Question 1

How does the type of pie filling influence the selection of a pie crust? What type of crust would be best for a pie made with fresh, uncooked fruit? Explain your answer.

Accepted Answer

Moist fillings, such as custard or fresh fruit, require a mealy dough, which resists becoming soggy. Flaky dough is best for top crusts and lattice coverings or when prebaked and filled with a cool filling. A fresh apple pie could be made with a mealy crust on the bottom so that it stays crisp when filled with a juicy fruit filling. Then the filling can be topped with flaky dough to achieve a flaky top crust.

Question 2

Brownies are usually mixed using the same procedures as for high-fat cakes.

Accepted Answer

A) True 
 B)False  True

Question 3

Which of the following tools is used to portion rolled cookies?

Accepted Answer

A)  Cookie cutter 
B)  Pastry wheel 
C)  Paring knife 
D)  All of the above 
A)  Cookie cutter 
B)  Pastry wheel 
C)  Paring knife 
D)  All of the above D

Question 4

Spritz cookies are formed using a

Accepted Answer

A)  cookie press. 
B)  stencil. 
C)  rolling pin. 
D)  biscuit cutter. 
A)  cookie press. 
B)  stencil. 
C)  rolling pin. 
D)  biscuit cutter.

Question 5

In order to make a batch of soft molasses cookies

Accepted Answer

A)  add baking powder to the formula. 
B)  wrap the tray of cookies while it is still warm. 
C)  use powdered sugar in the formula. 
D)  bake the cookies at a slightly lower temperature than that called for in the formula. 
A)  add baking powder to the formula. 
B)  wrap the tray of cookies while it is still warm. 
C)  use powdered sugar in the formula. 
D)  bake the cookies at a slightly lower temperature than that called for in the formula.

Question 6

________ ________cookies are made from a firm dough flattened into a sheet before portioning.

Accepted Answer

The answer of ________ ________cookies are made from a firm...

Question 7

Which of the following make-up methods is used to make sugar cookies?

Accepted Answer

A)  Piping 
B)  Cut-out 
C)  Drop 
D)  Wafer 
A)  Piping 
B)  Cut-out 
C)  Drop 
D)  Wafer

Question 8

Chocolate chip cookies baked at too high temperatures will___________ their shape during baking.

Accepted Answer

The answer of Chocolate chip cookies baked at too high...

Question 9

Plan a dessert buffet where four different fruit tarts will be offered. List the combination of fillings and toppings to be used. Describe the fruits you will use and how they will be sourced if they are out of season.

Accepted Answer

For the dessert buffet featuring four di

Question 10

For the best results when making cigarette cookies, wrap the cooled wafers around a narrow dowel.

Accepted Answer

A) True 
 B)False

Question 11

Explain the difference between a cream pie filling and a custard pie filling. Give two examples of each type of filling.

Accepted Answer

Cream pie is basically a flavored pastry

Question 12

Biscotti, cookies of Italian origin, are ______ ______ before serving.

Accepted Answer

The answer of Biscotti, cookies of Italian origin, are ______...

Question 13

List and describe three ways of preparing fruit fillings for pies.

Accepted Answer

Cooked fruit-fruit, sugar and some juice

Question 14

Delicate wafer cookies are made from _____batter.

Accepted Answer

The answer of Delicate wafer cookies are made from _____batter....

Question 15

Icebox cookies are characterized by a thin,______ texture.

Accepted Answer

The answer of Icebox cookies are characterized by a thin,______...

Question 16

A portion scoop is recommended when portioning dough for icebox cookies.

Accepted Answer

A) True 
 B)False

Question 17

Why doesn't sweet tart dough (which contains a high ratio of butter) produce a flaky crust?

Accepted Answer

Flakiness is created by layers of fat, w

Question 18

Which of the following cookies are NOT made from stencil batter?

Accepted Answer

A)  Wafer cookies 
B)  Russian Cigarettes 
C)  Lacy Pecan Cookies 
D)  Rugelach 
A)  Wafer cookies 
B)  Russian Cigarettes 
C)  Lacy Pecan Cookies 
D)  Rugelach

Question 19

To retain a moist consistency, brownies are baked until the batter is set but not dry.

Accepted Answer

A) True 
 B)False

Question 20

To decrease spread in a cookie

Accepted Answer

A)  add more baking powder or baking soda to the formula. 
B)  use lower protein flour. 
C)  use powdered sugar in the formula. 
D)  bake cookies on a well-greased baking sheet. 
A)  add more baking powder or baking soda to the formula. 
B)  use lower protein flour. 
C)  use powdered sugar in the formula. 
D)  bake cookies on a well-greased baking sheet.

How does the type of pie filling influence the selection of a pie crust? What type of crust would be best for a pie made with fresh, uncooked fruit? Explain your answer.

Brownies are usually mixed using the same procedures as for high-fat cakes.

Which of the following tools is used to portion rolled cookies?

Spritz cookies are formed using a

In order to make a batch of soft molasses cookies

cookies are made from a firm dough flattened into a sheet before portioning.

Which of the following make-up methods is used to make sugar cookies?

Chocolate chip cookies baked at too high temperatures will___________ their shape during baking.

Plan a dessert buffet where four different fruit tarts will be offered. List the combination of fillings and toppings to be used. Describe the fruits you will use and how they will be sourced if they are out of season.

For the best results when making cigarette cookies, wrap the cooled wafers around a narrow dowel.

Explain the difference between a cream pie filling and a custard pie filling. Give two examples of each type of filling.

Biscotti, cookies of Italian origin, are before serving.

List and describe three ways of preparing fruit fillings for pies.

Delicate wafer cookies are made from _____batter.

Icebox cookies are characterized by a thin,______ texture.

A portion scoop is recommended when portioning dough for icebox cookies.

Why doesn't sweet tart dough (which contains a high ratio of butter) produce a flaky crust?

Which of the following cookies are NOT made from stencil batter?

To retain a moist consistency, brownies are baked until the batter is set but not dry.

To decrease spread in a cookie

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Exam 10: Cookies and Brownies

How does the type of pie filling influence the selection of a pie crust? What type of crust would be best for a pie made with fresh, uncooked fruit? Explain your answer.

Brownies are usually mixed using the same procedures as for high-fat cakes.

Which of the following tools is used to portion rolled cookies?

Spritz cookies are formed using a

In order to make a batch of soft molasses cookies

________ ________cookies are made from a firm dough flattened into a sheet before portioning.

Which of the following make-up methods is used to make sugar cookies?

Chocolate chip cookies baked at too high temperatures will___________ their shape during baking.

Plan a dessert buffet where four different fruit tarts will be offered. List the combination of fillings and toppings to be used. Describe the fruits you will use and how they will be sourced if they are out of season.

For the best results when making cigarette cookies, wrap the cooled wafers around a narrow dowel.

Explain the difference between a cream pie filling and a custard pie filling. Give two examples of each type of filling.

Biscotti, cookies of Italian origin, are ______ ______ before serving.

List and describe three ways of preparing fruit fillings for pies.

Delicate wafer cookies are made from _____batter.

Icebox cookies are characterized by a thin,______ texture.

A portion scoop is recommended when portioning dough for icebox cookies.

Why doesn't sweet tart dough (which contains a high ratio of butter) produce a flaky crust?

Which of the following cookies are NOT made from stencil batter?

To retain a moist consistency, brownies are baked until the batter is set but not dry.

To decrease spread in a cookie

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

cookies are made from a firm dough flattened into a sheet before portioning.

Biscotti, cookies of Italian origin, are before serving.