Deck 10: Cookies and Brownies

Question 1

How does the type of pie filling influence the selection of a pie crust? What type of crust would be best for a pie made with fresh, uncooked fruit? Explain your answer.

Answer 1

Moist fillings, such as custard or fresh fruit, require a mealy dough, which resists becoming soggy. Flaky dough is best for top crusts and lattice coverings or when prebaked and filled with a cool filling. A fresh apple pie could be made with a mealy crust on the bottom so that it stays crisp when filled with a juicy fruit filling. Then the filling can be topped with flaky dough to achieve a flaky top crust.

Question 2

Biscotti, cookies of Italian origin, are ______ ______ before serving.

Answer 2

twice baked

Question 3

Chocolate chip cookies baked at too high temperatures will___________ their shape during baking.

Answer 3

keep or retain

Question 4

Which of the following make-up methods is used to make sugar cookies?

A) Piping
B) Cut-out
C) Drop
D) Wafer

Question 5

Icebox cookies are characterized by a thin,______ texture.

Question 6

To decrease spread in a cookie

A) add more baking powder or baking soda to the formula.
B) use lower protein flour.
C) use powdered sugar in the formula.
D) bake cookies on a well-greased baking sheet.

Question 7

Which of the following cookies are NOT made from stencil batter?

A) Wafer cookies
B) Russian Cigarettes
C) Lacy Pecan Cookies
D) Rugelach

Question 8

Explain the difference between a cream pie filling and a custard pie filling. Give two examples of each type of filling.

Question 9

Spritz cookies are formed using a

A) cookie press.
B) stencil.
C) rolling pin.
D) biscuit cutter.

Question 10

________ ________cookies are made from a firm dough flattened into a sheet before portioning.

Question 11

Which of the following tools is used to portion rolled cookies?

A) Cookie cutter
B) Pastry wheel
C) Paring knife
D) All of the above

Question 12

To retain a moist consistency, brownies are baked until the batter is set but not dry.

Question 13

Brownies are usually mixed using the same procedures as for high-fat cakes.

Question 14

Plan a dessert buffet where four different fruit tarts will be offered. List the combination of fillings and toppings to be used. Describe the fruits you will use and how they will be sourced if they are out of season.

Question 15

List and describe three ways of preparing fruit fillings for pies.

Question 16

Delicate wafer cookies are made from _____batter.

Question 17

In order to make a batch of soft molasses cookies

A) add baking powder to the formula.
B) wrap the tray of cookies while it is still warm.
C) use powdered sugar in the formula.
D) bake the cookies at a slightly lower temperature than that called for in the formula.

Question 18

Why doesn't sweet tart dough (which contains a high ratio of butter) produce a flaky crust?

Question 19

For the best results when making cigarette cookies, wrap the cooled wafers around a narrow dowel.

Question 20

A portion scoop is recommended when portioning dough for icebox cookies.