Multiple Choice
Matching
Definition choices:
-icebox/refrigerator cookies
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
Correct Answer:
Verified
Correct Answer:
Verified
Q2: When a cake batter stands too long
Q3: _ effect on cake volume is thought
Q4: During cake baking<br>A) eggs set the structure
Q5: Vegetable oil is the fat of choice
Q6: Which of the following factors is NOT
Q9: Ganache is<br>A) poured over the cake and
Q11: "High-ratio" cakes contain<br>A) more fat than eggs.<br>B)
Q12: The primary nutrient contribution of cakes and/or
Q26: Pound cakes can be made lighter and
Q44: The defining characteristic of a shortened cake