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Match it! Select the correct answer from the pull down...Good luck!
As pâte à choux bakes, the batter ____.
sugar
The higher the gluten, the tougher the cookie.
rises, the center becomes hollow, and the outside becomes crisp
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
made from either dough or batter
cornmeal contains no gluten
quality of the ingredients that make up the dough
Icebox
Which of the following forming methods is used to create pinwheel- and checkerboard-patterned cookies?
sugar
The higher the gluten, the tougher the cookie.
rises, the center becomes hollow, and the outside becomes crisp
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
made from either dough or batter
cornmeal contains no gluten
quality of the ingredients that make up the dough
Icebox
Which of the following describes the relationship between the amount of gluten in flour and the resulting texture in cookies?
sugar
The higher the gluten, the tougher the cookie.
rises, the center becomes hollow, and the outside becomes crisp
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
made from either dough or batter
cornmeal contains no gluten
quality of the ingredients that make up the dough
Icebox
Which of the following gives the correct sequence for the creaming method of mixing cookie dough?
sugar
The higher the gluten, the tougher the cookie.
rises, the center becomes hollow, and the outside becomes crisp
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
made from either dough or batter
cornmeal contains no gluten
quality of the ingredients that make up the dough
Icebox
Cornmeal must always be combined with wheat flour to create a dough or batter because ____.
sugar
The higher the gluten, the tougher the cookie.
rises, the center becomes hollow, and the outside becomes crisp
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
made from either dough or batter
cornmeal contains no gluten
quality of the ingredients that make up the dough
Icebox
To produce a crisper cookie, increase the amount of ____ in the cookie dough.
sugar
The higher the gluten, the tougher the cookie.
rises, the center becomes hollow, and the outside becomes crisp
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
made from either dough or batter
cornmeal contains no gluten
quality of the ingredients that make up the dough
Icebox
The flavor of cookies is primarily determined by the ____.
sugar
The higher the gluten, the tougher the cookie.
rises, the center becomes hollow, and the outside becomes crisp
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
made from either dough or batter
cornmeal contains no gluten
quality of the ingredients that make up the dough
Icebox
Fritters are ____.
sugar
The higher the gluten, the tougher the cookie.
rises, the center becomes hollow, and the outside becomes crisp
Mix sugar with shortening, add liquid and eggs, and blend in flour and leavening agent.
made from either dough or batter
cornmeal contains no gluten
quality of the ingredients that make up the dough
Icebox
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