Just Cookies: Question Preview (ID: 16416)


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To produce a crisper cookie, increase the amount of ____ in the cookie dough.
a) fat and moisture b) fat and sugar c) sugar d) sugar and moisture
To produce a more chewy cookie, increase the amount of ____ in the cookie dough.
a) fat and moisture b) fat and sugar c) sugar d) sugar, moisture, and eggs
Which of the following gives the correct sequence for the creaming method of mixing cookie dough?
a) Mix sugar with flour, add liquid and eggs, and blend in shortening and leavening agent. b) Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent. c) Mix sugar with leavening agent, add flour and eggs, and blend in shortening. d) Mix sugar, flour, and leavening agent, blend with shortening, and add liquid and eggs.
The flavor of cookies is primarily determined by the ____.
a) length of time the dough is mixed b) quality of the ingredients that make up the dough c) temperature of the oven d) the leavener used
As pâte à choux bakes, the batter ____.
a) rises, the center becomes hollow, and the outside becomes crisp b) rises, the center becomes hollow, and the outside becomes soft c) contracts, the center solidifies, and the outside becomes tender and flaky d) solidifies, the center firms, and the outside becomes crisp
Fritters are ____.
a) always made from dough b) always made from batter c) made from either dough or batter d) made from a mixture that is not quite batter and not quite dough
If fruits or nuts are to be added to muffins they should be ____.
a) folded into the liquid ingredients b) mixed with the dry ingredients c) mixed with the shortening d) folded in at the end of preparation
Which of the following describes the biscuit method?
a) Combine dry ingredients, cut in shortening, then add liquid ingredients. b) Combine dry ingredients, cut in liquid ingredients, then add shortening. c) Combine liquid ingredients with dry ingredients, then cut in shortening. d) Combine liquid ingredients with shortening, then add dry ingredients all at once.
Which of the following forming methods is used to create pinwheel- and checkerboard-patterned cookies?
a) Spritz b) Icebox c) Bar d) Sheet
Gluten is less likely to overdevelop using the creaming method because the flour is _____.
a) added last b) added first c) never sifted d) always low gluten
To produce a softer cookie, increase the amount of ____ in the cookie dough.
a) fat and moisture b) fat and sugar c) sugar d) sugar and moisture
Which of the following describes the relationship between the amount of gluten in flour and the resulting texture in cookies?
a) Medium-gluten flour makes the most tender cookies. b) The higher the gluten, the tougher the cookie. c) The lower the gluten, the tougher the cookie. d) There is no connection between gluten and cookie texture.
Crêpes require no leavening agent because they are ____.
a) naturally stiff b) paper thin c) always made with self-rising flour d) made with lots of eggs
Cornmeal must always be combined with wheat flour to create a dough or batter because ____.
a) cornmeal is too high in gluten b) cornmeal contains no gluten c) cornmeal contains a natural leavener d) cornmeal has a bitter taste
Which of the following is the key difference between muffin and biscuit preparation?
a) Type of sugar. b) Amount of mixing time once liquid is added c) Type of fat. d) Type of leavening
Pâte à choux is one of the few pastry preparations that is made ____.
a) without liquid b) without fat c) in the oven d) on the stovetop
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