Biscuits and Gravy Lab Knowledge

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Biscuits and Gravy LabKnowledge

• By Denise Peth

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• NW-4 Plan and Prepare recipes.
• NW-5 Demonstrate Food Preparation Skills.

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Procedures for Biscuit and Gravy Lab
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Biscuit Knowledge

• Cut shortening into dry ingredients.
• Use a pastry blender

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• Make a well.
• Pour all milk into dry ingredients.
• Stir with fork.

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• Lightly flour clean countertop.
• Flour hands.
• Knead dough 10-12 times.

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• Roll out to ½ thick. Do not roll thin. Product
  will not rise.
• Bake in hot oven.

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Sausage Gravy Knowledge

• Brown crumbled sausage.
• Estimate the amount of fat, increase by adding
  vegetable oil or remove if necessary.

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• Add flour. Equal portions of fat/flour.
• Brown.

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• Add milk. For every 1 T of flour add ½ C milk.
• Bring to boil.
• Cook one minute, to thicken.
• If product is too thick, add more milk.
• If product is too thin, cook longer.
• If product gets a scum, stir in to dissolve.

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Biscuit and Gravy Lab Management

• Start biscuit measurement and complete.
• Brown crumbled sausage. Set aside.
• Place biscuits in oven.
• Brown flour for gravy when biscuits have 5
  minutes left to bake.
• Finish gravy and biscuits should be done.

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Assessment

• Students will follow the biscuit and gravy
  recipes.
• Students will evaluate the biscuit and gravy lab
  with the evaluation sheet. Evaluations should
  include final appearance, texture and taste. Do
  not tell me it taste good or yucky.

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Lesson Summary

• Students will obtain food preparation skills by
  following the recipes.

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References

• Photos taken during OHS food labs.
• Largen, Velda, et al. Guide to Good Foods.
  Illinois Goodheart-Willcox Company, Inc. 2002
• Better Homes and Gardens New Cook Book. 10
  Edition. New York Bantam, 1993

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Career Areas

• Short-order cook
• Bakery chef