Pastry 1 Final Exam – Questions With A+
Solutions
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Terms in this set (233)
T/F: Using granulated false
sugar in butter cookie
dough increases spread.
What can be responsible Oven temperature was too low, Fat and sugar were
for cookies that spread creamed too long, Too much chemical leavening
too much during baking? was used
To prepare equal size a portion scoop is used.
drop cookies:
Spritz cookies are piping bag.
formed using a:
In On Baking, the recipe cookies stick excessively on parchment-lined
for Amaretti requires sheets, cookies spread too much and are too sweet,
almond paste of 67% cookies are too sweet.
almonds. If all the
ingredients in the recipe
remained the same but
the almond paste used
contained 50% almonds,
the result could be:
Almond horns and are dairy free, are gluten free, have a slight crunch
Amaretti: with a soft interior.
Which of the following Wafer
make-up methods is used
to make tuile cookies?
,Which of the following Paring knife, Pastry wheel, Cookie cutter
tools can be used to
portion rolled cookies?
Using a high percentage fudgy
of butter to flour and not
too many eggs produces
a ________ brownie.
Which cookies are NOT Rugelach
made from stencil
batter?
To decrease spread in a use powdered sugar in the formula.
cookie:
T/F: To make cookie false
dough that produces
cookies with minimum
spread, it is necessary to
cream the butter and
sugar until light and very
fluffy.
T/F: For softer cookies, false
cool them on racks, then
wrap them after they
have cooled completely.
T/F: Because cookies false
contain a larger quantity
of fat than most other
bakeshop items,
overmixing is not usually
of concern.
T/F: A portion scoop is false
recommended when
portioning dough for
icebox cookies.
, T/F: Folding nuts and true
chips into cookie dough
by hand or minimally on
low speed in a mixer
prevents gluten from
developing.
T/F: To retain a moist true
consistency, brownies are
baked until the batter is
set but not dry.
T/F: Tuile batter cookies true
are shaped as soon as
they are removed from
the oven.
T/F: Brownies are usually true
mixed using the same
procedures as for high-
fat cakes.
Biscotti, cookies of Italian twice baked
origin, are ________ before
serving.
Delicate wafer cookies tuile
are made from ________
batter.
Chocolate chip cookies not
baked at too high
temperatures will ________
sufficiently spread during
baking.
________ cookies are made cut out
from a firm dough
flattened into a sheet
before portioning.
Icebox cookies are crisp
characterized by a thin,
________ texture.
Solutions
Save
Terms in this set (233)
T/F: Using granulated false
sugar in butter cookie
dough increases spread.
What can be responsible Oven temperature was too low, Fat and sugar were
for cookies that spread creamed too long, Too much chemical leavening
too much during baking? was used
To prepare equal size a portion scoop is used.
drop cookies:
Spritz cookies are piping bag.
formed using a:
In On Baking, the recipe cookies stick excessively on parchment-lined
for Amaretti requires sheets, cookies spread too much and are too sweet,
almond paste of 67% cookies are too sweet.
almonds. If all the
ingredients in the recipe
remained the same but
the almond paste used
contained 50% almonds,
the result could be:
Almond horns and are dairy free, are gluten free, have a slight crunch
Amaretti: with a soft interior.
Which of the following Wafer
make-up methods is used
to make tuile cookies?
,Which of the following Paring knife, Pastry wheel, Cookie cutter
tools can be used to
portion rolled cookies?
Using a high percentage fudgy
of butter to flour and not
too many eggs produces
a ________ brownie.
Which cookies are NOT Rugelach
made from stencil
batter?
To decrease spread in a use powdered sugar in the formula.
cookie:
T/F: To make cookie false
dough that produces
cookies with minimum
spread, it is necessary to
cream the butter and
sugar until light and very
fluffy.
T/F: For softer cookies, false
cool them on racks, then
wrap them after they
have cooled completely.
T/F: Because cookies false
contain a larger quantity
of fat than most other
bakeshop items,
overmixing is not usually
of concern.
T/F: A portion scoop is false
recommended when
portioning dough for
icebox cookies.
, T/F: Folding nuts and true
chips into cookie dough
by hand or minimally on
low speed in a mixer
prevents gluten from
developing.
T/F: To retain a moist true
consistency, brownies are
baked until the batter is
set but not dry.
T/F: Tuile batter cookies true
are shaped as soon as
they are removed from
the oven.
T/F: Brownies are usually true
mixed using the same
procedures as for high-
fat cakes.
Biscotti, cookies of Italian twice baked
origin, are ________ before
serving.
Delicate wafer cookies tuile
are made from ________
batter.
Chocolate chip cookies not
baked at too high
temperatures will ________
sufficiently spread during
baking.
________ cookies are made cut out
from a firm dough
flattened into a sheet
before portioning.
Icebox cookies are crisp
characterized by a thin,
________ texture.
