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Although cookies and cakes are very similar, they differ in terms of their A. Size. B. Formulas. C. Made-up. D. All of the above

all of the above

Which of the following is NOT one of the four basic characteristics of cookies? A. Softness. B. Chewiness. C. Spread. D. Crispness. E. Texture


What should Gauchay do to make her favorite cookies crisper? A. She should make them larger or thicker. B. She should increase the proportion of liquid in the mix. C. She should bake them for a shorter time. D. She should increase the their sugar and fat content and decrease the liquid. E. None of the above

She should increase their sugar and fat content and decrease the liquid

In terms of cookie traits, softness is the opposite of A. Chewiness. B. Crispness. C. Spread. D. Either A or B


Which of the following statements is TRUE about hygroscopic sugars? A. Honey, molasses, and corn syrup are examples of hygroscopic sugars. B. Hygroscopic sugars release moisture into the air around them. C. Making cookies with a hygroscopic sugar will increase their crispness. D. All of the above

Honey, molasses, and corn syrup are examples of hygroscopic sugars

High ______ will decrease the spread of a cookie. A. Sugar content. B. Baking soda content. C. Liquid content. D. Oven temperature. E. None of the above

Oven temperature

Which of the following is NOT one of the basic cookie mixing methods? A. One-stage. B. Creaming. C. Muffin. D. Sponge


Cookie mixing methods differ from cake mixing methods because in cookie mixing methods A. More liquid is incorporated. B. More gluten is developed. C. It is more difficult to achieve a smooth, uniform mix. D. None of the above

None of the above

Chef Primero gave a lecture on the one-stage method for mixing cookies. Which of the following statements were you LEAST likely to hear? A. Place all of your ingredients in the mixer. B. This method is particularly useful for low-moisture cookies. C. the baker has more control over mixing with this method than either the creaming or the sponge method. D. The one-stage method works particularly well for the production of chewy cookies

the baker has more control over mixing with this method than either the creaming or the sponge method

A cookie is "short" if it is ______ in fat and ______ in gluten development. A. High, high. B. High, low. C. Low, high. D. Low, low

High, low

The amount of creaming performed in the creaming method will help determine the _____ of a batch of cookies. A. Texture. B. Spread. C. Leavening. D. All of the above. E. None of the above

All of the above

In which cookie mixing method would you whip the eggs with the sugar? A. Sponge. B. Creaming. C. One-stage. D. None of the above


There are eight cookie make-up methods. Which of the following pairs contains a method that is NOT one of these eight? A. Bagged and dropped. B. Rolled and folded. C. Icebox and bar. D. Sheet and stencil

Rolled and folded

If you garnish the tops of your cookies with nuts, fruits, or other items, it is important to _________ so that the garnishes do not fall off after baking. A. Gently press the items on the top of the cookies as soon as they are panned. B. Macerate the items in a flavored syrup or liquor. C. Add a drop of buttercream incoming to the bottom of the item before it is pressed onto the baked cookie. D. remove the cookies from the oven half way through their baking time, place the items on top of the cookies, and then return the cookies to the oven for the other half of their baking time

Gently press the items on the top of the cookies as soon as they are panned

Three of the following methods are best suited for cookies that are produced from soft doughs or batters. Which method is better for cookies with a stiff dough? A. Bagged. B. Drop. C. Rolled. D. Stencil


You would read the word__________ in all of the procedures for cookies made with the bar, icebox, or molded methods. A. Chill. B. Cylinder. C. Flatten. D. Cookie cutter


Cookies with multicolored patters such as checkerboards and pinwheels are produced with the _________ method. A. Stencil. B. Bar. C. Icebox. D. Bagged


______ cookies are cut after they are baked. A. Bar and sheet. B. Rolled and sheet. C. Stencil and rolled. D. Icebox and bar

Bar and sheet

______ are twice-baked cookies made with the bar method. A. Tuiles. B. Macaroons. C. Biscotti. D. Eponges


Biscotti means A. Little biscuit. B. Two cuts. C. Baked twice. D. None of the above

Baked twice

Which of the following cookies are iced in the pan where they were baked? A. Bar. B. Stencil. C. Molded. D. Sheet


