On Baking

22 Questions | Total Attempts: 221

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Baking Quizzes & Trivia

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.


Questions and Answers
  • 1. 
    What is the procedure for mixing cookie doughs using the creaming methods? Outline the steps.
  • 2. 
    Most cookies are made using which mixing method?
    • A. 

      Biscuit method

    • B. 

      Muffin method

    • C. 

      Creaming method

  • 3. 
    When making cookies, liquid and flour ingredients should be added alternately.
    • A. 

      True

    • B. 

      False

  • 4. 
    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

  • 5. 
    Which of these cookies is NOT made using the egg foam method?
    • A. 

      Tulipe cookies

    • B. 

      Madeleines

    • C. 

      Sugar cookies

  • 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

  • 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

  • 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

  • 9. 
    Which of these is NOT an example of a sheet cookie?
    • A. 

      Brownies

    • B. 

      Biscotti

    • C. 

      Linzer tarts

    • D. 

      Lime bars

  • 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

  • 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

  • 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

  • 13. 
    Doughs for pressed cookies often use eggs as their only liquid.
    • A. 

      True

    • B. 

      False

  • 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.

  • 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

  • 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

  • 17. 
    Stencil batter is another name for wafer batter.
    • A. 

      True

    • B. 

      False

  • 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.

  • 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.

  • 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

  • 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

  • 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.

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