| A | B |
|---|
| Cookies and cakes differ in terms of ___ | size, formulas, and make-up |
| Which is NOT a basic trait of cookies-softness, chewiness, spread, crispness, tetxture? | texture |
| What will make a cookie crisper? | increasing sugar and fat while decreasing liquid |
| Softness is the opposite ___ | crispness |
| Honey, molasses, and corn syrup are ___ sugars | hygroscopic |
| AA cookie made with (1) high proportion of eggs, sugar, and liquid, (2) low proportion of fat and (3) strong flour will be___ | chewy |
| To decrease spread of a cookie, use ________ | high temperature |
| To decrease cookie spread but keep them just as sweet, switch to ________ | confectioner's sugar |
| If a cookie is "short", it is ___ in fat and ___ in gluten development. | high, low |
| The texture, spread, and leavening for a batch of cookies is partially determined by the amount of ______ | creaming |
| Which cookie method tells you to whip eggs with sugar? | sponge |
| Is "stencil" a cookie make-up method? | yes |
| Is "fold" a cookie make-up method? | no |
| To prevent garnishes from falling off, you you ____ | press them into the top |
| What method is good for soft dough? | drop |
| What method is good for stiff dough? | rolled |
| The bar, icebox, and molded methods use a _____ | cylinder |
| Cookies with multicolored patterns are produced with the ___ method | icebox |
| Cookie cut after baking are the__ or___ method | bar, sheet |
| Twice-baked cookies made with the bar method are ___ | biscotti |
| Biscotti means ___ | baked twice |
| What cookies are iced in the pan where they are baked? | sheet |
| You could use a silicon mat, offset palette knife, sheet of cardboard, and a razor blade to make ___ cookies | stencil |
| Greasing a pan too heavily can be helped by ___ | flouring the pan to reduce spread |
| If your cookies are to spread, hard, dry, and pale, you probably cooked them at a temperature that was ___ | too low |
| Double-panning cookies can keep them from ___ | burning on the bottom |
| Tough cookies can be caused by mixing too long, too strong a flour, OR ___ | not enough shortening |
| Cookies that are dry, hard, and too spread can be cause by a baking temperature that is too ___ | low |
| If there is not enough sugar, it can cause a cookie to ___ | not be brown enough |
| Pinwheels, bull's-eye, and checkerboard cookes are made by what? | the icebox method |
| What is a cookie that can be made with the drop method? | chocolate chip |
| What is a cookie that can NOT be made with the drop method? | shortbread |
| Traditional Scottish shortbread is made from__ | butter, flour, and sugar |
| _____ can be made with the stencil or drop method | tuiles |