Chef Dessin has assembled a sheet pan with a siicon man, an offset palette knife, a sheet of thin cardboard form a cake box, and a razor blade. He is about to make __________ cookies. A. Sheet. B. Icebox. C. Stencil. D. Rolled


Bud made a mistake by greasing his pan too heavily. Chef Costello reminded him that this would cause these cookies to spread too much and suggested that he __________ to reduce their spread. A. Bake his cookies at a lower temperature. B. Flour the pan. C. Sprinkle confectioner's sugar on the pan. D. All of the above

flour the pan

Not only did Vonda's cookies spread too much, but they are also hard, dry, and pale. The MOST LIKELY condition that caused these unfortunate results was A. Allowing them to cool in a cold draft. B. Removing them from the pans before they could cool completely. C. Baking them at a too high temperature. D. Baking them at a too low temperature

baking them at a too low temperature

Wanda asked Chef Nguyen why he double-panned his last batch of cookies. His answer was: A. I didn't want them to burn on the bottom. B. I wanted to prevent them from cracking. C. I wanted to make sure they where not too crumbly. D. I wanted to make sure they were not too soft

I didn't want them to burn on the bottom

Gloria's cookies are too tough. What might have caused this problem? A. She mixed them too long. B. Her flour was too strong. C. She did not use enough shortening. D. Any of the above

Any of the above

A too low baking temperature can cause a cookie to A. Be too dry. B. Be too hard. C. Spread too much. D. All of the above

All of the above

Not enough sugar can cause a cookie to A. Be too crumbly. B. Stick to the pan. C. Spread too much. D. Be not brown enough

Be not brown enough

Pinwheels, bull's-eye, and checkerboard cookies are all made with the ______ method. A. Stencil. B. Sheet. C. Bagged. D. Icebox


Which of the following is NOT a cookie traditionally made with the drop method? A. Chocolate chip. B. Oatmeal raisin. C. Shortbread. D. Double chocolate macadamia chunk


If the only ingredients you used were butter, flour, and sugar then you would be making A. A stencil cookie. B. Biscotti. C. Traditional Scottish shortbread. D. Speculaas

Traditional Scottish shortbread

Tuiles are made with the __________ method. A. Stencil. B. Drop. C. Icebox. D. Either A or B

Either A or B

T/F If you want to make crisp cookies, it helps to make them small and thin


T/F High fat and sugar content help make cookies crisp


T/F Cookies can be made chewier by decreasing their egg content


T/F Overbaking increases crispness


T/F The following factors all increase spread in cookies: heavily greased pans, high sugar content, high liquid content, high oven temperature


T/F In the one-stage mixing method, all ingredients are placed in the mixing bowl and mixed together at one time


T/F In the creaming method, the fat, sugar, and flour are creamed together then the eggs and liquid are added and blended in


T/F Bagged cookies must be made with very stiff doughs so that they will hold their shapes


T/F Doughs for rolled cookies, molded cookies, and icebox cookies must be chilled before makeup


T/F Some cookies made up by the drop method must be flattened on the pans, while others will spread by themselves


T/F Rolled cookies should be cut from the rolled-out dough about 1/2 inch apart


T/F Uniform thickness is an important consideration when cutting icebox cookies


T/F Most cookies are baked at a fairly high temperature for a short time


T/F Unless the pans have been lined with silicone paper, you should remove cookies from baking pans while they are still warm


T/F Cookies should be cooled as rapidly as possible


T/F There is more risk of overmixing in the creaming method than there is in the one-stage method


T/F If you make cookies by the creaming method and want the cookies to hold their shape and not spread too much, you should cream the fat and sugar longer


A cookie made with a high proportion of eggs, sugar, and liquid, a low proportion of fat, and a strong flour will be very A. Crisp. B. Chewy. C. Soft. D. Thin and wide


If Chef Zuckerman wants to decrease the spread of his cookies, but doesn't want to make them any less sweet, he can A. Switch from granulated to confectioner's sugar in his formula. B. Bake them at a lower temperature for a longer time. C. Make a slacker batter by adding more liquid. D. Use a weaker flour or decrease gluten in his dough by mixing it for a shorter time

Switch from granulated to confectioner's sugar in his formula

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