biscut makers thousands of biscuits year because they emerge from the oven cracked broken.It is widely assumed biscuitsBiscuit makers throw thousandsof biscuits year because they emergethrow away thousands(a)....(6)....(e) ....crumble they are roughly(d)....handled they reach the consumer. But(e)....researchers say that the problem bedue cooking techniques and humidity.`When you take a biscuit of the oven (h)....it likes to absorb moisture the(i) ....atmosphere. It is like an earthquakerunning the biscuit.
Answers
Answer:
The word 'biscuit' means different things to different people. In America, the word describes a chemically leavened (baking powder) bread-type product, the nearest equivalent in New Zealand being a scone. Products known as biscuits here, and in the United Kingdom, are called 'cookies and crackers' in the USA.
In France, Switzerland and Italy, a great quantity of simple, plain biscuits are made by large manufacturers. Many varieties are also made by bakers. Biscuits which require more work and a degree of decoration are referred to as 'Petit Fours Secs'. Others include 'Tea Fancies', which if made small would be referred to in France as 'Les Petits Gateaux Sec' or in the UK as 'Fancy Biscuits'.
Biscuits differ from other baked cereal products such as bread and cakes by having a low moisture content. Bread typically has 35 - 45% moisture, cake, 15 - 30%, and biscuits, 1 - 5% moisture. This low moisture content ensures that biscuits are generally free from microbiological spoilage and have a long shelf life if they are protected from absorbing moisture from damp surroundings or atmosphere. Biscuits have relatively high energy density compared with other baked goods.
Current Western nutritional fashion criticises the consumption of biscuits because of their high calorie content. Many travellers and explorers over the centuries have been grateful to the biscuit for this property. Biscuits also form a significant component of many emergency food supplies.
Biscuits and biscuit-like products have been made and eaten by man for many hundreds if not thousands of years. The word 'biscuit' is is derived from the Latin 'bis coctus' or the Old French 'bescoit' (Concise Oxford Dictionary, 1988), meaning twice cooked. Up until the 18th Century, biscuits were always first baked in a hot oven and were then transferred to a cooler oven to complete the drying out process. Today pretzels are baked this way.