COOKIE DOUGH (SHORTBREAD)

Question 1

COOKIE DOUGH (SHORTBREAD)

Answer 1

1 PART SUGAR: 2 PARTS FAT: 3 PARTS FLOUR

Question 2

Take away the sugar in this recipe and what are you left with?

Answer 2

Roux or beurre manie.

Question 3

Take away the flour and what do you have?

Answer 3

Icing

Question 4

On the fly cookie dough.

Answer 4

2oz sugar (4.5 tbsp)
4oz butter (1 stick)
6oz flour (1 to 1 1/4 cups)
pinch of salt (if butter is unsalted)

Question 5

What temp should these cookies be baked at?

Answer 5

350ºF

Question 6

What will replacing white sugar with brown do to the cookies?

Answer 6

Make them chewier with a more complex sweetness and quicker to brown.

Question 7

Glycemic index describes what?

Answer 7

The rate at which carbs break down and release glucose into the body.

Question 8

What will using vegetable shortening do to cookies?

Answer 8

Give a distinct crispness

Question 9

What will lard do to cookies?

Answer 9

Create a distinct savory, even porky flavor.

Question 10

If using shortening or lard instead of butter, what else should you add? Why?

Answer 10

Water since butter is about 15% water.

Question 11

What will adding eggs and/or baking powder do to basic cookie dough?

Answer 11

Give a little softer, airier crumb.

Question 12

What will adding egg white do to basic cookie dough?

Answer 12

Create a tuile

Question 13

COMMON TUILE RATIO

Answer 13

1 PART EGG WHITES: 1 PARTS SUGAR: 1 PART FLOUR: 1 PART MELTED BUTTER

Question 14

What happens if you make cookie dough with equal parts butter, flour and sugar? What’s the problem with this ratio?

Answer 14

You’ll get a very rich chewy cookie, often called drop cookies. But they’re a little on the oily side without the addition of other ingredients such ass eggs and some sort of garnish.

Question 15

What does increasing the ratio of sugar do?

Answer 15

Creates a crispier cookie.

Question 16

Poppy seeds are 50% fat by ______.

Answer 16

weight

Question 17

You should cream butter and sugar until what?

Answer 17

Butter turns a light color.

Question 18

Recipe for ginger cookies.

Answer 18

10 oz vegetable shortening (1.5 cups)
8 oz sugar (about 1 cup)
1 large egg
1/4 cup molasses
12 oz flour (about 2 cups)
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger 
1/4 teaspoon salt

Question 19

Why will cookies with equal parts butter, sugar and flour spread?

Answer 19

The high proportion of fat.

Question 20

To make a classic sugar cookie, how must the ratio be changed?

Answer 20

Equal parts butter and sugar are combined with egg and 50% more flour or 1.5 parts flour.

Question 21

Give a sugar cookie recipe.

Answer 21

8 oz butter (2 sticks)
8 oz sugar (1 cup)
1 large egg
12 oz flour (about 2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Question 22

If you like crisper cookies, what can you do?

Answer 22

Reduce the amount of fat and use white sugar.