A) baked from dough that has been formed into a cylinder, wrapped, and chilled to harden
B) baked from the most fluid of the cookie batters
C) judged for quality based on spread during baking and surface cracking
D) baked from a viscous cookie batter that is piped from a pastry bag or cookie press
E) baked from heavy dough that is formed or shaped before placement on the cookie sheet
G) B) and C)
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A) all-purpose wheat flour.
B) cake flour.
C) oat flour.
D) wheat flour.
E) semolina.
G) A) and D)
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A) Sugar, starch, and flour proteins compete for water.
B) Gluten development is strengthened by the additional eggs found in cookies.
C) Cookies are cooked for a longer period of time.
D) More starch gelatinization occurs in cookies.
F) None of the above
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A) with fat.
B) with milk.
C) with very little, if any, fat.
D) without milk.
E) with baking powder.
G) All of the above
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A) the cake pans are greased.
B) the cake pans are left ungreased.
C) the cake pans are greased and then dusted with flour for easy removal.
D) a toothpick is used to test for doneness.
F) A) and B)
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A) Pans are prepared prior to mixing the batter.
B) The bottom and sides are generally greased.
C) Dusting a pan's greased surface with cocoa, if the cake is chocolate, makes later removal of the cake from the pan easier.
D) Waxed or parchment paper may be placed on the bottom before greasing to allow for easier cake removal.
F) All of the above
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A) Ingredients must be modified at altitudes higher than 2000 feet.
B) The higher atmospheric pressure at higher elevations increases the need for baking soda or baking powder.
C) Structural strength can be improved by adding 3 to 4 more tablespoons of cake flour, decreasing the amount of milk, and increasing baking powder and sugar quantities.
D) Increasing the baking temperature 10 to 15 degrees F increases the rate at which the cake sets by speeding the coagulation of the protein and the gelatinization of the starch.
F) A) and D)
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A) angel food
B) chiffon
C) pound
D) sponge
F) B) and C)
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A) with high sides.
B) with low or no sides.
C) with moderately high sides.
D) with two high sides on the ends and two low sides.
F) B) and D)
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A) baked from dough that has been formed into a cylinder, wrapped, and chilled to harden
B) baked from the most fluid of the cookie batters
C) judged for quality based on spread during baking and surface cracking
D) baked from a viscous cookie batter that is piped from a pastry bag or cookie press
E) baked from heavy dough that is formed or shaped before placement on the cookie sheet
G) B) and C)
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B) False
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B) False
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