Question 1

Which of the following is not one of the basic cookie mixing methods?

Accepted Answer

A)  One-stage 
B)  Creaming 
C)  Muffin 
D)  Sanding 
A)  One-stage 
B)  Creaming 
C)  Muffin 
D)  Sanding C

Question 2

Which of the following is not a cookie traditionally made with the dropped method?

Accepted Answer

A)  Chocolate chip 
B)  Oatmeal raisin 
C)  Shortbread 
D)  Double-chocolate macadamia chunk 
A)  Chocolate chip 
B)  Oatmeal raisin 
C)  Shortbread 
D)  Double-chocolate macadamia chunk C

Question 3

Tuiles are made with the _____ method.

Accepted Answer

A)  stencil 
B)  dropped 
C)  icebox 
D)  either a or b 
A)  stencil 
B)  dropped 
C)  icebox 
D)  either a or b D

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

There is more risk of overmixing in the creaming method than there is in the one-stage method.

Accepted Answer

A) True 
 B)False

Question 6

There are eight cookie makeup methods. Which of the following is not one of these eight?

Accepted Answer

A)  Dropped 
B)  Folded 
C)  Icebox 
D)  Stencil 
A)  Dropped 
B)  Folded 
C)  Icebox 
D)  Stencil

Question 7

Which of the following cookies are iced in the pan where they were baked?

Accepted Answer

A)  Bar 
B)  Stencil 
C)  Molded 
D)  Sheet 
A)  Bar 
B)  Stencil 
C)  Molded 
D)  Sheet

Question 8

_________________ cookies are cut after they are baked.

Accepted Answer

A)  Bar and sheet 
B)  Rolled and sheet 
C)  Stencil and rolled 
D)  Icebox and bar 
A)  Bar and sheet 
B)  Rolled and sheet 
C)  Stencil and rolled 
D)  Icebox and bar

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

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.

Accepted Answer

A)  gently press the items on 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 icing to the bottom of the item before it is pressed onto the baked cookie 
D)  remove the cookies from the oven halfway 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 
A)  gently press the items on 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 icing to the bottom of the item before it is pressed onto the baked cookie 
D)  remove the cookies from the oven halfway 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

Question 12

Which of the following statements is true about hygroscopic sugars?

Accepted Answer

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. 
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.

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

Pinwheels, bull's-eye, and checkerboard cookies are all made with the _____ method.

Accepted Answer

A)  stencil 
B)  sheet 
C)  bagged 
D)  icebox 
A)  stencil 
B)  sheet 
C)  bagged 
D)  icebox

Question 15

Which of the following causes toughness in cookies?

Accepted Answer

A)  Mixing them too long. 
B)  Using flour that's too strong. 
C)  Not using enough shortening. 
D)  Any of the above. 
A)  Mixing them too long. 
B)  Using flour that's too strong. 
C)  Not using enough shortening. 
D)  Any of the above.

Question 16

Rolled cookies should be cut from the rolled-out dough about ½ inch apart.

Accepted Answer

A) True 
 B)False

Question 17

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

Accepted Answer

A) True 
 B)False

Question 18

In terms of cookie traits, softness is the opposite of _____.

Accepted Answer

A)  chewiness 
B)  crispness 
C)  spread 
D)  either a or b 
A)  chewiness 
B)  crispness 
C)  spread 
D)  either a or b

Question 19

Too low a baking temperature can cause a cookie to _____.

Accepted Answer

A)  be too dry 
B)  be too hard 
C)  spread too much 
D)  all of the above 
A)  be too dry 
B)  be too hard 
C)  spread too much 
D)  all of the above

Question 20

Not enough sugar can cause a cookie to _____.

Accepted Answer

A)  be too crumbly 
B)  stick to the pan 
C)  spread too much 
D)  not brown enough 
A)  be too crumbly 
B)  stick to the pan 
C)  spread too much 
D)  not brown enough

Exam 18: Cookies

Which of the following is not one of the basic cookie mixing methods?

Which of the following is not a cookie traditionally made with the dropped method?

Tuiles are made with the _____ method.

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

There is more risk of overmixing in the creaming method than there is in the one-stage method.

There are eight cookie makeup methods. Which of the following is not one of these eight?

Which of the following cookies are iced in the pan where they were baked?

_________________ cookies are cut after they are baked.

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

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

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.

Which of the following statements is true about hygroscopic sugars?

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

Pinwheels, bull's-eye, and checkerboard cookies are all made with the _____ method.

Which of the following causes toughness in cookies?

Rolled cookies should be cut from the rolled-out dough about ½ inch apart.

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

In terms of cookie traits, softness is the opposite of _____.

Too low a baking temperature can cause a cookie to _____.

Not enough sugar can cause a cookie to _____.

The Baking Profession

Basic Professional Skills: Bakeshop Math and Food Safety

Baking and Pastry Equipment

Ingredients

Basic Baking Principles

Understanding Yeast Doughs

Lean Yeast Doughs: Straight Doughs

Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Rich Yeast Doughs

Quick Breads

Doughnuts, Fritters, Pancakes, and Waffles

Basic Syrups, Creams, and Sauces

Pies

Pastry Basics

Tarts and Special Pastries

Cake Mixing and Baking

Assembling and Decorating Cakes

Custards, Puddings, Mousses, and Soufflés

Frozen Desserts

Fruit Desserts

Dessert Presentation

Chocolate

Marzipan, Pastillage, and Nougatine

Sugar Techniques

Baking for Special Diets

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