On Baking
A quiz on the material covered in chapter 10 in the "On Baking" textbook by Labensky, Martel, and Damme. Made to help me ace my tests.
- 1.
Most cookies are made using which mixing method?
- A.
Biscuit method
- B.
Muffin method
- C.
Creaming method
Correct Answer
C. Creaming methodExplanation
The correct answer is the creaming method. This mixing method involves beating together the fat (usually butter) and sugar until it becomes light and fluffy. This incorporates air into the mixture, resulting in a tender and light texture for the cookies. The other options, biscuit method and muffin method, are used for different types of baked goods such as biscuits and muffins respectively.Rate this question:
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- 2.
When making cookies, liquid and flour ingredients should be added alternately.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Most cookie batters don't contain as much liquid as quick bread batters, so alternately adding liquid and flour is unnecessary.Rate this question:
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- 3.
When a cookie dough is thoroughly creamed, sugars dissolve and fat is aerated. A thoroughly creamed mixture of sugar and fat produces what kind of cookie?
- A.
A cookie with maximum spread
- B.
A cookie with minimal spread
- C.
A cookie that is chewy
Correct Answer
A. A cookie with maximum spreadExplanation
When a cookie dough is thoroughly creamed, the sugars dissolve and the fat is aerated. This creates air pockets in the dough, which leads to a cookie with maximum spread when baked. The air pockets expand during baking, causing the cookie to spread out more and result in a thinner and larger cookie. Therefore, a thoroughly creamed mixture of sugar and fat produces a cookie with maximum spread.Rate this question:
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- 4.
What is the procedure for mixing cookie doughs using the creaming methods? Outline the steps.
- 5.
Which of these cookies is NOT made using the egg foam method?
- A.
Tulipe cookies
- B.
Madeleines
- C.
Sugar cookies
Correct Answer
C. Sugar cookiesExplanation
The egg foam method is a technique used in baking to incorporate air into the batter by beating eggs or egg whites until they become light and fluffy. Both Tulipe cookies and Madeleines are made using the egg foam method as they require beaten eggs to create a light and airy texture. On the other hand, Sugar cookies are not made using this method, as they typically have a denser and crumbly texture, which is achieved by creaming butter and sugar together.Rate this question:
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- 6.
The dough used to make these cookies is shaped into a log or rectangle, chilled, then sliced into individual pieces before baking. What are they called?
- A.
Drop cookies
- B.
Icebox cookies
- C.
Bar cookies
- D.
Sheet cookies
- E.
Cut-out cookies
- F.
Pressed cookies
- G.
Rolled or molded cookies
- H.
Wafer cookies
Correct Answer
B. Icebox cookiesExplanation
Icebox cookies are made by shaping the dough into a log or rectangle, chilling it, and then slicing it into individual pieces before baking. This method allows for easy portioning and uniformity in size and shape. The dough is typically chilled in the refrigerator or freezer, which helps to firm it up and prevent spreading during baking. Icebox cookies are a convenient option as the dough can be prepared in advance and stored in the fridge or freezer until ready to bake.Rate this question:
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- 7.
These cookies are made from a stiff dough that is rolled into a log, baked, then cut into thick slices. One example is the biscotti. What type of cookie is this?
- A.
Drop cookies
- B.
Icebox cookies
- C.
Bar cookies
- D.
Sheet cookies
- E.
Pressed cookies
- F.
Cut-out cookies
Correct Answer
C. Bar cookiesExplanation
Bar cookies are made from a stiff dough that is rolled into a log, baked, and then cut into thick slices. This matches the description given in the question, where the cookies are made from a stiff dough that is rolled into a log and then sliced. Therefore, the correct answer is bar cookies.Rate this question:
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- 8.
These cookies are made from a dough or batter that is pressed, poured or layered in shallow pans and cut into portions after baking, usually in squares or rectangles. Often these cookies are layered or filled with fruit. Brownies technically fall under this category. What are these cookies called?
- A.
Drop cookies
- B.
Icebox cookies
- C.
Bar cookies
- D.
Sheet cookies
- E.
Cut-out cookies
- F.
Pressed cookies
Correct Answer
D. Sheet cookiesExplanation
Sheet cookies are made from a dough or batter that is pressed, poured or layered in shallow pans and cut into portions after baking, usually in squares or rectangles. Brownies also fall under this category.Rate this question:
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- 9.
Which of these is NOT an example of a sheet cookie?
- A.
Brownies
- B.
