Exam Questions Chapter 18 Cookies

Chapter 18

Cookies

TEST QUESTIONS

Multiple Choice

1. Although cookies and cakes are very similar, they differ in terms of their _____.

a. size

b. formulas

c. makeup

d. all of the above

2. Which of the following is not one of the four basic characteristics of cookies?

a. Softness

b. Chewiness

c. Spread

d. Crispness

e. Texture

3. What can be done to make cookies crisper?

a. Make them larger or thicker.

b. Increase the proportion of liquid in the mix.

c. Bake them for a shorter time.

d. Increase their sugar and fat content and decrease the liquid.

e. None of the above.

4. In terms of cookie traits, softness is the opposite of _____.

a. chewiness

b. crispness

c. spread

d. either a or b

5. Which of the following statements is true about hygroscopic sugars?

a. Honey, molasses, and corn syrup are examples of hygroscopic sugars.

b. Hygroscopic sugars release moisture into the air around them.

c. Making cookies with a hygroscopic sugar will increase their crispness.

d. All of the above.

6. A cookie made with a high proportion of eggs, sugar, and liquid, a low proportion of fat, and a strong flour will be very _____.

a. crisp

b. chewy

c. soft

d. thin and wide

7. High _____ will decrease the spread of a cookie.

a. sugar content

b. baking soda content

c. liquid content

d. oven temperature

e. none of the above

8. What can you do if you want to decrease the spread of your cookies, but don’t want to make them any less sweet?

a. Switch from granulated to confectioner’s sugar in the formula.

b. Bake them at a lower temperature for a longer time.

c. Make a slacker batter by adding more liquid.

d. Use a weaker flour or decrease gluten in the dough by mixing it for a shorter time.

9. Which of the following is not one of the basic cookie mixing methods?

a. One-stage

b. Creaming

c. Muffin

d. Sanding

10. Cookie mixing methods differ from cake mixing methods in that for cookie mixing methods _____________________________________.

a. more liquid is incorporated

b. more gluten is developed

c. it is more difficult to achieve a smooth, uniform mix

d. none of the above

11. Which of the following statements about the one-stage mixing method is not correct?

a. All ingredients are placed in the mixer at once.

b. This method is particularly useful for low-moisture cookies.

c. The baker has more control over mixing with this method than with either the creaming or the sponge method.

d. The one-stage method works particularly well for the production of chewy cookies.

12. A cookie is said to be “short” if it is _____ in fat and _____ in gluten development.

a. high; high

b. high; low

c. low; high

d. low; low

13. The amount of creaming performed in the creaming method will help determine the _____ of a batch of cookies.

a. texture

b. spread

c. leavening

d. all of the above

e. none of the above

14. In which cookie mixing method would you whip the eggs with the sugar?

a. Sponge

b. Creaming

c. One-stage

d. Sanding

15. There are eight cookie makeup methods. Which of the following is not one of these eight?

a. Dropped

b. Folded

c. Icebox

d. Stencil

16. If you garnish the tops of your cookies with nuts, fruits, or other items, it is important to __________________________________ so that the garnishes do not fall off after baking.

a. gently press the items on top of the cookies as soon as they are panned

b. macerate the items in a flavored syrup or liquor

c. add a drop of buttercream icing to the bottom of the item before it is pressed onto the baked cookie

d. remove the cookies from the oven halfway through their baking time, place the items on top of the cookies, and then return the cookies to the oven for the other half of their baking time

17. Three of the following methods are best suited for cookies that are produced from soft doughs or batters. Which method is better for cookies with a stiff dough?

a. Bagged

b. Dropped

c. Rolled

d. Stencil

18. Which of the following is a key step in the sanding method for mixing cookie doughs?

a. Whip the eggs and sugar until light.

b. Mix the dry ingredients with the fat.

c. Sift the flour and add it to the liquid ingredients.

d. Mix the sugar with the fat.

