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Which of the following forming methods is used to create pinwheel- and checkerboard-patterned cookies?
sugar, moisture, and eggs
Combine dry ingredients, cut in shortening, then add liquid ingredients.
sugar
The higher the gluten, the tougher the cookie.
on the stovetop
folded in at the end of preparation
made from either dough or batter
Icebox
Which of the following describes the relationship between the amount of gluten in flour and the resulting texture in cookies?
sugar, moisture, and eggs
Combine dry ingredients, cut in shortening, then add liquid ingredients.
sugar
The higher the gluten, the tougher the cookie.
on the stovetop
folded in at the end of preparation
made from either dough or batter
Icebox
Fritters are ____.
sugar, moisture, and eggs
Combine dry ingredients, cut in shortening, then add liquid ingredients.
sugar
The higher the gluten, the tougher the cookie.
on the stovetop
folded in at the end of preparation
made from either dough or batter
Icebox
Pâte à choux is one of the few pastry preparations that is made ____.
sugar, moisture, and eggs
Combine dry ingredients, cut in shortening, then add liquid ingredients.
sugar
The higher the gluten, the tougher the cookie.
on the stovetop
folded in at the end of preparation
made from either dough or batter
Icebox
To produce a crisper cookie, increase the amount of ____ in the cookie dough.
sugar, moisture, and eggs
Combine dry ingredients, cut in shortening, then add liquid ingredients.
sugar
The higher the gluten, the tougher the cookie.
on the stovetop
folded in at the end of preparation
made from either dough or batter
Icebox
If fruits or nuts are to be added to muffins they should be ____.
sugar, moisture, and eggs
Combine dry ingredients, cut in shortening, then add liquid ingredients.
sugar
The higher the gluten, the tougher the cookie.
on the stovetop
folded in at the end of preparation
made from either dough or batter
Icebox
Which of the following describes the biscuit method?
sugar, moisture, and eggs
Combine dry ingredients, cut in shortening, then add liquid ingredients.
sugar
The higher the gluten, the tougher the cookie.
on the stovetop
folded in at the end of preparation
made from either dough or batter
Icebox
To produce a more chewy cookie, increase the amount of ____ in the cookie dough.
sugar, moisture, and eggs
Combine dry ingredients, cut in shortening, then add liquid ingredients.
sugar
The higher the gluten, the tougher the cookie.
on the stovetop
folded in at the end of preparation
made from either dough or batter
Icebox
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