Biscotti
- C.
Linzer tarts
- D.
Lime bars
Correct Answer
B. BiscottiExplanation
Biscotti is not an example of a sheet cookie because it is typically baked in a loaf shape and then sliced into individual cookies. Sheet cookies, on the other hand, are made by spreading the cookie dough onto a baking sheet and baking it as a whole before cutting it into individual pieces. Brownies, Linzer tarts, and Lime bars are examples of sheet cookies as they are baked in a single sheet and then cut into squares or bars.Rate this question:
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- 10.
This type of cookie is made from a firm dough that is chilled and then rolled out into a sheet. Various shapes are cut out of the dough before baking. What are these cookies called?
- A.
Drop cookies
- B.
Icebox cookies
- C.
Bar cookies
- D.
Sheet cookies
- E.
Cut-out cookies
- F.
Pressed cookies
Correct Answer
E. Cut-out cookiesExplanation
Cut-out cookies are made from a firm dough that is chilled and then rolled out into a sheet. Various shapes are cut out of the dough before baking. This process allows for the creation of cookies in different shapes and sizes. The dough can be decorated with icing or sprinkles after baking.Rate this question:
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- 11.
For best results, to what thickness should cut-out cookie dough be rolled?
- A.
1 inch
- B.
1/2 inch
- C.
Between 1/4 and 1/8 inch
- D.
Between 1 and 1/2 inches
Correct Answer
C. Between 1/4 and 1/8 inchExplanation
The best thickness for cut-out cookie dough to be rolled is between 1/4 and 1/8 inch. This thickness allows the cookies to bake evenly and ensures that they are not too thick or too thin. If the dough is rolled too thick, the cookies may not bake properly and could be doughy in the center. On the other hand, if the dough is rolled too thin, the cookies may become too crispy or burnt. Rolling the dough between 1/4 and 1/8 inch ensures a perfect balance of texture and flavor in the finished cookies.Rate this question:
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- 12.
These cookies are made with a soft dough that is squeezed out of a bag through a pastry tip. What are they called?
- A.
Drop cookies
- B.
Icebox cookies
- C.
Bar cookies
- D.
Sheet cookies
- E.
Cut-out cookies
- F.
Pressed cookies
Correct Answer
F. Pressed cookiesExplanation
Pressed cookies are made by squeezing soft dough out of a bag through a pastry tip. This method of shaping the cookies gives them a distinct appearance with decorative patterns. Drop cookies, icebox cookies, bar cookies, sheet cookies, and cut-out cookies are all made using different techniques and do not involve squeezing the dough through a pastry tip. Therefore, pressed cookies is the correct answer.Rate this question:
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- 13.
Doughs for pressed cookies often use eggs as their only liquid.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Pressed cookies are a type of cookie that is made by pressing the dough through a cookie press or piping bag to create different shapes. These cookies typically have a firm and dense texture. Using eggs as the only liquid in the dough helps to bind the ingredients together and adds moisture to the dough, resulting in a smooth and pliable consistency. Eggs also contribute to the structure and richness of the cookies. Therefore, it is true that doughs for pressed cookies often use eggs as their only liquid.Rate this question:
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- 14.
Which of these is NOT a problem in regards to pressed cookies?
- A.
Using too much fat or too soft a flour can cause cookies to spread and lose their shape.
- B.
Overcreaming the dough may result in a dough that won't retain its shape after piping.
- C.
They are extremely delicate and thin.
Correct Answer
C. They are extremely delicate and thin.Explanation
The given answer states that pressed cookies being extremely delicate and thin is NOT a problem. However, this statement contradicts the information provided in the question, which states that using too much fat or too soft a flour can cause cookies to spread and lose their shape, and overcreaming the dough may result in a dough that won't retain its shape after piping. Therefore, being extremely delicate and thin can indeed be a problem for pressed cookies.Rate this question:
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- 15.
These cookies are made from a stiff dough that is hand-shaped into spheres, crescents, or other traditional shapes. What are they called?
- A.
Drop cookies
- B.
Icebox cookies
- C.
Bar cookies
- D.
Sheet cookies
- E.
Rolled or molded cookies
- F.
