Term
| why is pastry flour desired for cookies? |
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Definition
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Term
| What sugar promotes the most spreading? Granulated or icing? |
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Definition
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Term
| Name the four factors which affect spread of cookies? |
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Definition
| Type of flour, type of sugar, type of leavening and temperature. |
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Term
| Name three mixing methods for batter cookies. |
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Definition
| One step, creaming and blended. |
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Term
| What function do eggs serve? |
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Definition
| They are tougheners and provide structure. |
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Term
| What is the advantage to using ammonium bicarbonate or baker's ammonia? |
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Definition
| It makes for very dry, crispy cookies. |
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Term
| What ingredients provide tenderness? |
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Definition
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Term
| Name 2 reasons for using honey in cookies. |
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Definition
| It sweetens and makes the finished cookie softer. |
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Term
| Describe the creaming method. |
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Definition
| Beat butter to soften. Add sugar and mix to combine. Add eggs to combine. Add dry ingredients and mix, just to combine. |
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Term
| What 3 physical changes happen to cookies in the oven? |
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Definition
| Crust forms, moisture evaporates, fat melts allowing expansion. |
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Term
| Describe the mixing stages in a meringue based cookie. |
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Definition
| Whole eggs or whites are whipped with sugar. Flavourings are added. Dry ingredients are folded in last. |
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Term
| Describe the differences between French, Swiss and Italian meringue. |
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Definition
| French is cold method, eggs whipped with sugar. Swiss is warm method, eggs and sugar are heated then whipped. Italian method is hot. A sugar syrup is heated and added to whipped egg whites and whipped until cool. |
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Term
| Why are acids added to egg whites? |
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Definition
| They lower the pH of the egg whites, relax the proteins and make the whipped whites more stable. |
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Term
| Why is it important to not overmix cookie dough? |
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Definition
| You don't want gluten to develop. |
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Term
| Name 4 ways to ensure a stable meringue. |
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Definition
| Room temperature egg whites, grease free whisk and bowl,stabillizer such as cream of tartar, not overwhipping. |
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Term
| Why is it important to bake foam based cookies right away? |
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Definition
| To prevent loss of volume. |
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Term
| What are three examples of a batter type cookie? |
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Definition
| Rolled(sugar, gingerbread),Dropped(chocolate chip, oatmeal),Bar(biscotti),Icebox,Stencil |
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Term
| What 3 factors ensure a chewy cookie? |
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Definition
| High sugar and liquid, low fat, developed gluten. |
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Term
| What ensures a crispy cookie? |
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Definition
| Low moisture, high sugar and fat,long bake at a low temperature,small size. |
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Term
| What factors ensure a soft cookie? |
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Definition
| High proportion of liquid,low sugar and fat,honey,molassesor corn syrup, underbaking, large size. |
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Term
| What factors contribute to cookie spread? |
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Definition
| Temperature of dough,baking temperature, sugar used, flour used, leavener used,consistency of batter,over greased pans. |
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Term
| Why is uniform sizing important? |
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Definition
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Term
| What chemical changes occur when cookies bake? |
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Definition
| Starch gelatinizes, sugar caramelizes,egg proteins coagulate, CO2 is produced from leaveners. |
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Term
| A peanut butter cookie recipe contains 100% flour,150% fat, 100% sugar,25% eggs besides flavourings and leavening. Is it soft, crispy or chewy? |
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Definition
| Crispy- High fat and sugar, low liquid. |
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Term
| An oatmeal cookie has 100% pastry flour,83% oats,67% butter,133% brown sugar,33% eggs and 8% milk.What consistency is it? |
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Definition
| Soft and chewy. Low gluten, hygroscopic sugar (molasses in the brown sugar)medium fat content,high in liquid. |
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Term
| All cookies contain chemical leaveners. |
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Definition
| False, some are leavened by egg foams(ie:ladyfingers)and some have no leaveners(ie:sables) |
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Term
| Why is ammonium bicarbonate not recommended in soft cookies? |
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Definition
| If the cookie is not really dry, it will have an ammonia taste. |
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Term
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Definition
| It is when the cookie continues to bake after being removed from the oven. |
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Term
Which of the following is not one of the basic cookie mixing methods?
one stage,creaming,muffin,sponge. |
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Definition
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Term
| In which method would you whip the eggs with sugar? |
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Definition
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Term
Of these methods, which is best suited for a stiff dough?
Piped,drop,rolled,stencil. |
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Definition
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Term
| High______will decrease the spread of a cookie. A.sugar content B.baking soda content C.liquid content D.oven temperature |
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Definition
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Term
| true or false? Cookie flour has a protein content of 7-8.5%. |
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Definition
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Term
| What type of cookie is shortbread? |
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Definition
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Term
| Why is the blended method a good choice for mixing shortbread batter? |
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Definition
| Shortbread is a low moisture formula, so gluten is not likely to develop. |
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Term
| What do honey, molasses, corn syrup and brown sugar have in common? |
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Definition
| They are all hygroscopic sugars. |
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Term
| What method would you use to make ladyfingers? |
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Definition
| The foam or sponge method. |
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Term
| True or false: If you want your cookies to spread more, you should use a stronger flour. |
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Definition
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Term
| True or false: Using bleached flour will cause your cookies to spread more. |
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Definition
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