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Pâte à choux is one of the few pastry preparations that is made ____.
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
sugar, moisture, and eggs
added last
on the stovetop
The higher the gluten, the tougher the cookie.
sugar
Icebox
paper thin
Which of the following gives the correct sequence for the creaming method of mixing cookie dough?
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
sugar, moisture, and eggs
added last
on the stovetop
The higher the gluten, the tougher the cookie.
sugar
Icebox
paper thin
Gluten is less likely to overdevelop using the creaming method because the flour is _____.
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
sugar, moisture, and eggs
added last
on the stovetop
The higher the gluten, the tougher the cookie.
sugar
Icebox
paper thin
To produce a more chewy cookie, increase the amount of ____ in the cookie dough.
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
sugar, moisture, and eggs
added last
on the stovetop
The higher the gluten, the tougher the cookie.
sugar
Icebox
paper thin
Which of the following forming methods is used to create pinwheel- and checkerboard-patterned cookies?
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
sugar, moisture, and eggs
added last
on the stovetop
The higher the gluten, the tougher the cookie.
sugar
Icebox
paper thin
Which of the following describes the relationship between the amount of gluten in flour and the resulting texture in cookies?
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
sugar, moisture, and eggs
added last
on the stovetop
The higher the gluten, the tougher the cookie.
sugar
Icebox
paper thin
Crêpes require no leavening agent because they are ____.
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
sugar, moisture, and eggs
added last
on the stovetop
The higher the gluten, the tougher the cookie.
sugar
Icebox
paper thin
To produce a crisper cookie, increase the amount of ____ in the cookie dough.
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
sugar, moisture, and eggs
added last
on the stovetop
The higher the gluten, the tougher the cookie.
sugar
Icebox
paper thin
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