Deck 34: Pies and Pastries

Question 1

Which of the following statements about cookies is correct?

A) Cookies come in an infinite variety of shapes, sizes, flavors, and textures.
B) Characteristics that are desirable in some cookies are not desirable in others.
C) The crispness, softness, chewiness, and spread of cookies can be controlled by a variety of techniques.
D) all of these

Answer 1

all of these

Question 2

Several conditions produce crispness in cookies. Which of the following is not one of them?

A) small size or thin shape
B) low sugar and fat content
C) high temperature and/or long baking
D) low proportion of liquid in the formula

Answer 2

low sugar and fat content

Question 3

If cookies turn out too soft, which action will not correct the problem in the next batch?

A) Baking longer
B) Making the cookies smaller or thinner
C) Increasing the amount of sugar and fat
D) Including some honey, molasses, or corn syrup

Answer 3

Including some honey, molasses, or corn syrup

Question 4

If cookies spread too much during baking, __________ can correct the problem.

A) using a weaker flour
B) greasing his pan more heavily
C) baking them at a lower temperature
D) replacing some of the granulated sugar with confectioners' sugar

Question 5

Whipping eggs to a foam is one of the steps in the __________ mixing method.

A) sponge
B) creaming
C) one-stage
D) two-stage

Question 6

Although there are seven different basic makeup methods for cookies, you must follow one important rule, regardless of which procedure you use. This rule is: _________.

A) Make all cookies of uniform size and thickness.
B) The sweeter the cookie, the shorter the baking time.
C) All cookies in a single batch must be the same consistency.
D) Cookie pans must be rotated half way through the baking process.

Question 7

To produce cookies shaped like crescents or fingers, then you should use the __________ method.

A) bar
B) sheet
C) icebox
D) molded

Question 8

If the pastry chef wants to have freshly baked cookies on hand at all times, then she is most likely to produce her cookies with the __________ method.

A) bar
B) drop
C) sheet
D) icebox

Question 9

You would be most likely to use a slicing machine if you were using the __________ method to produce cookies.

A) rolled
B) icebox
C) bagged
D) molded

Question 10

Biscotti are examples of a __________ cookie.

A) bar
B) sheet
C) rolled
D) molded

Question 11

A unique aspect of biscotti is that they are __________.

A) baked twice
B) always eaten hot
C) both rolled and molded
D) more like a biscuit than a cookie

Question 12

Which of the following statements about pan preparation is correct?

A) Flouring a greased pan will increase the spread of cookies baked on it.
B) Lining cookie sheets with parchment or silicone paper is fast, and it eliminates the need to grease the sheets.
C) All cookie pans must be greased, no matter how high the fat content of the cookies that will be baked on them.
D) all of these

Question 13

Which of the following statements about cookie baking is false?

A) Most cookies are baked at a high temperature for a short time.
B) Too high a baking temperature decreases how much cookies spread.
C) The heat of the pan continues to cook cookies after they have been removed from the oven.
D) Doneness of cookies is determined by touch. The center of a finished cookie should spring back after it is touched.

Question 14

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The amount of sugar used in the rich shortbread recipe is 312 g. If the EP unit cost is $0.88/kg, calculate the total cost for the ingredient. Remember to round your answer to the nearest hundredth. __________

Question 15

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The amount of pastry flour used in the rich shortbread recipe is 500 g. If the EP unit cost is $0.66/kg, calculate the total cost of the ingredient. __________

Question 16

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The amount of butter used in the rich shortbread recipe is 375 g. If the EP unit cost is in kilograms, what is the amount in converted units? __________

Question 17

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The amount of sugar used in the rich shortbread recipe is 11 oz. If the EP unit cost is $0.40/lb, calculate the total cost for the ingredient. __________

Question 18

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The amount of pastry flour used in the rich shortbread recipe is 1 lb 2 oz. If the EP unit cost is $0.66/lb, calculate the total cost of the ingredient. __________

Question 19

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The amount of butter used in the rich shortbread recipe is 6 oz. If the EP unit cost is in pounds, what is the amount in converted units? __________