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After studying this chapter, you should be able to: 1. List the factors responsible for crispness, softness, chewiness, and spread in cookie. 2. Demostrate the three basic cooking mixing methods. 3. Prepare the seven basic cookie types: dropped, baggeed, rolled, molded, icebox, bar, and sheet 4. Prepare pans for, bake, and cool cookies.

Although cakes and cookies are similar in many respects, __________.
a. cake batter is generally thinner than cookie batter.
b. cookie formulas call for less liquid than cake formulas.
c. cake production generally requires more hand labor than cookie production.
d. both a and b

d. both a (cake batter is generally thinner than cookie batter) and b (cookie formulas call for less liquid than cake formulas)

Which of the following statements are you likely to hear as Chef Galleta gives his introductory lecture on cookies?
a. Cookies come in an infinite variety of shapes, sizes, flavors, and textures.
b. Characteristics that are desirable in some cookies are not desirable in others.
c. The crispness, softness, chewiness, and spread of cookies can be controlled by a variety of techniques.
d. all of the above

d. all of the above

Several conditions produce crispness in cookies. Which of the following is not one of them?
a. small size or thin shape
b. low sugar and fat content
c. high temperature and/or long baking
d. low proportion of liquid in the formula

b. low sugar and fat content

If Elizabeth's cookies are too soft, Chef Galleta would not suggest that she ___________ .
a. bake her next batch longer.
b. make the cookies in her next batch smaller or thinner .
c. increase the amount of sugar and fat in her next batch.
d. include some honey, molasses, or corn syrup in her next batch.

d. include some honey, molasses, or corn syrup in her next batch.

The last time Marcel baked his favorite cookies, everyone raved about how sweet they tasted, but several people commented that they had not held their shape very well (i.e., they had spread too much). If Marcel wants his next batch of cookies to taste the same as the first batch, but not spread as much, then he should __________.
a. use a weaker flour.
b. grease his pan more heavily.
c. bake them at a lower temperature.
d. replace some of the granulated sugar with confectioner's sugar.

d. replace some of the granulated sugar with confectioner's sugar.

Chef Platzchen is preparing a cookie formula. If you observe her whipping eggs, then you know she is using the __________ mixing method.
a. sponge
b. creaming
c. one-stage
d. two-stage

a. sponge

If you are preparing a batch of cookies with the creaming method, and you want your cookies to be more dense and chewy than the last batch you made with this formula, then you should __________.
a. use fewer eggs.
b. cream them less.
c. cream them more.
d. decrease the sugar and increase the fat.

b. cream them less.

Although there are seven different basic make-up methods for cookies, you must follow one important rule, regardless of which procedure you use. This rule is: _________.
a. Make all cookies of uniform size and thickness.
b. The sweeter the cookie, the shorter the baking time.
c. All cookies in a single batch must be the same shape.
d. Cookie pans must be rotated half way through the baking process.

a. Make all cookies of uniform size and thickness.

Rolled cookies are not produced commercially as often as other types because they __________.
a. require excessive labor
b. result in scraps that make tough, inferior cookies
c. must be produced from more expensive ingredients
d. both a and b

d. both a (requires excessive labor) and b (result in scraps that make tough, inferior cookies)

If Chef Forme instructs you to produce cookies shaped like crescents or fingers, then you should use the __________ method.
a. bar
b. sheet
c. icebox
d. molded

d. molded

If the pastry chef at the Preste Hotel wants to have freshly baked cookies on hand at all times, then she is most likely to produce her cookies with the __________ method.
a. bar
b. drop
c. sheet
d. icebox

d. icebox

You would be most likely to use a slicing machine if you were using the __________ method to produce cookies.
a. rolled
b. icebox
c. bagged
d. molded

b. icebox

Biscotti are examples of a __________ cookie.
a. bar
b. sheet
c. rolled
d. molded

a. bar

A unique aspect of biscotti is that they are __________.
a. baked twice.
b. always eaten hot.
c. both rolled and molded.
d. more like a biscuit than a cookie.

a. baked twice.

When Chef Cuvette was explaining how to prepare pans for cookie preparation, he said, "__________."
a. Flouring a greased pan will increase the spread of cookies baked upon it.
b. Lining cookie sheets with parchment or silicone paper is fast, and it eliminates the need to grease the sheets.
c. All cookie pans must be greased, no matter how high the fat content of the cookies that will be baked upon them.
d. all of the above

b. Lining cookie sheets with parchment or silicone paper is fast, and it eliminates the need to grease the sheets.

Which of the following statements about cookie baking is false?
a. Most cookies are baked at a high temperature for a short time.
b. Too high a baking temperature decreases how much cookies spread.
c. The heat of the pan continues to cook cookies after they have been removed from the oven.
d. Doneness of cookies is determined by touch. The center of a finished cookie should spring back after it is touched.

d. Doneness of cookies is determined by touch. The center of a finished cookie should spring back after it is touched.

True or False
If you want to make crisp cookies, it helps to make them small and thin.

True

True or False
High fat and sugar content help make cookies crisp.

True

True or False
Cookies can be made chewier by decreasing their egg content.

False

True or False
Overbaking increases crispness.

True

True or False
The following factors all increase spread in cookies: heavily greased pans, high sugar content, high liquid content, high oven temperature.

False

True or False
In the one-stage mixing method, all ingredients are placed in the mixing bowl and mixed together.

True

True or False
In the creaming method, the fat, sugar, and flour are creamed together; then the eggs and liquid are added and blended in.

False

True or False
Bagged cookies must be made with very stiff doughs so that they will hold their shape.

False

True or False
Dough for rolled cookies, molded cookies and icebox cookies must usually be chilled before makeup.

True

True or False
Some cookies made up by the drop method must be flattened on the pans, while others will spread by themselves.

True

True or False
Rolled cookies should be cut from the rolled-out dough about ½ inch (12 mm) apart.

False

True or False
Uniform thickness is an important consideration when cutting icebox cookies.

True

True or False
Most cookies are baked at a fairly high temperature for a short time.

True

True or False
Unless the pans have been lined with silicon paper, you should remove cookies from baking pans while they are still warm.

True

True or False
Cookies should be cooled as rapidly as possible.

False

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