Question 1

Overbaking increases crispness.

Accepted Answer

A) True 
 B)False

Question 2

What can be done to make cookies crisper?

Accepted Answer

A)  Make them larger or thicker. 
B)  Increase the proportion of liquid in the mix. 
C)  Bake them for a shorter time. 
D)  Increase their sugar and fat content and decrease the liquid. 
E)  None of the above. 
A)  Make them larger or thicker. 
B)  Increase the proportion of liquid in the mix. 
C)  Bake them for a shorter time. 
D)  Increase their sugar and fat content and decrease the liquid. 
E)  None of the above.

Question 3

Cookies with multicolored patterns such as checkerboards and pinwheels are produced with the _____ method.

Accepted Answer

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

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

_____ are twice-baked cookie made with the bar method.

Accepted Answer

A)  Tuiles 
B)  Macaroons 
C)  Biscotti 
D)  Shortbread 
A)  Tuiles 
B)  Macaroons 
C)  Biscotti 
D)  Shortbread

Question 6

If the only ingredients you used were butter, flour, and sugar, you would be making _____.

Accepted Answer

A)  a stencil cookie 
B)  biscotti 
C)  traditional Scottish shortbread 
D)  speculaas 
A)  a stencil cookie 
B)  biscotti 
C)  traditional Scottish shortbread 
D)  speculaas

Question 7

Which of the following techniques can be used to reduce the spread of cookies?

Accepted Answer

A)  Bake the cookies at a lower temperature. 
B)  Flour the pan after greasing it. 
C)  Sprinkle confectioner's sugar on the pan. 
D)  All of the above. 
A)  Bake the cookies at a lower temperature. 
B)  Flour the pan after greasing it. 
C)  Sprinkle confectioner's sugar on the pan. 
D)  All of the above.

Question 8

A cookie made with a high proportion of eggs, sugar, and liquid, a low proportion of fat, and a strong flour will be very _____.

Accepted Answer

A)  crisp 
B)  chewy 
C)  soft 
D)  thin and wide 
A)  crisp 
B)  chewy 
C)  soft 
D)  thin and wide

Question 9

Cookies should be cooled as rapidly as possible.

Accepted Answer

A) True 
 B)False

Question 10

Which of the following is not one of the four basic characteristics of cookies?

Accepted Answer

A)  Softness 
B)  Chewiness 
C)  Spread 
D)  Crispness 
E)  Texture 
A)  Softness 
B)  Chewiness 
C)  Spread 
D)  Crispness 
E)  Texture

Question 11

Which of the following is a key step in the sanding method for mixing cookie doughs?

Accepted Answer

A)  Whip the eggs and sugar until light. 
B)  Mix the dry ingredients with the fat. 
C)  Sift the flour and add it to the liquid ingredients. 
D)  Mix the sugar with the fat. 
A)  Whip the eggs and sugar until light. 
B)  Mix the dry ingredients with the fat. 
C)  Sift the flour and add it to the liquid ingredients. 
D)  Mix the sugar with the fat.

Overbaking increases crispness.

What can be done to make cookies crisper?

Cookies with multicolored patterns such as checkerboards and pinwheels are produced with the _____ method.

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

_____ are twice-baked cookie made with the bar method.

If the only ingredients you used were butter, flour, and sugar, you would be making _____.

Which of the following techniques can be used to reduce the spread of cookies?

A cookie made with a high proportion of eggs, sugar, and liquid, a low proportion of fat, and a strong flour will be very _____.

Cookies should be cooled as rapidly as possible.

Which of the following is not one of the four basic characteristics of cookies?

Which of the following is a key step in the sanding method for mixing cookie doughs?

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

Exam 18: Cookies

Overbaking increases crispness.

What can be done to make cookies crisper?

Cookies with multicolored patterns such as checkerboards and pinwheels are produced with the _____ method.

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

_____ are twice-baked cookie made with the bar method.

If the only ingredients you used were butter, flour, and sugar, you would be making _____.

Which of the following techniques can be used to reduce the spread of cookies?

A cookie made with a high proportion of eggs, sugar, and liquid, a low proportion of fat, and a strong flour will be very _____.

Cookies should be cooled as rapidly as possible.

Which of the following is not one of the four basic characteristics of cookies?

Which of the following is a key step in the sanding method for mixing cookie doughs?

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