ANZAC Biscuits

1. Describe the flavour, aroma, texture and appeal of your ANZAC biscuits.
They were sweet tasting, almost like honey. It had a sweet aroma with a chewy texture and overall it was both visually ad tastefully appealing.
2. What would be the effect of cooking the ANZAC biscuits at 220°c rather than 180°c?
The biscuits would turn out dry and crunchy, rather than moist and chewy.
3. What is the purpose of the rolled oats in these biscuits?
The rolled oats act as somewhat of a solidifying agent because the biscuits do not contain egg. It gives the biscuit its chewy texture as well.
4. Why is it important to heat the golden syrup with the butter in this recipe?
To allow the golden syrup to liquidize and mix more easily with the other ingredients.
5. What modifications would you make to the ANZAC biscuits if you were to make them again?
I would make each biscuit smaller by using less dough mixture so that when it flattens in the oven it doesn't get too large.

Rustic Quick Veg Pizzas

1. What is mis en plus?

Everything in place -  in other words, it is the ingredients prepared before the cooking process.

2. What key ingredient helps the pizza dough rise.

Yeast inside the self-raising flour.

3. Is time important to allow the dough to rise? Why/why not?

Yes, because the yeast needs time to react with the lukewarm water and expand the dough.

4. Where have you created an unsafe working environment? Name at least two different times during the course of the recipe.

Never.

5. What is the name of the ingredient that allows the pizza to become elastic?

Egg mixed inside the dough allows it to stretch and bend without breaking.

6. How best did your group work on a scale of 1 to 5, 5 being the best.
1. Following instructions: 4/5
2. Dividing tasks: 5/5
3. Collecting ingredients: 4/5
4. Following safety requirements: 3/5
5. Sharing the workload: 5/5
6. Cleaning up: 3/5