On Baking Ch. 10: Cookies and Brownies

Spritz cookies are formed using ____________.

a cookie press

Using confectioner's sugar instead of granulated sugar will ___________ the spread (of the cookies).

decrease

Using more leavening agents will ____________ the spread (of the cookies).

increase

Using a high oven temperature will _________ the spread (of the cookies).

decrease

T/F: Because cookies contain a larger quantity of fat than most other bakeshop items, over-mixing is not a concern.

false

T/F: A portion scoop is recommended when portioning ice box cookies.

false

T/F: For the best result when making cigarette cookies, wrap the cooled wafers around a narrow dowel.

false

Made from a stiff dough that is rolled into a log, then baked. The bars are then cut into thick slices.

bar

Soft dough forced through a piping bag into uniform shapes.

piped

Dough baked into a shallow sheet pan, then cut into uniform shapes after baking.

sheet

Made from dough that is shaped into logs or rectangles, chilled thoroughly , then sliced into individual pieces then baked.

icebox

Made from a stiff dough that is hand-shaped into spheres, crescents or other shapes.

rolled/molded

Made from a firm dough that is chilled, then rolled out into a sheet from which cookies are cut.

cut-out

Made from a soft dough that is scooped into mounds for baking.

drop

Biscotti, cookies of Italian origin, are ________ _______ before baking.

twice baked

Most cookies are mixed by the ____________.

creaming

Cookies made with honey or corn syrup will be ____________.

softer and chewier

Cookies contain less _____ than cakes.

liquid

Most cookies are high in what ingredient?

fat

The word cookie is Dutch for ________ _________.

small cake

Cookies can be leavened with : baking soda, baking powder, __________, and steam.

air

Cookie varieties are classified by the way they are __________ once the dough has been made.

prepared

___________ are generally chewy and fudgy, sweeter and denser than the richest butter cake.

Brownies

A higher percentage of butter to flour and ____________ eggs product dense, fudgy brownies.

fewer