when making this
recipe?
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

13
 Making Biscuits on a Large scale

Equipment Use

Draw the school tunnel oven below

14
 Making Biscuits on a Large scale

Equipment Use

15
 Extrusion

Definition:

How is extrusion used in Design and Technology?

Example of extrusion Explanation

16
Food product: PIZZA MUFFINS

(Tunnel oven) Group of 4 students

Ingredients: 4 English muffins

4 tablespoons tomato pizza sauce
80g grated cheese

Optional: (two toppings)

2 slices of ham
2 pineapple ring
50g sweet corn
½ pepper

Equipment: Cutting board, sharp knife, table knife, paper tray

Preparation: 1 Wash hands and put on apron

2 Collect ingredients
3 Collect equipment
4 The tunnel oven will be heated to:
• Upper - 380°C
• Lower - 325°C
• Speed - 5.80

Method: 1 Split the muffins in half.

2 Spread the tomato pizza sauce over the cut side
of the muffins.
3 Cut the toppings into small pieces.
4 Sprinkle the toppings over the muffins.
5 Sprinkle over the cheese.
6 Place on a baking tray.
7 Cook the Pizza Muffins in the tunnel oven.
8 Cool the Pizza Muffins on a cooling rack.

17
 Using the Tunnel Oven to Make Mini Pizza

1. List the advantages of a tunnel oven?

2. List the disadvantages of a tunnel oven?

3. What other types of ovens are used in the

food manufacture and catering industry?

4. How did you work successfully to batch produce the mini pizza?

-
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
18
19
20