Wafer cookies
Correct Answer
E. Rolled or molded cookiesExplanation
Rolled or molded cookies are made from a stiff dough that is shaped by hand into spheres, crescents, or other traditional shapes. This process involves rolling the dough into a sheet and then using cookie cutters or molds to shape the cookies. These cookies are different from drop cookies, which are made by dropping spoonfuls of dough onto a baking sheet, and bar cookies, which are made by baking the dough in a large pan and then cutting it into bars. Icebox cookies, sheet cookies, and wafer cookies are not made using the same shaping method as rolled or molded cookies.Rate this question:
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- 16.
These cookies are very thin and delicate. They are made from a thin egg foam batter that is poured or spread into a baking sheet. They can be molded into a variety of shapes when they're still hot. What are they called?
- A.
Drop cookies
- B.
Icebox cookies
- C.
Bar cookies
- D.
Sheet cookies
- E.
Cut-out cookies
- F.
Rolled or molded cookies
- G.
Wafer cookies
Correct Answer
G. Wafer cookiesExplanation
Wafer cookies are thin and delicate cookies made from a thin egg foam batter that is poured or spread into a baking sheet. They can be molded into various shapes while still hot. The other options listed are not specifically described as being made from a thin egg foam batter or being able to be molded into shapes when hot.Rate this question:
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- 17.
Stencil batter is another name for wafer batter.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Stencil batter is indeed another name for wafer batter. Both terms refer to a type of batter that is used to make wafer cookies. Therefore, the statement is true.Rate this question:
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- 18.
What should ideally be used for a soft cookie texture?
- A.
A dough with a high fat and sugar content, but a low liquid content.
- B.
A dough with a high liquid content, but a low fat and sugar content.
- C.
A dough with high fat, sugar, and liquid content.
Correct Answer
B. A dough with a high liquid content, but a low fat and sugar content.Explanation
A soft cookie texture is achieved by using a dough with a high liquid content, but a low fat and sugar content. The high liquid content helps to keep the dough moist and prevents it from becoming dry and crumbly. On the other hand, a low fat and sugar content prevents the cookies from spreading too much during baking and becoming too crispy. This combination of ingredients creates a soft and chewy texture in the cookies.Rate this question:
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- 19.
What should you do to get a more crispy cookie?
- A.
Make a dough that has high fat and sugar content, but a low moisture content.
- B.
Mae a dough with a high moisture content and a lower proportion of fat and sugar.
- C.
Use more baking powder and use a flour with a weak protein content.
Correct Answer
A. Make a dough that has high fat and sugar content, but a low moisture content.Explanation
To get a more crispy cookie, making a dough with high fat and sugar content is important as it promotes browning and crispiness during baking. Additionally, a low moisture content is necessary to prevent the cookie from becoming soft and chewy. The combination of high fat and sugar, along with low moisture, helps to create a crispy texture in the cookie.Rate this question:
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- 20.
Increasing the amount of leavening agents (such as baking powder or baking soda) will decrease the spread of your cookies.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Increasing the amount of leavening agents in cookies, such as baking powder or baking soda, will actually increase the spread of the cookies. Leavening agents release gas when heated, causing the dough to rise and spread. Therefore, increasing the amount of leavening agents will result in more gas being released, leading to a greater spread of the cookies during baking.Rate this question:
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- 21.
What are some ways to create a more crisp and thin cookie?
- A.
Using coarse granulated sugar
- B.
Using powdered sugar
- C.
Using flour with a higher protein
- D.
Baking at a low oven temperature
Correct Answer(s)
A. Using coarse granulated sugar
C. Using flour with a higher protein
D. Baking at a low oven temperatureExplanation
Using coarse granulated sugar, using flour with a higher protein, and baking at a low oven temperature are all ways to create a more crisp and thin cookie. Coarse granulated sugar adds texture to the cookie, making it crispier. Flour with a higher protein content helps to develop gluten, which adds structure and crispness to the cookie. Baking at a low oven temperature allows the cookie to spread and cook evenly, resulting in a thinner and crisper texture.Rate this question:
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- 22.
What is a humectant?
- A.
A protein in flour
- B.
A substance such as corn syrup, glucose, or honey that absorbs moisture and makes baked goods soft and tender.
- C.
A cookie gun, which is a hollow tube fitted with a plunger and a decorative tip.
Correct Answer
B. A substance such as corn syrup, glucose, or honey that absorbs moisture and makes baked goods soft and tender.Explanation
A humectant is a substance that absorbs moisture and helps to retain it, making baked goods soft and tender. Common examples of humectants include corn syrup, glucose, and honey. These ingredients attract and hold onto water molecules, preventing the baked goods from drying out and maintaining their texture.Rate this question:
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- 23.
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