Deck 10: Cookies and Brownies

Question 1

Spritz cookies are formed using a

A) cookie press.
B) stencil.
C) rolling pin.
D) biscuit cutter.

Answer 1

A

Question 2

Delicate wafer cookies are made from batter.

Answer 2

tulipe or tuile

Question 3

Folding nuts and chips into cookie dough by hand on low speed in a mixer prevents gluten from developing.

Answer 3

True

Question 4

Icebox cookies are characterized by a thin, texture.

Question 5

Chocolate chip cookies baked at too high temperatures will their shape during baking.

Question 6

In order to make a batch of soft molasses cookies

A) add baking powder to the formula.
B) wrap the tray of cookies while it is still warm.
C) use powdered sugar in the formula.
D) bake the cookies at a slightly lower temperature than that called for in the formula.

Question 7

Which of the following make-up methods is used to make sugar cookies?

A) Piping
B) Cut-out
C) Drop
D) Wafer

Question 8

Which of the following tools is used to portion rolled cookies?

A) Cookie cutter
B) Pastry wheel
C) Paring knife
D) All of the above

Question 9

Because cookies contain a larger quantity of fat than most other bakeshop items, overmixing is not usually of concern.

Question 10

A portion scoop is recommended when portioning dough for icebox cookies.

Question 11

Which of the following cookies are NOT made from stencil batter?

A) Wafer cookies
B) Russian Cigarettes
C) Lacy Pecan Cookies
D) Rugelach

Question 12

To retain a moist consistency, brownies are baked until the batter is set but not dry.

Question 13

cookies are made from a firm dough flattened into a sheet before portioning.

Question 14

Brownies are usually mixed using the same procedures as for high-fat cakes.

Question 15

Biscotti, cookies of Italian origin, are before serving.

Question 16

To decrease spread in a cookie

A) add more baking powder or baking soda to the formula.
B) use lower protein flour.
C) use powdered sugar in the formula.
D) bake cookies on a well-greased baking sheet.

Question 17

For the best results when making cigarette cookies, wrap the cooled wafers around a narrow dowel.

Question 18

In baking, liquid sugar functions as a(n) , absorbing water to produce a(n)
cookie.