Pastry 1 Final Exam UPDATED ACTUAL Questions and CORRECT
Answers
T/F: Using granulated sugar in butter cookie dough false
increases spread.
What can be responsible for cookies that spread too Oven temperature was too low, Fat and sugar were creamed too long, Too much
much during baking? chemical leavening was used
To prepare equal size drop cookies: a portion scoop is used.
Spritz cookies are formed using a: piping bag.
In On Baking, the recipe for Amaretti requires almond cookies stick excessively on parchment-lined sheets, cookies spread too much
paste of 67% almonds. If all the ingredients in the recipe and are too sweet, cookies are too sweet.
remained the same but the almond paste used contained
50% almonds, the result could be:
Almond horns and Amaretti: are dairy free, are gluten free, have a slight crunch with a soft interior.
Which of the following make-up methods is used to make Wafer
tuile cookies?
Which of the following tools can be used to portion Paring knife, Pastry wheel, Cookie cutter
rolled cookies?
Using a high percentage of butter to flour and not too fudgy
many eggs produces a ___ brownie.
Which cookies are NOT made from stencil batter? Rugelach
To decrease spread in a cookie: use powdered sugar in the formula.
T/F: To make cookie dough that produces cookies with false
minimum spread, it is necessary to cream the butter and
sugar until light and very fluffy.
T/F: For softer cookies, cool them on racks, then wrap false
them after they have cooled completely.
T/F: Because cookies contain a larger quantity of fat than false
most other bakeshop items, overmixing is not usually of
concern.
T/F: A portion scoop is recommended when portioning false
dough for icebox cookies.
, T/F: Folding nuts and chips into cookie dough by hand or true
minimally on low speed in a mixer prevents gluten from
developing.
T/F: To retain a moist consistency, brownies are baked true
until the batter is set but not dry.
T/F: Tuile batter cookies are shaped as soon as they are true
removed from the oven.
T/F: Brownies are usually mixed using the same true
procedures as for high-fat cakes.
Biscotti, cookies of Italian origin, are ______ before twice baked
serving.
Delicate wafer cookies are made from ______batter. tuile
Chocolate chip cookies baked at too high temperatures not
will _____ sufficiently spread during baking.
_ ___ cookies are made from a firm dough flattened into cut out
a sheet before portioning.
Icebox cookies are characterized by a thin, _____ texture. crisp
Matcha is also known as _____ powder. green tea
Which ingredients is added to turn baking soda into Cream of tartar
baking powder?
What is NOT a method for mixing quick breads? Kneading method
How would you avoid having discolored or bitter tasting Carefully scale or measure leavening agents and sift them with the flour
biscuits?
What would cause large holes in muffins and a chewy, Overmixing the batter
tough texture?
What is a step in the procedure for preparing quick Roll out the dough before cutting, Mix only enough to combine the ingredients,
breads with the biscuit method? Cut in the fat.
What products are made using the biscuit method? Scones
T/F: An acid ingredient must be added to all quick bread false
formulas in order to activate the chemical leavenings
used to make them rise.
T/F: In Great Britain, a biscuit is what Americans refer to as true
a cookie or cracker.
Answers
T/F: Using granulated sugar in butter cookie dough false
increases spread.
What can be responsible for cookies that spread too Oven temperature was too low, Fat and sugar were creamed too long, Too much
much during baking? chemical leavening was used
To prepare equal size drop cookies: a portion scoop is used.
Spritz cookies are formed using a: piping bag.
In On Baking, the recipe for Amaretti requires almond cookies stick excessively on parchment-lined sheets, cookies spread too much
paste of 67% almonds. If all the ingredients in the recipe and are too sweet, cookies are too sweet.
remained the same but the almond paste used contained
50% almonds, the result could be:
Almond horns and Amaretti: are dairy free, are gluten free, have a slight crunch with a soft interior.
Which of the following make-up methods is used to make Wafer
tuile cookies?
Which of the following tools can be used to portion Paring knife, Pastry wheel, Cookie cutter
rolled cookies?
Using a high percentage of butter to flour and not too fudgy
many eggs produces a ___ brownie.
Which cookies are NOT made from stencil batter? Rugelach
To decrease spread in a cookie: use powdered sugar in the formula.
T/F: To make cookie dough that produces cookies with false
minimum spread, it is necessary to cream the butter and
sugar until light and very fluffy.
T/F: For softer cookies, cool them on racks, then wrap false
them after they have cooled completely.
T/F: Because cookies contain a larger quantity of fat than false
most other bakeshop items, overmixing is not usually of
concern.
T/F: A portion scoop is recommended when portioning false
dough for icebox cookies.
, T/F: Folding nuts and chips into cookie dough by hand or true
minimally on low speed in a mixer prevents gluten from
developing.
T/F: To retain a moist consistency, brownies are baked true
until the batter is set but not dry.
T/F: Tuile batter cookies are shaped as soon as they are true
removed from the oven.
T/F: Brownies are usually mixed using the same true
procedures as for high-fat cakes.
Biscotti, cookies of Italian origin, are ______ before twice baked
serving.
Delicate wafer cookies are made from ______batter. tuile
Chocolate chip cookies baked at too high temperatures not
will _____ sufficiently spread during baking.
_ ___ cookies are made from a firm dough flattened into cut out
a sheet before portioning.
Icebox cookies are characterized by a thin, _____ texture. crisp
Matcha is also known as _____ powder. green tea
Which ingredients is added to turn baking soda into Cream of tartar
baking powder?
What is NOT a method for mixing quick breads? Kneading method
How would you avoid having discolored or bitter tasting Carefully scale or measure leavening agents and sift them with the flour
biscuits?
What would cause large holes in muffins and a chewy, Overmixing the batter
tough texture?
What is a step in the procedure for preparing quick Roll out the dough before cutting, Mix only enough to combine the ingredients,
breads with the biscuit method? Cut in the fat.
What products are made using the biscuit method? Scones
T/F: An acid ingredient must be added to all quick bread false
formulas in order to activate the chemical leavenings
used to make them rise.
T/F: In Great Britain, a biscuit is what Americans refer to as true
a cookie or cracker.
