Question 1

In which cookie mixing method would you whip the eggs with the sugar?

Accepted Answer

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

Question 2

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?

Accepted Answer

A)  Bagged 
B)  Dropped 
C)  Rolled 
D)  Stencil 
A)  Bagged 
B)  Dropped 
C)  Rolled 
D)  Stencil

Question 3

Doughs for rolled cookies, molded cookies, and icebox cookies must usually be chilled before makeup.

Accepted Answer

A) True 
 B)False

Question 4

What can you do if you want to decrease the spread of your cookies, but don't want to make them any less sweet?

Accepted Answer

A)  Switch from granulated to confectioner's sugar in the 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 the dough by mixing it for a shorter time. 
A)  Switch from granulated to confectioner's sugar in the 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 the dough by mixing it for a shorter time.

Question 5

Uniform thickness is an important consideration when cutting icebox cookies.

Accepted Answer

A) True 
 B)False

Question 6

The amount of creaming performed in the creaming method will help determine the _____ of a batch of cookies.

Accepted Answer

A)  texture 
B)  spread 
C)  leavening 
D)  all of the above 
E)  none of the above 
A)  texture 
B)  spread 
C)  leavening 
D)  all of the above 
E)  none of the above

Question 7

High _____ will decrease the spread of a cookie.

Accepted Answer

A)  sugar content 
B)  baking soda content 
C)  liquid content 
D)  oven temperature 
E)  none of the above 
A)  sugar content 
B)  baking soda content 
C)  liquid content 
D)  oven temperature 
E)  none of the above

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

High fat and sugar content help make cookies crisp.

Accepted Answer

A) True 
 B)False

Question 10

Some cookies made up by the dropped method must be flattened on the pans, while others will spread by themselves.

Accepted Answer

A) True 
 B)False

Question 11

Cookies can be made chewier by decreasing their egg content.

Accepted Answer

A) True 
 B)False

Question 12

Biscotti means ______________.

Accepted Answer

A)  little biscuit 
B)  two cuts 
C)  baked twice 
D)  none of the above 
A)  little biscuit 
B)  two cuts 
C)  baked twice 
D)  none of the above

Question 13

A pastry chef has assembled a sheet pan with a silicon mat, an offset palette knife, a sheet of thin cardboard from a cake box, and a razor blade. You can assume that he or she is about to make _____ cookies.

Accepted Answer

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

Question 14

You made a batch of cookies that spread too much and were also hard, dry, and pale. The most likely cause of these results was _____________________________.

Accepted Answer

A)  allowing them to cool in a cold draft 
B)  removing them from the pans before they cooled completely 
C)  baking them at too high a temperature 
D)  baking them at too low a temperature 
A)  allowing them to cool in a cold draft 
B)  removing them from the pans before they cooled completely 
C)  baking them at too high a temperature 
D)  baking them at too low a temperature

Question 15

Cookie mixing methods differ from cake mixing methods in that for cookie mixing methods _____________________________________.

Accepted Answer

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 
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

Question 16

A cookie is said to be "short" if it is _____ in fat and _____ in gluten development.

Accepted Answer

A)  high; high 
B)  high; low 
C)  low; high 
D)  low; low 
A)  high; high 
B)  high; low 
C)  low; high 
D)  low; low

Question 17

Which of the following statements about the one-stage mixing method is not correct?

Accepted Answer

A)  All ingredients are placed in the mixer at once. 
B)  This method is particularly useful for low-moisture cookies. 
C)  The baker has more control over mixing with this method than with either the creaming or the sponge method. 
D)  The one-stage method works particularly well for the production of chewy cookies. 
A)  All ingredients are placed in the mixer at once. 
B)  This method is particularly useful for low-moisture cookies. 
C)  The baker has more control over mixing with this method than with either the creaming or the sponge method. 
D)  The one-stage method works particularly well for the production of chewy cookies.

Question 18

Although cookies and cakes are very similar, they differ in terms of their _____.

Accepted Answer

A)  size 
B)  formulas 
C)  makeup 
D)  all of the above 
A)  size 
B)  formulas 
C)  makeup 
D)  all of the above

Question 19

Why would you double-pan a batch of cookies?

Accepted Answer

A)  To prevent burning the bottoms of the cookies. 
B)  To keep the cookies from cracking. 
C)  To prevent the cookies from becoming too crumbly. 
D)  To keep the cookies from being too soft. 
A)  To prevent burning the bottoms of the cookies. 
B)  To keep the cookies from cracking. 
C)  To prevent the cookies from becoming too crumbly. 
D)  To keep the cookies from being too soft.

Question 20

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.

Accepted Answer

A) True 
 B)False

Exam 18: Cookies

In which cookie mixing method would you whip the eggs with the sugar?

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?

Doughs for rolled cookies, molded cookies, and icebox cookies must usually be chilled before makeup.

What can you do if you want to decrease the spread of your cookies, but don't want to make them any less sweet?

Uniform thickness is an important consideration when cutting icebox cookies.

The amount of creaming performed in the creaming method will help determine the _____ of a batch of cookies.

High _____ will decrease the spread of a cookie.

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

High fat and sugar content help make cookies crisp.

Some cookies made up by the dropped method must be flattened on the pans, while others will spread by themselves.

Cookies can be made chewier by decreasing their egg content.

Biscotti means ______________.

A pastry chef has assembled a sheet pan with a silicon mat, an offset palette knife, a sheet of thin cardboard from a cake box, and a razor blade. You can assume that he or she is about to make _____ cookies.

You made a batch of cookies that spread too much and were also hard, dry, and pale. The most likely cause of these results was _____________________________.

Cookie mixing methods differ from cake mixing methods in that for cookie mixing methods _____________________________________.

A cookie is said to be "short" if it is _____ in fat and _____ in gluten development.

Which of the following statements about the one-stage mixing method is not correct?

Although cookies and cakes are very similar, they differ in terms of their _____.

Why would you double-pan a batch of cookies?

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.

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

Filters

A cookie is said to be "short" if it is _ in fat and _ in gluten development.