19. Cookies with multicolored patterns such as checkerboards and pinwheels are produced with the _____ method.

a. stencil

b. bar

c. icebox

d. bagged

20. _________________ cookies are cut after they are baked.

a. Bar and sheet

b. Rolled and sheet

c. Stencil and rolled

d. Icebox and bar

21. _____ are twice-baked cookie made with the bar method.

a. Tuiles

b. Macaroons

c. Biscotti

d. Shortbread

22. Biscotti means ______________.

a. little biscuit

b. two cuts

c. baked twice

d. none of the above

23. Which of the following cookies are iced in the pan where they were baked?

a. Bar

b. Stencil

c. Molded

d. Sheet

24. A pastry chef has assembled a sheet pan with a silicon mat, an offset palette knife, a sheet of thin cardboard from a cake box, and a razor blade. You can assume that he or she is about to make _____ cookies.

a. sheet

b. icebox

c. stencil

d. rolled

25. Which of the following techniques can be used to reduce the spread of cookies?

a. Bake the cookies at a lower temperature.

b. Flour the pan after greasing it.

c. Sprinkle confectioner’s sugar on the pan.

d. All of the above.

26. You made a batch of cookies that spread too much and were also hard, dry, and pale. The most likely cause of these results was _____________________________.

a. allowing them to cool in a cold draft

b. removing them from the pans before they cooled completely

c. baking them at too high a temperature

d. baking them at too low a temperature

27. Why would you double-pan a batch of cookies?

a. To prevent burning the bottoms of the cookies.

b. To keep the cookies from cracking.

c. To prevent the cookies from becoming too crumbly.

d. To keep the cookies from being too soft.

28. Which of the following causes toughness in cookies?

a. Mixing them too long.

b. Using flour that’s too strong.

c. Not using enough shortening.

d. Any of the above.

29. Too low a baking temperature can cause a cookie to _____.

a. be too dry

b. be too hard

c. spread too much

d. all of the above

30. Not enough sugar can cause a cookie to _____.

a. be too crumbly

b. stick to the pan

c. spread too much

d. not brown enough

31. Pinwheels, bull’s-eye, and checkerboard cookies are all made with the _____ method.

a. stencil

b. sheet

c. bagged

d. icebox

32. Which of the following is not a cookie traditionally made with the dropped method?

a. Chocolate chip

b. Oatmeal raisin

c. Shortbread

d. Double-chocolate macadamia chunk

33. If the only ingredients you used were butter, flour, and sugar, you would be making _____.

a. a stencil cookie

b. biscotti

c. traditional Scottish shortbread

d. speculaas

34. Tuiles are made with the _____ method.

a. stencil

b. dropped

c. icebox

d. either a or b

True/False

T F 35. If you want to make crisp cookies, it helps to make them small and thin.

T F 36. High fat and sugar content help make cookies crisp.

T F 37. Cookies can be made chewier by decreasing their egg content.

T F 38. Overbaking increases crispness.

T F 39. The following factors all increase spread in cookies: heavily greased pans, high sugar content, high liquid content, high oven temperature.

T F 40. In the one-stage mixing method, all ingredients are placed in the mixing bowl and mixed together at one time.

T F 41. In the creaming method, the fat, sugar, and flour are creamed together; then the eggs and liquid are added and blended in.

T F 42. Bagged cookies must be made with very stiff doughs so that they will hold their shapes.

T F 43. Doughs for rolled cookies, molded cookies, and icebox cookies must usually be chilled before makeup.

T F 44. Some cookies made up by the dropped method must be flattened on the pans, while others will spread by themselves.

T F 45. Rolled cookies should be cut from the rolled-out dough about ½ inch apart.

T F 46. Uniform thickness is an important consideration when cutting icebox cookies.

T F 47. Most cookies are baked at a fairly high temperature for a short time.

T F 48. Unless the pans have been lined with silicone paper, you should remove cookies from baking pans while they are still warm.

T F 49. Cookies should be cooled as rapidly as possible.

T F 50. There is more risk of overmixing in the creaming method than there is in the one-stage method.

T F 51. If you make cookies by the creaming method and want the cookies to hold their shape and not spread too much, you should cream the fat and sugar longer.